Chicken Enchilada Soup

I came up with this one trying to use up some bell peppers and wanting something slightly different than our usual Chicken Lime Soup.   It's best not to wrap it in a tortilla - chips or fried tortilla strips work nicely.

And there's no cream of mushroom soup like my favorite chicken enchilada recipe, although I guess you could add that if you wanted it creamier.

 

 

Ingredients:

 

1 Tbsp olive oil

1-2 bell peppers, diced (I did a red and a yellow)

2 cloves fresh garlic, minced

2 chicken breasts, cubed (or leftover)

1 tsp cumin

6 cups chicken broth/stock/bouillon & water

1 cup uncooked white rice

1 cup frozen corn (or one drained can or leftover from last night's dinner)

1 10 oz can green enchilada sauce

1 small can green chilies

2 Tbsp lime juice

 

 

Directions:

Heat oil in a large pot on medium high heat.  Add chicken and begin to brown.  Add the bell peppers and garlic and brown with the chicken.  Add the cumin, liquid and rice.  Cover and let simmer about 15 mins for rice to cook.  (If you have leftover cooked rice or use a bean substitution, there is no need to simmer here.)  Add the corn, enchilada sauce, chilies and lime juice and simmer 5-10 mins.  Serve with possible toppings: cilantro, cheese, sour cream chips or tortilla strips.

 

*You can substitute the rice for a drained can of beans if you prefer.  Or use both, why not?!

Mexican Rice

I haven't tried this one yet, but it comes from my friend Christina Martinez, who is an amazing cook.

Haven't tried anything of hers I didn't like and a new rice recipe to go with my frequent south of the border cooking is highly appreciated.

(Her original post of this recipe is here and it includes pictures.)

 

 

Ingredients

- 1/2 cup of rice
- 1 1/2 tbps of canola or vegetable oil
- 1/2 tsp of ground cumin*
- 1/2 tsp of onion powder*
- 1/2 tsp of garlic powder*
- 1/2 cup of tomato sauce**
- 1/2 cup of chicken broth or water (I used water this time).**
- salt
- lemon (optional)

* The amounts for the spices are estimations.  I don't count how many times I shake the container.  Sorry!

**I like to mix the liquids in a small bowl before I start to save time.

 

Added liquids and mixed!

Turn your stove on to about medium hi.  Add your oil.  Let your oil heat up.  Measure out 1/2 cup of rice.  Once your oil is feeling pretty warm, add your rice.  You should hear a slight sizzle.  Stir the rice around, you want to achieve a light brown color and you'll be able to smell a nutty flavor.  Sprinkle in your spices and stir.  It smells wonderful!  Turn the heat down to medium low.  Add your tomato sauce, water (or chicken broth) and salt.  Stir it up!
 

 

I used to have nice glass lids before I broke them all....this works just fine.

Put a lid on the pot and set the timer for 13 minutes.  If you double this recipe, make it 18 - 20 minutes.  DO NOT DISTURB THE RICE!!  NO STIRRING, NO PEEKING, NOTHING!!  People always make this mistake.  If you can't control yourself you will get hard inedible rice and a frowny face.  Leave it alone and wait for the beep unless your nose smells something burning....

Meatball Tortellini Soup

I created this from a combination of a pizza soup, a tortellini soup and some leftover meatballs.  We liked it so much that I wrote it down and have continued making it ever since. It is a great meal to have all the ingredients saved on the shelf and the freezer and pulled out for a hurried dinner.

Ingredients:

30 frozen meatballs/ the little size (It looks like a lot, but for our family, is only about 3-4 small meatballs per person)

1 20 oz can/jar of favorite spaghetti sauce

1  14.5 oz can diced tomatoes, undrained

1 can tomato soup

4-5 cups water (depends on the thickness you like)

1/2  onion, chopped fine (or 1 Tbsp minced dry)

1 tsp basil

1 tsp oregano

2-3 cloves minced garlic (or 1/2 tsp dry)

2-3 cups frozen tortellini (or the shelf stable kind)

Directions:

Put everything except the tortellini in a large pot.  Bring it to a boil.  Cook according to package directions on your meatballs (usually 15 minutes.) Add the tortellini and cook until done..  Serve with grated parmesan.

*On a day when you have more time or want to add more nutrition, chopped carrots, zucchini, bell peppers and mushrooms all go well in this soup.  You can also substitute 1 lb of bulk Italian sausage for the meatballs.  Brown and drain it as the first step if you choose this option.

Beef Stew

I've been making this since college.  It still works and we still like it.  I think the original was from a book called "Where's Mom Now That I Need Her?"  I've changed it a little, but not much.

Ingredients:

1/2 c flour

1 tsp salt

1/2 tsp pepper

1 lb stew meat, cubed small

2 T oil

1/4 cup Italian dressing

6 cups water

1 chopped onion

1 bay leaf

6 potatoes, washed and cubed (skin if you like, I leave them on)

2 cups carrots, sliced

Directions:

In a paper sack, combine flour, salt and  pepper.  Add stew meat and shake to coat each piece.  Heat oil in a large pot.   Remove meat from sack, reserving remaining flour, and add to heated oil.  Brown meat.  When beef is almost done, add the Italian dressing (secret ingredient here!).  Add water, onion and bay leaf.  Cover and cook over low heat until meat is tender.  (This can be 2 hours if you have the time or 30 minutes on higher heat if you didn't plan ahead - like me.)  Add potatoes and carrots and bring back to a boil.  Cook until tender, about 20-30 minutes.  Thicken with reserved flour stirred into a tiny bit of cold water.  Add extra salt and pepper if desired.



Debbie's Easy Chicken Soup

This is from my friend Debbie in Edmond, OK.  She served this to our family once and it's been a staple ever since.  Way fast and way easy!!

Ingredients:

2-3 chicken breasts, diced (or leftover or canned in a real hurry)

10 cups water + 7 chicken bouillon cubes or 80 oz stock

2 cups chopped carrot

5-6 cups egg noodles

salt and pepper to taste

1/2 tsp thyme

1/2 Tbsp rosemary needles

1/2 Tbsp parsley

Directions:

Bring water& bouillon or stock, and carrots to a boil.  Add chicken.  Boil 5-7 minutes.  Add noodles and spices and boil 7 more minutes.  Serve.  Super fast and easy!!

Pasta Fagioli (Stove or Crockpot)

Sadly, I do not remember where I got this recipe so I cannot give credit to the creator.  I have changed it  slightly, so maybe that doesn't matter?  Thanks, whoever you are!

Ingredients:

1 lb ground beef

1 chopped onion

3 carrots

3 stalks celery (or celery seed if your husband hates the texture of celery)

2 28 oz cans diced tomatoes with liquid

1 can kidney beans, drained

1 can cannellini or Great Northern beans, drained

30 oz beef stock (or the bouillon + water thing)

2 tsp  oregano

1  tsp pepper

1 Tbsp parsley

1 20 oz jar/can of favorite spaghetti sauce

4-6 oz small pasta of choice

Directions:

Brown beef and onion and drain.

If making in the crockpot, put beef in and add everything else except pasta.  Cook low 7-8 hours or high 4-5.  Add pasta the last 30 minutes. * Note that spices can lose their strength in the crockpot and may need more than the above recipe lists for oregano, pepper and parsley.

If making on the stove, add other ingredients, except pasta, and bring to a boil.  Reduce to simmer and add pasta.  When pasta is done, you are ready to serve.

Green Chili Cilantro Soup

I first tasted this soup when my friend, Synthia, brought it to a ward Linger Longer.  A couple of family members tasted it and told me I should too.  It was delicious!!  I asked for the recipe, adapted it slightly and now we eat it regularly and love it!

Ingredients:

2 T olive oil

1 chopped onion

4 cloves fresh or roasted garlic, minced

2-3 raw boneless, skinless chicken breasts diced (if you have leftover cooked chicken, dice or shred)

8 cups water + 8 chicken bouillon cubes or 64 oz chicken stock (water + bouillon is cheaper and always on my shelf.  Stock is often healthier and has a different flavor. Use what you like/have.)

1 10 oz can Rotel (or diced tomatoes if Rotel is not on hand)

1 small can diced green chilies

2 cups cooked rice (or 1 cup raw and an 2 cups extra liquid.  See how versatile this is!)

1/4 c lime juice

1 1/2 tsp cumin

salt and pepper to taste (really don't need salt if you used bouillon)

1/2 bunch fresh cilantro, chopped

diced avocado drizzled with lime

shredded cheese

tortilla chips

Directions:

Heat oil in large pot.  Saute onion and garlic.  If your chicken is raw, toss it in now and cook it with the onions and garlic.  When chicken is  browned (doesn't have to be all done since soup will keep simmering) add broth/water, Rotel, green chilies, rice, seasonings and lime juice.  (If your chicken was pre-cooked, add it in now.)  Simmer 15+ minutes or until chicken and rice are both cooked.  Right before serving, add cilantro - it's my kids favorite part!

Serve with avocado, cheese and chips