Turkey Tortilla Soup

This a great soup to make if you have any leftover turkey from the holidays... or in our case a reason to make a whole turkey just for this soup. It is super delicious, and super easy to make after the turkey is cooked. My family also makes this, and we almost always make a double recipe, however, the recipe below is for a single batch.

Ingredients
1 medium onion, diced
2 cups turkey, in bite size pieces
1 cans diced tomatoes with green chilies
1 can black beans
1 packet taco seasoning*
2 boxes (32 oz.) chicken broth**
1/2 lb. corn
tortilla chips

Directions

Click image to enlarge

In a large pot, add all ingredients except the corn and tortilla chips.

Cook on medium until onions are soft. Add corn, and continue cooking until hot.

Serve with tortilla chips.

ENJOY!

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NOTE:
*Be sure to check the ingredients on the taco seasoning, as many prepackaged ones contain wheat. We have found Meijer and Trader Joe's brands to be safe.

**If you make a turkey especially for this soup like we did, you can substitute some of the chicken broth for turkey broth. We think it adds to the flavor and makes it even tastier.

Rotisserie Chicken Noodle Soup

As most of the US sees the coldest temperatures it has seen in a century, this soup is an easy soup to warm up with. We have used a number of different types of noodles, but this batch was by far my favorite; we use Barilla gluten free noodles, which are available in our store.

Ingredients
1 rotisserie chicken*
6-8 oz. corn elbow noodles
2 32 oz. boxes/cans of chicken broth
3-4 stalks celery, chopped
4 large carrots, chopped
1 medium onion, diced
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper to taste

Directions

In a large pot, add broth, celery, carrots, and onion. Cook until celery and carrots are mostly tender.

While veggies are cooking, remove skin and pull meat off chicken. After chicken is all in, add basil, oregano, salt, and pepper.

When veggies are tender, add noodles.

Cook until noodles are soft. Our noodles soaked up more broth than we expected (as shown in the picture below), so we had to add some extra broth.

ENJOY!

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*NOTE: If you have some extra time, try making your own rotisserie-like chicken in the crockpot. Check out our recipe here: Crockpot Whole Chicken.

Italian Wonderpot

If you've been on Pinterest, you've probably seen this recipe, and with a few adjustments is Kyle-friendly. We have made it twice in the past month and it is super delicious, and easy to make... just be sure you stir it regularly - we learned the hard way.

Ingredients
4 c. water
4 tsp. Better than Bouillon Vegetable Base*
2 Tbps. olive oil
1 lb. corn linguini, broken in half
8 oz. frozen chopped spinach
1 28 oz. can diced tomatoes, undrained
1 medium onion, diced
2 tsp. minced garlic (4 cloves)
1/2 Tbps. dried basil
1/2 Tbps. dried oregano
1/4 tsp. red pepper flakes
pepper to taste

Directions
Dissolve the bullion into water, then add halved linguini noodles, as well as remaining ingredients.

Bring to a rolling boil, stirring noodles occasionally so that they do not clump together. Once boiling reduce heat to medium, and allow the pot to continue cooking until majority of the liquid has been absorbed and pasta is tender.

ENJOY!

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*NOTE: Many bouillon's contain wheat and/or dairy, so be sure to check labels if you use another brand.

Better than Bouillon, does tend to be a bit pricey, but it lasts forever. Of the Better than Bouillon product line, only the Vegetable Base is gluten and dairy free. If you purchase it at your local grocery store, make sure you get the paste version and not the dry powder kind.

We have it available in our store. As well as through the link on the right.

Chili

This recipe was inspired my sister, but we made a few adjustments. It has excellent flavor, a slight kick but not too spicy, and is quite tasty served with rice, but it could easily be eaten right out of the pot.

Ingredients
1 lb. ground turkey
2 cans light red kidney beans
1 can dark red kidney beans
1 can butter beans
1 can chili beans*
2 cans diced tomatoes
1 can stewed tomatoes
1 can tomato sauce
1/2 onion, diced
1 recipe chili seasoning
1 Tbps olive oil

Directions

Put the olive oil in a large pot, and brown the meat. Then add onion and cook until tender.

Add the beans, tomatoes, tomato sauce, and seasoning. Mix well.

Let chili simmer on medium-low heat for about 45 minutes to an hour, until warmed through.

ENJOY!

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*NOTE: Make sure you check the chili beans as they often contain gluten. I have found that the SureFine brand is gluten free. We buy them at Woodman's grocery store.