November- Soups

On tuesday night we had our recipe exchange at Jenny Lynn's house. We had a pretty good turn out and for those that didn't get to come we hope that you come next time.  Here are some pictures from it. Hope you enjoy the recipes. 

Recipe to come...

Cheesy Chicken Enchilada Soup (Marisa Rasmussen)

2 cans (10 3/4 oz each) condensed fat-free crean of chicken soup

1 can (10 oz) mild or hot Old El Paso Enchilada sauce

1 can whole kernel corn

1 can bushes black beans

1 can green chilies

1 pkg Old El Paso Taco Seasoning mix

2 T. sour cream

2 cups milk

1 cup shedded reduced- fat free cheese or regular cheese (4oz)

1 package Tyson's Grilled Chicken Breast Strips (3 cups) chopped

3/4 cup crushed tortilla chips

In a 3 quart saucepan, mix all ingredients except tortilla chips. Cook over medium heat, stirring occasionally, until throughly heated and cheese is melted. Top individual servings with tortilla chips. Makes 6 servings (1 cup each)

Posse Stew(Abby Reidhead)

INGREDIENTS

1 pound ground beef
1 (20 ounce) can white or yellow hominy, rinsed and drained
2 (14.5 ounce) cans stewed tomatoes
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can kidney beans
2 (15 ounce) cans ranch-style beans
1 large yellow onion, chopped
2 green chile peppers, chopped

In a large skillet over medium-high heat, cook ground beef until evenly browned, stirring frequently to crumble. Drain grease, and transfer to a soup pot. Pour in the hominy, stewed tomatoes, corn, kidney beans, ranch-style beans, and add the onion and green chilies. Cover, and cook over medium heat for 1 hour. 

Lemony Lentil Greek Soup (Irma Crewse)

Ingredients
1/3 c. olive oil
6 small yellow onions - sliced
4 garlic cloves - minced
12 c. water or vegetable stock
24 ounces dried lentils (about 3 cups)
1 T. salt
8 c. fresh spinach - chopped
1 T. grated lemon peel
3 T. lemon juice

1. Saute the onions and garlic in oil until tender
2. Stir in the water, lentils, and salt; boil for 15 minutes or until lentils are tender
3. Stir in the spinach, lemon peel, and lemon juice
4. Cover and simmer until spinach is tender, about 5 minutes

Cook's Note: Subsititute 1 or 2 (10-ounce) packages of frozen, chopped spinach in place of the fresh spinach.

Artichoke Soup (Jenny Lynn)

serves 4

3 cups chicken broth

1 can artichoke bottoms (8 oz. drained weight)

1/4 teaspoon prepared mustard

3 teaspoons lemon juice

1 teaspoon minced garlic

3 tablespoons butter

3 tablespoons flour

1 cup cream

1 bay leaf

1. Make roux: Heat the broth until it is hot but not boiling. In a separate saucepan, melt butter over medium low heat, then add the flour one tablespoon at a time, whisking until it's completely incorporated before adding the next tablespoon. Add hot broth slowly, whisking constantly. Add bay leaf. Cook about ten minutes.

2. Puree artichoke bottoms until smooth as is possible in blender or food processor with garlic, lemon, salt, pepper and mustard.

3. Add puree and cream to butter, flour, and broth mixture.

4. Heat through then serve garnished with slivered artichoke hearts.

Tortilla Soup (Jenny Dannels)

5 chicken breasts, cooked and cubed (can also use canned)
3 cloves garlic
1 Onion
3 T. Butter
3 T. Flour
6 cups milk
6 cups Chicken Broth
1 can creamed corn
2 tsp. ground cumin
1 pkg. Fajita Seasoning
1 T. fresh Cilantro
1 can Herdez Salsa
1-15 oz. Tomato Sauce
1-12 oz. Tomato Paste
Top Soup with:
Avocado, Sour Cream, Cheese, Tortilla strips, cilantro and lime.

In a large Saucepan, mix: garlic, onion, butter and flour together. Then add all remaining ingredients. Cook on medium heat for about 30-40 minutes. The longer you cook the soup, the better the flavor

 Mexican Corn Chowder (April Johnson)

2-4 chicken breasts  (I have also used canned chicken)

1 small onion chopped

1 clove garlic

1 tbs butter

1 can of chicken broth (or 1 cube chicken bullion and 2 cups hot water)

1 pint 1/2 and 1/2

2 cups shredded cheese

1 can diced green chili's drained

1 can Italian stewed tomatos

1-2 cans creamed corn (2 makes it more creamy!)

1 tsp cumin

1 tsp salt

Drop of chili sauce, tobasco, or anything else you people use to "spice" things up!brown chicken in butter onions and garlic (you can cut chicken up in pieces before or after) In crockpot add tomatoes chicken broth, chili's corn, 1/2 and 1/2, cheese, cumin, and salt.  Add chicken, onion and garlic. Simmer in crockpot Or if done on stovetop, bring to a boil (constantly stirring) and then simmer on low for about 5-10 min

Recipe to come....

Baked Potato Soup (Joan Bradshaw)

7 medium potatoes - bake, peeled, diced

3/4 c. margarine

3/4 c. flour

7 c. milk

3-4 green onions - chopped (greens and all)

1 c. sour cream

1 c. cheese

6 pieces of bacon - crumbled up

1. Melt the margarine and add flour

2. Add the milk, stir until smooth

3. Add potatoes, onions cook till thick

4. Add sour cream, cheese and bacon.

Chicken Tortilla Soup (Amber Hansen)

-3 or 4 skinless/boneless chicken breasts (thinly sliced)

-1 large onion (diced)

-1 T. chicken bouillon

-2 T. garlic (minced)

-2 large cans chicken broth

-2 (14.5 oz.) cans diced tomatoes

-1/2 bunch cilantro (chopped)

-2 or 3 cans diced green chilies

-2 large potatoes (peeled & diced)

-10 oz. pkg. frozen corn

-2 zucchinis (diced)

 

Fry chicken in 2 T. oil until browned. Add chicken bouillon. Add all ingredients except for corn, potatoes & zucchini. Simmer for 20-30 minutes. Add corn, potatoes & zucchini. Cook another 30 minutes or until potatoes are tender. Serve over fried strips of corn tortilla (or just plain ol' tortilla chips) and grated cheese