6 medium tomatillos, husks removed and rinsed
1-1/2 lb. skinless, boneless chicken breast halves
1 32-oz. box chicken broth
1 medium green sweet pepper, chopped
1/2 cup chopped red onion
1 stalk celery, chopped
1 4-oz. can diced green chiles
2 Tbsp. snipped fresh cilantro
1 fresh jalapeño pepper, seeded and minced*
1 Tbsp. ground cumin
1 Tbsp. lime juice
2 tsp. chili powder
2 cloves garlic, minced
1 tsp. salt
1 tsp. ground black pepper
Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeño peppers, snipped fresh cilantro, and/or tortilla chips (optional)
Directions :
1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeño, cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.
2. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeño peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
J'nets Broccoli Cheddar Soup
2 teaspoons granulated chicken bouillon
1 quart hot water
1 onion, chopped
1 head of celery, chopped
1 (20 oz.) bag of frozen broccoli florets
2 cans of Cream of Chicken Soup
1 Pound Velvetta, cubed
1 stick of butter
milk or half and half
grated cheddar cheese
salt and white pepper
1. Melt the butter in a stock pot or dutch oven
2. Add the onion and celery, saute until tender
3. Add the broccoli, cook until just tender
4. Add the water, cream of chicken soup, and bouillon
5. Bring it up to a boil, boil for 5 minutes stirring frequntly
6. Reduce heat to low and add Velvetta cheese
7. stir until cheese is melted.
8. Remove from heat, add salt and pepper to taste, and serve immediately. Garnish each bowl with grated cheese.
** If your soup is too thick you can add milk or half/half until the right consistency. Soup should be very creamy. Do not let this soup simmer or boil after you add cheese, it will scorch very easily and ruin the taste.
1 quart hot water
1 onion, chopped
1 head of celery, chopped
1 (20 oz.) bag of frozen broccoli florets
2 cans of Cream of Chicken Soup
1 Pound Velvetta, cubed
1 stick of butter
milk or half and half
grated cheddar cheese
salt and white pepper
1. Melt the butter in a stock pot or dutch oven
2. Add the onion and celery, saute until tender
3. Add the broccoli, cook until just tender
4. Add the water, cream of chicken soup, and bouillon
5. Bring it up to a boil, boil for 5 minutes stirring frequntly
6. Reduce heat to low and add Velvetta cheese
7. stir until cheese is melted.
8. Remove from heat, add salt and pepper to taste, and serve immediately. Garnish each bowl with grated cheese.
** If your soup is too thick you can add milk or half/half until the right consistency. Soup should be very creamy. Do not let this soup simmer or boil after you add cheese, it will scorch very easily and ruin the taste.
Olive Garden Chicken and Gnocchi Soup
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
parmesan cheese, grated
1 pound potato gnocchi
Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
parmesan cheese, grated
1 pound potato gnocchi
Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.
Zuppa Toscana
1 lb mild Italian sausage
1 1/2 teaspoons crushed red pepper flakes
1 large diced onion, white
4 tablespoons bacon, chopped
2 teaspoons garlic
10 cups water
5 chicken bouillon cubes
1 cup heavy cream
3 sliced potatoes, Russet works well
1/4 bunch kale
Directions:
1 Remove sausage from casings if applicable. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. 2 In the same pan, sauté bacon, onions and garlic for approxiamtly 15 minutes or until the onions are soft. 3 Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. 4 Add potatoes and cook until soft, about half an hour. 5 Add heavy cream and cook until thoroughly heated. 6 Stir in the sausage. 7 Add kale just before serving
1 1/2 teaspoons crushed red pepper flakes
1 large diced onion, white
4 tablespoons bacon, chopped
2 teaspoons garlic
10 cups water
5 chicken bouillon cubes
1 cup heavy cream
3 sliced potatoes, Russet works well
1/4 bunch kale
Directions:
1 Remove sausage from casings if applicable. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. 2 In the same pan, sauté bacon, onions and garlic for approxiamtly 15 minutes or until the onions are soft. 3 Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. 4 Add potatoes and cook until soft, about half an hour. 5 Add heavy cream and cook until thoroughly heated. 6 Stir in the sausage. 7 Add kale just before serving
Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt to taste
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar,
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish
Directions:
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon.Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt to taste
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar,
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish
Directions:
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon.Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup
White Chicken Chili
1 medium onion, chopped
3 Tablespoons olive oil
4 oz. can of chopped green chilies
3 Tablespoons all purpose flour
2 teaspoons cumin
2- 15 oz. cans Northern beans
1- 14 oz. can chicken broth, low sodium
1 1/2 cups finely chopped chicken breast
Shredded Colby-jack cheese
sour cream
Preparation:
In a dutch oven saute onion in oil until transparent. Add chilies, flour and cumin. Cook and stir for 2 minutes until bubbly. Add beans, chicken and chicken broth, bring to boil. Reduce heat and simmer for 10 minutes or until thickened. Serve immediately. Garnish each bowl with cheese and sour cream.
3 Tablespoons olive oil
4 oz. can of chopped green chilies
3 Tablespoons all purpose flour
2 teaspoons cumin
2- 15 oz. cans Northern beans
1- 14 oz. can chicken broth, low sodium
1 1/2 cups finely chopped chicken breast
Shredded Colby-jack cheese
sour cream
Preparation:
In a dutch oven saute onion in oil until transparent. Add chilies, flour and cumin. Cook and stir for 2 minutes until bubbly. Add beans, chicken and chicken broth, bring to boil. Reduce heat and simmer for 10 minutes or until thickened. Serve immediately. Garnish each bowl with cheese and sour cream.
Chicken Tortilla Soup
1 Tablespoon vegetable oil
½ small onion, chopped
1 small can diced green chilies
1- 14 oz. can petite diced tomatoes
2 Tablespoons cilantro, chopped
½ Tablespoon ground black pepper
1 Tablespoon cumin
8 oz French onion dip, found next to the sour cream at the store
1 can cream of chicken soup
½ pound Velveeta cheese
2 cans chicken broth, low sodium
Saute chopped onion in dutch oven with a little oil until tender. Add the rest of the ingredients and simmer on medium heat, stirring often, for 15-20 minutes. Serve soup with crushed tortilla chips on top.
**I cut yellow corn tortillas into strips and fried them to go on top of my soup, but if you dont have the time you can buy them at the grocery store in with the salad toppings, or regular tortilla chips work well also! **
Pasta Fagioli Soup
3 tsp. olive oil
2lb. ground beef (I use 1 lb. 90% lean hamburger and 1lb. spicy Italian sausage)
1 onion, chopped
3 carrots, slivered
2 stalks celery, chopped
48 oz. stewed tomatoes, diced
2 cups red kidney beans, drained and rinsed
2 cups white kidney beans, drained and rinsed
88 oz. beef stock
3 teaspoons Oregano
2 1/2 teaspoons Ground black pepper
5 teaspoons fresh parsley, chopped
1 1/2 teaspoons Tabasco
48 oz. Spaghetti sauce (I use Prego original)
8 oz. small shell macaroni
Cook Beef until brown, add onion, carrots, celery and tomatoes. Simmer 10 minutes, and drain.
Add all other ingredients and simmer for 45 minutes stirring occasionally. Serve with Salad and crusty French bread.
Makes 9 quarts of soup. You can 1/2 the recipe for just one family, or you can freeze the extra.
2lb. ground beef (I use 1 lb. 90% lean hamburger and 1lb. spicy Italian sausage)
1 onion, chopped
3 carrots, slivered
2 stalks celery, chopped
48 oz. stewed tomatoes, diced
2 cups red kidney beans, drained and rinsed
2 cups white kidney beans, drained and rinsed
88 oz. beef stock
3 teaspoons Oregano
2 1/2 teaspoons Ground black pepper
5 teaspoons fresh parsley, chopped
1 1/2 teaspoons Tabasco
48 oz. Spaghetti sauce (I use Prego original)
8 oz. small shell macaroni
Cook Beef until brown, add onion, carrots, celery and tomatoes. Simmer 10 minutes, and drain.
Add all other ingredients and simmer for 45 minutes stirring occasionally. Serve with Salad and crusty French bread.
Makes 9 quarts of soup. You can 1/2 the recipe for just one family, or you can freeze the extra.
Chicken and Wild Rice Soup
3 Tablespoons butter
4 large boneless/skinless chicken breasts, cut into bite size pieces
3 ribs of celery, chopped fine
1 large carrot, chopped fine
1 medium onion, chopped fine
1 quart & 1 1/4 cup Chicken Broth, low sodium
1 can Family size Cream of Chicken soup
1 box Uncle Ben's Original wild rice
1 1/4 cup milk
salt and pepper to taste
Melt butter in dutch oven. Add chicken, celery, carrot, and onion. Cook until the chicken is white and onion is tender. Pour 1 quart of HOT chicken broth over the chicken mixture, Bring to a boil, cover and simmer on medium heat for about 20 minutes. Add cream of chicken soup, box of rice and the seasoning package, milk, and remaining broth. Bring to a boil then reduce heat to low, cover and let simmer for about 45 minutes stirring occasionally. Serve with crusty bread and salad.
4 large boneless/skinless chicken breasts, cut into bite size pieces
3 ribs of celery, chopped fine
1 large carrot, chopped fine
1 medium onion, chopped fine
1 quart & 1 1/4 cup Chicken Broth, low sodium
1 can Family size Cream of Chicken soup
1 box Uncle Ben's Original wild rice
1 1/4 cup milk
salt and pepper to taste
Melt butter in dutch oven. Add chicken, celery, carrot, and onion. Cook until the chicken is white and onion is tender. Pour 1 quart of HOT chicken broth over the chicken mixture, Bring to a boil, cover and simmer on medium heat for about 20 minutes. Add cream of chicken soup, box of rice and the seasoning package, milk, and remaining broth. Bring to a boil then reduce heat to low, cover and let simmer for about 45 minutes stirring occasionally. Serve with crusty bread and salad.
Turkey Soup with Green Chili Biscuits
1 medium onion, chopped
1 teaspoon vegetable oil
1 garlic clove, minced
3 cups chopped cooked turkey or chicken (grilled chicken or smoked turkey taste great in this)
1 (16 ounce) can chili beans
3 1/2 cups chicken broth
1 (11 ounce) can whole kernel corn with red and green bell peppers, drained
1 (10 ounce) can Rotel diced tomatoes and green chilies
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey or chicken and all remaining ingredients. Bring to a boil, stirring occasionally; reduce heat and simmer, uncovered for 15 minutes. Serve with a dollop of sour cream, cheese, and biscuits.
Green Chili Biscuits
2 cups Bisquick
1 cup shredded Mexican blend cheese
1 (4.5 ounce) can chopped green chilies, drained
2/3 cup milk
Stir together all ingredients until a soft dough forms. Turn onto a lightly floured surface and knead 3 or 4 times. pat or roll to 1/2 inch thickness; cut with a biscuit cutter (2 1/2 inch) and place on an un-greased baking sheet.
Bake at 450 for 10 to 12 minutes or until golden brown."
1 teaspoon vegetable oil
1 garlic clove, minced
3 cups chopped cooked turkey or chicken (grilled chicken or smoked turkey taste great in this)
1 (16 ounce) can chili beans
3 1/2 cups chicken broth
1 (11 ounce) can whole kernel corn with red and green bell peppers, drained
1 (10 ounce) can Rotel diced tomatoes and green chilies
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey or chicken and all remaining ingredients. Bring to a boil, stirring occasionally; reduce heat and simmer, uncovered for 15 minutes. Serve with a dollop of sour cream, cheese, and biscuits.
Green Chili Biscuits
2 cups Bisquick
1 cup shredded Mexican blend cheese
1 (4.5 ounce) can chopped green chilies, drained
2/3 cup milk
Stir together all ingredients until a soft dough forms. Turn onto a lightly floured surface and knead 3 or 4 times. pat or roll to 1/2 inch thickness; cut with a biscuit cutter (2 1/2 inch) and place on an un-greased baking sheet.
Bake at 450 for 10 to 12 minutes or until golden brown."
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