Archive for the ‘Soups & Stews’ Category

Chicken Lime Tortilla Soup

April 26, 2010

The original recipe comes from here.  After I started getting ready I realized that I was completely out of canned diced tomatoes.  We substituted with a can of tomato sauce, a few fresh tomatoes, and a can of diced green chilies.  I also had some mushrooms that I needed to use so I threw them in too.  Next time I will play with the seasonings a bit more.

4 chicken breasts, cooked & cubed/shredded
1 onion, diced
16 oz. can of diced tomatoes
10 oz. can tomatoes with diced green chilis (RoTel)
8 c. water
3 (16 oz.) cans hominy, drained
6 chicken bouillon cubes
salt to taste
1 tsp. Italian seasoning
Monterey Jack cheese
limes
tortilla chips

Saute onion in a little butter.
Add the rest of ingredients & simmer for about an hour.
Serve over crushed chips, squeeze 1/2 lime over each bowl & top with cheese.
(the lime is a MUST–it makes the soup!)

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Quick Stew

October 14, 2008

2 pounds stewing beef, cubed
15 baby carrots, halved
1/2 cup dried minced onion
3 large potatoes, cubed
1 can (10 3/4 oz) tomato soup
1 tsp. salt
2 T vinegar
pepper

Combine all ingredients in slow cooker.  Cover and cook on high heat no more than 5 hours.

Makes 4 – 6 servings

Simple Chili

October 14, 2008

2 pounds ground beef, browned and drained
1/2 cup dried minced onion or 1 large onion, chopped
1 (28 oz.) can diced tomatoes, with liquid
2 cans (8 oz.) tomato puree
1 can (16 oz.) kidney beans, with liquid
1 can (4 oz) diced green chilies, with liquid
1 tsp. minced garlic
2 T. chili powder
2 tsp. salt
1 tsp. pepper

Combine all ingredients in slow cooker.  Cover and cook on high 2 – 3 hours or on low heat 4 -6 hours.  Makes 6 – 8 servings

Gazpacho

October 14, 2008

1 T. oil
3 T. vinegar
1 T. chives
1 tsp salt
1/8 tsp pepper
1 cucumber, sliced
1 bell pepper, diced
2-4 green onions
2-3 celery stalks
1 c. tomato juice
3 drops tobasco
1 tomato

Chop and combine all ingredients.  Serve chilled.

Creamy Pumpkin Soup

October 14, 2008

I like to cut this recipe in half when I am making it for just myself.  I have both measurements listed  below.  The originals are in bold to make it a little less confusing.
16 ounces/8oz    Pumpkin(canned or fresh pureed)
13.75 ounces/7 oz    Chicken Broth
1/ 1/2    Large Onion
2/ 1    Carrots(Wheels or Diced)
2 cups/ 1 c.    half and half or evaporated milk
1/4 cup/ ¼ c.    Sour Cream
1/8 teaspoon Pepper
1 teaspoon/ ½ t.    Cinnamon
1/2 teaspoon/ ¼ t.    Baking Soda
1/3 teaspoon(or less)    Salt
4 teaspoons Artificial Bacon Bits (or real bacon)

Preparation Directions:
1.    In a large pot add, chicken broth, onions, carrot, baking soda, salt and pepper.
2.    Simmer uncovered for ten to fifteen minutes until carrots are soft.
3.    Optional: Put vegetable and broth into a food processor or blender and blend until smooth.
4.    Return to pot.
5.    Add pumpkin and half and half and cinnamon.
6.    Simmer uncovered for 10 minutes.
7.    Pour into soup crocks or soup bowls.
8.    Top with sour cream and artificial bacon bits.

Serving Tips and Suggestions:
·    Experiment with adding other vegetables like celery. I added the celery.  It was good.

White Bean Chicken Chili

October 14, 2008

Simmer the following for 20 minutes (or use already cooked chicken)
3 ½ C. Water or chicken stock (3 cans Swanson non-fat)
1 tsp. cumin
½ tsp. Lemon Pepper
2 boneless, skinless chicken breasts
4 chicken bouillon cubes (if you use chicken stock,
omit the bouillon cubes)

Remove the chicken, cube or shred it into bite size pieces and return it to the stock.

While the above is simmering, saute the following until the onion is soft and then add to the stock after you have cubed the chicken.

1 large chopped onion
2 cloves minced garlic

Then add these final ingredients:
9 oz. package frozen corn
1 can diced green chilies (NOT jalapenos)
1 tsp. cumin
1 Tbsp. Worchester sauce
3 cans Great Northern Beans
1 Tbsp. lime juice
1 tsp. sugar

Mix thoroughly.  Heat on medium until heated through. Serve with jack cheese, sour cream, diced tomatoes,
tortilla chips, etc.

Turkey Tortilla Soup

October 4, 2008

I love tortilla soup.  This one ended up being whatever I had in the kitchen that night.  It came out pretty thick, which was awesome.

1 1/4 lbs. turkey breasts- cooked and shredded

1/2 c. diced onion

2 cloves of garlic

1 bottle Trader Joe’s enchilada sauce- I am sure other brands would be fine too

2 cans diced tomatoes

1 can corn

1 can black beans

3 sprigs chopped cilantro

1/2 c. diced onion

2 cloves of garlic

1 can chicken broth- add enough to create desired consistency

Add chili powder, pepper and salt to taste

Mix all together.  Simmer for 30 minutes.  Top with cheese, tortilla chips and sour cream.

Chili

February 25, 2008
  • 2 pounds lean ground beef
  • 1 (46 fluid ounce) can tomato juice
  • 1 (29 ounce) can tomato sauce
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 1/2 cups chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cumin
  • 1/4 cup chili powder

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)