Green Chili Chicken Enchilada Soup

2 Boneless Chicken Breasts

1 can Green Enchilada Sauce (10 oz) mild, or medium

1 can Pinto Beans, drained

1 can Green Chilies (4 oz.) mild, medium, or hot

4 cups water

1 cup Salsa, mild or medium

1 1/2 cups frozen sweet corn

1/2 cup white rice

1 1/2 tsp cumin

1 1/2 tsp chili powder

2 tsp chicken better than bouillon

1 tsp garlic powder

1 tsp onion powder

1 lime, juiced or 2 TBS lime juice (optional) 

4 oz. Cream Cheese (optional)

Salt & Pepper

Place everything in the Instant pot, except the lime juice and cream cheese. Stir and place lid on pot. Set timer for 25 minutes and let pressure release on its own. Remove lid and remove chicken. Let set a few minutes before shredding it and adding it back to pot. If desired, add cream cheese to make it a more creamy soup and can add in the lime juice. Add salt and pepper to your preference. 

Serve with chips, cheese, or any toppings of your choice. 

For crockpot, add all ingredients and cook on high 4 hours or low for 6-8.

Creamy Tomato Soup

I was skeptical when I tried this recipe.  It comes from Pioneer Woman.  I love making soups, but in my mind, soup cooks all day.  This tomato soup does not.  It's quick. Give it a try and let me know what you think.

1 46 oz. Bottle Tomato Juice 
2 cans Petite Diced Tomatoes
1 Onion, diced 
6 TBS Butter
3 TBS Sugar
1 TBS Chicken Base
1 cup Cooking Sherry (this is where the flavor comes from)
1-1/2 cup Heavy Cream (in a pinch, I've used sour cream with great results, but to blend, add hot tomato slowly to the sour cream before blending into the soup)
Fresh Chopped Parsley
Salt
Pepper

Sauté diced onions in butter until translucent. Add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add chopped, fresh parsley, about 1 TBS. Taste and adjust seasoning if necessary.  This is great with PW's Olive Cheese Bread, made gluten free of course.

 Also good with cubed cheese.

A Nice Compliment

I found this pic posted on my Facebook wall.  Ryan, Hilary's beau, had written: "Joanne, you, hands down, make the best potato soup in the world. Not much will make me miss a day at the gym, but with 4 bowls down and 2 to go, I think I'm still going to finish this night off strong! Thanks for the soup!"

Thanks Ryan.

Meal In Pictures

I hate it when I make perfectly good dishes, take the time to snap a photograph, but don't write anything down. I think, oh this looks good. What is it?

I end up with this:

Or this:


But I can't recall what I did or the secret ingredients.

I need to keep a pen and paper handy while I'm cooking. If I write everything down, and don't throw the paper away, I might be able to share these recipes.

Spicy Chili

2 1/2 lbs stew meat, cut in 1/2 inch cubes
2 TBS oil
1 can tomatoes w/ green chilies
2 cans pinto beans
1 onion, chopped
1 jalapeño pepper, minced
3 cloves garlic, minced
2 TBS lime juice
1 1/2 tsp. ground cumin

1 tsp. ground coriander
1 1/2 tsp. ground chipotle chile powder (can use more if you like it hot!)
1-1/2 tsp. dried oregano
1 1/2 tsp. salt
1/4 cup coarsely chopped fresh cilantro

Heat oil in skillet. Brown meat and transfer to plate. Place the onion, jalapeño, and garlic in pan and cook until softened. Put meat back to pan. Add cumin, oregano, chili powder, coriander, salt, lime juice, and tomatoes. Cook on low for 1 1/2-2 hours, until meat is tender. (Or in crockpot for 4 hours on high or 6-8 hours low.) Add beans and cook another 30 minutes.

Garnish with chopped avocado, cilantro, and fresh chopped onion, if desired.

Gluten Free Cream of Mushroom

This is a substitute for canned cream of mushroom soup in recipes.

1 cup milk
1 cup coarse chopped mushrooms
2 TBS butter
2 TBS cornstarch
1 cube gf chicken bouillon
1 tsp. parsley (dried, or 1 TBS fresh)
1/2 tsp. salt (can use less)
1/8 tsp. ground pepper

Stir cornstarch into milk to dissolve. In sauce pan, melt butter over medium high heat and add mushrooms. Saute a couple of minutes until mushrooms soften. Stir milk, then add to mushrooms with the rest of the ingredients. Whisk or stir while heating, until mixture thickens. Remove from heat. Use in recipes calling for a can of cream of mushroom soup. Can add bits of chicken/vegetables with or without mushrooms to substitute for other soups. Can also be used plain, eliminating mushrooms.

Potato Soup Gluten Free

8 cups peeled, chopped potatoes
1 small onion, chopped
3-4 stalks celery, sliced or chopped, include a few leaves
1/4 cup minced carrots (optional)
1 TBS fresh parsley, chopped (or 1 tsp. dried)
1 8 oz. pkg. cream cheese
6-8 cups water + 2 GF chicken Bouillon cubes (can use GF chicken broth)
1 TBS butter
salt and pepper to taste
1 cup chopped ham or 6-8 slices bacon, cooked and crumbled or better yet, chop up some turkey bacon and toss it in there to cook.

Saute onion, celery & carrots (if using) in butter until softened.  Add chopped potatoes. Boil over medium low heat for 15-20 minutes. Soften cream cheese in a bowl. I use a 4 cup measuring dish. Spoon some potatoes and hot broth into cream cheese and mash. Continue adding potatoes and small amounts of broth until 2/3 of the potatoes are mashed into a creamy mixture with the cream cheese. Pour back into the soup and mix thoroughly. If desired, place all in crockpot with the parsley and chopped turkey bacon.  Cook on low or you can continue cooking in a pot on the stove on low for about 15-30 minutes.

New Chili

I added another photo to this recipe. It is gluten free and makes a lovely fall soup. You can make it with chicken tenders instead of turkey-which is what I did today. I posted this back in February of 2008, but am updating gluten free recipes, so thought I'd post it again. Eliminate the turkey/chicken and it can be vegetarian.

I was reading Heth's Blog about a new chili recipe she tried. It looked so lovely, I just had to try it. She posted pictures of each of her children tasting it and what they thought. It was hilarious. Check it out.

The original recipe comes from Better Homes & Garden and is called New World Chili. I did my best to follow the recipe. Here are the very attractive ingredients. (Heth displayed them so lovely I thought I'd try the same.)

1 lb. turkey breast tenderloin, cut into 1-inch pieces
1 28-oz. can diced tomatoes
1 15-oz. can black beans, rinsed and drained
1 8-oz. can tomato sauce
1 cup peeled, seeded and cubed butternut squash or pumpkin
1 medium onion, chopped
1/2 cup chicken broth (gluten free)
1/2 cup frozen whole kernel corn
1/2 cup dried cranberries
1 fresh jalapeño pepper, seeded and finely chopped
1 Tbsp. chili powder
1 clove garlic, minced
1/2 cup chicken broth
2 cups shredded fresh spinach
4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 cup)

In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.

I used 1 1/2 lbs turkey tenderloin and browned in 1 TBS olive oil with onions and garlic before placing in crockpot. I cooked it on high. I added 2 cups additional broth. I considered using hot green chilies or canned jalapeños, but opted to stick with as close to the original as I could.

Red Curry Chicken Soup

Brrr...it was cold today. The last day of summer, we chilled at 47 degrees for the high. Definitely soup weather. I was in the mood for something different, so tried a Thai Soup. I found this recipe over at Tasty Kitchen and made only minor adjustments. Michael says this is his new favorite soup.

3 boneless chicken breasts
2-3 TBS Olive Oil
2-3 garlic cloves, minced
1 onion, chopped
1 jalapeno pepper, seeds removed, diced (leave seeds for added spice)
1 TBS fresh ginger, grated
4-5 green onions, chopped
1/2 cup cilantro, chopped
1 can coconut milk
5 cups gluten free chicken broth
2-3 TBS red curry paste (Thai Kitchen Brand is gluten free)
1 lime
6 oz. crimini or shitake mushrooms, sliced thin (white mushrooms are fine too)
1/2 red pepper, chopped
1 cup Bean Sprouts
1/4 tsp. salt
fresh ground pepper
1 whole Avocado, sliced thin

In a stock pot, heat 1 TBS olive oil. Stir-fry onion & garlic until tender. Add Cilantro, coconut milk, chicken broth & red curry paste.

In a skillet, heat 1 TBS olive oil and add chicken. Sprinkle with salt and pepper. When no longer pink, add ginger, mushrooms, green onion, jalapeno pepper, bean sprouts and grated lime zest. Remove from pan and add to broth/coconut milk. Squeeze juice from lime into soup. Simmer gently for 10-15 minutes.

To serve, garnish with slices of avocado and sliced green onions.

Another Chili Dish

2 lbs. ground beef (or ground turkey)
1 can black beans

1 can pinto beans
1 can tomato sauce

1 12 oz. bottle beer
1 onion, chopped

1/2 cup chopped red or green pepper
2 cloves garlic, minced
1 TBS chili powder
1 teaspoon black pepper
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon oregano
2 tsp. sugar

Brown ground beef, adding onion powder and garlic salt. When almost cooked, add onion and garlic. Drain off any fat. Add beans, tomato sauce, beer, & remaining spices. Simmer for 30 minutes or throw into crockpot on low until ready to eat. Usually I add tomatoes, green chilies and such for chili, but I had to use what I had on hand. I served this with Lisa's One Hour French Bread.

Beef Barley Stew

Do you ever throw something together for dinner, then forget just exactly what you put in it? Of course it will be a dish everyone loves and wants you to make again. I put together this Beef Barley Soup, remembered to take a quick photo, but didn't write out the ingredients. So I will have to make it again and see if I can figure it out. (I made this December 1st and left it sitting in my drafts until I had the recipe written. My memory just isn't what it used to be.)
Ok, here it is to the best of my recollection:

2-3 lbs stew meat, (can use less, but my bunch are meat eaters)
1 onion chopped
1 TBS olive oil
2 TBS flour
1 cup chopped celery, include some green leaves
2 cups chopped carrots
1/2 cup fresh or frozen green beans, cut in 1 inch pieces
1 can diced tomatoes
2-3 TBS fresh chopped parsley
1 bay leaf
2 cloves garlic cloves, minced
1 cup beef broth
1/2 cup red wine
salt
pepper
1/2 cup medium pearl barley

Brown meat in oil. Add onions & garlic, cooking until onion is soft. Add flour to coat meat. For slow-cooker, at this point tranfer this to crockpot. Add broth and stir well. Add remaining vegetables, wine, seasonings, and water or more broth to cover all. Cook 8-10 hours on low or 4-5 hours on high. Remove bay leaf and add barley during the last hour, cooking on high until it is tender. Serve with crusty french bread.

Taco Soup

This recipe came from a friend.

2 lbs ground beef browned w/onions
1 large chopped onion
small can chopped green chilies
15 oz can corn
2 cans pintos
1 can kidney beans
3 cans stewed tomatoes
1 pack taco seasoning
1 pack ranch dressing mix

Cook 1 hour on low heat or in the crockpot for several hours. I didn't use an entire package of ranch dressing, it just seemed like overkill. I used my own taco seasoning and frozen corn. Instead of stewed tomatoes & green chilies, I used 2 cans of tomatoes w/greenchilies. And I added garlic. Gosh, I suppose I should just rewrite the recipe as I made it.

2 lbs ground beef browned
1 large chopped onion
1-2 cloves garlic or 1 tsp. garlic salt
2 cans tomatoes w/green chilies
1 1/2 cups frozen corn
2 cans pintos
1 can kidney beans
3 TBS taco seasoning
1/2 package ranch dressing mix

Brown ground beef with onions and garlic. Drain & add all ingredients to the crockpot. If in a hurry, simmer on stovetop 30-40 minutes.

Meatball Soup

I tried this recipe from Tammy's site. It was good. Tammy must cook like I do. I noticed her photo of Italian Meatball Soup has tiny peas in it. But no where in the recipe are peas listed. Tammy has a great recipe site. Here is the recipe with the changes I made:


1 15 oz. can diced tomatoes
1 cup chopped carrots
3/4 cup chopped onion
1/2 cup chopped celery
3/4 cup cut green beans
2 cloves garlic
2 TBS granulated beef bouillon
1/2 tsp. oregano
1/2 tsp. basil (I would have used 1 TBS fresh, but I was out.)
1 TBS fresh parsley
1/8 tsp. sugar
salt & pepper to taste
25 small cooked meatballs (I buy the frozen italian ones)
1/2 cup sliced chicken sausage cooked (optional)
1 1/4 cups dry pasta
8-10 cups water


In crockpot add all ingredients but meat and pasta. Cook several hours. Add meatballs and sausage if desired. About 20 minutes before serving. Toss in pasta. Add additional water if necessary, as pasta will soak up some of the liquid. Can also be cooked on the stove in a large pot. To cook on stove, bring first ingredients to boil. Reduce heat and simmer covered, about 40 minutes. Add meat and continue cooking 20 minutes. Add pasta and cook to desired doneness, according to pasta package.

Ham & Bean Soup

For Easter we had Honey-Baked Ham. I tossed the bone in the freezer, with plenty of meat on it, for soup making. I was going to make Split Pea Soup, but instead made soup with pinto beans that my mother-in-law suggested. It was a hit.

1 lb. pinto beans
1 onion, chopped
2 cloves garlic, minced
1/2 cup chopped celery
1/2 cup chopped carrots
1 can petite diced tomatoes
1 ham bone (smoked ham hocks will work if ham bone isn't available.)

Soak beans in water overnight, or do quick soak. (After rinsing beans, place in pot. Add water to more than cover, as beans will expand. Bring to boil for 2 minutes. Turn heat off, cover pan and let sit for 1 hour.)

Drain beans. Place in pot. Add onion, garlic, hambone, carrots and celery. Fill pot with water. Bring to boil, then cook on low for a couple of hours. Add water if necessary. When beans are tender, remove meat from bone and put back in pot. Add tomatoes and a grated carrot. Cook an additional hour. My mother-in-law doesn't add any celery or carrots during cooking. At the end she adds only the can of tomatoes and 1 grated carrot. She make sure there is also plenty of crusty sugar included from the outer of the honey ham. I couldn't resist adding the celery and carrot in the beginning and didn't really have the sugar crust.

Can be done in a slow cooker, but I've had trouble with pintos not getting soft enough. Never salt pintos until they are finished cooking, as it tends to make them hard. I'd cook it on high in the slow cooker for 6-8 hours.

Chicken Taco Soup

I've been reading and hearing a lot about taco and tortilla soups. After browsing dozens of recipes, I mixed this one up. I liked it because it is reminiscent of a Chicken Enchilada recipe that is made with beer. If you aren't a fan of cooking with beer, you may not like this one.

3/4 cup chopped onion
1 can pinto beans
1 can black beans
1 cup frozen corn,
1 8 oz. can tomato sauce
1 12 oz. bottle beer
2 cans tomatoes with green chilies (I used 1 can mild Rotel, a can original Rotel)
1 1/2 TBS taco seasoning
4-5 boneless breast halves
1 1/2 cups water or chicken broth

Add all ingredients to the crockpot. Cook on high 4-5 hours, or low 6-10. Stir to shred chicken, or remove, shred, then add back to pot. Top with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Chili

2 lbs. ground beef, turkey or any combination (I used 1/2 of each for this batch.)
1 TBS chili powder
1 1/2 tsp. salt
1 tsp cumin
1 large onion chopped
2 garlic cloves, minced
1/2 tsp. MSG (optional)

1/2 tsp. oregano
1 can petite diced tomatoes
1 tsp. paprika
1 TBS wine vinegar
1 1/2 cups beef broth
1 small can diced green chilies
1-2 cans kidney beans (almost any bean can be substituted)

Brown ground beef/turkey. (I almost always sprinkle a bit of onion powder and garlic salt, while cooking. It is a habit I just can't break.) Drain off any fat. Add chili powder, salt, cumin, MSG, garlic and chopped onions. Cook 30 minutes, stirring often. Add water 1/4 cup at a time to keep from drying out. But use as little as possible. Add remaining ingredients and simmer 1 hour, add water if needed.

Or, after browing meat, add everything to the crockpot and cook on low 6-8 hours or high 3-4.


Serve with dollop of cottage cheese. Also good with cornbread and honey butter.

Crockpot Potato Soup

This recipe came from a dear, online friend named Dena-wonderful lady and cook.

8 cups peeled, chopped potatoes
1 small onion, chopped
1 8 oz. pkg. cream cheese
3 cans chicken broth or 6 cups water + 2 TBS chicken Bullion
1 can cream of chicken soup
salt and pepper to taste
chopped ham or cooked bacon pieces


Mix cream cheese, soup, and broth.
Place potatoes, onions and ham or bacon in crockpot. in a mixing bowl combine cream cheese, cream of chicken soup and add to crockpot.

Cover and cook on low 8 hrs. or on high for 4 hrs..If you like, mash the potatoes slightly for a thicker consistency right before serving..

Beer-Cheese Chowder Soup

3 cups diced, peeled, potatoes
3/4 cup finely chopped onions
1/2 cup chopped celery
2 1/2 cups water
1/4 cup margarine or butter
1/2 tsp dry mustard
1 1/2 tsp salt
1/4 cup flour
1/4 tsp pepper
1 cup or 1 12 oz beer (depending on taste)
1 cup milk (Beer can be omitted-just use 2 cups of milk)
1 1/2 tsp Worcestershire Sauce
6 oz (3/4 cup) cubed process cheese (I use sliced American cheese)
6 oz. grated cheddar cheese
1 16 oz can tomatoes, undrained, cut up (or 1 chopped fresh tomato)
1 TBS finely chopped fresh parsley

In large pan, combine potatoes, onions, celery and water. Bring to boil. Redue heat; cover and simmer 15-20 minutes until potatoes are tender. In a medium saucepan, melt margarine. Stir in flour, salt mustard and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in beer and milk. Add Worcestershire sauce. Cook until thickened, stirring constantly. Add cheeses; stir until melted. Blend into the potato mixture. Stir in tomatoes and add parsley. Heat gently, stirring frequently, but do not boil. Makes 6-8 servings.

Cheese Soup with Beer

Simply Beer Cheese Soup

INGREDIENTS:
1 Half gallon milk
1 & 1/2 tablespoons instant chicken bouillon
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce (adjust to taste, can omit)
1 & 1/2 tsp. salt
1/3 cup cornstarch
1/2 cup cold water
1 bottle (12 oz) beer
1 16 ounce jar processed cheese sauce

DIRECTIONS:
1. In a large pot over medium heat, combine the milk, bouillon,
Worcestershire sauce, hot pepper sauce and salt. Bring close to a boil.
2. In a small bowl, dissolve the cornstarch in the water and add to the
soup, stirring well. Add the beer and the cheese sauce, reduce heat to low
and mix well. Allow to heat through before serving.

Hamburger Barley Soup

1.5 lbs ground beef (Ground turkey works well also.)
8 cups water
3 teaspoons instant beef bouillon
2 cups chopped carrots
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1/2 cup chopped green/red pepper
1/2 cup chopped broccoli*
1/2 cup chopped zucchini*
1/2 cup chopped mushrooms*
1/3 cup barley
1 tsp salt
1/4 tsp pepper
2 bay leaves
1/4 cup ketchup
1 15 oz. can diced tomatoes,
8 oz. can tomato sauce

*These vegetables are optional. Add or subract according to your taste, or whatever you have on hand. Brown ground beef. Stir in remaining ingredients. Bring to a boil Reduce heat and simmer 1 hour or until vegetables are tender. Add barley. Cook until tender. Remove Bay leaves and serve. For the crockpot: place everything but the barley in the crockpot/slowcooker, after browing meat. Add the barley in the last hour or 2 of cooking (depending on how hot your slow-cooker cooks.