Sunday Soup #17: Easy Homemade Wonton Soup

This recipe came from: http://www.jessicagavin.com/wonton-soup-recipe-thats-easy-to-make/

It was super hot on Sunday in Gilroy, CA... A nice brisk 102 degrees! But, it was a dry heat, right? LOL So, what did I do to beat the heat? Make soup, of course!

*Pic 1 - Picture from http://www.jessicagavin.com/wonton-soup-recipe-thats-easy-to-make/

My Variations from Recipe as Written: I went a little bonkers with variations in this recipe, but it primarily had to do with what was available at the store. Okay, so that was a lie... I just like changing stuff because I think it sounds better! :-)

The biggest departure is that the recipe's author spends a good bit of the page telling/showing you how to make shrimp and pork wontons on your own, and I am sure they are delicious, but I did not have that kind of time... I used two 12oz bags of the Trader Joe's Chicken & Cilantro Frozen Wontons (http://www.traderjoes.com/fearless-flyer/article/681); they were very tasty and made this soup SO much simpler and faster to make. Then (because I can't seem to leave well enough alone), I used 8 cups of chicken broth instead of 7; 10oz of brown mushrooms instead of 4; a cup of shredded carrots instead of thin slices; and 5 bok choy leaves instead of 3.

General Thoughts: For the amount of time this soup took to make (HINT: hardly any!), it was remarkably good! It was hearty and the textures in each bite was A-mazing!! I added the frozen wontons right at the end and cooked an additional 2 minutes (per the instructions on the bag), and it worked out very well.

*Pics 2 & 3 - Pictures from when I made it

The soup was visually pleasing, the bok choy gave it a bit of earthy flavor, the mushrooms and carrots were perfectly tender, the shrimp was delicate and not overdone (i.e., not rubbery), and the Asian flavor (helped with a little soy sauce in my bowl) popped in every bite.  You would need to like Asian food to enjoy this one, which I (of course) do, and it would really hit the spot if you were craving a quick and delicious hit of Asian flavor that could be made simply and quickly as a main dish.  It would also be a great choice as a (heavy) soup course for an Asian- or international-themed meal.

Polling the Fam: I think this is one of the best all-round soups I've made since I started my 52-week soup challenge, and I would definitely make it again.  Hunter, who was the only other Souper Trooper to partake this week, likes Asian food, but does not really do shellfish (like shrimp) or mushrooms; however, he really liked this soup! He enjoyed it and would definitely look forward to eating it again, shrimp, mushrooms, and all!.

Verdict: Loved it! (5 star)

Sunday Soup #16: Crockpot Green Chile Chicken Enchilada Soup

This recipe came from: http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

*Pic 1 - Picture from http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

My Variations from Recipe as Written: It called for chicken breasts or thighs; I used breasts. The recipe called for 8oz of green chiles, but (because of the sizes of cans) I ended up adding almost 14oz. It said the diced tomatoes were optional, but I used diced tomatoes with zesty jalapeños. And, I used smoked paprika instead of "normal" paprika (because it is what I had on hand).

General Thoughts: I have to admit, almost up until the end, I didn't think I would like this one... It looked and smelled like a million other generic "chicken tortilla"-type soups I've had, which I am none too crazy about (but some people seem to really like). Ho hum... But... Once I added the cream cheese and let it melt, this soup came alive! It became smooth and creamy, softening the harsh (often sour) nature of the tomato/veggie-based brothy Mexican soups... The softening effect was further increased with the addition of some shredded cheese and sour cream (full disclosure, I cheated and used greek yogurt instead) in my bowl.

*Pic 2 - Picture from when I made it

This soup had a lot of flavor, but it was not very spicy, so if that is normally a concern for you, no worries on that account with this one. Because I am a fire-breather, if left to my own devices, I would definitely kick it up a notch by substituting at least one of the cans of mild green with a can of the hot variety (like some hot jalapeños, or maybe even some fresh hot Hatches). Also, some crumbled tortilla chips sprinkled over the top, or even some pork rinds, would have provided some nice texture, but that is a minor quibble.

The soup had good color and really looked appetizing, which was nice because it smelled and tasted great! The prep was fairly simple, and I do love crockpot soups that can provide a yummy conclusion to a busy day with little effort.

Polling the Fam: I really liked it and would definitely make it again. It is no pozole (my favorite soup), but it provided solid Latin flavor in a filling (and surprisingly healthy) package. Becky said she really liked it as well, although did not comment on it much more than that.  Hunter said that he rather enjoyed it and would definitely look forward to eating it again.

Verdict: Liked it. (4 stars)