Southwestern Chicken Soup

By: R.W.

1 can (49.5 oz) reduced-sodium chicken broth

1 can (14.5oz) crushed tomatoes, undrained

1 can (14.5 oz)crushed tomatoes, undrained

1 can (4 oz) chopped green chilies

1 lb boneless skineless chicken breasts, cut into small cubes

1 large onion, chopped fine (I puree' in food processor)

1/3 cup chopped cilantro

1 garlic clove, mined

1 tsp chili powder

1 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp cayenne pepper

3 cups frozen corn, thawed (can use 2 cans corn, drained)

In large saucepan combine first 12 ingredients. Bring to boil. Reduce heat; cover and simmer 1 hour. Add corn; cook 10 minutes longer. Top each serving with tortilla chips; sprinkle with cheese.

***I brown the chicken in the saucepan in 1 Tbsp olive oil then add the next 11 ingredients. Bring to boil. Reduce and simmer 1 hour. Add corn; cook 10 minutes longer and serve.

Crockpot Taco Soup

By: A.H.

6 qt crock pot
-1 onion chopped
-16 oz can chili beans, not drained
-15 oz can black beans, not drained
-15 oz can whole corn, drained
-8 oz can tomato sauce
-14 oz chicken broth (2 cubes of boullion)
-2 10 oz cans diced tomatoes with green chilies, not drained
-1 pkg taco seasoning or recipe (below)
-1 lb. skinless, boneless chicken breasts

Taco Seasoning Recipe-

-2 tsp. dried minced onion
-1 tsp salt
-1 tsp chili powder
-1/2 tsp corn starch
-1/2 tsp crushed dried red pepper
-1/2 tsp dried minced garlic
-1/4 tsp oregano
-1/2 tsp ground cumin
(if using for tacos: 1 lb ground meat w/ ½ c. water and half of seasoning recipe)

Put ingredients (onion thru diced tomato) in crock pot
Add taco seasoning and stir
Lay chicken on top – press down til almost covered
Cook 5 hours on low, take out chicken and shred.
Add chicken, stir, cook 2 hrs low


Top with: shredded cheddar, sour cream, tortilla chips

Black Bean and Pumpkin Chili

By Kenna W.

(Enrichment Cooking Class - Apples/Pumpkins)

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

3 garlic cloves, minced

2 Tbsp olive oil

3 cups chicken broth

2 cans (15 oz each) black beans, rinsed and drained

2 1/2 cups cubed cooked turkey ***

1 can (15 oz) solid pack pumpkin

1 can (14 1/2 oz) diced tomatoes, undrained

2 tsp dried parsley flakes

2 tsp chili powder

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

1/2 tsp salt

In a large skillt, saute onion, yellow pepper and garlic in oil until tender. Transfer to 5 qt. slow cooker; stir in remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 serving (2 1/2 quarts)

***for the class Kenna used 1 lb ground turkey

Baked Potato Soup

By Kelly C.

4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts milk
salt/pepper
6 chopped green onions
1 cup sour cream
2 cups crisp-cooked bacon, crumbled (I used a package of pre-cooked bacon)
6 oz. grated cheddar cheese

Bake potatoes in oven. Cut potatoes in half and scoop out. Chop half of the potato peels into small pieces.

In large saucepan, melt butter. Slowly blend in flour. Gradually add milk to butter/flour mixture, whisking constantly. Add salt/pepper to milk mixture and simmer over low heat, stirring constantly. When mixture has thickened, add potatoes, peels, green onions, sour cream and bacon. Stir well and add cheese. When the cheese has melted, serve.

White Chicken Chili

By Ann B.

1 large onion - finely chopped
½ cup butter or margarine
¼ cup flour
1 sm. can chopped green chilies

1 ½ cups chicken broth (or 1 1/2 cups water & 3 chicken bouillon cubes)

2 cups milk
2-3 cloves garlic, minced
1 tsp. Tobasco (optional, I usually do not use this)
1 ½ tsp chili powder
1 tsp ground cumin
White pepper for taste
3 or 4 15oz. cans Great Northern Beans
4 boneless skinless chicken breast cooked and shredded or cubed
1 whole, dried chipotle chili, stem removed, or ½ teas. ground chipotle pepper
1 ½ cups grated Monterey jack cheese
½ cup sour cream (garnish)
In a skillet, cook onion in 2 Tbsps. of butter over medium heat until softened. In a large 3-4 qt. saucepan melt remaining butter (6 Tbsp.) over low heat and whisk in flour. Cook roux, whisking constantly, approx. 3 minutes. Add onions and green chilies. Gradually add chicken broth and milk while whisking mixture. Bring this to a boil and simmer, stirring occasionally, 5 minutes or until thickened.
Stir in garlic, Tabasco (optional), chili powder, cumin, and white pepper. Add beans, chicken and dried chipotle chili. (I use a whole chipotle chili and let it simmer in the soup 10 to 20 minutes, then remove. The longer it simmers the stronger flavor.) Cook soup over medium to low heat approximately 20 minutes, stirring occasionally. Stir in 1 cup of cheese until melted. Serve soup garnished with remaining cheese and sour cream.

5 Bean Chili

By: Teresa H.

1 1/2 pounds lean ground beef
2 cups chopped onion
1 (15-ounce) can light red kidney beans, drained
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can cannellini beans, drained
1 (15-ounce) can butter beans, drained
1 (15-ounce) can pinto beans, drained
2 (14 1/2-ounce) cans diced tomatoes with jalapenos
2 (1 1/4 ounce) packets chili seasoning mix
1 (8-ounce) can tomato sauce
1 cup water
Salt and pepper
Serve with cornbread/crackers
Suggested toppings: cornbread, sour cream, cheese, chips, and fresh cilantro

Tortellini Soup

By Kenna W.
Saute 3-5 minutes:
1-2 tsp minced garlic
½-1 medium onion
1 tbsp oil

Add to garlic onion mixture on stovetop and sauté five more minutes:
1-2 cups chopped carrots
2 large celery stalks
1 med-large yellow squash
1 med-large zucchini

Boil:
6-8 cups chicken stock
Salt
Pepper
Basil
Oregano
(add seasonings to liking)

Add all veggies to boiling stock and boil until soft, about 7-9 minutes. Add a can diced tomatoes (drained) and one can tomato sauce. Bring to a boil. Add 1 package of tortellini. Boil 10-12 minutes until tortellini are puffy and done. Serve. Note: it tastes good the next day but the tortellini absorb more liquid the longer they sit in the soup.

Quick Clam Chowder

by: Stephanie H.
1 (10.75 oz) can clam chowder
1 can cream of potato soup
1 can cream of celery soup
2 (6.5) oz cans mined clams w/juice
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic or 1/2 tsp garlic powder
1 T butter
1 quart Half n Half or Whipping Cream
2 cups potatoes, chopped into small cubes and cooked till tender (OPTIONAL)

Sauté onion, celery and garlic with butter until tender (about 10-15 minutes; I actually chop all 3 of mine in the food processor). Combine soups, sautéed vegetables, potatoes and half n half in a soup pot and bring to a boil. Make sure to stir so that it does not burn. Turn on low and simmer till ready to eat. You can also combine all and cook in a crock pot on low for 4-6 hours. This recipe is easily doubled and tripled. ***when doubling and tripling only add one more clove of fresh garlic per recipe or 1/8 tsp of powdered garlic)