CABOOM! BEAN SOUP WITH TAMALE DUMPLINGS

1 lb.  ground beef

1/2 cup  chopped onion

3 Tbsp.  CaBoom! Chili Fixins’

1/3 cup  water

1 1/2 cups  yellow cornmeal

3/4 cup  all purpose flour

2 tsp.  baking powder

1 tsp.  salt

1 tsp.  sugar

1 cup  water

6  slices bacon, diced

1  medium onion, diced

2  cloves garlic, minced

4  cups beef broth

2  15 15 oz. cans pinto beans

 

Tamale Dumplings: Brown ground beef with 1/2 cup chopped onion, drain. Stir in 2 Tbsp. Chili Fixins and 1/3 cup water. Set aside to cool.

Combine cornmeal, flour, baking powder, salt and sugar in a mixing bowl. Add 1 cup water, blend until fully mixed. Divide cornmeal mixture into 16 portions. Lightly flour hands, shape each portion around a teaspoon of meat to form a ball. Save any remaining meat.

In a deep saucepan, cook bacon onion and garlic until onion is tender. Stir in the remaining Tbsp. Chili Fixins’ and 4 cups beef broth. Stir in the beans and remaining beef mixture. Bring to boil, reduce to simmer, add Tamale Dumplings, cover tightly, Simmer 20 minutes.  Serves 6

CAJOHNS SMOKY SOPA BORRACHA (DRUNKEN SOUP)

1 lb.  sirloin steak or chicken breast

3 oz.  Hot Spots Smoky Hot Sauce

1 Tbsp.  Fire Salt

1  large onion sliced thin

2 Tbsp.  vegetable oil

2 or 3  large sliced tomatoes

1  large green pepper sliced thin

 

Trim fat from steak or chicken and boil with Fire Salt until tender.  Let cool & then shred.  Heat oil and sauté onion peppers & tomatoes until onions are clear.  Add the shredded meat & hot sauce and simmer for 20 minutes.  This dish is usually served with white rice, or is great on boiled, sliced or baked potatoes.  Serves 4

SLOW COOKER BEEF & BEAN SOUP

1 1/2 lb.  boneless top loin pork chops, diced

2 Tbsp.  olive oil

1  medium onion, diced

2 cups  chicken broth

1  16 oz. jar CaJohns Picante Sauce

1  15 oz. can pinto beans, drained

2 tsp.  CaBoom! Chili Fixins’

 

In a deep saucepan, heat olive oil. Brown diced pork with onion, stir in remaining ingredients, bring to a boil. Lower heat, cover and simmer for 10 minutes.  Serves 4

MACIOCESTRONE

2 16 oz. Jars Macioce’s Italian Salsa (your choice of heat)

2 lbs. Italian sausage (mild or hot)

1 48 oz. Can Chicken or Beef Broth

1 lb. Petite Bow Tie Pasta

2 Tbsp. Valerio Italian Blend

Remove the sausage from the casings and brown. Drain and add to a large soup pot. Add the broth, Valerio and salsa. Start to heat over a medium heat. Prepare the pasta according to the manufacturer’s directions, drain and add to the soup.  Serve with garlic bread.

You can use another type of pasta if you like.

CAJOHNS CORN CHOWDER

1 lb Smoked Sausage

1 stick Butter

6 cups Frozen Corn

3 cups Chicken Broth

2 cups heavy cream

2 jars CaJohn Salsa (Mild or Hot)

2 Tbs CaJohns Chipotle Grill Seasoning

2 cups Shredded Mexican Blend Cheese

Salt

Dice the smoked sausage and place in a stock pot. Sauté until edges are crispy. Remove sausage, leaving drippings in  in pot. Add butter, heat until melted. Put corn in the pot and sauté until it becomes a golden color. Place broth and 2 cups of the cooked corn into a food processor or blender and whirl until smooth. Add this mixture back to the pot. Stir in the heavy cream and salsa until well blended. Bring to boil over medium heat stirring constantly.

After you reach a boil, stir in sausage cubes. Cook for a couple of more minutes while stirring. Remove from heat and blend the shredded cheese into the soup. Garnish with chopped cilantro and serve.

CHIPOTLE POTATO SOUP

4 large russet potatoes, diced

1 large onion, diced

1 quart milk

1/4 cup CaJohns Chiptole Hot Sauce

Fire Salt to taste

 

Cover potatoes, onions & Fire Salt with water. Boil until tender, drain, add milk and hot sauce bring to a simmer for 20 minutes. Place a pat of butter in each bowl and add soup.

SANDIA BISQUE

1 cup sweet onion (diced fine)

4 cups roasted green chiles (diced large)

1/2 stick butter

1/4 cup flour

4 cloves garlic (minced)

1 quart heavy cream

1/2 cup CaJohns Southwest Seasoning

Melt the butter and add the flour, whisk constantly. When the roux is combined, add the garlic and onion. Stir until onions are clear. Add the seasoning and green chiles. Stir until seasoning is reconstituted. Add the cream and cook until hot. Garnish with a little of the seasoning or cilantro. Can be served chilled as well.

PORK AND PASTA SOUP

1 1/2 lb. top loin pork chops, diced

2 Tbsp. olive oil

1 medium onion, diced

2 cups chicken broth

1 16 oz. jar CaJohns Picante Sauce

1/2 lb. cooked macaroni

1 15 oz. can Great Northern beans

In a deep saucepan, heat olive oil. Brown diced pork with onion, stir in remaining ingredients, except macaroni, bring to a boil. Lower heat, add macaroni, cover and simmer for 15 minutes.

Top servings with shredded Monterey Jack or Parmesan cheese. Serves 4

CHICKEN SOUP WITH TORTILLA BALLS

10 corn tortillas

1/4 cup milk

1 small onion, chopped

1 clove garlic, coarsely chopped

1 egg

1/2 tsp. Fire Salt

1/8 tsp. Fire Dust

1 4 ounce can chopped green chiles

1/4 cup shredded Monterey Jack cheese

olive oil

2 cups shredded boiled chicken breast

3 cups chicken broth

1/2 cup light cream

2 Tbsp. Oaxacan hot sauce

Cilantro, Chopped

 

Tear tortillas and place in food processor with milk. Let stand for 5 minutes. Add onion, garlic, egg, Fiery Salt and Fire Dust. Blend until smooth. Tun into mixing bowl, fold in chiles and cheese. Shape mixture into 3/4 inch balls. Heat 1/2 inch of cooking oil in a skillet. Fry tortilla balls in oil for 1 1/2 minutes or ’til lightly browned, Drain and keep warm.

In deep saucepan, combine broth, cream, hot sauce and chicken. Heat thoroughly, add tortilla balls and sprinkle with chopped cilantro. Serve immediately. Serves 6

CHICKEN TORTILLA SOUP

3 lbs of Chicken Breast diced

48 oz can of Chicken Broth

2 16 ounce jars CaJohns Black Bean & Corn Salsa

3 tablespoons CaJohns Southwest blend

Shredded Cheese (to garnish)

Tortilla Strips (to garnish)

Combine the chicken broth and the salsa in a stockpot with 2 tablespoons of the spice blend. Start to heat over medium heat. Next, place the chicken in a skillet over medium heat, season the chicken with 1 tablespoon of the spice blend. Lightly cook the chicken pieces until they turn white all over. Be careful not to over cook as they will finish cooking in the soup. Add the cooked diced chicken to the stockpot, and bring to boil. Return to boil, then turn off heat and serve. Place a bit of shredded cheese and a few tortilla strips on the soup before serving.

To make Tortilla strips

Take a corn tortilla and cut into small strips. Heat vegetable oil (about 1/2 inch) in a skillet. Drop strips into the oil and fry until crisp. Drain on a paper towel and your ready to make soup!