Zupas chicken enchilada chili

Cyndie Call

I used homemade cream of chicken soup. Recipe for that is also included below. 

Ingredients

• 2 chicken breasts
• 2 cups red enchilada sauce
• 1 cup green enchilada sauce
• 1 family size (23 oz.) can cream of chicken soup
• 1 cup milk
• 1 can Rotel tomatoes with green chilies
• 2 Tbsp. chili powder
• 1 tsp. paprika
• 1 tsp. salt
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 c. shredded cheddar cheese
• 1/2 c. sour cream
• Toppings:
• crunchy tortilla strips
• shredded cheddar cheese
• sour cream

Instructions

• In a large slow cooker, add the chicken breasts and both kinds of enchilada sauce. Cook for several hours on high until the chicken is cooked and will shred into the sauce.
• Add all the remaining soup ingredients, except the sour cream and cook for 1 more hour. Whisk in the sour cream and turn off the heat.
• Serve in individual bowls and top with tortilla strips, sour cream, and cheddar cheese.

Homemade Cream of Chicken Soup 

1 1/2 c. chicken broth

1/2 teaspoon poultry seasoning

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 teaspoon salt (more or less; taste to test)

1/4 teaspoon parsley

dash of paprika

1 1/2 cups milk, divided

3/4 cup flour

In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil. In a bowl, whisk together the remaining 1 cup of milk and flour.

Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.

Makes the equivalent of 2 cans of condensed cream of chicken soup.

Pumpkin Chili

Pumpkin Chili

http://www.thekitchn.com/vegetarian-recipe-pumpkin-chili-recipes-from-the-kitchn-196046

Submitted by Cyndie Call

Serves 8 to 10

3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard

2 medium turnips, about 3/4 pound

1/2 cup unsalted butter

1/2 cup olive oil

1/2 cup finely ground cornmeal

2 red bell peppers, chopped

1 large onion, chopped

6 garlic cloves, minced

2 tablespoons tomato paste

4 cups vegetarian broth

2 10-ounce cans diced tomatoes with green chilies, such as Rotel

2 16-ounce cans chili beans, drained

2 cups frozen corn

1 tablespoon chili powder

1 teaspoon cinnamon

1 teaspoon cumin

Several dashes vegetarian Worcestershire sauce

Salt and freshly ground black pepper, to taste

Balsamic vinegar, to taste

Chopped green onions, to serve

Shredded cheddar cheese, to serve

Sour cream, to serve

Peel the pumpkin or squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting!), then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife. (See our directions here on how to roast pumpkin and squash seeds.)

Peel the turnips and cut into 1-inch pieces.

In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.

Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer — a whole afternoon, if you have the time.)

Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.

Escarole Soup

46 ounces of chicken broth (from can or homemade)
1 head of escarole or 3/4 of a box of chopped spinach
1/2 cup pastina (tiny, star shaped pasta)
1/2 of a chicken breast, shredded
1 lb of mini meatballs

make the meatballs first (see above link). heat up chicken broth. if you are using spinach, you can add it now with the pastina and the meatballs. if you are useing escarole, wash it VERY WELL (it is bitter) and boil it in a separate pot in about 1 cup of water. keep the lid on and steam for about 5-8 minutes. drain well and cool. rinse again then add to soup. let the soup cook down a bit, but not for more than an hour.

By BethAnne Service

Butternet Squash Soup

Butternut Squash Soup

Cyndie Call

Prep Time: 25 Min
Cook Time: 35 Min


Ingredients
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese
Directions
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

* My butternut squash was small so I added a whole bag of carrots (peeled and sliced).
Also I think 2 pkg of cream cheese is too much! I only put in 1/2 pkg and think it is plenty. Start out with that and see if you want more.

Chipotle Chocolate Chili

Chipotle Chocolate Chili
Meagan Darbous


1 lb. lean ground turkey or beef
1 large onion, chopped
1 red bell pepper, minced (I have also used green before)
2-3 cloves garlic, minced
2 cans diced tomatoes
2 cans kidney beans, drained and rinsed
1 can beef broth
3 Tbsp. brown sugar
2 Tbsp. chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
Chipotle sauce (from the can of chipotle chilies) sometimes this is hard to find, so in that case use chipotle chili powder, to taste
1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (use to taste as needed; be careful because too much will make your chili bitter)
Light sour cream
Chopped green onions
3-4 Tbsp. red wine vinegar
Shredded cheddar cheese

Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground meat until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from a can of chipotle chilies (or about a tsp. or two of chipotle chili powder if you are going that route). Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (usually about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add some more red wine vinegar to cut the sweetness of the chili (although I like it sweet and sometimes even add more brown sugar). You can play around here a little with the flavors.
When thickened and seasoned as desired, serve with chopped green onions, sour cream, and shredded cheddar cheese.

Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup
Heather Ashby

1. Boil 3 chicken breasts in unsalted water. Cool and dice chicken. Reserve broth and add enough water to make 1 ½ quarts of liquid.
2. Add 2/3 cup diced celery and 1 finely chopped carrot. Bring to a boil.
3. Add ½ cup instant rice and 2 TB dehydrated onion. Simmer for 10 minutes.
4. Add 1 can (12 oz) evaporated milk and ¼ cup butter. Simmer for 5 minutes.
5. Mix and add the following slowly to the soup (stirring constantly) until thickened:
1 ½ TB cornstarch
¼ cup chicken soup base
Pepper to taste
6. Add diced chicken and simmer 3-5 minutes.
Note – I always double this recipe.

Cream Cheese Potato Soup

Cream cheese potato soup:
Emily Vasica

6c water
3 ck bouillon cube (6 sm)
2 pkg cream cheese 8oZ cubed
4c thinly sliced potatoes (skins on)
1pkg Jimmy dean sausage - browned
1/2 c onion chopped fine
1tsp garlic powder
1tsp dill weed

In large pot combine water, ck bouillon & cream cheese
Bring to a boil & cook until cheese melts.
Add potatoes, onion, sausage & seasonings to soup

Simmer 45 minutes

Crock Pot Minestrone Soup

Crock Pot Minestrone Soup
Andrea Binns

1 lb. sausage, cooked and drained (I use Jimmy Dean Sage sausage)
2-3 cups diced carrots
2-3 cups diced celery
1 medium onion, diced
28 oz. diced tomatoes
28 oz. water
15 oz. tomato sauce
2-3 beef bouillon cubes
1 tbsp. dried parsley
1 tsp. dried oregano
1 tsp. dried basil
Combine ingredients in crock pot and cook on low for 6-7 hours
Just before it’s done, add 1 can of green beans, and 2-3 cups of cooked egg noodles. Mix well and serve!

Chicken Tortilla Soup

Chicken Tortilla Soup
Kristin Taylor

4 chicken breasts (thawed)
3 cans black beans
2 cans diced tomatoes (I have tried just about every flavor and they are all good, so whatever you have)
1 cup salsa
1 4oz can chopped green chilies (I left these out tonight, some say they make it too spicey)
1 15oz can tomato sauce

Put everything in a crock pot and cook on low for 8 hours. Before serving; remove chicken, shred it then put it back in. It is really good with sour cream, cheese and tortilla chips.

Beef and Sweet Potato Stew

Beef and Sweet Potato Stew
Cyndie Call

Prep Time:30 min
Start to Finish:4 hr
makes:4 servings


1 3/4 pounds boneless beef chuck roast, trimmed of fat to make 1 1/4 pounds lean beef stew meat
2 medium sweet potatoes, peeled, halved lengthwise, and sliced 1/2 inch thick (3 cups)
1 medium onion, cut into wedges (1/2 cup)
1 3/4 cups Progresso® beef broth
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
4 cloves garlic, minced
1 can (14.5 oz) Muir Glen® no-salt-added diced tomatoes, undrained
1/2 cup dried apricots or pitted dried plums (prunes), quartered
2 tablespoons chopped unsalted peanuts
Sliced green onion (optional)


1. Cut meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine meat, sweet potatoes, and onion. Stir broth, cumin, cinnamon, cayenne pepper, salt, and garlic into mixture in cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
3. Stir in undrained tomatoes and dried apricots. Sprinkle individual servings with peanuts and, if desired, green onion.

I just buy stew meat. It's easier.

Chicken Cheese Tortilla Soup

Chicken Cheese Tortilla Soup - Laurie Freeman

1 Small onion chopped

1 garlic clove crushed

2 T. olive oil

Sautee onion and garlic in olive oil

Add next 10 ingredients:

1 - 14 oz. can beef broth

1 - 14 oz. can chicken broth

1 can cream of chicken soup

1- 4 oz. can of green chiles ( I blend these in a small processor so the kids don't know they're there)

2 cups chicken breast cubed or shredded

1 1/2 Cups water

1 T. worsteshire sauce

1 t. cumin

1 t. chile powder

1/2 t. pepper

Bring all to a boil, then turn heat to low and simmer for 1 hour.

Add:

2 cups shredded cheddar cheese

6-8 tortillas cut into small strips

Serve:

I leave additional shredded cheese out to add to each bowl as you serve.

I also like to leave the tortillas out of the whole mixture and place them in the bottom of each bowl, then cover with soup. That way, if you have leftovers it's not full of soggy tortillas. You can serve it the next day and add the tortillas again to each serving.