3 4oz can of green chilies (or less depending on your taste) –For our large batch, we use 3 cans and it was plenty spicy for our family
3 tsp chili powder
3 tsp ground cumin
3 tsp dried oregano
12 cups total water and chicken broth
3 14.5 oz diced tomatoes (I prefer to chop fresh roma tomatoes vs. the canned… we did use canned this time, but in the future I will chop fresh so the sizes are smalled and there are no stem chunks in the soup)
4 cups shredded chicken*
4 cups organic frozen corn
2/3 cups cilantro, chopped
chopped green onions
salt and pepper to taste
Serve with raw grated cheese and non-GMO corn chips
*Note: (We put 2 chickens in a very large stock pot and added water and some garlic and celtic sea salt (approx. 1 TBSP) and cooked it until the chicken was falling apart… then we used metal tongs to pull the chickens out and put them in a baking dish to cool. Once cooled, we picked all the chicken off and put it back into the broth. The leftover bones were put into a new stock pot and cooked over night for future broth– then cooled and put into mason jars in our fridge.)
Borscht – from my friend, Kim C.There are a million different versions of borscht on the internet, but this is how I made mine.
I put two potatoes, beet tops, one chopped onion, a few carrots, one bulb celeriac root, 1tsp vinegar, and 3 Bok Choy in with a roast in a crock pot on low. Let cook for 10 hours. Then throw out beet tops. Bake 3 beets in oven until fork tender and peel. After everything is cooked and cooled down a bit, put the beef broth, potatoes, celeriac root, peeled beets, carrots, into blender a little at a time until everything is smooth. Serve with a dollop of sour cream and a sprinkle of dill. Salt and pepper to taste. Put a tsp of lime or lemon juice if you would like.
My favorite winter soup! Butternut squash is a treat you will come to relish. I don’t remember eating winter squash as a child and this particular soup is now my favorite during cooler months.
3 butternut squash (cook, deseeded, mashed)
1/2 cup olive oil
3 tsp of ground ginger
8 cups vegetable stock or chicken stock
2 tsp sea salt
1/8 tsp cayenne pepper
After the butternut squash is prepared. .just put everything in a crockpot or stock pot … if you have a stick blender. .you might want to use that. .or if you need to, use your blender and put some squash and soup mixture in the blender and blend until everything is very creamy.
Can’t tell you why, but this potato soup just DOES IT! We are all crazy about it. Creamy with no cream, warm and filling. A fall/winter favorite! No dairy and super easy ingredients! My 2nd oldest son makes this for us frequently. He’s a pro and when he gets that “potato soup” craving, we just leave it to him!
8-10 cups diced or shredded potatoes (I leave the skin on for extra fiber and minerals)
½-1 onion diced
2-4 TBL coconut oil or butter, your choice
enough water to cover potatoes
1-2 Tablespoons sea salt (add more if needed)
3-6 cloves garlic, pressed
3-6 stalks celery, diced
3-6 small sweet potatoes cut into medium size chunks (you will remove these later and blend them and then pour back into the soup) Or sub in Carrots. .. .(more seems to be better than less)
Put oil in a stock pot, then add onions, potato and water. Prepare the other veggies and add them as you go along. Cook on medium to low heat. Put celery and sweet potatoes on top.
After veggies are all cut and in the pan, be sure you have enough water to cover all veggies. Continue to cook on low heat until everything is tender.
Take sweet potatoes and most of the celery, along with some of the potatoes (3-4 cups worth) blend in a blender and then pour back into the soup.
Hope you love it as much as we do!
Use salt while cooking and then add more as you serve the soup.
Enjoy! This soup seems “cheesy” but doesn’t have dairy in it.
Santa Fe Soup is a crowd pleasing recipe. This soup will last for a few days and is very hearty. We eat this every year in Colorado because it’s THE perfect soup after a long day of skiing.
3 C pinto beans dried (rinse & soak overnight then drain and rinse) cook covered with water (lid on for nice soft beans) until tender (approximately 2-3 hours) In a hurry just use Ranch Style Beans (4 cans).
2 cans 10 oz Rotel (or your fresh salsa with green chilies 2 Cups)
2 cans 14 oz whole kernel corn drained (sub fresh off the cobb corn 3 Cups)
2 cans 10 oz Ministrone
1 large onion chopped
OR SUB THE MINESTRONE WITH:
1 Cup each: chopped celery, carrots and potatoes
1 Cup frozen or fresh English peas
1 Cup shell macaroni (add dry)
1 tsp garlic powder (or use fresh)
1 tsp cumin, 1 tsp chili powder, 1 ½ tsp salt
Like it hot and spicy….add ½ to 1 tsp at a time and taste test.
For the meat lovers version add:
2 lbs ground meat (beef, venison, or turkey) brown with onion then add to rest of ingredients.
Simmer on medium to low heat for 30-45 minutes until macaroni and fresh veggies are tender but not mushy.
Garnish with sour cream, chips and cheese if you like.
This makes a lot so use your largest soup pot; it will be to the brim. Leftovers keep well in Mason jars in the frig for 2-3 weeks. You can freeze everything well except the macaroni, so leave out the macaroni if you are planning on making lots to freeze. You can always add cooked macaroni when ready to serve.