Chicken Tortilla Soup:

Heat up some vegetable oil in a skillet over medium heat. Slice some corn tortillas into strips and fry in oil until crisp. Drain on paper towels.

Dice and cook a yellow onion for about 5 minutes. Add 6 cloves of garlic and cook for another minute. Add a 14 oz can of drained fire roasted tomatoes and cook another 5 minutes.

Put tomato mixture into a blender with two teaspoons of pasilla chili powder, two chipotle peppers, two teaspoons of adobo, 2 teaspoons of cumin smoked paprika and oregano, 1/4 teaspoon clove, handful of cilantro and handful of fried tortilla strips. Blend until smooth.

Heat up a pot over medium heat with a tablespoon of oil and add tomato mixture. Cook for about 5 more minutes. Add 6 cups homemade or low sodium chicken broth, and a few dashes of worcestershire. Cook for 30 minutes.

While cooking, shred a rotisserie chicken and add to soup. Add the juice of 1 lime and cook another 10 minutes. Serve soup with fried tortilla strips, diced avocado, cilantro and cotija cheese.

Gumbo:

1 & 1/4 cup veg oil
1 & 1/4 cup flour
5 chicken legs
1lb sausage
2 finely chopped medium onions
2 finely chopped bell pepper
2-3 finely chopped celery stalks
1-2 Serrano peppers very finely chopped
15-20 fresh okra
2 cartons chicken stock
Salt
Pepper
Blackening seasoning


In a pot put 1/4 cup veg oil down and heat

Season chicken with salt, pepper and blackening seasoning. Pat dry and fry in oil until skin is crispy but not cooked all the way through. Remove to paper towels, drain and let cool.

Add rest of oil to pan with chicken drippings. Lower heat to low-med. Add 1 cup flour. Leave 1/4 cup for adding later if needed. Stir to combine. Scrap pan to incorporate bits of chicken fat. Should be consistency of creamy soup. Little on the thick side. Should coat the back of a spoon easily. Season with salt. No pepper or blackening seasoning. Just salt. Just a good three finger pinch. Stir this scraping the bottom of the pan every 5 min until it is the color of light milk chocolate.

Add trinity and serranos (not the okra) to this roux. It will bubble and spit and fry quickly, remember it's half oil. Very hot!!! It will immediately turn darker, like the shade of dark chocolate. Season this with salt too. Two good pinches. Cook until vegetables are reasonably tender.

Add chicken stock and meat. (I cut sausage lengthwise then into 1/4" half moon slices and I cut the chicken off he bone and into spoon sized pieces.) Now add pepper and some blackening seasoning. Maybe two big three finger pinches of each.

Cut okra into 1/4"-1/2" slices. Just make sure if they're 1/4", that they're ALL 1/4". If they're 1/2", make sure they're ALL 1/2". Add to another pot with a little oil. Cook on medium heat until the okra is basically falling apart stirring every few min. It takes that long to cook the slimyness out of them. Once it looks dry, add to the pot.

Turn up heat to above medium and bring this to a boil. Once boiling, boil for 15-20 min to finish cooking the chicken and heat the sausage through. Simmer this for an hour or so until the broth coats the back of a spoon. Thicken with additional flour if need be.

Cut heat and let it cool on the stove. Put it in there fridge and eat the next day. It's gotta have a day in the fridge to meld the flavors. Won't taste right if you don't.


Chicken Noodle:

1 leek diced
8 stalks celery diced
6 carrots diced
1 small onion diced
8 cloves garlic minced
1/2 lemon's juiced
1/2 cup parsley minced
4 boneless skinless thighs
48oz chicken stock
12 cups water
1 heaping Tbsp black pepper
1 heaping Tbsp salt
1 tbsp turmeric
1.5 tbsp chicken soup starter (powdered bouillon)
2 tbsp butter
1 tbsp thyme
1 can Campbell's condensed cream of chicken with herbs
1.5 cup Mrs Miller's homemade egg noodles - medium - snapped in half

Cook down seasoned veggies (not parsley) in butter until tender
Add water and stock remaining herbs, seasonings, soup starter, parsley, lemon juice and boil chicken in this until cooked. Remove and dice, return to pot.
Add cream of chicken and stir. Taste for seasoning levels and adjust as needed. Then cook noodles in soup.

Wife makes a great ***ioli.

Wow, TA filters are ridiculous.
It is an Italian bean an pasta soup pronounced fazool.

Shrimp and Corn chowder with roasted jalapenos

I will get the exact recipe when I go home for lunch
Mexican soup

2 lbs GB
1 white onion
2 cans pinto beans
2 cans stewed tomatoes
1 can rotel original
1 package ranch dip
1 package taco seasoning
1 cup water (I think)

Brown GB and onion
mix ranch & taco seasoning w/ water
dump pintos, stewed tomaotes, rotel, and ranch/taco mix into GB/onion mix and bring to boil, turn down to simmer for 30-45mins

Scoop into bowl, cover w/ shredded cheese and eat w/ chips.

I make chili, then add a can of ranch style beans, and voila! Soup, not chili!