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Welcome to Luggage & Ladle For years, this blog was simply a place to collect and share favorite recipes. What started as a personal recipe archive gradually became something more. As my husband Blake and I traveled, I realized many of our adventures had one thing in common: food. We plan our travels around where to eat. Long before we book a hotel or decide which attractions to visit, we're researching local specialties, hidden gems, neighborhood restaurants, bakeries, markets, and can't-miss meals. Some of our favorite travel memories aren't landmarks or attractions. They're meals shared around a table. Many of the recipes you'll find here have a story behind them. Some are family favorites. Others were inspired by memorable meals we discovered while traveling and couldn't wait to recreate at home. That's how Luggage & Ladle was born. Luggage & Ladle is where food and travel come together. Here you'll find favorite recipes, restaurant disco...
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Chili Enchilada Soup

Living in southern Texas gives you the opportunity to eat  a whole bunch of Mexican food.  It is absolutely one of my favorites.  Something about the spices... cumin, especially just screams "comfort food" to me.  I am not a fan of some traditional Mexican fare such as enchiladas, but this soup is just a big bowl of comfort.  It completely hit the spot this weekend when Texas had to prove that winter does exist.  I would prefer to fast forward to summer, but I will still eat this soup.  Even in 100 degrees! 

 Chili Enchilada Soup
  • 1 tablespoon EVOO
  • 1 pound ground meat (I use venison, but turkey or beef would work)
  • 1/2 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 teaspoon each:  cumin, chili powder, smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 gloves of garlic, minced
  • 3 tablespoons flour
  • 1 can of black beans, drained and rinsed
  • 1 can of pinto beans, drained and rinsed
  • 1 cup medium salsa
  • 1 can whole kernel corn, drained and rinsed
  • 1 can mild red enchilada sauce (or hot if you like a hotter soup)
  • 1 cup turkey or chicken stock
  • 1 cup water
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese, cubed
  • 1 cup grated sharp cheddar cheese
  • 1 cup grated jalapeno or pepper jack cheese
  • 1 cup milk (or more)
  • tortilla chips, sour cream, diced avocado for toppings
Heat EVOO in soup pot over medium heat.  Brown meat with onion until meat is browned, add garlic and red bell pepper.  Add seasonings and stir to combine well.  Add flour and cook until flour is combined.  Add beans, salsa, enchilada sauce and stock.  Combine cornstarch with water until dissolved and add to pot.  Bring to a boil, the simmer gently for about 15 minutes.  Turn down heat and add in cream cheese.  Stir to melt.  Then add cheddar and jack cheese and stir to melt.  Add milk to get desired consistency of soup.  Less for thicker, chili consistency, or more if thinner soup is desired.  Adjust seasonings to taste.  Serve with chips, sour cream and avocado or even more cheese.  

I am hungry just thinking about it!!

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