Mulligatawny Soup

My husband came home from work one day telling me about this great soup he had a lunch. The name was familiar, I remembered seeing it one one of my favorite recipe blogs. So, with a few clicks of a mouse, I found it! Thank you Melanie from Mel's Kitchen Cafe! This soup was incredibly good! Of course we love a good curry. This was a bit spicy, it may have been the brand of curry that I used which seems to be spicier than what I usually buy. So, you might want to start with less, and you can always add more. I added a little sugar, a full apple and half and half instead of cream. My family loved this! We ate it with some store bought Naan bread warmed in the oven. Melanie has a recipe for homemade Naan that I can't wait to make!

Mulligatawny Soup adapted from Mel's Kitchen Cafe

*Note: this recipe makes use of already cooked rice and chicken so plan accordingly!

*Serves 6-8

1 tablespoon olive oil
½ onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled
1 cup thinly chopped celery, about 3 stalks
¼ cup all-purpose flour
2 tablespoons curry powder or 1 tablespoon hot curry powder
6 cups low-sodium chicken broth
1 Granny Smith or other tart apple, cored, peeled and chopped
2 cups cooked rice, white or brown
2 cups cooked, diced or shredded chicken, (about 2 chicken breasts)
1 teaspoon salt
1 Tbs brown sugar
¼ teaspoon dried thyme
½ teaspoon black pepper
2 cups half and half (or 1 cup cream)

In a large pot, heat the oil over medium heat until hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer. Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender. Add the half & half and warm the soup through.

Chicken Corn Chowder

Here is another delicious soup recipe that I am sure your family will enjoy. I found it on one of my favorite recipe blogs, My Kitchen Cafe. It is full of flavor and a big hit with my family. The recipe calls for fresh jalapenos with the seeds removed, I used jalapeno slices from a jar and cut out some of the seeds, I thought it turned out great and not too hot. Enjoy!

Chicken Corn Chowder - from My Kitchen Cafe

2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor - but doesn't add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve. * note, the cream cheese may not completely dissolve in the soup and you will have tiny bits of it in your soup but that is OK!

Fresh Alpine Potato Soup

I have made a lot of soups this winter and this one has become a family favorite! It is full of flavor and easy to make! don't be afraid of the dill, it adds a nice flavor but does not overpower it at all. I am also not a parsley fan but I do like the fresh Italian parsley added to this soup as well. Enjoy!!


Fresh Alpine Potato Soup - from The Sister's Cafe

1 Tb butter or olive oil
1 c chopped onion
1 clove minced garlic
5 cups water
5 cubes chicken bouillon
4 medium potatoes, peeled and sliced
4 carrots, peeled and sliced
2 stalks celery, sliced
1/2 ring Polska Kielbasa sausage, sliced
1 tsp dried dill weed
3 Tb chopped fresh Italian parsley
1/2 tsp pepper

Saute the onion and garlic in butter or olive oil in a 4 quart pot. Then add the water, bouillon, vegetables, and sausage to onion mixture. Bring to a boil and simmer for 25-30 minutes until potatoes are tender. Then add the dill weed, parsley and pepper.

Chicken Tortellini Soup

I came across this recipe on The Sister's Dish and had to try it. My family totall loved it and is one of our new family favorites! This soup has a great flavor and is filling but not too heavy. I hope you enjoy it too!

Chicken Tortellini Soup- from The Sister's Dish

Ingredients:
• 10 oz broccoli
• 1 can cream of chicken soup
• 2 cups chopped cooked chicken
• 1 cup chopped carrots
• 2 cloves garlic, minced
• 1 cup chopped onion
• 3 cans chicken broth(14 1/2 ounce), ~6 cups
• 1/2 cup water
• 1/2 t. oregano
• 1/2 t. basil
• 9 oz package cheese tortellini(fresh in the clear plastic box in the cheese section)
• grated Parmesan cheese to sprinkle on top

Directions:
In a large pot combine chicken broth, cream of chicken soup, chicken, onions, carrots, water, garlic, basil and oregano. Bring to boil. Add tortellini. Reduce heat and simmer uncovered for 30 minutes. Add broccoli and simmer and additional 5-10 minutes. or until broccoli is tender. Serve with Parmesan cheese sprinkled on top.

White Lightning Chicken Chili Re-Post

I have posted this recipe before but recently made it for our church's annual Chili Cook off. I normally add black beans and/or corn and garnish it with sour cream cilantro and cheese. But this time I used meat from a pork loin that I had done in the crock pot for 10 hours and stuck with all white beans. I also added the sour cram, cilantro and cheese to the pot ahead of time and stired it all in. Well, it was delicious and I won 2nd place at the chili cook off!

(With sour cream, cheese and cilantro stirred in.)

White Lightning Chickn Chili- Adapted from The Pampered Chef
This recipe has been a favorite of ours for years. I have had so many requests for it and have been meaning to share if for some time. I have also made it with pork or turkey with great results. The recipe calls for Great Northern Beans which I always use , but my family also likes me to add a can of black beans and corn to change it up a bit. Either way, it has a great flavor with the lime and cumin and you can kick up the spice with more Jalapenos if you like. This white chili is delicious and hits the spot. Enjoy!

(with corn and black beans added and garnish on top.)

White Lightning Chicken Chili - Adapted from The Pampered Chef

3 cups cooked chicken, cut or shredded (or pork)
6 cloves of roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15oz each) Great northern beans, drained, rinsed and divided
(optional- add a can of black beans and/or corn)
2 tsp vegetable oil
3 cans (14 1/2 oz each) chicken broth
1 1/2 tsp ground cumin
1/4 cup lime juice
1 Tbs cornstarch
1 Tbs cold water
1/4 cup cilantro, snipped
sour cream and diced avocado, Monetary jack cheese as a garnish OR stir in sour cream, cheese and cilantro ahead of time for a creamy version.

Serve with tortilla chips

1. Chop onion and Jalapeno peppers.
2. Drain 1 can beans and put in a small bowl. Gently squeeze garlic from skins into the bowl and mash the beans and garlic together. Set aside
3. drain remaining 2 cans of beans and set aside
4.Heat oil in a large pot over medium heat. Add onion an jalapeno peppers. Cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans , chicken broth, cumin and lime juice. Bring to a boil, reduce heat and simmer 25 minutes
5. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
6. Snip cilantro and stir into chili just before serving.
7 Garnish with sour cream, cubed avocado and snipped cilantro. and Monetary Jack cheese, and serve with tortilla chips.
8 ENJOY!!

Sweet & Sassy Chili

This chili recipe is from my good friend Celeste. It was a total hit with my family today so I had to share it. It is a sweet chili with a little kick. We ate it with Sweet Buttermilk Cornbread. So very yummy!

Sweet & Sassy Chili- From Celeste Smith

1 lb. hamburger

chopped onion

chopped green pepper

2 cans Kidney beans

2 cans stewed tomatoes ( I zapped mine in a blender to break the tomatoes up)

1/2 cup ketchup

1/4 cup brown sugar

1 tsp mustard

2 Tbs vinegar

2 Tbs Chili powder

Salt & Pepper to taste

Brown hamburger, onion and peppers, drain any fat that remains. In a pot combine the rest of the ingredients. Add hamburger mixture and heat through. Enjoy!

Easy White Chicken Chili

This Chicken Chili recipe won first place at the Ward Chili Cook off a couple of years ago. It was simply delicious! I came across it the other day and had to make it again. Normally I make it with shredded chicken breasts but today I decided to use a rotisserie chicken and Oh My it was heavenly! The chicken was so tender and the flavor was delicious! This was perfect after a cold rainy day!

Easy White Chicken Chili

1 Cooked Rotisserie chicken, de-boned & shredded OR 4 chicken breasts, cooked & shredded
1 48oz jar great northern beans (or 3- 15.5oz cans)
1 8oz bag shredded monetary jack cheese ( I used a Mexican blend)
1-16oz jar chunky salsa
3-4 cups chicken broth (depending on how you like it - I used 3)
2 teaspoons cumin

Combine all ingredients in a crock pot and simmer for at least an hour.

White Lightening Chicken Chili

This recipe has been a favorite of ours for years. I have had so many requests for it and have been meaning to share if for some time. I have also made it with pork or turkey with great results. The recipe calls for Great Northern Beans which I always use , but my family also likes me to add a can of black beans and corn to change it up a bit. Either way, it has a great flavor with the lime and cumin and you can kick up the spice with more Jalapenos if you like. This white chili is delicious and hits the spot. Enjoy!

White Lightning Chicken Chili - Adapted from The Pampered Chef

3 cups cooked chicken, cut or shredded
6 cloves of roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15oz each) Great northern beans, drained, rinsed and divided

(optional- add a can of black beans and/or corn)
2 tsp vegetable oil
3 cans (14 1/2 oz each) chicken broth
1 1/2 tsp ground cumin
1/4 cup lime juice
1 Tbs cornstarch
1 Tbs cold water
1/4 cup cilantro, snipped
sour cream and diced avocado, Monetary jack cheese as a garnish
Serve with tortilla chips

1. Chop onion and Jalapeno peppers.
2. Drain 1 can beans and put in a small bowl. Gently squeeze garlic from skins into the bowl and mash the beans and garlic together. Set aside
3. drain remaining 2 cans of beans and set aside
4.Heat oil in a large pot over medium heat. Add onion an jalapeno peppers. Cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans , chicken broth, cumin and lime juice. Bring to a boil, reduce heat and simmer 25 minutes
5. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
6. Snip cilantro and stir into chili just before serving.
7 Garnish with sour cream, cubed avocado and snipped cilantro. and Monetary Jack cheese, and serve with tortilla chips.
8 ENJOY!!

Taco Soup

This is a staple recipe at our house and one that is so quick and easy to throw together. We prefer this over Chili any day of the week.
I dump all the canned food in a pot with the seasoning and while that heats through, I brown my hamburger, drain it and then dump it in the soup pot, by then it is heated through and ready to eat. You can also change this up a bit how ever you like. Some like pinto beans or black beans , some like to just stick with the kidney beans. YOu can even do it vegetarian and replace more beans and corn in place of the meat.
You can also use chili beans if you want more of a chili like flavor. (You can use the tomatoes with diced chilis and onions but it will be spicy!)
This is a family favorite and also a favorite of many of my friends. Hope you enjoy it!


Taco Soup

1 lb hamburger
1 onion, chopped (optional)
Brown together and drain off grease

Add to the following in a soup pot:
1 can kidney beans (undrained)

1 can Pinto beans ( undrained)
1 can corn (undrained)
2 cans stewed tomatoes or diced tomatoes (undrained) *
2 envelopes taco seasoning

Heat through. Serve with tortilla or corn chips. Optional, top with grated cheese, sour cream, diced onion and even fresh diced tomatoes if you like.



*Note: My kids don't like chunks of tomatoes, so I zap them in the blender just long enough to break it all up, more like crushed tomatoes, and I prefer stewed tomatoes for just a little bit more flavor but diced or crushed tomatoes are good to use as well.


Also, My husband and I like to crush the chips in the bottom of the bowl and put the soup on top, the kids like to dip their chips in the soup as they eat it. Either way is yummy!

Creamy White Chicken Chili

I got third place at the annual Ward Chili Cook off! Yup, it was a lot of fun and there were many different chilis to taste! The winning chili was a white bean chili that had bacon in it (it was yummy) second place was a traditional chili, and my chicken chili took third. I have had this recipe for a while and have made it several times for my family. It is a favorite of ours. I hope you enjoy it as well!

Creamy White Chicken Chili

adapted from Homemaking A Divine Calling

2 cans Chicken broth

2 can Great northern beans

1 can chopped chilli's

2-3 chicken breasts cooked anyway you like, shredded or cut into pieces

1Tbsp Chili powder, more if you like it Hot or less if not

1/2 tsp paprika

1 tsp garlic powder

1 tsp red pepper

1 tsp poultry seasoning

2 tsp black pepper

2 tsp onion powder

2 tsp cumin

1 cup container sour cream

1 cup half and half

1 bag corn tortilla chips for garnish

In a crock pot mix first 12 ingredients, and cook on high for 2-3 hours. Before serving add sour cream and half and half to soup. Let set for 30 mins.( it will thicken slightly). To serve, crush tortilla chips in a bowl and pour soup on top. Easy and delicious!

Chicken and Wild Rice Soup

Oh, this soup is so very yummy! My good friend Amy served this at a Primary worker appreciation dinner. Everyone loved it and she had several requests that night for the recipe. I made it last week and found out that two of my friends had made it that same week too! It isn't low fat by any means, but every once in a while it is worth it to splurge on something this good!

Chicken and Wild Rice Soup
1 onion
2 carrots
3 celery sticks
1/2 c. butter
2/3 c. flour
6 c. water
1 Tbsp. McCormick chicken base or 4 bouillon cubes
2 pkgs. Rice-A-Roni long grain and wild rice
2 to 4 chicken breasts, cooked and chopped (I usually boil and shred my chicken)
2 c. half & half
1 tsp. salt
1 tsp. pepper

Directions:
Chop vegetables and place in large soup pot. Melt butter and saute vegetables until tender. Add flour and stir until vegetables are coated. Slowly add water; stir vigorously until flour dissolves. Prepare Rice-A-Roni as directed on box, then add to the soup. Add the remaining ingredients and simmer on low until well blended.

Tortellini Soup

I recently subscribed to the Taste of Home magazine and in my first issue, I found this delicious recipe for Holiday Tortellini Soup. I made it today and served it with multi grain french bread and and the family loved it! It was filling, full of flavor, and easy to make. It also states that it freezes well which is a plus! I hope you enjoy it as much as we did :)

Tortellini Soup
(from Taste of Home magazine)

2 Tbs olive oil
2 oz Pancetta or Bacon, finely diced. (I used pre-cooked crumbled bacon)
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (49 1/2os) chicken broth (I used three cups water and 3 tsp chicken bullion)
2 tsp Italian seasoning
1 package (9oz) cheese tortellini ( I used a 19oz bag of frozen tortellini)
1 can (28oz) crushed tomatoes in puree
8 oz fresh spinach, rinsed, stemmed and chopped (I used 3/4 bag of fresh baby spinach)
Salt and pepper to tastee (I only needed to use a little)
1 cup freshly shredded parmesean cheese (I used the grated stuff from the can :)

Heat the olive oil in a large soup pot over meduim heat. Add pancetta (or bacon). Cook until crisp (mine was pre-cooked so I just threw it in) Add onion and cook 3-4 minutes or until soft. Add garlic; cook 1 more minute. Add broth and Italian seasoing; bring to a boil and simmer for 5 minutes.

Meanwhile, cook tortellini according to package directions; drain. Add cooked tortelini to soup mixture. Stir in tomatoes and simmer 5 minutes. Add chopped spinach and cook just until wilted. Season with salt and pepper. Garnish with parmesean cheese and serve with your favorite bread.

Hamburger Soup

I made this soup for my family last week. It has been a favorite of ours for some time. I love all the vegetables in this soup with the rice and cabbage. It takes a little while to chop all the vegies but I think it is well worth it. It is a hearty, flavorful soup, but easy on the fat and calories. I like to serve it with homemade bread or dinner rolls. Yum!

Hamburger Soup

1 lb hamburger
¼ c rice (uncooked)
1 c chopped onion
5 c water
1 tsp beef bullion
1 c diced potato
4 tsp salt ( I use seasoning salt)
1 c carrots, chopped
¼ tsp basil
1 c chopped/shredded cabbage
¼ tsp thyme
1 c chopped celery
1 bay leaf
2 or 3 cans stewed tomatoes - depending on how much tomato you like.
(I like to zap the tomatoes in the blender to break them up into smaller bits, then my children won't complain about the tomoato chuncks but we can still get the full flavor :)

Brown together hamburger & onion. Drain off fat and put in large soup pot. Add remaining ingredients, bring to a boil, then simmer till done. Serves 10

Italian Soup

More commonly known as Zuppa Toscana at Olive Garden, this soup is delish! My sweet friend Carmen shared the recipe with me, and it is a family favorite, especially on a cold day. By making it at home you can control how spicy you like it. They serve it really spicy at Olive garden, so I make it more mild for my family. I also use baby red potatoes since they hold their shape a little better than russet potatoes, but it really is up to you what you prefer. Enjoy!

Italian Soup

1 lb. roll Bob Evans Italian Sausage -or your favorite flavor

1 yellow onion- diced

1 small bag baby red potatoes- sliced

1 bunch of kale

3-4 cans chicken broth

1/3 cup heavy cream

1 tsp garlic

Dash of hot red pepper flakes- to taste

Parmesan cheese- grated

Crumbled bacon- optional

Slice baby red potatoes and cook in soup pot with chicken broth. Wash Kale and slice leafy part off the stems (discard stems). Cut up leafy part and put in pot with chicken broth,Saute onion and crumbled sausage and cook through. add to soup and simmer for about 15 minutes till kale is softened and potatoes are done. Stir in 1/3 cup heavy cream, and red pepper flakes.

Serve with grated parmesan cheese and crumbled bacon.