Chicken Poblano Soup

1/4 cup olive oil

1/2 teaspoon cumin

1 tablespoon chicken bouillon

1/2 teaspoon thyme

salt and pepper, to taste

1/2 bunch cilantro, chopped

2 cloves fresh garlic, minced

1 medium onion, chopped

2 cups diced or chopped carrots

3 poblano peppers, veined, seeded, and diced

3 quarts chicken broth

1 roasted chicken (yours or store bought)

1/2 stick (1/4 cup) of butter, melted

1/4 cup flour

1 small bag frozen corn, (½ bag)

2 cups cooked rice

jalapeno

Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon,

thyme, salt, and pepper in the oil. Pull the cilantro leaves off the stems

and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies

to the oil and spices. Stir and cook until soft. Add the chicken broth.

Next, make a roux with the butter and flour and add to the soup.

Remove skin from roasted chicken and discard. Tear the chicken into

pieces and add to the soup. Stir in cooked rice and frozen corn;

simmer until warm. Serve and enjoy.

*Garnish with jalapeno slices for extra heat

*I add the rice to the bowl of soup not the pot because if you have

leftovers the rice gets mushy.

Pasta Fagioli Soup

1 lb. ground beef, turkey or Italian sausage

1 clove garlic, minced

1 small onion, chopped

1-2 carrots, chopped

3 ribs celery, chopped

1-28 oz. can diced tomatoes

1-15 oz. can kidney beans

1-15 oz. can white beans

1-15 oz. can tomato sauce

1 1/2 cups V-8 juice (I like spicy)

1 T. vinegar

1 t. salt

1/2 t. pepper

1 t. oregano

1 t. basil

1 1/2 t. thyme (or just replace all 3 of these with 3 t. Italian seasoning)

1/2 lb. ditalini pasta is a small tube pasta (or any small pasta)

Brown meat in large stock pot. Add all fresh veggies and saute for 10 minutes.

Add remaining ingredients except for pasta. Simmer for 1 hour (or however long

you have until dinnertime!). Meanwhile, cook pasta, drain and toss with olive oil.

Put soup and pasta together in bowl and top with grated parmesan cheese.

(Keep the noodles separate if you plan to have leftovers because they will get

mushy.)

Chicken Enchilada Soup

What you’ll need: 

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 cups good-quality chicken stock**
  • 1 1/4 cup (or 1 10-ounce can) red enchilada sauce
  • 2 (14-ounce) cans black beans, rinsed and drained**
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • 1 (15-ounce) can whole-kernel corn, drained
  • 1 (4-ounce) can diced green chiles
  • 2 cloves garlic, minced
  • 1 white onion, peeled and diced
  • 1 teaspoon ground cumin

    optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Instructions: 

In a large soup pot cook onion and garlic till soft. Add remaining ingredients. Bring to a simmer and cook till chicken is cooked through (about 20-30 mins). Remove and shred chicken. Return shredded chicken to soup. Serve hot with garnishes!

For a Slow Cooker:

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Serve!

**NOTE: You may need a cup of additional water at the end if to thick or salty.
**NOTE:  Kidney and pinto work well too

TIP: You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Beef Soup

  • 1 lb. ground beef, simmer 5 min. and drain fat, set aside
  • 1 Tbs. Oil to pan
  • 1 cup carrots thinly sliced
  • ½ cup chopped onion
  • ½ cup celery thinly sliced

Cook about 5 min.

Add:

  • 2 T. flour, and cook 1 min more
  • 1 can beef broth
  • 1 can Italian tomatoes chopped with juice*
  • 1 cup water
  • 1 tsp. Worcestershire sauce
  • ½ tsp. salt
  • ½ tsp. pepper

Add ground beef and simmer 25 min

Stir in:

  • ½ cup frozen peas
  • 2 Tbs. Parsley

Simmer 5 min.

May add 1 cup cooked noodles. Makes 6 cups soup.

**If I don’t have Italian tomatoes I add Italian seasoning and a clove of crushed

garlic.

Cheesy Chicken Corn Chowder

What you’ll need: 

  • 3 (10-3/4 oz) Cream of Chicken soup
  • 1 (14-1/2 oz) chicken broth
  • 1 (16 oz) pkg. frozen corn
  • 2 cups cooked chopped chicken
  • 1 (10oz) Rotel
  • 1 (8 oz) Velveta
  • 1 garlic clove minced
  • ¼ tsp. pepper

Instructions:

Whisk together cream of chicken and broth in large cooking pot. Add all other ingredients. Simmer to blend flavors about 15-30 min. Add milk or broth to thin for desired consistence. May add graded cheese on top when serving. Yummy!

**I have used canned chicken when I am in a hurry. Takes 1-2 cans depending on the size.

Ham Bone Soup (or just Ham & Bean Soup…if you’re fancy)

  • 1  cup dry navy beans
  • 1-1/4 to 1-1/2  pounds meaty smoked pork hocks or one 1- to 1-1/2-pound meaty ham bone
  • 1  cup chopped onion, like one onion
  • 11/2  cup sliced celery, like 3 stalks
  • 3/4 teaspoon dried thyme, crushed
  • 4-5 chicken bouillon cubes
  • 1/4  teaspoon pepper
  • 1 bay leaf
  • 2 garlic—- one for the soaking and one when you add the celery and onion
  • 1  cup sliced carrots – optional- add last 15 min after mash beans
  • ***You might have to add more water but just add another bouillon

1. Rinse beans. In a pot combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, skip boiling water and soak beans overnight in a covered pan.) Drain and rinse beans. ***I add a clove of garlic chopped to the water**

2. In the same pan combine beans, 5 cups fresh water, pork hocks or ham bone, onion, celery, bouillon granules, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-3/4 hours. Until very tender and falling off bone.Remove pork hocks or ham bone; set aside to cool. Mash beans slightly. Stir in carrots. Return to boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables are tender.

3. Meanwhile, cut meat off bones and coarsely chop. Discard bones. Stir meat  into saucepan. Cook until heated through. Makes 4 or 5 servings.

Golden Potato Soup

What you’ll need:

  • 1 ½ cup boiling water
  • 3 cup diced potatoes
  • ½ cup chopped celery
  • ¼ cup chopped onion
  • 1 tsp salt
  • pepper to taste
  • 1 chicken bouillon cube
  • 2 tbsp flour
  • 2 cups milk
  • ½ lb. Velveeta cheese, cubed

Instructions:

Combine first 7 ingredients. Cover. Cook until veggies are tender. Blend flour with a little bit of milk then add to soup. Add remaining milk. Cook until thick. Add cheese. Stir until melted then enjoy!

Baked Potato Soup

What you’ll need:

  • 6 slices bacon, cut up
  • 3 unpeeled baking potatoes, chopped
  • 1 cup chopped onion
  • ½ cup chopped carrot
  • ½ chopped celery
  • 4 cups milk
  • 2 tsp. salt
  • ¼ tsp. pepper
  • 1 cup sour cream
  • 2 tbsp. flour
  • 2 tsp. paprika (optional)

Instructions:

Cook bacon in large saucepan. Remove bacon, drain dripping reserving 3 tbsp.

Add potatoes, onion, carrot, and celery to drippings. Cover and cook over low heat. Stir occasionally until potatoes are tender. Stir in milk, salt and pepper. Bring to boil and cook until potatoes are done. Then remove from heat.

In bowl, mix sour cream, flour and paprika. Slowly stir 1 cup of hot mixture into sour cream mixture. Stir until creamy and then add to hot mixture.

Serve with bacon and green onions on top. You can also add cheese on top.

Chicken Potato Soup

What you’ll need:

  • 6 ½ cups water
  • 4 boneless chicken breasts
  • ½ onion chopped
  • 2 carrots grated or ½ bag shredded
  • 4 tsp. chicken bouillon or 4 cubes
  • 1 T Parsley
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ cup butter
  • 2/3 cup flour
  • 1 c heavy whipping cream
  • 2 c grated cheese

Instructions: 

Cook chicken in water.  Take chicken out of water; make sure you have 6 ½ cups of chicken water.  If not add water to total 6 ½ cups.

Add onion, carrots, bouillon, parsley, salt, and pepper to the water.  Cook about 5 min. or until carrots are slightly cooked. Then add potatoes.  Cut chicken into small pieces and add to pot. Simmer until potatoes cooked (about 10-20 min).

In separate pan melt butter add flour.  Use a whisk and add cream.  Stir constantly.  Should be thick like pudding, add milk if needed.  Stir in flour mixture to the chicken and potatoes.  Add cheese and stir until melted.

ENJOY!