Soups
Summer Sweet Corn Chowder
chicken cheese enchilada soup
Summer Sweet Corn Chowder
lasagna soup
chicken cheese enchilada soup
Summer Sweet Corn Chowder
chicken cheese enchilada soup
chicken cheese enchilada soup
chicken cheese enchilada soup
french onion soup
Creamy white chicken chili
chicken cheese enchilada soup
Creamy white chicken chili
Creamy white chicken chili
Creamy white chicken chili
chili
Creamy white chicken chili
Creamy white chicken chili
taco soup
taco soup
taco soup
Summer sweet corn chowder RECIPE
INGREDIENTS
- 6 cups corn kernels, about 7 cobbs, divided
- 3 cups chicken broth, or chicken stock, divided
- 4 slices bacon (I use turkey bacon)
- 1 cup diced yellow onion
- 2 tsp minced garlic
- 1 tsp chopped thyme
- 1 pound red potatoes, cut into 1/2 inch dice
- 1 cup whole milk
- 3/4 tsp kosher salt
- 1/4 tsp pepper
- 1 bay leaf
- 1/2 cup half-and-half
- 1 tbsp minced parsley
INSTRUCTIONS
- Cut the kernels off the cob and then use a spoon to scrape the excess pulp. Transfer to a medium bowl.
- Add 4 cups of corn kernels and 2 cups chicken broth to a blender. Process until smooth, 1 minute on medium speed.
- Add bacon to a large dutch oven or pot. Heat the pot over medium heat, cook and stir bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate.
- Add onions and cook until onions are translucent and tender, 5 to 6 minutes.
- Add garlic and thyme, cook until fragrant, 30 seconds.
- Add the remaining 2 cups of corn kernels and saute' for 1 minute.
- Add potatoes, corn puree, 1 cup of chicken broth, milk, salt, pepper and bay leaf.
- Bring soup to boil, and then reduce to a simmer. Stir every few minutes and cook until potatoes are fork-tender, about 20 minutes.
- Turn off the heat and discard bay leaf. Stir in half-and-half and parsley.
- Taste and season with more salt and pepper as desired.
- Divide the soup into serving bowls. Top with crispy bacon and parsley.
lasagna soup
INGREDIENTS
- 8 ounces lasagna noodles, broken into pieces (about 10 noodles)
- 1 tbsp extra-virgin olive oil
- 1 onion, chopped
- 1/2 pound hot or sweet Italian sausage or lean ground beef
- 3 cloves of garlic, minced
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 4 cups low-sodium chicken broth
- 1 - 15 ounce can crushed tomatoes
- 1/2 cup chopped fresh basil
- 1/4 cup half-and-half
- 1-1/4 cups (5oz) shredded mozzarella cheese
- 1/2 cup (2oz) finely shredded parmesan cheese
- 8 oz ricotta cheese
- 2 tbsp chopped fresh parsley
INSTRUCTIONS
- Bring a large pot of salted water to boil. Add the noodles and cook as the label directs. Drain, drizzle with olive oil and toss.
- Meanwhile, heat 1 tbsp olive oil in a large dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage or beef, garlic and oregano and cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
- Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in noodles, basil and cream, simmer 2 more minutes.
- Mix the mozzarella cheese, parmesan cheese, ricotta cheese and parsley and set aside.
- Ladle soup into bowls, dollop with. a large scoop of the cheese mixture and sprinkle with chopped parsley. (cheese will melt well once stirred into soup).
chicken cheese enchilada soup by crystal brown
INGREDIENTS
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 - 14oz can beef broth
- 1 - 14oz can chicken broth
- 1 - 10 3/4oz can of cream of chicken soup
- 1 - 4oz can of chopped green chilis
- 1 and 1/2 cup water
- 1 tbsp steak sauce
- 2 tsp Worcestershire sauce
- 1 tbsp cumin
- 1 tbsp chili powder
- 1/2 tsp pepper
- 1 - 6 3/4oz can chunk style chicken (I use 7oz of rotisserie chicken)
- 6 corn tortillas, cut into strips
- 2 to 3 cups american cheese
INSTRUCTIONS
- In a dutch oven, saute 1 small onion with 1 clove of garlic in oil until golden brown.
- Add all ingredients except the cheese and tortillas
- Simmer for 1 and 1/2 hours.
- Add cheese and tortillas and simmer for 10 minutes.
French Onion soup
INGREDIENTS
- 4 cups thinly vertically sliced sweet onion
- 4 cups thinly vertically sliced red onion
- 1/2 tsp sugar
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- 1/4 cup dry white wine
- 8 cups less-sodium beef broth
- 1/4 tsp chopped fresh thyme
- 8 (1-ounce) slices french bread, cut into 1-inch cubes
- 8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese or any cheese of your choice
INSTRUCTIONS
- Heat olive oil in a dutch oven over medium-high heat. Add onions to pan, saute for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 tsp salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high heat, and saute for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat and simmer 2 hours.
- Preheat broiler.
- Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
- Place 8 overproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.
creamy white chicken chili
INGREDIENTS
- 1 medium onion, chopped
- 4 cloves of garlic, minced or grated
- 1 jalapeno pepper, seeded, if desired and chopped
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1 tsp kosher salt
- black pepper to taste
- 1 pound boneless, skinless, chicken breasts
- 6 cups low-sodium chicken broth
- 3 ounces cream cheese
- 1 can white beans, drained
- 1/2 cup salsa verde
- 1/3 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- avocado, cheddar cheese and tomatoes for serving
INSTRUCTIONS
- In bowl of your crockpot, combine the onion, garlic, jalapeno, cumin, paprika, and chili powder. Add the chicken, then stir in the broth and cream cheese. Season with salt and pepper.
- Cover and cook on low for 6-7 hours or high for 4-5 hours.
- Shred the chicken using two forks. Stir in the white beans, salsa verde, cheddar cheese and cilantro.
- Ladle the chili into bowls. Top, as desired.
chili
INGREDIENTS
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 pound lean ground beef
- 2 1/2 tbsp chili powder
- 2 tbsp ground cumin
- 2 tbsp granulated sugar
- 2 tbsp tomato paste
- 1 tbsp garlic powder
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp ground cayenne pepper
- 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 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, unc
Taco soup
INGREDIENTS
- 1 pound lean ground beef
- 1 small onion, chopped
- 1 package Taco Seasoning
- 1 package Hidden Valley Ranch Dressing
- 1 can Ranch style beans
- 1 can whole corn
- 1 can Ro-Tel tomatoes, plus one can water
- 1 small can of tomato sauce
INSRUCTIONS
- Brown beef and onion together in a large pan until done.
- Add all other ingredients and simmer for one hour or longer.
- Serve with tortilla chips, cheese, avocado, tomatoes or whatever you like!