Chicken Tortilla Soup

1 tablespoon olive oil

1 carrot, large, peeled and chopped
1/2 onion, chopped
1 rib celery, chopped
1 red bell pepper, chopped
1 ½ teaspoons garlic powder
3 teaspoons taco seasoning (I like Kinder's brand)
2 roma tomatoes, quartered
15 oz fire roasted diced tomatoes, drained
4 oz green chiles, drained
1/3 cup Monterey Jack or Mexican shredded cheese
1 can black beans, drained and divided
1/2 avocado
10 tortilla chips
2 cups chicken broth
2 cups water
3 chicken breasts, cooked and shredded
1 ½-2 cups corn
1 ½ teaspoons salt
1/4 cup cilantro, chopped fresh

Heat the olive oil in a pot over medium heat.
Add the onion, carrot, celery, and bell pepper, then turn the heat down to medium low. Allow the veggies to cook until tender, about 10 minutes.
Add the garlic powder and taco seasoning as well as the tomatoes, canned tomatoes and green chiles, stirring to combine and allowing to cook for up to 10 minutes.
Place the veggies in a blender with the avocado and cheese, running the blender for a minute or until completely smooth.
Add 1/2 the can of black beans (reserving the rest) and the tortilla chips. Pulse a few times leaving chunks in the soup.
Pour the mixture back in the pot and turn it to medium heat. Add the chicken, remaining black beans, corn, broth, water and salt. Cook for 30 minutes, turning it back to medium low if it starts to boil.
Stir in the cilantro and serve with fresh avocado, chips and cheese!

From OhSweetBasil.com

Broccoli Cheese Soup

4 cups (1 quart) chicken broth

½ cup finely diced onion

1 teaspoon salt

½ teaspoon pepper

5-6 cups about 30-36 ounces chopped fresh broccoli

4 cups milk, 2% or whole

½ cup all-purpose flour, use 2/3 cup if you want it extra thick

3 cups freshly grated cheddar cheese (medium or sharp)

1 cup freshly grated Swiss cheese

INSTRUCTIONS 

In a large saucepan, add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli. Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.

In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring constantly. Bring the mixture to a gentle simmer, stirring, and cook until thickened, 3-4 minutes.

Turn the heat off or to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed. Serve immediately (the soup will thicken as it cools).

Recipe and image from Mel's Kitchen Cafe

Favorite Chicken Noodle Soup

This is the chicken noodle soup we make most often!

1 tablespoon oil 

1 cup diced celery
1 cup diced carrots
½ cup diced onion

2 cloves garlic, minced or pressed
1 bay leaf
¾ teaspoon dried parsley
¼ teaspoon dried thyme

2 quarts (8 cups) chicken broth or stock

½ teaspoon salt
8 to 12 oz noodles* 
2 cups cooked diced chicken
Additional salt and pepper to taste

INSTRUCTIONS 

In a 4 or 5-quart pot, combine the oil celery, carrots, and onion. Saute over medium heat until onions are translucent. Add garlic and herbs and cook for 2 min.

Add chicken broth and salt, cover, and bring to a boil over med-high heat. Stir in the noodles, cover, and simmer on med-low according to package directions until al dente.

Add the chicken and heat for another 1-2 minutes. Season to taste with additional salt and pepper and serve. 

*Homestyle egg noodles or rotini pasta (we like tri-color).

Recipe and image adapted from Mel's Kitchen Cafe

Instant Pot Beef Stew

 1 tablespoon oil

½ cup chopped yellow or white onions
1 (6-ounce) can tomato paste
3 cups low-sodium beef broth
3 tablespoons soy sauce (*or half soy sauce, half worcestershire)
2 tablespoons instant/minute tapioca
2 bay leaves
¼ teaspoon black pepper, I use coarsely ground
2-3 pounds stew meat, or a chuck or arm roast, trimmed and cut into 1-inch cubes
2 to 2 ½ cups chopped carrots, about 1/2-inch pieces
2 to 2 ½ cups chopped potatoes,about 1/2-inch pieces
2 cups frozen peas

Select the Saute function on the Instant Pot (use the + or – button to adjust the heat to the normal setting). Add the oil and onions, and cook for 2-3 minutes, stirring often, until the onions start to turn translucent. Add the tomato paste, stirring it into the onions, and cook for 1-2 minutes.

Add the beef broth, soy sauce, tapioca, bay leaves and black pepper. Whisk or stir to combine.

Add the stew meat and give a quick stir. Secure and lock the lid with the vent in the closed position. Cook on high pressure for 18 minutes (select “manual” or “pressure cook” and dial up or down to get to the right number, the IP will start on its own).

When finished cooking, let the pressure release naturally for about 10 minutes and then quick release the remaining pressure. Add the carrots and potatoes. Wipe the seal and inside of the lid dry and make sure the ring is pressed down all the way (if the ring is out of place or too wet, the IP may not come back up to pressure). Secure and lock the lid with the vent in the closed position. Cook on high pressure again for 3 minutes.

Quick release the pressure (or naturally release for 10 minutes and then quick release the rest). Take out the bay leaves. Stir in the frozen peas to heat through, and add additional salt and pepper to taste, if needed. The stew will thicken a bit as it cools.

Recipe and image from Mel's Kitchen Cafe

Homemade Rotisserie Chicken Stock

1 leftover rotisserie chicken carcass and any drippings left in the container

2 medium carrots roughly chopped (or 10-12 baby carrots)

2 stalks celery roughly chopped

1 medium onion roughly chopped

5 sprigs fresh parsley

1 bay leaf

10 whole peppercorns

6 cups cool water

Place chicken carcass in a large stock pot or dutch oven.* Add the carrots, celery, onion, parsley, bay leaf, peppercorns. Add water and bring to a boil. Cover and reduce heat to medium-low and simmer for 1-2 hours. 

To strain the broth, set a fine mesh strainer over a large bowl (preferably one with a pour spout). Remove the large carcass pieces with tongs and discard. Working in batches, scoop the vegetables and broth into the strainer and bowl. Press to remove as much liquid as possible. Discard the solids.

Broth may be refrigerated for 10 days, or frozen for up to 3 months. I prefer to use quart canning jars. Remember to leave head space at the top of the jar if freezing. Makes about 1 1/2 quarts stock.

*Crock pot instructions: Cook on low for 4-6 hours.

Instant pot instructions: Set to high pressure for 15 minutes. Let pressure naturally release.

Roaster oven instructions: (Good for multiple carcasses) Heat at 400 degrees until simmering. Reduce heat to 300 degrees and simmer for 2 hours.

Note for multiple carcasses: I prefer to do 3-4 carcasses at once in the roaster oven. All other ingredients should be increased proportionally. 

recipe and image adapted from garlicandzest.com

Creamy Chicken Soup with Turmeric

SOUP:
1-2 teaspoons olive oil
1 1/2 cups peeled, diced carrots (about 3-4 medium carrots)
3/4 cup diced celery (about 3 stalks)
1/2 cup diced onion, (1 small onion)

3-4 potatoes, diced (optional)
4 cups chicken broth (I use low sodium)
2 cubes chicken bouillon paste or granules (optional - see note)
3 bay leaves
1 tablespoon dried parsley
1 1/2 teaspoons herbs de provence (see note)
1 teaspoon turmeric
1/2 teaspoon garlic powder or 2-3 cloves garlic, finely minced
1/2 teaspoon coarsely ground black pepper
3 1/2 cups milk or half-and-half (or a combo - see note)
3-4 cups cooked, chopped chicken

1 lb. mini gnocchi (optional)
Shredded parmesan, asiago or gruyere cheese, for topping (optional)

Salt and pepper to taste
ROUX:
6 tablespoons all-purpose flour
3 tablespoons olive oil
3 tablespoons butter

INSTRUCTIONS

For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion (and potatoes, if desired). Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. (Add a little salt if broth and bouillon are low-sodium) Stir to combine. Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.

For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.

Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.

Stir in the chicken (and mini gnocchi, if desired), season to taste with salt and pepper (this is important for flavor!) and heat through. Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.

NOTES

Half-and-half: the more half-and-half you use, the creamier this soup will be but milk works great, too. I suggest using at least 1% or 2% (not skim).

Herbs de Provence: if you don't have herbs de , you can try adding a few substitute pantry spices although the flavor will be slightly different. Try a pinch of basil, oregano, thyme, sage, and rosemary.

Bouillon: the chicken bouillon (cube, paste or granules) intensifies the overall flavor of the soup. If you leave it out, season well to taste (with salt and pepper).

Potatoes: potatoes make a great addition to this soup. I add peeled, diced potatoes (usually Yukon gold, but any variety would work) with the broth.

Gnocchi or egg noodles would make a great, kid-friendly addition to this soup!

Recipe and photo from Mel's Kitchen Cafe, with a few adaptations

Delicious Homemade Tomato Soup

It hardly seems possible that such a simple recipe could make something so divine, but this soup is to die for!

4 Tbs butter
1/2 large onion, cut into pieces
2-3 cloves garlic, peeled
2 (14.5 oz) cans Italian stewed tomatoes
1 1/2 cups chicken broth (or 1 - 14.5 oz can)
1 tsp salt

Melt butter over medium heat in a medium sized saucepan. Add onion, garlic, tomatoes, broth, and salt. Bring to a boil then reduce heat to low and simmer for 40 minutes, uncovered. Blend with an immersion blender, or in batches in a regular blender. Makes about 1 quart (3-4 servings).

image from cookingclassy.com

Creamy Chicken Gnocchi Soup

4 Tbs butter
1 medium onion, finely diced
2 ribs celery, finely diced
2 carrots, peeled and finely diced or shredded
2 garlic cloves, minced or pressed
4 Tbs flour
4 c. low-sodium chicken broth
1/2 tsp. thyme
1/2 tsp. parsley
1/2 tsp. salt
fresh ground pepper
pinch of nutmeg (optional)
2 c. cooked chicken, diced (I use rotisserie chicken)
1 lb. potato gnocchi
2 c. milk
1 c. spinach, chopped
freshly grated Parmesan, if desired

Melt butter in a 5-6 quart pot. Add the onion, celery, and carrots and saute until onions are translucent. Add the garlic and cook 1 min. Stir in flour and cook for 1 min more. Stir in the chicken broth and spices. Bring to a boil, then add the chicken and gnocchi. Turn down the heat and simmer for about 10 min. Add the milk and spinach and stir until it thickens. Remove from heat. Serve with a little fresh Parmesan grated into each bowl. About 8 servings.

image from cookingclassy.com

Mexican Vegetable Soup

This soup blew me away. The flavors are perfect! This might be my new favorite soup, which is really saying something because there is no cream sauce involved!

1 Tbs. olive oil
1 medium red onion, diced
2 cloves garlic, minced or pressed
1/2 tsp. dried oregano
1/2 tsp. salt
2 carrots, sliced
1 15 oz. can black beans, drained and rinsed
2 medium tomatoes, peeled, seeded, and diced
6 cups of chicken (or vegetable) stock
1/2 cup hominy (found near the canned corn or on the Mexican aisle)
2 tsp. chipotle chilies (*see note below)
1 avocado, peeled and sliced or diced
cilantro leaves, for garnish
2 limes, cut into wedges

Heat the oil in a soup pot. Add the onion, oregano, and salt and cook over medium-low heat until the onion is soft. Add the garlic and stir for 1 minute. Add the carrots, beans, tomatoes, and chicken stock. Simmer for 20 minutes. Add the hominy and chipotle chilies. Simmer for 5 more minutes, then taste for salt.

To serve, ladle soup into bowls then garnish with avocado and cilantro. Serve the lime wedges on the side, but be sure to squeeze 1 or 2 into your bowl before enjoying! Sour cream, shredded cheese, and tortilla chips are optional garnishes as well, but I love this soup even without them.

*Note about chipotle chilies: Buy a can of chipotle chilies in adobo sauce. Remove the chilies and slice them open. While wearing gloves, run each of the chilies under water and remove the seeds (the oil from the seeds can burn your skin and irritate your eyes, so be careful). Finely mince the chilies with a knife or food processor. Save leftover chilies by freezing in desired portions. (see this tutorial from Our Best Bites)

Recipe slightly adapted from sacramentostreet.com

Cheeseburger Soup

1 lb. ground beef
3/4 c. chopped onion (1 small onion)
3/4 c. diced or shredded carrots (2-3 carrots)
3/4 c. diced celery (2-3 stalks)
1 tsp dried basil
1 tsp dried parsley
1 Tbs butter
3 c. chicken broth
4 c. potatoes, peeled and diced (4 small)
1/4 c. flour
2 c. shredded cheddar cheese
1 c. bacon, cooked and crumbed
1 1/2 c. milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 c. sour cream

Brown the ground beef in a 5 quart pot. Drain. Remove from pan and set aside. Melt butter and saute onion, carrots, celery, basil, and parsley until tender. Add the broth, potatoes, and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes until potatoes are tender. Meanwhile toss cheese and flour together in a bowl or ziploc bag. Set aside. When potatoes are tender, reduce heat and add cheese, bacon, milk, salt, and pepper to the soup. Stir until cheese is melted. Remove from heat and blend in sour cream. Serves 6-8.

adapted from therecipecritic.com

Minestrone Soup

1 1/2 Tbs olive oil

1 small/medium onion, chopped

1 large carrot, thinly sliced

1-2 stalks celery, diced

1 small zucchini, diced

4-5 cloves garlic, minced or pressed

1 cup frozen green beans

2 15oz. cans red kidney beans, drained and rinsed

2 15oz. cans white beans like Great Northern or Canalini

1 14oz. can diced tomatoes, drained

1 1/2 tsp. dried oregano

1 tsp. dried basil

1/2 tsp. dried thyme

1 1/2 tsp. kosher salt (or 3/4 tsp. table salt)

1/2 tsp. black pepper

32 oz. vegetable broth (that's 4 cups) (I used chicken bouillon + 4 c. water)

3 cups hot water

1/2 cup ditalini or other small shell pasta

4 cups loosely packed fresh spinach leaves

2-3 Tbs. fresh minced parsley, or 2-3 tsp. dried

Heat a large stock pot to medium high heat.  Add olive oil to coat bottom of pan.  Add onions, carrot, and celery.  Saute 4-5 minutes, until onions start to look translucent.  Add zucchini and garlic and cook for 2-3 minutes longer, stirring until garlic is fragrant.  Add green beans, kidney and white beans, tomatoes, and seasonings and stir to combine.  Add broth and water and bring soup to a simmer.  Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender.  Add pasta and cook until pasta is soft, 8-10 minutes.  (Add additional vegetable broth or water if you feel you need it for preferred consistency.)  Remove pot from heat and stir in spinach and parsley.  Season with additional salt and pepper to taste. Makes about 3 quarts. Serves 8.

slightly adapted from ourbestbites

Southwestern Three Bean and Barley Soup

This recipe makes a nice soup-in-a-jar mix that we gave out to our neighbors this year. It is also inexpensive, easy, and tasty anytime! For making the mix-in-a-jar, just layer the following ingredients in this order:

5 tsp. chicken bouillon granules*

2 Tbs. dry minced onion**

2 tsp. chili powder

1 1/2 tsp. cumin

1/2 tsp. oregano

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

2 Tbs. dehydrated carrots**

1/2 c. dried black beans

1/2 c. pearl barley

1/2 c. dried kidney beans

1/2 c. dried great northern beans

To prepare, just add water! In a slow-cooker combine above ingredients with 7 cups water. Cover and cook until beans are tender, about 4 hours on High or 7-8 hours on Low.

*May substitute 5 c. chicken broth for the bouillon, just decrease water to 2 cups.

**May substitute fresh chopped vegetables (celery would be good too) but don't add until the last 1-2 hours of cooking.

Creamy Chicken Noodle Soup

1 whole rotisserie chicken
3 quarts water
5 chicken bouillon cubes
1 onion, chopped
3 large carrots, diced
3 large celery stalks, diced
1/2 tsp. garlic powder
fresh ground pepper
8 oz. "Country Pasta" homemade style egg pasta

3/4 c. butter
3/4 c. flour
1 tsp. salt
4 c. milk

Remove all of the chicken from the bones by hand, tearing into bite sized pieces. Divide in half, reserve half the chicken for this recipe and refrigerate/freeze the other half to use for another meal. Put water, vegetables, and seasonings in a large pot. Add the chicken carcass (just use the largest bones so they'll be easier to fish out later). Bring to a boil, then lower temperature and simmer for 1/2 to 1 hour. Remove chicken carcass. Taste and adjust seasonings if needed (more salt, pepper, etc).

Add chicken and dry pasta to broth and vegetables. Cook until noodles are soft, about 20 minutes.

In a separate saucepan, melt butter then add flour and salt. Whisk in milk and stir until thickened. Add this cream sauce to soup, stir to combine, and serve! Makes about 4 quarts and serves 8-10.

Slow Cooker Beef & Barley Stew

1 1/2 lbs beef stew meat
1 c pearl barley
1 large onion, chopped
1 green pepper, chopped
5 medium carrots, diced
1 14 oz. can diced tomatoes
48 oz. beef stock (more if needed)
1 tsp. dried thyme
2 tsp. salt
1 tsp. pepper

Combine all ingredients in a large slow cooker. Cook on low for 8 hours.

from whatmegansmaking.com

1st Place White Chili

I made this chili for our school carnival's chili cook-off. I got the recipe from our ward cookbook and made it for the first time and was so rushed getting to the carnival that I didn't even taste it. I am still laughing my head off because it won first prize and I still haven't tried a single bite!  But according to all the raving compliments, this chili is AMAZING!

Update 2022: I have made this recipe for many more cook-off's over the years. True to it's name, I have won first place every time. I mean, it's almost embarrassing at this point. (Can't stop, won't stop!)

1 lb. chicken breast, cubed

1 medium onion, chopped

1 1/2 tsp. garlic powder

1 Tbsp. vegetable oil

2 (15 oz) cans Great Northern beans, rinsed and drained

2 (4 oz) cans chopped green chiles

1 (14 oz) can chicken broth (2 cups)

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. pepper

1/4 tsp. cayenne pepper

1 c. sour cream

1/2 c. whipping cream

Saute chicken, onion, and garlic powder in oil until chicken is done.  Add beans, broth, chilies, and seasonings. Bring to a boil.  Reduce heat and simmer uncovered for 30 minutes.  Remove from heat.  Stir in sour cream and whipping cream.  Serve.  Makes about 2 quarts.

Creamy Chicken and Wild Rice Soup (100th Recipe!)

4 cups chicken broth
2 cups water
½ cup diced carrots
½ cup diced celery
½ onion, minced
1 clove garlic, pressed/minced
2 cooked, boneless chicken breast halves, shredded
1 (4.5 oz.) pkg quick cooking long grain and wild rice with seasoning packet (aka Rice-a-Roni, just trust me)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
1/2 cup butter
2 cups milk

In a large pot, combine broth, water, and vegetables. Bring to a boil, then reduce heat and cover, cooking until vegetables are soft. Add chicken and rice, reserving seasoning packet. Cover and turn heat to low.

In a small bowl, combine salt, pepper and flour. Set aside. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until rice is tender, 5 to 10 minutes.

My Favorite Taco Soup

1 lb ground beef

2 cans black beans, rinsed and drained
1 can stewed tomatoes, cut up
1 can diced tomatoes
1 can chicken broth
1 can corn or hominy, drained
1 4 oz. can green chilies
1 Tbs. chili powder
1/4 tsp. cumin
1/4 tsp. dried minced garlic

In a large pot, brown the ground beef. Season with salt and pepper. Drain grease. 

Add remaining ingredients. Simmer for 15-30 min.

Serve with shredded cheese, sour cream, and tortilla chips.

*Could also be made in the instant pot or crock pot.

Image from My Baking Addiction

Clam Chowder

2 6 ½ oz. cans minced clams
1 c. finely chopped onions
1 c. finely diced celery
2 c. diced potatoes
¾ c. butter
¾ c. flour
1 qt. half and half
1 ½ tsp. salt
Pepper to taste
½ tsp. sugar

Place vegetables in a medium sized saucepan. Pour juice off clams over vegetables (reserve clams). Add water to barely cover. Simmer until potatoes are done (covered). In a larger saucepan, melt butter, add flour, blend and add half and half and blend with wire whisk. Add vegetables, clams, salt, pepper, and sugar, and heat. Add more milk if too thick.

Olive Garden Zuppa Toscana

1 lb. ground sausage
2 med. potatoes, cut up with peel on
¾ c. onions, diced
6 slices bacon
1 1/2 tsp minced garlic
2 c kale leaves, cut in half then sliced
1 quart chicken broth
1/3 c heavy whipping cream

Cook sausage. Place onions and bacon in a large saucepan and cook over med heat until onions are almost clear. Remove bacon and crumble. Add garlic to onions and cook an additional one minute. Add chicken broth and potatoes; simmer 15 minutes. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Southwest Chicken Soup

2 chicken breasts
1 onion
2 T. garlic powder
1 can corn (not drained)
2 cans black beans (not drained)
6 c. chicken broth
1/3 c. lime juice
1 c. salsa
1 t. cilantro
1 can (16 oz.) stewed tomatoes

Cook chicken, onion and garlic powder in olive oil until done. Add remaining ingredients and boil for at least 30 minutes. Serve with tortilla chips and grated cheddar cheese.