Chicken Enchilada Soup

This is my favorite soup to make because it's so yummy and so simple!  My dad always requests me to make this for him.  Try it out!

1 can Ranch Style Beans

1 can Rotel tomatoes with chilies

16 oz. chicken broth

1 family size can of cream of chicken soup

1 can dices green chilies, mild (I leave this out)

cooked, diced chicken

fresh cilantro
tortilla chips

Combine all ingredients in a pan and cook. Serve with lime, cheese, and tortilla chips.

Quick N Healthy Black Bean Chili

Total Cook Time: 20-30 min Serves 8-10 

• 1.5 lbs of ground turkey or 90/10 hamburger
• 1 Pkt Chili Seasonings
• 2 C diced tomatoes (w/ juice)
• 1C(small) diced green chilies (w/ juice) 
• 3 C Black Beans (w/ juice)
• 1 C Corn (drained)
• 1 Boulion Cube (chicken)
• 3 C water
• 1-2 tsp Cumin
• 1 tsp Cayenne Pepper (Ground) if desired
• 1/3 C Dried Chopped Onions

Brown meat, add in 1/2 of chopped onions. 
Once cooked strain and rinse. 
Return meat back to stock pot add in Chili Seasonings, Boulion Cube, Cumin, Cayenne (if desired) and remaining chopped onions and water. Bring to a boil and let boil for a few min allowing some of the water to cook off. 
While boiling add in Tomatoes, Chilies & Corn and allow to boil for apx 2-5 min. Stir occasionally to keep from scorching bottom. 
Add in Beans while boiling reduce heat and allow to simmer for 10 to 15 min. 


Top with Sour Cream or Cheese Cubes and serve in a bread bowl! 


Dani

Creamy Comfort Potato Soup

Serves 6. Prep time 15min Cook time about 15min.

• 6-10 med/small white potatoes (cubed & boiled w or w/out skins)
• 1 cup chopped carrots (boiled w potatoes) 
• 1 onion chopped
• 1 T butter
• 1 C heavy cream
• 1 can E milk 
• 2 C water
• 1 chicken boulion cube
• 1 can corn
• 1 can cream of chicken
• salt, pepper & celery salt to taste
• abt 2/3 C Instant potatoes 

Boil potatoes & carrots till tender then drain and set aside.
Return stockpot to stove & saute onions w/ butter.
once onions are ready add in water, chicken boulion cube and cream of chicken then bring to a boil. 
Add in corn & continue to boil for a few min add in potatoes & carrots & continue to boil for a few more min. 
Reduce heat to a simmer add in cream and milk. 
Season w salt, pepper (abt 1 Tbs) & celery salt (abt 2 tsp) to taste.
Use a potato masher to break up potatoes, carrots and corn a little but not into mush. 
Finally add in Instant potatoes 1/2 C at a time to thicken the soup up!

It tastes awesome with sourdough or you can add in ham or bacon... Parmesan is not a delicious add in lol.

Dani's Kickin Taco Soup

I have been making Taco Soup like crazy lately and just cannot seem to get enough of it! There is just enough spice, flavor & hartyness for pretty much everyone to enjoy! Total cook time is only about 30 min. and it serves 8 with plenty of left overs! It keeps very well in the fridge and freezes perfectly!

Ingredients:

• 2 lb Hamburger or ground turkey(browned)
• 1 chicken bouillon cube
• 3-4 cups water
• 2 can black beans
• 2 can corn
• 2 can hominy
• 2 can diced tomatoes w/ chilies
• 1 packet taco seasonings
• 1 1/2 cup cubed velveta cheese (cubed)
• 1/3 cup of Dried Chopped Onions

Cooking Instructions:

Brown hamburger or ground turkey in skillet w taco seasonings & chopped onions. 
Drain fat and transfer to med pot. 
Add in water and bouillon cube. 
Set on high and add in corn, hominy, tomatoes & additional taco seasonings to taste and bring to a boil. 
Add in beans followed by cheese, reduce heat to medium high continue to boil for a few min and then reduce to a simmer for 10 min stirring occasionally so cheese doesnt settle and scorch on the bottom. 
Remove from heath. Top with sour cream & tortilla chips!

Danielle

Chicken, Broccoli & Cheddar Soup

It is getting colder and colder everyday which makes it the perfect time to make soup! I love making soup and wanted to tackle making my husbands favorite. I had never made Broccoli Cheddar before and decided that last night would be a good night to try!

I could not find an easy Broccoli Cheddar soup recipe to save my life! So I had to combine two different recipes and came up with this!

Chicken Broccoli & Cheddar Soup

3 boiled & shredded chicken breast
1 32oz bag of Broccoli Florettes
1 1/2c cheddar shredded
1 1/2c velveta cheese cubed
1 1/2c mozzarella shredded
1/2 c Parmesan cheese
2 1/2c chicken broth
2 1/2c milk
4Tbs instant potatoes
4Tbs flour
Pepper
2 Tbs chopped dried onion
2 tsp granulated garlic


Spray with cooking spray large pot. Add in Dried onion, garlic, broccoli, chicken broth & shredded chicken. Bring to a boil till broccoli is tender and remove from heat. Remove 2/3 of mixture and puree in blender and add back to pot.

On the side warm milk in microwave in a med size bowl for abt 1 min. Whisk in one Tbs at a time dried mashed potatoes & flour into warm milk.

Add milk mixture to soup and bring to boil for 1 min. Add in cheeses & Stir frequently.

Once cheese has melted add in pepper to taste and serve!

Enjoy!!

Easy Tomato Soup

2 cans stewed tomatoes (any variety--Italian, Mexican, Plain)
1/4 tsp. freshly ground pepper
1 T minced fresh basil OR 1-2 tsp. dry
(you can add other spices like garlic or oregano or dried onion depending on what kind of tomatoes you used)
1/2 C light sour cream OPTIONAL

1. Place first three ingredients in blender, and process until smooth. our into saucepan; bring to a boil. Reduce heat and simmer 5 minutes. Ladle soup into bowls; spoon 2 T sour cream into soup in each bowl, and stir gently to swirl. Sprinkle evenly with basil.

Source: Weight Watchers Five Ingredient 15 minute Recipes

White Chicken Chili

1 Tbsp Olive oil

1 large Onion

2 stalks Celery

1 small Yellow pepper

2 cloves Garlic

2 tsp cumin

1 tsp chili powder

1/4 tsp pepper

32 oz. box chicken broth

2 chicken breasts, cooked and cubed

2 cans white cannellini beans

1 cup frozen corn

Chop onion, celery and yellow pepper into small pieces. Heat oil in a large (4 qt) saucepan and saute vegetables until tender - about five minutes. Add spices, broth, chicken, and ONE can of the beans. Simmer, covered for 20 minutes. Mash the beans from the 2nd can - this helps to thicken the chili. Add mashed beans and corn. Simmer, uncovered for another 20 minutes.

Chicken and White Bean Stew

I found this recipe on Rachael Rays website after we had it at our friends house one night. I made it last night and was reminded of how good it is...and easy!

Chicken and White Bean Stew

4 slices of bacon, finely chopped

1 onion, finely chopped

2 cloves of garlic, finely chopped

1 pound red potatoes (or just regular baking potatoes)

1 32 ounce container of chicken stock/broth (I used this plus an extra smaller can of chicken stock)

1 whole rotisserie chicken

2 15.5 ounce cans small white beans, rinsed

5 ounces arugula (5 cups)

salt and pepper

1. In a large soup pot cook the bacon over medium heat until cooked but not crisp, about five minutes. Add the onion and garlic and cook, stirring, until softened, about five minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender about 15 minutes

2. Pull meat off the chicken; discard skin. Add the chicken and white beans to the stew after potatoes are done and cook until heated through. Just before serving, stir in the arugula and season to taste with salt and pepper. It looks like a lot of arugula but it shrinks a lot when you stir it in.

This is so good! It is probably my favorite soup! Enjoy!

ham & bean soup

a few years ago i got on a kick of making "experimental soul" for the missionaries. i'd feed them once a month and each month i made a new soup i'd never tried before. in december that year, i came home from our ward christmas party with a hambone that had plenty of meat on it. so i went looking for a soup to make using my hambone. this is what i found:

1 lb. white beans, prepared
8 c. water
1 hambone
2 c. ham, diced
1 c. celery
1 onion, finely chopped
2 tbsp fresh parsley, finely chopped
1 tsp. salt
1/4 tsp. pepper
1 bay leaf

combine all ingredients in crockpot and cook on low for 12 to 14 hours.

modifications: i used white beans and 15 bean mix. there are a couple of ways to prepare beans; the bag should say how. i usually soak them overnight. because i had more beans than it called for, i ended up using only about half the water it called for, which resulted in more of a chili consistency soup than a soupy soup. it was tasty. i also season to taste rather than measuring out my salt and pepper. and knowing me, i probably threw in other seasonings--whatever looked good at the moment. i had a very meaty hambone, meaning there was a lot of meat left on it, so i didn't bother with the 2 cups of diced ham. when i came home from work that day and tried to pull the hambone out, it fell apart. and i've never tasted ham that tender. delicious. enjoy!