Thursday, September 22, 2011

Savory Soups

We haven't featured a recipe in a while here on Collect 5. In the spirit of the looming cooler temps, I thought I would share two of my favorite soup recipes. Who doesn't love a good soup on a cool day? Another great thing about these two recipes is that you can make a large amount and the leftovers are just as good the next day.

If you live in Atlanta, you have certainly heard of the infamous Souper Jenny's in Buckhead. It is by far one of my favorite spots to lunch. The menu changes daily and is limited to a few soups, sandwiches and salads. If you are visiting, it is a must for lunch. Check out her daily menu here and info on location, hours, etc. With fall at our footsteps, at Souper Jenny's that can only mean one thing- turkey chili is back! This is the best turkey chili recipe I have found; do stop in and have some of Jenny's but in the meantime, here is the recipe to make at home:

My Dad's Turkey Chili (Souper Jenny style):

Serves 8

2 tablespoons olive oil

1 large red onion, chopped

1 large red pepper, chopped

1 large green pepper, chopped

2 lbs ground turkey

3 tablespoons chili powder

2 small cans chopped tomatoes

1 small can of chili beans, white beans, black beans and kidney beans (4 cans total)

1/2 cup brown sugar

Heat oil in 10 qt. pot. Saute onions and peppers until soft. Add turkey and cook completely (you can also cook this in a separate skillet and then add). Add rest of ingredients and simmer for 45 minutes.

Recipe from Souper Jenny and Images from and

My roommate found this next recipe in the cookbook, Southwest Slow Cooking. She made it for me the first time a few years ago, and like the turkey chili, it is the best of its kind! You use the slow cooker for this recipe, so it takes a while...but well worth the wait. Above is the cover of the cookbook and features the tortilla soup on the cover.

Tortilla Soup

Makes 4-6 servings

1 onion, finely chopped

1 tablespoon olive oil

3 cloves garlic, chopped

1 jalapeno, seeded and chopped

1 16 oz. can diced tomatoes, un-drained

2 tablespoons tomato paste

2 green chilies, roasted and chopped

2 teaspoons ground cumin

1/4 teaspoon cayenne pepper

1 tablespoon cornmeal

2 1/2 cups chicken stock

2 cups red chili sauce (found in Mexican section of most groceries; a good substitute is red enchilada sauce)

2 boneless chicken breasts

1 avocado pitted, peeled and diced

2 limes

Monterrey Jack cheese, shredded

Tortilla chips

Roast the green chilies in your oven for a few minutes. Remove and chop. Saute the onions in a skillet with the olive oil. In the slow cooker, combine the sauteed onions, garlic, jalapeno, diced tomatoes, tomato paste, chilies, cumin, cayenne, cornmeal, chicken stock, red chili sauce and chicken breasts. Cover and cook on low for 5 to 6 hours on high. Remove chicken, shred with a fork and return to the slow cooker. Add avocado, cover and cook on low until soup is thoroughly heated. Spoon soup into bowls and garnish with lime juice, cilantro, cheese and tortillas.

Recipe from Southwest Slow Cooking Cookbook; image from

**Both recipes require lots of chopping, which I despise. My mom bought me this chopper years ago and I use it almost every time I cook. It makes chopping veggies, garlic, etc. SO MUCH EASIER.**


  1. Oh my I am starving now! Totally going to try that chili!

  2. the tortilla soup was delicious!!! thanks for the recipe