Creamy Chicken Tortilla Soup
Serves 8 What you need: 2 tbsp. extra-virgin olive oil 1 poblano peppers cut in 1-inch pieces 1 onion diced 2 cloves garlic, minced 1 pkg taco seasoning 2 Tablespoons tomato paste 1 (14-oz.) can diced fire roasted tomatoes 1 1/2 lb. boneless skinless chicken breasts (about 3) Freshly ground black pepper Kosher salt 4 c. low-sodium chicken broth juice of 2 limes (1/4 cup) 4 oz sour cream For garnish: Freshly chopped cilantro Tortilla strips Shredded queso cheese Lime wedges What to do: Sauté peppers, onion and garlic in olive oil until softened. Add taco seasoning, tomato paste, and diced tomatoes. Sauté for 5 more minutes. Season chicken generously with salt and pepper. Combine all ingredients in the slow cooker along with broth. Slow cook on low for 4 hours or until chicken is 165 degrees. Remove chicken and shred with 2 forks. Set aside. Add lime juice and sour cream to slow cooker and blend with an immersion blender. Return chicken to pot. Season with salt and pepper to taste. Garnish soup with cilantro, tortilla strips, queso cheese, wedge of lime. |
Cheeseburger Soup (Keto Friendly)
Six servings What you need: 1 1/2 pound ground beef 1/2 onion chopped 2 cloves garlic minced 1 can diced tomatoes undrained (15 oz) 2 tablespoons Worcestershire sauce 2 teaspoon Dijon mustard 2 tablespoons Dill pickle relish 3 cups beef stock 1 cup heavy whipping cream 1 1/2 cup Shredded sharp cheddar cheese 1 teaspoon salt 1/4 teaspoon pepper 6 slices crispy bacon What to do: Add ground beef and onion into a large skillet over medium high heat. Saute until the meat is browned and the onions have softened. Drain any excess fat. Mix in the garlic, and sauté 1 minute Place the hamburger soup mixture into the Crockpot. Add the diced tomatoes, Worcestershire sauce, Dijon mustard, relish, beef broth, salt and pepper in the Crockpot. Stir to combine. Cover and cook on high for 3 hours. One hour before serving stir in the heavy whipping cream and cheddar cheese. Crumble one piece of bacon on each bowl when serving.Add the diced tomatoes, Worcestershire sauce, Dijon mustard, relish, beef broth, salt and pepper in the Crockpot. Stir to combine. Cover and cook on high for 3 hours. One hour before serving stir in the heavy whipping cream and cheddar cheese. Crumble one piece of bacon on each bowl when serving. Garnish with a green herb of your choice. |
Cheeseburger Potato Soup
Serves 8 What you need: 2 lbs. lean ground beef 1 onion, diced 6 cups chicken broth 2 small garlic cloves, minced 1 red bell pepper, seeded and chopped 2 stalks celery chopped 3 medium potatoes cut into cubes 1+1/2 tsp dried basil 1+1/2 tsp dried parsley 1 tsp salt 1/4 tsp pepper 2 cups heavy cream 1 1/2 c shredded cheddar cheese Optional Garnish: Diced pickles and Tabasco sauce What to do: Brown the meat on the stove top with the onion and drain fat. In a 7 quart crock-pot, pour in chicken broth. Add garlic, bell pepper, celery, potatoes and spices. Stir in the browned meat and onion. Cover and cook on low for 7-8 hours, or until potatoes are tender. Stir in the heavy cream and shredded cheese 30 minutes before serving. Garnish with diced pickles and Tabasco sauce if desired. |
Chicken Noodle Soup
Ready in only 30 minutes. Servings: 6 What you need: 4 tablespoons butter 1 small onion (diced) 2 stalks celery (diced) 1 1/2 teaspoons salt 1/2 teaspoon black pepper 1 teaspoon poultry seasoning 2 teaspoons garlic powder 2 carrots (sliced into 1/4" rounds) 8 cups chicken stock 1 large raw chicken breast cut in half 2 cups dried egg noodles (any width) What to do: Add the butter, diced onions and celery to a 5-quart stockpot and cook over medium heat until softened, about 5 minutes. Add the salt, pepper, poultry seasoning and garlic powder and cook an additional 2 minutes. Stir frequently to prevent sticking. Pour the chicken stock into the stockpot and add the sliced carrots. Bring the chicken broth to a simmer. |
Turkey Barley Soup
Great for Thanksgiving leftovers Serves 8 What you need: 6 cups turkey or chicken broth 2 cup turkey - cooked diced 1 onion sliced 2 celery stalks chopped 1 tsp celery salt 2 carrots sliced thin 1 bay leaf 1 tsp dried thyme 1/4 tsp dried marjoram 1 Tbls dried parsley 1 can diced tomatoes 1/2 cup barley What to do: Combine all ingredients (except barley) in slow cooker. Cook on low for 6 hours until carrots are tender Add barley 2 hours before serving and cook until barley is soft. |
Ham and Potato Soup
Serves 5-6 What you need: 3 1/2 cups (about 2 large) russet potatoes, diced medium 2 cups (10oz) cooked ham, diced medium 3 stalks celery diced small 1/2 onion diced small 4 cups chicken broth 1 cup half-half 1/4 cup all-purpose flour 1/4 teaspoon black pepper What to do: Combine potatoes, ham, celery, onions, and chicken broth in the slow cooker. Stir, cover, and cook on low for 8 hours, or high for 4-5 hours or until potatoes are tender. Combine half-half and flour. Shake or stir until combined. 20 minutes before serving pour the flour and milk mixture into the soup and stir. Add pepper to taste. |
Quick Tomato Soup from Juice
Serves 4 What you need: One 46-ounce bottle of 100% tomato juice 2 Tbsp butter 1 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp celery seed 1 tsp celery salt 1 1/2 tsp sugar 1/4 tsp cracked black pepper What to do: Pour some of the tomato juice from the bottle into a 4-quart saucepan. Add the butter to the pan. Turn on the heat under the saucepan to medium. Add the rest of the ingredients (all of the dry ingredients) to the remaining tomato juice in the bottle - use a funnel if you have one. Put the lid on the bottle and shake the bottle of juice and dry ingredients until everything is mixed well. Open the bottle and pour all of it into the saucepan. Bring to a simmer, reduce heat and simmer for 5-10 minutes or until all of the dry ingredients are rehydrated. Serve. |
Squash Soup
yields about 6 servings What you need: 1 small onion 1 medium carrot 3 Tbls butter 1 large butternut squash (peeled and cubed) 4 cups chicken broth 1/2 tsp salt 1/2 tsp celery salt 1/2 tsp dried thyme 1/4 tsp pepper Slow cooker directions: In frying pan, sauté the onions and carrots in butter for 10-15 minutes stirring occasionally . Add to slow cooker along with squash, broth, salt, thyme and pepper Cover and cook on low for for 6-7 hours (until vegetables are tender). With immersion blender puree soup until smooth being extra careful not to burn yourself from "splashes". Garnish with parmesan cheese if desired when serving. Dutch oven directions: In frying pan, sauté the onions and carrots in butter for 10-15 minutes stirring occasionally. Add squash, broth, salt, thyme and pepper. Reduce heat, cover and simmer for 30 minutes (until vegetables are tender). With immersion blender puree soup until smooth being extra careful not to burn yourself from "splashes". Garnish with parmesan cheese if desired when serving. |
Zesty Steak Chili
yield 8 servings In a large pan over medium high heat sauté 2 pounds chuck roast (bite size chunks) Cook in olive oil until browned and transfer to slow cooker (you may have to do this in two batches so it really browns) In same pan sauté 1 large onion diced 2 stalks celery diced 1 clove garlic minced Cook and stir until tender Transfer to a slow cooker and stir in: 1 cup water 28 oz diced tomatoes (undrained) 15 oz tomato sauce 1-2 Tbls chili powder 1 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1/4 tsp pepper 1 jar salsa (24 oz) Cover and cook on low for 6 -8 hours. When serving garnish with: sour cream shredded cheese |
Beer Cheese Soup
Serves 4 What you need: 3 stalks celery chopped 1 small onion chopped 2 Tbls butter 2 cans cream of celery soup 12 oz beer 15 oz shredded cheddar cheese (4 cups) 2 tsp Worcestershire Sauce 1/4 tsp paprika croutons (optional) What to do: Pace butter, celery and onion in slow cooker. Cook on high for 2-3 hours stirring occasionally until soft. Place rest of ingredients in slow cooker except croutons. Cover and cook on high 2 hours stirring occasionally. Top with croutons before serving. |
Slow Cooker Broccoli Cheese Soup
Serves 8 What you need 1 pound Frozen Broccoli Florets 1 whole Medium Onion, Diced 2 whole Carrots, Diced 5 cups Low Sodium Chicken Broth 2 cans Cream Of Celery Soup 1/4 teaspoon Seasoned Salt 1/2 teaspoon Black Pepper 1/8 teaspoon Cayenne Pepper 1 tsp Dijon mustard 2 cups heavy cream 1 1/2 cups shredded cheddar cheese What you do Add the broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, black pepper, cayenne pepper, and mustard to the slow cooker. Stir, place on the lids, and set the slow cooker on high for 4 hours. After 4 hours use an immersion blender or masher to puree 1/4 of the soup. You can leave the soup as is, but pureeing it a bit brings out the broccoli flavor. Stir in the heavy cream and shredded cheese 30 minutes before serving. |
Buffalo Chicken Soup
Serves: 6 What you need: 2 chicken breast halves 1 yellow onion, chopped 3 stalks celery, chopped 1 potato peeled and cubed 1 clove garlic crushed 32 oz chicken broth 1/4 cup butter 1/4 cup flour 1 cup 2% milk 8 oz Velveeta Sauce Packet 2 Tbls hot wing sauce Blue Cheese for garnish What to do: Put chicken, onion, celery, potato, and garlic in the crock-pot. Pour in the chicken broth. Cover and cook on low for 6-8 hours, or on high for 3-4. After 4 hours remove the chicken, shred and return it to the crock-port. 30 minutes before serving: Make a roux with the butter, flour and milk. {melt the butter, whisk in the flour then add milk and stir until thickened. Add to crock-pot. Stir in the Velveeta and hot sauce before serving. Garnish with blue cheese. |
Taco Soup
What you need: 2 lbs ground beef 1 red onion finely chopped 2 - 15 oz cans tomato sauce 1 - 15 oz can diced tomato 2 - 15 oz cans of corn (undrained) 2- 15 oz cans black beans (drained) 1 quart beef broth 1 pkg taco seasoning What to do: Brown beef and onion in a skillet. Add to the other ingredients in the crock pot Cook on low for 6 hours. Serve in bowls - garnish with crushed tortilla chips, shredded cheese, sour cream and black olives. |
Chicken Pot Pie Soup
Serves 8 What to do: 3 boneless chicken halves 1 medium onion diced 3 stalks celery diced (1 cup) 3 carrots diced (1 cup) 2 medium potatoes peeled and diced (3 cups) 5 cups chicken broth 2 cloves garlic 1 tsp salt 1 tsp fresh ground pepper 1 tsp poultry seasoning 1 1/2 tsp herb de Provence 2 sprigs thyme 2 sprigs rosemary 1 cup frozen corn 8 0z heavy cream 1/4 cup flour What to do: Add all ingredients (except the corn, cream, flour) to the slow cooker. Stir together and cook for 6-8 hours on low, or 4 hours on high. After 5 hours remove chicken, shred and return to pot. One hour before serving add frozen corn 30 minutes before serving whisk the flour into the cream and stir into the soup. |
Leftover Roast Beef & Vegetable Soup
Serves: 8 servings What you need: 1 tbls Olive Oil or Beef Fat from leftover roast 1 lb. Leftover Roast Beef – cut into 1/2 inch cubes 1 med Yellow Onion – peeled and diced 3 ribs Celery – diced 3 cloves Fresh Garlic – diced 4 med Carrots – peeled and sliced 2 qts Beef Broth/Stock 1 (15.5 oz) can Diced Tomatoes with juice 1/2 cup Pearl Barley 1 Bay Leaf 1 cup Cut Green Beans 1 1/2 cups Cauliflower Florets (small) 1 medium Potato– peeled and cut in 1/2 inch pieces (about 1 cup) Salt & Pepper – to taste What you need: 1. Prepare the beef and vegetables before starting soup. 2. In a 6-quart covered pot or dutch oven, heat oil or fat over med-high heat. Add diced leftover roast beef, diced onion, sliced celery, and chopped garlic. Cook and stir until garlic is fragrant and vegetables begin to soften – about 10 minutes. 3. Add carrots, beef broth, diced tomatoes with juice, pearl barley and bay leaf. Bring to a low boil, reduce heat to low, cover and simmer for 20 minutes until vegetables are tender. 4. Add frozen green beans, cauliflower, and potato. Increase heat to medium and bring back to a simmer. Cook for 10-15 minutes until barley and cauliflower are tender. Turn off heat – season with salt and pepper to taste – and remove bay leaf. 5. Serve soup ladled in bowls with a hearty multi grain bread on the side. Notes: Feel free to add or substitute vegetables to suit your taste. https://74mainst.com |
Parmesan, Sausage and Spinach Soup
Cook time: 5 hours yield: 8 servings What you need: 1 lb ground Italian sausage (I used mild) 1 small onion, diced 32 oz chicken broth 1 cup water 2 celery ribs, sliced 1 carrot, finely diced or shredded 1 yellow potato cubed (small cubes) 1 clove garlic diced 1/8 tsp ground thyme 1 Tbsp dried parsley flakes 6 tbls butter 1/4 tsp sea salt 1/4 tsp ground black pepper 1/2 cup all purpose flour 2 cups milk 1 cup grated Parmesan cheese 3 oz spinach torn into small pieces stems removed (original recipe calls for kale) Instructions In a pan, brown the sausage for 3-4 minutes. Add in the onion and continue cooking until sausage is completely cooked through. Drain off excess grease. Put sausage and onion in the slow cooker. Add broth, water, celery, carrot, potatoes, garlic, thyme and parsley to the slow cooker. Cover and cook on LOW for 5 hours, or until potatoes are tender. In a small bowl combine salt, pepper, and flour. In saucepan melt butter over medium low heat. Stir in flour mixture to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on high without the lid for 15 more minutes. Just prior to serving add Parmesan cheese and spinach. |
Pizza Soup
crockpot recipe serves 4 What you need: 1 jar (14 oz) pizza sauce 3 empty jars full of water 1 green bell pepper, seeded and chopped 1/2 red onion, chopped 1 cup cooked and crumbled Italian sausage 1 cup pepperoni minis 1 can diced tomatoes, drained 1 Tbls dried basil 1 Tbls dried oregano 1 tsp sugar 1/2 tsp salt 1/2 cup of dry elbow pasta Garnish shredded mozzarella cheese Sliced olives What to do: Wash and prepare veggies. Put them into 6 quart crockpot. Add sausage and pepperoni. Stir in diced tomatoes, basil, oregano, sugar, and salt. Pour in the pizza sauce, and follow with three empty jars of water. Cover and cook on low for 6 hours. Thirty minutes before serving, add the dry pasta, and turn to high. Garnish/top with olive slices and shredded mozzarella cheese. |
Pork Sausage Orzo Soup
6 servings What you need: 2 Tablespoons olive oil 2 carrots, peeled and diced 1 medium onion, diced 2 stalks celery, diced 1 pound pork sausage roll (Jimmy Dean's) 1 cloves garlic, minced 32 oz chicken stock 1 can (14.5 ounces) diced tomatoes with basil, oregano and garlic, undrained 1 teaspoon dried Italian seasoning 1/2 teaspoon dried rosemary 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup small pasta such as orzo or ditalini What to do: Chop the vegetables and sauté until the onions are translucent and the vegetables are soft, about 6-8 minutes. Add to Crockpot. In the same pan add the sausage. Sauté, breaking up the sausage and stirring occasionally, until the meat is browned. Stir in the minced garlic. Drain any fat and add sausage to the crockpot. Add the chicken stock, diced tomatoes, Italian seasoning, rosemary, salt, and pepper. Cook on low for 6-8 hours. Add the pasta 1 hour before serving. Stir the soup and adjust the seasonings to taste. |
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