Tomato Tortellini Soup Recipe

Well, in southern California it doesn't feel like there are any seasons...but according to the calendar we've jumped right into fall! 

I just love soup and salad with some yummy bread. 

Isn't it such a warm and cozy combination??  

And then I REALLY love this dinner because it involves my two loves: pasta and bread. 

So there ya go. 

Having said that I don't think I need to make this dinner sound any more delicious :-)

Ingredients:

1 (14oz) can stewed tomatoes (after opening, cut them up into pieces)

4 (14.5oz) cans chicken broth

1/4 tsp. pepper

1/2 tsp. salt (optional)

1/4 parmesan cheese

1 16oz. frozen package peas and carrots

1 12oz. package refridgerated tortellini 

(I get the huge 2 pack "Five Cheese Tortellini" at Costco and freeze them. When needed I cut them apart and use one entire package. You can definitely use less if you want!)

2 cups shredded, cooked chicken (optional)

Directions:

In a large pot, combine first six ingredients. Boil for 10 minutes on medium heat. Then add tortellini and chicken. Cook for another 5-10 minutes or until tortellini is heated through. Right here I boil it for another 5 minutes. Makes about 3 quarts. (Yay for leftovers!!) Serve with a spinach salad and warm garlic bread. 

Stay Classy,

Chicken Tortilla Soup

I love soup on rainy cold days.

I also love any excuse to use my big pot!

We had a lovely thunderstorm last week.

So lovely it flooded the street I needed to drive on to get to work!

I even got to wear my rain boots and bring my umbrella everywhere I went.

It was pretty awesome for a girl from San Diego.

The next best thing from candles burning and being snuggled in a blankie on a rainy day, is having a nice warm bowl of soup in front of you.

Hunter and I love Mexican food, so I came up with this recipe like a week after we got married when there was still snow on the ground.

It makes a whole lot of soup so cut things in half here and there if necessary, but we love having leftovers!

Ingredients:

• 2 tbsp. vegetable oil
• 2 cups cooked and chopped chicken
• 1 Cup (red) diced bell pepper
• 1 Cup chopped onion
• 8 oz. diced green chiles (canned)
• 15 oz. black beans
• 6 oz. can tomato paste
• 14 oz. can diced tomatoes (i get the chipotle chili flavor)
• 3/4 cup corn
• 1/2 cup sliced olives (or more, I always add a little more)
• 48 oz chicken broth (or a little less depending on how much broth you like)
• 1/2 packet taco seasoning
• 1 tsp. garlic salt
• salt and pepper to taste

Toppings:

• Sliced lime
• Sour Cream
• Shredded Cheese
• Avocado
• Cilantro
• Tortilla Chips

Directions:

1.) Heat oil in pot, then sautee bell pepper and onion, then turn to medium heat

Cook chicken in the meantime with salt and pepper in a separate pan

2) Add green chiles, chicken, and all seasonings then stir it up good and cook for about 5 minutes continuing to stir. 

3) Add tomatoes (and all liquid), black beans, corn, and olives, then stir. Now add in your tomato paste and combine all ingredients. Let cook for 5 more minutes stirring constantly.  

4) Add chicken broth, stir it all up, and let simmer on low heat until bubbling. (add salt and pepper to taste)

5) Serve with all toppings and enjoy!

There ya have it!

I loaded this soup up with all sorts of stuff, and we personally love it over here.

Also, the crushed tortilla chips on top are a must. 

Here's to soup season!

(unless you live in California, sorry guys)

All my love,

Aleigh Joy