Black Bean Chicken Soup

BLACK BEAN CHICKEN SOUP

This crock-pot soup is great for those cold winter days when you just don't want to cook. Filled with delicious ingredients and loads of flavor – you can't find an easier or yummier soup out there!

Ingredients

2 chicken breasts

1 c chicken broth

1 can black beans, drained

1 can corn, drained

1 c salsa

1 taco seasoning

1/2 c sour cream

1/2 c cheddar cheese

tortilla chips

Instructions

Step 1

1. Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken.

Step 2

2. Cook on low for 6 hours (or high for 3 hours).

Step 3

3. Remove chicken and shred. Re-add chicken.

Step 4

4. If desired, add sour cream and cheese to crock pot. Stir until smooth. (Or add desired amount to individual servings)

Step 5

5. Serve with tortilla chips.

Zupas Wisconsin Cauliflower Soup

1 medium onion, chopped
3 T butter
2 pounds cauliflower chopped into 1 inch pieces (can use frozen)
1/4 C flour or corn starch
2 C half and half
1 1/2 c water
1 14.5 ounce can chicken broth
1 1/2 C sharp cheddar cheese, shredded
1/2 C pepper jack cheese, shredded
1/2 t salt
1 t dijon mustard

Optional Toppings:
green onions
bacon bits
additional cheese, shredded

1. In a large pot, melt 3 T butter and cook the chopped onion  until translucent and golden brown. Whisk in the flour or corn starch.  Gradually stir in half and half, water, and chicken broth.

2. Add the chopped cauliflower and heat to boiling.  Reduce heat to medium low and allow the cauliflower to cook until tender, about 15 minutes.

3. In a blender with the center of the top removed to allow steam to escape, blend the soup in batches until smooth.  Return to the pot.

4.  Add the cheeses, salt, and dijon mustard.  Serve topped with green onions, bacon bits, and additional shredded cheese.

Crockpot Lasagna Soup

{Photo credit from Taste of Home}

1 lb ground beef
3 cups of beef broth
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1 TB dried italian seasoning
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 1/2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt

1 cup of water
Optional topping- shredded cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.

 2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.

 3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.

NOTE:
If you like your soup to have more liquid,  feel free to add some extra broth and or water when you add the noodles.

{For a Gluten Free Lasagna Soup use Gluten free beef  broth and gluten free pasta. }

Cream Cheese Chicken Chili

Ingredients:
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

I usually remove the cream cheese and mix it up well in a small bowl before stirring it back into the chili or it can be lumpy. I also remove my chicken at this time to shred it and then I put it all back in the crockpot and stir.

Wisconsin Cauliflower Soup

• 3 Tbsp. butter
• 1 medium onion chopped
• 1/4 cup flour or cornstarch
• 1/2 tsp. salt
• 1 cup half and half
• 1 cup milk
• 1 1/2 cups water
• 1 (14.5 oz) can chicken broth
• 2.5 lbs cauliflower
• 1 tsp. Dijon Mustard
• 1 1/2 cups sharp cheddar cheese shredded
• 1/2 cup pepper jack cheese shredded

1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
3. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
4. Add chopped cauliflower and heat until boil.
5. Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
8. Serve soup topped with a little cheese and bacon bits for garnish.

Chicken Tortilla Soup

 

 

Ingredients:

 

2 lbs large tomatoes, chopped

4 tablespoons vegetable oil
6 cups chicken stock or 6 cups canned chicken broth
2 chicken breasts cooked and shredded
1 tablespoon ground cumin
2 tablespoons chili powder
1 cup corn tortilla, cut in strips
1 medium onion, chopped
1 tablespoon chopped garlic
1 can enchilada sauce (size not given)
1 tablespoon chopped cilantro
2 teaspoons chopped green chilies
1 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese

Directions:

1. Saute onions in a large saucepan in oil until transparent
2. Add tomatoes and cook, stirring until tomatoes are softened
3. Cool and then puree in blender or food processor with the tortilla strips
4. Return to pan and add rest of ingredients, except cheese
5. Simmer, stirring occasionally, about 30 mins
6. Serve with additional crunchy tortilla strips or chips and cheese

recipe and picture from food.com

Black Bean Soup

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup. 

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.

Crockpot Potato Soup

5 C water
6 C peeled, diced potatoes
1 C chopped onion ( you can use more or less depending on how strong your onion is)
1/2 C chopped carrots
1/2 C chopped celery
4 tsp chicken bullion
2 tsp salt
1/4 tsp pepper
1/4 C margarine
1 can evaporated milk

Cook first 9 ingredients in crock pot until tender. Add evaporated milk and heat until warmed through. Serve with rolls.

* This is not a thick potato soup, it is brothy.

Taco Soup

I have been a total blog slacker, so get ready for some catch up :)

1 lb. ground beef
1 small onion, chopped
1 green pepper, chopped
1 can of chili
1 can of kidney beans
1 can of creamed corn
1 small can of tomato paste
1 large can of stewed tomatoes (cut up)
1-2 Tbs of chili powder

Brown the ground beef, chopped onion, and chopped green peppers. In a large roasting pan, add the chili, kidney beans, creamed corn, tomato paste, cut-up stewed tomatoes, ground beef mixture, and chili powder. Bring to a boil and let simmer for at least 30 minutes. Serve with shredded cheese, sour cream, and Frito's

*Photo from chicgalleria.com

Potato Cheese Soup

5 C. chicken broth (5 t. bouillon & 5 c. water)
1 3/4 C. finely chopped celery
3/4 C. finely diced onion
8 C. potatoes, peeled and diced small
1 t. salt
2 C. grated carrots
3/4 C. butter
3/4 C. flour
6 C. milk
2 1/2 C. cheddar cheese

Combine broth, celery, onions, potatoes, carrots and salt. Boil for 10 minutes or until potatoes are the consistency that you like them. In small saucepan melt butter and add flour. Mix well and add to soup. Stir well and add milk. After it thickens add cheese.

Rich and Simple French Onion Soup

I LOVE french onion soup!! This recipe is as good or better than any resturant!!

1/4 c. unsalted butter
2 Tbs. olive oil
4 c. sliced onions
4 ( 10.5 oz) cans beef broth
1 tsp. dried thyme
salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices swiss cheese, diced
1/4 c. grated parmesan cheese

Melt butter with olive oil in an 8 qt. stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions. Add broth and thyme. Season with salt and pepper, and simmer for 30 minutes. Heat oven broiler. Ladle soup into oven safe serving bowls and place one slice of bread on top of each. On top of the bread put a slice of provolone, 1/2 slice diced swiss cheese, and 1 tablespoon Parmesan cheese. Place bowls on a cookie sheet and broil in the oven until cheese bubbles and browns slightly. I prefer to toast the bread in the oven before putting in on the soup or toast the bread, then put the cheese on top and broil it until the cheese is melted and then put it in the soup. (If you like garlic I have cut a clove of garlic and lightly rubbed it over the toasted bread before you cover it with cheese) Makes 4-6 servings.