Chicken Tortilla Soup

3 garlic cloves, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup salsa
1 (15 ounce) can creamed corn
3 cooked boneless skinless chicken breasts
2 teaspoons ground cumin
2 1/2 tablespoons fajita seasoning mix
3 tablespoons fresh cilantro, chopped
16 ounces tortilla chips
8 ounces monterey jack cheese, shredded
1/8 cup green onion, chopped

Directions:

1. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.

2. Add flour and stir well, cooking for 1 minute more.

3. Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes.

4. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, few chopped green onions and serve.

Homemade Chicken, Ranch and Rice Soup

Recipe from www.picky-palate.com
Recipe referred from friend, Ryndi

Ingredients

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 large carrots, peeled and sliced

3 stalks of celery, chopped

3 Tablespoons fresh minced garlic

2 large boneless skinless chicken breasts

1 Cup dry rice, steamed….comes out to about 3 Cups cooked

64 oz chicken broth

1 Tablespoon dry Ranch Dressing seasoning

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

2 Tablespoons Dijon Mustard

1 teaspoon hot sauce, like Tabasco (optional)

Directions:

1. Heat oil into a large dutch oven over medium heat. When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute. Stir in chicken breast and rice then pour in chicken broth. Stir, then season with ranch seasoning, salt, pepper and add in Dijon and hot sauce. Reduce heat to low and simmer until serving. Taste and season accordingly.

8 servings

http://picky-palate.com/2010/06/07/homemade-chicken-ranch-and-rice-soup/

Souper Spaghetti

Referred by a friend, Melissa

Ingredients

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1 small green sweet pepper, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 1 teaspoon minced garlic
• 2 14-1/2-ounce cans diced tomatoes, undrained
• 2-1/2 cups water
• 1 13- to 15-ounce jar spaghetti sauce
• 1 tablespoon sugar
• 1/2 teaspoon dried Italian seasoning, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Dash crushed red pepper
• 2 ounces spaghetti, broken into 2-inch pieces
• Fresh herb sprigs (optional)

Directions

1. In a large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink, stirring frequently. Drain excess fat.

2. Add undrained tomatoes, the water, spaghetti sauce, sugar, Italian seasoning, salt, black pepper, and red pepper. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. If desired, top each serving with a fresh herb sprig. Makes 6 servings.

http://www.bhg.com/recipe/soups/souper-spaghetti/

Golden Tortilla Soup

4 Servings

Description

This richly flavored, quick-cooking, southwestern-style soup tastes like you cooked all day.

Tip: For those in Phases 2 and 3, feel free to enjoy some tortilla chips with your soup. Cut 1 large whole-wheat tortilla into strips, toss with a little olive oil, salt, and cumin, and bake in a 350°F oven for 8 minutes, or until crunchy.

Ingredients
1 teaspoon extra-virgin olive oil
1 medium red onion, finely chopped
3 garlic cloves, minced
1 teaspoon ground cumin
Pinch cayenne pepper
Salt and black pepper
2 cans (14-ounce) reduced-sodium chicken broth
1 cup canned plum tomatoes, chopped
12 ounces boneless, skinless chicken breast, cut into 1" strips
3 tablespoons fresh lime juice (from 1 lime)
1 cup chopped fresh cilantro leaves

Instructions
Warm oil in medium saucepan over medium-low heat. Add onion, garlic, cumin, cayenne, salt, and pepper. Cook 4 minutes, stirring. Add broth, tomatoes, and 1 cup water. Increase heat to high; bring to a simmer. Cook 5 minutes. Transfer soup to blender; puree until smooth. (Alternatively, use an immersion blender directly in pan.)

Return soup to pan over medium-high heat. Add chicken strips; bring to a simmer. Cook 4 minutes, until chicken is cooked through. Remove from heat; stir in lime juice. Garnish with cilantro.

Nutritional Information:

178 calories
5 total fat (1 g sat)
54 mg cholesterol
8 g carbohydrate
25 g protein
1 g fiber
333 mg sodium

Crock Pot Chicken Noodle Soup

2 large chicken breast, frozen
8 slices center cut bacon, chopped
3 medium potatoes, cubed
1 pepper (personal preference for spice)
1 can corn
1 can cut green beans
1 cup finely cut chives
1 cup sliced mushrooms
12 oz. egg noodles
1 teaspoon basil
1 teaspoon coarse ground black pepper
1 tablespoon olive oil
2 teaspoons salt (season to taste)
64 oz. water

Excluding the egg noodles, put all ingredients into the crock pot, including the juices in the canned vegetables. Do not worry about cutting the frozen chicken breast at this time. Cook on high for 4. 5 hours. Using a wooden spoon, chop the chicken breast into bite size pieces.

Add egg noodles and continue cooking for an additional 45 minutes to 1 hour. Suggest serving with salad and garlic toast. Makes approx. 6 servings

www.cooks.com

Soup in the Crockpot

I made this the other day for dinner. No recipe required. I just threw it all together and yummy!!

Homemade Chicken and Noodles

Prep Time: 10 Minutes Cook Time: 1 Hour Difficulty: Easy Servings: 6

Ingredients
1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
½ whole Medium Onion, Diced (optional)
1 teaspoon Salt
½ teaspoons Turmeric
¼ teaspoons White Pepper (more To Taste)
¼ teaspoons Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen "homemade" Egg Noodles
3 Tablespoons All-purpose Flour

Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Taco Soup

I make this recipe in my crockpot and let it cook all day long on low.

Ingredients

•2 pounds ground beef
•1 large onion, chopped
•2 cans pinto beans
•1 can whole kernel corn ,drained
•1 can stewed tomatoes - mexican style
•1 can Rotel tomatoes
•1 pkg. taco seasoning mix -(opt.)
•1 pkg. original hidden valley ranch dressing(dry)
•2 1/2 cups water or more, to make soup broth

Directions

In a big soup pot, brown meat with chopped onion. Mix in both dry seasonings. Continue to stir until meat is brown. Drain off any fat appearing. Add cans of beans, hominy, tomatoes, corn and chilies along with their liquid. Add enough water to soup to make it as you like it. Simmer slowly for an hour or so to blend seasonings.

Souper Spaghetti

ingredients

1 pound lean ground beef
1 medium onion, chopped
1 small green sweet pepper, chopped
1 stalk celery, chopped
1 medium carrot, chopped
1 teaspoon minced garlic
2 14-1/2-ounce cans diced tomatoes, undrained
2-1/2 cups water
1 13- to 15-ounce jar spaghetti sauce
1 tablespoon sugar
1/2 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Dash crushed red pepper
2 ounces spaghetti, broken into 2-inch pieces
Fresh herb sprigs (optional)

directions

In a large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink, stirring frequently. Drain excess fat.

Add undrained tomatoes, the water, spaghetti sauce, sugar, Italian seasoning, salt, black pepper, and red pepper. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. If desired, top each serving with a fresh herb sprig. Makes 6 servings.

Source- Better Homes and Gardens