Browsing Soups – Stews – Chowders

Chicken Enchilada Soup – Crock Pot Recipe

November21
Chicken Enchilada Soup – Crock Pot Recipe

Ingredients

  1. 2 tablespoons Olive Oil
  2. 1 large yellow onion, diced
  3. 1 small green or red bell pepper, diced
  4. 3 cloves garlic, minced
  5. Coarse salt and fresh black pepper
  6. 1 15-oz can diced tomatoes
  7. 4 cups chicken broth
  8. 1 pound boneless chicken breasts
  9. 2 cups corn
  10. 1 can black beans
  11. 1/2 cup canned red enchilada sauce
  12. 1/4 cup cheddar cheese soup
  13. 1/2 cup shredded sharp cheddar cheese,
  14. More cheese for serving
  15. Sour cream for serving
  16. Tortilla chips for serving
  17. Sliced avocado for serving

Instructions

  1. In a medium skillet heat the oil over medium heat
  2. Add the onions, peppers
  3. Season with salt and pepper
  4. Cook until softened, stirring often, about 7 minutes
  5. Add the garlic and cook about 3 minutes more
  6. Meanwhile to crock-pot add the diced tomatoes, chicken broth, chicken, corn, black beans, and enchilada sauce
  7. Mix in the cooked onions, peppers, and garlic
  8. Cook on high 3 – 4 hour or low 5 – 6
  9. Remove the chicken breasts to a cutting board
  10. Stir in the Cheddar Cheese Soup and 1/2 cup or so of cheddar cheese
  11. Shred the chicken or cut into bite-sized pieces and add back to the pot
  12. Cook 1 more hour on low heat
  13. Serve garnished with more cheese, sour cream, tortilla chips and avocado

Number of servings (yield): 6

Note
I found a yummy sounding Chicken Enchilada Soup recipe on Pinterest from the a site called cinnamon spice and everything nice, but the site is no longer active. I combined that recipe with my recipe, and the first attempt to combine these two recipes was great. I want to try a vegetarian enchilada soup version next.

posted under Chicken & Turkey Recipes, Crock Pot Recipes, Soups - Stews - Chowders | Comments Off on Chicken Enchilada Soup – Crock Pot Recipe

Taco Soup

October12

Recipe: Taco Soup

Wildtree Taco Soup

Ingredients

  • 1 quart Vegetable or Chicken Bouillon Soup Base, prepared according to package directions
  • 1/2 to 3/4 cup Taco Sauce
  • 3⁄4 cup corn kernels
  • 2 chicken breasts, cooked and shredded
  • 4 tablespoons unsalted butter for the roux
  • 1⁄4 cup all purpose flour for the roux
  • shredded cheese, chopped vegetables, sour cream, for garnish

Instructions

  1. In a large saucepan combine the prepared Chicken Bouillon, Taco Sauce, corn, and chicken; heat over medium heat. Try 1/2 cup Taco Sauce to taste. Add more if you like more spice.
  2. Make a roux. [In a small saucepan, melt butter over medium heat. Add in the flour and whisk to combine. Cook over medium heat for 1-2 minutes until the roux is thick and pale yellow.]
  3. Whisk the roux into the soup.
  4. Bring the soup up to a boil.
  5. Garnish with shredded cheese, vegetables, and sour cream if desired.

Quick notes

4 Servings
Calories: 290 Fat: 13g Fiber: 1g Protein: 30g Saturated Fat: 8g Cholesterol: 95mg Carbohydrate: 12g Sodium: 365mg  (The original recipe called for more taco sauce. I reduced sodium by reducing the amount of taco sauce called for, and it still has great taco flavor.)

posted under Chicken & Turkey Recipes, Home, Italian-Mexican-Latin Dishes, Main Dishes, Soups - Stews - Chowders | Comments Off on Taco Soup

Potato Leek Soup

April12

Potato Leak Soup


Summary: J.C. Huizenga Recipe, modified by Mary
Thanks to my friend Jennifer for once preparing this yummy soup for my family.

Ingredients

  • 4 large potatoes (about 4 cups)
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 tablespoon diced onion
  • 2 large leeks, thinly sliced, using all of the white and some of the green
  • 1 tablespoon flour
  • 2 cups milk or half-and-half (or combination)
  • 1 teaspoon or so of salt
  • 1/2 teaspoon pepper
  • 1 teaspoon or more celery salt
  • 1/4 cup chopped parsley
  • Grated cheddar cheese for garnish

Instructions

  1. Peel and slice the potatoes – place in a saucepan with 2 cups cold water and bring to a boil.
  2. When potatoes are tender, pour potatoes and cooking water into a food processor or use an emersion blender. Pulse till smooth.
  3. Pour the oil into the clean saucepan, and sauté onion and leeks until soft, about 4 minutes.
  4. Stir in flour and cook for 1 minute.
  5. Add pureed potato mixture and stir till combined and smooth.
  6. Add milk and cook on low heat until slightly thickened, about 5-10 miutes.
  7. Season. Taste and adjust seasoning.
  8. Stir in parsley and serve with grated cheddar cheese sprinkled on top of the soup, or stir into the soup if you like

Number of servings (yield): 6

Microformatting by hRecipe.

posted under Soups - Stews - Chowders, Vegetarian Main Dishes | No Comments »

Brandied Pumpkin Soup

October11

Pumpkin Soup Recipe

Brandied Pumpkin Soup

Ingredients

  • ½ cup butter
  • ½ cup chopped onion
  • ½ teaspoon each ground ginger
  • 3-½ tsps Chicken Bouillon Soup Base such as Better Than Bouillon blended with 3 1/2 cups hot water
  • 3 cups canned pumpkin
  • 1 cup half-and-half
  • 2 Tbsp brandy, optional
  • Salt and pepper to taste
  • Crouton garnish

Instructions

  1. In saucepan, cook onion in melted butter until transparent
  2. Blend in spices and broth – bring to a boil
  3. Blend in pumpkin and half-and-half
  4. Reduce heat & stir occasionally until soup is hot
  5. Stir in brandy
  6. Season to taste
  7. Garnish with croutons

Quick Notes

Yield 2 quarts

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