1 - 15 oz can of corn, drained
2 - 14.5 oz cans of chicken broth
1 - 10 oz can of chunk chicken (or 1 1/2 cups leftover cooked chicken)
1 - 14 oz can black beans
1 - 10 oz can diced tomatoes with green chilies (or whatever you have)
Pour all ingredients into a large pot. Cook on medium heat until warmed through. Serve with tortilla chips and cheese.
Cook's Note: This recipe requires an oath of secrecy from the cook. Get rid of all the cans and then don't tell a soul. Your family and guests will think you've been cooking all day to create such a perfectly delicious homemade soup.
*D: This is about the easiest recipe I've ever come across. Every single one of the ingredients I keep in my food storage! It was fast, fresh and delicious. Very, very good. Mmmmm.
One thing I particularly loved about this soup was that the "canned chicken" flavor was absent. A lot of recipes seem to accentuate the fact that your chicken comes from a can. In this soup, all chicken is created equal.
We used a can of diced tomatoes with lime and cilantro. Sounds yummy, right? Well...it was, but we couldn't really taste the lime and cilantro part. So I'm not sure it really matters what flavor tomatoes you use.
We did not put cheese on top. There is only one soup I will put cheese on, and this is not it. But that might be your thing, so go for it. When serving chips with soup, you can just alternate bites between chips and soup, or you can skip the spoon and use your chip. Either way, it's yummy.
Try this out and tell me what you think.
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Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Monday, March 21, 2011
Wednesday, April 28, 2010
Julie's Clam Chowder
2 cups potatoes, peeled and diced
1 cup celery, finely chopped (about 3 stalks)
1 cup finely chopped onion
3/4 cup butter
3/4 cup flour
1 tsp salt
1 quart half and half
2 cans minced clams, undrained
Put prepared vegetables in a pan and pour in enough water to barely cover the veggies. Simmer until tender. In another pan, melt butter. Mix in flour and salt, stirring constantly. Mix in half and half; cook until thick. Ad undrained vegetables and clams, heat through. Sprinkle with pepper. Serves 8.
*D: Ok Julie, I hope I got it right! :) If not, let me know and I'll make changes.
Today is kind of a blustery day, so I thought it might be a good day to share a soup recipe. This is the recipe I always make for Tyler and he just loves it. He loves clam chowder and this is one of his favorite recipes. I am not a clam chowder fan, so when I make it for him, I pull out a bowl or two of soup before I put in the clams. Then in my portion I add sour cream, cheese and maybe some bacon and chives. Voila, I have baked potato soup.
This is a super easy recipe that is a family favorite. It's simple, cheap and tastes delicious. Pin It
1 cup celery, finely chopped (about 3 stalks)
1 cup finely chopped onion
3/4 cup butter
3/4 cup flour
1 tsp salt
1 quart half and half
2 cans minced clams, undrained
Put prepared vegetables in a pan and pour in enough water to barely cover the veggies. Simmer until tender. In another pan, melt butter. Mix in flour and salt, stirring constantly. Mix in half and half; cook until thick. Ad undrained vegetables and clams, heat through. Sprinkle with pepper. Serves 8.
*D: Ok Julie, I hope I got it right! :) If not, let me know and I'll make changes.
Today is kind of a blustery day, so I thought it might be a good day to share a soup recipe. This is the recipe I always make for Tyler and he just loves it. He loves clam chowder and this is one of his favorite recipes. I am not a clam chowder fan, so when I make it for him, I pull out a bowl or two of soup before I put in the clams. Then in my portion I add sour cream, cheese and maybe some bacon and chives. Voila, I have baked potato soup.
This is a super easy recipe that is a family favorite. It's simple, cheap and tastes delicious. Pin It
Wednesday, February 3, 2010
Onion Soup Mix
4 teaspoons beef bouillon granules
8 teaspoons dried onion flakes
1 teaspoon onion powder
1/4 teaspoon seasoned pepper
Cut a 6-inch square of heavy duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a cool, dry place. Use within 6 months.
*D: Have you ever come across a recipe that called for an onion soup mix and you had to move on because you didn't have one? Tat happens to me all the time! In fact, one of my new favortie recipes calls for an onion soup mix, and I don't keep those on hand because they're pretty pricey if you don't buy them on sale. This is an awesome recipe that works perfectly. I have used it on a few occasions already. If you don't have granule bouillon you can use 2 cubes. I don't make it before hand, I just incorporate the ingredients into my recipe. Seasoned pepper is a little pricey, so if you don't have it, just use regular pepper and add some garlic. Pin It
8 teaspoons dried onion flakes
1 teaspoon onion powder
1/4 teaspoon seasoned pepper
Cut a 6-inch square of heavy duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a cool, dry place. Use within 6 months.
*D: Have you ever come across a recipe that called for an onion soup mix and you had to move on because you didn't have one? Tat happens to me all the time! In fact, one of my new favortie recipes calls for an onion soup mix, and I don't keep those on hand because they're pretty pricey if you don't buy them on sale. This is an awesome recipe that works perfectly. I have used it on a few occasions already. If you don't have granule bouillon you can use 2 cubes. I don't make it before hand, I just incorporate the ingredients into my recipe. Seasoned pepper is a little pricey, so if you don't have it, just use regular pepper and add some garlic. Pin It
Monday, December 7, 2009
Black Bean Soup
1 T olive oil
4 large cloves garlic, minced
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1 dash black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves (if you use ground oregano, use 1/4 t)
1 bay leaf
Toppings: sour cream, tortilla chips, grated cheese
Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes.
Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are soft.
Remove from heat. Find that bay leaf and pull it out. Don't forget or it will be very bay-ish. Yes, that's a word.
Place all the soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the middle. Place a paper towel over the hole though to avoid getting black bean soup burns all over your face. That would be an embarrassing story to tell.
Puree soup until completely smooth.* I leave it in for several minutes. Return to pan and make sure it's heated through completely. Squeeze in the juice from one big lime.
*Several people in the comment section noted that they wanted a chunkier soup so they only pureed half of it. That works too!
Ladle into bowls and top with grated cheese, tortilla chips, etc. Serve with extra lime wedges.
*D: I don't do anything differently. I make this recipe exactly as it's posted. Be sure to remove the center cup of your blender lid. The reason you do this is because your soup is so hot, and once you start blending it, the hot air will expand. If you cap the lid, the hot air will have nowhere to go and will force it's way out, showering you, your counter, and everything else within a five foot radius with black beans. Trust me on this: it's not fun.
We ALWAYS eat this with tortilla chips. It's a MUST.
When you put in the beans, you have two options: drain them for a thicker soup, leave them undrained for a runnier soup. I prefer it thicker (the ONE soup I'll admit is better thicker), but if you like runny soup, then don't drain your beans.
This is definitely a family favorite! It's easy and fun and delicious. I made this for my family when I was visiting this fall: I used chicken instead of beef broth, and we had no bay leaf. It was nasty. Don't omit any ingredients and it'll be great! Pin It
4 large cloves garlic, minced
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1 dash black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves (if you use ground oregano, use 1/4 t)
1 bay leaf
Toppings: sour cream, tortilla chips, grated cheese
Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes.
Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are soft.
Remove from heat. Find that bay leaf and pull it out. Don't forget or it will be very bay-ish. Yes, that's a word.
Place all the soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the middle. Place a paper towel over the hole though to avoid getting black bean soup burns all over your face. That would be an embarrassing story to tell.
Puree soup until completely smooth.* I leave it in for several minutes. Return to pan and make sure it's heated through completely. Squeeze in the juice from one big lime.
*Several people in the comment section noted that they wanted a chunkier soup so they only pureed half of it. That works too!
Ladle into bowls and top with grated cheese, tortilla chips, etc. Serve with extra lime wedges.
*D: I don't do anything differently. I make this recipe exactly as it's posted. Be sure to remove the center cup of your blender lid. The reason you do this is because your soup is so hot, and once you start blending it, the hot air will expand. If you cap the lid, the hot air will have nowhere to go and will force it's way out, showering you, your counter, and everything else within a five foot radius with black beans. Trust me on this: it's not fun.
We ALWAYS eat this with tortilla chips. It's a MUST.
When you put in the beans, you have two options: drain them for a thicker soup, leave them undrained for a runnier soup. I prefer it thicker (the ONE soup I'll admit is better thicker), but if you like runny soup, then don't drain your beans.
This is definitely a family favorite! It's easy and fun and delicious. I made this for my family when I was visiting this fall: I used chicken instead of beef broth, and we had no bay leaf. It was nasty. Don't omit any ingredients and it'll be great! Pin It
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