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  • Writer's pictureAverys Appetite


Updated: Sep 22, 2019

If you have been following my Instagram page, you know that this is a segment that I am extremely excited about because I love soup more than just about anything on the planet!

Below I have listed my first three recipes for Souptember! I will continuously be posting more through out next week so keep an eye on this page! I will refrain from blabbing any more about how much I love soup and I will just get to the recipes now! because I know that is what we all really want here!


It should illegal to have a soup that is this yummy and so easy!!


1.5 pounds ground turkey.

1 medium yellow onion.

1 packet of taco seasoning (my favorite-->)

1 packet of dry ranch mix (my personal favorite --->)

1 bag frozen corn ( I prefer the roasted frozen from Trader Joe's. But any will work)

1 15 oz can of kidney beans

1 15 oz can of tomato sauce

1 15 oz can tomatoes with green chilies

1-3 cups water or low sodium chicken broth

Optional : a little Tapatio hot sauce or adobe chile sauce.


Kiss your old chicken and rice soup to the curb. Theres a new soup in town! And your new soup is fresh and spicy!

Adobe Spanish Chicken and Rice soup!
Spanish Chicken and Rice soup



-16-18 cups water

-2 whole cooked chickens, pull apart meat.

-Knorr chicken flavor bouillon- about 3 table spoons. It is hard to find so I linked it here

-8-10 whole pepper corns


-2 cups Royal Basmati Rice

-4-5 tablespoons olive oil

-1 finely chopped medium onion

-5 table spoons olive oil

-1 15 oz can tomato sauce

-1 15 oz can diced tomatoes (drained)

-1 tablespoon and 1/2 teaspoon cumin

-4-5 teaspoons knorr chicken flavor bouillon

-pepper to taste

-3 cups water


- 1 7oz can Embasa chipotle peppers in adobe sauce (use only the sauce in the can not the peppers and it must be this exact sauce. Has to be the exact chipotle one. Can not be the jalepeno one)

- chopped onion

-chopped cilantro

-sliced avocado


In a large soup pot, add 16-18 cups of water, pulled apart chicken meat, 3 Tbs Knorr chicken bouillon (enough to make water taste salty), and 8-10 whole pepper corns. Simmer for about one and half hours. Broth should have a strong broth flavor, add more bouillon if it is bland on its own.

Meanwhile, make Spanish rice. In a large pan put about 5 tablespoons of olive oil, 1 whole finely chopped onion and 2 cups of rice. Brown until fragrant and rice has slightly changed colors. In a separate bowl mix the following: tomato sauce, diced tomatoes, cumin, 4-5 teaspoons of chicken bouillon and pepper to taste. When rice has shifted colors add the mix from the separate bowl to the rice and add 3 cups of water. Mix well, cover and let the rice cook until it is done and soft. (about 20 minutes)

To serve: In a bowl place the following in order: rice at the bottom, generous helping of broth spooned over the rice, top with chopped onion, cilantro and freshly sliced avocado. To make it spicy add the sauce from the can of adobe chipotle peppers. Be careful with the sauce if you don't like spice! A little bit of it goes a long way!

Soup # 3! Original GUMBO!

Original Cajun/Creole Gumbo

So, I call this Mr King's Gumbo because an old man that I worked with in Baton Rouge, Louisianan taught me how to make REAL GUMBO. And His name was Mr. King. I learned a lot from Mr. King but this by far was my best lesson! A lot of Creole/Cajun food is made right with lots of love and practice. So, I am going to do my best to explain how to make perfect Gumbo and I am going to do my best to give exact measurements. That being said it just takes practice, taste and smell. You will need to try to make this a few times, adjust and taste it through out the simmering process! ALSO, the SEASONINGS are very important. I have tried this with different Cajun seasonings and different gumbo files! MARK MY WORDS, if you decide to go with a different brand than what I have listed your gumbo will not taste as good as mine! Just warning you!


- 1 pound smoked andouille sausage

- 1 pound shredded rotisserie chicken (Keep the dark meat, fat and skin. thats the best part!)

- 1 finely chopped yellow onion

- 1 finely chopped green bell pepper

- 1 finely chopped celery stalks

-1/4th cup all purpose flour

-1/4th cup vegetable oil

- 2 table spoons butter

- 8 and a half cups low sodium chicken stock

-1 tablespoon parsley chopped

-1 tablespoon dried green onion

-1 tablespoon minced garlic

-1 tablespoon onion powder

-1 tablespoon garlic powder

-1 8oz can of chopped tomatoes

-1 tablespoon Tony Chachere's Seasoning (I like mine spicy you can do less if you prefer)

- 2 teaspoons Zatarain's Gumbo File seasoning (ground)

- White Rice for how ever many people will be eating.


First you will want to cook all of your sausage and shred your chicken. When shredding do not leave out the dark meat and fat. That is the best part and must be included. When sausage is finished set the both of those aside, in separate bowls, and start to chop your holy trinity of Creole veggies: bell pepper, onion and celery. Make sure that they are all sliced to be around the same size so that they cook evenly. Once they are all chopped set aside for later.

In a large stock pot, soup pot, or dutch oven add the oil and butter. once it is hot add our flour to create a roux. If you have never made a roux this can be a little intimidating. But I promise you it completely changes a meal and is 100% necessary.

You're going to continually stir the flour, oil and butter together until it evenly combines. It will start to smell like it is burning and it will change color. Do not panic! it is not burning. Just keep slowly stirring it occasionally and let it get nice and dark like chocolate.

When it is nice and dark you can turn off the heat and add your chopped veggies, and dried green onion. Sauté veggies until they are tender. Add parsley when veggies are tender.

When veggies are tender, turn the heat back on medium heat and add the canned tomatoes, garlic, and sausage. Then slowly stir in the chicken stock and bring to a boil.

Once the chicken stock is at a boil throw in the shredded chicken. Lower to simmer and cover. Continue simmering for one hour.

After one hour, uncover and add the onion powder, garlic powder and Tony's seasoning. Allow to simmer for about 20-30 more minutes.

Turn off heat add the Zatarin's Gumbo file.

Serve over white rice and Enjoy!

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