Soup Recipes | Cooking with Chef Mead

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Soup Recipes | Cooking with Chef Mead

Chicken Tortilla Soup


8 (6 inch) Corn tortillas, cut into strips
8 Cups chicken stock
2 Chicken breasts
1 Large sweet onion, diced
4 Garlic cloves, peeled and minced
2 Sprigs fresh oregano
2 Medium tomatoes, cored and diced
1 Chipotle Chile, minced and 2 tablespoons of the adobo sauce that it is packed in
1 Tbsp. Vegetable oil
1 Tsp. Chili powder
1 Tsp. Smoked paprika
3 Bay leaves
Salt and Pepper


Lime, cheddar cheese, avocado, cilantro leaves


  1. Coat the tortilla strips with some oil, salt and pepper. Bake in a 375-degree oven for 10 – 12 minutes until crunchy. Cool; set aside.
  2. In a stock pot, on medium heat, add oil until it begins to lightly smoke; add onions, garlic, smoked paprika and chili powder. Cook until onions turn translucent and very fragrant.
  3. Add tomatoes, chipotle chili and adobo to pot and cook for another 2 – 3 minutes.
  4. Add chicken stock, oregano and bay leaves. Bring to a rolling boil.
  5. Drop the soup down to a low simmer and add chicken breast.
  6. Cook chicken breast for 10 – 14 minutes, depending on size, and remove from the soup. Allow to cool and shred chicken.
  7. Keep soup on a simmer for about 30 minutes to allow all the flavors to meld. Add salt and pepper to taste.
  8. Remove oregano and bay leaves before serving.
  9. To construct the soup, add shredded chicken on bottom of the bowl / add hot soup and garnish with tortilla strips and everything else to your liking.

Roast Butternut Squash Soup


1 butternut squash
1 onion – julienned
2 tsp. chopped garlic
1 cup white wine
2 qts. vegetable stock
Olive oil
3 bay leaves
salt & pepper to taste
touch of white pepper


Split butternut squash, scrape out seeds, wrap with aluminum foil and place in a pre heated 350 degree oven on a pan for 30-45 minutes. You want the squash to be soft to the touch.

Unwrap the squash and scrape meat into a bowl.

Heat soup pot over medium heat and add olive oil and then the onion until onion caramelizes lightly. Add garlic and continue cooking until everything turns golden brown. Add squash and heat through while stirring. Season with some salt and fresh ground pepper, add bay leaves and white wine and stir. Reduce wine by half and add stock. Bring to a simmer and cook for about two hours. Remove from heat, puree and place back in pot and bring back to a low simmer. Season with salt and white pepper – you can also add curry powder, allspice, cinnamon and cloves as well as a little heavy cream depending on your taste – cream will make mouth feel silkier and richer tasting.

Serve with a garnish of créme fraiche and chopped chives.



  1. Grandma Billie October 31, 2017 at 2:03 pm - Reply

    Recipes don’t really say but the Chicken Tortilla Soup and Roast Butternut Squash Soup recipes … do they typically serve 2 ??
    Looks great!!

  2. Linda MacBeth October 31, 2017 at 4:15 pm - Reply

    Thank You for sharing recipes! Love it!

  3. Linda MacBeth October 31, 2017 at 4:16 pm - Reply

    So enjoy new recipes that are tried and true. Thanks for sharing these!

  4. madonna Molinari October 31, 2017 at 4:31 pm - Reply

    Can you make the butternut squash soup in a crock pot?
    Thank you for your response!
    Madonna Molinari

  5. Carla October 31, 2017 at 7:56 pm - Reply

    Thank you for the wonderful Butternut Squash Soup.
    I was wondering what the yield is for the soup?

  6. Louise November 3, 2017 at 10:30 pm - Reply

    Delicious, will you share the recipe for you Wild Rice and Chicken Soup? We love it!!!

    • Jill Devlin December 26, 2017 at 10:35 pm - Reply

      Husband and I are both feeling under the weather and would love some of your wild rice and chicken soup. We can’t get all the way down to your restaurant but would love to give it a try at home. It won’t taste the same I’m sure but if you’d be willing to share with really appreciate it! It would hit the spot! Love that you do this!

  7. Jill December 28, 2017 at 2:49 am - Reply

    Whole family was under the weather. All I wanted was your chicken and wild rice soup. Made some but it wasn’t even close. Hoping you will consider sharing. It won’t stop me from coming to my favorite restaurant!

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