Chicken Tortilla Soup

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Original recipe makes 4 servingsChange Servings

• 2 skinless, boneless chicken breasts, cut into cubes
• 2 cans black bean
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• 2 (14.5 ounce) cans chicken broth
• 1 cup frozen corn kernels

• 1 cup chopped onion
• 1/2 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 cup chunky salsa
• 8 ounces corn tortilla chips
• Olives

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Directions

1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Lentil vegetable stew

1 lb Italian sausage (You can also use Italian turkey sausage or leave it out)
1 large onion, chopped
1 bunch of celery, chopped
6 large carrots, chopped
1  zucchini, chopped
6 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 -3 garlic cloves
1 teaspoon salt
2 cups dry lentils
black pepper
red pepper flakes
basil
oregano
parsley
thyme

(or use penzy's tuscan sunset)

Directions:

1 Brown sausage; drain off fat.
2 In a large pot combine all ingredients bring to boil.
3 Reduce heat,cover.
4 Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 3 cup of the soup and add back to pot to give it a thicker consistency.
5 Sprinkle with Parmesan cheese and serve.

Read more at: http://www.food.com/recipe/carrabbas-sausage-and-lentil-soup-162864?oc=linkback

Cream Cheese Chicken Chili

Cream Cheese Chicken Chili

• 2 chicken breast, (still frozen works)
• 1 (10 oz.) can Rotel tomatoes
• 1 (15 oz) can whole kernel corn, do not drain
• 1 (15 oz) can black beans, drained and rinsed
• 1 package Ranch dressing mix or (3 Tablespoons)
• 1 Tablespoon cumin
• 1 teaspoon chili powder
• 1 onion, chopped or (1/3 cup minced onion)
• 1 (8 oz.) package cream cheese, cubed (Fat free works well)

Put the chicken in the crockpot.  Top with undrained tomatoes, corn, and rinsed black beans.  Add ranch dressing, cumin, onion and chili powder.  Stir to combine then top with cubed cream cheese.  Cook on low for 6-8 hours, stirring once or twice to blend in the cheese.  Before serving remove the chicken and chop to bite size pieces.  Serves 4.

Note:  I recently made this for tailgate party and quadrupled the recipe filling my 12 quart roaster oven.  It is delicious served over rice.  May also garnish with fresh, chopped, cilantro.  For my Trunk or Treat friends, I doubled the recipe almost filling my 6 quart crock-pot.


(taken from Singing with birds and Rita's recipes)

Chipolte Chocolate Chili

Chipotle Chocolate Chili from our best bites (to be altered)

1 lb. lean ground turkey

1 large onion, chopped

1 red bell pepper, minced

2-3 cloves garlic, minced

2 15-oz. cans diced tomatoes

2 14.5-oz. cans kidney beans, drained and rinsed

1 15-oz. can beef broth

3 Tbsp. brown sugar

2 Tbsp. chili powder

1 tsp. ground cumin

1 Tbsp. unsweetened cocoa powder (NOT Nesquik! That would be very bad!)

1/2 tsp. freshly-ground black pepper

1/2 tsp. Kosher salt

Chipotle sauce (from the can of chipotle chilies)

1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)

Light sour cream

Chopped green onions

3-4 Tbsp. red wine vinegar

Shredded cheddar cheese

Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (I like it about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.

When thickened and seasoned as desired, serve with chopped onions or green onions (green onions, though not pictured, are better, in my opinions!), sour cream, and shredded cheddar cheese.

Chicken Savory Soup

INGREDIENTS:
1 tbsp olive oil
1 onion, finely diced
1 green bell pepper, diced
4 carrots diced
6 cloves garlic, minced
6 cups low-sodium chicken or vegetable broth
1 chicken breast cut into chunks (or use about 2 cups of shredded, cooked chicken)
2  potatoes ( I used one sweet one russet,) peeled and diced into 1/- inch pieces
1 can (14 oz.) diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1 teaspoon dried marjoram
1/2 teaspoon rosemary
1/2 teaspoon dried basil
3 bay leaves or 1/2 tsp chopped basil leaves
2 teaspoons salt
1 teaspoon pepper
DIRECTIONS:
In a large pot (4 or 5 quarts), add olive oil over medium heat and add onions. Cook, stirring often, about 5-6 minutes, until softened. Add bell pepper, carrots, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender. Add remaining ingredients (don’t add the cooked chicken, if using, you’ll add it near the end), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through. Discard bay leaves (if whole) and serve.  *Serves 6

Mulligatawny Soup

Mulligatawny Soup

from melskitchencafe.com

*Note: this recipe makes use of already cooked rice and chicken so plan accordingly!

*Serves 6-8

1 tablespoon olive oil

½ onion, chopped

1 cup chopped carrots, about 3 large carrots, peeled

1 cup thinly chopped celery, about 3 stalks

¼ cup all-purpose flour

2 tablespoons curry powder or 1 tablespoon hot curry powder

6 cups low-sodium chicken broth

½ Granny Smith or other tart apple, cored, peeled and chopped

2 cups cooked rice, white or brown

2 cups cooked, diced chicken, about 2 chicken breasts

1 teaspoon salt

¼ teaspoon dried thyme

½ teaspoon black pepper

¾ cup whipping cream (try greek yogurt)

In a large pot, heat the oil over medium heat until rippling and hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer. Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender. Add the cream, warm the soup through, and serve.

Tomato Basil Bisque soup

Tomato Basil Bisque

from melskitchencafe.com

Update 1/11: I've edited the recipe below to include the changes I've made over the last year - using nonfat half-and-half and fleshing out the instructions just a little.

Note: the butternut squash can be cooked a day in advance and stored in the refrigerator. Also, this soup definitely tastes best served warm.

*Serves 4-6

1 medium butternut squash (for about 1 1/2 cups cooked squash)

1 tablespoon butter

¼ cup finely diced onion

3 cloves garlic, finely minced

1 can (14.5 ounces) Italian-style stewed tomatoes (or 1 can stewed tomatoes with 1 ½ teaspoons Italian seasoning)

1 cup chicken stock

1 teaspoon salt

1 tablespoon sugar (add more or less to taste)

1 teaspoon dried basil

1 cup nonfat half-and-half

Tapatio or other hot sauce to taste

Prepare the butternut squash by preheating the oven to 350 degrees. Cut the squash in half, lengthwise, so you have two long pieces. Scoop out the seeds and pulp from each half. Place both sides cut-side down in a 9X13-inch pan. Add enough water to come about 1/4-inch up the sides of the squash. Cover with foil and bake for about an hour. Test with a fork to make sure the squash is very tender when pierced with the fork in several places. If the flesh doesn't easily give to the pressure of the fork, continue cooking in ten minute increments, and testing again, until the squash is tender. Remove the pan from the oven and transfer the squash to a large cutting board or plate. Let it cool about 15 minutes before scooping out the flesh. If preparing the day before, scoop out the flesh and place in a tupperware. Let cool completely. Cover and refrigerate until using it in the soup. If using the squash immediately, scoop the squash into the blender.

While the squash is cooking, in a medium saucepan, melt the butter and saute the onion until soft and translucent. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Scoop the onion/garlic mixture into the blender with the squash.

Add the canned tomatoes (undrained) to the blender. Process until the mixture is smooth - if the mixture is too thick to blend well, you can add the chicken broth/stock into the blender to help it along. Pour the blended mixture back into the saucepan and add the chicken broth (if you didn't already add it to the blender), salt, sugar, basil and cream (or half-and-half). Stir to combine well. Heat over medium-low heat until the soup is warm (but don't let it boil or simmer to avoid the cream curdling). Serve immediately and add hot sauce to taste, if desired.

Minestrone Soup

Autumn Minestrone Soup

from melskitchencafe.com

*Serves 6

1 tablespoon olive oil

1 onion, diced

6 ounces turkey or regular bacon or ham, chopped

2 cloves garlic, finely minced

2 (14.5 oz.) cans diced tomatoes

2 (15 oz.) cans Great Northern beans, rinsed and drained

½ cup chopped carrots

2 celery stalks, chopped

¼ cup chopped flat-leaf fresh parsley

2 potatoes, peeled and diced (I leave the peels on with red potatoes)

1 zucchini, diced

1 teaspoon dried thyme

3 cups chicken broth

1 cup water

1 teaspoon salt

½ teaspoon pepper

½ cup to ¾ cup small pasta

Heat the oil over medium heat in a large pot until shimmering. Add the onion and bacon and sauté until the onion is translucent, stirring frequently. Add the garlic and stir, cooking for one minute. Add all the other ingredients except the pasta and simmer, stirring occasionally, partially covered for 20-30 minutes, until the vegetables are tender. Add the pasta and simmer for 10 minutes longer. Serve.

Wendy's Chili

 

 

Wendy's Chili

• 2 pounds ground beef (you can leave this out and make it a veggie chili)
• 1 (29 ounce) can tomato sauce
• 1 (29 ounce) can kidney beans, with liquid
• 1 (29 ounce) can pinto beans, with liquid
• 1 large yellow onion, diced
• 2 green chilies, diced
• 1 cup celery, chopped (I add the leaves too)
• 1 cup green pepper, diced
• 1 (29 ounce) can chopped tomatoes
• 2 tsp. ground cumin
• 3 Tbsp. chili powder
• 1 tsp. fresh ground black pepper
• 2 tsp. salt

Garnish with:

• chopped green onion
• shredded cheddar cheese
• sour cream

Brown the ground beef in a dutch oven over medium heat; drain off the fat. Crumble the beef in pea-size pieces. Add all but the garnishes and simmer over low heat. Cook stirring every 15 minutes for 2 to 3 hours. Top with green onion, shredded cheese and sour cream. Makes about 12 servings and freezes well.

Fire Roasted Tomato Soup

One large onion (half in sautee and half roasted)
1 T Garlic
4 carrots
1 costco can tomatoes
2 t basil
1 t galic salt
1 t cracked pepper
2 t salt
1 t red peper flakes
4 c water
2 lg cubes chicken bouillon

Saute onion and garlic in pan

Roast carrots and onions in oven

Add tomatoes water and spices to onions - cook down

Blend carrots and onions - add to tomatoes

Blend all

eat!

Red Beans and Rice Chicken Soup

Red Beans and Rice Chicken Soup

3 cups | Chicken (3 - 4 breasts boiled & cut up)
2 (14 ½ oz) cans | Diced Tomatoes
3 cups | Chicken Broth (w/3 chicken bouillons added in)
1 tsp | Chili Powder

Box of Zatarains Red Beans & Rice
Monterey Jack Cheese
Sour Cream
Tostitos Scoops

In preparation, boil chicken breasts for an hour. Shred chicken once done boiling. Strain the water that the chicken was boiling in and use that for the 3 cups of chicken broth (also add in 3 chicken bouillon cubes). Also prepare Zatarains Red Beans & Rice as it says on the box (takes about 30 minutes).

For the soup: Combine the Diced Tomatoes with the chicken broth and bring to a boil. Then add the diced/shredded chicken and chili powder. Reduce heat and cook for 7 minutes. Once that is done, add in the Zatarains (already made) and serve.

Corn Chowder

Corn Chowder:
1/2 lb bacon
2 large onions
1 cup chopped celery
4 cups water
3 cups diced potatoes
2 tbsp chopped parsley
2 tbsp flour
2 tbsp butter 1 large can evaporated milk
2 can cream style corn
salt and pepper to taste
crushed garlic
garlic salt
2 cups corn

Cook bacon and remove fat. Add onions celery and cook 5 minutes. Add water and potatoes. Cover and simmer till potatoes are cooked. Blend 2 tsp flour with 2 tbsp butter and add to thicken the soup. Next add evaporated milk and crea style corn. Heat well, but do not allow to boil. SEason with salt and pepper, add bacon and serve.

wasatch mountain chili

Wasatch Mountain Chili:
1 medium onion chopped
1 tbsp oil
1- 16 oz can hominy rinsed and drained
1 16 oz can great northern beans
14oz of chicken broth
9 oz chicken
1/4 c lime juice
2 tbsp cilantro
1/4 tsp cumin
1/4 tsp black pepper
1/2 c cheese

Cook onion and then stir in all other ingredients. Bring to a boil. Makes 4 1/4 c servings.

Gege's Black Bean Soup

Gege's Black Bean Soup

* 1 lb. ground beef or turkey
* 2 garlic cloves, minced
* 1 onion, chopped
* 1 package taco seasoning mix
* 1 (28 oz.) can diced tomatoes
* 1 (16 oz.) can tomato sauce
* 2 (15 oz.) cans black beans
* 2 (15 oz.) cans whole kernel corn
* 1 (4 oz.) can diced green chilies
* 1 can jumbo pitted olives
* shredded cheddar cheese
* sour cream

Brown the meat and drain the fat. Add garlic, onion, and taco mix and cook about 5 minutes. Add the tomato sauce, diced tomatoes, black beans, corn and green chilies, all with their liquid. Drain the olives, slice them and add them to the soup. Simmer on low for 2 hours to blend flavors. Garnish with cheddar cheese and sour cream.