Enchilada Soup (Sam the Cooking Guy)

Ingredients:

Spice rub:
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons of cayenne pepper (optional)
1 1/2 teaspoons of ground cumin
1 1/2 teaspoons onion powder
1 teaspoon kosher salt 

1 large chicken breast

Soup:

neutral oil

1 cup of diced yellow onion

2-3 jalapeños, seeded and diced

2 Tablespoons garlic puree

1 1/2 teaspoons smoked paprika
1 1/2 teaspoons garlic powder

1/2 teaspoons chipotle chili powder

1 15 oz can red enchilada sauce

1 15 oz can of diced tomatoes with green chilies

4 cups chicken broth

1 cup of Masa Harina corn flour

2 cups water

Kosher salt and black pepper

For Serving:

Shredded Monterey jack cheese

Diced avocado

chopped cilantro

diced tomatoes

lime wedges

crushed tortilla chips

Directions:

1. Combine spice rub ingredients and mix
2. put chicken in a large zippered bag, and flatten chicken to a wide, even thickness
3. Heat cast iron skillet to high
4. Lightly oil both side of the chicken and season well with the spice rub. Lightly oil skillet and cook chicken approximately 3 minutes per side until a temperature of 160 has been reached. Remove, set aside and when cool, dice up.
5. In a medium pot, heat a tablespoon of oil and add the onions and jalapeños and cook for a few minutes until just beginning to soften.
6. Stir in the garlic and cook until fragrant, about 40 seconds then add chili powder, garlic powder.
7. Add the tomatoes, enchilada sauce and broth. Stir well and bring to a boil.
8. Combine the masa marina with water in a bowl and stir until smooth then slowly pour into the bubbling soup. Mix well, bring to a simmer and let thicken.
9. Season to taste with salt and pepper and serve.

Put the soup in a bowl, add some Monterey Jack cheese then some chicken, diced avocado and tomatoes. Add a little squeeze of fresh lime juice and crush some tortilla chips over the top to add texture. 

Crema Di Pomodoro (cream of tomato soup)

 Ingredients:

About 1 loaf of Italian or French bread
2 carrots
2 celery ribs
1 medium onion
3 garlic cloves
3 Tablespoons of olive oil
1 cup dry white wine
4 1/2 cups of canned crushed tomatoes in puree
1/2 teaspoon of dried oregano, crumbled
3-4 cups water
1 cup heavy cream
1 cup sour cream

Directions:

Preheat oven to 350

cut enough bread into 3/4 inch cubes to measure about 3 cups and arrange in one layer in a shallow baking pan. toast bread in middle of oven until golden and crisp, 10 to 15 minutes.

Finely chop carrots, celery, onion and garlic. In a heavy 4-5 quart pan cook chopped vegetables and garlic in oil with salt and pepper to taste over moderately low heat, stirring, until tender but not browned, about 10 minutes. add wine and boil 3 minutes. Add tomatoes, oregano, and 1 cup of water and simmer, uncovered, stirring occasionally, 20 minutes. Remove pan from heat and whisk in heavy cream and sour cream. Cool soup for 10 minutes. In a blender puree soup int aches, transferring as pureed to a large bowl.

Return soup to pan and thin to desired consistency with remaining water. Season soup with salt and pepper and heat over moderate heat, stirring until heated through. Do not let boil.

Serve soup ladled over croutons in large bowls.

Grilled Corn and Pepper Soup

 Ingredients:

1 tablespoon of butter

2 ears of corn grilled

1 onion chopped

1 red pepper grilled, peeled, seeded and chopped

1 1/2 cups of half and half

1 1/2 cups vegetable broth

1 tablespoon of minced dill

Salt and Pepper

Directions:

Melt butter in a medium saucepan. While it melts, cut kernels from corn. Set aside 1/4 cup of the kernels.

Add remaining corn and onion to saucepan and cook over medium heat until slightly softened, 2 minutes. Add bell pepper and continue to cook, stirring frequently, 3 minutes. add half and half, broth and dill and bring to a boil. Lower heat and simmer until vegetables are very tender, 15 minutes.

Puree soup in blender inn batches until very smooth. strain into clean saucepan, reheat and season with slat and pepper to taste. Top with reserved corn prior to serving.

Garnet and Ray's Corn Chowder

 Ingredients:

2 TBS of butter

1 large onion, diced

1-2 celery stalks, diced

large baking potato, diced

1-2 small cloves of garlic

1 tsp cumin

1- 1 1/2 cans of chicken stock

6-8 large ears of corn cooked with kernels removed

salt and pepper to taste

1-2 cups of half and half

Grated Cheese (mixed types)

Cilantro

Directions:

In a large cause pan, melt butter and add onions, clery, potato, garlic and cumin and cook for 10-15 minutes. Add 1 can of chicken stock then add the corn and cook an additional 15 minutes.

Puree in batches and adjust thickness of the soup with either stock or half and half. Taste for seasoning. Recipe says to add an additional teaspoon of cumin. 

Serve in bowls topped with shredded cheese.