1 lb Boneless skinless chicken breasts, shredded
1 (15 oz) can crushed or diced tomatoes
1 (10 oz) can enchilada sauce
1 medium onion or 1/4 C dried onions
1 (4 oz) can diced green chilies
1 t cumin
1 t chili powder
1 (14.5 oz) can chicken broth
1 (15 oz) can whole kernel corn
1 clove garlic, minced
1 T dried chopped cilantro
2 C water
1 t salt
1/4 t black pepper
1 bay leaf
Directions:
Combine all ingredients in a 4-6 quart greased slow cooker. Cover and cook on low heat 8-10 hours or on high heat 4-5 hours. Serve with tortilla chips, sour cream and Monterey Jack cheese. May double recipe, and freeze with frozen chicken breasts. Also, you can put frozen breasts in with other ingredients, cook for 8-10 hours, and shred chicken after cooking.
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Sunday, July 20, 2008
Broccoli Cheese Soup
4 C Chicken Broth
1 C Water
1 C Half & Half
4 C Broccoli florets
1/2 C Flour
1/2 t Dried Minced onions
1/4 t Black pepper
1 C Grated cheese
Directions:
In large saucepan, whisk together chicken broth, water, half and half, flour, onion, and pepper. Bring to a boil over medium heat, stirring often, then reduce heat to low. Add broccoli and simmer for 15-20 minutes, until broccoli is tender, but not soft. Stir in cheese and heat until melted completely. Remove from heat at once.
1 C Water
1 C Half & Half
4 C Broccoli florets
1/2 C Flour
1/2 t Dried Minced onions
1/4 t Black pepper
1 C Grated cheese
Directions:
In large saucepan, whisk together chicken broth, water, half and half, flour, onion, and pepper. Bring to a boil over medium heat, stirring often, then reduce heat to low. Add broccoli and simmer for 15-20 minutes, until broccoli is tender, but not soft. Stir in cheese and heat until melted completely. Remove from heat at once.
Mushroom and Barley Soup
5 1/2 C Beef Broth
2/3 C Quick-cooking barley
1 t Dried basil
2 T Cornstarch
1/2 t Worchestershire sauce
1/8 t Pepper
1/2 C Shredded Carrot
2 T Water
1 T fresh parsley
Directions:
In large saucepan, bring beef broth to boiling. Stir in barley, basil, Worcestershire sauce, and pepper. Cover and simmer about 10 min, or till barley is nearly tender. Stir in mushrooms and carrot. Simmer, covered for 5 min more. Meanwhile, in a small bowl combine cornstarch and water; stir into saucepan. Cook and stir till slightly thickened and bubbly. Cook and stir 2 min more. Sprinkle with parsley.
2/3 C Quick-cooking barley
1 t Dried basil
2 T Cornstarch
1/2 t Worchestershire sauce
1/8 t Pepper
1/2 C Shredded Carrot
2 T Water
1 T fresh parsley
Directions:
In large saucepan, bring beef broth to boiling. Stir in barley, basil, Worcestershire sauce, and pepper. Cover and simmer about 10 min, or till barley is nearly tender. Stir in mushrooms and carrot. Simmer, covered for 5 min more. Meanwhile, in a small bowl combine cornstarch and water; stir into saucepan. Cook and stir till slightly thickened and bubbly. Cook and stir 2 min more. Sprinkle with parsley.
White Chili
2 Chicken Breasts
2 C chicken broth
1 t Ground cumin
1 t Lemon pepper
Crushed tortilla chips
4 oz can green chilies
9 oz bag frozen corn (or canned)
1 can great northern white beans
3 T lime juice
Directions:
Simmer chicken breasts in broth, cumin, and lemon pepper until tender. Remove chicken and chop. Add chicken, green chilies, corn, beans, and lime juice and heat to boil. Then let simmer 5 min covered. Heat through. Add chicken broth or water as desired. Serve with crushed tortilla chips and grated cheese.
2 C chicken broth
1 t Ground cumin
1 t Lemon pepper
Crushed tortilla chips
4 oz can green chilies
9 oz bag frozen corn (or canned)
1 can great northern white beans
3 T lime juice
Directions:
Simmer chicken breasts in broth, cumin, and lemon pepper until tender. Remove chicken and chop. Add chicken, green chilies, corn, beans, and lime juice and heat to boil. Then let simmer 5 min covered. Heat through. Add chicken broth or water as desired. Serve with crushed tortilla chips and grated cheese.
Thursday, July 17, 2008
Taco Soup
1/2 lb Hamburger
1/2 C onion (minced or chopped)
2 T Taco seasoning (or to taste)
1 can kidney beans (drained)
1 1/2 C Water
8 oz can tomato soup
1 can diced tomatoes (small)
1 can black beans (drained)
1 can corn (drained)
Directions:
Brown hamburger; drain fat. Add remaining ingredients to the pot and bring to a boil. Let simmer for 10 minutes. Top with cheese and serve with Fritos.
1/2 C onion (minced or chopped)
2 T Taco seasoning (or to taste)
1 can kidney beans (drained)
1 1/2 C Water
8 oz can tomato soup
1 can diced tomatoes (small)
1 can black beans (drained)
1 can corn (drained)
Directions:
Brown hamburger; drain fat. Add remaining ingredients to the pot and bring to a boil. Let simmer for 10 minutes. Top with cheese and serve with Fritos.
Meatball and Bow Tie Pasta Soup
1/2 lb Ground Beef
1/2 C Quick-cook oats
2 T Dried minced onions
1/2 C Parmesan cheese
1 Can Diced tomatoes (15 oz)
1 C Baby carrots, halved lengthwise
4 oz Bow tie pasta
2 t Garlic powder
2 t Dried basil
1 Egg white
3 C Fat-free beef broth
1 Zucchini halved lengthwise and sliced
Directions:
Combine the beef, oats, 1 t of the onions, ½ t of the garlic, ½ t of the basil, egg white, and ¼ c of the cheese in a bowl. Shape the mixture into 16 1-inch diameter meatballs. Heat a nonstick skillet over medium-high heat. Add the meatballs and cook until brown, about 8 minutes. Combine the remaining ingredients in the crock pot. Cover and cook on LOW until the meatballs are cooked through. Cook the pasta and add to the soup right before serving. Top with remaining cheese. Serves 4.
1/2 C Quick-cook oats
2 T Dried minced onions
1/2 C Parmesan cheese
1 Can Diced tomatoes (15 oz)
1 C Baby carrots, halved lengthwise
4 oz Bow tie pasta
2 t Garlic powder
2 t Dried basil
1 Egg white
3 C Fat-free beef broth
1 Zucchini halved lengthwise and sliced
Directions:
Combine the beef, oats, 1 t of the onions, ½ t of the garlic, ½ t of the basil, egg white, and ¼ c of the cheese in a bowl. Shape the mixture into 16 1-inch diameter meatballs. Heat a nonstick skillet over medium-high heat. Add the meatballs and cook until brown, about 8 minutes. Combine the remaining ingredients in the crock pot. Cover and cook on LOW until the meatballs are cooked through. Cook the pasta and add to the soup right before serving. Top with remaining cheese. Serves 4.
Cheddar Chicken Chowder
2 Bacon Slices
1 lb Chicken cubed
1 C chopped onion
2 1/4 C Frozen (or canned) corn
1 3/4 C Diced potatoes
1/2 C Flour
2 C 2% Milk
3/4 C shredded cheddar cheese
1 C Diced red bell pepper
4 1/2 C Fat free chicken broth
1/2 t Salt
1/4 t Black pepper
Directions:
Cook bacon. In pan, add chicken, onion, and bell pepper to bacon drippings. Saute for 5 minutes. Add broth and potato and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until potato is tender. Add corn; stir well. Spoon flour into a bowl. Gradually add milk, stirring with a whisk until blended. Add to the soup. Bring to a boil over medium heat. Reduce heat and simmer.
1 lb Chicken cubed
1 C chopped onion
2 1/4 C Frozen (or canned) corn
1 3/4 C Diced potatoes
1/2 C Flour
2 C 2% Milk
3/4 C shredded cheddar cheese
1 C Diced red bell pepper
4 1/2 C Fat free chicken broth
1/2 t Salt
1/4 t Black pepper
Directions:
Cook bacon. In pan, add chicken, onion, and bell pepper to bacon drippings. Saute for 5 minutes. Add broth and potato and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until potato is tender. Add corn; stir well. Spoon flour into a bowl. Gradually add milk, stirring with a whisk until blended. Add to the soup. Bring to a boil over medium heat. Reduce heat and simmer.
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