Roasted Chicken and Corn Chowder

I love using rotisserie chicken. I use them a few times every week. They just make things quick and easy! This recipe was a perfect candidate for another rotisserie chicken. Yum. I love using rotisserie chicken. I use them a few times every week. They just make things quick and easy! This recipe was a perfect candidate for another rotisserie chicken. Yum.

Ingredients:

4 tablespoons unsalted butter
1 medium sweet onion, chopped
1 tbsp minced garlic
1 red bell pepper, chopped
1 Anaheim chili pepper, seeded and chopped
1 bag frozen corn kernels
1 tsp kosher salt
1 tsp cracked black pepper
1 tsp ground cumin
1 tsp dried thyme
4 cups chicken broth
5 potatoes cut into 1/2 inch cubes
1 1/2 cups heavy whipping cream
2 tsp cornstarch
2-3 cups roasted chicken breast ( torn or cut into bite size pieces)


Directions:

In a large pot over medium heat, melt butter. Add onions, garlic, bell pepper and Anaheim pepper. Cook while stirring for about 5 minutes until softened. Add corn, salt, pepper, cumin and thyme. Stir. Add chicken broth. Stir and add potatoes and heavy cream. Add roasted chicken to the soup. Season with additional salt and pepper if necessary. Bring to a simmer. Add cornstarch mixture. Cook for 15-20 minutes, until potatoes are soft.

This recipe was altered quite a bit from the original.

Adapted from goboldwithbutter.

Cream of Zucchini Soup

Adapted from SkinnyTaste-- my new favorite website for recipes!!

Cream of Zucchini Soup
Gina's Weight Watcher Recipes
• 1/2 small onion, quartered
• 2 cloves garlic
• 3 small zucchini skin on cut in large chunks
• 32 oz fat free chicken stock
• 2 tbsp reduced fat sour cream
• salt
• pepper

Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat.

Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat. Purée: Add the sour cream. Using an immersion blender, purée till smooth.

Stir in remaining ingredients, and adjust seasonings to taste. Serve hot.

Optional: Top with 2 tsp parmesan cheese - 1 point extra
Servings: 4 • Size: 1 cup • Old Points: 1 pt • Points+: 2 pt
Calories: 65.3 • Fat: 1.0g • Protein: 3.5 g • Carb: 11 g • Fiber: 2.8 g

Cheeseburger Soup

Cheeseburger Soup
3/4 cup Carrots- shredded
3/4 cup Celery- chopped
3/4 cup onion- chopped
6 cups Potatoes- chopped
5 cups Chicken Broth
1 lb Ground Beef
4 tbsp Butter
2 lb Velveeta cheese (1 big block)- cut into 1" squares
1/4 cup All-Purpose Flour
1 1/2 cups Milk
1 cup Sour Cream
2 tsp Basil
1/2 tsp Black Pepper

Brown ground beef. Remove from pan. Set aside. Add to pan 1 tbsp butter, the carrots, celery and onions. Cook until veggies are tender- about 8-10 minutes. Add potatoes, broth, basil, black pepper and ground beef. Simmer until potatoes are tender- about 10 minutes. While that's simmering, in a small sauce pan, melt remaining tbsp butter. Add flour. Cook for 1 minute. Add milk (warm milk works best). whisk together. Add to soup. Reduce to low heat. Add cheese and sour cream. Stir until cheese is melted.

This recipe makes a TON of soup. We had enough for all 7 of us for at least 2 meals, with some still leftover.

(Very slightly adapted from Taste of Home)

Chicken Poblano Soup

This is a super yummy soup. I have made it a couple of times and everyone loves it. I serve it with Tortilla scoops. Make sure to plan ahead and have your cooked rice ready. Enjoy!

1/4 cup olive oil
1/2 teaspoon cumin
1 tablespoon chicken bouillon
1/2 teaspoon thyme
salt and pepper, to taste
1/2 bunch cilantro, chopped
2 cloves fresh garlic, minced
1 medium onion, chopped
2 cups diced or chopped carrots
3 poblano peppers, veined, seeded, and diced
3 quarts chicken broth
1 rotisserie chicken
1/2 stick (1/4 cup) of butter, melted
1/4 cup flour

1 small bag frozen corn

2 cups cooked rice

Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, salt, and pepper in the oil. Pull the cilantro leaves off the stems and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies to the oil and spices. Stir and cook until soft. Add the chicken broth. Next, make a roux with the butter and flour and add to the soup. Remove skin from roasted chicken and discard. Tear the chicken into pieces and add to the soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.

Note: The original recipe is above, I changed a few things when I made it. I doubled the cilantro, used brown rice instead of white, you couldn't even tell and so much better for you, andI doubled the roux, because I wanted it thicker like a chowder

from ldsliving soup competition

Hobo Stew

This is one of my favorite soup recipes... there really isn't a recipe. You just throw in whatever you have! I always add veggies, beans and spices. Beyond that, I let the kids each pick out a can of something from the pantry, we throw it in and eat it! So, it's always different. It's SO yummy!! This batch turned out really good.

4 carrots, chopped
1/2 cup chopped onion
1 cup kale (rough chopped)
1 can of corn
1 can of green beans
1 can of white beans
1 can of red beans
1 can of diced tomatoes
1 lb of cooked hamburger
6 cloves garlic
1 can of vegetable stock
3 cups of water
1 tbsp beef base (3 beef bouillon cubes)
Spices to taste- garlic powder, thyme, salt, pepper, oregano, cumin

Cook hamburger with onion, garlic and carrots. Drain. Drain cans of veggies and beans and add to soup. Add all remaining ingredients. Heat through. Serve.
Great served with rolls or cornbread.

***Like I said- add whatever you have, whatever you like. Change the veggies, the meat, the spices. It is always different and always yummy! Normally I add potatoes- I forgot this time. If I have celery, I always add it. I don't like tomatoes- so I don't add them unless my kids pick the can out of the pantry.

Southwestern Black Bean Soup

Recipe adapted from 'Healthy Cooking'

1 tbsp Canola Oil
1 Medium Red Bell Pepper- chopped
1 Onion- chopped
2 Ribs of Celery- chopped
2 cans Black Beans
1 can Chicken Stock
1 can Diced Tomatoes (14.5 oz)
1 can Green Chiles (4 oz)
1 1/2 cups cooked minute rice
Sour cream

Saute the red bell pepper, onion and celery in the canola oil. Once the veggies are soft, add the chicken stock, beans, tomatoes and chiles. Bring to a boil. Reduce heat and simmer for 30 minutes. Serve soup on top of a spoonful of rice. Add a dollop of sour cream.

*** I added a can of corn as well. And we topped our soup with shredded cheddar cheese and crunched tortilla chips, as well as the sour cream. I also added the rice into the soup instead of serving the soup on top of it. I didn't have a can of green chiles- so I used 1/2 can of diced tomatoes and a can of ro-tel.

Spicy Corn Chowder

This is not that spicy- it is tasty- and it was not too spicy for my kids- who are 4, 5 and 6!

1/2 lb bacon, chopped
1 small-medium onion, finely chopped
1 roasted red bell pepper, chopped
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, diced
1 cup milk
16 ounces frozen corn
1/8 teaspoon cayenne pepper
1 bay leaf
Salt and Pepper to taste

Saute bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan. Add the onions, garlic and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Stir in the flour until thoroughly combined. Cook the flour about 1 minute. Stir in chicken stock, potatoes, bay leaf, milk, corn and cayenne. Simmer about 10-15 minutes, until potatoes are soft. Garnish with crispy bacon.

Southwest Cheeseburger Soup

Brown one pound lean hamburger and drain. Add 2 cans Rotel, 2 cans minestrone soup (I like Progresso), and 2 cans beans ~ rinsed and drained (I use 1 can kidney and 1 can black ~ your choice). Simmer on stove until mixed and hot. Before serving, cube 1 pound of Velveeta and add to soup. Warm and stir until cheese is melted. Serve with chips.

Broccoli Cheese Soup

Broccoli Cheese Soup
10 oz. broccoli, chopped
1 small onion, chopped
1 1/2 cups half-and-half or light cream
1 cup water
1 cup chicken broth
2 1/2 cups shredded cheddar cheese
4 Tbsp. butter
5 Tbsp. flour
1/2 tsp. garlic powder

In a large saucepan, melt the butter over low heat.
Add in the flour.
Mix well and then slowly add in the liquids, stirring after each addition.
Increase the heat to medium.
Allow to cook for a few minutes, stirring often to prevent sticking, until it begins to thicken.
Add in the broccoli, onion and garlic powder.
Allow to cook for 15 minutes.
Add in the cheese and then cook for another 5 minutes.
Garnish with additional cheese and croutons if desired.

Corn Chowder

SERIOUSLY easy and SO yummy! My mom made this for us the other day... I love it!

Corn Chowder

4-6 slices bacon
1 large onion, chopped
5-6 potatoes, chopped
1 can corn
1 can evaporated milk
Salt & pepper
2-3 T margarine

Brown bacon & onion together. Add potatoes & enough water to just cover potatoes. Cover with lid & boil potatoes, bacon & onion in the bacon flavored water until potatoes are done. In a small saucepan, heat corn, milk, salt, pepper & margarine to melt margarines. Add this to the potato mixture & serve immediately. Serve with dinner rolls. (not good leftover)

Southwestern Soup

Ingredients:

· 3 cups water
· 4 cans (8 ounces each) tomato sauce
· 2 cans (16 ounces each) kidney beans, rinsed and drained
· 2 cans (14-1/2 ounces each) chicken broth
· 2 cups frozen corn
· 2 cups salsa
· 2 teaspoons dried minced onion
· 1 to 2 teaspoons dried oregano
· 1 to 2 teaspoons dried basil
· 2 cups (8 ounces) shredded cheddar cheese
· Tortilla chips, optional

Directions:

In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Sprinkle individual servings with cheese. Serve with tortilla chips if desired. Yield: 12 servings (1-1/3 cups each).

White Bean Chili

This is a recipe that my Grandma perfected and then passed on to my mom, who also perfected it! I love this chili!! It is very nutritious and very tasty!

1 T Oil
1 lb Boneless/Skinless Chicken- cut in bite size pieces
1 medium Onion
4 cloves Garlic- minced or 1 t garlic powder
1 T Cumin
2 t Cilantro (Coriander) or 4 T fresh chopped Cilantro
1/2 t Cayenne Pepper
3 cans White Beans
1 can Green Chiles
1/2 t Oregano (optional)
3 Chicken Bouillion Cubes

Saute onion & garlic until softened. Add chicken pieces, saute until no longer pink. Reduce heat to low, add rest of ingredients. Simmer 5-10 minutes. Serve w/shredded mozzarella or monterrey jack cheese. Can also serve with white tortilla chips. I like to serve it with homemade cornbread or dinner rolls.

Taco Soup

1 jar Salsa (your favorite)
2 cans Kidney Beans
1 can Corn
4 Chicken Bouillon Cubes
2 c Water
Shredded mozzarella cheese

Mix all ingredients in a pan except cheese and bring to a boil. Sprinkle cheese on top. Serve.

I also like to use other toppings sometimes-

crushed tortilla chips

chopped green onion

sour cream

(anything you would put on tacos)
6 servings

Olive Garden Zuppa Toscana

1 1/2 cups spicy sausage links

3/4 cups onions, diced

6 slices bacon

1 1/2 tsp. minced garlic

2 tbsp. chicken bouillion powder (or 2 cubes, crushed)

1 quart water

2 medium potatoes sliced up and then halve the slices

2 cups kale leaves sliced thinly (spinach can be substituted)

1/3 cup heavy whipping cream (try fat free half and half)

parmesan cheese for garnish

Preheat oven to 300°F (150°C). Place sausage links on a sheet pan and bake 25 minutes or until done. Cool, then cut in slices, then halve the slices. Put onions and bacon in a large saucepan and cook over medium heat until the onions are almost clear. Remove bacon and crumble. Add garlic to onions and cook one minute. Add bouillon powder, water and potatoes. Simmer 15 minutes. Add bacon, sausage, kale and cream. Simmer 4 minutes and serve. Garnish with parmesan cheese.

Loaded Baked Potato Soup

Serves 8

If you prefer, replace the thyme sprig with 1/4 teaspoon dried thyme (no need to remove it in step 3). Reserving some of the potatoes in step 3 results in a chunkier soup. For a smooth soup, puree all the potatoes.

8 ounces bacon , chopped

3 pounds russet potatoes , scrubbed

1 large onion , chopped

2 garlic cloves, minced

2 tablespoons all-purpose flour

4 cups low-sodium chicken broth

1 cup heavy cream

1 sprig fresh thyme leaves

4 cups shredded sharp cheddar cheese

1 cup sour cream , plus additional for garnish

ground black pepper

3 scallions , sliced thin

1. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. While bacon is cooking, use vegetable peeler to remove wide strips of potato peel; reserve peels. Cut peeled potatoes into 3/4-inch pieces. Using slotted spoon, transfer bacon to plate lined with paper towels. Add reserved potato skins to bacon fat in pot and cook until crisp, about 8 minutes. Using slotted spoon, transfer potato skins to plate with bacon.

2. Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes.

3. Discard thyme and transfer 2 cups cooked potatoes to bowl. Puree remaining soup in batches in blender until smooth. Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream. Return reserved potatoes to pot and season soup with pepper. Ladle soup into bowls, garnishing with bacon, fried potato skins, scallions, cheese, and sour cream.

Reheating Leftovers To reheat leftover portions of our Loaded Baked Potato Soup, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.

Minnesota Chicken & Wild Rice Soup

(from Beth Ervie)
3 ½ cups chicken broth

1 cup sliced carrots

½ cup sliced celery

1/3 c sliced onions

1/3 c wild rice

2 tablespoons butter

3 tablespoons flour

1 cup half and half cream

1 ½ cups cut up cooked chicken

Mix broth, carrots, celery uncooked rice, onions and ¼ teaspoon pepper. Bring to a boil; reduce hear, cover and simmer 1 hour, until the rice is tender. Melt butter, stir in the flour, then the half and half. Cook and stir 1 minute. Slowly add half and half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.

Autumn Soup

1# ground beef

1 c chopped onion

4 c water

1 c cut-up carrots

1 c diced celery

1 c cubed pared potatoes

2 t salt

1 t kitchen bouquet

¼ t pepper

1 bay leaf

1/8 t basil

6 tomatoes (or 28 can tomatoes**see notes below)

Cook & stir meat until brown. Drain. Cook & stir onions w/ meat until onions are tender, about 5 minutes. Stir in remaining ingredients except tomatoes; heat to boiling. Reduce heat; cover & simmer 20 minutes. Add tomatoes; cover & simmer 10 minutes longer or until vegetables are tender. 6 servings.

*28 oz can tomatoes, with liquid can be substituted for the fresh tomatoes. Reduce water to 3 cups. Stir in tomatoes with remaining ingredients; heat to boiling. Reduce heat; cover & simmer 20 minutes. The canned tomatoes break apart & give a rosy color.