Mexican Chicken Soup with Cilantro Dumplings

This was  very good - and even better that I got it out of one of my new favorite magazines:  Taste of Home - Cooking Light.  At only 321 calories per serving!


Photo Courtesy of: http://www.tasteofhome.com/

1 pound boneless skinless chicken breasts*, cut into 1-inch cubes

2 teaspoons olive oil, divided

1 medium onion, chopped

1 tablespoon chili powder

5 cups reduced-sodium chicken broth

1 can (15-1/2 ounces) petite diced tomatoes, undrained

1 can (15 ounces) black beans, rinsed and drained

2 cups frozen corn

1 jalapeno pepper, seeded and minced

1 cup reduced-fat biscuit/baking mix

1/4 cup minced fresh cilantro

1/4 teaspoon ground cumin

1/3 cup fat-free milk

In a Dutch oven, saute chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
In the same pan, saute onion and chili powder in remaining oil until onion is tender. Add the broth, tomatoes, beans, corn and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

In a small bowl, combine the biscuit mix, cilantro and cumin. Stir in milk just until moistened. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 6 servings (2-1/4 quarts plus 12 dumplings).

* I marinated my chicken for 24 hours in lime juice, cumin, organo and a splash of Siriachi Sauce.

Orginated from: http://www.tasteofhome.com/

Chipotle Chicken Soup - Crockpot

2-3 Chipotle Peppers in Adobo
1 large onion, chopped
2 celery stalks, chopped
3 medium carrots, chopped
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
6 garlic cloves, crushed
6 cups chicken broth
2 large chicken breast halves, about 1 1/2 pounds - cubed
2 cups potatoes, peeled, and cut into 1/2 inch dice
16 oz frozen corn
1/4 cup heavy cream
1 15 oz can diced tomatoes

Take one chipotle chili and 2 teaspoons adobo sauce from the can. Reserve the remaining sauce and chilies* Finely chop the chili.

Place about a tsp of olive oil in the bottom of a crockpot.

Combine all ingredients in the crockpot and cook on low for 4-6 hours. Add the cream and cook for an additional 5 minutes.

Add salt & pepper to taste (if you like it spicier - add more adobo sauce)

Serve with cilantro and a dollop of sour cream.

*these will keep well in your fridge or freezer

Crockpot French Onion Soup

This crockpot recipe has a few more steps than most - but if you like French Onion Soup....the extra work is well worth it.

3 large or 5 small onions, thinly sliced

3 Tbsp. butter, melted

1 Tbsp. olive oil

1 tsp. sugar

3 tablespoons flour

1/2 tsp. salt

1/4 tsp. pepper

3 tablespoons white wine 

1 tsp. dried thyme leaves

1 bay leaf

2 cans Swanson’s low sodium beef broth
2 cans Campbell’s Beef Consomme
1 packet Lipton’s Beefy Onion Soup Mix
1 loaf french bread, cut into slices
Sliced aged swiss cheese
Shredded parmesan cheese

Coat crockpot with cooking spray and combine onions, melted butter, olive oil, and sugar. Cover crockpot and cook onions on high heat for 20 minutes or until onions begin to brown around the edges. Stir thoroughly.  Add the white wine and cook for an additional 20 minutes.

Sprinkle flour, salt, and pepper over the onions; mix well. Let cook for 15 minutes longer on high.

Add the thyme, bay leaf, broths, consomme and soup mix. Cook on High for 4 hours or Low for 8 hours.

When ready to serve remove bay leaf, put soup in a bowl and place a slice of bread and both of the cheeses on top and put under the broiler until the cheese melts.

Cheese and Beer Soup

5 tablespoons butter
1 cup finely chopped yellow onion
1 cup finely chopped celery
1 cup finely chopped carrot
2 tablespoons minced garlic
1/2 cup all-purpose flour
4 cups rich chicken stock
2 cups amber or pale ale beer
2 bay leaves
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
2 cups grated Cheddar, best quality possible
1 1/2 cups crumbled Bleu or gorgonzola cheese
Salt and freshly ground pepper
2 teaspoons freshly chopped parsley leaves - garnish


Melt butter over low heat in a large pot, and then add the onions, celery, and carrots. Cover and cook the vegetables, stirring occasionally for 10 to 12 minutes, or until the vegetables are very tender. Add the garlic and cook until fragrant, about 1 minute. Sprinkle the flour over the vegetables and cook, stirring constantly, for 3 to 4 minutes.

Gradually whisk in the stock and the beer. Add the bay leaves and cayenne pepper. Bring to a boil slowly - take caution as the liquid tends to bubble up as it comes to a boil; reduce the heat to medium-low and simmer uncovered, stirring occasionally until flavors come together and the soup has reached a nice consistency, about 1 hour.

Add the heavy cream and stir to combine. Add the cheeses, a little at a time, stirring until nearly melted after each addition. Season with salt and pepper. Remove from the heat, taste, adjust seasoning, if necessary. Garnish with the parsley and Spicy Popcorn.

Cheeseburger Soup

Serve this hearty soup with Beer Bread (http://www.tastefullysimple.com/) and you're good to go!

1lb pound ground beef
1/2 lb bacon

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery
3/4 cup Corn

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

2.5 cups (12 ounces) Velveeta Cheese

1-1/2 cups milk

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 cup sour cream

In a 3-qt. saucepan, brown beef and bacon; drain and set aside. In the same saucepan, saute onion, carrots, celery, corn, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add 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. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream and bacon.

*Want to save time? - Use frozen hashbrowns instead of potatoes.

Baked Potato Soup

This is a good comfort-food type of soup - one that brings back memories of coming inside from sledding or building a snowman as a child.   I  made a few adjustments from the original recipe - like doubling the amount of bacon (who doesn't like more bacon) and reducing the amount of garlic.  I am a lover of garlic, but it over-powered the other flavors.  Enjoy!

Ingredients:

3 to 4 medium baking potatoes, baked

1/2 lb bacon strips, diced

2 cans (10-3/4 ounces each) condensed cream of potato soup

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

3-1/2 cups milk

1 teaspoon garlic powder

2 teaspoons Worcestershire sauce

1/2 teaspoon onion powder

1/4 teaspoon pepper

Dash Liquid Smoke, optional

1 cup (8 ounces) sour cream

Shredded cheddar cheese

Directions

• Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings.
• Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings.
• Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon. Yield: 10 servings (2-1/2 quarts).

Originated from:  Taste of Home

Taco Soup

2 pounds ground beef

2 cups diced onions

2 (15 1/2-ounce) cans pinto beans

1 (15 1/2-ounce) can pink kidney beans

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can tomatoes with chiles

2 (4 1/2-ounce) cans diced green chiles

1 (4.6-ounce) can black olives, drained and sliced, optional

1/2 cup green olives, sliced, optional

1 (1 1/4-ounce) package taco seasoning mix

1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving

Sour cream, for garnish

Grated cheese, for garnish

Chopped green onions, for garnish

Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Originated From:  Paula Deen

Best-Ever Chili

Cooking time 4-5 hours

Ingredients:
1 lb  - Ground Beef
1 lb - Italian Sausage
1/2 lb- Bacon
1  - chopped White Onion
1/2 - Green Pepper (diced)
2-15oz cans dark red kidney beans
1 - 16 oz. can light red kidney beans
1 - 16 oz can pinto beans
1 - 16 oz can pork and beans
1 - 15 1/2 oz can sloppy joe mix
1 - 14 1/2 oz can diced tomatoes (drained-reserve juice)
1 can - Tomato Juice
1/4 c. Brown sugar
1 Tbs - Worchestshire
1 Tb - Garlic (minced)
1 Tb - Oregano
2 tsp - Cumin
1 tsp - Salt
1 tsp - Pepper
1 tsp - Basil
1 tsp - Cayenne Pepper
1 tsp - Paprika
1 tsp - White Sugar
Chili powder to taste


Brown ground beef, sausage, onion, bacon and green pepper. Drain. Combine meat mixture with remaining ingredients in a slow cooker. Use 1/2 of tomato juice. Cover and cook on high until chili is heated through. (about one hour) Reduce heat to low and cook 2-4 hours. Add remaining tomato juice if needed.

Chicken, Corn and Potato Chowder

3 slices bacon
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 cloves garlic, minced
1 can (4 oz.) diced green chiles
5 1/4 cups low-sodium chicken broth
2 cups peeled and diced russet potatoes
1 cup frozen whole-kernel corn
1 can (14 oz.) creamed corn
1/2 cup all-purpose flour
2 cups milk
1 1/2 cups grated sharp cheddar cheese, plus more for serving
1/4 teaspoon cayenne pepper
salt and pepper to taste
thinly sliced scallions or chopped cilantro, for serving

Directions:
-Cook bacon in a large sauce pan over medium heat until crispy.  Remove the bacon to a paper towel lined plate and set aside.
-Add chicken, onion, bell pepper and garlic to the pan with bacon drippings.  Cook, stirring occasionally, for 5 minutes.  Add diced green chiles and continue to cook 1 minute longer.
-Add chicken broth and potatoes and bring to a boil.  Reduce heat, cover and simmer for about 20 minutes, or until the potatoes are tender.
-Add both frozen and creamed corn and stir to combine.
-Place flour in a medium bowl and gradually whisk in milk.  Add the mixture to the soup and bring up to medium heat.  Cook for about 15 minutes, stirring frequently, until the soup has thickened.
-Add the cheese and cayenne.  Taste for seasoning and add salt and pepper if needed.
-Ladle into bowls and serve with desired toppings.
-To make tortilla strips, brush corn tortillas with olive oil.  Cut into strips and sprinkle with seasoning salt.  Bake for about 10 minutes in a 350º oven.

Serves 6-8 (We had two dinner sized portions and several smaller lunch portions.)

Originated from: http://www.cooklikeachampion.blogspot.com/

Chicken Tortilla Soup

I think just about everyone has their version of this beloved soup - I got this recipe from a dear friend and made a few changes. 

1 can - Cream of Chicken Soup
1 can - Chicken Broth
1 can - Water
1 can - Rotel (I use mild - I'm a wuss)
1 can - Diced Tomatoes
1 can - Green Chiles (chopped)
2 cups - Chicken (cooked)*
1/4 - 1/2  Velveeta Cheese (how cheesey do you want it?)
Tortilla Shells (cut into strips)
Salt and Pepper (to taste)

Combine the first 7 ingredients - bring to a boil and let simmer for 15 minutes.  Add the cheese and tortilla strips and cook until strips take a noodle consistency and cheese is melted.

*If you're in a hurry - buy a Rotissere Chicken on your way home and use that.

Cheese Soup

I have many memories of coming home to my mom making this soup on a cold, wintery day.

4 - Chicken Bouillon Cubes
4 cups - Water
2 cups - Celery (chopped)
1 Onion (chopped)
2 1/2 cups - Potatoes (cubed)
1 cup - Carrots (diced)
1 (16 oz) bag of Frozen Mixed Vegetables
1 lb - Velveeta Cheese
2 (10.5 oz) cans - Cream of Chicken Soup

Cook bouillon, water, celery and onion for 20 minutes.  Add potatoes, carrots and vegetables.  Cook until tender.  Add soup and velveeta - simmer until cheese melts (stirring occasionally).

Sausage and Tortellini Soup

Two of my husbands favorite things: Sausage and Pasta...all rolled into a flavorful, hearty soup.

1 Lb - Graziano's Sausage
4 cloves  - Pressed Garlic
1 (small) Red Onion (diced)
½ cup - Water
2 cans -  Chicken Broth
½ cup - Apple Cider (secret ingredient!)
1 16-oz. can Diced Tomatoes
1 8 oz. can Tomato Sauce
1 cup - Sliced Carrots
1 tsp - Dried Basil
1 tsp - Dried Oregano
2 - Medium Zucchini (grated)
10 oz. package Frozen Cheese Tortellini*
2 Tbs - Dried Parsley

Cooking sausage over medium heat, stirring frequently.  Meanwhile, chop onions and garlic and add to the sausage.  Continue cooking until onions are translucent and your sausage is cooked. Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes. Add the tortellini and cook for 10 minutes.

Serve with fresh parmesan.

*A quick and easy way to thaw tortellini is to let it sit in cold water in your sink for 10 minutes.

This recipe orginated from: www.ourbestbites.com