Tortilla Soup

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This cooler weather has me craving some soup, I don’t know about you.

Since I made tortillas last week, it immediately popped into my mind to make a tortilla soup.

The tortillas crisped up perfectly (I actually may have liked the crispy little tortilla bits more than the regular tortillas).

The soup was slightly spicy with a great flavor.

Plus I swapped beans for roasted peppers.

I LOVE roasted peppers. And I was super geeked when they turned out perfectly. Needless to say I will be featuring a separate piece on making roast peppers and what to do with them.

I love crock pots! They are easy to just put everything in and let them cook. Or to warm them.

This soup made plenty and we enjoyed some Sunday before some football.

Nothing beats soup on a crisp Fall day!

Crispy Tortilla Soup

  • 1-2 Spicy Tortillas
  • 64 oz. chicken broth
  • 14.5 oz. fire roasted tomatoes
  • 2 roasted peppers, diced
  • 1/2 lb- 1 lb. chicken, shredded
  • 2 cloves minced garlic
  • 1 onion, diced
  • 1 tsp paprika
  • 2 tsp chili powder
  • 3 tsp cumin
  • Optional Toppings: Avocado, Sour Cream, Green Onions, Cilantro

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Loaded Sweet Potato Soup

9871_10101156440765703_7521523034287789987_nI love some Fall. I love some hiking. I NEED some nature time. I love camping. I love climbing mountains. I love traveling. I love the cooler temperatures. The changing colors. I love wearing hoodies. I love cozying up with a hot coffee on a crisp morning. I love fall flavors. I love baking with apples and butternut and pumpkin and pears. And making caramel to go with it all. And lately I have been loving some soup. This is new. I am not typically a soup kind of girl. I think, like most things, this comes from my up-bringing. We were always eating a family meal, but chili was about it on the soup front.

So I have been sweetly surprised by this soup craving. I come home from work or post walk and want soup. It’s a fun new avenue for me to explore. My mind lights up with potential flavors I can use. Butternut…definitely going to have to use that. My own version of chili, definitely. Some kind of vegetable. Some kind of chicken and ‘noodle’? Probably going to go there last.

The first thing that popped into my head was a loaded potato soup. Growing up my mother was a big potato fan. We had baked potatoes all the time. And one year she made some awesome loaded baked potato soup. Loaded sweet potato soup. I was determined last week to make this.

This was SO good. Plus I had leftovers to last me the week! It was hearty and filling. But most importantly, it was freaking delicious. The perfect amount of sweet potato chunks left out. The bacon. it was on point to say the least, and something I will definitely make again in the future.

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Brittany’s Dreary Weather Chili Soup

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Man the past two days have been just kind of dreary, rainy, cold, etc. Good days for soup, you know what I am saying? Pretty much this weather makes me want to curl up with a hot bowl of soup, book, journal or make a grab for my sketchbook, while I play some Fleetwood Mac Rumour’s in the background. Sounds kind of perfect to me. How about you? How do you like spending your dreary, drizzly days? I could keep going. Snuggled and dug into my couch, another friend across from me on the other couch, digging deep, connecting more, and spilling about life, love, and relationship. Relaxing in a tub, with a hot mug of tea and a good book beside me, lights off, candles on, romancing myself into a steamy bliss state.  In my kitchen, baking up a pie, the smell drifting throughout my apartment, making it smell warm and Fall-like, inviting. Music cranked up (hooked on some Sam Smith radio lately), cleaning and doing laundry (this one here is a complete Charlie answer, my grandfather loved to clean, sometimes I catch the fever too).

So if you are wanting to hunker down at home with a good soup, here is a recipe for a chili I made recently. It was so good and my ex and I had a whole night in watching movies and chowing down on it, patting ourselves on the back for our tasty success.

Brittany’s Dreary Weather Chili Soup

  • Spaghetti Squash
  • 2 cups tomato juice
  • 2 cups broth (mine was a bone broth I made myself)
  • 1 cup diced tomatoes
  • 1 lbs. ground beef
  • ½ lbs. bacon
  • 1 green bell pepper, diced
  • 1 tbsp minced garlic
  • ½ red onion, diced
  • Salt and pepper to taste
  • 2 tbsp sriracha

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Leek and Apple Soup

Sometimes I feel like a food snob. I own. I tell people straight up. I am weird when it comes to food. Really I don’t want to go into a whole Paleo eating rant. I eat lots of veggies. Lots of meats. To me, my diet has lots of variety, but when I try to explain to people what I try to avoid it seems extensive: no grains, potatoes, sugars, most vegetable oils, beans, rice, processed foods, and raw tomatoes (just because I don’t do the texture).

The other day at work our poor sous chef Davey was proudly trying to get me to try some of the Leek soup he made. What’s in it? That is my initial question. Leeks, fennel, potatoes…..You lost me at potatoes. Of course our chef Zac made fun of me. Most people would be tripped up by leeks and fennel and you turn your nose up at potatoes? What can I say, I am anything but conventional.

Saturday at the market I went over to visit and shop at my friend Jason’s booth. As I’m waiting on him to calculate my peppers, the leeks are staring me in the face. My arm reaches out to grab them, devoid of actually realizing what I was doing. They were in my basket and home before I began to think of what I was actually going to do with them.

Hmm…..maybe I should make soup too? Soups are kind of sparse on my website. When I did some recipe updating on my page the other day I felt a pang of sadness when I saw the sad compilation of soups I had. Determined after this revelation, I set out to make a bomb-ass leek soup. One devoid of potato assistance, but equally as tasty. I had an apple to spare from the pie I have to make this week. Why not throw that in for good measure? It is starting to look good.

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Pumpkin Bacon Soup

Njgu2ahm2PBmWsNS1A2zfZ5KhCIe45U5HRNa-bi8Heo=w1026-h577-noMaybe it’s all the soup I’ve been serving up at work lately. Maybe it’s the beautiful weather. The onset of Fall. The wonderful hiking adventure with my cousins the other day. Maybe it’s nostalgia. Whatever the motives, I am on a soup blogging kick! Yep the rest of the week my featured recipes will be soulful, heart-warming, layered flavored, delicious, can-I-get-another-bowl, soups.

Today’s of course needed a little seasonal tastiness, so I grabbed apples and pumpkin (thanks to Jan for the inspiration). Naturally I had to throw some bacon in there. Next I had intended to add an onion, I remembered a recipe my dad had made with pumpkin, bacon and onions. After a quick glance and then a follow-up thorough search of the fridge I was slightly let down when I discovered there were no onions. What to do? Oh, I stumbled upon celery instead. I love celery in soup. It must have been meant to be. So here is the result of all my scavenging and inspiration.

Pumpkin Bacon Soup

  • 2 cups pumpkin puree
  • 2 cups broth (feel free to make your own)
  • 10 slices of bacon
  • 1 honey crisp apple
  • 4 stalks of celery
  • 2 tsp minced garlic
  • Paprika
  • pumpkin pie spice
  • cinnamon
  • cumin
  • sea salt and pepper

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Pumpkin Bowl Chili

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I haven’t done a pumpkin recipe in a hot moment. Okay it’s been a week, but this one is fun and one I’d be more likely tempted to eat than the sweet treats.

This colder Midwest weather has me craving soup. I have been talking for over a month how I’m going to transfer this Peanut Butter Chili Recipe to one with almond butter (and I fully intend on it, which you will hopefully be reaping the benefits of soon).

Anyways, this shall be my first soup recipe of the season, and I have to go with a classic: chili. However, I like the addition of the Fall pumpkin into the mix. Little bits of pumpkin scooped into each bite. TASTY! Who needs bread bowls, when you have natural food bowls.

Pumpkin Bowl Chili

  • 1/2 lb. ground beef
  • 1 diced onion
  • 1 diced green pepper
  • 1 cup diced tomatoes
  • 2 tbsp chili powder
  • 2 small baking pumpkin

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Bone Broth Cubes

365One of the reasons I was most excited for the farmers market (besides selling my own goodies), was to load up on some bones! I’ve been NEEDING to make some bone broths. A few years ago when I was heavy into Weston A. Price researching, I learned about bone broths and there healthy benefits. Talk about a belly soother. Plus a nutritional heavy weight. They’re easy to make. And they are cost efficient. Picking up grass-fed bones at the market is pretty inexpensive, which is a major bonus. People are full of excuses. One of the excuses for eating like shit is: healthy food is expensive. Bullshit. 034

Anyways I have been wanting to do this post for some time. What do you do with broth, you may ask? Well anything. I like to put them in my eggs. It is one of my favorite ways to cook my liver. I toss it in with the liver and pour it over some mashed cauliflower. And hello you can make soup!! Believe me, these negative temperatures give me a hankering for some hearty, warm, cozy soup. I have been trying to convince my grandpa with Celiac’s to use bone broth for sometime to help heal his stomach. Putting them into ice cubes trays I have found is the easiest way to keep them. Pop them out when you’re ready to use them. Keep it simple. Continue reading “Bone Broth Cubes”