Wicked Minis Soups

 

Elevate your soup and stew experiences with these unique and flavorful recipes, each featuring a delightful twist with Wicked Minis. These dishes not only offer a comforting warmth but also an infusion of bold flavors, making each spoonful memorably delicious.

Ryan's Tortilla Soup with Jalapeño Cheddar Minis

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) black beans, rinsed and drained
  • 2 cups shredded chicken
  • 1 cup frozen corn
  • Salt and pepper, to taste
  • 1 cup Jalapeño Cheddar Wicked Minis, crushed
  • 1 avocado, diced
  • 1 lime, cut into wedges

Instructions:

  1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and jalapeño until soft.
  2. Stir in cumin and chili powder, cooking for an additional minute.
  3. Add chicken broth, diced tomatoes, black beans, shredded chicken, and corn. Bring to a simmer and cook for 20 minutes.
  4. Season with salt and pepper. Stir in half of the crushed Jalapeño Cheddar Wicked Minis.
  5. Serve hot, garnished with avocado chunks, remaining Wicked Minis, and a squeeze of lime.

Jason's White Chicken Chili with Chili Cheese Minis

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) Great Northern beans, drained
  • 1 can (14 oz) Mexican-style corn, drained
  • 4 cups chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 2 cups cooked, shredded chicken
  • 1 cup Chili Cheese Wicked Minis, crushed
  • Sour cream and fresh cilantro, for garnish

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until translucent.
  2. Stir in beans, corn, chicken broth, cumin, and oregano. Bring to a simmer.
  3. Add shredded chicken and half of the crushed Chili Cheese Wicked Minis; simmer for 15 minutes.
  4. Serve the chili warm, topped with the remaining Wicked Minis, a dollop of sour cream, and a sprinkle of cilantro.

Brad's Cajun Stew with Cajun Creole Minis

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 lb stew meat, cubed
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth
  • 2 teaspoons Cajun seasoning
  • 1 cup Cajun Creole Wicked Minis, crushed
  • Chopped parsley, for garnish

Instructions:

  1. Heat oil in a large pot over medium-high heat. Brown the stew meat, then set aside.
  2. In the same pot, add onion, bell pepper, celery, and garlic. Cook until vegetables are softened.
  3. Return the meat to the pot along with diced tomatoes, beef broth, and Cajun seasoning. Bring to a boil, then reduce to a simmer.
  4. Cover and simmer for about 1 hour until the meat is tender.
  5. Stir in half of the crushed Cajun Creole Wicked Minis and cook for an additional 10 minutes.
  6. Serve the stew hot, sprinkled with the remaining Wicked Minis and parsley.

These recipes transform traditional dishes into exciting culinary adventures with the addition of Wicked Minis, enhancing both texture and taste to satisfy any appetite. Whether you choose the spicy zest of Ryan's Tortilla Soup, the comforting warmth of Jason's White Chicken Chili, or the hearty richness of Brad's Cajun Stew, each dish promises a satisfying and flavor-packed dining experience.

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