Creamy Zucchini Cheese Soup

Zucchini are still growing in my garden! Baby ones and blossoms too. Late bloomers.  Not that I mind one single bit. Zucchini has a permanent place in my life all year long.

Yep, I’m the person buying those sorry looking zucchini in the middle of winter that were trucked in from who knows where. If you see me cooing to them in the produce aisle, say hi.… 

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Cream of Tomato Soup

Can you believe I was scared of this? Scared to make tomato soup. I was scared it would taste like pasta sauce.

A strong, incessant craving demanded I make it anyways. A craving that didn’t care if I never made it before and hadn’t eaten it in years.

So I did what any hard-pressed person would do…. 

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Butternut Squash Soup

Even with spring vegetables beginning to show up in the market there is still an abundance of winter squash available in my neck of the woods. Being priced the lowest I’ve seen all winter, I couldn’t resist bringing home a few. I’m going to keep on eating it as long as I can. 

Aside from that, soup weather is still here and honestly, even if it weren’t I’d still eat it. I’m famous for eating soup during the dog days of summer.… 

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Slow Cooker Creamy Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

This crock pot chicken tortilla soup recipe is a cinch to throw together with fool-proof, outstanding results! Chicken breasts, corn, onion, green chiles, tomatoes, chicken broth, corn tortillas and seasonings are slow cooked for hours in a crock pot until the chicken falls apart to the touch and a thick, spicy broth forms.

Where the true pleasure lies is with the garnish. Homemade tortilla strips, sour cream, shredded cheese and avocado make the meal feel complete and all the more appealing. Something feels missing without them.

Corn tortillas completely break down to add thickness and body to the broth that is tinged with subtle hints of tomato and the zestiness of green chiles. I give the option of leaving the broth as is and adding fresh lime juice or to bump up the comfort factor half & half can be added for a rich and creamy version. When it’s bitter cold and snowy outside like the day I cooked this then comfort is top priority.

To make the tortillas for the topping corn tortillas are cut into thin strips, sprinkled with sea salt and baked until crispy. Of course you can use store-bought, but it’s so easy to make your own and they add a special touch when still hot from the oven.

With tender chicken and corn swimming in a sea of spicy, creamy broth piled high with a pleasing array of toppings this is a soup feast that will warm you from the inside out!

Slow Cooker Creamy Chicken Tortilla Soup
(by Reeni)
1 + 1/2 – 2 pounds chicken breast, skinless, boneless, trimmed of fat
2 cans (14 ounce) low-sodium chicken broth
1 can (14 ounce) diced tomatoes
1 can (4 ounce) green chiles
1 + 1/2 cups corn
1 large yellow onion, diced
4 cloves garlic, minced
1 bay leaf
2 teaspoons chile powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon sea or kosher salt, plus more to taste
1/8 teaspoon black pepper
12 corn tortillas, cut into thin strips (1/4 inch wide)
1 cup half & half*
1/4 cup fresh cilantro or parsley, chopped
sour cream, for serving
shredded extra sharp cheddar or monterrey jack cheese for serving
avocado, for serving

1. Add chicken breasts, broth, tomatoes, green chiles, corn, onion, garlic, bay leaf, all the spices, salt and pepper, and half of the tortilla strips. Cook on high 4 hours or low 6-8.

2. Use two forks to shred the chicken, right in the pot or on a dish, return to pot along with half & half and cilantro. Taste and reseason with salt and pepper if needed. Cook an additional half hour on high.

3. Meanwhile preheat oven to 400 degrees F. Spread the remaining tortilla strips out on a lightly oiled baking sheet, sprinkle with sea salt and bake until crispy, about 8-10 minutes.

4. Serve garnished with sour cream, cheese, avocado and tortilla strips.

*Forego the half and half and add a tablespoon of fresh lime juice, serve with additional lime wedges.

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Mini Meatball and Ravioli Soup

Mini Meatball and Ravioli Soup

Everything about this soup is mini, except the flavor! Packed with mini meatballs and bite-size cheese ravioli that are the perfect size for your soup spoon, it’s brimming with roasted red peppers, tomatoes, garlic, onion, and fresh spinach. It’s stick-to-your ribs, hearty, warming and filling. A soup that eats like a meal.

The soup comes together fairly quickly and doesn’t take long to cook. The meatballs have the most delicious flavor, tender but sturdy enough to hold up to the soup and cooked to the point where they want to fall apart but don’t. The next time you’re craving meatballs and pasta maybe you’ll consider something a little different, a change from the norm that’s every bit as delicious and satisfying.

Mini Meatball and Ravioli Soup

Mini Meatball and Ravioli Soup
(by Reeni)
1 large yellow onion, diced
1 roasted red pepper or green bell pepper, diced
olive oil, for sauteing
sea salt and fresh black pepper
5 cloves garlic, minced
1 bay leaf
1 teaspoon Italian seasoning
1 teaspoon dried thyme
2 (14 ounce) cans chicken broth (4 + 1/2 cups)
1 (14 ounce) can diced tomatoes
14 ounces bite size cheese ravioli
3 cups fresh Spinach leaves, rough chopped
Parmesan or Romano cheese, grated for serving
1 + 1/4 pound ground beef or turkey
1/4 cup yellow onion, finely diced
4 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon Worcestershire sauce
3/4 teaspoon sea or kosher salt
1/4 teaspoon black pepper
1 egg, beaten
1/4 cup seasoned Italian bread crumbs
2 tablespoons Parmesan cheese, grated

1. In a large soup pot saute the onion and bell pepper in 2-3 tablespoons olive oil until soft and tender, over medium low heat seasoning well with salt and pepper. Add the garlic, saute until fragrant. Add the bay leaf, Italian seasoning, thyme, chicken broth, tomatoes and season well with salt and pepper. Bring slowly up to a simmer. In the meantime make the meatballs.

2. Combine all the meatball ingredients in a large bowl. Form into 1-inch meatballs.

3. Once the soup is boiling carefully drop the meatballs into the pot. Bring back up to a slow simmer and cook for 20 minutes. Taste and season again with salt and pepper or Italian seasoning if needed.

4. Cook ravioli separately according to package directions. Add spinach to soup and cook for 10 minutes or until spinach is wilted. You can mix the ravioli into the soup or serve by spooning a few ravioli into each bowl and spooning soup over top. Remove bay leaf before serving with plenty of grated cheese.

Mini Meatball and Ravioli Soup

I’m sending this to Deb of Kahakai Kitchen for Souper (Soup, Salad and Sammie) Sundays!

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