TORTILLA SOUP

2 Tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 jalapeños, stemmed, seeded and minced
6-7 cups chicken stock
1 (14.5-oz) can fire-roasted diced tomatoes
1 (14.5-oz) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
Salt and pepper
2 limes, juiced, plus wedges for garnish
Salt and pepper, to season
1 cup roughly chopped fresh cilantro leaves
1 small bag corn tortilla chips, hand crumbled
1 avocado, pitted, sliced

Heat a large soup pot on medium-high heat and when hot, add the oil. Add the onions and cook for about 2-3 minutes, or until the onions become translucent. Add the garlic and jalapeños and cook for another minute. Add the chicken broth, tomatoes, beans, salt and pepper, and bring to a boil.

Add the chicken breasts, bring to a simmer and cook for about 20-25 minutes, or until the chicken breasts are firm to the touch. Remove the chicken and let cool. When cool enough to handle, chop or hand tear into small, bite-sized pieces. Add back to the soup, and bring to a simmer. Taste and adjust the seasonings. Keep warm until ready to serve.

When ready to serve, add lime juice and fresh cilantro to the pot. Taste and adjust the seasonings. In a serving bowl add a mound of chicken. Ladle soup over chicken and serve with a lime wedge, tortilla strips, and avocado slices. Serves 8

CAULIFLOWER SOUP
Apple, Dijon & Hazelnut Garnish

Cauliflower Soup

2 leeks
3 strips bacon, diced
2 Tbsp olive oil
1 celery rib, with extra leaves, coarsely chopped
Salt and pepper, to taste
2 Tbsp finely minced garlic
Pinch nutmeg
6 cups chicken or vegetable stock
Juice of half a lemon
1 head cauliflower, cored and broken into florets
1 cup extra-soft tofu

Trim green from the top of the leeks and cut in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise. Heat a large soup pot on medium heat, and when hot, add the bacon and cook until it begins to brown. Pour off excess bacon fat. Add the oil, leeks, and celery with leaves, and salt and pepper. Cook for about 4 minutes, or until softened, then add the garlic and nutmeg and cook for another 30 seconds. Add the stock, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until the cauliflower is very tender. Add the tofu. Purée in a blender in batches until very smooth. Transfer to a soup pot. Taste and adjust the seasonings. Add extra broth for desired consistency. Keep warm until ready to serve. Serves 8

.

Apple Dijon and Hazelnut Garnish
1 Tbsp grapeseed oil
1 firm apple, peeled, cored and diced
1 Tbsp Dijon mustard
¼ cup coarsely chopped hazelnuts

Heat a skillet on medium heat. When hot, add the oil and apples. Cook for about 4 minute until soft. Add the Dijon and toss to coat the apples. Remove and let cool, then stir in the hazelnuts. Set aside.

To Serve

Ladle hot soup into soup bowls, place a heaping tablespoon of the garnish in the center and serve.

ITALIAN WEDDING SOUP
Sausage Meatballs

Sausage Meatballs
½ lb mild Italian pork sausage
½ lb chicken sausage, casings removed
2/3 cup gluten-free breadcrumbs
2 cloves garlic, minced
3 Tbsp chopped fresh parsley
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper, to season

Preheat the oven to 350˚.

Place the ground chicken, sausage, breadcrumbs, garlic, parsley, egg, 1 tsp. salt, and ½ tsp. pepper in a large mixing bowl and combine well. With a teaspoon, drop 1-1¼-inch meatballs onto a sheet pan lined with parchment paper. Gently roll each meatball into a round ball. Place in the oven and bake for about 15 minutes, or until springy to the touch. Remove and set aside.

Italian Wedding Soup
2 Tbsp olive oil
1 cup diced yellow onion
1 cup diced carrots
¾ cup diced celery
½ cup dry white wine, optional
10 cups homemade chicken stock
3 cups cooked basmati rice
3 Tbsp minced fresh oregano
12 oz. baby spinach or chopped escarole, washed
Grated Parmesan cheese

Heat a large soup pot on high heat. When hot, add the olive oil. Add the onion, carrots, and celery and sauté until softened, 2-3 minutes, stirring occasionally. Add the wine, if using, and bring to a full boil, then add the chicken stock and return to a boil. Reduce to a simmer and cook for about 8-10 minutes, or until the vegetables are tender. Add the rice, oregano, spinach and cooked meatballs to the broth and bring to a simmer. Taste and adjust the seasonings. Ladle the soup into serving bowls each serving with extra grated Parmesan. Serves 8-10

HOT AND SOUR SOUP

4 cups canned low-salt chicken broth
1 ½ oz dried shiitake mushrooms
5 Tbsp rice vinegar
2 Tbsp cornstarch
1 ½ Tbsp oriental sesame oil
3 Tbsp fresh ginger, peeled and minced
1 10.5-oz package extra-fine or firm tofu, cut into 1/4-inch dice
1 oz bean thread noodles or angel hair pasta, broken in half
1 Tbps soy sauce
1/2 tsp dried crushed red pepper
pinch of sugar
2 scallions, thinly sliced, for garnish

Combine broth and mushrooms in a bowl. Let stand until mushrooms soften, about 20 minutes. Remove the mushroom from the broth and squeeze dry over the bowl with broth; reserve broth. Discard mushroom stems; thinly slice caps. Combine vinegar and cornstarch in a small bowl; stir to blend.

Heat oil in a large saucepan over high heat. Add ginger; sauté 30 seconds. Pour in reserved broth, leaving behind any sediment. Bring to a boil. Add tofu, noodles, soy sauce, red pepper, sugar, and mushrooms. Reduce heat to medium-low, cover, and simmer for 5 minutes or until noodles are soft.

Add cornstarch mixture; stir until slightly thickened, about 1 minute. Taste and adjust seasonings. Serve, garnished with sliced scallions. Serves 4

BAKED POTATO, BACON & CHEDDAR SOUP

4 large baked potatoes, baked, cooled, peeled, and cubed
¾ lb bacon, cooked and crumbled
½ cup butter
2 Tbsp finely chopped garlic
2/3 cup flour
4 cups milk
3 cups half-and-half
6 green onions
2 cups shredded cheddar cheese
1 ½ cups sour cream
Salt and pepper to taste

Preheat oven to 350 degrees. Poke holes in potatoes with a fork and bake for 50 minutes or until soft. Let cool, peel, and cube. Set aside until ready to use.

Lay out bacon on a sheet pan and cook for 18 minutes, or until crisp. Let cool and crumble

In a large soup pot, melt butter over medium-high heat. Add garlic and cook stirring until fragrant, about 2 minutes.

Add in flour and stir until smooth. Gradually add milk and then half-and-half, each time stirring until thickened and smooth. Please note, you will need to stir constantly to avoid lumps.

Add potatoes; bring to a boil, stirring constantly. Season with salt and pepper.

To serve, top soup with green onions, cheddar cheese, bacon and sour cream.

Cozy Up with Chef Dan's Fall Soups