Another soup, I know...cold weather must be approaching!

A friend of mine sent me a recipe for Tortilla soup and I couldn't wait to try it. Of course, I had to doctor it up a bit. This is what I came up with...

Half a Purple Onion, chopped
1 stalk of celery, chopped
2 carrots, chopped
Seasonings to taste(salt, pepper, oregano, chili powder, cavenders greek blend, basil, parsley, cumin, red pepper flakes)
Garlic, minced
Jalepeno, chopped very small
1 zucchini, sliced
1 yellow squash, sliced
Bunch of Cilantro, loosely chopped, stems removed
1 Large can of Rotel
1 Can of Chicken Broth
2 cups of water with 2 chicken boullion cubes and 1 Knorr Veggie cube
Rotisserie Chicken
Mexican Rice
Tortilla strips
Avocado
Monterey Jack cheese, Shredded
Lime

**In large soup pan, saute carrots, onion, and celery in about 3 Tbs of Olive Oil until softened. Add spices. Add jalapeno and garlic. Cook for about 5 more minutes or until garlic becomes translucent and fragrant. Add squash, zucchini, and cilantro. Stir well and cook for a couple more minutes to blend the flavors.
**Stir in Rotel. Then add the Chicken broth and water. Stir well. Bring to boil, then simmer until squash and zucchini are fully cooked.

**While you are waiting for soup to heat up, cook Mexican Rice and shred the Rotisserie Chicken Breasts.
**When the soup is ready, throw in the chicken and rice and cook for another 10 minutes or so.
**Garnish with tortilla strips or chips, avocado, and your cheese of choice. We used Monterey Jack. Squeeze a bit of lime juice over top and serve.
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I found a great companion to this soup to be a cold bottle of Negra Modelo.

Bok Choy Soup **WARNING** SPICY!!! But ohhh, so good!

I bought some Bok Choy at the grocery store the other day. It always looks so appealing, I decided to give it a try. Not really knowing what to do with it, I looked at several recipes on the internet. I decided to combine a few ideas and ultimately created this soup. I used the rest of the leftover Thanksgiving turkey, what a relief that was! Allrecipes seriously needs to add this one!

Ingredients:
4 cups Chicken Broth
1/3 cup Soy Sauce
1/4 cup Sugar
3Tbs Ginger
4 cloves of garlic, minced
2 Tbs Sesame Oil
2 Tbs Sriracha Sauce
White part of 4 scallions, chopped
**WHISK All of these ingredients together in a mixing bowl**

2 cloves garlic, minced
1 Tbs Ginger
3 Tbs Red Pepper Flakes
Salt + Pepper
Bok Choy, cut up into sticks, roughly 3 inches
Carrots, cut up into matching sticks
**In soup pan, heat 3 Tbs peanut oil, add the above ingredients and cook for roughly 5 minutes, until smells begin to awaken your senses.

*Pour broth mixture into soup pan, stir well. Cover and bring to a boil. Add in left over Turkey if you have it (That's what I did). But any meat would work--cooked chicken, pork, shrimp... Then simmer for about 20 minutes.

**Bring another pot of water to a boil. Add Rice Noodles and remove from heat.

To serve, add a ladle of noodles and cover with soup. You could garnish with lime, cilantro, or chopped peanuts.



This would be an incredibly easy soup to make vegetarian. Use veggie broth, omit turkey, add tofu or not. But YUMMMMM!!!

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