Chicken Tortilla Soup
Ingredients:
1 tablespoon olive oil
1 onion chopped
3 large cloves garlic minced
1 jalapeño diced and seeded
1 teaspoon ground cumin
1 teaspoon chili powder
14 ½ ounces crushed tomatoes
1 can rotel
3 cups chicken broth
14 ½ ounces can black beans rinsed & drained
1 cup corn drained
2 chicken breasts boneless, skinless
¼ cup cilantro chopped
1 lime juiced
1 avocado sliced, for garnish
Crispy Tortilla Strips
6 6" corn tortillas cut into ¼" strips
¼ cup olive oil
salt
Instructions
Heat ¼ cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt. Heat olive oil In a large pot over medium heat
Add onion, garlic and jalapeño and cook until onion is softened.
Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
Remove chicken and shred. Add back to the pot and simmer for 3 minutes. Spoon soup into bowls and and top with tortilla strips, lime wedges and sliced avocado.
The Best Classic Chili
Ingredients
1 tablespoon olive oil
1 medium yellow onion -diced
1 pound 90% lean ground beef
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated sugar
2 tablespoons tomato paste
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper* -optional
1 1/2 cups beef broth
1 (15 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce
Instructions
Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Notes
I typically skip the cayenne pepper because I have a young kiddo. Then, I put out some hot sauce for those adults that want to add some spiciness to their chili.
Ingredients
1 tablespoon olive oil
1 medium yellow onion -diced
1 pound 90% lean ground beef
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated sugar
2 tablespoons tomato paste
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper* -optional
1 1/2 cups beef broth
1 (15 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce
Instructions
Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Notes
I typically skip the cayenne pepper because I have a young kiddo. Then, I put out some hot sauce for those adults that want to add some spiciness to their chili.
Italian Wedding Soup
80 oz Chicken Broth
1 medium onion (chopped)
2 lg. carrots (chopped thin)
1 cup uncooked pastina
60 to 80 Meatballs (pre baked)
10 oz frozen spinach (thawed)
2 Cups diced cooked chicken
Meatballs
½ lb ground beef
½ cup bread crumbs
1 egg
¼ cup celer4y leaves or parsley
pepper
garlic powder
onion powder
parmesan cheese to your taste
Bake at 350 for 15 minutes
***Make meatballs very tiny
Instructions:
Add carrots and onions to the broth. Bring to a boil and simmer for 20 minutes
Add pastina to broth and cook, add chicken, meatballs and spinach. Heat for awhile and serve with parmesan cheese.
80 oz Chicken Broth
1 medium onion (chopped)
2 lg. carrots (chopped thin)
1 cup uncooked pastina
60 to 80 Meatballs (pre baked)
10 oz frozen spinach (thawed)
2 Cups diced cooked chicken
Meatballs
½ lb ground beef
½ cup bread crumbs
1 egg
¼ cup celer4y leaves or parsley
pepper
garlic powder
onion powder
parmesan cheese to your taste
Bake at 350 for 15 minutes
***Make meatballs very tiny
Instructions:
Add carrots and onions to the broth. Bring to a boil and simmer for 20 minutes
Add pastina to broth and cook, add chicken, meatballs and spinach. Heat for awhile and serve with parmesan cheese.
Black Eye Peas
Ingredients 1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted)
2 tablespoons vegetable oil
6 ounces pork shoulder, diced into 1/2-inch cubes
4 strips thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, small diced
4 garlic cloves, sliced
1 1/2 teaspoons salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
4 cups chicken stock
2 cups water
3 bay leaves
Hot-pepper vinegar, as desired
Directions
If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.
Cook’s NoteUsing the back of a spoon, smash some of the peas against the inside of the pot then stir them into the mixture. This will break up some of the peas and give them a creamier consistency. Alternatively, you can puree 1 cup of the peas and broth in a blender or a food processor, then return the puree to the pot.
Ingredients 1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted)
2 tablespoons vegetable oil
6 ounces pork shoulder, diced into 1/2-inch cubes
4 strips thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, small diced
4 garlic cloves, sliced
1 1/2 teaspoons salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
4 cups chicken stock
2 cups water
3 bay leaves
Hot-pepper vinegar, as desired
Directions
If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.
Cook’s NoteUsing the back of a spoon, smash some of the peas against the inside of the pot then stir them into the mixture. This will break up some of the peas and give them a creamier consistency. Alternatively, you can puree 1 cup of the peas and broth in a blender or a food processor, then return the puree to the pot.
Applebees French Onion Soup
Ingredients
2 tablespoons butter
2 tablespoons vegetable oil
10 cups sliced white onions 6 to 7 large onions
1 teaspoon salt
1 1/2 teaspoons garlic chopped
10 cups low-sodium beef broth
1 tablespoon beef base
1 teaspoon ground black pepper
8 slices firm bread
8 teaspoons grated Parmesan cheese
8 tablespoons or slices of Provolone cheese
Instructions
In a large stockpot over medium heat, first heat the butter and oil, then add the sliced onions and salt; saute the onions until they are browned. This will take up to 30 minutes; you want the onions to have the color of caramels. Stir frequently to prevent burning. When the Onions are almost fully caramelized, add the chopped garlic.
Cook the onion and garlic together until the garlic has become fragrant, about 2 minutes. Add beef broth, beef base, and black pepper. Taste and add more salt if needed. Simmer for 30 to 45 minutes over low heat.
To serve soup, preheat the oven to broil. Ladle soup into 8 individual ovenproof bowls, place a slice of bread on top of each, add top each slice with 1 teaspoon Parmesan cheese, and provolone cheese. Place under the broiler and cook until the cheese just begins to brown.
2 tablespoons butter
2 tablespoons vegetable oil
10 cups sliced white onions 6 to 7 large onions
1 teaspoon salt
1 1/2 teaspoons garlic chopped
10 cups low-sodium beef broth
1 tablespoon beef base
1 teaspoon ground black pepper
8 slices firm bread
8 teaspoons grated Parmesan cheese
8 tablespoons or slices of Provolone cheese
Instructions
In a large stockpot over medium heat, first heat the butter and oil, then add the sliced onions and salt; saute the onions until they are browned. This will take up to 30 minutes; you want the onions to have the color of caramels. Stir frequently to prevent burning. When the Onions are almost fully caramelized, add the chopped garlic.
Cook the onion and garlic together until the garlic has become fragrant, about 2 minutes. Add beef broth, beef base, and black pepper. Taste and add more salt if needed. Simmer for 30 to 45 minutes over low heat.
To serve soup, preheat the oven to broil. Ladle soup into 8 individual ovenproof bowls, place a slice of bread on top of each, add top each slice with 1 teaspoon Parmesan cheese, and provolone cheese. Place under the broiler and cook until the cheese just begins to brown.
Chili's Original Chili
Chili Spice Blend
1/2 cup chili powder
1/8 cup salt you can use less if desired
1/8 cup ground cumin
1 tablespoon paprika
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper add more if desired
Chili ingredients
4 pounds ground chuck - ground for chili
3 1/4 cups water
16 ounces tomato sauce
1 1/2 cups chopped yellow onions
1 tablespoon cooking oil
1 cup water
1 tablespoon masa harina
Instructions:
In a small bowl combine the chili spice ingredients, mix thoroughly.
Heat a 6-quart stock pot over medium heat.
Place meat into the stock pot and cook until the meat is browned. Drain if desired.
While meat is browning combine chili spice mix, 3 1/4 cups of water, and tomato sauce in the bowl. Stir until well blended.
Add chili seasoning liquid to the browned meat.
Stir well, and bring to a boil.
Saute onions in 1 tablespoon of cooking oil over medium heat in a skillet until the onions are translucent. Add the onions to the chili.
Reduce the chili to low and simmer for one hour stirring every 15 minutes.
In a separate bowl, mix 1 cup water with masa harina. Mix well. Add to chili stock pot, and cook for an additional 10 minutes.
Taco Soup
Ingredients:
1lb. ground beef, cooked
1 envelope Ranch Dressing
1 envelope Taco Seasoning
3 cans Rotel tomatoes
1 can pinto beans, undrained
1 can black beans, undrained
1 can hominy, undrained
1 can corn, undrained
1 can stewed tomatoes
1 onion, chopped
1 cup water
Brown meat, drain add to all the above and simmer 20 minutes
Ingredients:
1lb. ground beef, cooked
1 envelope Ranch Dressing
1 envelope Taco Seasoning
3 cans Rotel tomatoes
1 can pinto beans, undrained
1 can black beans, undrained
1 can hominy, undrained
1 can corn, undrained
1 can stewed tomatoes
1 onion, chopped
1 cup water
Brown meat, drain add to all the above and simmer 20 minutes
Mexican Chicken Corn Chowder
3 tablespoons butter
2 tablespoons olive oil
½ large onion, chopped
1 jalapeno, seeded, deveined, minced
1pound boneless skinless chicken breasts, chopped(uncooked)
1 red bell pepper, chopped
1/4cup flour
4 garlic cloves, minced
4 cups low sodium chicken broth, divided
2 tablespoons cornstarch
2 14.75 oz. cans cream-style corn
1 15 oz. can corn, drained and rinsed
1 14 oz. can petite diced tomatoes, drained
14 oz. can mild diced green chilies
2 teaspoons ground cumin
1tsp EACH salt, chili powder
1/2tsp EACH smoked paprika, dried oregano
4oz. cream cheese, softened(I use 1/3 less fat)
8 oz. Mexican cheese blend or 1/2 cup each cheddar, Monterrey
Hot sauce to taste
Garnish (optional)
cheese
cilantro
Avocados
Tomatoes
Tortilla chips
Instructions
Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken, onions and jalapenos and sauté for 3 minutes.
Add bell peppers, garlic, and flour. Cook, stirring constantly, for 2 minutes.
Turn heat to low and gradually stir in 3 cups chicken broth.
Whisk 2 tablespoons cornstarch with remaining 1 cup chicken broth and add to soup. Stir in creamed corn, whole corn, diced tomatoes, green chilies and all seasonings/spices. Bring to a boil then reduce to a simmer, uncovered, for 10 minutes, stirring occasionally.
Turn heat to low and stir in softened cream cheese and Mexican cheese. Continue to stir until completely melted.
Garnish individual servings with desired toppings.
3 tablespoons butter
2 tablespoons olive oil
½ large onion, chopped
1 jalapeno, seeded, deveined, minced
1pound boneless skinless chicken breasts, chopped(uncooked)
1 red bell pepper, chopped
1/4cup flour
4 garlic cloves, minced
4 cups low sodium chicken broth, divided
2 tablespoons cornstarch
2 14.75 oz. cans cream-style corn
1 15 oz. can corn, drained and rinsed
1 14 oz. can petite diced tomatoes, drained
14 oz. can mild diced green chilies
2 teaspoons ground cumin
1tsp EACH salt, chili powder
1/2tsp EACH smoked paprika, dried oregano
4oz. cream cheese, softened(I use 1/3 less fat)
8 oz. Mexican cheese blend or 1/2 cup each cheddar, Monterrey
Hot sauce to taste
Garnish (optional)
cheese
cilantro
Avocados
Tomatoes
Tortilla chips
Instructions
Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken, onions and jalapenos and sauté for 3 minutes.
Add bell peppers, garlic, and flour. Cook, stirring constantly, for 2 minutes.
Turn heat to low and gradually stir in 3 cups chicken broth.
Whisk 2 tablespoons cornstarch with remaining 1 cup chicken broth and add to soup. Stir in creamed corn, whole corn, diced tomatoes, green chilies and all seasonings/spices. Bring to a boil then reduce to a simmer, uncovered, for 10 minutes, stirring occasionally.
Turn heat to low and stir in softened cream cheese and Mexican cheese. Continue to stir until completely melted.
Garnish individual servings with desired toppings.
One Pot Chicken Fajita & Rice Soup
2 tablespoons olive oil
1 tablespoon butter
2 chicken breasts, thinly sliced (1 pound)
1/2 large onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
4 garlic cloves, minced
2 tablespoons flour
2 teaspoons chicken bouillon powder
1 tsp EACH salt, chili pwder, ground cumin
1/2 tsp EACH smoked paprika, pepper, dried oregano
3/4 cup long-grain white rice, uncooked
1 15 oz. can black beans, rinsed and drained
1 4 oz. can mild diced green chilies
1 14 oz. can crushed tomatoes
4 14.5 oz. cans low sodium chicken broth
2 tablespoons cornstarch
1 cup freshly grated Pepper Jack cheese or more to taste
Garnish
Tortilla chips/strips
fresh cilantro
sour cream
avocado
Tomatoes
Hot sauce to taste
Instructions
Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes.
Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium low, stirring occasionally, for 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.
Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.
Recipe Notes*This is a hearty soup with a thicker enchilada sauce like broth. If you prefer a thinner broth then you can leave out the flour and cornstarch.
**The Pepper Jack Cheese can be left out of the soup if preferred and used as a garnish instead.
1 tablespoon butter
2 chicken breasts, thinly sliced (1 pound)
1/2 large onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
4 garlic cloves, minced
2 tablespoons flour
2 teaspoons chicken bouillon powder
1 tsp EACH salt, chili pwder, ground cumin
1/2 tsp EACH smoked paprika, pepper, dried oregano
3/4 cup long-grain white rice, uncooked
1 15 oz. can black beans, rinsed and drained
1 4 oz. can mild diced green chilies
1 14 oz. can crushed tomatoes
4 14.5 oz. cans low sodium chicken broth
2 tablespoons cornstarch
1 cup freshly grated Pepper Jack cheese or more to taste
Garnish
Tortilla chips/strips
fresh cilantro
sour cream
avocado
Tomatoes
Hot sauce to taste
Instructions
Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes.
Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium low, stirring occasionally, for 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.
Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.
Recipe Notes*This is a hearty soup with a thicker enchilada sauce like broth. If you prefer a thinner broth then you can leave out the flour and cornstarch.
**The Pepper Jack Cheese can be left out of the soup if preferred and used as a garnish instead.
Savory Beef and Vegetable Stew
6 tbsp olive oil
3 lb lean roast, cut in 1 1/2 inch cubes
1 c chopped onion
1 c sliced celery (thick slices)
2 tbsp chopped parsley
1 clove garlic, finely chopped
1 8 oz can tomato sauce
1/4 c cooking sherry
2 beef bouillon cubes
1 1/2 tsp salt
1/4 tsp pepper
1/8 tsp dried thyme
1 bay leaf
6 med. potatoes, pared and chunked
6 med carrots, pared and chunked
1 medium onion, cut in quarters
1 tbsp flour
Sugar to taste
In hot oil, brown beef cubes on all sides (use a large heavy pot) Remove and set aside. Add onions and celery to pot and saute until tender...about 8 minutes. Return beef to pot, add parsley, garlic, tomato sauce, sherry, bouillon, salt, pepper, thyme, bay leaf and 2 c water.
Bring to a boil and simmer covered for 1 hour or until tender.
Skim off fat. Mix flour with 2 tbsp cold water and stir into beef mixture. Cover and simmer for 10 minutes.
Mabel Snyder
6 tbsp olive oil
3 lb lean roast, cut in 1 1/2 inch cubes
1 c chopped onion
1 c sliced celery (thick slices)
2 tbsp chopped parsley
1 clove garlic, finely chopped
1 8 oz can tomato sauce
1/4 c cooking sherry
2 beef bouillon cubes
1 1/2 tsp salt
1/4 tsp pepper
1/8 tsp dried thyme
1 bay leaf
6 med. potatoes, pared and chunked
6 med carrots, pared and chunked
1 medium onion, cut in quarters
1 tbsp flour
Sugar to taste
In hot oil, brown beef cubes on all sides (use a large heavy pot) Remove and set aside. Add onions and celery to pot and saute until tender...about 8 minutes. Return beef to pot, add parsley, garlic, tomato sauce, sherry, bouillon, salt, pepper, thyme, bay leaf and 2 c water.
Bring to a boil and simmer covered for 1 hour or until tender.
Skim off fat. Mix flour with 2 tbsp cold water and stir into beef mixture. Cover and simmer for 10 minutes.
Mabel Snyder
Stuffed Pepper Soup
Ingredients:
1 lb lean ground beef
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small yellow onion chopped (1 cup)
3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
3/4 cup chopped green bell pepper
2 cloves garlic, minced
2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5) can beef broth
2 1/2 Tbsp chopped fresh parsley, plus more for garnish
1/2 tsp dried basil
1/4 tsp dried oregano
1 cup uncooked long grain white or brown rice (I've tried and like both)
Cheddar or mozzarella cheese, for serving (optional)
Directions:
In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional cheese and garnish with fresh parsley.
*For a thinner soup don't add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).
http://www.cookingclassy.com/2014/09/stuffed-pepper-soup/
Ingredients:
1 lb lean ground beef
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small yellow onion chopped (1 cup)
3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
3/4 cup chopped green bell pepper
2 cloves garlic, minced
2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5) can beef broth
2 1/2 Tbsp chopped fresh parsley, plus more for garnish
1/2 tsp dried basil
1/4 tsp dried oregano
1 cup uncooked long grain white or brown rice (I've tried and like both)
Cheddar or mozzarella cheese, for serving (optional)
Directions:
In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional cheese and garnish with fresh parsley.
*For a thinner soup don't add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).
http://www.cookingclassy.com/2014/09/stuffed-pepper-soup/
Homemade Bean and Bacon Soup
Ingredients:
8 oz. Jones Dairy Farm Cherry Hardwood Smoked Bacon, diced
1 cup diced yellow onions
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
4 cups chicken broth
3 cans (15 oz each) Great Northern beans, drained and rinsed
salt and pepper
1 can (8 oz) tomato sauce
Instructions:
Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.
To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.
Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and ¾ of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.
http://www.tasteandtellblog.com/homemade-bean-bacon-soup/
Ingredients:
8 oz. Jones Dairy Farm Cherry Hardwood Smoked Bacon, diced
1 cup diced yellow onions
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
4 cups chicken broth
3 cans (15 oz each) Great Northern beans, drained and rinsed
salt and pepper
1 can (8 oz) tomato sauce
Instructions:
Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease.
To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.
Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and ¾ of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.
http://www.tasteandtellblog.com/homemade-bean-bacon-soup/
Corn Soup With Chipotle Sour Cream
Ingredients:
1/2 stick (1/4 cup) unsalted butter
1 large onion, chopped
2 cloves garlic, chopped
1 tsp. ground cumin
1/4 tsp. chili powder
kosher salt
Black pepper
6 ears corn (5 cup kernels)
4 c. vegetable stock
2 tbsp. fresh lime juice
3/4 c. sour cream
2 tbsp. chopped chipotles in adobo
DIRECTIONS:
In a large pot, heat butter over medium heat. Add onion, garlic, cumin, and chili powder and season with salt and pepper. Cook until softened and golden, stirring, 8 to 10 minutes. Add corn and stock to pot and bring to a boil. Reduce heat and simmer until corn is soft, 4 to 6 minutes more.
Working in batches, purée soup in blender until smooth. Whisk in lime juice and ¼ cup sour cream.
In a small bowl, combine remaining ½ cup sour cream and chipotle in adobo, letting some streaks of chipotle remain. Dollop on soup and serve.
http://www.delish.com/cooking/recipe-ideas/recipes/a42843/corn-soup-chipotle-sour-cream/
Slow Cooker Potato Corn Chowder
Ingredients:
24 ounces red potato, diced
1 (16-ounce) package frozen corn
3 tablespoons all-purpose flour
6 cups chicken stock
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1/4 cup heavy cream
Instructions:
Place potatoes and corn into a slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream.
Serve immediately.
http://damndelicious.net/2014/09/12/slow-cooker-potato-corn-chowder/?m
Slow Cooker Chicken Fajita Soup
Ingredients:
1 pound boneless, skinless chicken breasts
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup salsa
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
1½ cups water
1 teaspoon ground cumin
½ teaspoon dried cilantro
1 cup shredded cheddar cheese
Optional Toppings:
sour cream
diced tomatoes
green onions
cilantro
lettuce
diced avocado
tortilla strips
Instructions:
Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.
http://therecipecritic.com/2014/11/slow-cooker-chicken-fajita-soup/
Ingredients:
1 pound boneless, skinless chicken breasts
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup salsa
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
1½ cups water
1 teaspoon ground cumin
½ teaspoon dried cilantro
1 cup shredded cheddar cheese
Optional Toppings:
sour cream
diced tomatoes
green onions
cilantro
lettuce
diced avocado
tortilla strips
Instructions:
Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.
http://therecipecritic.com/2014/11/slow-cooker-chicken-fajita-soup/
Chicken Tortilla Soup
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
1 can Corn (drained)
Rice (cooked) about 2 or 3 cups
FOR THE GARNISHES:
Sour Cream
Diced Avocado
Diced Red Onion
Cubed Pepper Jack Cheese
Cilantro
Lime
Boil chicken breasts, shred with 2 forks and set aside.
Mix cumin, chili pepper, garlic powder, and salt.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and corn Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered, then add rice. Add a cup at a time for your preference
Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with cilantro, sour cream, diced red onion, diced avocado, cheese, a squeeze of lime. (The garnishes really make the soup delicious.)
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
1 can Corn (drained)
Rice (cooked) about 2 or 3 cups
FOR THE GARNISHES:
Sour Cream
Diced Avocado
Diced Red Onion
Cubed Pepper Jack Cheese
Cilantro
Lime
Boil chicken breasts, shred with 2 forks and set aside.
Mix cumin, chili pepper, garlic powder, and salt.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and corn Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered, then add rice. Add a cup at a time for your preference
Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with cilantro, sour cream, diced red onion, diced avocado, cheese, a squeeze of lime. (The garnishes really make the soup delicious.)
Hamburger Soup
Ingredients:
2 lbs lean ground beef
1 white onion, peeled and diced
1/4 teaspoon ground black pepper, more to taste
1/2 teaspoon dry oregano, more to taste
1/2 teaspoon dry basil, more to taste
1/4 teaspoon seasoning salt
1 (1 1/2 ounce) envelope onion soup mix
6 cups water, more to desired consistency
1 (8 ounce) can tomato sauce
1 tablespoon soy sauce
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can corn, drained
1 cup celery, sliced
1/4 cup celery leaves, coarsely chopped
1 cup fresh carrot, sliced
1 cup white potato, peeled and cut into small cubes
1 cup elbow macaroni
garlic salt, to taste
shredded parmesan cheese, to serve
sour cream, to serve
Directions:
Brown ground beef and onion in a large pot. Drain if needed.
Add spices and onion soup mix.
Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
Season to taste with garlic salt.
Serve with shredded parmesan cheese and sour cream.
<a href="http://www.food.com/recipe/hearty-hamburger-soup-211580?oc=linkback">http://www.food.com/recipe/hearty-hamburger-soup-211580?oc=linkback</a>
Ingredients:
2 lbs lean ground beef
1 white onion, peeled and diced
1/4 teaspoon ground black pepper, more to taste
1/2 teaspoon dry oregano, more to taste
1/2 teaspoon dry basil, more to taste
1/4 teaspoon seasoning salt
1 (1 1/2 ounce) envelope onion soup mix
6 cups water, more to desired consistency
1 (8 ounce) can tomato sauce
1 tablespoon soy sauce
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can corn, drained
1 cup celery, sliced
1/4 cup celery leaves, coarsely chopped
1 cup fresh carrot, sliced
1 cup white potato, peeled and cut into small cubes
1 cup elbow macaroni
garlic salt, to taste
shredded parmesan cheese, to serve
sour cream, to serve
Directions:
Brown ground beef and onion in a large pot. Drain if needed.
Add spices and onion soup mix.
Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
Season to taste with garlic salt.
Serve with shredded parmesan cheese and sour cream.
<a href="http://www.food.com/recipe/hearty-hamburger-soup-211580?oc=linkback">http://www.food.com/recipe/hearty-hamburger-soup-211580?oc=linkback</a>
Creamy Potato Soup
Ingredients:
1 yellow onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
6 russet potatoes, peeled and cubed
4 slices bacon
8 cups chicken broth
1 cup cream
2 tbsp flour
1/2 tsp Tony Chachere's seasoning
1-2 tsp salt
pinch of black pepper
pinch of white pepper
shredded cheese for serving {we like habanero cheese!}
sliced green onions for serving
Directions:
Fry the bacon until crisp in a large heavy-bottomed pot. Remove and place on paper towels to drain. Pour out the grease, reserving about 1 TBSP in the pot.
Add the onions, carrots and celery to the hot bacon grease and saute for about 6 minutes until veggies are tender. Add the potatoes and Tony Chachere's and toss well.
Add about 6 cups of the chicken broth, or enough to just cover the potatoes. Bring to a boil then reduce heat and simmer for about 20 minutes, until potatoes are fork-tender.
Place the milk and flour in a jar and shake well until totally combined. Pour slowly into the simmering soup and stir. As the soup continues to simmer it will thicken slightly.
Either mash the potatoes well with a wooden spoon, transfer {carefully!} to a blender or use an immersion blender to process until smooth but still slightly chunky. Add additional broth and cream. Season with salt, black pepper and white pepper to taste.
Serve bowls of soup with shredded cheese, bacon crumbles and sliced green onions.
http://www.eatliverun.com/creamy-potato-soup/
Ingredients:
1 yellow onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
6 russet potatoes, peeled and cubed
4 slices bacon
8 cups chicken broth
1 cup cream
2 tbsp flour
1/2 tsp Tony Chachere's seasoning
1-2 tsp salt
pinch of black pepper
pinch of white pepper
shredded cheese for serving {we like habanero cheese!}
sliced green onions for serving
Directions:
Fry the bacon until crisp in a large heavy-bottomed pot. Remove and place on paper towels to drain. Pour out the grease, reserving about 1 TBSP in the pot.
Add the onions, carrots and celery to the hot bacon grease and saute for about 6 minutes until veggies are tender. Add the potatoes and Tony Chachere's and toss well.
Add about 6 cups of the chicken broth, or enough to just cover the potatoes. Bring to a boil then reduce heat and simmer for about 20 minutes, until potatoes are fork-tender.
Place the milk and flour in a jar and shake well until totally combined. Pour slowly into the simmering soup and stir. As the soup continues to simmer it will thicken slightly.
Either mash the potatoes well with a wooden spoon, transfer {carefully!} to a blender or use an immersion blender to process until smooth but still slightly chunky. Add additional broth and cream. Season with salt, black pepper and white pepper to taste.
Serve bowls of soup with shredded cheese, bacon crumbles and sliced green onions.
http://www.eatliverun.com/creamy-potato-soup/
Perfect Potato Soup
Ingredients:
6 slices Thin Bacon, Cut Into 1-inch Pieces
1 whole Medium Onion, Diced
3 whole Carrots, Scrubbed Clean And Diced
3 stalks Celery, Diced
6 whole Small Russet Potatoes, Peeled And Diced
8 cups Low Sodium Chicken Or Vegetable Broth
3 Tablespoons All-purpose Flour
1 cup Milk
1/2 cup Heavy Cream
1/2 teaspoon Salt, More To Taste
Black Pepper To Taste
1/2 teaspoon Cajun Spice Mix
1 teaspoon Minced Fresh Parsley
1 cup Grated Cheese Of Your Choice
Instructions:
Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
http://thepioneerwoman.com/cooking/2013/01/perfect-potato-soup/
0 Point Weight Watchers Cabbage Soup
Ingredients:
3 cups nonfat beef broth (beef is the best) or 3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper
Directions:
Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.
I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
All very good. You can customise it a bit.
***Good additions are celery, rotel, and or crushed red pepper
http://www.food.com/recipe/ww-0-point-weight-watchers-cabbage-soup-128956?
Ingredients:
3 cups nonfat beef broth (beef is the best) or 3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper
Directions:
Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.
I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
All very good. You can customise it a bit.
***Good additions are celery, rotel, and or crushed red pepper
http://www.food.com/recipe/ww-0-point-weight-watchers-cabbage-soup-128956?
Southwest Cheddar Cheese Soup
4 medium-sized russet potatoes
3 C water
3 chicken bullion cubes (or 3 t bullion granules)
1 onion, chopped
1 C carrots, chopped
1 C green pepper, chopped
1/3 C butter
1/3 C flour
4 C velveeta cheese, cubed
2 T salsa
Chop up the potatoes, onion, carrots and green pepper. Toss them into a big soup pot and pour 3 cups of water over the top. The water should cover the veggies up with about half an inch of water remaining on top.
Add 3 chicken bullion cubes or 3 teaspoons of bullion granules to the pot. Give it a nice stir to incorporate. Turn the heat to medium high and let the veggies cook until they are fork tender.
While your veggies cook, find yourself some velveeta cheese. You will need just a little bit more than half of a 2 pound block. Or in other words, 4 cups of velveeta cheese cubed up nicely. Open up that package and cut up the cheese with a sharp knife.
In a skillet (or medium-sized sauce pan) melt 1/3 cup of butter over medium high heat.
Add 1/3 cup flour and immediately whisk it around to form a thick paste.
Pour in 3 1/2 cups of milk and whisk it around to combine. Keep stirring it and watch for it to get nice and bubbly and thick. Should take just a few minutes.
When your veggies are cooked through, add the thickened butter and milk mixture to the soup pot. (Don't drain any of the liquid the veggies were cooking in). Give it all a nice stir.
Add your velveeta cheese and 2 tablespoons of salsa. (Feel free to add a little bit more, if you enjoy that kind of thing). Stir it well to combine. The cheese will melt quite quickly. When it has been incorporated into the soup remove the pot from the heat, serve and enjoy.
https://sites.google.com/site/jamiecooksitupprintablerecipes/southwest-cheddar-cheese-soup
Crock-Pot Hawaiian Chicken Chili
Ingredients:
2-3 lbs boneless, skinless chicken breasts
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp olive oil
1 C onion, diced
1 C green pepper, diced
2 cloves garlic, minced
1 (20 oz) can pineapple chunks, drained w/ juice reserved
1 (10 oz) can Ro-Tel Tomatoes, or diced tomatoes w/ green chiles
1 (14.5 oz) can diced tomatoes
1 (14. oz) can kidney beans, drained
1 (14.5 oz) can black beans, drained
1 C prepared BBQ sauce
3 tbsp chili powder
1 tbsp cumin
1/2 tsp ground ginger
Instructions:
Season chicken breasts with salt and pepper and brown in olive oil just until they have some color but are not cooked through.
Place chicken in crock pot and top with onion, bell peper, tomatoes, beans, BBQ sauce, and 3/4 C of the reserved pineapple juice.
Stir chili powder, cumin, and ginger into the chili and set crock pot to cook on LOW for 6- 8 hours, or HIGH for 3-4.
Remove chicken from chili and shred into bite-sized pieces. Return to chili and stir in pineapple chunks. Season with salt and pepper to taste.
www.heatherlikesfood.com
Ingredients:
2-3 lbs boneless, skinless chicken breasts
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp olive oil
1 C onion, diced
1 C green pepper, diced
2 cloves garlic, minced
1 (20 oz) can pineapple chunks, drained w/ juice reserved
1 (10 oz) can Ro-Tel Tomatoes, or diced tomatoes w/ green chiles
1 (14.5 oz) can diced tomatoes
1 (14. oz) can kidney beans, drained
1 (14.5 oz) can black beans, drained
1 C prepared BBQ sauce
3 tbsp chili powder
1 tbsp cumin
1/2 tsp ground ginger
Instructions:
Season chicken breasts with salt and pepper and brown in olive oil just until they have some color but are not cooked through.
Place chicken in crock pot and top with onion, bell peper, tomatoes, beans, BBQ sauce, and 3/4 C of the reserved pineapple juice.
Stir chili powder, cumin, and ginger into the chili and set crock pot to cook on LOW for 6- 8 hours, or HIGH for 3-4.
Remove chicken from chili and shred into bite-sized pieces. Return to chili and stir in pineapple chunks. Season with salt and pepper to taste.
www.heatherlikesfood.com
Pork Stew: Carne Adovada
Ingredients:
2 dried red chile peppers
1 teaspoon coriander seeds
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black peppercorns
2 teaspoons salt
2 pounds cubed pork
2 tablespoons all-purpose flour
2 tablespoons butter, cubed
2 tablespoons grapeseed oil
1 large white onion, minced
3 garlic clove, lightly crushed with the side of a knife blade, and minced
1 tablespoon chili powder
1 tablespoon paprika
4 cups water
Directions
Preheat oven to 250 degrees F. Spread all the spices (chile, coriander, cumin, oregano, peppercorns) on a sheet of aluminum foil with the edges turned up to avoid spillage and toast the spices for a few minutes. Transfer the toasted spices to a molcajete or mortar and pestle and grind together.
Sprinkle the pork cubes with the spices, covering all surfaces of the meat as much as possible. Let the pork sit covered in the refrigerator for 2 hours.
Create a beurre manie by mashing the flour into the butter in a small bowl. Set aside until needed as a thickener for the stew.
Heat the grapeseed oil in a deep saute pan over medium-high heat until it begins to shimmer. Add the pork cubes and brown on all sides. Lower heat to medium and add the garlic and onion and stir to combine flavors. Cook until the onion turns translucent, then stir in chili powder and paprika. Add 4 cups water and reduce heat to low. Cover and let simmer until fork tender, about 2 hours. Add water as needed throughout the cooking process. In the last 30 minutes of cooking time, add the beurre manie to thicken. Serve hot.
http://www.foodnetwork.com/recipes/robert-irvine/pork-stew-carne-adovada-recipe
Ingredients:
2 dried red chile peppers
1 teaspoon coriander seeds
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black peppercorns
2 teaspoons salt
2 pounds cubed pork
2 tablespoons all-purpose flour
2 tablespoons butter, cubed
2 tablespoons grapeseed oil
1 large white onion, minced
3 garlic clove, lightly crushed with the side of a knife blade, and minced
1 tablespoon chili powder
1 tablespoon paprika
4 cups water
Directions
Preheat oven to 250 degrees F. Spread all the spices (chile, coriander, cumin, oregano, peppercorns) on a sheet of aluminum foil with the edges turned up to avoid spillage and toast the spices for a few minutes. Transfer the toasted spices to a molcajete or mortar and pestle and grind together.
Sprinkle the pork cubes with the spices, covering all surfaces of the meat as much as possible. Let the pork sit covered in the refrigerator for 2 hours.
Create a beurre manie by mashing the flour into the butter in a small bowl. Set aside until needed as a thickener for the stew.
Heat the grapeseed oil in a deep saute pan over medium-high heat until it begins to shimmer. Add the pork cubes and brown on all sides. Lower heat to medium and add the garlic and onion and stir to combine flavors. Cook until the onion turns translucent, then stir in chili powder and paprika. Add 4 cups water and reduce heat to low. Cover and let simmer until fork tender, about 2 hours. Add water as needed throughout the cooking process. In the last 30 minutes of cooking time, add the beurre manie to thicken. Serve hot.
http://www.foodnetwork.com/recipes/robert-irvine/pork-stew-carne-adovada-recipe
Carne Adovada
Ingredients:
1 Tbsp. vegetable oil
3 lbs. pork butt or pork shoulder, well-trimmed of fat and cut into 1-inch pieces
2 onions, chopped
6 cloves garlic, chopped
1 tsp. salt
1 Tbsp. flour or masa harisa
1/2 tsp. freshly ground pepper
1 cup (8 oz.) ground dried New Mexican red chile powder
6 cups water or broth
Preparation:
Preheat oven to 350°F.
Heat a large pot over medium heat. Once the pot is hot, add the oil. When the oil is hot, add the pork pieces to brown them. Add only enough pork so the pieces are in a single layer and don't touch each other; you will likely need to do this in batches. The pork should sizzle the second it touches the pot; if it doesn't, remove it and wait for the pot to heat up. Cook the pork, undisturbed, until each piece is well-browned on one side, about 3 minutes. Turn and brown on all sides. Transfer the pork to a large bowl or plate and repeat with remaining batches as needed.
When all the pork is browned and set aside, add the onions, garlic, and salt to the pot. Cook, stirring frequently, until the onions are soft, about 3 minutes. Sprinkle the onions with masa or flour and pepper and cook, stirring, until the raw flavor of the masa or flour cooks off (if you use flour it will smell a bit like pie crust), about 3 minutes.
Add the ground chile and stir to combine. Add 4 cups of water and bring to a boil.
In a blender, whirl the chile mixture until smooth. You may want to do this in batches, depending on the size of your blender. Be sure to hold a kitchen towels over the top to protect yourself (and your walls) from any potential splatters. Return the chile mixture to the pot. Add another 1 cup of water and the browned pork. Bring everything to a boil, cover, transfer to the oven, and bake for 1 hour.
Take the pot out of the oven and stir the stew after the first hour. Add an additional 1 cup of water to the pot if the stew seems dry. Recover the pot and return it to the oven to bake until the pork falls apart when you try to cut it with a fork and the sauce is thick, about 1 more hour. Serve the chile hot.
http://localfoods.about.com/od/southwestcooking/r/carne_adovada.htm
Ingredients:
1 Tbsp. vegetable oil
3 lbs. pork butt or pork shoulder, well-trimmed of fat and cut into 1-inch pieces
2 onions, chopped
6 cloves garlic, chopped
1 tsp. salt
1 Tbsp. flour or masa harisa
1/2 tsp. freshly ground pepper
1 cup (8 oz.) ground dried New Mexican red chile powder
6 cups water or broth
Preparation:
Preheat oven to 350°F.
Heat a large pot over medium heat. Once the pot is hot, add the oil. When the oil is hot, add the pork pieces to brown them. Add only enough pork so the pieces are in a single layer and don't touch each other; you will likely need to do this in batches. The pork should sizzle the second it touches the pot; if it doesn't, remove it and wait for the pot to heat up. Cook the pork, undisturbed, until each piece is well-browned on one side, about 3 minutes. Turn and brown on all sides. Transfer the pork to a large bowl or plate and repeat with remaining batches as needed.
When all the pork is browned and set aside, add the onions, garlic, and salt to the pot. Cook, stirring frequently, until the onions are soft, about 3 minutes. Sprinkle the onions with masa or flour and pepper and cook, stirring, until the raw flavor of the masa or flour cooks off (if you use flour it will smell a bit like pie crust), about 3 minutes.
Add the ground chile and stir to combine. Add 4 cups of water and bring to a boil.
In a blender, whirl the chile mixture until smooth. You may want to do this in batches, depending on the size of your blender. Be sure to hold a kitchen towels over the top to protect yourself (and your walls) from any potential splatters. Return the chile mixture to the pot. Add another 1 cup of water and the browned pork. Bring everything to a boil, cover, transfer to the oven, and bake for 1 hour.
Take the pot out of the oven and stir the stew after the first hour. Add an additional 1 cup of water to the pot if the stew seems dry. Recover the pot and return it to the oven to bake until the pork falls apart when you try to cut it with a fork and the sauce is thick, about 1 more hour. Serve the chile hot.
http://localfoods.about.com/od/southwestcooking/r/carne_adovada.htm
Crock Pot Chili Colorado
Serves 4-6
Chili paste:
2 large mild dried chilies (I used ancho chiles- dried poblanos)
2 large hot dried chilies—> feel free to use milder chiles for a less spicy chili
handful small dried red chilies (chile de arbol)
6 cups water
Chili:
2 medium onions, roughly chopped
1 large green bell pepper, roughly chopped
8 cloves garlic, minced
2.5 pounds stew beef
1 6-oz can organic tomato paste
1 28-oz can organic diced tomatoes
1 batch spicy chile paste (see above)
2 tsp cumin
1 tsp oregano
1/2 tsp cinnamon
2 tsp sea salt
Juice of 1/2 lime
Avocado and cilantro, for topping
To prepare chili paste, crack stems of chiles and dump out as many seeds as possible. Place in a medium sauce pot with water and bring to a boil. Boil on high for five minutes. Reduce to a rolling simmer and cook, covered for 10-15 minutes until chilies are softened. Drain, reserving liquid. Set aside to cool.
When chilies are cooled, place in a blender with 1/2 cup cooking liquid to make a thick paste-like sauce.
Meanwhile, Place onions, bell pepper and garlic in bottom of crock pot. Cover with stew beef and add tomato paste, stirring well. Top with diced tomatoes,chili paste, sea salt and all spices. Stir well.
Cover and cook on low, 6-8 hours until meat is tender. Pour in lime juice, stir and taste for seasoning. Add sea salt as desired, or cayenne if you like it really spicy!
http://cookbakenibble.com/2012/01/10/crock-pot-chili-colorado/
Serves 4-6
Chili paste:
2 large mild dried chilies (I used ancho chiles- dried poblanos)
2 large hot dried chilies—> feel free to use milder chiles for a less spicy chili
handful small dried red chilies (chile de arbol)
6 cups water
Chili:
2 medium onions, roughly chopped
1 large green bell pepper, roughly chopped
8 cloves garlic, minced
2.5 pounds stew beef
1 6-oz can organic tomato paste
1 28-oz can organic diced tomatoes
1 batch spicy chile paste (see above)
2 tsp cumin
1 tsp oregano
1/2 tsp cinnamon
2 tsp sea salt
Juice of 1/2 lime
Avocado and cilantro, for topping
To prepare chili paste, crack stems of chiles and dump out as many seeds as possible. Place in a medium sauce pot with water and bring to a boil. Boil on high for five minutes. Reduce to a rolling simmer and cook, covered for 10-15 minutes until chilies are softened. Drain, reserving liquid. Set aside to cool.
When chilies are cooled, place in a blender with 1/2 cup cooking liquid to make a thick paste-like sauce.
Meanwhile, Place onions, bell pepper and garlic in bottom of crock pot. Cover with stew beef and add tomato paste, stirring well. Top with diced tomatoes,chili paste, sea salt and all spices. Stir well.
Cover and cook on low, 6-8 hours until meat is tender. Pour in lime juice, stir and taste for seasoning. Add sea salt as desired, or cayenne if you like it really spicy!
http://cookbakenibble.com/2012/01/10/crock-pot-chili-colorado/
Chocolate Chili
Ingredients:
2 pounds ground beef
2 onions, chopped
1 tablespoon plus 2 teaspoons chili powder
1 tablespoon ground cumin
2 tablespoons unsweetened cocoa powder
3 cloves garlic, minced
2 jalapeno peppers, seeded and minced
Two 15-ounce cans ranch-style beans, undrained
1 teaspoon cayenne pepper
1 teaspoon dried oregano
Two 15-ounce cans black beans, drained and rinsed
One 15-ounce can diced tomatoes
4 cups tomato sauce
2 cups beef broth
Optional garnishes: Sour cream, shredded cheese, minced chives
Directions:
In a large Dutch oven over medium-high heat, add the ground beef and cook for 2 minutes. Next, add the onions, chili powder and cumin, and stir together. Add the cocoa, garlic and jalapenos, mix together and cook for 2 minutes. Next, add in the ranch-style beans, cayenne pepper and oregano, and cook for another minute. Add the black beans, diced tomatoes, tomato sauce and broth, cover and simmer for 1 hour, stirring occasionally.
Garnish with sour cream, shredded cheese and chives if desired.
http://www.foodnetwork.com/recipes/paula-deen/chocolate-chili-recipe/index.html?oc=linkback
Ingredients:
2 pounds ground beef
2 onions, chopped
1 tablespoon plus 2 teaspoons chili powder
1 tablespoon ground cumin
2 tablespoons unsweetened cocoa powder
3 cloves garlic, minced
2 jalapeno peppers, seeded and minced
Two 15-ounce cans ranch-style beans, undrained
1 teaspoon cayenne pepper
1 teaspoon dried oregano
Two 15-ounce cans black beans, drained and rinsed
One 15-ounce can diced tomatoes
4 cups tomato sauce
2 cups beef broth
Optional garnishes: Sour cream, shredded cheese, minced chives
Directions:
In a large Dutch oven over medium-high heat, add the ground beef and cook for 2 minutes. Next, add the onions, chili powder and cumin, and stir together. Add the cocoa, garlic and jalapenos, mix together and cook for 2 minutes. Next, add in the ranch-style beans, cayenne pepper and oregano, and cook for another minute. Add the black beans, diced tomatoes, tomato sauce and broth, cover and simmer for 1 hour, stirring occasionally.
Garnish with sour cream, shredded cheese and chives if desired.
http://www.foodnetwork.com/recipes/paula-deen/chocolate-chili-recipe/index.html?oc=linkback
Green Chile and Cheese Soup with Smokey Croutons
Ingredients:
For Soup
4 cups diced white or red potatoes
2 tablespoons butter
1 small sweet onion, diced
2 cloves garlic, minced
2 large Roma tomatoes, diced
1 cup corn
1 small can hominy, optional
2 cups roasted green chile, diced
1 teaspoon cumin
Salt and pepper
6 cups low-sodium chicken broth
½ cup light cream
2 cups shredded mozzarella
1 cup queso fresco,crumbled
1 cup cooked Mexican chorizo
Cilantro and green onions for garnish
For Smokey Croutons
3 bolillo rolls, cut into 1-inch cubes
1½ teaspoons smoked paprika
½ teaspoon cumin
1 teaspoon granulated garlic
Salt and fresh cracked pepper
Olive oil
Directions:
In a large pot, add 2 tablespoons of butter with 2 tablespoons of olive oil and heat to medium heat. Add the potatoes and cook for 8 to 10 minutes, stirring often.
Add the onions and garlic and cook for 2 minutes. Then add the tomatoes, corn, hominy, green chile, cumin, and broth. Bring to a boil and season lightly with salt and pepper. Preheat the oven to 350ºF. Cook the chorizo and transfer to a plate lined with paper towels to remove excess grease, set aside.
In a large bowl, add the bread and lightly drizzle with olive oil and season with smoked paprika, cumin, garlic, salt and pepper. Transfer to a baking sheet and bake in preheated oven for 8 to 10 minutes. Remove from oven and set aside.
After the soup has had a chance to simmer and potatoes are done, heat the cream for a few seconds in the microwave and then add it to the soup. Cook for another 10 minutes, taste for salt.
To plate, add about 1/3 to 1/2 cup shredded mozzarella to the bottom of bowl. Ladle hot soup over the cheese, top with a few croutons, chorizo, queso fresco, green onions and cilantro. Yields up to 8 servings.
http://www.hispanickitchen.com/profiles/blogs/green-chile-and-cheese-soup-with-smokey-croutons
Ingredients:
For Soup
4 cups diced white or red potatoes
2 tablespoons butter
1 small sweet onion, diced
2 cloves garlic, minced
2 large Roma tomatoes, diced
1 cup corn
1 small can hominy, optional
2 cups roasted green chile, diced
1 teaspoon cumin
Salt and pepper
6 cups low-sodium chicken broth
½ cup light cream
2 cups shredded mozzarella
1 cup queso fresco,crumbled
1 cup cooked Mexican chorizo
Cilantro and green onions for garnish
For Smokey Croutons
3 bolillo rolls, cut into 1-inch cubes
1½ teaspoons smoked paprika
½ teaspoon cumin
1 teaspoon granulated garlic
Salt and fresh cracked pepper
Olive oil
Directions:
In a large pot, add 2 tablespoons of butter with 2 tablespoons of olive oil and heat to medium heat. Add the potatoes and cook for 8 to 10 minutes, stirring often.
Add the onions and garlic and cook for 2 minutes. Then add the tomatoes, corn, hominy, green chile, cumin, and broth. Bring to a boil and season lightly with salt and pepper. Preheat the oven to 350ºF. Cook the chorizo and transfer to a plate lined with paper towels to remove excess grease, set aside.
In a large bowl, add the bread and lightly drizzle with olive oil and season with smoked paprika, cumin, garlic, salt and pepper. Transfer to a baking sheet and bake in preheated oven for 8 to 10 minutes. Remove from oven and set aside.
After the soup has had a chance to simmer and potatoes are done, heat the cream for a few seconds in the microwave and then add it to the soup. Cook for another 10 minutes, taste for salt.
To plate, add about 1/3 to 1/2 cup shredded mozzarella to the bottom of bowl. Ladle hot soup over the cheese, top with a few croutons, chorizo, queso fresco, green onions and cilantro. Yields up to 8 servings.
http://www.hispanickitchen.com/profiles/blogs/green-chile-and-cheese-soup-with-smokey-croutons
Green Chile Stew
Ingredients:
1 1/2 Tbsp. coriander seeds, toasted and ground
1 Tbsp. olive oil or canola oil
1 1/2 pounds sirloin, trimmed with no fat
salt and pepper
1 large onion, chopped
3 large garlic cloves, minced
3 cups crushed tomatoes
6 cups chicken stock
1 tsp. oregano
1 pound potatoes, cut into ½” cubes
3 cups chopped New Mexico green chile
Salt to taste
Flour tortillas (as a side)
Instructions:
To toast the coriander, heat a heavy skillet on the stovetop. Add the coriander seeds, shaking the skillet often until the seeds become aromatic and lightly brown. Transfer to a mortar and pestle and grind. Set aside.
Heat the oil in a large Dutch oven medium high heat. Lightly salt and pepper both sides of the sirloin. Add to the Dutch oven and sear on both sides. Transfer to plate.
Reduce the heat to medium. Add the onion and garlic. Saute’ for about 2 minutes.
Add the tomatoes, ground coriander, oregano, stock, potatoes and green chile.
Cut the meat into bite size cubes and transfer back into the pot along with any juices that have accumulated on the plate.
Bring to a boil and reduce to a simmer. Simmer for 45 minutes or until the potatoes are tender.
Taste and add salt if necessary. (If you use canned tomatoes, you’ll probably not need to add salt.)
Serve with warm flour tortillas.
**(leftovers freeze quite well)
mjskitchen.com/greenchilestew.com
Ingredients:
1 1/2 Tbsp. coriander seeds, toasted and ground
1 Tbsp. olive oil or canola oil
1 1/2 pounds sirloin, trimmed with no fat
salt and pepper
1 large onion, chopped
3 large garlic cloves, minced
3 cups crushed tomatoes
6 cups chicken stock
1 tsp. oregano
1 pound potatoes, cut into ½” cubes
3 cups chopped New Mexico green chile
Salt to taste
Flour tortillas (as a side)
Instructions:
To toast the coriander, heat a heavy skillet on the stovetop. Add the coriander seeds, shaking the skillet often until the seeds become aromatic and lightly brown. Transfer to a mortar and pestle and grind. Set aside.
Heat the oil in a large Dutch oven medium high heat. Lightly salt and pepper both sides of the sirloin. Add to the Dutch oven and sear on both sides. Transfer to plate.
Reduce the heat to medium. Add the onion and garlic. Saute’ for about 2 minutes.
Add the tomatoes, ground coriander, oregano, stock, potatoes and green chile.
Cut the meat into bite size cubes and transfer back into the pot along with any juices that have accumulated on the plate.
Bring to a boil and reduce to a simmer. Simmer for 45 minutes or until the potatoes are tender.
Taste and add salt if necessary. (If you use canned tomatoes, you’ll probably not need to add salt.)
Serve with warm flour tortillas.
**(leftovers freeze quite well)
mjskitchen.com/greenchilestew.com
Chipotle Chocolate Chili
1 lb. lean ground beef
1 medium onion, chopped
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 Tbs. brown sugar
1 ½ Tbs. chili powder
½ Tbs. HOT chili powder
1 tsp. ground cumin
1 Tbs. unsweetened cocoa powder
1/2 tsp. freshly-ground black pepper
1/2 tsp. salt
1-2 tsp. adobo sauce, from the can of chipotle chilies in adobo sauce
1 Chipotle chilie in adobo sauce
1/4 oz. unsweetened chocolate (1/4 unsweetened baking cube), chopped, plus more for shaving on top
Light sour cream
Chopped green onions
3 Tbs. red wine vinegar
Shredded cheese
Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, and ground beef until meat is cooked through. Add salt, pepper, cumin, chili powder, hot chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the adobo sauce from a small can of chipotle chilies, which is about 1-2 tsp.
To do this I placed a fine mesh strainer over a bowl and poured the entire can of chilies into the strainer. Then, using a spoon, I mashed the sauce out of the peppers and through the strainer into the bowl below.
Heat to boiling and then reduce to a simmer (uncovered). Add one whole chipotle chili, which you will remove before serving. Stir occasionally, until thickened as desired (It took about 30-40 minutes). Remove the chipotle chili and add 3 Tbsp. red wine vinegar and the chopped chocolate.
When thickened and seasoned as desired, serve with green onions, sour cream, shaved chocolate (if desired) and shredded cheese.
http://mmmcafe.blogspot.com/2013/01/chipotle-chocolate-chili.html
1 lb. lean ground beef
1 medium onion, chopped
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 Tbs. brown sugar
1 ½ Tbs. chili powder
½ Tbs. HOT chili powder
1 tsp. ground cumin
1 Tbs. unsweetened cocoa powder
1/2 tsp. freshly-ground black pepper
1/2 tsp. salt
1-2 tsp. adobo sauce, from the can of chipotle chilies in adobo sauce
1 Chipotle chilie in adobo sauce
1/4 oz. unsweetened chocolate (1/4 unsweetened baking cube), chopped, plus more for shaving on top
Light sour cream
Chopped green onions
3 Tbs. red wine vinegar
Shredded cheese
Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, and ground beef until meat is cooked through. Add salt, pepper, cumin, chili powder, hot chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the adobo sauce from a small can of chipotle chilies, which is about 1-2 tsp.
To do this I placed a fine mesh strainer over a bowl and poured the entire can of chilies into the strainer. Then, using a spoon, I mashed the sauce out of the peppers and through the strainer into the bowl below.
Heat to boiling and then reduce to a simmer (uncovered). Add one whole chipotle chili, which you will remove before serving. Stir occasionally, until thickened as desired (It took about 30-40 minutes). Remove the chipotle chili and add 3 Tbsp. red wine vinegar and the chopped chocolate.
When thickened and seasoned as desired, serve with green onions, sour cream, shaved chocolate (if desired) and shredded cheese.
http://mmmcafe.blogspot.com/2013/01/chipotle-chocolate-chili.html
Creamy Taco Soup
3/4 cup nonfat Greek yogurt
1 15-oz can 50% less sodium white beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chills
1 15-oz can diced tomatoes
1 cup reduced-sodium chicken broth
1 cup frozen or fresh corn
1 1/2 pounds shredded precooked chicken breast
2 tbsp fresh squeezed lime
1 clove garlic, minced
1/2 tsp onion powder
1 tbsp fresh oregano, chopped
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
1 tbsp dried cilantro
2 tsp Mrs. Dash Fiesta Lime Seasoning Blend
Place 1/2 cup broth and white beans in a blender and puree. Add yogurt and blend again. Pour liquid into slow cooker.
Add remaining ingredients and stir well.
Cover and cook on high for 2 hours or on low for 4-5 hours.
Note: Be sure to rinse and drain black beans and chicken well before adding to slow cooker.
Nutrition Facts (per serving): Calories 275, Fat 2 g, Saturated fat 1 g, Cholesterol 47 mg, Sodium 401 mg, Carbohydrates 36 g, Dietary Fiber 11 g, Sugars 7 g, Protein 32 g
www.muscleandfitnesshers/com
3/4 cup nonfat Greek yogurt
1 15-oz can 50% less sodium white beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chills
1 15-oz can diced tomatoes
1 cup reduced-sodium chicken broth
1 cup frozen or fresh corn
1 1/2 pounds shredded precooked chicken breast
2 tbsp fresh squeezed lime
1 clove garlic, minced
1/2 tsp onion powder
1 tbsp fresh oregano, chopped
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
1 tbsp dried cilantro
2 tsp Mrs. Dash Fiesta Lime Seasoning Blend
Place 1/2 cup broth and white beans in a blender and puree. Add yogurt and blend again. Pour liquid into slow cooker.
Add remaining ingredients and stir well.
Cover and cook on high for 2 hours or on low for 4-5 hours.
Note: Be sure to rinse and drain black beans and chicken well before adding to slow cooker.
Nutrition Facts (per serving): Calories 275, Fat 2 g, Saturated fat 1 g, Cholesterol 47 mg, Sodium 401 mg, Carbohydrates 36 g, Dietary Fiber 11 g, Sugars 7 g, Protein 32 g
www.muscleandfitnesshers/com
Crock Pot Broccoli Cheese Soup
1/2 cup green pepper
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli
Directions:
1 Sauté onion and green pepper in butter. 2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt. chopped 1
http://www.food.com/recipe/broccoli-cheese-soup-for-the-crock-pot
1/2 cup green pepper
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli
Directions:
1 Sauté onion and green pepper in butter. 2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt. chopped 1
http://www.food.com/recipe/broccoli-cheese-soup-for-the-crock-pot
Mexican Meatball Soup
1 tablespoon vegetable oil
1/2 small onion, chopped (about 1/2 cup)
1/3 cup uncooked long-grain rice
2 tablespoons chopped fresh cilantro
1 pound ground sirloin beef
Salt and freshly ground black pepper
1 carrot, cut into rounds (about 3/4 cup)
1 serrano chile, whole
1 Yukon gold potato, skin on, diced (about 1 cup)
2 tablespoons tomato paste
8 cups vegetable stock
2 zucchini, diced (about 1 cup)
In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.
1 tablespoon vegetable oil
1/2 small onion, chopped (about 1/2 cup)
1/3 cup uncooked long-grain rice
2 tablespoons chopped fresh cilantro
1 pound ground sirloin beef
Salt and freshly ground black pepper
1 carrot, cut into rounds (about 3/4 cup)
1 serrano chile, whole
1 Yukon gold potato, skin on, diced (about 1 cup)
2 tablespoons tomato paste
8 cups vegetable stock
2 zucchini, diced (about 1 cup)
In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.
Stuffed Pepper Soup
Ingredients:
1 lb ground beef
1 md bell pepper, chopped
1 c finely diced onion
1 can(s) 29 oz diced tomatoes
1 can(s) 15 oz can tomato sauce
1 can(s) 14 oz chicken broth
1/4 tsp thyme, dried
1/4 tsp dried sage
2 c cooked rice
Directions:
In large pot brown ground beef, drain off fat and add onions and peppers, cook until the onions are translucent but not letting them brown 2 Add, tomatoes (undrained) tomato sauce, broth, Thyme and sage stir.
Cover and let simmer for 30-40 minutes until peppers are tender. Add tw0 cups cooked rice stir to heat. I like grated Cheddar or Munster cheese on top of mine.
http://skinnytaste.com
Ingredients:
1 lb ground beef
1 md bell pepper, chopped
1 c finely diced onion
1 can(s) 29 oz diced tomatoes
1 can(s) 15 oz can tomato sauce
1 can(s) 14 oz chicken broth
1/4 tsp thyme, dried
1/4 tsp dried sage
2 c cooked rice
Directions:
In large pot brown ground beef, drain off fat and add onions and peppers, cook until the onions are translucent but not letting them brown 2 Add, tomatoes (undrained) tomato sauce, broth, Thyme and sage stir.
Cover and let simmer for 30-40 minutes until peppers are tender. Add tw0 cups cooked rice stir to heat. I like grated Cheddar or Munster cheese on top of mine.
http://skinnytaste.com
Chili Verde
2 lbs. pork, diced (I used boneless pork ribs)
1 c. onion, chopped
14 oz. chicken broth
1½ tsp. garlic powder
2 ½ Tbsp. chicken stock
1 tsp. celery salt
1 Tbsp. cornstarch
½ tsp. oregano
1 Tbsp. cumin
½ Tbsp. jalapeno
4 Tbsp. chopped cilantro
½ Tbsp. chili powder
1 Tbsp. green Tabasco sauce
10 oz. green enchilada sauce
27 oz. canned green chiles, chopped or diced
8 oz. canned green chiles, pureed
1-2 cans white beans, drained and rinsed (optional)
1/2 tsp. salt
Instructions:
Brown pork and drain.
Add onion & chicken broth (will not cover meat). Simmer 1 hour, stirring often.
Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce.
Simmer 1 hour stirring often to avoid sticking.Add green enchilada sauce and stir. Simmer ½ hour. Add chopped green chiles and cook for 15 minutes.
Add pureed green chiles, white beans and salt to taste (about 1/2 tsp).Serve with cheese, sour cream, chips and/or flour tortillas.
http://favfamilyrecipes.com
2 lbs. pork, diced (I used boneless pork ribs)
1 c. onion, chopped
14 oz. chicken broth
1½ tsp. garlic powder
2 ½ Tbsp. chicken stock
1 tsp. celery salt
1 Tbsp. cornstarch
½ tsp. oregano
1 Tbsp. cumin
½ Tbsp. jalapeno
4 Tbsp. chopped cilantro
½ Tbsp. chili powder
1 Tbsp. green Tabasco sauce
10 oz. green enchilada sauce
27 oz. canned green chiles, chopped or diced
8 oz. canned green chiles, pureed
1-2 cans white beans, drained and rinsed (optional)
1/2 tsp. salt
Instructions:
Brown pork and drain.
Add onion & chicken broth (will not cover meat). Simmer 1 hour, stirring often.
Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce.
Simmer 1 hour stirring often to avoid sticking.Add green enchilada sauce and stir. Simmer ½ hour. Add chopped green chiles and cook for 15 minutes.
Add pureed green chiles, white beans and salt to taste (about 1/2 tsp).Serve with cheese, sour cream, chips and/or flour tortillas.
http://favfamilyrecipes.com
Spicy Black Bean Soup
1 spray(s) cooking spray
1 medium uncooked onion, finely chopped
4 clove(s) garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
14 1/2 oz fat-free chicken broth, or vegetable broth
10 oz canned tomatoes with green chilis, such as Rotel Tomatoes
11 oz canned yellow corn, drained -------( I just use frozen corn instead of canned)
Instructions:
Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
Place second can of beans and broth in blender and puree until smooth; add to stockpot.
Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.
http://weightwatchers.com
1 spray(s) cooking spray
1 medium uncooked onion, finely chopped
4 clove(s) garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
14 1/2 oz fat-free chicken broth, or vegetable broth
10 oz canned tomatoes with green chilis, such as Rotel Tomatoes
11 oz canned yellow corn, drained -------( I just use frozen corn instead of canned)
Instructions:
Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
Place second can of beans and broth in blender and puree until smooth; add to stockpot.
Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.
http://weightwatchers.com
Smoky Chipotle Vegetarian Chili
1 tablespoon olive oil
2 large sweet onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, (if unavailable, double on red), chopped
2 medium zucchini, diced
1 yellow squash, diced
3 cloves garlic
Stems from 1 bunch of cilantro, (leaves reserved for garnish)
One 7-ounce can mild green chiles
2 or 3 canned chipotle chiles in adobo sauce
2 cups vegetable stock
Three 15-ounce cans diced fire-roasted tomatoes
Two 15-ounce cans kidney beans, rinsed and drained
One 15-ounce can black beans, rinsed and drained
One 15-ounce can pinto beans, rinsed and drained
2 teaspoons salt
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
1 bottle dark Mexican beer, (Negra Modelo if you can find it)
For the Garnishes
Leaves from 1 bunch fresh cilantro
8 ounces sour cream
1 cup shredded Monterey Jack cheese
2 limes, cut into thin wedges
2 avocados, seeded, peeled, diced, and tossed with lime juice
Directions:
Heat the olive oil in a large pot over medium heat. Add the onions and peppers and sauté until they’re beginning to caramelize, about 8 minutes.
Add the zucchini and yellow squash and sauté until tender, about 5 minutes.
In the meantime, combine the garlic cloves, cilantro stems, green chiles, and chipotle chiles in a small food processor and process until minced. Add 1⁄2 cup of the stock and pulse to combine or stir together in a bowl.
Add the chile mixture and the tomatoes to the pot and bring to a simmer. Add the beans, salt, chili powder, cumin, oregano, beer, and the remaining 11⁄2 cups stock. Simmer, uncovered, stirring frequently, until the chili thickens and the vegetables soften, about 30 minutes.
Remove the pot of chili from the heat and plonk it on another burner, the countertop, or the table. Place each garnish in a bowl and call your guests. (The chili is best if made the night before and rewarmed gently over low heat. It can keep in the refrigerator for up to a week.)
http://leitesculinaria.com
Beef and Black Bean Chili
1 pound ground beef
1 tablespoon oil
1 onion, diced
4 cloves garlic
2 teaspoons cumin, toasted and ground
1 tablespoon chipotle chili powder
1 tablespoon ancho chili powder
1 (28 ounce) can diced tomatoes
2 (19 ounce) cans black beans, drained and rinsed
1 cup beef broth, beer or coffee
1 chipotle chili in adobo sauce, chopped
1 teaspoon oregano
salt and pepper to taste
1 handful cilantro, chopped
Directions
Heat a large sauce pan over medium heat.
Add the ground beef and brown, breaking it apart as is cooks, drain any grease and set the beef aside.
Add the oil in the pan, add the onion and saute until tender, about 5-7 minutes.
Add the garlic, cumin and chili powders and saute until fragrant, about a minute.
Add the tomatoes, beans, broth, chipotle and oregano, bring to a boil, reduce the heat and simmer for 20-50 minutes.
**Note This recipe is on the healthier side but if you don't mind you could cook a few slices of bacon after browning the beef and then sauteing the onions in the bacon grease and that will add a ton of flavour to the chili! Next up is the liquid and you could just use water but why not take the opportunity to build up more flavour by using something like beef broth, a cup of coffee or even a glass of wine or a bottle of beer. For this particular batch I used a chocolate stout for the liquid and the hint of chocolate was pretty amazing! I have also used straight up cocoa powder or even a small piece of dark chocolate in chilies before and it works quite well as does a touch cinnamon.
http://closetcooking.com
Creamy Green Chile Soup
Ingredients:
2 tablespoons butter
1/2 large onion, diced
3 cloves garlic, minced
2 large ribs celery, diced
1-7 oz. can whole fire roasted green chiles, drained & diced
6 cups chicken broth
1/2 teaspoon chili powder
1 teaspoon ground cumin
salt & pepper, to taste
2 large carrots, peeled and finely diced
1 cup frozen sweet corn
2 cups diced, roasted chicken {optional}
3/4 cup heavy cream
1/4 cup all purpose flour {optional}
toppings:
grated cheddar cheese
chopped cilantro
broken tortilla chips
Directions:
Heat large pot over medium heat. Melt butter and saute onions and celery until onions are translucent, 5 minutes. Stir in garlic and green chiles and saute 3 minutes. Pour in chicken broth, chili powder, cumin, salt and pepper and bring to boil. Cover pot with well fitting lid and reduce to simmer. Simmer soup 10-15 minutes and then remove from heat. Using an immersion blender, puree soup and return to heat. Stir in carrots and cook until softened, about 5 minutes {I cut mine pretty small}. Stir in corn and chicken.
Place flour into small bowl and slowly whisk in cream to prevent lumps. {If there seems to be lumps, you can always pour it through a strainer first!} Pour this mixture into hot soup and cook until it thickens slightly. Taste and readjust seasonings adding more salt and pepper, if needed.
Serve hot with any desired toppings.
http://laurenslatest.com
Chicken Tortilla Soup
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
FOR THE GARNISHES:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro
Preheat oven to 375 degrees.
Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
http://thepioneerwoman.com
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
FOR THE GARNISHES:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro
Preheat oven to 375 degrees.
Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
http://thepioneerwoman.com
Beef Stew
1 lb stew meat (I use lean round cut into small chunks)
1 sweet yellow onion chopped into large pieces
6 cloves of garlic chopped
1 tbsp olive oil
1 can diced tomatoes
1-2 tsp dried thyme
Salt and pepper to taste
2 bay leaves
6 cups of beef stock
1 cup diced carrots
1 cup diced celery
2 cups diced baby red potatoes (skin on)
Preheat oven to 250 degrees (you can also use stove top or crock-pot). Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings and stock. Cover and cook in the oven for at least 4 hours. Remove pot from oven place on stove top over medium low heat.
Add vegetables to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 1 - 1 1/ 2 hours. If you want the stew to be thick, add a slurry of cornstarch and cold beef broth (mixing thoroughly) then pour into stew while it's boiling, stir then reduce heat to low. Serve and enjoy!
http://fortheloveofcooking-recipes.blogspot.com
1 lb stew meat (I use lean round cut into small chunks)
1 sweet yellow onion chopped into large pieces
6 cloves of garlic chopped
1 tbsp olive oil
1 can diced tomatoes
1-2 tsp dried thyme
Salt and pepper to taste
2 bay leaves
6 cups of beef stock
1 cup diced carrots
1 cup diced celery
2 cups diced baby red potatoes (skin on)
Preheat oven to 250 degrees (you can also use stove top or crock-pot). Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings and stock. Cover and cook in the oven for at least 4 hours. Remove pot from oven place on stove top over medium low heat.
Add vegetables to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 1 - 1 1/ 2 hours. If you want the stew to be thick, add a slurry of cornstarch and cold beef broth (mixing thoroughly) then pour into stew while it's boiling, stir then reduce heat to low. Serve and enjoy!
http://fortheloveofcooking-recipes.blogspot.com
Smoked Paprika and Chickpea
Ingredients
1 tablespoon olive oil
1 red onion, peeled and minced
3 garlic cloves, peeled and minced
2 celery stalks, strings removed with a potato peeler and chopped small
2 teaspoons finely chopped rosemary leaves
2 cups cooked chickpeas (yes, you can use a 14.5-ounce can of rinsed, drained chickpeas in place of soaked,
(dried peas)
1/4 to 1/2 teaspoon smoked paprika
2 bay leaves
1 level tablespoon tomato paste
1 14-ounce can diced tomatoes, undrained
4 to 5 ladles of water (or you can use any kind of stock if you have some made from scratch that’s fine.
Coarse salt and black pepper
A small handful of flat-leaf parsley, chopped
Directions
1. Heat the olive oil in a large, heavy-bottomed pot and add the onion, garlic, celery, and rosemary. Sauté for a few minutes until the vegetables and aromatics begin to soften, then add the chickpeas, smoked paprika, bay leaves, tomato paste, and canned tomatoes and bring to a simmer. Add the water, season, and bring back to a boil. Lower the heat and simmer for 10 minutes.
2. Discard the bay leaves. Let cool slightly and then process about half the mixture in a blender (or reach for that handy immersion blender, if you have one) then stir the purée into the chunky soup in the pot. Taste and adjust the seasoning. Stir in the parsley and reheat gently if you need to. Ladle into warm bowls.
http://ecurry.com
Tomato Basil Soup
3 cloves of garlic, minced
2 tablespoons of olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp of sugar
1/2 tsp of fresh ground black pepper
1/4 cup of heavy cream
3 tablespoons of fresh basil, julienned
parmesan cheese
In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add chicken stock, salt, pepper and sugar. Cook the soup on medium at a simmer for 10 minutes.
http://jennysteffens.blogspot.com
Rustic Italian Vegetable & Bread Soup
1/4 pound of bacon, cubed
2 tablespoons of olive oil
1/2 cup of onions, 1/2 inch dice
2 cups of carrots, 1/2 inch dice
2 cups of celery, 1/2 inch dice
6 cloves of garlic, minced
6 cups of chicken stock
1 - 28 ounce can of whole tomatoes
4 cups of cabbage, shredded
3 cups of spinach
4 cups of bread cubes
salt & pepper
1/2 cup of fresh basil, torn (plus more for garnish)
parmesan cheese
In a large stock pot, cook bacon in olive oil, then add onion, carrots and celery. Cook for about 4 minutes until they are tender. Add minced garlic and cook for one minute. Add chicken stock (may need more or less depending on desired consistency). Add tomatoes one at a time, but crushing them (squeezing) into the pot. Bring to a simmer. Add the cabbage, spinach and salt & pepper. Cook for 10-15 minutes. Add bread cubes. Simmer for 10 minutes. Served garnished with basil & parmesan.
http://jennysteffens.blogspot.com
Italian Meatball Soup
Meatballs:
1 lb lean ground beef (I used 93/7)
1/2 cup Parmesan cheese, grated
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1 egg
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
Dried oregano, to taste
Soup:
1 tbsp olive oil
1/2 sweet yellow onion, diced
2 carrots, diced
2-3 stalks of celery, diced
1 cup of russet potato, peeled & diced
Sea salt and freshly cracked pepper, to taste
Dried oregano, to taste
1 bay leaf
8 cups of beef broth
1 1/2 tbsp tomato paste
2 cups of green cabbage, chopped
Parmesan cheese, garnish
Combine all the ingredients for the meatballs together and form small balls. Place in the refrigerator to chill for 30 minutes.
Heat the olive oil in a large Dutch oven over medium high heat. Once it's hot, add the meatballs and cook for 3-4 minutes until lightly browned all over. Remove the meatballs from the Dutch oven to a plate. Cover with tinfoil and set aside.
Turn the stove down to medium low and add the onions, carrot, celery, and potato. Cook stirring occasionally for 4-5 minutes. Add the bay leaf, beef broth, tomato paste to the Dutch oven, season with oregano, sea salt and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 hour. Add the meatballs and cabbage to the soup, taste and re-season if needed. Serve topped with freshly Parmesan if desired. Enjoy.
http://fortheloveofcooking-recipes.blogspot.com
Mexican Beef Stew
1 tsp olive oil
1 lb of round roast, diced into chunks
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp oregano
Sea salt and fresh cracked black pepper, to taste
1 sweet yellow onion, cut into large chunks
5-6 cloves of garlic, chopped
1 7 oz can of whole green chiles, diced
1 15 oz can of diced tomatoes (Fire Roasted)
6 cups of beef broth
1 bay leaf (not pictured below)
1 15 oz can of black beans, drained and rinsed
1 cup of frozen corn, thawed
Cilantro, chopped (divided)
3-4 corn tortillas (topping)
Cotija cheese (topping)
Preheat the oven to 275 degrees.
Heat olive oil in a Dutch Oven over medium heat. Once it's hot add the diced beef and seasonings then brown for 2 minutes; add the onion, garlic, green chile and sauté for 3-4 minutes. Add the tomatoes, beef broth and bay leaf then stir and cover with a lid. Place in the oven for 4-5 hours. Remove from the oven and place on the stove top over medium heat; add the beans, cilantro (reserving a bit for garnish) and corn. If you want it thicker, add a slurry of cornstarch and beef stock. Add to the stew when boiling and it will thicken right up.
Preheat the oven to 350 degrees. Take a few corn tortillas and spray them with olive oil cooking spray on both side. Cut into small strips and place on a baking sheet. Season with salt and pepper if you like. Bake until golden brown on both sides, about 5-7 minutes.
Top the soup with the crispy tortilla strips, a little cotija cheese and cilantro. Enjoy.
1 tsp olive oil
1 lb of round roast, diced into chunks
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp oregano
Sea salt and fresh cracked black pepper, to taste
1 sweet yellow onion, cut into large chunks
5-6 cloves of garlic, chopped
1 7 oz can of whole green chiles, diced
1 15 oz can of diced tomatoes (Fire Roasted)
6 cups of beef broth
1 bay leaf (not pictured below)
1 15 oz can of black beans, drained and rinsed
1 cup of frozen corn, thawed
Cilantro, chopped (divided)
3-4 corn tortillas (topping)
Cotija cheese (topping)
Preheat the oven to 275 degrees.
Heat olive oil in a Dutch Oven over medium heat. Once it's hot add the diced beef and seasonings then brown for 2 minutes; add the onion, garlic, green chile and sauté for 3-4 minutes. Add the tomatoes, beef broth and bay leaf then stir and cover with a lid. Place in the oven for 4-5 hours. Remove from the oven and place on the stove top over medium heat; add the beans, cilantro (reserving a bit for garnish) and corn. If you want it thicker, add a slurry of cornstarch and beef stock. Add to the stew when boiling and it will thicken right up.
Preheat the oven to 350 degrees. Take a few corn tortillas and spray them with olive oil cooking spray on both side. Cut into small strips and place on a baking sheet. Season with salt and pepper if you like. Bake until golden brown on both sides, about 5-7 minutes.
Top the soup with the crispy tortilla strips, a little cotija cheese and cilantro. Enjoy.
Posole: Pork and Hominy Soup
Recipe Description It is a very filling soup that is easy to put together. The pork is soft and tender and the hominy adds to the texture of the soup. Next time you make carnitas, make extra and plan for a posole soup.
Ingredients
2 Tablespoons Butter
1 whole Large Onion, Diced
3 cloves Garlic, Minced
2 whole Jalapenos-seeded And Diced
3 teaspoons Cumin
1-½ teaspoon Oregano
½ teaspoons Black Pepper
3 cups Cooked Pork, Like Carnitas
1 cup Roasted Green Chilies (canned Or Fresh), Diced
¼ cups Medium Green Salsa
2 cans (15 Oz. Can) Hominy, Drained And Rinsed
Reserved Juices From Carnitas
1 quart Chicken Stock
Tabasco Or Sriracha Sauce (optional)
Preparation Instructions
Melt butter over medium heat and add onion, garlic, jalapeno, and spices. Saute until veggies are soft.
Add vegetables in a slow cooker with pork, green chilies, salsa and hominy. Add reserved juices from the carnitas and stock to cover. Cover slow cooker and set on Low for 7 hours or High for 3 1/2 hours. Add tabasco or sriracha sauce to your taste and serve with desired garnishes.
If you prefer to do this stovetop, saute veggies as directed and combine everything in a large heavy pot. Bring the soup to a boil, lower heat to a simmer and cover. Simmer for 2 hours until flavors are well combined.
www.tastykitchen.com
Recipe Description It is a very filling soup that is easy to put together. The pork is soft and tender and the hominy adds to the texture of the soup. Next time you make carnitas, make extra and plan for a posole soup.
Ingredients
2 Tablespoons Butter
1 whole Large Onion, Diced
3 cloves Garlic, Minced
2 whole Jalapenos-seeded And Diced
3 teaspoons Cumin
1-½ teaspoon Oregano
½ teaspoons Black Pepper
3 cups Cooked Pork, Like Carnitas
1 cup Roasted Green Chilies (canned Or Fresh), Diced
¼ cups Medium Green Salsa
2 cans (15 Oz. Can) Hominy, Drained And Rinsed
Reserved Juices From Carnitas
1 quart Chicken Stock
Tabasco Or Sriracha Sauce (optional)
Preparation Instructions
Melt butter over medium heat and add onion, garlic, jalapeno, and spices. Saute until veggies are soft.
Add vegetables in a slow cooker with pork, green chilies, salsa and hominy. Add reserved juices from the carnitas and stock to cover. Cover slow cooker and set on Low for 7 hours or High for 3 1/2 hours. Add tabasco or sriracha sauce to your taste and serve with desired garnishes.
If you prefer to do this stovetop, saute veggies as directed and combine everything in a large heavy pot. Bring the soup to a boil, lower heat to a simmer and cover. Simmer for 2 hours until flavors are well combined.
www.tastykitchen.com
Zuppa Toscana
1 lb ground sausage (regular or spicy)
3 large red potatoes, sliced in half and then sliced into 1/4 inch thick slices
1 large onion, sliced
3 cloves garlic, minced
8 cups chicken broth
1 cup heavy whipping cream
1 bunch kale, chopped
freshly grated Parmesan cheese
salt and pepper to taste
3/4 teaspoon crushed red pepper flakes (*see note)
Brown sausage in large soup pot. Remove sausage and set aside. To the pot add chicken broth, potatoes, onion, and garlic and bring to a boil. Simmer until potatoes are tender, about 20 minutes. Add cream and sausage to the pot and warm through. (Do not boil) Add kale several minutes before serving. Top with freshly grated Parmesan cheese. Delicious!! * If using spicy sausage, you may want to omit the red pepper flakes…unless you like eating fire! :)
Pasta Fagioli
Ingredients
2 Tablespoons Extra Virgin Olive Oil
4 stalks Celery, Cleaned And Sliced (1/4" Thick)
4 whole Carrots, Cleaned And Sliced (1/4" Thick)
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
2 teaspoons Italian Seasoning
½ teaspoons Red Pepper Flakes
1 can (15 Oz. Size) Diced Tomatoes
1 can (8 Oz. Size) Tomato Sauce
1 can (15 Oz. Size) Garbanzo Beans
1 can (15 Oz. Size) Cannellini Beans
5 cups Chicken Stock (homemade Or Store Bought)
½ pounds Ditalini Pasta Cooked El Dente (set Aside)
Salt And Pepper, to taste
Lots Of Fresh Parmesan Cheese
Fresh Parsley And/or Basil
Preparation Instructions:
Heat oil in a Dutch oven over medium high heat. Add celery, carrots, onion, and garlic. Saute for a couple minutes and then add Italian seasoning and red pepper flakes (it doesn’t hurt to add a little salt and a dash of pepper at this point). Saute for about five minutes longer until carrots and celery are tender but not completely soft. They’ll soften more as they simmer with the rest of the ingredients.
Now add your tomatoes, tomato sauce, and beans. Give it a good stir and gradually add the chicken stock. Turn heat to medium and cook uncovered for about five minutes. Check for salt and pepper. Lower heat to medium low and cover and simmer for another half hour, stirring occasionally. Make sure not to overcook the carrots and celery. I like to leave mine al dente.
Place cooked pasta in the bottom of a soup bowl, ladle warm soup over pasta and garnish with Parmesan cheese and fresh herbs. The more cheese the better. Serve with a crisp green salad and extra crusty French bread for dipping.
Note: I sometimes add a teaspoon or two of extra bouillon to give soup a richer flavor. It’s totally up to you on what you want to do. If you’re watching your sodium intake you might want to skip this step.
http://tastykitchen.com
Crockpot Pasta E Fagioli Soup
Ingredients:
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce 8 ounces pasta
Directions:
Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours.
During last 30 min on high or 1 hour on low, add pasta.
Read more at: http://restaurant.food.com/recipe/olive-garden-pasta-e-fagioli-soup-in-a-crock-pot-copycat-31717?oc=linkback
Ingredients:
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce 8 ounces pasta
Directions:
Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours.
During last 30 min on high or 1 hour on low, add pasta.
Read more at: http://restaurant.food.com/recipe/olive-garden-pasta-e-fagioli-soup-in-a-crock-pot-copycat-31717?oc=linkback
Baked Potato Soup
1 onion, diced
1 Tablespoon Olive Oil
½ cup all purpose flour
3 (14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and diced
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
Salt & pepper to taste
Garnishes
Sliced bacon, cooked and crumbled
Chives
Sour Cream
Shredded Cheddar cheese
Directions
In a Dutch oven cook bacon until crisp; remove and crumble; set aside.
If you have just cooked the bacon then cook the onions on medium-low heat in the bacon drippings until tender. If you are using leftover bacon or are omitting the bacon altogether then add about 2 tablespoons olive oil to the Dutch oven and cook the onion on medium-low heat until tender. Once tender stir in flour and cook for one minute, stirring constantly.
Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes and half & half. If you like your soup very chunky you can leave it as is. If you like a slightly smoother soup you can use an immersion blender to blend it.
Continue to cook on medium-low heat for 10 minutes and stir in the cheese and sour cream. Garnish with the bacon, chives, additional cheese, and sour cream if you’d like.
http://foodgawker.com
1 onion, diced
1 Tablespoon Olive Oil
½ cup all purpose flour
3 (14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and diced
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
Salt & pepper to taste
Garnishes
Sliced bacon, cooked and crumbled
Chives
Sour Cream
Shredded Cheddar cheese
Directions
In a Dutch oven cook bacon until crisp; remove and crumble; set aside.
If you have just cooked the bacon then cook the onions on medium-low heat in the bacon drippings until tender. If you are using leftover bacon or are omitting the bacon altogether then add about 2 tablespoons olive oil to the Dutch oven and cook the onion on medium-low heat until tender. Once tender stir in flour and cook for one minute, stirring constantly.
Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes and half & half. If you like your soup very chunky you can leave it as is. If you like a slightly smoother soup you can use an immersion blender to blend it.
Continue to cook on medium-low heat for 10 minutes and stir in the cheese and sour cream. Garnish with the bacon, chives, additional cheese, and sour cream if you’d like.
http://foodgawker.com
Summer Corn, Bacon and Potato Chowder
1 medium uncooked yukon gold potato(es)
1 spray(s) cooking spray
1/2 cup(s) uncooked celery, chopped
1/4 cup(s) (chopped) uncooked onion(s), chopped (or 1 large shallot)
4 piece(s) corn on the cob, kernels removed with a knife
1 cup(s) sweet red pepper(s), diced
4 oz uncooked Canadian-style bacon, diced
2 cup(s) fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste
Instructions:
Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.Stir bacon and milk into saucepan; stir in mashed potato and mix well.
Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.
Notes:
Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.
Cheeseburger Soup
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Nutrition Facts: 1 serving (1 cup) equals 330 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 1,027 mg sodium, 26 g carbohydrate, 2 g fiber, 15 g protein.
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Nutrition Facts: 1 serving (1 cup) equals 330 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 1,027 mg sodium, 26 g carbohydrate, 2 g fiber, 15 g protein.
BROCCOLI CHEESE SOUP
2 lbs frozen broccoli
32 oz fat-free chicken broth
1 can Rotel tomatoes and green chilis (I used Del Monte Diced Tomatoes with Green Pepper and Onion)
10 oz Velveeta Light
Combine broccoli, broth and tomatoes and simmer for 1 hour. Take off heat and add Velveeta cheese cut into chunks. Stir until melted. If you like a smooth consistency, puree in a blender.
Makes 10 cups - 2 POINT per cup (2 cups are 3 points)
Lasagna Soup
For the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
For the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Servings: 8
afarmgirlsdabbles.com
Claudia's Cream of Morel
Serves 4-6
1 lb morel
1 lemon, juice of
6 tablespoons butter
2 tablespoons onions, chopped
1 small garlic clove, chopped
salt
pepper
5 tablespoons flour
4 1/2 cups beef stock (or rehydrated morel juice) or 4 1/2 cups chicken stock (or rehydrated morel juice)
1/2 cup heavy cream
Directions:
Prep Time: 10 mins
Total Time: 50 mins
1. Chop morels finely. Sprinkle with lemon juice.
2. Melt 1/3 of the butter in a pan and cook the onion and garlic in it until soft and yellow, but not brown.
3. Add morels and cook until juices are absorbed by the mushrooms.
4. Season to taste with salt and pepper.
5. Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot stock, gradually, stirring constantly to avoid lumps.
6. Simmer 20 minutes.
7. Add the mushroom mixture and simmer an additional 10-15 minutes.
8. Correct seasonings. Take off heat and add cream. Serve hot.
Serves 4-6
1 lb morel
1 lemon, juice of
6 tablespoons butter
2 tablespoons onions, chopped
1 small garlic clove, chopped
salt
pepper
5 tablespoons flour
4 1/2 cups beef stock (or rehydrated morel juice) or 4 1/2 cups chicken stock (or rehydrated morel juice)
1/2 cup heavy cream
Directions:
Prep Time: 10 mins
Total Time: 50 mins
1. Chop morels finely. Sprinkle with lemon juice.
2. Melt 1/3 of the butter in a pan and cook the onion and garlic in it until soft and yellow, but not brown.
3. Add morels and cook until juices are absorbed by the mushrooms.
4. Season to taste with salt and pepper.
5. Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot stock, gradually, stirring constantly to avoid lumps.
6. Simmer 20 minutes.
7. Add the mushroom mixture and simmer an additional 10-15 minutes.
8. Correct seasonings. Take off heat and add cream. Serve hot.
Homemade Mushroom Soup
Serves 2
Ingredients:
2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish
Method:
Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
Serve hot in your soup bowl. Add freshly ground black pepper.
Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season!
Notes:
- You can thicken the soup by adding in another tablespoon of flour or cut down on the broth, for use in pasta or your Christmas casserole dishes.
http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html#ixzz21I0aPFZc
Serves 2
Ingredients:
2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish
Method:
Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
Serve hot in your soup bowl. Add freshly ground black pepper.
Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season!
Notes:
- You can thicken the soup by adding in another tablespoon of flour or cut down on the broth, for use in pasta or your Christmas casserole dishes.
http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html#ixzz21I0aPFZc
Enchilada Soup
2 TBS. Vegetable Oil (or I use Extra Virgin Olive Oil)
1/2 C. Chopped Onion
1/2 C. Chopped Green Pepper
1 TBS. Minced Garlic
14oz. Can of Vegetable Broth
2 14oz. Cans Mild Red Enchilada Sauce
4.5oz Can Diced Green Chiles(I use 2 cans)
14oz. Can Diced Mexican Style Tomatoes
15 oz. Can Black Beans(Undrained)
2 C. Canned White Hominy(Drained)
2 TBS. Taco Seasoning Mix
Sautee Onion, Green Pepper and Garlic for 2-3 Minutes or until onions are transparent
Pour in all ingredients and bring to boil. Lower heat to low/medium heat and simmer for 20 minutes.
Garnish with Tortilla Chips, Shredded Cheese and Sour Cream.
Enjoy!
TERRIFIC TACO SOUP
Ingredients:
1 pound of ground beef
1 small onion, minced
1 small can green chiles, chopped
1 can stewed tomatoes
1 can Rotel (Mexican tomatoes)
1 can ranch style beans or chili beans
1 can whole kernel corn
1 ½ cups water
1 pkg. ranch dressing mix
1 pkg. taco seasoning mix
Brown beef, onion and chiles. Add remaining ingredients and bring to a boil. Simmer 20 minutes. Great with cornbread or with tortilla chips and grated cheddar cheese.