October 22, 2013


Tortilla Soup

My husband loves tortilla soup (so do I!) this one is rich with the roasted spices in our SplenDishes Mexican Blend and homemade chicken stock.  Paired with buttery sweet cornbread, it's great on these chilly fall evenings! Enjoy
2 chicken breasts
1 Tbs olive oil
1 onion, chopped
4 carrots, chopped
2 green bell peppers, chopped
2 garlic cloves, chopped
1-28oz can diced tomatoes
6 cups chicken stock
1 Tbs SplenDishes Mexican Blend
1 tsp salt
1/2 tsp red chili flakes
Garnish: crispy tortilla strips, cheese, avocado and whatever else you like!
In a large soup pot, sauté onion, carrot, bell pepper and garlic in olive oil (about 4 minutes).  Stir in SplenDishes Mexican Blend and salt, stirring and roasting spices for a few minutes.  Add tomatoes and chicken stock bringing to a boil.
Once boiling, add chicken breasts (whole) and simmer for 1 hour.  Pull chicken out and chop or shred then add back into soup and continue to simmer for another 30 minutes.
Garnish soup with your favorite toppings such as shredded cheese, crispy tortilla strips and avocado. De-lish!
Tortilla Soup
October 18, 2013


Butternut Squash Soup

If you haven't started using fall vegetables, it's time!! This velvety rich soup can be made with any autumn squash you like, including pumpkin!

1 lg butternut squash, cubed
1 lg shallot, rough chopped
3 cloves garlic, peeled
2 Tbs olive oil
4 cups chicken stock
1/2 cup dry white wine

Spice Pouch (tie together cheese cloth)
4-5 sprigs fresh thyme
5-6 whole cloves
1 tsp whole peppercorns

Preheat oven to 450 degrees. Combine squash, shallot and garlic on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast for about 20-25 minutes until light golden.
Transfer squash mixture to soup pot and add chicken stock, wine and spice pouch. Simmer for 20-25 minutes then purée until smooth. Season with salt and pepper to taste. Garnish with crispy zucchini chips (see recipe) and fresh thyme.
Butternut Squash Soup