The easiest potato cheese soup EVER!

This is a soup my mom has always made when I was growing up. It has few ingredients and the great thing is you can't really mess it up.  The measurements are different every time, so you just have to see what you like and add more or less.

To start out I added about 1/2 cups of celery and a half an onion. Put it in a stock pot with 1/4 cup of butter. Let it simmer until the onions are translucent

Add in the chunks of potato and the chicken broth and let it boil until the potatoes are tender

Of course I didn't get this next part on camera, but pour half of the soup in the blender with 1/4 cup of velveeta cheese and blend it until it is smooth and creamy. Add more cheese if you like it cheesier. You might want to let it cool down before you put it in the blender.  Pour the creamy soup into a different pot and put the rest of the soup in the blender with more cheese.  Once it is all blended heat it back up and serve it in hollowed bread bowls with bacon bits and shredded cheese. Enjoy :)

Wonton Soup!!

 

Ok so I got this soup from a book I have at home. It turned out really well and my family loved it!
First I chopped up a glove of garlic and a teaspoon of cilantro.  I put 4 oz of ground pork, the cilantro and the garlic into a bowl and mixed it together.

I then took wonton wrappers and started putting a dolop of the mixture in the center of it.  I then wet the edges of the wrapper before I folded it over and sealed it.  When sealing it I made sure to press all the air out.

After I used all the mixture to fill the wontons I started on the broth

In a large pot I put a tablespoon of canola oil and 8 oz mushrooms. I let the mushrooms simmer until they became soft and then I added the shredded cabbage.  I let it simmer for a couple more minutes while stirring.  I then added the three 14 oz cans of chicken broth and brought it to a boil.  I then put in the salt and pepper and then added the wontons. I let the wontons cook for about and hour just to be safe.  When I poured the soup into the bowls I sprinkled some chopped green onions on top for decoration.

Ingrdients

WONTONS

1 small clove garlic

1 teaspoon chopped cilantro

4 ounces ground pork

12 3-inch square wonton wrappers

SOUP

8 ounces mushrooms

1 tablespoon canola oil

1 cup shredded Chinese or Napa cabbage

3 (14-once) cans chicken broth

salt and pepper

2 green onions

Tortilla Soup

Ok so today I decided to try out a recipe for tortilla soup that I got from my friend Lindsey.  So my photography skills aren't really the best (either is my food presentation) but this is more or less what my soup looked like when I served it.  This recipe was really pretty easy and only took maybe a little over an hour for me to prepare the whole thing.

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I started by putting 2-3 tablespoons of canola oil into a large pot with one chopped onion.  I let that simmer until it became translucent .  I chopped up two cloves of garlic and two jalapenos.  With the jalapenos I made sure to get all of the seeds out because man those are hot!  Anyway I added the jalapenos and garlic to the onions in the pot and let that simmer for about three minutes. After that it's just a matter of getting the rest of the ingredients added and bringing it to a boil.  I added one can of drained corn, a can of drained black beans, and a can of diced tomatoes (with the juice).  I then added a 49 oz can of chicken broth (low sodium).  Actually when I finished the soup I wished I had put in more broth so I think next time I'll add an extra 14.5 oz can. After this I chopped up about half a bundle of cilantro.  Really the amount of cilantro you put in depends on how much you like the flavor.  I then added some red pepper, garlic salt, and of course salt and pepper.  While I was cooking I kept adding more of each seasoning until it tasted just right.  I squeezed in one and half limes right before I put the chicken in.  After the soup started to boil I put the chicken in (the whole breasts).  For the chicken I put in 1.5 lbs, which honestly was kinda a lot of chicken. so if you want a lot of chicken go for it.  So after I put in the chicken i left it simmer for about 30.  I then individually pulled out the breasts and shredded them with two forks.  I just stuck the two forks in and started pulling them in separate directions.  I did this with all three of the breast and put them back in.  I then tested the broth an made sure the seasonings were to my liking...and luckily I didn't over season anything!  To serve I put the soup in a bowl crushed some tortilla chips into it, sprinkled some monterey jack cheese on, put a couple slices of avocado and a dollop of sour cream.  I absolutely loved this recipe.  I actually added more red pepper to my individual bowl because I like a little extra heat.  Overall everyone loved it and felt satisfied after two bowls.  The best part is that this soup is extremely healthy so you don't have to worry about that heavy greasy feeling in your tummy.  Anyway here is a list of the ingredients and I hope it turns out as well as mine did!

Ingredients:

1 can black beans (lower sodium)

1 can corn (lower sodium)

1 can diced tomatoes

1 49 oz can of chicken broth (I would get an extra 14.5 oz can)

2 jalapenos

2 cloves of garlic

Olive Oil

1 onion

1 bunch cilantro (I used only half)

2 limes

salt/pepper to taste

cayenne pepper (red pepper) to taste be careful it can get pretty hot really quick!

garlic salt to taste

boneless, skinless chicken breasts (around 1-1.5 lbs)