Sweet Chili

1 lb lean ground beef

1/2 large onion, diced

15 oz can kidney beans, drained and rinsed

15 oz can black beans, drained and rinsed

15 oz can pinto beans, drained and rinsed

15 oz can chili beans, UNDRAINED (make sure to get chili beans, and not a can of canned chili)

1 Sweet Potato, peeled, diced and steamed.

15 oz can petite diced tomatoes

8 oz can tomato sauce

1 package McCormick Mild Chili Mix

1/4 cup sugar

1/3 cup ketchup

Saute the onion in a large dutch oven until just softened. Add ground beef and brown (and cruble) it. Add all the other ingredients and bring to a simmer. Enjoy!

Coconut White Chicken Chili

 6 chicken tenders

1 (10 oz) can Coconut Milk

1 (12 oz) jar Salsa Verde

2 (14 oz) cans White Beans, drained

2 (14 oz) cans white corn, drained

1 (4 oz) can diced green chilis

1 1/2 tsp cumin

1 tsp garlic

salt and pepper

juice of one fresh lime

Burmese Chicken Soup

Burmese Chicken Soup

Ingredients:

1 T oil

3 garlic cloves

1 inch piece of ginger, peeled and minced

1 shallot finely diced

1 T ground ginger

1 T turmeric

1 T ground coriander

½ tsp red pepper flakes

1 tsp salt

2 medium sweet potatoes, peeled and cut into ½” dice

2 cups chicken broth

1 lb boneless, skinless chicken thighs, cut into 1 inch pieces

1 13.7 oz  can unsweetened coconut milk

Juice of 1 lime

1 bunch of cilantro, roughly chopped

Heat medium oil in stockpot or dutch oven. Saute the garlic, ginger and shallot until aromatic (about 3-4 minutes). Add spices and salt and saute another minute, stirring. Lower heat to medium, add the sweet potatoes and cook for about 6-8 minutes, stirring occasionally.  Deglaze pot wth ½ cup of chicken broth, scraping up any brown bits from the bottom of the pot. Add remaining chicken broth, chicken and coconut milk; bring to a simmer. Cover pot and simmer until chicken is thoroughly cooked and sweet potatoes are tender, about 30 minutes. Add lime juice and desired salt. Stir in half the cilantro. Spoon into bowls, garnish with remaining cilantro and serve. Makes 8 cups.

Mango Salsa Chicken Tortilla Soup

1 jar Mango Peach Salsa (from Costco)

1/2 jar Jack’s Special Salsa (also from Costco)

1/4 c. olive oil

Simmer for 10 minutes, then add:

1 1/4 tsp. cumin

2 1/2 qts (80 oz) chicken stock or broth

5-6 chicken breasts chopped up (or just use rotisserie chicken meat from Costco!)

Add one large package of frozen corn close to when you want to serve soup so it doesn’t overcook (equivalent of about 3 cans of corn drained)

Bring all ingredients to a low boil, stirring as it heats up.  Simmer for a few minutes before serving.

Serve with any variety of these:  

shredded cheese, small tortilla strips, sour cream, avocado chunks, chopped cilantro, black beans

Julie's Ghost Chili (White Chicken Chili)

Ingredients:
Chicken (I use the pre-cooked rotisserie chicken from Costco, but you could cook your own)
1 large jar of green tomatillo salsa (I use the La Victoria Thick and Chunky Salsa Verde)
1 bag of dried white navy beans
1 onion
1 clove of garlic
1 small can of green chilis
1 block of cream cheese
chicken bouillon (I use the Knorr Caldo Con Sabor De Pollo)

Method:
Soak the beans overnight (per directions on the back of the bag). In the morning, drain the beans and put them in the crockpot along with the onion (diced), garlic (minced), and the can of green chilis. Add water (per directions on the bag - 6-8 cups) and 1 Tablespoon of chicken bullion. Cook on Low for 8-10 hours. Add the cooked chicken and the jar of green salsa and cook on high for 30 minutes. Microwave the cream cheese for 1 minute, then add to the soup and stir to combine.

6 hour crockpot chili

Ingredients

• 3 lbs. ground beef
• 2 lbs. ground turkey
• 5 large garlic cloves, minced
• 1 large yellow onion, chopped
• 3 14-oz. cans chopped tomatoes, with juices
• 2 14-oz. cans tomato sauce
• 3/4 c. ketchup
• 2 c. low sodium beef stock
• 1 15-oz. can black beans, drained and rinsed
• 1 15-oz. can kidney beans, drained and rinsed
• 1/3 c. cornmeal
• 3 to 6 T. medium chili powder, to taste
• 2 tsp. dried Mexican oregano
• 3 tsp. ground cumin
• 1/4 to 1/2 c. brown sugar, to taste
• kosher salt and freshly ground black pepper, to taste

Preparation

In a large, heavy saute pan over medium-high heat, brown the beef. Using a slotted spoon, transfer beef to a slow cooker. Pour out any fat left in the saute pan. Add the ground turkey to the saute pan, brown it, and transfer it to the slow cooker with a slotted spoon. Add all the remaining chili ingredients to the slow cooker and stir to blend. Cover and cook for 6 hours.

Ladle chili into warmed bowls and garnish with sour cream, chopped red onion, grated cheddar cheese, and chopped cilantro. Also great with fritos or cornbread muffins.

Crock Pot: Tomato-Basil Parmesan Soup

 

Crock Pot: Tomato-Basil Parmesan Soup
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
4 cups chicken broth
1/2 bay leaf

Combine above and cook on low for 5-7 hours (add herbs if using fresh)

1 tsp dried oregano (1 TBS fresh)
1 TBS dried basil (1/4 cup fresh)
1/2 cup butter
1/2 cup flour
1 cup parmesan cheese
2 cups half and half (warmed)
1 tsp salt
1/4 tsp black pepper

About an hour before serving make a roux. Melt butter over low heat in a skillet and add flour. stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup of hot soup from the slow cooker. Add another 3 cups soup and stir until smooth. Add all back into slow cooker. Add spices.  Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook for another hour.

Wild Rice Soup

Wild Rice Soup

Heather Olsen O’Brien

Ingredients:

1 large onion

2 Carrots
3 Celery Stalks
½ cup Butter
2/3 cup Flour
6 cups Water
2 Tbsp McCormick Chicken Base (or 4 Bullion Cubes)
2 pkgs Rice-A-Roni Long Grain and Wild Rice
5 Chicken breasts (cooked and cubed)
2 cups Half and Half
½ tsp. Salt
½ tsp. Pepper

 DIRECTIONS:

Prepare Rice-A-Roni as directed on box.

Chop vegetables and place in large soup pot.   (Sometimes I cook these in the microwave to save time.)Melt butter and sauté vegetables until tender.

 Add flour and stir until vegetables are coated. Slowly add water and stir vigorously until flour dissolves.  Add Rice-A-Roni to the soup.

 

Add the remaining ingredients and simmer on low until well blended, usually about 1 hour.

 (Last thing- to make it healthier you can use fat free half and half and it still tastes great.)

WENDY'S CHILI

1 1/2 LB. GROUND BEEF-BROWNED
1- 10 OZ CAN FRENCH ONION SOUP
BLEND THE SOUP IN BLENDER, WHIP FOR 1 MINUTE. ADD TO THE MEAT, SIMMER FOR 5 MINUTES.

ADD:
1 TABLESPOON CHILI POWDER
2 TEASOONS PEPPER
2 TEASPONS CUMIN
1-20 OZ. CAN KIDNEY BEANS
1-6 OZ. CAN TOMATO PASTE
1-8 OZ. CAN TOMATO SAUCE

MIX TOGETHER, SIMMER FOR 20 MINUTES. SERVE WITH GRATED CHEESE AND CRACKERS.

THIS IS THE EASIEST CHILI EVER! NO CHOPPING OR SAUTEING. IT IS WONDERFUL! IT HAS A KICK TO IT, SO DECREASE THE PEPPER AND CHILI POWDER A SMALL AMOUNT IF YOU ARE FRAGILE!

Easy Minestrone Soup

1/2 lb sausage, sage flavored
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 zucchini, diced
1 cup fresh or frozen green beans
2 (14 ounce) cans diced tomatoes
4 cups chicken or vegetable broth
2 cups water
1 (14 ounce) can cannellini beans, rinsed and drained
1 cup macaroni
1/2 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste

1. Brown sausage in pan, remove to paper towel to drain off excess oil.

2. Heat olive oil in a pan. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add beans, macaroni, oregano, and basil, along with sausage. Simmer until vegetables and macaroni are tender-about 35 minutes.

2. Season soup with salt and pepper and serve warm.

Broccoli Soup

1 Bunch Broccoli
4 Chicken Bouillon
1 Chopped Onion
2 Cups Water

Boil until tender.

3/4 sq. Margarine
1/2 Cup Flour
2 Cups Milk
2 Cups Grated Cheddar Cheese

Make white sauce; add cheese. Add broccoli mixture.

Creamy Harvest Vegetable Soup

1 medium onion, chopped

3 tablespoons olive oil

4 cups chicken stock

5 – 6 medium red potatoes, cubed

vegetables of choice (carrots, zucchini, peas, corn, etc.)

1/2 cube of butter (1/4 cup)

1/2 cup of flour

4 cups milk

4 – 8 ounces cream cheese

2 cups cheddar cheese

salt and pepper to taste

1 shot of Tabasco (optional)

In a large pot, saute onion in 1 T. olive oil. Pour in chicken stock and chopped potatoes. Bring to a boil and reduce to a simmer.

Prepare remaining vegetables into bite sized pieces. In a large pan, saute vegetables until starting to soften and golden. Remove to a plate and set aside. Add butter and allow to melt. Slowly whisk in the flour and allow to cook for 1 minute while stirring to make a roux. Whisk in the milk and allow to thicken.

Pour thickened milk into the stock pot with stock. Add the remaining vegetables. Add cream cheese (in small pieces at a time). Add grated cheddar cheese. Allow cheeses to melt. Season with salt and pepper to taste. Serve immediately.

Slow-cooker Taco Soup

1 package of ranch dressing mix
1 can black beans, undrained
1 can pinto beans, undrained
1 can tomato sauce
1 can of corn, undrained
1 small can chopped green chili’s
1 can diced tomatoes, undrained
1 lb ground beef, browned
1/2 onion, diced, cooked/softened with beef
1 package of dry taco seasoning mix

Brown ground beef and onions.

Put everything into a crock pot and cook for at least 4 hours on high or 6-8 hours on low.

Serve with corn chips, sour cream, and grated cheese.

Roasted Butternut Squash Soup

1 butternut squash
4 cloves garlic
olive oil
salt and pepper
1 onion, finely diced
4 cups chicken stock
1/2 cup heavy cream
1 tsp fresh thyme

Cut butternut squash in half and remove seeds. Drizzle olive oil and sprinkle salt and pepper on halved butternut squash, and on the un-peeled garlic cloves. Place on a cookie sheet, cut side down, with garlic cloves in the "cavity" where the seeds were.

Bake at 375 degrees uncovered for 1 hour.

Remove Skin from squash, and peel garlic.

In a large pot, saute onion in 1 tbs olive oil until soft.

Add squash, garlic, thyme, and chicken stock to pot. Bring to a simmer, then either blend in batches in a blender or use an immersion blender to blend in the pot. Salt and pepper to taste, and add cream at the last minute.

**Variation: you can also add some chopped apple to the pot when you are sauteing the onion. It adds just a hint of sweetness.

Easy Broccolli Cheese Soup

4 c. chicken broth (which is two cans of chicken broth)
1 c. water
1 c. half and half
4 or 5 slices Kraft Cheddar Singles
1/2 c. all-purpose flour
1/2 tsp. dried minced onion
1/4 tsp. ground black pepper
4 c. broccoli florets (bite-size)

Combine chicken broth, water, half and half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour. Set heat on medium. Stir constantly. Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender, but not soft.

Tuscan Tomato Soup

3 tablespoons olive oil
2 large onions, finely diced
5 cups diced and seeded tomatoes
3 cups chicken stock
1 1/2 cups heavy whipping cream
1 cup basil pesto
Salt and pepper to taste

In a large soup pot, heat oil. Add onions and cook over medium heat til they are completely translucent. Add tomatoes, bring mixture to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for fifteen minutes. Stir in cream. Add pesto. Place in a food processor or blender and blend to desired consistency. Adjust seasonings to taste with salt and pepper.

Chicken Tortilla Soup

1 Chicken Bouillon Cube
1 can Chicken Breast (drained)
1 can Black Beans
1 can Re-fried Beans
1 can Corn
3/4 cup Salsa

Toppings
1 cup Grated Cheese
Tortilla Chips

Dissolve bouillon in 1 cup hot water.
Put chicken, Black Beans, Re-fried Beans, Corn & Salsa into a pot, heat over medium heat.
Add cheese until melted.
Place some tortilla chips in serving bowls, ladle soup over them.
Garnish with additional cheese.

Cheesy Cauliflower Soup

2 T butter
1/4 c flour
1/2 t. salt
2 cups milk
1/2 c water
13-14 oz chicken broth
2-2/12 lbs cauliflower heads cut in 1" chunks
1 t. dijon mustard
8-10 oz cheddar cheese

melt butter over med. heat. Stir in flour and salt and cook for 2 minutes, stirring frequently. Gradually stir in milk, chicken broth and 1/2 c water. Add cauliflower and heat to a boiling over high heat. Reduce heat to low, cover and simmer until cauliflower is tender (abt. 10 minutes)

blend mixture until smooth. stir in mustard and cheese.

Tortilla Soup

Ingredients:

3 cloves minced garlic
1 onion, chopped
3 T. butter
2 T. flour
3 (14 oz.) cans chicken broth
4 c. half-and-half
1 (10.75 oz.) can Cream of Chicken soup
1 c. salsa
1 (15 oz.) can creamed corn
6 boneless chicken breasts
2 t. ground cumin
1 (1.1 oz.) pack fajita seasoning
3 T. chopped fresh cilantro
Tortilla chips
Monterey Jack cheese

Directions:

Saute garlic, onion and butter for 15 minutes. Then add flour and cook 1 minute. Add broth and half-and-half, bring to a boil, and reduce heat to low. (Don't overcook or it will separate.) Add soup, salsa, corn, cooked diced chicken, cumin, fajita seasoning and 2 T. cilantro. Serves eight. Garnish with remaining cilantro and cheese.

Chili for "Veg-heads" (by Rachel Ray)

2 Tbsp olive oil
1 medium onion, chopped
1 medium bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
4 cloves garlic minced ( I just used minced garlic in the can. It's a different amount though so look on the can).
1 cup vegetable (chicken) broth
1 can (32 oz) crushed tomatoes
1 can (14 oz) black beans, drained and rinsed
1 can (14 oz) red kidney beans, drained and rinsed
1 to 1 ½ Tbsp cumin
1 to 1 ½ Tbsp chili powder
6 dashes Tabasco sauce
Salt
1 cup spicy refried beans
Cheddar cheese
Chips

Heat oil over medium. Add onion and peppers, sauté 3-4 minutes. Add garlic and cook 1 minute. Add broth, reduce by half (2-3 minutes). Add tomatoes, beans, cumin, chili powder, Tabasco, and salt. Thicken with refried beans. Serve with cheese and chips. YUMMY!