Southwest Chicken Soup (by Novik, age 15)

I recently told Novik, my 15-year-old, live-in chef, to make us dinner (because I was exhausted and completely without culinary inspiration.) So, he whipped up this amazing soup, which was perfect for a cool, fall evening.

Serves 3

Ingredients (to the best of his recollection)

2 chicken breasts, lightly salted and cooked in a skillet in oil with 1 lime squirted over it as it cooked.
3 whole carrots, chopped and lightly sauteed in oil or butter.
1 container of chicken broth
2 cans black beans, drained and rinsed
1 can whole kernel corn, drained
Juice of 2 more limes (see chicken directions above)
2 t thyme
3 t parsley
3 t marjoram
1 t sage
1/4 - 1/2 t pepper
Sriracha (optional)

Directions

Shred chicken by tearing it with a fork. Combine all ingredients (except the Sriracha) and heat through. Serve with cracker sand Sriracha, if you like.

Tex Mex Soup

PREPARE 4 chicken breasts, boiled with 1/2 t salt, 1/2 t pepper, 1 t garlic powder, 2 T parsley, and 5 cubes chicken bullion (or one rotisserie chicken) (Alternatively, you could marinate chicken breasts in similar seasonings and grill or fry in a skillet with some oil.) SHREDDED.

In soup pot, combine:
1 jar chunky salsa (24 oz)
1 can diced tomatoes
2 cans chili beans (in sauce)
3 T chili powder
8 oz. sour cream
corn
Low Sodium Chicken Broth
Add shredded chicken

Cook through and serve with tortilla chips, shredded cheese, and sour cream.

Leftover Soup

2 c cooked, cubed pork or chicken

1 can chicken broth

1 cup frozen or leftover peas

1 cup frozen or leftover broccoli (or some other vegie)

1 can black beans

2 T butter, melted

2 T flour

1 c milk

Throw first five ingredients in pot & bring to slow boil.  Mix butter and flour.  Stir in milk.  Add to pot and simmer until it thickens.  Serve with toast.

Posole

Serves 8-10

2-3 lbs lean pork

2 large cans hominy, drained and rinsed

1 1/2 c onion, chopped

2 t garlic, minced

2 T chili powder

1 t paprika

3 cups chicken broth (Be sure to check label for gluten-free & Whole 30 recipes)

5 cups water

3 T bacon grease

(Only add salt and pepper at the end of cooking after tasting.)

Brown pork in 2 T bacon grease and put in crock pot.  Saute onion and garlic in remaining bacon grease and add to pork.  Add all remaining ingredients to crock pot and cook on low for 6-8 hours or on high for 4-6 hours.  Serve with your choice of the following garnishes and sides:

green chili, green onion, cilantro, lime wedges, sour cream, salsa, peppers, tortilla chips, flour or corn tortillas, fried bread. (Leave out tortillas & bread sides for Whole 30. Use gluten-free tortillas or chips for gluten-free dish.)

Corn and Cheese Chowder

1/2 onion, finely chopped

1 clove garlic, minced (or 1 T)

1 T butter or oil

2 t cumin (or to taste)

3 cups chicken broth (or vegetable broth)

2-3 potatoes, peeled and chopped

1 can creamed corn

2-3 cups frozen or fresh whole kernel corn

1/4 cup fresh parsley, chopped

1 c cheddar cheese, grated

1 (12-13 oz) can evaporated milk

2 T fresh chives or green onion, chopped

Saute onion and garlic in the butter until golden.  Add cumin, broth, potatoes, creamed corn, corn and parsley and cook until potatoes are done.  (If using a crock pot:  Low 6-9 hours or High 2-4 hours.)  Add the cheese and evaporated milk during the last hour of cooking and use chives as garnish.  Makes 6 servings.

TIP: To make this a vegetarian-friendly dish, simply switch out the chicken broth with vegetable broth. But keep in mind that vegans still won't like it, due to the use of dairy products.

Minestrone Soup

1 lb ground sirloin
½ c onion, diced
1 clove garlic, minced
1 T olive oil
2 carrots, chopped
2 stalks celery, chopped
1 (15 ½ oz can crushed or diced tomatoes)
2-3 cans beans (1 black, 1 chili, 1 kidney)
1 (8 oz) tomato sauce
1 t oregano
1 t basil
1 t thyme
1 bay leaf
½ t salt
¼ t black pepper
1 small package cheese filled tortellini

Brown ground sirloin (if you used a fattier ground beef, drain the grease). Separately, sauté onion and garlic in olive oil. Mix all ingredients and cook until carrots are crisp-tender and tortellini is done. Serves 8-10.

By S. E. Thomas

Baked Potato Soup

2/3 c butter
2/3 c all-purpose flour
7 c milk
4 large baked potatoes, peeled and cubed (4 c)
4 green onions , chopped
12 strips bacon, cooked and crumbled
1 ¼ c shredded cheddar cheese
1 c (8 oz) sour cream
¾ t salt
½ t pepper

Make a white sauce, gradually adding milk. Add onions and potatoes. Bring to a boil. Simmer 10 minutes. Add remaining ingredients and cook until the cheese melts. Serves 8-10.

Great Northern Bean Soup

2 cans Great Northern Beans
1 lb ham, cubed
4 medium potatoes, chopped
2 celery stalks, chopped
½ c onion, chopped
1 t garlic
1 T margarine or butter
¼ t salt (or more to taste)

Saute onion and garlic in butter; set aside. Boil potatoes and celery together until done. Add ham, onion & garlic mixture, salt and beans. Heat through and serve.
This can also be done in the crock pot. Simply saute onions and garlic in the butter and then add all ingredients into the crock pot. Cook for 3-4 hours on high or 5-6 hours on low.

By S. E. Thomas