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Soups

CAJOHNS CORN CHOWDER

CHICKEN TORTILLA SOUP

BEEF TORTILLA SOUP

SANDIA BISQUE

MACIOCESTRONE

CABOOM! TACO SOUP

SOUTHWESTERN VEGETABLE SOUP

CAJOHNS SEAFOOD GUMBO

COWBOY STEW

CHIPOTLE POTATO SOUP

CHICKEN SOUP WITH TORTILLA BALLS

PORK AND PASTA SOUP

SOUTHWEST PORK AND BEAN SOUP

SLOW COOKER BEEF & BEAN SOUP

CAJOHNS SMOKY SOPA BORRACHA (DRUNKEN SOUP)

CABOOM! RIB SOUP

BEEF TORTILLA SOUP

CABOOM! BEAN SOUP WITH TAMALE DUMPLINGS

CAJOHNS CORN CHOWDER WITH SMOKED SAUSAGE


 

CAJOHNS CORN CHOWDER

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.

 


CHICKEN TORTILLA SOUP

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!

 


BEEF TORTILLA 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!

 


SANDIA BISQUE

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.

 


MACIOCESTRONE

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.

 


CABOOM! TACO SOUP

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.

 


SOUTHWESTERN VEGETABLE SOUP

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.

 

CAJOHNS SEAFOOD GUMBO

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

 


COWBOY STEW

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.

 


CHIPOTLE POTATO SOUP

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

 


CHICKEN SOUP WITH TORTILLA BALLS

10 corn tortillas

1/4 cup milk

1 small onion, chopped

1 clove garlic, coarsely chopped

1 egg

1/2 tsp. Fire Salt

1/8 tsp. Fire Dust

1 4 ounce can chopped green chiles

1/4 cup shredded Monterey Jack cheese

olive oil

2 cups shredded boiled chicken breast

3 cups chicken broth

1/2 cup light cream

2 Tbsp. Oaxacan hot sauce

Cilantro, Chopped

 

Tear tortillas and place in food processor with milk. Let stand for 5 minutes. Add onion, garlic, egg, Fiery Salt and Fire Dust. Blend until smooth. Tun into mixing bowl, fold in chiles and cheese. Shape mixture into 3/4 inch balls. Heat 1/2 inch of cooking oil in a skillet. Fry tortilla balls in oil for 1 1/2 minutes or ’til lightly browned, Drain and keep warm.

 

In deep saucepan, combine broth, cream, hot sauce and chicken. Heat thoroughly, add tortilla balls and sprinkle with chopped cilantro. Serve immediately. Serves 6

 


PORK AND PASTA SOUP

1 1/2 lb. top loin pork chops, diced

2 Tbsp. olive oil

1 medium onion, diced

2 cups chicken broth

1 16 oz. jar CaJohns Picante Sauce

1/2 lb. cooked macaroni

1 15 oz. can Great Northern beans

 

In a deep saucepan, heat olive oil. Brown diced pork with onion, stir in remaining ingredients, except macaroni, bring to a boil. Lower heat, add macaroni, cover and simmer for 15 minutes.

Top servings with shredded Monterey Jack or Parmesan cheese. Serves 4

 

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SOUTHWEST PORK AND BEAN SOUP

1 1/2 lb. boneless top loin pork chops, diced

2 Tbsp. olive oil

1 medium onion, diced

2 cups chicken broth

1 16 oz. jar CaJohns Picante Sauce

1 15 oz. can pinto beans, drained

2 tsp. CaBoom! Chili Fixins’

 

In a deep saucepan, heat olive oil. Brown diced pork with onion, stir in remaining ingredients, bring to a boil. Lower heat, cover and simmer for 10 minutes. Serves 4

 


SLOW COOKER BEEF & BEAN SOUP

2-3 lbs. stew-cut beef

1 15 1/2 oz. can kidney beans, drained

1 15 1/2 oz. can Great Northern beans, drained

2 16 oz. jars CaJohns Picante Sauce

1 tsp. Fiery Salt

1/2 tsp. Fire Dust

 

In slow cooker, combine all ingredients, mix thoroughly. Cover and cook on low 8-9 hours. Serves 8

 

CaJohn’s Tip: Leftover soup can be made into chili. Just add 3 Tbsp. CaBoom! Chili Fixins’ Top chili with a dollop of sour cream and chopped green onions.

 


CAJOHNS SMOKY SOPA BORRACHA (DRUNKEN SOUP)

1 lb. sirloin steak or chicken breast

3 oz. Hot Spots Smoky Hot Sauce

1 Tbsp. Fire Salt

1 large onion – sliced thin

2 Tbsp. vegetable oil

2 or 3 large sliced tomatoes

1 large green pepper – sliced thin

 

Trim fat from steak or chicken and boil with Fire Salt until tender. Let cool & then shred. Heat oil and sauté onion peppers & tomatoes until onions are clear. Add the shredded meat & hot sauce and simmer for 20 minutes. This dish is usually served with white rice, or is great on boiled, sliced or baked potatoes. Serves 4

 


CABOOM! RIB SOUP

2 lbs. baby back ribs

1/2 cup CaBoom! Chili Fixins’

8 cups beef broth

3 carrots sliced

2 medium turnips, peeled and quartered

1 large red onion chopped

1 1/2 tsp. Fiery Salt

1 small head cabbage, shredded

 

Cut ribs into singles, rub with CaBoom! Chili Fixins’. Save any remaining Fixins’. Place ribs in a shallow baking pan. Bake in a 450 degree oven for 25 minutes or ’til well browned. Place cooked ribs into a deep saucepan. Pour broth over the ribs, add carrots, turnips, onion, remaining Chili Fixins’ and Fiery Salt. Bring to boil, reduce heat and simmer for 2 hours or until meat is very tender. Skim off fat and stir cabbage into soup. Cook for 5 minutes, serve. Serves 6

 


BEEF TORTILLA SOUP

2 lbs of Beef Stew Meat

48 oz can of Beef Broth

2 16 ounce jars CaJohns Black Bean & Corn Salsa

3 tablespoons CaJohns Southwest blend

Shredded Cheese (to garnish)

Tortilla Strips (to garnish)

Sour Cream (to garnish)

 

Combine the Beef broth and the salsa in a stock-pot 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 stock-pot, 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!

 

Note: This soup can be made with chicken and chicken broth as well! Any of the CaBoom! Picante sauce or salsas may be substituted for the Black Bean & Corn. Add 1 pound of frozen corn if you change salsas. If you want to spice up the soup, use a hotter salsa!

 


CABOOM! BEAN SOUP WITH TAMALE DUMPLINGS

1 lb. ground beef

1/2 cup chopped onion

3 Tbsp. CaBoom! Chili Fixins’

1/3 cup water

1 1/2 cups yellow cornmeal

3/4 cup all purpose flour

2 tsp. baking powder

1 tsp. salt

1 tsp. sugar

1 cup water

6 slices bacon, diced

1 medium onion, diced

2 cloves garlic, minced

4 cups beef broth

2 15 15 oz. cans pinto beans

 

Tamale Dumplings: Brown ground beef with 1/2 cup chopped onion, drain. Stir in 2 Tbsp. Chili Fixins’ and 1/3 cup water. Set aside to cool.

 

Combine cornmeal, flour, baking powder, salt and sugar in a mixing bowl. Add 1 cup water, blend until fully mixed. Divide cornmeal mixture into 16 portions. Lightly flour hands, shape each portion around a teaspoon of meat to form a ball. Save any remaining meat.

 

In a deep saucepan, cook bacon onion and garlic until onion is tender. Stir in the remaining Tbsp. Chili Fixins’ and 4 cups beef broth. Stir in the beans and remaining beef mixture. Bring to boil, reduce to simmer, add Tamale Dumplings, cover tightly, Simmer 20 minutes. Serves 6

 


CAJOHNS CORN CHOWDER WITH SMOKED SAUSAGE

1 lb Smoked Sausage

1 stick Butter

6 cups Frozen Corn

3 cups Chicken Broth

2 cups heavy cream

2 jars CaJohns 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