Archive for the ‘Soups recipes’ Category

3-Bean Turkey chili: a quick recipe

May 31, 2017 Leave a comment

I’ve been tweaking this recipe on and off for a while now. Sundays I make a pot of this chili so that I’m not so tempted to go eat offsite at lunchtime. It’s pretty hearty, with lots of fiber and quite delicious. You can jazz it up with additional ingredients like jalapenos or julienned carrots. Let the imagination run wild 🙂


  • 1 lb ground turkey
  • 1/2 tbsp olive oil
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 tbsp tomato paste
  • 2 cups chicken broth
  • 1 can yellow corn (drained and rinsed)
  • 1 can black beans (drained and rinsed)
  • 1 can red kidney beans (drained and rinsed)
  • 1 can pinto beans (drained and rinsed)
  • 1/2 yellow onion, chopped
  • 1-2 TBSP chili powder (based on taste preferences)
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper (omit if you don’t like the spice)
  • salt and pepper to taste


In a large pot (Dutch oven also works well), heat up the oil and toss in the onions to cook until softened, about 5 minutes. Add ground turkey and brown. Best part about this: add in the rest of the ingredients including spices, turn heat to low, and let simmer for 30-40 minutes.

Easy peasy.

When I transport this dish (or any involving tomatoes) for lunch, my plastic container gets stained. Annoying, right? Did some research on meal prep, and it seems that a lot of folks like using containers from Snap Pak. I bought these on Amazon and they work very well:


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A quick and easy Egg Drop Soup recipe

June 17, 2015 Leave a comment

Ok, so if you like Egg Drop Soup like I do, then enjoy in five minutes, tops:

Ingredients (yield 2 servings):

  • Sesame oil (about a teaspoon because a little goes a long way)
  • 2 eggs (beaten)
  • 2 cups of chicken broth
  • salt and white pepper to taste
  • 2 tsp cornstarch
  • 1 tbsp or so of water


  1. combine the cornstarch and water in a little cup and stir it up for a bit.
  2. Pour the chicken broth into a pot and let it start to heat up. Add the cornstarch/water mix and sesame oil.
  3. Once the broth is boiling, add the eggs a little at a time. Then, take it off the heat. Add your seasonings.

If you want that deep yellow color, feel free to add a drop of yellow food coloring. And, you can also chop up some chives for a little more flavor.

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Chicken Tortilla Soup/ Guacamole, as you like it

October 31, 2011 Leave a comment
Chicken Tortilla Soup and a nice side of guacamole

Today I decided to try my hand at Chicken Tortilla Soup. It came out pretty tasty, but as in all things, if you like it spicier, try some cayenne pepper or red pepper flakes in your recipe.


  • Split chicken breasts
  • 1 TB olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves finely chopped
  • 1 container (16 oz) chicken broth
  • 1 can black beans, drained
  • 1 can crushed tomatoes (28 oz)
  • 1 can yellow corn, drained
  • 1 can hominy, drained
  • chopped cilantro (if you like it)
  • 1 can chopped green chiles (4 oz)
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp lime juice
  • salt and pepper to taste


  1. Heat up the olive oil in a stock pot or Dutch oven.
  2. Chop up the chicken into bite sized pieces, and put into oil along with onion and garlic.
  3. Cover and let cook until chicken is no longer pink.
  4. Toss in all the other ingredients, and let cook for an hour.
  5. When ready, garnish with shredded cheese and/or chopped green onions. Make sure you have some tortilla chips handy 🙂

Easy peasy.

As far as the guacamole goes, I have found that Ina Garten’s recipe actually works for me. Not so much tabasco sauce per se, but a little doesn’t hurt too much. Here it is:

Guacamole Ingredients

  • 4 ripe Hass avocados
  • 3 tablespoons freshly squeezed lemon juice (1 lemon)
  • 8 dashes hot sauce (recommended: Tabasco)
  • 1/2 cup small-diced red onion (1 small onion)
  • 1 large garlic clove, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium tomato, seeded, and small-diced


Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Recipe: Caldo de Res (Tex-Mex style vegetable beef soup)

December 5, 2010 Leave a comment

This soup is definitely a favorite when the weather turns chilly. The great thing about it is is contains many different types of vegetables, and is broth based, not cream based. That means less fat and calories without sacrificing flavor, and that’s a plus.

To start with, you need a couple pounds of either beef oxtails or beef shank with the bone. Heck, even stew meat will work if you don’t have either:

Beef shank

Some stores carry a package that contains:

  • 2 carrots,
  • a potato,
  • a wedge of green cabbage,
  • a green zucchini squash (yellow summer squash is good too)
  • a yellow onion, and
  • 2 stalks of celery.

I liked this because it was way cheaper to buy this than buy bunches of this and that. Those (along with corn on the cob) make up the vegetable base of this dish.You will also need:

  • 3 cups of beef broth
  • Seasonings (salt, pepper, and garlic powder are cool)
  • 1 TB of cooking oil (canola or vegetable work well)
  • 1 TB of flour
  • 1 can of diced tomatoes
  • (optional) – 3 TB of Knorr Caldo de Tomate powder. My husband loves this stuff, so I added it in for experimental purposes. If you’re looking for it at your local grocer, this is what it looks like:

Knorr Caldo de Tomate (powdered tomato bouillion)

Let’s begin:

  1. Chop up the meat, leaving some on the bones. Place the pieces in a big Ziploc bag with the flour, and shake it up. In a stockpot, heat up some oil, chop up the onion, and saute for a few minutes. Add the meat, salt, pepper, and garlic powder, and cook until browned.
  2. Add the beef broth and water until the liquid level is about 1/2 inch above the meat. Let cook on medium-low for about an hour until the meat is tender.
  3. Chop up the vegetables, and add everything except the cabbage (don’t want to overcook it). Let cook until the vegetables are tender, about 20 minutes. Add the cabbage, and let cook for another 10 – 15 minutes.

The finished result:

Homemade Caldo de Res, or Vegetable Beef Soup

This makes about 6 servings. My family likes to cook up some Spanish rice as a side to this. Add a squeeze of lemon juice and get some corn tortillas ready. Now you can rock and roll on a cold winter day.

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