Mexican Chicken Corn Chowder

 This soup is a favorite at our house :)
Super Yummy!

Chicken

1 C onions

1 clove garlic

3 T butter

2 Chicken Bullion cubes

1 C hot water

1/2-1 t cumin

2 C half and half

2 C Monterey Jack Cheese

1 (16oz) can corn

1 (4oz) can chopped green chilies undrained

1/2-1t hot pepper sauce

1 medium tomato chopped

Cut chicken and brown in skillet with onion and garlic in butter.  Dissolve butter in hot water in a large pot.  Add chicken and cumin.  Bring to boil.  Reduce heat, cover and simmer for 5 minutes.  Add half and half, cheese, corn, chilies and hot pepper sauce.  Cook and stir over low heat until cheese is melted.  Serve immediately.  Top with diced tomoto.  

Leftover Hambone Soup

photo credit 

I made this last night, it was really good and even better the next day.  All of my kids ate it as well.  I added a little bit of oregano and basil as well :)

Recipe found here

Leftover Hambone Soup

INGREDIENTS

1 leftover ham bone
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
1 russet potato, peeled and diced
1 cup canned white kidney beans, drained and rinsed
3/4 cup frozen corn kernels
3/4 teaspoon thyme
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups leftover diced ham
INSTRUCTIONS

Place leftover ham bone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard ham bone.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
Serve immediately.

Crock Pot Chicken Enchilada Soup

We really liked this one!  I added Black beans as well :)

Crock Pot Chicken Enchilada Soup

2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 tablespoon chicken soup base
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
6 small corn tortillas*, minced
16 oz. Velveeta, cubed
1 cup co-jack cheese, shredded
1 22 oz. bag Tyson roasted and diced chicken, thawed
1 can whole kernel corn**, drained (optional)
Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips

In a skillet, heat the olive oil over medium heat, and saute' the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender). Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

Baked Potato Soup

This is THE BEST potato soup ever!  It takes a little bit of work, but it is completely worth it, especially with yummy yummy rolls!  I found it on my favorite site ever, Our best bites!

Baked Potato Soup

3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C  sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided
*don’t have time to bake potatoes in the oven?  Just pierce them with a fork a few times and then pop them in the microwave.  Cook in 5 minute intervals until a knife easily pierces through them.  It usually takes 5-10 minutes.  To bake in the oven, pierce each potato with a fork and place directly on oven rack.  Bake at 375 for 45-60 minutes.


Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.   Whisk until smooth and then add chicken broth. (Now, if you get to this point and don’t have a smooth liquid.  Stop!  Save your soup by popping the mixture in the blender, then continue.)  Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up large clumps.  Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted.  Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

Lasagna Soup

Recipe take from http://www.afarmgirlsdabbles.com and is super DELICIOUS!

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

Source:  adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski’s magazine

HOME GROWN TOMATO SOUP

Sprinkle this soup with some Orzo before you serve it and it tastes a lot like Zuppa's Tomato Basil soup. In the fall when we have an abundance of tomatoes I make a huge pot of this without the cream and then I bottle it. (if you bottle it make sure to add a few tbls. of vinegar) Then I just pull out a quart from our storage dump it in the pot, add the milk and dinner is served. My kids LOVE this soup.

Home Grown Tomato Soup

-8 large tomatoes blanched and chopped

-2 TBLS butter

-1 medium onion

-2 cloves garlic

Saute onion and garlic in butter then add tomatoes and enough water to cover them.

Add:

1 TBLS paprika

1 TSP dry mustard (I just use regular mustard)

2 TBLS bouillon

2 TBLS parsley

1 TBLS basil

Bring to a boil then simmer for 15-20 minutes. Blend in blender and return to pan.

Add: 2 cups heavy cream or 1 cup canned milk and one cup regular milk with. Sprinkle with a dash of nutmeg before serving. (If using milk instead of cream, add 3 TBLS flour to the milk and whisk it together before adding it to the soup)

Clam Chowder

We have had a few stormy rainy days here, so it was perfect for soup.

Clam Chowder

2 cans minced clams

1 cup chopped onion

1 1/2 tsp salt

1 tsp pepper

3/4 cup flour

1/2 tsp sugar

1 cup chopped celery

2 cups diced potatoes

2 cups water

3/4 cup butter

1 quart half and half

Drain clams and pour over chopped vegetables and add just enough water to cover. Boil slowly for 20 minutes. In another pan melt butter, add flour and half and half. Stir until smooth (white sauce). Mix both mixtures (do not drain vegetables), heat just until hot and serve.

Creamy Tomato Toretellini Soup, Easy Breadsticks and Homemade Strawberry Ice Cream

Loved this meal because it was yummy... but also because it was EASY! Can't beat that right???

Creamy Tomato Tortellini Soup

2 cups chicken broth
2 cans Progresso Tomato Soup
1 8 oz packages cream cheese (I bet you could half this to make it a little more healthy and it would still taste fine)
1 package of tortellini


Boil chicken broth. Then add tomato soup. Reduce heat. In a separate bowl, microwave the cream cheese until soft-for about 30 seconds. Remove and add about a cup of the soup. Whisk together to get the cream cheese all melted. Add cream cheese and tortellini to soup and let simmer for about 10 minutes-or until tortellini is cooked. Serve immediately!


Easy Rhodes Breadsticks

12 Rhodes Frozen Rolls
Parmesan Cheese
Butter
Garlic Salt

Sit out 12 frozen rolls to defrost for about 3 hours. Take the rolls and rolls them out into a long snake. Take two snakes and twist them together. Sit in a pan with melted butter on the bottom and then pour a little on top. Sprinkle with a little bit of garlic salt and Parmesan cheese. Cook at 350 for 25 minutes or until golden brown.


No-Cook Strawberry Ice Cream

Ingredients

1 lb strawberries, hulled, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream

Preparation

Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries, and combine.
Pour mixture in ice cream maker, and run for 25 to 30 minutes or until you have ice cream! (Follow manufacturer's directions if you have a different ice cream maker). Transfer to an airtight container and put in freezer to firm up further. The ice cream will last for one week, if you can manage to keep it around that long!

White Chicken Chili

1 whole rotisserie chicken
2 Tbsp. minced garlic
2 cans of chicken broth
4 oz. can of green chilies
1/2 cup chopped fresh cilantro
1 tsp. Oregano
1 onion, chopped
1 Tbsp. olive oil
2 cans of white northern beans
juice of 1 lime
1 tsp. cumin
1 tsp. cayenne pepper

Sautee onion and garlic in olive oil. Add everything else except chicken and boil 20-30 minutes. Add chicken and cook 10 more minutes. Serve with shredded cheese, tomatoes, avacado, and sour cream. You can also throw all this in a crock pot and let it cook all day.

Katy Sampson's recipe

Hearty Chicken Noodle Soup

2 chicken breasts
2 cubes chicken bouillon
3 cups chicken stock
2 cups chopped carrots
2 cups chopped celery
1/4 cup chopped onion
2 cans cream of chicken soup
1/4 cup evaporated milk
4 cups cooked old-fashioned noodles (sold at most grocery stores)

Boil chicken in water. Then cut into bite-sized pieces. Mix bouillon, stock, carrots, celery, and onion. Cook for 20 minutes. Add the rest and heat through.

Hearty Vegetable Soup

1 pound ground beef, cooked
1 can diced tomatoes (don't drain)
1 can corn, drained
3 potatoes, peeled and cubed
4 carrots, peeled and diced
2 stalks celery, chopped
1/2 onion, chopped
2 cups water
4 cubes beef bouillon
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. salt
1/4 tsp. black pepper
Combine all ingredients in a crock pot. Cover and cook on low heat for 6-8 hours.

Chicken Tortilla Soup

4 boneless skinless chicken thighs (about 1 pound)
2 cans (15 ounces each) diced tomatoes, undrained
1 can (4 ounces) chopped mild green chilies, drained
1 yellow onion, diced
2 cloves garlic, minced
1/2 to 1 cup chicken broth
1 teaspoon cumin
Salt and black pepper, to taste
4 corn tortillas, sliced into 1/4-inch strips
2 tablespoons chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese
1 avocado, seeded, peeled, diced and tossed with lime juice to prevent browning
Lime wedges

1. Place chicken in crock-pot slow cooker. Combine tomatoes with juice, chilies, onion, garlic, 1/2 cup chicken broth and cumin in small bowl. Pour mixture over chicken. cover; cook on HIGH 3 hours, or until chicken is tender.

2. Remove chicken from crock-pot slow cooker. Shred with 2 forks. Return to cooking liquid. Adjust seasonings, adding more broth if necessary.

3. Just before serving, add tortillas and cilantro to crock-pot. Stir to blend. Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice.

Spicy Chicken Corn Chowder

1/2 onion, chopped
2-3 Tablespoons olive oil
1 teaspoon ground cumin
1 Tablespoon chili powder
2 Tablespoons flour
1 can black beans
1 can corn
1 can chicken broth
1 16-ounce jar salsa
1 can chicken
1 8-ounce package cream cheese
1 cup milk
cilantro and avacado for garnish

Saute onion in olive oil until tender. Add cumin, chili powder, and flour.
Stir in black beans, corn, chicken broth, salsa, and chicken.
Add cream cheese and stir until melted. Then add milk.

Serve in bowls with sour cream, shredded cheese, and tortilla chips. Garnish with sliced avacado and cilantro to taste. It's delicious! Enjoy.

Tortilla Soup

Tortilla Soup

2 cans of chicken

Drizzle of olive oil

1/2 cup chopped onion

1/2 packet taco, burrito, or fajita seasoning

4 cans chicken broth

2 cans corn-drained

2 cans beans drained (any kind you like: pinto, black, etc, or a combo)

1 1/2-2 cups salsa

tablespoon lemon juice

cheese for topping

tortilla chips

Start to preheat a soup pot.  Drain the cans of chicken and place in soup pot with olive oil and onion.  Let it cook for a couple of minutes and then add seasoning.  After a couple more minutes add remaining ingredients except the cheese which should be reserved for topping.  Let the soup simmer for about 20 minutes.  Place a handful of tortilla chips in the bottom of a bowl, top with soup, top with cheese.

Creamy White Chili

I wanted to join in on the recipe.a.day for the week in celebration of a year!  I have made quite a few of the recipes shared on the blog and my family thanks you for sharing ;)

Creamy White Chili

1 lb boneless skinless chicken cubed

1 medium onion chopped

1 1/2 tsp garlic powder

1 Tbsp vegetable oil

2 cans (15.5 oz) Great Northern beans, rinsed and drained

14 1/2 oz can chicken broth

1 can chopped green chilies

1 tsp cumin

1/2 tsp black pepper

1/2 tsp chili powder

1 cup sour cream

1/2 cup heavy whipping cream

Saute chicken, onion, garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat and simmer uncovered 30 minutes.  Remove from heat and stir in sour cream and whipping cream.

Tomato Marconi Soup and one year!

Crazy how time flys :) We will reach our one year mark on the 27th of this month! I am going to try and post a recipe everyday in celebration!

Tomato Marconi Soup

Combine in 1 pot;
1 LB Browned Hamburger Meat (I use extra lean & drain it really good).
1 Small Onion Diced
1/2 Cup Green Onion Diced
1 Large Celery Stalk Chopped
1 Large Carrot, Grated
1 TSP 'Deverles' Salt Seasoning
2 Rounded TBS Brown Sugar
1.5 TBS Worcestershire Sauce
Small Elbow Macaroni
2 QUARTS Tomato Juice
1/2 QUART Water

Add salt & pepper to taste, bring to boil and leave on medium heat stirring frequently until pasta & celery cook all the way through.

TORTELLINI SOUP

Tortellini Soup


4 cups of Beef broth (14 1/2 oz)
2 cans on stewed or diced tomatoes (I do one of each)
1 8 oz. can of tomato sauce
1 1/2 T basil
1/2 tsp pepper
1 medium zucchini
1/2 lb green beans
1/2 lb Italian sausage or hamburger, cooked
1 pkg tortellini and cheese
Parmesan cheese to put on top


Combine tomatoes, broth, basil and pepper. Bring to a boil. Add zucchini, sausage, green beans and tortellini. Cook 10-15 mins. Top with Parmesan cheese.

Chicken Enchilada Soup

1 can Nacho Cheese Soup
1 can Cream of Chicken Soup
2 2/3 cups milk
1 can enchilada sauce (you can use red or green- depending on your preference)
1 can green chilis (omit if you use green sauce- already chilis in that!)
4 chicken breasts cooked and shredded (I like to season with garlic salt and pepper; then brown)

Mix all ingredients in a large pot.* Bring contents to a boil and let simmer. Remove from heat.

Garnish with sour cream and crushed tortilla chips.

*If freezing- mix in pot and DON'T boil. Put contents in gallon-sized freezer bag. Thaw and then boil, simmer and serve.

Twist on "Tomato Soup & Grilled Cheese"

In a somewhat pathetic attempt to duplicate Zuppa's Tomato Basil soup, I did the following...

Boil 1/2 - 2/3 c. Riso Macaroni (this might be too much, I like a lot)

While this is boiling...

Mix & heat together
1 can tomato soup
1 can milk

Then thicken by adding 1 TBS cornstarch mixed with 1/4 c. milk (or less). Heat until just boiling, then simmer & let thicken. Add basil & pepper to your liking. Add macaroni (as much or as little as you want). Add parmesan cheese if you like...it turned out really yummy, but if anyone has anything closer to Zuppas, post it!

Use Sour Dough bread for the grilled cheese, yum.

Chicken Broccoli Cheese Soup

Chicken Cheese Broccoli Soup
5 pieces of chicken
3 stalks Celery, Sliced thin
3 carrots, sliced thin
1 onion, chopped
1 tsp. salt
1/4 tsp. pepper
4-6 chicken bouillon
8 C. water

1 cube butter
1/2 C flour

1 qt half and half
2 packages of frozen broccoli
2 C cheddar cheese, grated

Put Chicken, celery, carrots, onions, bouillon, salt, pepper and water in a pan. Cover and cook until done. Remove chicken, cut into bit-size pieces and set aside.

In another large pot, melt butter and add flour, stir to coat. Add 4 cups of hot chicken broth and vegetables, cook until thick. Add rest of broth, half & half, and broccoli. When Broccoli is done, add cheese. Season to taste and adjust thickening if needed. Add chicken and heat.