Now that fall is here and winter is quickly approaching, I wanted to do a post featuring cool weather soups. Below I have posted 10 of my favorite "copy cat" soup recipes from some of my favorite restaurants from some of my favorite restaurants. Now you can make them at home! Enjoy.
Chili's Tortilla Soup
- 1/2 cup vegetable oil
- 1/4 cup chicken base
- 3 cups diced yellow onions
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons granulated garlic
- 1/2 teaspoon cayenne pepper
- 2 cups masa harina (see note)
- 4 quarts water (divided)
- 2 cups crushed tomatoes
- 1/2 pound process American cheese, cut into small cubes
- 3 pounds cooked, cubed chicken
- In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes. In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve.
- Add to sautéed onions; bring to boil. Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from masa harina. Add remaining 3 quarts water to pot.
- Add tomatoes; let mixture return to boil, stirring occasionally. Add cheese to soup. Cook, stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16 to 20 main-dish servings.
Chili’s Loaded Baked Potato Soup
2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
- Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
- As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.
9. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
10. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
11. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
12. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings. Continue reading