Tag Archives: soup

Slow Cooker Nacho Soup

Ingredients

2 pounds chicken breast, boneless, skinless
1 large onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
6 cups chicken broth or beef
1 can diced tomatoes
1 can black beans
1 cup heavy cream
1 cup cheddar cheese
1 cup monterey jack cheese
Garnish
sour cream
additional cheese
tortilla chips
cilantro
diced tomatoes

Directions

Place chicken, onion, garlic and spices into a 6-quart slow cooker. Using a set of tongs or a large spoon, mix the ingredients together. Once mixed, pour in chicken broth.

Set slow cooker to HIGH, cover and cook for 3 hours.

After 3 hours remove and shred the chicken into bite-sized pieces.

Return shredded chicken to the slow cooker and add tomatoes, beans, heavy cream and cheese. Cover and set slow cooker to the LOW setting.

Let soup cook for an additional 45 minutes.

Ladle soup into bowl and top with favorite nacho toppings. Serve with tortilla chips.

you can use turkey or beef
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Potato Soup 2

Ingredients

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

Directions

In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.

Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.

In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
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Slow Cooker: Easy Taco Soup

Ingredients

1 lb Frozen Chicken Breast
1 Can Bush’s Great Northern Beans (undrained)
1 Can Black Beans (undrained)
1 Can Dark Red Kidney Beans (Partially Drained)
1 Can Green Giant White Corn (undrained)
1 Packet Taco Seasoning
1 Packet Hidden Valley Ranch Dip Mix. (powder)
1 Can Diced Tomatoes w/ Green Chiles (undrained)
+ Dash of Cumin.

Directions

Place all ingredients in crock pot.

Cook 1 hour on high or 6 hours on low.

Notes: Do not defrost chicken, put it in first, on the bottom of the pot closest to the heating mechanism. Do not drain any of the cans except the kidney beans and even then only drain off what sits on the top of the can, leave 3/4ths of undrained.

Can be substituted with a pound of frozen ground beef. Can be topped with shredded cheese and sour cream.
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Walkabout Onion Soup

Ingredients

2 cups yellow sweet onions, thinly sliced
2 tablespoons butter
1 (15 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
1 1/2 to 1 3/4 cups white sauce (below)
cheddar cheese, shredded (for garnish)

White Sauce

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk

Directions

In 2 quart sauce pan place 3 tablespoons butter and sliced onions.

Cook at low to medium heat stirring frequently until soft and clear but not brown.

Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.

Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.

Turn temperature to warm and let cook for additional 30 to 45 minutes.

Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.

Thick White Sauce:.

In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.

Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.

Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
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Taco Soup 2

Ingredients

1 lb ground beef
1 large onion, chopped
3 16oz. cans Mexican chili beans
1 16oz. can corn
1 16oz. can chopped tomatoes
1 1/2 c water
4 1/2 oz. chopped green chilies
1 package taco seasoning mix
1 package Hidden Valley Ranch dry salad dressing mix

Instructions

All cans are UNDRAINED

Cook beef with onion, drain off fat.

Add all other ingredients and simmer for 15 minutes.

This is a hit, and freezes very well.
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Kale Soup

Ingredients

1 medium onion, chopped
4 cloves garlic, chopped
5 cups chicken or bone broth
1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
1 cup diced celery
2 red potatoes, diced into 1/2-inch cubes
3 cups kale, rinsed, stems removed and chopped very fine
2 tsp dried thyme
2 tsp dried sage
salt and pepper to taste

Directions

Chop garlic and onions and let sit for 5 minutes to bring out their health benefits.

Heat 1 TBS broth in a medium soup pot.

Sauté onion in broth over medium heat for about 5 minutes stirring frequently.

Add garlic and continue to sauté for another minute.

Add broth, carrots, and celery and bring to a boil on high heat.

Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and cook until tender, about 15 more minutes.

Add kale and rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.

Serves 4
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Amish Bean Soup

Ingredients

1 lb. dried navy beans
1/2 qts. water
1 meaty ham bone (1 1/2 lbs.)
1 clove garlic, minced
1 sm. bay leaf
1 c. cubed potatoes
1 c. celery, diced
1 c. chopped onions
1 c. carrots, cubed
Salt
Pepper

Directions

Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour.

Then add the ham, garlic, and bay leaf to beans.

Cover; simmer for 2 hours.

Add the vegetables, salt, and pepper to taste.

Simmer for 1 hour longer.

Remove the ham bone, cut off the meat and dice it. Add to the soup.

Reheat the soup almost to boiling; then remove the bay leaf and serve.
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