Tag Archives: Soup Recipes

Aug 3 2009

Mouthwatering Monday – Easy White Chicken Chili

Today I am sharing my husband’s easy White Chicken Chili recipe – one of my favorites! As if white chicken chili didn’t have enough kick, my husband’s recipe takes it up a notch by incorporating green chili’s- an ingredient we discovered while living in New Mexico in the mid 1990′s.

INGREDIENTS
3 Chicken Breasts, Cubed
1 Packet  McCormick White Chicken Chili Seasoning
4 oz Diced Green Chilies
3 Cups Chicken Broth
15 oz Can of White Beans
15 oz Can of Black Beans
Medium Onion, Diced
1 Tablespoon Vegetable Oil
Salt & Pepper
Shredded Cheese

PREPARATION
In a large sauce pan, combine vegetable oil and diced onions. Cook until onions begin to soften. Add in diced chicken, chicken broth, McCormick seasoning, navy beans, black beans and green chilies.  Let simmer for 15 minutes.  Salt & pepper to taste. Serve with shredded cheese as a garnish.

This recipe is part of Mouthwatering Monday. For more tasty recipes, click on the badge below!

Mouthwatering Monday

Jan 12 2009

Mouthwatering Monday – Potato Soup

It’s Monday and that means it’s time for MOUTHWATERING MONDAY!

If there is one thing I can’t get enough of in the winter it’s soup.  Here’s a recipe for a baked potato soup I made this past Friday. I like this recipe because it uses chicken stock instead of milk- something I hadn’t really seen a lot of in my search for a good recipe.

Having just made it, I think Its the kind of soup that tastes better after simmering for a long time. I’d recommend making it the night before you want to serve it.

Baked Potato Soup

INGREDIENTS
3  (14oz) Cans of Chicken Stock
10 Medium Potatoes; Cubed
2 Cloves of Garlic; Minced
2 tsps Olive Oil
1/2 Cup Chopped Celery
1 Medium Diced Onion
1 Cup Diced Ham
Salt & Pepper to Taste
Shredded Cheese
Chives

DIRECTIONS
Place the potatoes in a large pot with water. Bring to a boil, then simmer over medium heat until potatoes are tender, about 10 to 15 minutes.

(While the potatoes are cooking)
In a medium pan, saute the garlic, celery and onion with the olive oil.  When you start to notice the celery and onion softening, remove from heat and place in large a large crock pot. Add 1/2 of the chicken stock and the diced ham to the celery, garlic and onion mixture.

When the potatoes are finished cooking, drain and return to the pot you boiled them in.  Using a hand mixer, slowly add in the remaining chicken stock, pureeing the potatoes until smooth.  Add the pureed potato mixture to the crock pot, stir and cook until heated through.

Serve topped with chives, cheese and finely diced cubes of ham.

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Dec 16 2008

The Perfect Recipe for a Cold Day

Over the weekend we celebrated the holidays with my husband’s side of the family (a post on this to come).  They recently started a new tradition in which members of the family where assigned items to bring. This year they were doing homemade soups and sandwiches so he decided to make his amazing corn chowder, my favorite soup on the planet.  With the snow falling outside as I type, I thought this would be the perfect opportunity to share his recipe.

INGREDIENTS:
2 tablespoons butter
4 scallions, white bulbs and green tops chopped and reserved separately
1 red bell pepper, chopped
2 sticks of celery, chopped
1 pound potatoes (about 3) peeled and cut into 1/2-inch pieces
4 cups fresh corn kernels (cut from about 8 ears)
1 bay leaf
1 quart canned low-sodium chicken broth or homemade stock
2 teaspoons salt
2 cups milk
1/4 teaspoon fresh-ground black pepper
Sour cream, for serving (optional)

DIRECTIONS: In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.

In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.

VARIATIONS: When corn is out of season you can substitute frozen corn for fresh. Just puree two cups of it with the milk as directed above, and add the remaining two cups to the soup along with the puree. Since the corn is already cooked, it might toughen if it goes in earlier.