1 lb chicken breast, cooked & diced
15 oz can corn, drained
15 oz can diced tomatoes, drained
5 cups chicken broth
3/4 c onion, diced
3/4 c green pepper, diced
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt
1 tsp ground pepper
Monterrey Jack cheese, shredded
Seasoned Tortilla strips
Avocado, sliced (optional)
Add everything except the cheese and tortilla chips to your crock pot. Cook on high for 4 hours or low for 8 hours.
Serve immediately, topped with a heaping helping of cheese and tortilla strips. Sliced avocado goes nicely too.
Chicken Tortilla Soup
Not much can beat a comforting hot bowl of soup on a cool evening. This one will be sure to please with it’s creamy texture chock full of chicken, rice and veggies.
4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breast
1pkg rice-a-roni long grain and wild rice
1/2 tsp salt
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup diced carrots
1 cup diced celery
Combine broth, water, carrots, celery, chicken and rice (including seasoning pkg) in a large slow cooker. Cook on low for 6 hours or high for 4 hours. Take out chicken, shred with two forks and add back to slow cooker. In a small bowl, combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter, stir in flour mixture to form roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and cook on low for 15 minutes.
What you’ll need
3 large onions, sliced (3 cups)
3 tablespoons margarine or butter, melted
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1/4 teaspoon pepper
4 cans (14 1/2 ounces each) ready-to-serve beef broth
French Bread & Mozzarella cheese
Sauté onions and margarine in a skillet, until onions are translucent. Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cook onions & flour for a few minutes. Transfer all to crock pot, cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender. Slice French bread and toast in 400 degree oven for about 10 minutes. Place toasted French bread on top of soup in bowls, top with mozzarella cheese and bake in 400 degree oven for approximately 8 minutes or until cheese is melted and starting to brown.
**Be sure to taste partially through cooking time and add more Worcestershire sauce, sugar or beef broth as needed.
2 Carrots, diced
1 Onion, diced
2 Stalks Celery, diced (I omitted)
8 Cups Potatoes, diced
3 Cans Chicken Broth
1/4 c Flour
1/2 c Butter
1/2 lb Hamburger meat
1/2 c Milk
1/4 c Sour Cream (I omitted)
1/2 lb Velveeta Cheese, cubed
Salt and Pepper to taste
Brown the meat and drain. Set Aside. Dice the potatoes and set aside.
Dice the carrots, celery and the onion.
Melt 1/4 c of the butter in a large 5 qt pot and sauté the onions and the celery until clear.
Add cooked hamburger meat, and potatoes along with the chicken broth.
Simmer until the potatoes are tender.
While this is cooking, take the remaining butter and add the flour over low heat. Stir until thick then set aside.
Once the potatoes are done add the flour mixture to thicken the soup.
Stir well, then add the cheese and milk. Stir occasionally until the cheese is melted.
Let it simmer as long as you like to let the flavors mingle.
Right before serving take the soup off of the heat and add the sour cream. Stir until incorporated and then serve. Goes great along with some crusty bread.
This meal has been a family favorite for many years. A hearty, comforting meal, it’s great for a cold winter night. Many years ago, a friend shared her recipe for dumplings and I’ve been making them that way ever since.
2 cups cooked chicken, shredded (I use leftover chicken if I can)
1 cup carrots, chopped
½ onion, diced
Salt & pepper, to taste
½ cup rice, uncooked
All purpose flour
Put all ingredients except rice, eggs & flour in large pot. If you don’t feel you have enough liquid add water until desired consistency. If you add water you may want to add chicken bouillon or base to bring the chicken flavor back to where you want it.
Simmer until all vegetables are tender, approximately 2 hours or so. Add rice and continue to cook until rice is tender.
To make dumplings:
Break eggs into a medium sized bowl and add flour by tablespoons until the ‘batter’ is firm enough that it slowly drips off your spoon. If it becomes too thick you can add a little water to bring it to the proper consistency. Add salt & pepper to taste.
Dumpling batter consistency
Add dumplings by teaspoonful to soup, placing so that they are beneath the broth. Cover and cook on medium-high heat about 5 minutes until dumplings are cooked through. Serve & eat!
Dumplings after cooking 5 minutes
Tasty and filling
2 – 8 oz cans tomato paste + 2 cans water
2 – 15 oz cans tomato sauce (or 1 – 29 oz can) + 2 cans water (or 1 can)
1 pkg Lipton Onion Soup mix
¼ c sugar
1 c ketchup
1 T Worcestershire
1 tsp Tabasco
Pinch of Oregano
Pinch of Garlic salt
Combine all ingredients and simmer on low all day. As sauce cooks down add some water throughout the day and stir frequently. Watch pot as it simmers as it will ‘pop’ and make a mess. Ok to keep covered for the first part of cooking but remove lid for last hour or so to help sauce thicken a bit. If adding meatballs or beef for meat sauce – brown meat and add about 1 hour before serving.
1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato soup (or tomato sauce)
1 (14 0z) can chicken broth (or beef broth)
2 cups cooked rice
1 tbsp. sugar
t tsp. garlic powder
salt & pepper, to taste
shredded cheddar cheese, for topping
In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.
When cooked, drain excess grease from beef mixture. Put beef back into pot. Add in diced tomatoes with juice. Add in chicken broth (or beef broth, if using). Then add in can of tomato soup or tomato sauce (whichever you are using) and a can of water. Give it all a good stir. Then add in rice. Stir again. Then add seasonings; sugar, garlic powder, salt & pepper (to taste).
Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend. Serve soup with shredded cheddar cheese on top. (I’m a ‘simmerer’ so I let this simmer on low for about 4 hours before adding the rice and then let it simmer for another 30 minutes before serving.)
***Keep in mind that the rice sucks up the ‘juice’ so you may want to add more liquid throughout the simmering processs
1 Pat of butter
Onions, potatoes, carrots, ham, salt & pepper mingling
4-6 medium potatoes
½ medium onion, diced
1 cup carrots, diced
1 cup ham, diced
2 14.5 oz cans of chicken broth
1 14.5 oz can of water
White pepper, to taste
Salt, to taste
8 oz Velvetta cheese, cubed
4 oz cream cheese
Melt butter in large pot. Add onions and sauté until translucent. Add potatoes, carrots, ham, salt & pepper and sauté (stirring occasionally) for about 5 minutes to mix all flavors throughout. Add chicken broth and water and stir well. Simmer for about 2 hours, until potatoes & carrots are very tender. When veggies are tender take a masher and mash the veggies until desired consistency. I like to leave chunks. Add cream cheese and Velveeta cheese and stir. Simmer until cheeses are fully melted (10 – 15 minutes) and incorporated into the soup.
Completed dish! Yummy!