Tag Archive | soup

Chicken Enchilada Soup

So I am realizing that part of my problem with posting the recipes that I’ve been trying is that I don’t take pictures of the food all of the time.  Also when I was taking pictures, those pictures are either on my old phone or camera and I need to upload them to the computer…  I’ll get on it, but until then here is another one of my New Recipe Of The Week (may refer to it as NROTW from now on I think):
Chicken Enchilada Soup
3 cups chicken broth
2 tsp cumin
¼ tsp chili powder
¼ tsp cayenne pepper
1 mini chiplote bullion cube, crumbled
2 cans (28oz total) diced tomatoes
½ can diced jalapeno peppers
1 green bell pepper, diced
1 onion, diced
4 cloves garlic, minced
1 15oz can black beans, drained and rinsed
½ bag frozen roasted corn
1 can tomato paste
2 large skinless boneless chicken breasts
Cotija cheese
Mexican Blend shredded cheese
Chopped cilantro
Tortilla chips, crumbled
Mix all soup ingredients in slow cooker, except chicken breasts.  Place chicken in mixture, covering completely. Cook on low 6 hours. Remove chicken from cooker, shred, place back in slow cooker for 30-60 minutes. Serve in bowls with toppings.

Slow Cooker Vegetarian Chili

As a meat eater, I am becoming more and more enamored by vegetarian dishes. To the point where I think I might actually make the conscious decision to stop making meat and/or dairy a priority. Mostly because it can be expensive! Secondly because it can be unhealthy. I am not making any promises, I have enough goals I am focusing on for this year. But I will admit there is a level of curiosity.

In my weekly quest to try a new recipe a lot of them have been vegetarian, by accident really. Here is my delicious find of a vegetarian chili.  Easy to throw together before heading to work during the week!

Slow Cooker Vegetarian Chili

2 cups low sodium vegetable broth
1/4 cup chopped onion
2 tsp chili powder
2 tsp ground cumin
2 tsp steak sauce
1 tsp salt
2 garlic cloves
1 mini chipotle cube bullion
2  15oz cans no salt added black beans
1  15oz can no salt added kidney beans
1 15oz can no salt added pinto beans
2  14.5oz cans diced tomatoes

Optional Toppings

Naturally Yours sour cream
Shredded Cheese
Crushed Tortilla Chips

Rinse and drain all beans.  Combine with all other ingredients except toppings.  Cover and cook on low for 8 hours.  Enjoy with toppings of your choice!

Inspired by a recipe at myrecipes.com


Mimi’s Cafe Corn Chowder

I love the corn chowder at Mimi’s!  So I was beyond excited that Mimi’s themselves have the recipe on their website.  I grabbed it, ran to the store, and got to work!  I of course had to modify it a bit to suit what I had (because I apparently didn’t bother reading the whole thing before going to the grocery store).  I also tweaked the instructions a bit because I felt the potatoes would be too chunky.  It turned out delicious!

Corn Chowder

1/4 cup butter
1/4 cup chopped onion
3/4 cup diced celery
3 cups water
2 cups cubed red potatoes (I like to leave skin on)
1 small bag frozen corn
1 can creamed corn
2 Tbsp sugar
3 tsp salt
1/2 tsp pepper
3 Tbsp flour
2 cups (one pint) half and half
1 cup 1% milk

Boil potatoes about 20 minutes until barely tender.

While cooking potatoes, melt butter in sauce pan over medium heat.  Add flour and whisk until smooth (about 2 min).  Add onions and celery and saute approx 5 min until soft but not brown. Add water, frozen and canned corn, sugar, salt and pepper.  Bring to simmer and cover.

When potatoes are done, drain and smash roughly.  Add to pot and bring to simmer for a few minutes.  Add cream and milk, simmer uncovered until soup has thickened to a creamy consistency (about 15 min).

Season to taste with additional salt and pepper if needed.

Mmmmm mmmmm awesome!