December 20, 2010
This soup is super easy and SO delicious! If you like beans you’ll love this soup! It’s one of my favorites. Enjoy.
Santa Fe Soup
1 14 oz can black beans, rinsed
1 14 oz can navy beans, rinsed
1 14 oz can mild chili beans with liquid (kidney beans could be substituted here-be sure to rinse)
1 14 oz can whole kernel corn, drained
1 28 oz can tomato sauce
1 small can diced tomatoes with chilies (like Rotel)
1 medium onion, diced
1-1 1/2 lbs ground beef
1 packet original taco seasoning
1 packet Ranch seasoning mix
Begin by sauteing diced onions in a little oil until just translucent. Add ground beef and cook until brown. Drain off excess fat. Into a crock pot or stock pot add all ingredients and stir together. Add 1 cup of water or beef broth to thin soup if needed. Cook on low in the crock pot 6-8 hours or simmer 1 1/2-2 hours on the stove.
Serve with shredded cheese, tortilla chips and sour cream.
*For a ligher version, try using shredded chicken or ground turkey.
October 27, 2009
Back when I was on maternity leave and had tons of time to sit around and watch tv, I saw Giada make this recipe on her show. I’ve been thinking about it ever since and just waiting on the weather to cool off a little so that I could justify making it. We had some friends over last night to go to the annual Howl-a-ween event in our town where dogs dress up and go to the stores trick-or-treating, and I thought this would be a perfect meal to enjoy on a Fall evening. I think it turned out really well. It’s a bit lighter than a normal chili and has tons of great flavor. I made this in the crock pot so it would be ready for dinner last night and it worked really well. Give it a try sometime when you’re bored with your old chili recipe.
White Bean and Chicken Chili
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
Source: Food Network
December 3, 2008
If you can’t tell, I’m in the Christmas spirit. I always get this way after we start decorating the house for Christmas which is what we did yesterday. It’s a tradition every year that we go out to a local tree farm, pick out our tree, and come home and decorate it. We went with some friends yesterday and had them over for lunch afterwards. When deciding what I wanted to make for lunch, I knew I wanted it to be something warm that I could do in the crock pot so we could eat as soon as we got back. I’ve already made a few pots of chili this year and beef stew so I started looking around for other soup ideas and came across this recipe. It sounded simple enough so I thought I’d give it a shot. I think it turned out pretty good. I sure didn’t get any complaints from anyone!
Chicken Tortilla Soup-with my alterations
(I doubled the following amounts-original recipe serves 4)
- 2 skinless, boneless chicken breasts
- 1/2 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 2 (14.5 ounce) cans chicken broth
- 1 cup frozen corn kernels
- 1 cup chopped onion
- 1/2 teaspoon chili powder
- 1 tablespoon lemon juice (I used lime juice)
- 1 cup chunky salsa
- 8 ounces corn tortilla chips
- 1/2 cup shredded Monterey Jack cheese (optional)
- In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. (I pre-cooked and shredded the chicken and then cooked this in the crockpot on low for 6 hours)
- Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
And here’s a picture of our tree. Isn’t it beautiful?!
October 20, 2008
I’m finally back to blogging and just in time for this month’s Tasty Tools blog event. After over a week of the soft food diet due to my wisdom teeth surgery, I’ve been craving some comfort food. I saw this recipe in the October issue of Cooking Light and thought what a perfect way to kill two birds with one stone. I get my comfort food and I have an excuse to use my dutch oven for the blog event.
I automatically associate my dutch oven with comfort foods; soups, stews, chili, roasted chicken, fried chicken, and let’s not forget chicken and dumplings. This recipe for chicken and dumplings is not like the traditional one I grew up eating from my Granny’s kitchen. The kind I’m used to has soft, flat, noodle-like dumplings and shredded chicken in broth. Full fat, full salt, and no veggies in sight. This version is a little healthier though and just as tasty. I would definitely recommend doubling the recipe though so you’ll have some leftovers.
Herbed Chicken and Dumplings
2 servings (serving size: 2 cups)
- Cooking spray
- 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
- 3/4 cup (1/4-inch) diagonally cut celery
- 1/2 cup (1/4-inch) diagonally cut carrot
- 1/2 cup chopped onion
- 1/8 teaspoon dried thyme
- 3 parsley sprigs
- 1 bay leaf
- 3 cups fat-free, less-sodium chicken broth
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup 1% low-fat milk
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.
- 285 (16% from fat)
- 5.2g (sat 1.5g,mono 1.9g,poly 1.2g)
August 19, 2008
I know I know! It’s only August and already I’m making soup. I do this every year. I start getting the itch for cooler weather around August/September and I always start making Fall-ish foods way too early. I do it every year so get used to it! I guess it’s my way of willing the Fall to come sooner. If only it really worked. Fall doesn’t show its face around here until well into October or November. hmph
I saw this recipe on Chelle’s blog a while back and pasta fagioli being one of my favorite soups, I put it on my list to try. Now I knew I’d be the only one eating this (remember my husband? the bean hater?) so I figured I’d make the whole recipe and freeze half for later. And it certainly didn’t disappoint. I just had a big bowl for lunch and it was great! In fact, I think I ate too much. I’m absolutely about to pop. I guess that’s a good sign though. If you like pasta fagioli, give this a shot. You won’t be sorry!
(Adapted from Tricia’s Kitchen)
2 tablespoons butter, divided
1 package sweet Italian sausage, casings removed
½ large (or 1 medium) onion, finely chopped
4 cloves garlic, minced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
28 oz. can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white cannelini beans, drained and rinsed
64 oz. beef broth
28 oz. can tomato sauce
2 teaspoons dried parsley (I used 1 Tbsp fresh parsley)
1/2 teaspoon dried basil (I used 1 tsp fresh basil)
1 teaspoon salt
4 oz. small dry pasta (I used elbow macaroni because that’s what I had)
1. Melt 1 tablespoon of the butter in a large stockpot over medium high heat, and brown the sausage, crumbling it as it cooks. Once brown, remove sausage from pot with a slotted spoon and discard any grease that remains in the pot.
2. Melt remaining 1 tablespoon of butter in the same pot, and add the onion, garlic, carrot, and celery, and saute over medium heat until vegetables are soft, about 8 minutes. Add sausage back to the pot, add the can of diced tomatoes (do not drain), stir briefly, and simmer for 10 minutes.
3. Stir in the beans, and add the beef broth and tomato sauce. Add in all of the seasonings, stir well, turn the heat to high and bring the soup to a boil. Once it boils, turn down to low heat, cover, and simmer for at least 30 minutes.
4. Add the dry pasta and continue to simmer on low for another 30 minutes. Serve with your favorite bread or crackers.
January 21, 2008
This has got to be one of my favorite soups. Not only is it easy, it’s so delicious. I first had this at an Auburn/Alabama neighborhood football party my sister-in-law had a few years ago. I couldn’t believe how easy it was. It’s been one of my favorites ever since. I haven’t made it in a long time and remembered the other day how much I love it. So I made a big ol’ pot today just for me. My husband turns his nose up to any recipe that includes beans, let alone THREE kinds of beans, so I’ve got a lot of soup to eat! Of course this will be lunch a few days this week and I’ll probably freeze some for later. It’s a great hearty soup for these cold winter days. And if you want to make it even better, load it up with some cheddar cheese, sour cream and tortilla chips or serve it with some cheddar and jalapeno cornbread.
Santa Fe Soup
(with my alterations)
2 28 oz cans crushed tomatoes
1 can chili beans with sauce
1 can black beans, rinsed well
1 can navy beans, rinsed well
1 can or 15 oz frozen corn kernels
1/2 lb lean ground beef or turkey
1/2 a large onion, chopped
1/4 cup chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1 tsp salt
1 tsp pepper
a pinch of sugar
*additional salt if needed
Begin by sauteing the onion in a pan with a little olive oil. After 2-3 minutes, add the ground meat and cook until done. Drain if needed. In a small bowl combine chili powder, cumin, garlic powder, red pepper flakes, salt and pepper. Then, combine all ingredients in a large pot. Simmer on med/low for 35-45 minutes. Add additional salt to taste.
Serve with shredded cheddar cheese, sour cream, and tortilla chips. Also great with cornbread.
*1 packet of taco seasoning mix can be subbed for the spices if desired.
November 16, 2007
I’ve been a little under the weather for the past couple days. And by a little I mean a lot. For the past few days I’ve been completely and utterly miserable. I haven’t felt like cooking or doing much of anything. Today I finally started to feel a tad bit better. Well wouldn’t you know my husband is starting to feel sick now. Since I was on my own for dinner tonight, I decided I felt up to making us some chicken noodle soup. I made it pretty much the same way I made my chicken and rice soup but added a few more veggies and of course noodles instead of rice. Hopefully a couple bowls of this will have us both feeling better in no time.
Chicken Noodle Soup
2 chicken breasts
5-6 cups water
1 cup chicken stock
1/2 tsp thyme
2 chicken bouillon cubes
1/4 large onion, chopped
1/4-1/2 cup celery, chopped
1 cup frozen peas and carrots
1 1/2-2 cups egg noodles
salt and pepper to taste
Begin by boiling the chicken breasts in a large pot with water and chicken stock. Once the chicken is done, remove from the pot and set aside. Place vegetables, thyme, and chicken bouillon in the pot and simmer for 8-10 min until vegetables start to get tender. Shred the chicken with two forks and return it to the pot. Add the noodles and let simmer about 8 min until the noodles are done. Add more water as needed. Add salt and pepper to taste.
November 13, 2007
I love soup. Vegetable, meaty, creamy, cheesy, with beans, with rice, you name it. I don’t think I’ve ever met a soup I didn’t like. One soup that is near and dear to my heart though is broccoli cheese. It’s something about this thick, creamy soup that lures me to order it almost every time I visit one of my favorite local restaurants. As much as I love this soup, I had never made it at home. I think that I thought maybe it was too difficult. Well the other day as I sat at a local restaurant enjoying a warm bowl of this soup, I decided I wanted to make it at home. I found this recipe on Amber’s blog and decided to go with it. This recipe has potatoes, which I decided to leave in to make it a little more hearty for dinner tonight. It turned out very good and even my husband, who isn’t a big fan of broccoli, liked it.
Baked Potato-and-Broccoli Soup
(Source: MyRecipes.com via Southern Living Magazine; Jan 2006)
1/4 cup all-purpose flour
2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced-fat milk
1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
7 teaspoons fully cooked bacon pieces
7 teaspoons chopped green onions
Whisk together flour and 1/3 cup chicken broth until smooth.
Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.
(I didn’t add bacon because I didn’t have any)
Note – We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.
Yield – Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)
October 30, 2007
You know how sometimes you just get a craving for something and you just have to have it? Well that’s what happened to me last week. I don’t know what triggered it. Maybe it was the chilly weather we’re having or this little cold I’ve been fighting off for a couple weeks now. Whatever it was, I was really craving chicken and rice soup. It’s funny because I don’t usually like chicken soup either. I started looking at recipes online and then just pretty much made up my own based on the things I wanted in my soup. It turned out to be a very good and filling soup. We had this tonight for dinner with the rolls in my previous post.
Chicken and Rice Soup
2 chicken breasts, trimmed
5 cups water
1 cup chicken stock (you could use broth instead)
1 tsp thyme
2 chicken bouillon cubes
1/4 large onion, finely chopped
1/4-1/2 cup celery, finely chopped (I’m not a huge fan of celery so you could add more)
1 cup carrots, finely chopped
3/4 cup long grain white rice, uncooked
salt and pepper to taste
Begin by boiling the chicken breasts in a large pot with water and chicken stock. Once the chicken is done, remove from the pot and set aside. Place vegetables, thyme, and chicken bouillon in the pot and simmer for 15-20 until vegetables are tender. Shred the chicken with two forks and return it to the pot. Add the rice and let simmer about 20 min until the rice is done. Add more water as needed. Add salt and pepper to taste.
October 1, 2007
To me, chili definitely means fall is here. Nothing is better on a cold day than a hot bowl of chili with some corn bread or crackers. When I was a kid I couldn’t wait until my mom made the first pot of chili of the season. It’s also one of the first things I learned to cook, too. Up until now, I’ve never had an actual recipe for chili. I’ve made it differently probably every time I’ve made it. Today, however, I made an effort to remember what I was putting in.
Now my husband and I differ on our idea of the perfect chili. I prefer my chili with beans and he prefers no beans. Normally I make it without beans because I’m not the picky one, or if I’m feeling rebellious I’ll add beans and he picks them out. But tonight I made 2 pots; one with beans and one without. It turned out so great!
Here’s my recipe:
Crock Pot Chili
1 28 oz can crushed tomatoes
1 28 oz can tomato sauce
1 15 oz can chili beans in mild sauce
1 lb lean ground beef
1/2 a large bell pepper finely chopped (about 1/2 cup)
1/2 a large onion finely chopped (about 1 cup)
3 cloves minced garlic
1/4 cup (maybe a little less) chili powder
1-1 1/2 tsp cumin
salt and pepper to taste
Begin by browning the ground beef in a skillet. Add onions, garlic, and bell pepper to the pan as well. Once the ground beef is done, drain the mixture. Add ground beef, peppers, onion, and garlic to the crock pot. Add tomato sauce and crushed tomatoes, beans and seasonings. Cook on low 5-6 hours. Adjust seasonings to taste as it cooks.