Chicken Tortilla Soup (in the crock pot)!

Yum, yum and perfect for a cold, winter's day!

1 can black beans
1 can corn
1 can diced tomatoes (southwest style, if possible)
1 packet enchilada sauce mix (or if you can't find this, mild taco seasoning works well too)
1 1/2 C water
1 can tomato sauce
1 can cream of chicken soup
2 C milk
3-4 boneless chicken breasts

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and wisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.
Cook on low 6-8 hours.
Before serving, take out chicken and shred or dice, then put back and stir it all together.
Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (Use any or all of these - I think it's the best with everything!).

Cheeseburger Soup

I got this recipe from my friend Marilynn... I should recruit her to join this blog, but then I might not have any good recipes to share :). This soup is very kid friendly and great for fall and winter!

Cheeseburger Soup

1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 Tbsp. butter or margarine, divided
3 cups chicken broth (2 cans)
4 cups diced peeled potatoes
1/4 cup flour
8 oz. processed American cheese (Velveeta), cubed
1 1/2 cups milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup sour cream

In a saucepan, brown ground beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil, and parsley in 1 Tbsp. butter until vegetables are tender. Add broth, potatoes, and beef and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter and add flour. Cook and stir for 3 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt, and pepper. Cook and stir until cheese melts. Remove from heat. Blend in sour cream and serve.

Tomato Barley Soup

Ingredients:

1 Tbsp Olive Oil

2 large carrots, sliced (I just cut up a handful of baby carrots)

1/2 large onion, chopped

1 Tbsp minced garlic

1 large can crushed tomatoes

2 cups chicken broth

1/2 cup uncooked quick barley (you can use regular, you just have to cook it longer)

1/4 tsp pepper

1/4 tsp. thyme

In heavy saucepan, heat olive oul; add carrots, onion, and garlic. Cook and stir over medium heat until vegetables are crisp tender.

Add rest of ingredients and bring to a boil over medium heat. Cover and simmer about 15 minutes or until barley is tender. I usually add some water when I add the tomatoes to make it thinner, but you can add more or less water depending on how thick you like your soup.

My family likes to eat this soup with saltine crackers, they are fun to dip.

Serves: about 4

Tortellini Sausage Soup

In a Large Dutch oven..or pot
BROWN:
1 lb mild sausage
ADD: 2 tsp garlic
1 small onion, chopped
ADD:
6 c. water
5 tsp beef granules
1 c. chopped carrots
½ tsp basil
½ tsp oregano
3 Tbsp parsley
28 oz canned tomatoes (diced)
1- 8 oz can tomato sauce
Cook until carrots are tender.
Meanwhile…
COOK SEPARTELY:
1 bag frozen tortellini
Bow tie pasta (optional)

TACO SOUP

This is so easy and so delicious...not to mention Budget Friendly! I get requests for this recipe every time I serve it! I hope YOU will like it, as well. I think you will....so you might as well give it a try. I think you (and your family) will be Happy that you did. :)

1 pound of very lean ground beef or ground turkey; browned & drained
1 onion; diced
46 oz. tomato juice
8 oz. tomato sauce
1 can of whole kernal corn; drained
1 can of black beans; drained
1 envelope of taco seasoning
2 cans of dark red kidney beans with the juice
flour tortillas; cut into 1/2" strips
shredded cheese

Stir everything together except the tortillas and the cheese. Heat until just boiling, reduce heat and simmer on low for 25-30 minutes; stirring occasionally. Scoop into bowls and add tortilla strips and cheese on top.

Chicken Enchilada Soup

This is SO easy. Seriously.

Ingredients:
1 large can diced tomatoes
2 cans chicken broth
1 can corn (drained)
1 can black beans, rinsed
1 can green chilis (I have used both the 4 oz and the 7 oz-- just depends on your taste)
1 pkg taco seasoning (the whole package is usually too spicy for kids, so I just use about a third)
1 tsp cumin
4 cooked chicken breasts, cubed. (I have also bought rotisserie chickens from the deli and just pulled off the chicken I wanted instead of cooking chicken breasts)

Pour all the ingredients in a large pot. Simmer until heated through.

I use cheese, sour cream, Frito's corn chips and green onions to garnish.

Chicken Chili

2 grilled and chopped boneless, skinless chicken breasts
1 can cannellini beans, rinsed and drained
1 32 oz. box low-sodium chicken broth
1 4 oz. can green chiles
1 small onion, chopped
chopped fresh cilantro
chopped avocado
tortilla chips
grated jack cheese
sour cream

Saute the onion in a dutch oven until soft, add chiles, beans, broth, chicken, cilantro. Heat through. Serve the other stuff at the table so you can add it to your bowl like this: some crushed tortilla chips, some avocado, cheese, and a dollop of sour cream. Pour hot soup over, and the cheese gets all melty and the sour cream makes the soup creamy. Mmmm! It's so good and comforting and EASY!

Cheese Vegetable Soup

This recipe is so good and easy! Serves about 6-8.

2 quarts water
6 chicken bouillon cubes
4-6 potatoes (peeled, cubed)
2-4 carrots sliced – I actually use a bunch of little carrots
1 10 ½ ounce bag frozen broccoli
¾ c. butter
¾ c. flour
1 8-ounce carton cheez whiz

Cook the first 4 ingredients until tender. Add the broccoli and cook. Melt the butter in a separate pan – add flour to the melted butter. Add the flour/butter mix to the soup. Add the cheez whiz and heat.

Grandma Winterholler's Hamburger Soup

This is my Grandma's soup. We love it so much and the flavor is great! You can add whatever veggies you want, but this is typically what I use. I promise you won't be disappointed!

1 large onion, diced
2 cloves finely diced or pressed garlic
1 T. butter
1-1/2 pounds hamburger
2 cans beef broth (or chicken if you don’t have beef)
Water
1 Tbsp. beef or chicken base (or 3 bouillon cubes)
2 diced potatoes
Carrots
Can of corn
Green beans, optional
Peas, optional
Broccoli, optional
Cauliflower, optional

In stockpot, sauté onion and garlic in the small amount of butter. Don’t let the onions turn brown. Add hamburger and brown. Add 2 cans of beef broth, 3 cans of water, 1 Tbsp. beef base (or cubes). Add 2 diced potatoes, carrots, and any other vegetables that you want to add. Simmer for 30 minutes then serve. Enjoy!

CREAMY CHICKEN NOODLE SOUP

I am not a fan of chicken noodle soup, but this one is cream based and is the best.

4 chicken breasts
1 pkg Grandma's egg noodles (in the freezer section, any brand will do just fine)
1/2 onion
2 cans chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
16 oz sour cream

Boil chicken breasts in water with onion. Cool chicken and shred. Cook Grandma's noodles in the same broth as chicken. Make a new broth. Add soups, chicken broth, and sour cream. Simmer for a few minutes. Add shredded chicken and noodles. Stir and serve.
I like to add peas, corn, cooked carrots, or whatever other vegetables I have in the freezer. It just depends on how thick you want it. I like it more like stew. It also freezes well, so double it for a quick dinner later on.

Chicken and Rice Casserole

Select favorite pieces of raw chicken and clean and let dry
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 soup can water
1 cup raw long grain rice
(mix all together)

Slightly butter oval casserole dish (this is my preference because it is deeper) or 9x13 pan. Pour soup mixture into dish. Place chicken pieces on top of mixtre and season with a little butter, Lawry's seasoned salt and a little pepper. You can either bake this dish slowyly @ 300 for 3 hrs (my fav) 325 for 2 hrs, or 350 for1 hr.
This recipe serves approximatly 6.

JoAnna's Baked Potato Soup

My friend had this recipe on her blog and I thought it looked yummy!

BAKED POTATO SOUP-
3 tbsp butter-
1 cup finely chopped onion-
2 tbsp flour-
1 (14 1/2-ounce) can of Chicken broth-
4 medium baking potatoes, peeled and cut into 1/2" cubes-
1/2 tsp salt-
1/4 tsp white pepper-
1/4 tsp black pepper-
1 tsp dried basil-
dash tobasco sauce-
1/2 tsp garlic salt-
1 cup half & half

Melt butter in a 2-quart saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, white, peppers, basil, tabasco, and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half & half and heat through. Serves 4, but doubles easily. Garnish with grated cheese, sour cream, crumbled bacon, chopped green onions.