Chicken Enchilada Soup

Chicken Enchilada Soup

2 large boneless skinless chicken breasts
½ cup (1 stick) butter
½ sweet yellow onion, small diced
1 clove garlic, minced
¾ cup flour
½ teaspoon season salt
1 teaspoon paprika
1 pint sour cream
1/8 teaspoon ground cumin
2oz can green chiles
(2) cans chicken broth (4 cups)
4 cups water

Place 2 cans of chicken broth and 4 cups water in a large pan. Add chicken. Bring to a boil and cook until chicken is done (about 20 minutes). Strain broth; reserve. Cool chicken and then shred. In the same large skillet that you have been simmering the chicken in place the butter, melt and add minced garlic and diced onion. Cook, stirring frequently, for about 5 minutes. Gradually add season salt and paprika. Add flour, all at once to make a roux. Slowly add back in the broth, a cup at a time, stirring and incorporating the roux until white sauce is created. Add the pint of sour cream, mix well. Add cumin and green chiles. Cook until heated thoroughly on low heat for about 30 minutes. Serve with tortilla chips, grated cheese, and sliced green onions if desired.

Serves 6-8

Cream of Broccoli Soup

Cream of Broccoli Soup
By: Richard Puls (Cleveland, OH)

4 cups chicken broth
1 (10 ¾ oz) can of cream of celery soup
1 (10oz) pkg frozen chopped broccoli
½ cup (1 stick) butter
1 medium yellow onion, chopped
¼ cup flour
2 cups milk
½ teaspoon salt
½ teaspoon pepper
¼ cup shredded cheddar cheese

Mix broth and soup in a large saucepan. Bring to a boil over medium-high heat. Add broccoli; return to a boil and then reduce heat. Simmer, covered, for 5 minutes or until broccoli is tender. Heat butter in a medium skillet over medium heat; add onion, sauté until tender, about 5 minutes. Add flour. Cook for 1 minute longer. Gradually stir milk into skillet. Cook, stirring continually, until thickened, about 5 minutes. Add salt and pepper; mix well. Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 10 minutes. Ladle soup into a serving bowl. Top with cheddar.

Chicken Noodle Soup

Chicken Noodle Soup
By: Vi Speth (Logan, UT)

1 (about 3 ½ lb) chicken, cut up (you can also use turkey)
2 quarts water
2 teaspoons salt
3 large carrots, cut diagonally into ½ inch slices
2 large stalks of celery, cut diagonally into ½ inch slices
1 medium onion, chopped
½ teaspoon pepper
½ teaspoon poultry seasoning
8oz noodles
¾ cup butter
1 (13oz) can evaporated milk
½ teaspoon sage
1 teaspoon celery salt
1 Tablespoon parsley
¾ cup flour

In a large kettle, combine chicken with water and salt. Bring to a boil; reduce heat to low. Cover and cook until tender (about 1 ½ hours). While cooking the chicken, prepare vegetables. Remove cooked chicken from chicken stock (save stock) and cool until you can comfortably handle it. Cut chicken into bite-size pieces, removing bones and set aside. Add the carrots, celery, onion, pepper, poultry seasoning, sage, celery salt and parsley to hot stock. Cook until vegetables are almost tender (about 15 minutes). Drop in noodles. Continue to cook until noodles are tender. Add butter to hot vegetables and noodles. Reduce heat so soup is no longer boiling. Mix flour and milk together. Add this mixture to the vegetable and noodle soup. Increase heat to medium and bring to a slow boil, stirring constantly. Add chicken, heat and eat.

Taco Soup

Taco Soup
By: Pam Cheney

1lb ground beef
1 can olives, drained and sliced
1 can petite diced tomatoes, undrained
1 can tomato sauce (14oz)
1 can corn, undrained
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 pkg taco seasoning
¼ cup salsa

Brown ground beef with taco seasoning according to package instructions. Add olives, tomatoes, tomato sauce, corn, black and kidney beans. Simmer 20 minutes or so. Serve with corn bread or corn chips, sour cream, green onions and shredded Monterey Jack cheese.

Baked Potato Soup

Baked Potato Soup
By: Doris Christopher

4 medium baked potatoes
4 slices of bacon
½ cup green onions with tops, thinly sliced
1 can (14 ½ oz) chicken broth
1 ½ cups milk
1 garlic clove, pressed
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup sour cream
2 ounces cheddar cheese, shredded (1/2 cup)

Remove skins from baked potatoes. In bowl coarsely mash potatoes.

In saucepan cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but ½ teaspoon drippings in pan.

Thinly slice green onions with knife. Add chicken broth, milk, mashed potatoes, onions, garlic, salt and pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.

Stir in sour cream and reserved bacon. Ladle soup into 4 bowls. Shred 2 Tablespoons cheese over each serving.

Serves 4

Country Potato Chowder

Country Potato Chowder

6 cooked bacon strips, diced
1 medium onion, chopped
3 celery ribs, chopped
¼ cup flour
1 quart half-and-half cream
4 medium potatoes, peeled and cut into ½ inch cubes
2 cans condensed cream of celery soup
2 Tablespoons dry parsley
1 Tablespoon Worcestershire sauce
1 teaspoon seasoned salt
½ teaspoon pepper
1 cup sliced carrots
1 cup fresh or frozen green beans, cut into 2 inch pieces
1 can (14 ¾ oz) cream-style corn

With the bacon drippings in a large saucepan sauté onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. Stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat; cover and simmer for 25 minutes, stirring occasionally.

Add the carrots and beans. Cover and simmer 15 minutes longer or until the vegetables are tender. Stir in corn and reserved bacon; heat through.

Serves 8

Heartwarming Chili

Heartwarming Chili
1lb hamburger
1 small yellow onion; chopped
1 yellow bell pepper; seeded and chopped
1 Tablespoon minced fresh garlic
2-3 Tablespoons chili powder (if you don’t like a lot of spice, only go with the 2 Tabl.)
1 Tablespoon ground cumin
1 Tablespoon dried oregano leaves
½ teaspoon roasted pepper seasoning
1 can (14oz) petite diced tomatoes
1 can (14oz) fired roasted tomatoes
1 ½ - 2 cans beef broth
¼ cup A-1 steak sauce
1 can black beans; drained and rinsed

In an 8qt stockpot brown hamburger. Season with salt and pepper. Add diced yellow onion, bell pepper, and garlic. Cook 5 minutes. Add everything but the black beans. Bring to a boil. Reduce heat to low and simmer 1-4 hours (may need more liquid if you chose to let it cook for 4 hours. The sauce will reduce down and thicken the chili over time), uncovered, so the aroma can fill the house. ½ hour before serving add the black beans. *Allow black beans to simmer in chili at least ½ hour before you serve* Stir occasionally. Leftovers are perfect as the flavors mellow overnight! Serve with grated cheese and sour cream. Great with cornbread~

Chunky Potato Soup

Chunky Potato Soup
3 medium red potatoes
2 cups water
1 small yellow onion
3 Tablespoons butter
3 Tablespoons all-purpose flour
Ground black pepper
3 cups milk
½ teaspoon sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham
1 can drained corn (OPTIONAL)

Peel Potatoes and cut into 1 inch cubes

Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

Add flour to saucepan; season with pepper to taste. Cook 3-4 minutes.

Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Add corn (OPTIONAL). Continue until corn is warmed by the soup. Store leftovers, covered, in refrigerator for up to 3 days.

Fire Roasted Tomato Soup

Fire Roasted Tomato Rice Soup

3 Tablespoons butter
1 yellow onion; finely chopped
1 garlic clove; pressed
2/3 cups rice
1 teaspoon salt
½ teaspoon pepper
1 can “Fire Roasted” tomatoes; with juice
1 (8oz) can tomato sauce
3 cups chicken broth
2 cups milk

Melt butter in stockpot. Add onion and garlic. Cook 3 minutes on medium-high heat. Add rice, salt and pepper. Coat rice with butter, stirring often for another 1-2 minutes. Add tomatoes, tomato sauce, and chicken broth. Bring to a boil; stirring constantly for about 15 minutes. Reduce heat and simmer for 30 minutes, uncovered. Stir in milk and cook until soup is hot, up to another 15-30 minutes. Excellent with grilled cheese sandwiches. Serves 4-6.