By Melissa Tate
No-Tomato Chicken Tortilla Soup
Makes: 6 servings Prep time: 10 minutes Cook time: 30 minutes
Ingredients: 4 Tbsp. butter | 2 medium yellow onions, chopped | 1 Tbsp. minced garlic | 8 cups chicken broth | 2 tsp. chili powder | 1 Tbsp. ground cumin | 2 tsp. salt | 1 tsp. lemon pepper | 2 Tbsp. lime juice | 3 cups shredded rotisserie chicken | Tortilla chips | Sour cream | Cheese | Cilantro | Avocado | Lime wedges
Directions: Heat butter in a large pot over medium heat. Add onions and garlic, cook until tender and starting to brown. Add broth, chili powder, cumin, salt, lemon pepper lime juice to the pot and bring to a boil. Turn heat down, add chicken and simmer 20 to 30 minutes. Remove from heat and serve.
Tips & Tricks: Top with any combination of the following: crushed tortillas, sour cream, cheese, cilantro, avocado, and more lime.
Old Fashioned Good Luck Soup
Makes: 6 servings Prep time: 30 minutes Cook time: 30 to 60 minutes
Ingredients: 1 Tbsp. olive oil | 2 medium yellow onions, chopped | 2 celery stalks, chopped | 1 Tbsp. minced garlic | 3 qt chicken broth | 2 cups dried black-eyed peas, do not soak | 1 cup long-grain white rice | 2 cups chopped cooked ham (ham cubes or deli ham) | 1 can (14.5 oz.) diced tomatoes | 1 tsp. marjoram | 1 tsp. onion powder | 1 ½ tsp. salt
Directions: Heat olive oil over medium heat and add onion, celery, and garlic. Sauté until tender. Add chicken broth, black-eyed peas, rice, ham, tomatoes, and all spices. Combine and raise the heat if needed and bring to a boil. Cover and reduce heat to low and simmer 30 minutes to one hour. Stirring occasionally. The longer the simmer, the more the flavors meld.
Tips & Tricks: This recipe is great as a main or side all month long. It can be kept in the refrigerator for up to three days and in the freezer for up to two months.
Easy Broccoli Cheddar Soup
Makes: 4 servings Prep time: 15 minutes Cook time: 40 minutes
Ingredients: 1 yellow onion, diced | 2 cups frozen, chopped broccoli | ½ cup shredded carrots | 4 Tbsp. butter | 4 Tbsp. flour | 2 cups vegetable broth | 2 cups whole milk | ½ tsp. smoked paprika | ½ tsp. garlic powder | ½ tsp. black
pepper | 1 cup sharp cheddar cheese, shredded
Directions: Sauté onion in butter until soft in a large soup pot, over medium heat. Add the flour and continue to sauté, stirring often, for about 2 minutes or until the flour is coating the bottom of the pot and is slightly golden in color. Pour in vegetable broth and whisk until all flour is combined. Turn heat to medium/high, bring broth to a simmer, stirring often. Once thickened, turn the heat down to medium and whisk in milk, paprika, garlic powder, black pepper, and bring to a simmer. Add the chopped broccoli and carrots. Stir to combine. Simmer, stirring often, for 15 minutes or until vegetables are tender. Turn the heat down to low and stir in shredded cheese, a little at a time. Stir until fully combined. Add salt if needed, remove from heat and serve.
Tips & Tricks: Serve in a soft bread bowl to make a full meal.
About Our Chef
Melissa is a freelance food writer with a passion for hospitality and home cooked meals. Along with writing, she helps her husband run their working ranch and event venue in Rockwall, Texas. To follow her cooking and ranching adventures visit MelissaTateTX.com or find her on Instagram at @melissatatetx.
