Chicken and Wild Rice Soup

This recipe was given to me by my sister-in-law who shall remain nameless on this blog.  Her husband, however, has made it clear that if he ever appears on the blog that he should be called Richard so we can just call my SIL Mrs. Richard for now.  I've always loved going over to Mrs. Richard's house for dinner.  It just feels so good to be surrounded by cheerful people who love and care about you.  It's an added bonus that she always makes healthy and yummy food.  Her kids are amazing eaters; they prefer salads over french fries and love food from all cultures, including Indian food.  Hopefully, Ethan will grow up to be a good eater like the little Richardians.

This soup is soul warming; perfect for a cold or rainy day.  I usually just get a rotisserie chicken from Costco and shred it.

{ Chicken and Wild Rice Soup }

From my SIL

1 onion, carrots and celery, choppped (about a cup each or more if you want)
1/2 cup butter
2/3 cup flour
6 cups chicken broth
2 packages Rice-a-Roni long grain and wild rice (prepared as directed on the box)
3 to 4 chicken breasts, cooked and shredded
2 cups half and half
Salt a pepper to taste

Melt butter and saute vegetables until tender.

Add flour and stir until vegetables are coated .  Slowly add some broth and stir vigorously until flour dissolves.  Add remaining broth.

I bring it to a boil at this point.  

Add the remaining ingredients and simmer on low until well blended or put in a crock-pot on low until ready to serve.

Chicken Tortilla Soup Pioneer Woman Style

I luuuuuv tortilla soup.  And I luuuuuuv the Pioneer Woman.  So life really doesn't get any better than this  Pioneer Woman chicken tortilla soup.  It was so delicious.  Mhhh...  I've tried a few tortilla soup recipes in my lifetime and this is one of the best.  She was so right about the cornmeal.  It really distinguished this soup from all the others I've made.  Make this soup.  You won't regret it.

Don't forget to add your favorite toppings!  

Chicken Tortilla Soup Pioneer Woman Style
From The Pioneer Woman (of course!)

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoons Garlic Powder
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• ¼ cups Diced Green Bell Pepper
• ¼ cups Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

1. Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
2. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
3. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
4. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
5. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
6. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese.