In this post are my recipes for…
- Green Chili
- Red Chili
- Chicken Tortilla Soup
- Creamy Poblano Soup
- Farmhouse Potato with bacon and jalapeno
- White Bean, Andouille, and Kale Soup
- Zuppa Tuscano
- Nacho Cheese Soup
- Clam Chowder in a bread Boule
It’s that time of year when a bowl of steaming hot soup with a side of hot, fresh baked, heavily buttered, crusty bread not only warms the body, but the heart and soul as well. I have been asked soooo many times for these soup recipes that I decided to make a place for them here.
My husband says it is impossible for me to make a small batch of anything. Tis true I suppose. So, if you find yourself with more soup than you can eat, please wrap some up and take it to a neighbor, or share it with friends in the office, or bring a bowl to your child’s teacher, for lunch on a blustery winter day!
Mom’s Green Chili
…First we have to make the roast!…
1 8-lb Boston Butt Pork Roast, patted dry and rubbed all over with this dry rub:
1 heaping Tablespoon Chili Powder
1 heaping Tablespoon dried Cumin
1 heaping Tablespoon smoked hot Paprika (Pimenton Picante)
1 teaspoon cinnamon
3 Tablespoons brown sugar
1 teaspoon Kosher or sea salt
1 teaspoon freshly ground pepper mélange
Place roast on grate in roasting pan, cover with foil, and put into a preheated 350°F oven for about an hour. After an hour, turn the oven temp down to 225°F leave roast in oven to finish baking until meat is falling off the bone, approximately 3 to 6 hours. I actually leave mine in all day (6 to 8 hours) tightly covered.
I usually always make my green chili from this leftover roast. After the roast has cooled I pull it apart into large chunks (this is a very fatty roast, and I discard all the fat and bone), wrap the meat up in a freezer zip-bag and either put it in the fridge for the next day, or in the freezer, to make my next batch of Green Chili (recipe follows).
Mom’s Spicy Red Chili
- 3 lbs ground beef (I sometimes switch out one pound with ground bison, or you could use venison)
- 1 large onion, chopped
- 3 (14-oz) cans diced fire roasted tomatoes (reduced or NO sodium)
- 3 (14-oz) cans of low-sodium chicken broth (I use the empty tomatoes can to measure my broth from a larger carton)
- 3 (14-oz) cans of low-sodium beef stock (again, I use my empty tomatoes can to measure my stock from a larger carton)
- 9 Tbsp of chili powder (added at different intervals) (I make my own; it’s sooooo much better than anything you can buy at the market – see recipe below)
- 3 Tbsp of yellow corn meal or fine masa flour (used to make tamales)
- 2 large cloves of garlic, mashed and minced
In a large, high-sided frying pan, or dutch oven, fry burger meat on medium high heat until cooked through. Remove from heat. Drain off excess fat. Return dutch oven to medium high heat and add onion to the ground meat. Stir and cook together a few minutes. Dump in the tomatoes, chicken and beef stocks, garlic, 6 spoonsful of the chili powder, and then the corn meal. Bring to a boil, then lower heat to a simmer. Cover and let cook for 1 hour.
Remove lid, stir, and add 2-3 more spoonsful of chili powder. Taste for seasoning. If a soupier chili is desired, add a tomato can full of water. If you want a thicker chili, stir in a tablespoon or two more of masa. Stir, replace lid and let cook another 30 minutes. Taste to make sure it is yummy before serving. Add a can or two of drained rinsed beans if desired. I like to add 1 (14-oz) can of pintos and 1 (14-oz) can of red beans.
Serve with crackers (I have to spread real butter on mine) or cornbread (I usually always make a Mexican style cornbread – I use a honey cornbread mix and add shredded cheese, diced onion, and diced jalapeno to the mix). Chili may be served with any of the following toppings: crushed tortilla chips, shredded cheddar or pepper jack cheese, chopped red or green onions, diced jalapenos, a dallop of sour cream, etc. This recipe makes a lot, but you can use the leftovers to make Frito Pies, Chili-cheese Dogs, and Hay Stacks.
Colleen’s Homemade Chili Powder
- 3 Ancho Chiles (dried), stemmed, seeded, and torn into small pieces
- 3 Cascabel/Guajillo chiles (dried), stemmed, seeded, and torn
- 4 Arbol/Cayenne chiles (dried), stemmed, seeded, and torn
- 2 Pasilla chiles (dried), stemmed, seeded, and torn
- 2 New Mexico Red chiles (dried), stemmed, seeded, and torn
- 1 Tablespoon Cumin seeds
- 1 Tablespoon dried Mexican Oregano
- 1 Tablespoon hot Paprika
- Chili Pequin (I crush about 10 of these little guys seperately and only add it when I can really bring the heat – and otherwise it can be added to individual bowls)
Place the chiles and cumin seeds in a saute pan or cast iron skillet and toast over medium heat about 3 minutes. Remove from heat and place in a glass bowl to cool completely. Once cool, place in a blender (my Bullet is perfect), along with the other ingredients and process until a fine powder. Allow the powder to settle for several minutes before lifting the lid. Store in an airtight container for up to 6 months. Use for making chili, to season Mexican Street Corn, or as an ingredient in BBQ sauces and dry rubs.
Mom’s Chicken Tortilla Soup (mildly spicy)
Mom’s Creamy Poblano Soup (spicy)
Let me start with my prep work on this one. First, I grow my own Poblano Chilies in my garden, and in the fall/early winter when the weather calls for frost I harvest everything and hurry and preserve it, either by drying or freezing.
After (1) picking my Poblanos and (2) washing them, I (3) roast them in the oven until the skins are charred and bubbled all the way around, then I (4) seal them in plastic bags and let them sit until I am done with all my roasting. Finally I (5) put on a pair of latex gloves and begin sliding the skins off, pulling the stems out, and wiping all the seeds from the insides.
Then I fold each chili in half and tuck them inside a freezer zip-bag, about 15 chilies to a bag, squeeze all the air out, zip the bags closed, fold the bags over, and tuck about three bags of the chilies into another zip-bag. Then I stash these bags in my freezer for soup all winter long (or until they run out).
8 cups Chicken Broth (I’m kind of an organic girl, so if I can’t find organic broth I usually make my own)
2 large Yukon gold potatoes, diced
2 large onions, diced
Kernels from 6 cobs of sweet corn
1 tsp. salt, plus more to taste
1 stick of butter
4 cloves of garlic
¼ cup fresh parsley
Bring broth to a boil and add all the ingredients after that. Cook until tender. Add:
15 processed Poblano Chilies (as described above)
Whirl contents of the soup pot in a blender until smooth, then return to the soup pot and add:
6 cups Heavy Cream (or 3 cups heavy cream and 3 cups Half-and-half)
Let this simmer on the stove until ready to serve. When ready to serve, ladle soup into bowls and garnish with shredded Pepper Jack cheese.
Mom’s Creamy Farmhouse Potato Soup, with Bacon and Jalapenos
12 medium potatoes (I actually prefer russets for this soup, plus they keep better so I usually have them on hand), peeled and cut into bite-size chunks
1 large white onion, chopped
2 cloves garlic, minced
4 ribs of celery, chopped
2 to 3 Jalapenos, finely minced (if your jalapenos are mild, use more, if spicy use less, to taste)
1 large (48-oz) container of chicken broth
2 small or 1 large can of Cream of Chicken soup (I prefer Campbells)
1 stick of butter
2 cups of whole milk
1 8-oz package Cream Cheese, at room temp
Salt & Pepper to taste
Fry bacon either while soup cooks, or before starting the soup. Lay on paper towels, and set aside. Place potatoes, onion, garlic, celery, and jalapenos in a large soup pot. Add the chicken broth and enough water to cover the potatoes about one inch over. Cover and bring to a boil. Turn heat down to a simmer and cook until potatoes are tender, about 10 minutes depending on the size of the chunks. Add all of the remaining ingredients and stir until blended and cream cheese is melted and fully incorporated. Taste, and add salt and pepper to taste. Bring to a steaming simmer, stirring occasionally so the bottom of the soup doesn’t stick and burn. Ladle into bowls and garnish just before serving! Make the garnish pretty by first adding a dollop of sour cream to the center, then sprinkle with crumbled bacon, shredded cheese, and chopped green onion (and pass the diced jalapeno for those who want a little more heat). Bon appetite!
½ lb crispy fried bacon
Shredded Cheddar Cheese
1 bunch green onions, chopped
Fresh chopped Parsley
2 large jalapenos, minced
Mom’s Spicy White Bean, Andouille, and Kale Soup
This is one of those soups that I make for my daughter. She and I LOVE this soup, especially on a cold winter day (when we can lounge in our jammies and eat and watch a marathon of something on TV). My crazy husband is not a fan of Kale, or really anything green-leafy and floating in his soup, so this is a special treat for when he is out-of-town and the girls and I can have a girl’s night!
1 pkg Andouille sausage (if you can find the semi-hard Chorizo, that works too, or even a jalapeno smoked sausage), cut into bite-size pieces
2 large Yukon Gold potatoes, cut into small chunks
½ white onion, chopped
5 garlic cloves, minced
1 finely minced Poblano chile
4 cups Chicken broth
1 14.5-oz can fire-roasted tomatoes
1 bunch of kale (fresh, raw, and washed well, stems chopped off and discarded), torn roughly into bite-size pieces – I love Kale, so for me moooore is better!!!!
1 14-oz can Cannellini beans, drained and washed (Garbanzo’s will also work)
Salt and Pepper to taste
Fry the sausage in a heavy soup pot until crispy on the edges. Toss in the potatoes, onions, garlic, and poblano. Saute for a few moments and then add the chicken broth and tomatoes. Simmer for about 20 minutes, and then add the kale. Taste it and add salt to taste. Grind some pepper also to taste. Simmer another 20 minutes and add the beans. Allow them to heat through. When steaming hot, serve with warm, crusty bread slathered in fresh, creamery butter. Oh Lord, I’ve died and gone to heaven!!!!
Mom’s Zuppa Tuscano (spicy)
I found this recipe online, published by Big Oven, and tweaked it to make it my own.
1 lb Italian sausage (my grocery meat dept. has parmesan and something else Italian meatballs that I brown and chop up, plus the Italian sausage in casings – which I remove from the casings, brown and break up)
1 tsp red pepper flakes; (I grow all sorts of hot peppers in my garden– Hungarian paprika, cayenne, poblano, serrano, jalapeno, thai hots, habanero, etc. – and dry them and grind them into powder. This is what I use in my soup.)
3 large russet potatoes, cut into chunks
1 large onion, diced
1 lb. bacon, chopped (I cook mine crispy the day before, wrap it in paper towel, and place in a plastic bag in the fridge. Unlike Big Oven, I don’t add it to the soup until after I’ve added the kale and cream)
4 garlic cloves; minced (I use the biggest outside ones)
3 cups kale, chopped (I’m sorry, I really never measure this, I just add until it looks good, probably more than 3 cups because I LOVE Kale). Remove the tough ribs and tear the leaves roughly. Rinse really well.
2 boxes (32 oz ea) chicken broth
2 cups water
1 1/2 cups heavy whipping cream
Liberal sprinkling of white pepper
(I add about a ¼ tsp of my *special chili pequin and pepper mélange seasoning also)
Original recipe makes 10 Servings. Cook Bacon ahead of time and have ready. Sauté Italian sausage and crushed red pepper in a pot. Drain excess fat, remove sausage and set aside. In the same pan, sauté onions and garlic (I cooked mine in a little butter). Sauté for approximately 5 mins. or until the onions are soft. Add the chicken stock and water. Bring to a boil. Add potatoes and cook until soft, about 15-20 minutes. Add kale during the last 5 minutes. Add heavy cream and the cooked sausage and cook until heated through. Add white pepper to taste.
If you want the soup a little thicker, you can make a blonde roux in a separate pan and incorporate it into the soup. I make my own *spice mixture of ground pepper mélange, ground chili pequin, and kosher salt and I sprinkle my portion with it just before serving. I also add some to the soup, but careful not to overload, it in case some folks were sensitive to the spice. The soup is especially good when served with warm, buttered crusty bread!
Mom’s Spicy Nacho Cheese Soup
1 gallon can of Nacho (or Cheddar) Cheese
2 cups Chicken broth
4 cups water
1 Poblano chili, diced
6 ribs of celery, diced
2 cups of ham, diced
1 small white onion, minced
Place all ingredients in a large crockpot, cover and cook on high for 2 to 3 hours, or until celery and onion are tender and soup is piping hot. Great served with Panini sandwiches!
Thin sliced Italian Bread, brushed with olive oil on one side
Roasted red peppers
And whatever else makes your tongue dance
Put your sandwiches together, olive oiled sides out, and then grill in a Panini press. I don’t personally own a Panini press, but the George Foreman grill works pretty well if you clamp it down.
Colleen’s Clam Chowder
May our soup bowls be deep and our friends plentious!!!!
“And one day Jacob was cooking some soup when Esau came in from the fields in great need of food” Genesis 25:29