Serena Watt/Anna Watt
4 Chicken Breasts
3 qt water
chicken boullion cubes or granules
1 c. diced onion
2 c. celery
2 c. sliced or diced carrots
2 cubes butter or margarine
1 c. flour
16 oz jar cheez whiz
1 small pkg frozen peas
Boil chicken breasts in water with boullion. When tender, remove and shred chicken (saving broth), set aside. To broth, add onions, celery and carrots. Simmer until tender.
While veggies are cooking, melt butter in large pot. Add flour, stirring with a whisk until smooth. Gradually add broth to butter and flour mixture from veggies. Add Cheez Whiz. When blended add veggies and chicken. Add frozen peas last 5 minutes.
Serves 8.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Black Bean-Chorizo Soup in Tortilla Bowls
Pillsbury.com
INGREDIENTS:
2 flour tortillas (8 to 10 inch)
5 oz smoked chorizo sausage links, coarsely chopped
1 large clove garlic, finely chopped
1/3 cup dry sherry or chicken broth
1/2 teaspoon chili powder
1 can (19 oz) Progresso® Vegetable Classics hearty black bean soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1/3 cup shredded Mexican 4-cheese blend (1 1/3 oz)
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro
DIRECTIONS:
- Place oven rack in bottom rack position; heat oven to 350°F. Spray 2 (10-oz) ovenproof custard cups with cooking spray; place on cookie sheet.
- Place tortillas on microwavable plate; cover with microwavable plastic wrap. Microwave on High 45 to 60 seconds, turning after 30 seconds, until very soft. Center tortillas over cups, press into cups so top edges are even. Press tortilla folds against side of each cup to make bowl as large as possible.
- Bake on bottom oven rack 8 to 10 minutes or until tortillas are stiff enough to hold their shape. Remove tortilla bowls from cups; place on cookie sheet. Return to middle oven rack in oven; bake 5 to 7 minutes longer or until browned and stiff. Remove tortilla bowls from cookie sheet; place on wire rack.
- Meanwhile, heat 10-inch regular or cast iron skillet over high heat. Add sausage; cook and stir about 30 seconds or until browned. Add garlic; cook and stir 30 to 60 seconds longer. Remove skillet from heat; stir in sherry. Return skillet to high heat; cook and stir 2 to 3 minutes or until liquid has almost evaporated. Stir in chili powder, soup and green chiles. Reduce heat to medium-low; cook, stirring occasionally, until thoroughly heated.
- Place tortilla bowls on individual plates. Divide soup evenly among bowls. Top each with cheese, sour cream and cilantro. Serve immediately.
White Chicken Chili
Our Best Bites (www.ourbestbites.com)
1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth
Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.
Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)
Makes about 8 cups of soup.
*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth
Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.
Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)
Makes about 8 cups of soup.
*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.
Easy Chicken Noodle Soup
Tanya Calkins
2-4 Chicken breasts
4 c. water
2 chicken bouillon cubes
1 or 2 carrots, chopped
1 clove garlic, minced
1 or 2 stalks celery, chopped
1 onion, chopped
1/2 cup frozen peas (optional)
1/2 to 1 batch homemade noodles, 1-2 cups dry noodles, or 1/3 c. cooked rice
Put chicken and bouillon cubes into water. Simmer until chicken is tender. Remove chicken and dice into pieces. Strain chicken drippings from water. Return diced chicken to broth and add veggies. When boiling add noodles or rice and boil slowly for 15-20 minutes.
We like this soup served over mashed potatoes.
2-4 Chicken breasts
4 c. water
2 chicken bouillon cubes
1 or 2 carrots, chopped
1 clove garlic, minced
1 or 2 stalks celery, chopped
1 onion, chopped
1/2 cup frozen peas (optional)
1/2 to 1 batch homemade noodles, 1-2 cups dry noodles, or 1/3 c. cooked rice
Put chicken and bouillon cubes into water. Simmer until chicken is tender. Remove chicken and dice into pieces. Strain chicken drippings from water. Return diced chicken to broth and add veggies. When boiling add noodles or rice and boil slowly for 15-20 minutes.
We like this soup served over mashed potatoes.
Carly's Taco Soup
Carly Petterson
2 cans rinsed black beans
2 cans rinsed pinto beans
2 cans Rotel
1 can corn
1 lb hamburger
1/2 c. water
1 pkg. taco seasoning
cilantro
green onions
Cook in Crockpot on low for 10 hrs.
Serve with sour cream, cheese and tortilla chips
2 cans rinsed black beans
2 cans rinsed pinto beans
2 cans Rotel
1 can corn
1 lb hamburger
1/2 c. water
1 pkg. taco seasoning
cilantro
green onions
Cook in Crockpot on low for 10 hrs.
Serve with sour cream, cheese and tortilla chips