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Rachael Ray Recipes

Mean Green Tortilla Soup
|Rachael Ray
Ingredients 2 cups regular or low sodium chicken stock 2 cups water 3 ears of corn, kernels removed (reserve shaved corn cobs) 1 package corn tortillas, cut into strips 4 tablespoons extra virgin olive oil (EVOO), divided 1 package chicken thighs or breasts (3 pieces) 1 onion, chopped 2 cloves garlic, grated 2 teaspoon cumin 1 jalapeño pepper, seeded and chopped 10-12 tomatillos, husks removed 2 cups cilantro, chopped Zest and juice of 2 limes 2 cups Monterey Jack cheese, shredded 3 avocados, chopped (optional) Preparation Pre-heat the oven to... Read more...
Sausage and Shrimp One-Pot
|Rachael Ray
Enjoy this hearty stoup on a cool evening! Read more...
Peperonata Stoup
|Rachael Ray
This hearty stoup can be made vegetarian by using vegetable stock. Read more...
Roasted Red Pepper Soup with Mini Ratatouille
|Rachael Ray
Ingredients 4 red bell peppers 4 vine-ripened tomatoes 3 cloves garlic, cracked and peeled 5 tablespoons extra virgin olive oil (EVOO), divided Salt and ground black pepper 1 small eggplant, cut into small dice 2 small zucchini, cut into small dice 1 small onion, cut into small dice 4-5 sprigs thyme, leaves removed and chopped 2-4 cups chicken or vegetable stock, depending on how thick you like your soup 1 small log goat cheese (about 4 ounces), crumbled, for garnish Preparation Pre-heat the broiler.Arrange the peppers, tomatoes and whole garlic... Read more...
French Onion Soup with Italian Attitude
|Rachael Ray
Even if you're making this for two, make the whole batch – you can make a great sauce for chicken with the leftovers. Add a touch of cream and a little bit of Dijion mustard to the heated leftover soup and simmer for a couple of minutes. Pour it over sautéed chicken breasts or even rotisserie chicken you can pick up at the store. Yum-o! Read more...
Turkey and Stuffin' Soup
|Rachael Ray
Serve with Vegetable Chunk Salad and Cranberry Sauce over Pound Cake a la Mode. Read more...
Chicken Mug Pie
|Rachael Ray
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies! Read more...
Chicken Provencal
|Rachael Ray
A stoup is thicker than soup but thinner than stew and best of all, a one-pot meal! Read more...
Chicken, Chorizo and Tortilla Stoup
Chicken, Chorizo and Tortilla Stoup Recipe
|Rachael Ray
If you’ve ever found yourself debating between soup and stew, welcome to “stoup.” This hearty, spicy, cheesy bowl is what happens when chicken, chorizo, and tortilla chips throw a party... Read more...
Grilled Shrimp and Chorizo Skewers with Piquillo Gazpacho
|Rachael Ray
Serve with Charred Spanish Ham and Cheese Melts and "Hot" Olives with Herbs and Spices and Savory Spritzer Cocktails. Read more...
Roasted Poblano Steak Chili
|Rachael Ray
Ingredients 4 poblano peppers 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling Salt and freshly ground black pepper 2 1/2 pounds sirloin shell steak, trimmed, thinly cut and chopped into bite-size pieces 1 large red onion, chopped 4-5 cloves garlic, chopped 2 tablespoons (about a palmful) chili powder 1 tablespoon (about a palmful) cumin 1 tablespoon (about a palmful) ground coriander 1 teaspoon smoked sweet paprika 1 bottle Negro Modelo beer 1 28-ounce can fire-roasted tomatoes Zest and juice of 1 lime 1/2 pound manchego cheese 3 scallions,... Read more...
Rioja Stoup
|Rachael Ray
Rachael takes her favorite ingredients from Spanish food and puts them all into one pot! Serve with Chapata bread. Read more...