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Soup Recipes
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Tortilla Soup
1 can Cheddar
Cheese soup (or 1 # Velvetta Cheese)
2 cans cream of
chicken soup
2 cans Nacho Cheese
Soup
1 small can red
enchilada sauce
1 can milk
2 chicken breasts,
cooked and shredded
Heat through and
serve with crushed corn chips or Doritos
Recipe from Jan
Thompson |
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Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4 main dish servings
2 slices bacon, cut into 1" pieces
1 small onion, chopped
1 large potato, peeled, cut into 1/2"
pieces
1/2 red bell pepper, chopped
2 cups low-fat (2%) milk
1 chicken bouillon cube
1 can (15 oz.) creamed corn
1 cup fresh or frozen corn kernels
1 tsp. chopped fresh thyme or
1/2 tsp. dried thyme
salt and pepper to taste
1. In large saucepot over medium heat,
cook bacon and onion until lightly browned. Add potato and red
pepper. Cook 2 minutes.
2. Add milk and bouillon cube. Bring to
a simmer (do not boil) over low heat until vegetables are tender and
soup thickens slightly, 8 to 10 minutes. (I thought it took longer
than that for the potatoes to cook.)
3. Add creamed corn, corn kernels, and
thyme. Heat through, 3 to 4 minutes. Season to taste with salt and
pepper.
Can be prepared 1 day ahead. Cover and
refrigerate. Warm over low heat, stirring frequently; thin with more
milk if needed.
I think the first time I made this I
skipped the bacon and used margarine to saute the onions and I used
1% milk instead of 2%. I also added more potatoes cause I like them
in corn chowder. You could also play with it to spice it up if you
want.
Submitted by Lari G. |
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Killer White Chili
1 jar (48 oz.) Great
Northern Beans, undrained
1 large can cooked chicken
(or cook 2 chicken breasts)
1 16 oz. jar salsa
12 oz. shredded Monterey
Jack cheese with peppers
12 oz. beer
1/2 c. chicken broth
Combine all ingredients the
night before. The next day, cook on low for 4-5 hours in a crockpot.
Serve with corn muffins. This really is a killer recipe!!
Submitted by Candy D.
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Taco Soup
1# hamburger, cooked and
drained
1 can whole kernel corn,
drained
1 8 oz. can tomato sauce + 1
can water
14 oz. can diced tomatoes
1 pkg. taco seasoning
Serve with Fritos, sour
cream, shredded cheese. Add warmed tomato sauce if it gets too thick.
Submitted by Sandy M.
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Here is a recipe I
made up and my family seems to eat it up every time I make it. It's great
for those cold nites (even though we are supposed to live in a "warm"
climate it gets cold here in S.C.)
I call it "Dump
Soup"
1 lg Bottle V-8
Juice (Low Sodium)
1 16 oz can
EACH of corn, sliced carrots, field peas, cut green beans, Veg- All,
lima beans, peas, stewed tomatoes, and any other canned veggies that
you like.
Left over chicken
cut up into 1" chuncks and any other left over meat that is in the frig.
(I've even put left over meat loaf in it. Remember this is a dump soup).
2-3 potatoes cut
into cubes
1 Lipton seasoned
rice packet
Shredded
cabbage(optional)
2 teaspoons of
oregano (or as much as you like)
Put all
ingredients into a big pot - include all the liquids from the canned veggies
too-bring to a boil, reduce heat and let simmer on the stove for a couple of
hours. Stir occassionally to keep from sticking to bottom of pot. Warms
the body and soul on a cold nite!!
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