I got this recipe a long time ago, then I lost it. I could never find a replacement that I liked as much. Finally I made friends on Facebook with the person who gave it to me in the first place, and asked her to give it to me again. Thanks Krisi!
Chicken Taco Soup
3 cooked chicken breasts – cut up in small pieces
3-4 cans of beans -- I used pinto, kidney, and black.
1 can of corn
1 can diced tomatoes (if you like spicy use a can of rotel
2 cans chicken broth
(or one can chicken broth & one can tomato sauce)
8 Tbls taco seasoning (or one packet)
Put everything together in the crock-pot and cook on low for 6-8 hours or on high for 3-4 hours. This can also be made on the stovetop; basically you are just heating everything up and melding the flavors together.
Serve with any of the following for toppings:
Sour Cream
Tortilla Chips Crumbled up
Cilantro (I generally also put this into the soup if I have some on hand)
Cheese
She mentioned in the recipe that she puts some cilantro in the soup if she has some. I definitely would do this because for me that is part of what makes this soup great. I also sometimes cut up some corn tortillas in strips and fry them to go on top of the soup instead of using chips.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Thursday, November 12, 2009
Wednesday, October 14, 2009
Chickpea and Leek Soup
from Jamie Oliver
This soup sounds simple, and sounds boring, but it is DELICIOUS! My family loves this soup!
12 ounces chickpeas, soaked overnight, refrigerated
1 medium potato peeled
5 to 6 leeks (I can't find small ones, so just use one large one), finely sliced
1 tablespoon olive oil
1 ounce knob butter
2 cloves garlic, finely sliced
salt and freshly ground black pepper
1 1/2 pints chicken or vegetable stock
2 handfuls parmesan cheese, grated
Extra-virgin olive oil
Rinse the soaked chickpeas, cover with water, and cook with potato until tender. (I eliminate this step and just use canned chickpeas) Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes. (This is when I cook the potato)
Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.
You can drizzle more olive oil on top when you serve it, and add more parmesan as desired.
Yield: 6 servings
Prep Time 15 minutes
Cook Time: 40 minutes.
This soup sounds simple, and sounds boring, but it is DELICIOUS! My family loves this soup!
12 ounces chickpeas, soaked overnight, refrigerated
1 medium potato peeled
5 to 6 leeks (I can't find small ones, so just use one large one), finely sliced
1 tablespoon olive oil
1 ounce knob butter
2 cloves garlic, finely sliced
salt and freshly ground black pepper
1 1/2 pints chicken or vegetable stock
2 handfuls parmesan cheese, grated
Extra-virgin olive oil
Rinse the soaked chickpeas, cover with water, and cook with potato until tender. (I eliminate this step and just use canned chickpeas) Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes. (This is when I cook the potato)
Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.
You can drizzle more olive oil on top when you serve it, and add more parmesan as desired.
Yield: 6 servings
Prep Time 15 minutes
Cook Time: 40 minutes.
Friday, May 15, 2009
Split Pea Soup
After reading some of these recipes, I'm sure you can guess why my husband and I are over weight. But as fat laden as this recipe might be, I think it's the best split pea soup I've ever eaten. This recipe comes from the Williams and Sonoma Soup cook book.
Split Pea Soup
1 Tb olive oil
1 yellow onion finely diced
1 celery stalk, thinly sliced
2 small carrots peeled and thinly sliced
1 C dried green or yellow split peas, picked over, rinsed and drained
4 Cups chicken or vegetable stock or prepared broth
6 slices bacon
2 Tbl finely chopped flat leaf (Italian) parsley
1/2 tsp finely chopped fresh marjoram or 1/4 teaspoon dried marjoram
1/2 tsp fnely chopped fresh thyme or 1/4 teaspoon dried thyme.
Salt and freshly ground pepper to taste.
In a large saucepan over mdeium heat, warm the oiil. Add the onion and saute until softened, 3-5 minutes. Add the celery and carrots and saute until just slightly softened, 3 minutes.
Add the split peas, stock, 2 slices of the bacon, parsley, marjoram, and thyme. Reduce the heat to medium-low and bring to a simmer. Cover partially and cook until the peas are tender, 50-60 minutes. Discard the bacon.
Meanwhile, in a frying pan over mediuim heat, fry the remaining 4 slices of bacon until crips, about 10 minutes. Transfer to paper towels to drain. When cool, crumble and set aside.
Coarsely puree 2 Cups of the coup in a food processor and return the pureed soup to the saucepan. Season with salt and pepper to taste. Retunr the soup to medium heat, and simmer for 5 minutes longer. Taste and adjust the seasoning.
Ladle the soup into warmed bowls and garnish with the crumbled bacon. Serve immediately.
Makes 4 servings.
Split Pea Soup
1 Tb olive oil
1 yellow onion finely diced
1 celery stalk, thinly sliced
2 small carrots peeled and thinly sliced
1 C dried green or yellow split peas, picked over, rinsed and drained
4 Cups chicken or vegetable stock or prepared broth
6 slices bacon
2 Tbl finely chopped flat leaf (Italian) parsley
1/2 tsp finely chopped fresh marjoram or 1/4 teaspoon dried marjoram
1/2 tsp fnely chopped fresh thyme or 1/4 teaspoon dried thyme.
Salt and freshly ground pepper to taste.
In a large saucepan over mdeium heat, warm the oiil. Add the onion and saute until softened, 3-5 minutes. Add the celery and carrots and saute until just slightly softened, 3 minutes.
Add the split peas, stock, 2 slices of the bacon, parsley, marjoram, and thyme. Reduce the heat to medium-low and bring to a simmer. Cover partially and cook until the peas are tender, 50-60 minutes. Discard the bacon.
Meanwhile, in a frying pan over mediuim heat, fry the remaining 4 slices of bacon until crips, about 10 minutes. Transfer to paper towels to drain. When cool, crumble and set aside.
Coarsely puree 2 Cups of the coup in a food processor and return the pureed soup to the saucepan. Season with salt and pepper to taste. Retunr the soup to medium heat, and simmer for 5 minutes longer. Taste and adjust the seasoning.
Ladle the soup into warmed bowls and garnish with the crumbled bacon. Serve immediately.
Makes 4 servings.
Cheese Chowder
This is a kind of a mixture of two different recipes that I got from the internet. This chowder is really good in cold weather with some good bread.
Cheddar Chowder
7 C water
9 cubes chicken bouillion crumbled (I use soup base instead)
6 potatoes cubed
2 clobes garlic minced
1 large white onion chopped
3 cups chopped carrots
2 (15 oz) cans of corn
2 (15 oz) cans of peas, or frozen
2 C chopped fresh green beans
1/2 C butter or margarine
1/2 C flour
3 C milk
1 pound cheddar cheese, grated or cubed
In a large pot over medium heat, combine water, bouillion, potatoes, and garlic. Bring to a boil, then stir in onion, celerey, and carrots. Reduce heat and simmer 15 minutes. Stir in corn, green beans, and peas and continue to cook on low heat.
Meanwhile, in a medium saucepan over medium heat, melt the margarine. Whisk in flour all at one time to form a roux, and let cook 10 seconds. Whisk in milk a little at a time, and cook, stirring until mixture is thick and bubbly. Stir in cheese until melted. Add to soup pot with other ingredients. Stir well and heat through.
Cheddar Chowder
7 C water
9 cubes chicken bouillion crumbled (I use soup base instead)
6 potatoes cubed
2 clobes garlic minced
1 large white onion chopped
3 cups chopped carrots
2 (15 oz) cans of corn
2 (15 oz) cans of peas, or frozen
2 C chopped fresh green beans
1/2 C butter or margarine
1/2 C flour
3 C milk
1 pound cheddar cheese, grated or cubed
In a large pot over medium heat, combine water, bouillion, potatoes, and garlic. Bring to a boil, then stir in onion, celerey, and carrots. Reduce heat and simmer 15 minutes. Stir in corn, green beans, and peas and continue to cook on low heat.
Meanwhile, in a medium saucepan over medium heat, melt the margarine. Whisk in flour all at one time to form a roux, and let cook 10 seconds. Whisk in milk a little at a time, and cook, stirring until mixture is thick and bubbly. Stir in cheese until melted. Add to soup pot with other ingredients. Stir well and heat through.
Hamburger Barley Soup
I actually got this recipe from television. Kathy Lee Gifford shared this recipe that her mother often makes for the grandchildren. I love this recipe, and I think it's pretty healthy.
Hamburger Barley Soup
2 lbs of ground beef
16 oz. tomatoes chopped
6 oz. tomato juice (I usually just use tomato sauce)
7 C water
1/2 C string beans
1 Green pepper, diced
1/2 C celery chopped
Salt & Pepper: 1 tsp each. (if you are squeamish, you can cut down on the pepper)
2 tsp garlic powder
2 tbl. soy sauce
1 Bay leaf
1/2 tsp. paprika
1/2 tsp thyme
1/2 C pearl barley
2 carrots sliced
1 large baking potato cubed
Brown ground beef. Add all ingredients in pot except carrot and potato. Bring to a boil. Simmer 45 minutes. Add carrots, simmer 10 more minutes. Add potatoes, simmer 20 more minutes. Enjoy!
Hamburger Barley Soup
2 lbs of ground beef
16 oz. tomatoes chopped
6 oz. tomato juice (I usually just use tomato sauce)
7 C water
1/2 C string beans
1 Green pepper, diced
1/2 C celery chopped
Salt & Pepper: 1 tsp each. (if you are squeamish, you can cut down on the pepper)
2 tsp garlic powder
2 tbl. soy sauce
1 Bay leaf
1/2 tsp. paprika
1/2 tsp thyme
1/2 C pearl barley
2 carrots sliced
1 large baking potato cubed
Brown ground beef. Add all ingredients in pot except carrot and potato. Bring to a boil. Simmer 45 minutes. Add carrots, simmer 10 more minutes. Add potatoes, simmer 20 more minutes. Enjoy!
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