White Chicken Chili
by Kinder Giron
Ingredients:
1-2 lbs. chicken breasts, boiled and shredded (I use a turkey breast cutlet)
If in a hurry…can use canned chicken or turkey chunks
4 15 oz. cans Northern White Beans, do not drain
2 14 oz. cans of chicken broth
1 4oz. cans chopped green chilies
(can add or subtract depending on spiciness wishes)
1 T. dried minced onion
2 tsp. Garlic powder
2 tsp salt
2 tsp. Cumin
2 tsp. Oregano
1 tsp. Black pepper
can also add ½ tsp cayenne pepper is desired
2 c. sour cream
1 c. milk, half and half or whipping cream
Method:
Pour all ingredients into a large pot. Bring to slow boil, add sour cream and milk, half and half or whipping cream.
This makes a lot! Usually half of this feed a family.
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Wednesday, December 21, 2011
Sunday, July 3, 2011
Oven Stew
Oven Stew
By Karen Butterfield
8 potatoes, cubed
8 carrots, cubed
1 onion, cubed
3-4 stalks cellery, cubed
2 lbs stew meat
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 pkg Lipton dry onion soup mix
1 can water
Mix together and cover. Bake in 200* oven for 8 hours.
Or is a great in a crock pot
By Karen Butterfield
8 potatoes, cubed
8 carrots, cubed
1 onion, cubed
3-4 stalks cellery, cubed
2 lbs stew meat
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 pkg Lipton dry onion soup mix
1 can water
Mix together and cover. Bake in 200* oven for 8 hours.
Or is a great in a crock pot
Monday, June 20, 2011
Chili
Chili
By Celeste Giron
2 lb. ground beef
1 lg. onion, chopped
1 large can tomatoes (28oz)
2 cans tomato sauce
2 cans (15 oz.) beans, drained
3 T. Worcestershire sauce
1 ½ c. water
3 cloves garlic, minced
1 beef bouillon cube
1 tsp. crushed red pepper
2 bay leaves
1 T. chili powder
1 tsp. each of: ground coriander, ground cumin, thyme leaves, oregano leaves and dry basil.
Cook beef in a large pot until brown. Add onion and cook until soft. Stir in tomatoes and the rest of the ingredients. Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick and flavors are well bended (about 2 hours). Remove bay leaves. Pour into bowls and pass shredded cheese, sour cream and sliced green onions to top with as desired.
By Celeste Giron
2 lb. ground beef
1 lg. onion, chopped
1 large can tomatoes (28oz)
2 cans tomato sauce
2 cans (15 oz.) beans, drained
3 T. Worcestershire sauce
1 ½ c. water
3 cloves garlic, minced
1 beef bouillon cube
1 tsp. crushed red pepper
2 bay leaves
1 T. chili powder
1 tsp. each of: ground coriander, ground cumin, thyme leaves, oregano leaves and dry basil.
Cook beef in a large pot until brown. Add onion and cook until soft. Stir in tomatoes and the rest of the ingredients. Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick and flavors are well bended (about 2 hours). Remove bay leaves. Pour into bowls and pass shredded cheese, sour cream and sliced green onions to top with as desired.
Friday, June 17, 2011
Hot and Sour Soup
Hot and Sour Soup
By Celeste Giron
8 c. chicken broth
1- 10oz. chicken breast- skinless and boneless
2 tsp. toasted sesame oil
2 cloves garlic, minced
4oz. Shiitake mushrooms, stemmed and sliced ¼ inch thick
1 sm. onion cut lengthwise into 1/4th inch slices
2 carrots, peeled and cut into matchsticks
1 ½ tsp. grated ginger
1 teaspoon freshly ground pepper
Pinch cayenne pepper
½ tsp. salt
3 Tbs. cornstarch
3 Tbs. low-sodium soy sauce
6 Tbs. rice-wine vinegar
1 lg. whole egg, plus 1 lg. egg white, beaten
3 large scallions, trimmed and cut crosswise into ¼ inch thick slices
6 oz. firm or extra-firm tofu, cut into ½ inch cubes
In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into ¼ inch thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.In a 6 qt. saucepan, heat oil over medium-low heat. Add garlic and onion and cover, sauté, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and sauté until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes.Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixsture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat.Slowly pour beaten eggs through a perforated spoon into soup, cover soup, and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. To serve, ladle into individual bowls.
By Celeste Giron
8 c. chicken broth
1- 10oz. chicken breast- skinless and boneless
2 tsp. toasted sesame oil
2 cloves garlic, minced
4oz. Shiitake mushrooms, stemmed and sliced ¼ inch thick
1 sm. onion cut lengthwise into 1/4th inch slices
2 carrots, peeled and cut into matchsticks
1 ½ tsp. grated ginger
1 teaspoon freshly ground pepper
Pinch cayenne pepper
½ tsp. salt
3 Tbs. cornstarch
3 Tbs. low-sodium soy sauce
6 Tbs. rice-wine vinegar
1 lg. whole egg, plus 1 lg. egg white, beaten
3 large scallions, trimmed and cut crosswise into ¼ inch thick slices
6 oz. firm or extra-firm tofu, cut into ½ inch cubes
In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into ¼ inch thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.In a 6 qt. saucepan, heat oil over medium-low heat. Add garlic and onion and cover, sauté, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and sauté until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes.Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixsture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat.Slowly pour beaten eggs through a perforated spoon into soup, cover soup, and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. To serve, ladle into individual bowls.
Taco Soup
Taco Soup
By Celeste Giron
Fry 1 pound of hamburger and drain.
Add
2c. chopped celery
1 pkg. taco seasoning mix
2 c. chopped carrots
2 cans kidney beans, drained and rinsed
2 cans cream of potato soup
1 qt. tomatoes
1 can beef bouillon or one cube Boullion and 1 cup water
1-8oz. can tomato sauce
Simmer on low for 2 hours. Serve grated Mozzarella or Jack cheese and crushed corn ships over the soup.
By Celeste Giron
Fry 1 pound of hamburger and drain.
Add
2c. chopped celery
1 pkg. taco seasoning mix
2 c. chopped carrots
2 cans kidney beans, drained and rinsed
2 cans cream of potato soup
1 qt. tomatoes
1 can beef bouillon or one cube Boullion and 1 cup water
1-8oz. can tomato sauce
Simmer on low for 2 hours. Serve grated Mozzarella or Jack cheese and crushed corn ships over the soup.
Minestrone Soup
Minestrone Soup
By Celeste Giron
1 lb. mild sausage
½ tsp. leaf basil
1 qt. water
1 tsp. leaf oregano
2 onions, chopped
salt and pepper to taste
2 large carrots, sliced
garlic salt to taste
2 large celery sticks, diced
1 can garbanzo beans, drained
1 (28 oz) can tomatoes, pureed
1 can green beans, drained
2 (8oz) cans tomato sauce
1 c. macaroni, uncooked
2 c. beef bouillon
1 Tbs. parsley flakes
Brown pork sausage in large pan; drain. Add water and simmer for 5 minutes. Add onions, carrots, celery, tomatoes, tomato sauce, parsley, bouillon and seasonings. Simmer covered for 6 hours. ( I actually just cook it until the vegetables are tender). Thirty minutes before serving, add drained garbanzo and green beans and macaroni. Simmer until macaroni is tender. Serve hot with Parmesan cheese, if desired. Makes 10 to 12 servings.
By Celeste Giron
1 lb. mild sausage
½ tsp. leaf basil
1 qt. water
1 tsp. leaf oregano
2 onions, chopped
salt and pepper to taste
2 large carrots, sliced
garlic salt to taste
2 large celery sticks, diced
1 can garbanzo beans, drained
1 (28 oz) can tomatoes, pureed
1 can green beans, drained
2 (8oz) cans tomato sauce
1 c. macaroni, uncooked
2 c. beef bouillon
1 Tbs. parsley flakes
Brown pork sausage in large pan; drain. Add water and simmer for 5 minutes. Add onions, carrots, celery, tomatoes, tomato sauce, parsley, bouillon and seasonings. Simmer covered for 6 hours. ( I actually just cook it until the vegetables are tender). Thirty minutes before serving, add drained garbanzo and green beans and macaroni. Simmer until macaroni is tender. Serve hot with Parmesan cheese, if desired. Makes 10 to 12 servings.
Monday, February 28, 2011
Clam Chowder
Clam Chowder
By Grandma Butterfield
3/4 lb minced clams or 2- 6 1/2 oz cans
1 cup onions chopped fine
1 cup finely sliced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 qt half ands half cream
1 1/2 tsp salt
few grains pepper
1/2 tsp sugar
Drain juice from clams, pour over vegetables in medium sauce pan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender, about 20 minutes
In the meantime, melt butter, add flour and blend , cook a minute or two. Add cream and blend, stir until smooth and thick using wire whip to blend. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste
8 servings
By Grandma Butterfield
3/4 lb minced clams or 2- 6 1/2 oz cans
1 cup onions chopped fine
1 cup finely sliced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 qt half ands half cream
1 1/2 tsp salt
few grains pepper
1/2 tsp sugar
Drain juice from clams, pour over vegetables in medium sauce pan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender, about 20 minutes
In the meantime, melt butter, add flour and blend , cook a minute or two. Add cream and blend, stir until smooth and thick using wire whip to blend. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste
8 servings
Monday, February 14, 2011
Loaded Baked Potato Soup
Loaded Baked Potato Soup
By Karen Butterfield
6-8 slices bacon, sliced into about 1/2 inch cubes
1 large carrot, finely diced
2 celery stalks, finely diced
1/2 onion, finely chopped
2 cloves garlic, minced
2 cups cubed ham
14.5 oz. can chicken broth
1 1/4 cup milk, divided
1/2 cup heavy whipping cream
4 large potatoes, baked, peeled and mashed
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
3/4 cup freshly grated cheddar cheese + more for garnish
thinly sliced green onion
In a large pot or dutch oven, cook bacon over medium heat until browned and crisp. transfer bacon to a paper towel lined plate. pour out bacon grease, reserving 1 Tablespoon in the pot. saute carrots, celery, and onion in bacon grease for 10 minutes or until tender, stirring often. stir in garlic and ham and cook 3 minutes. stir in chicken broth, 1/2 cup milk and cream.
in a separate bowl, add salt, pepper and 3/4 cup milk to mashed potatoes and mix with an electric hand mixer until combined. stir mashed potatoes into soup until combined. stir in half of the cooked bacon. heat for 10 minutes.
stir in sour cream and 3/4 cup cheddar cheese until smooth. simmer on low until ready to serve. top with bacon, cheese and green onion.
By Karen Butterfield
6-8 slices bacon, sliced into about 1/2 inch cubes
1 large carrot, finely diced
2 celery stalks, finely diced
1/2 onion, finely chopped
2 cloves garlic, minced
2 cups cubed ham
14.5 oz. can chicken broth
1 1/4 cup milk, divided
1/2 cup heavy whipping cream
4 large potatoes, baked, peeled and mashed
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
3/4 cup freshly grated cheddar cheese + more for garnish
thinly sliced green onion
In a large pot or dutch oven, cook bacon over medium heat until browned and crisp. transfer bacon to a paper towel lined plate. pour out bacon grease, reserving 1 Tablespoon in the pot. saute carrots, celery, and onion in bacon grease for 10 minutes or until tender, stirring often. stir in garlic and ham and cook 3 minutes. stir in chicken broth, 1/2 cup milk and cream.
in a separate bowl, add salt, pepper and 3/4 cup milk to mashed potatoes and mix with an electric hand mixer until combined. stir mashed potatoes into soup until combined. stir in half of the cooked bacon. heat for 10 minutes.
stir in sour cream and 3/4 cup cheddar cheese until smooth. simmer on low until ready to serve. top with bacon, cheese and green onion.
Wednesday, January 26, 2011
Potato Cheese Soup
Potato Cheese Soup
By Karen Butterfield
8-10 Diced potatoes
1 cup diced celery
1 cup grated carrots
Bring to a boil. Drain, but save 2 cups of the liquid
Saute'
3/4 cup onion
1/4 cup butter
Combine potato, celery, carrots and onion. Sprinkle with:
2 Tbs flour
1 tsp salt
1/4 tsp pepper
Add to mixture, 2 cups liquid from vegetables and 1 can evaporated milk.
Heat, do not boil.
Add 1/2 pound Velveeta cheese.
Serves about 10
By Karen Butterfield
8-10 Diced potatoes
1 cup diced celery
1 cup grated carrots
Bring to a boil. Drain, but save 2 cups of the liquid
Saute'
3/4 cup onion
1/4 cup butter
Combine potato, celery, carrots and onion. Sprinkle with:
2 Tbs flour
1 tsp salt
1/4 tsp pepper
Add to mixture, 2 cups liquid from vegetables and 1 can evaporated milk.
Heat, do not boil.
Add 1/2 pound Velveeta cheese.
Serves about 10
Friday, January 14, 2011
Southwest Chicken Chowder
~Southwest Chicken Chowder~
By Kinder Giron
3 (large) cans white meat chicken
2 cans black beans
2 cans rotel (lime & cilantro flavor)
2 cans whole kernel corn
5 diced potatoes
2 onions diced - sauteed in butter or oil until soft(I buy canned potatoes, like 4 cans and dice them and use onion flakes bc I'm lazy)
1 quart of cream
2 cans chicken stock
2 packets McCormicks White Chicken Chili Seasoning
MixStir all in crockpot and heat to warm. You can top with cheese, sour cream, cilantro, or avocados. AND ENJOY!
*I half this recipe when I'm making it for my little fam. It makes quite a bit...I use two crockpots.
By Kinder Giron
3 (large) cans white meat chicken
2 cans black beans
2 cans rotel (lime & cilantro flavor)
2 cans whole kernel corn
5 diced potatoes
2 onions diced - sauteed in butter or oil until soft(I buy canned potatoes, like 4 cans and dice them and use onion flakes bc I'm lazy)
1 quart of cream
2 cans chicken stock
2 packets McCormicks White Chicken Chili Seasoning
MixStir all in crockpot and heat to warm. You can top with cheese, sour cream, cilantro, or avocados. AND ENJOY!
*I half this recipe when I'm making it for my little fam. It makes quite a bit...I use two crockpots.
Monday, January 10, 2011
Olive Garden's Pasta Fagiolli Soup
Olive Garden's Pasta Fagiolli Soup
By Karen Butterfield
3 tsp oil
2 lbs ground beef or Jimmy Dean Sausage
12 oz chopped onion
14 oz slivered carrots
14 oz diced celery
48 oz canned diced tomatoes
2 cups cooked red kidney beans, drained
2 cups cooked white kidney beans, drianed
88 oz beef stock
3 tsp oregano
2- 1/2 tsp pepper
5 tsp freshly chopped parsley
1-1/2 tsp Tabasco sause
48 oz spaghetti sauce
8 oz dry pasta
Saute beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans then add to pot. Also add beef stock, oregano, pepper, tabasco, spaghetti sauce, noodle and parsley. simmer until celery and carrots are tender, about 45 minutes. If too thick add a bit more beef broth.
Makes 9 quarts of soup
By Karen Butterfield
3 tsp oil
2 lbs ground beef or Jimmy Dean Sausage
12 oz chopped onion
14 oz slivered carrots
14 oz diced celery
48 oz canned diced tomatoes
2 cups cooked red kidney beans, drained
2 cups cooked white kidney beans, drianed
88 oz beef stock
3 tsp oregano
2- 1/2 tsp pepper
5 tsp freshly chopped parsley
1-1/2 tsp Tabasco sause
48 oz spaghetti sauce
8 oz dry pasta
Saute beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans then add to pot. Also add beef stock, oregano, pepper, tabasco, spaghetti sauce, noodle and parsley. simmer until celery and carrots are tender, about 45 minutes. If too thick add a bit more beef broth.
Makes 9 quarts of soup
Tuesday, December 21, 2010
Vegetable Cheddar Soup
Vegetable Cheddar Soup
By: Karen Butterfield
Prep Time:10 Min
Cook Time:30 Min
Ready In:40 Min
Ingredients
1/2 cup butter
1 onion, chopped
4 stalks celery
1 (16 ounce) package frozen chopped broccoli Or use fresh about 2 to 3 cups chopped
about 1 1/2 cups chopped cauliflower
about 1 1/2 cups diced carrots
1 potatoes diced
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk, cream, or half and half
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions
In a stockpot, melt butter over medium heat. Cook onion and celery in butter until softened. Stir in broccoli, cauliflower, carrots and potato, and cover with chicken broth. Simmer until veggies are tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
By: Karen Butterfield
Prep Time:10 Min
Cook Time:30 Min
Ready In:40 Min
Ingredients
1/2 cup butter
1 onion, chopped
4 stalks celery
1 (16 ounce) package frozen chopped broccoli Or use fresh about 2 to 3 cups chopped
about 1 1/2 cups chopped cauliflower
about 1 1/2 cups diced carrots
1 potatoes diced
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk, cream, or half and half
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions
In a stockpot, melt butter over medium heat. Cook onion and celery in butter until softened. Stir in broccoli, cauliflower, carrots and potato, and cover with chicken broth. Simmer until veggies are tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
Wednesday, December 15, 2010
Broccoli Cheese Soup
Broccoli Cheese Soup
By: Karen Butterfield
Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min
Ingredients
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
By: Karen Butterfield
Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min
Ingredients
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
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