February 24, 2018

Turkey Tortilla Soup

A fitting final recipe contribution, I think.  When looking back through the past three years of healthy but oh-so-yummy recipes I’ve had the joy to blog here on At Home with GCH, soup recipes seemed to be my most often written.  (Makes sense, since my husband Robert loves soup more than anything!)  If you would like to review any of the others, just type ‘SoupPalooza’ into our search bar on the GCH homepage.

Now this recipe is one I have never made…but I know that many of you are fans of Chicken Tortilla Soup.   I switched it up  because I had a nice batch of homemade turkey stock…and some leftover turkey, too.  (This recipe could just as easily be made with traditional chicken and chicken broth or stock.)  And for those of you who like things spicy…simply add the whole can of chipotle in adobo sauce or a little finely-diced jalapeno tossed in when sauteeing the veggies.  Enjoy!


Turkey Tortilla Soup

2 T olive oil
1 small sweet onion, diced
1 or 2 stalks celery, diced
1 red AND 1 green bell pepper, diced
1 medium zucchini, small dice
3 T chopped garlic
1 to 2 chipotle in adobo sauce, chopped (from a can)*
1 can chunky-diced tomatoes, 28 ounces
1 can tomato paste
1 can diced green chiles
5 cups turkey stock (homemade, or boxed)
2 cups corn (fresh or frozen)
2 cans black beans
2-3 cups shredded leftover turkey
2 cups corn tortilla chips, broken up into large pieces
1 cup shredded Monterey or pepper Jack cheese
1/2 cup sour cream
1/4 red raw onion, chopped
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

  • heat the olive oil in a medium stockpot over medium heat
  • add the onion, celery, zucchini, and diced peppers; cook, stirring occasionally ‘til softened and just beginning to brown, 3 to 5 minutes
  • add the chopped garlic, and seasonings, and cook for an additional 1 minute, stirring constantly
  • stir in the tomatoes, tomato paste, green chiles, and stock; scrape the bottom of the pan to loosen any cooked-on bits
  • bring to a boil over medium-high heat, then reduce the heat to medium low and simmer, uncovered, ‘til the broth has reduced by about a third…20 to 30 minutes
  • add in the corn, beans, and shredded turkey; continue to gently simmer ‘til heated through
  • carefully taste and add s&p if needed
  • turn heat off, and let sit for 15 minutes or so; prep garnishes while you wait
  • serve soup with garnishes alongside

 ♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Ginger Orange Squash Soup with Crabcakes

Soup-Palooza 2015 continues!   Have you been enjoying any soups with your loved ones?  This week we’ve had Chicken Noodle (gluten-free), Mediterranean Fish Soup, Dana’s Tom Kha Gai soup, and this one…Ginger Orange Squash Soup with Crabcakes.

Oh! My!  The combination of fresh orange and gingery goodness with the saltiness of the crabcakes…just delicious!  I perused quite a few crabcake recipes (since I didn’t have one of my own) and have included links (down below!) to two gluten-free/paleo recipes. Perhaps you have your own incredible crabcake recipe (share, please!) or you could even serve these with some of the delicious frozen ones available in your grocery store.  Whichever direction you decide to go…just do it ‘cause this flavor combination is not to be missed! Enjoy!

2015-01-09 20.53.35

Ginger-Orange Squash Soup with Crabcakes



1 large butternut squash (3#), peeled and seeded, cut into 2″ cubes
1-2 tablespoons extra-virgin olive oil
sea salt and freshly ground pepper (I use lemon-pepper blend)
1 large sweet onion, chopped small
1 tablespoon extra-virgin olive oil
2 tablespoons finely minced fresh ginger
2 tablespoons chopped garlic (I use jarred)
1 orange, zested and squeezed (about 1 cup juice) —set zest aside
2 quarts chicken stock
1 cup water
sea salt and freshly ground pepper, to taste
fresh greens (baby spinach, kale, arugula), sliced thinly





  • preheat oven to 400
  • line large baking sheet with parchment paper
  • use just enough olive oil to lightly coat the squash and season well w/ s&p
  • pour seasoned squash onto the baking sheet
  • roast until just beginning to brown, about 20 minutes; remove, set aside


  • in a 6 quart stockpot, heat 1 tablespoon olive oil and saute onion for 8-9 minutes over medium heat (or ‘til softened and translucent)
  • add ginger and garlic and continue to cook for 1 minute stirring constantly
  • add roasted squash, orange juice, chicken stock and water
  • bring to a boil, reduce heat and simmer until squash is tender, 15-20 minutes
  • remove about 1 cup of squash to serve in bowls
  • using an immersion blender**, puree soup until smooth
  • season with salt and pepper; stir in orange zest
  • place a handful of sliced greens and some of the reserved squash in bottom of bowl; fill with soup
  • serve topped with crabcake(s)

**also can be pureed in a standard blender being very careful and pureeing in batches

   ♥      ♥      ♥      ♥      ♥ 

God loves you!   ♥  (Don’t ever forget that!)