Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Category: Soups (Page 2 of 3)

Soups, stews, chili, and the like — a spoon is optional!

Smoked Chicken and Black Bean Soup

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Recipe Source: Yahoo

Prep/Cooking Time: 1 hour and 20 minutes

Ingredients:

2 cups dried black turtle beans, soaked
1 strip bacon, diced
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
1 tablespoon minced jalapeño chili pepper
freshly ground black pepper
1 clove garlic, minced
1 bay leaf
2 tablespoons finely chopped cilantro stems
6 cups low-sodium canned chicken or vegetable broth
salt to taste
2 whole boneless smoked chicken breasts, grilled
1 tablespoon chopped cilantro leaves

Directions:

Drain the beans and set aside.

Cook the bacon in a 4-quart pot over low-medium heat for 2 to 3 minutes. Add the onion, celery, green pepper and jalapeño pepper, season lightly with black pepper and cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 1 more minute.

Add the bay leaf, cilantro stems, beans and broth and bring to a boil quickly over high heat.

Lower the heat and simmer until the beans are completely tender, about 30 to 40 minutes.

Remove and discard the bay leaf, puree half of the soup in a blender and then add it to the rest of the soup. Season with salt and pepper and keep warm.

Remove and discard the skin and fat from the chicken breasts. Cut the meat into 1/2″ cubes.

Divide the chicken among the soup bowls, mounding it in the center, and ladle the soup around it. Garnish with chopped cilantro.

NOTE: Do not add salt until the beans are fully cooked because salt will prevent them from becoming tender.

Melanie’s Chili

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Recipe Source: Melanie / allrecipes.com

Prep/Cooking Time: 30 Min

Ingredients:

1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (16 ounce) can pinto beans
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon minced garlic

Directions:

In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

Melanie’s Notes:

To make a double batch, double everything except the meat and onion. Use 1 can each of pinto and kidney beans, that is how I normally make it.

Chicken Tortilla Soup

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Recipe Source: Star Pooley / allrecipes.com

Prep/Cooking Time: 40 Min

Ingredients:

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Directions:

In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Enchilada Casserole

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Recipe Source: Vickie Lege / Amy Hazelwood

Prep/Cooking Time: 2 hours

Ingredients:

2 pounds ground beef
1 package Corn Tortillas Chips
2 cans cream of mushroom soup
2 jars enchilada sauce
8 -10 slices of America – Cheddar slices. mozarella, or shredded cheese or your choice
1 large onion
1 large 15 oz can Rotel tomatoes
1 can mushrooms or fresh chopped
1/2 cup celery
1/2 cup green pepper
Cajun seasonings to taste or (salt, black pepper, cayenne, spices)

Directions:

Season the ground beef well with Cajun seasonings. In a medium saucepan, brown the ground meat. Add the celery, peppers and onions,and mushrooms and saute’ until soft.

Add the soup, enchilada sauce and Rotel Tomatoes (if you can not find the Rotel brand use a small can (10 oz)of diced tomatoes and a small can (2 oz) of diced green chili peppers, mild or hot).

Cook on top of stove over medium heat for 30-45 minutes. Do not forget to stir.

In a sheet cake pan, layer the corn tortilla chips , add sauce, then cheese slices or shredded cheese. Continue the layering process and add lots of cheese on top.

Bake the casserole in a preheated 350 degree oven until cheese is melted approximately 20-25 minutes.

This recipe can be frozen and served at a later date but do not add cheese until time for actual meal.

Recommended side: Spanish Rice or Mexican Dips

Author’s Note:

You could use the flour tortillas to make it more like real enchiladas but its so quick and easy and not really time consuming. Most cooks have the ingredients on hand – so enjoy!

Nicki’s Note:

I omitted the mushrooms and used cream of chicken soup (instead of mushroom) and used flour tortillas, and it turned out wonderful! Highly recommended with a good spicy rice or similar side dish. 🙂

Tex-Mex Veggie Soup

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Recipe Source: Alberta LeBlanc

Prep/Cooking Time: 1 hour 15 minutes

Ingredients:

dash olive oil for sauteing
1 onion chopped
1 bell pepper chopped
3 or 4 garlic cloves chopped fine
1 cup frozen corn
1 can garbonza (chick peas) drained and rinsed
1 can Rotel Brand tomatoes or whole tomatoes with 1 small can green chilies
1 large can whole tomatoes juice and all
salt and pepper to taste
chili powder
paprika
crushed red pepper flakes (very little)
cumin

Directions:

Saute the onion, bell pepper and garlic in olive oil. Add the seasonings while sauteing, leaving the cumin until last. Saute for about 5 to 6 minutes watching not to burn veggies.

Add the corn and beans and saute another 10 minutes. Add the Rotel and whole tomatoes squishing them a little. Add a can of water and simmer for another 30 minutes or until thicker. Remove from heat and add cumin.

I serve this with fresh lime, sour cream and avocado pieces. Yummy! It’s good for the soul. A nice green salad with spinach greens, sprouts and walnuts go well with this dish.

Sausage and Vegetable Soup

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Recipe Source: Ken Meaux

Prep/Cooking Time: 1 hour

Ingredients:

1 can 14 1/2 oz can of chicken broth
1 can 14 1/2 oz beef broth
1 can 14 1/2 oz Italian stewed tomatoes
2 cups hash browns potatoes
1 package 16 oz soup vegetables frozen, or any brand
8 ounces smoked sausage sliced
salt and pepper to taste
1 tsp sugar

Directions:

Combine broths and undrained tomatoes in a large sauce pan and bring to boil. Stir in soup vegetables, sausage, and salt and pepper. Bring to a boil again. Reduce heat and simmer for 20 minutes untill vegetables are almost done. Add hash browns and simmer untill soft.

Season to taste and ladle in bowls and sprinkle with a little parmesan cheese. If you want it a little thinner add more liquid. Recommended Sides serve with corn bread or french bread.

Cajun Flair Grilled Chicken Soup

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Recipe Source: Kip Alexandre’ Faulk

Prep/Cooking Time: 1 hour, 10 minutes

Ingredients:

1 large onion (diced)
2 cloves garlic (minced)
1 can Rotel tomatoes w/ Chiles (Mexican Syle if possible)
1 can diced tomatoes
1 can tomato sauce
1 package taco seasoning mix (I like Old El Paso)
1 can kidney beans (w/ liquid)
1 can pinto beans (w/ liquid)
1 cans or 2 black beans (w/ liquid)
1 can whole kernel corn
1 package Hidden Valley Ranch dry mix
4 ounces lime juice
1 can water
3 boneless chicken breasts
chili powder
salt
cayenne pepper

Directions:

Sautee’ diced onions over a medium heat for about 10 minutes (until wilted). Add 1 can of diced onions and 1 can Rotel tomatoes w/Chiles.

Allow these to cook for about a minute, constantly stirring to prevent sticking. Now add a can of tomato sauce (keep the can to use later to measure water). Allow this mixture to sit for a minute or so, and then add all of your other canned ingredients. Once all the canned ingredients are added, mix the taco seasoning mix and 1 cup of water inside the empty tomato sauce can. Pour this mixture into the pot.

Next, in a bowl, wisk the Hidden Valley Ranch dry mix into the lime juice (the mixture will probably have a few clumps in it; this is ok.)

Now add that mixture to the main pot as well and stir everything together.

In a skillet, or grill, grill 3 chicken breats until they are nearly cooked. *Do not cook them thoroughly as they will dry up and not absorb any liquid.* Next, cube the chicken breasts into 1/4 inch cubes. Add the chicken to the main pot and cook for one hour.

Enjoy!

Recommended Sides: This would go well with cornbread, or as a complement to any main entree’.

Spicy Cheddar Soup

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Recipe Source: recipesrecipe.com

Ingredients:

2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 medium potato, peeled and grated
2 cups (500 ml) chicken or vegetable stock
2 cups (500 ml) milk
1 cup (250 ml) grated sharp Cheddar cheese
Salt and freshly ground pepper to taste
Cayenne pepper to taste

Directions:

Melt the butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the grated potato, stock, and milk and bring to a boil, stirring occasionally. Simmer until the potato has cooked and dissolved into the mixture, 5 to 10 minutes. Add the cheese, salt, pepper, and cayenne. Stir until the cheese is melted.

Serves 4 to 6.

Hamburger Soup (aka Spicy Potato Soup)

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Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

1 lb ground beef
4 Cups cubed, peeled potatoes (6 – 7)
1 Small onion, chopped
3 Cans (8-oz each) Tomato sauce
4 Cups water
1 teaspoon salt
1 teaspoon pepper
2 teaspoons hot pepper sauce (Texas Pete)
1 Small can whole kernel yellow corn
1 Cup frozen cut green beans – OPTIONAL

Directions:

In a large kettle, brown ground beef and drain.

Add potatoes, onion, and tomato sauce.

Stir in water, salt, pepper, hot pepper sauce, corn and green beans.

Bring to a boil.

Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.

Ann Brock’s Taco Soup

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Recipe Source: allthingssouthern.com

Ingredients:

1 Can Red Kidney Beans
2 Cans Pinto Beans
1 Can Whole Kernel Corn
1 Can Diced Ro-Tel Tomatoes w/Peppers
1 Can Stewed “Mexican Recipe” Tomatoes
1-2 Pounds Ground Chuck or venison
1 Pkg. Dry Taco Seasoning
1 Pkg. Dry Ranch Valley Seasoning

Directions:

Add seasonings and one cup of water to browned and drained meat. Add all cans with their juices and bring to a boil. Simmer at least thirty minutes. Add water to desired soup consistency. ( I usually rinse out the bean cans and pour the water into the pot. I get all the goodie from the beans and cut down on smelly garbage at the same time.)

Serve with cornbread, crackers or Frito chips. Top with grated cheese and enjoy.

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