1 lb Smoked Sausage

1 stick Butter

6 cups Frozen Corn

3 cups Chicken Broth

 2 cups heavy cream

2 jars CaJohn Salsa (Mild or Hot)

2 Tbs CaJohns Chipotle Grill Seasoning

2 cups Shredded Mexican Blend Cheese

Salt

Dice the smoked sausage and place in a stock pot. Sauté until edges are crispy. Remove sausage, leaving drippings in  in pot. Add butter, heat until melted. Put corn in the pot and sauté until it becomes a golden color. Place broth and 2 cups of the cooked corn into a food processor or blender and whirl until smooth. Add this mixture back to the pot. Stir in the heavy cream and salsa until well blended. Bring to boil over medium heat stirring constantly.

After you reach a boil, stir in sausage cubes. Cook for a couple of more minutes while stirring. Remove from heat and blend the shredded cheese into the soup. Garnish with chopped cilantro and serve.

3  lbs of Chicken Breast  diced

48 oz can of Chicken Broth

2  16 ounce jars CaJohns Black Bean & Corn Salsa

3  tablespoons CaJohns Southwest blend

Shredded Cheese (to garnish)

Tortilla Strips (to garnish)

Combine the chicken broth and the salsa in a stockpot with 2 tablespoons of the spice blend. Start to heat over medium heat. Next, place the chicken in a skillet over medium heat, season the chicken with 1 tablespoon of the spice blend. Lightly cook the chicken pieces until they turn white all over. Be careful not to over cook as they will finish cooking in the soup. Add the cooked diced chicken to the stockpot, and bring to boil. Return to boil, then turn off heat and serve. Place a bit of shredded cheese and a few tortilla strips on  the soup before serving.

To make Tortilla strips

Take a corn tortilla and cut into small strips. Heat vegetable oil (about 1/2 inch) in a skillet. Drop strips into the oil and fry until crisp. Drain on a paper towel and your ready to make soup!

2  lbs of Beef Stew Meat

48 oz can of Beef Broth

2  16 ounce jars CaBoom! Picante Sauce

3  tablespoons CaJohns Southwest blend

1  lb Frozen Corn

Shredded Cheese (to garnish)

Tortilla Strips (to garnish)

Sour Cream (to garnish)

Combine the Beef broth and the salsa in a stockpot with 2 tablespoons of the spice blend. Start to heat over a medium hot fire. Next, place the stew meat in a skillet over medium heat, season the meat with 1 tablespoon of the spice blend. Lightly cook the  pieces until they are cooked medium. Be careful not to over cook as they will finish cooking in the soup. Add the meat to the stockpot, and bring to boil, add and stir in the frozen corn. Return to boil, then turn off heat and serve. Place a bit of shredded cheese and a few tortilla strips on  the soup before serving.

To make Tortilla strips

Take a corn tortilla and cut into small strips. Heat vegetable oil (about 1/2 inch) in a skillet. Drop strips into the oil and fry until crisp. Drain on a paper towel and your ready to make soup!

1 cup sweet onion (diced fine)

4 cups roasted green chiles (diced large)

1/2 stick butter

1/4 cup flour

4 cloves garlic (minced)

1 quart heavy cream

1/2 cup CaJohns Southwest Seasoning

Melt the butter and add the flour, whisk constantly. When the roux is combined, add the garlic and onion. Stir until onions are clear. Add the seasoning and green chiles. Stir until seasoning is reconstituted. Add the cream and cook until hot. Garnish with a little of the seasoning or cilantro. Can be served chilled as well.

2 16 oz. Jars Macioce’s Italian Salsa (your choice of heat)

2 lbs. Italian sausage (mild or hot)

1 48 oz. Can Chicken or Beef Broth

1 lb. Petite Bow Tie Pasta

2 Tbsp. Valerio Italian Blend

Remove the sausage from the casings and brown. Drain and add to a large soup pot. Add the broth, Valerio and salsa. Start to heat over a medium heat. Prepare the pasta according to the manufacturer’s directions, drain and add to the soup.  Serve with garlic bread.

You can use another type of pasta if you like.

2 16 oz. jars CaJohns Salsa (your choice of heat)

1 48 oz. Can Beef Broth

2 lbs. Ground beef

6 Tbsp. CaBoom! Chili Fixins

1 1/2 cups water

Tortilla Chips

Brown ground beef, drain, return to skillet and add the Chili Fixins and water.  Stir until moisture is cooked away. In a soup pot, add beef broth, salsa and prepared meat. Bring to a simmer for 15 minutes. Serve with crunched tortilla chips and shredded cheese. Top with a dollop of sour cream.

3  lbs of Stew Meat diced

1  48 oz can of Beef or Chicken Broth

3  16 ounce jars CaBoom! Picante Sauce

3  Tablespoons CaJohns Southwest Seasoning blend

2  lb. Frozen Mixed Vegetables

Shredded Cheese (to garnish)

Tortilla Strips (to garnish)

Combine the broth and salsa in a pot with 2 tablespoons of the spice blend. Start to heat over a medium hot fire. Next, place the beef in a skillet over medium heat. Season the meat with 1 tablespoon of the spice blend. Be careful not to over cook as they will finish cooking in the soup. When the meat is lightly browned add the meat to the stockpot, and bring to boil, then stir in the frozen veggies. Return to boil, then turn off heat and serve. Place a bit of shredded cheese and a few tortilla strips on  the soup before serving.

Roux

2 cups  olive oil

5 cups  flour

Heat the olive oil in a high walled pot. Stir in the flour. Cook the flour VERY slowly, stirring constantly. They flour must be browned to a dark brown. This takes at least 30 minutes. Be careful not to burn the roux or you will have to start over.

6 cups  chopped onion

3 cups chopped bell pepper

2 cups  chopped green onions

1/2 cup  minced garlic

2 8 oz. cans tomato sauce

1 cup chopped fresh parsley

4 Tbsp.  Worcestershire sauce

4 Tbsp.  CaJohns Habanero Garlic hot sauce

3 Tbsp.  Fire Salt

6 quarts  water

2 cups  dry white wine

24 crabs

3 lbs.  Shrimp, peeled & deveined

Filé powder

Cooked rice

Add the chopped onion and bell pepper to the roux stirring constantly until the onions are clear. Add tomato sauce and green onions and cook stirring until the roux is back to it’s original color. Add garlic, parsley, water, Worcestershire sauce, Fire Salt, hot sauce and wine. Cook for 45 minutes.

Clean the crabs by placing them in boiling water. Use only the bodies broken in half and the large claws. Drop the crabs and shrimp into the gumbo and let cook for at least two hours.

Serve over cooked rice sprinkled with filé

2 lbs of Beef Stew Meat diced

2  16 ounce jars CaJohns Black Bean & Corn Salsa

6 Tablespoons CaBoom! Chili Fixins

3  Cups of Water

2 lb. Package Frozen Diced Hash Browns

Shredded Cheese (to garnish)

Sour Cream (to garnish)

Tortilla Chips (optional)

In a large, deep skillet fry the stew meat until it is all brown on the outside . Add the 6 Tablespoons of Chili Fixins’ and the water. Stir and let come to boil. Next add the 2 jars of Salsa and mix thoroughly. (if you want a little thicker gravy, stir in a little more Chili Fixins’) When it comes back to a boil, add the frozen hash browns, bring back to a simmering boil. Place in bowls and garnish with the shredded cheese and sour cream. Serve with Tortilla Strips.

4 large russet potatoes, diced

1 large onion, diced

1 quart milk

1/4 cup CaJohns Chiptole Hot Sauce

Fire Salt to taste

Cover potatoes, onions & Fire Salt with water. Boil until tender, drain, add milk and hot sauce bring to a simmer for 20 minutes. Place a pat of butter in each bowl and add soup