Tortellini Tomato Soup

Recipe From: Favorite Family Recipe Blog

Yummy and oh, so easy! Served 6 perfectly...to the last drop.

Ingredients:
1 pkg frozen cheese tortellini
2 cans Campbell's tomato soup
2 cups chicken broth
2 cups milk
2 cups half-and-half
1/2 cup oil packed sun-dried tomatoes (chopped)
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
salt and pepper to taste
1 cup mozzarella cheese (shredded)

In a large soup pot combine soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Add tortellini and cook per package directions (2-3 minutes). Stir in cheese. When cheese is melted serve immediately.

Chicken & Sausage Gumbo

Recipe From: Delicious Dishes Blog

Start by making a roux:
2 tbsp butter
2 tbsp flour

On medium high heat, melt them together, whisking the whole time. You want to whisk it until it becomes a light brown color. After it turns a light brown color I add the following:

1 tsp. Dijon mustard
3 Roma tomatoes (blended in the blender with a little water to make them smooth)
2 tsp chili garlic sauce
1 tbsp molasses
1 tsp salt
1 can chicken broth
1 small onion (chopped)
1 green pepper (chopped)
1/4 tsp pepper
2 bay leaves
1 chicken breast (cooked and shredded)
1 turkey sausage (sliced)

Cover and let it simmer for at least 30 minutes to let flavors blend. Serve over cooked rice.

Crock Pot Beef Stew

Recipe From: The Sister's Cafe
I loved this!

Ingredients:
1 can minestrone soup
1 can tomato soup
1 can water
1 - 1 1/2 lb stew meat
bag of carrots
1 large onion (chopped)
3-4 potatoes (peeled and cut into large chunks)

Combine all ingredients in a crockpot. Cook on low 8-10 hours or high 4-5 hours. Salt and pepper to taste.

Corn Chowder

Recipe From: The Sister's Cafe Blog

Ingredients:

2 Tablespoons extra virgin olive oil
2 stalks of celery (finely chopped)
1 medium bell pepper (finely chopped)
1 medium onion (finely chopped)
1 jalapeno (finely chopped, seeds and membrane removed)
1/4 Cup ham or Canadian bacon (thinly sliced)
3 cloves garlic (minced)
2 14 oz cans chicken broth
3 Tablespoons flour
3 ears of fresh corn kernels (or frozen corn)
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 softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese. Simmer until ready to serve.

Potato Soup

Recipe From: Marci Freeman

Ingredients:
2 carrots (diced)
2 celery stalks (diced)
1/2 cup onion (diced)
3 tbsp butter
1 tsp garlic (minced)
3-4 potatoes (diced)
2 cups water (or enough to cover potatoes)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp seasoned salt
4 tbsp flour
2 cup milk
Optional: diced ham/bacon, corn, broccoli, scallions, shredded cheese

Melt butter in large pot; Add onion, carrots, celery and garlic, saute until tender. Add potatoes, water and spices. Cook until potatoes are tender. Combine flour and a small amount of water to make a paste; add to pot. Add milk; cook on low heat until thickened. Serve with bacon, cheese and scallions.

Creamy Wild Rice & Chicken Soup

Recipe from: mykitchencafe.blogspotcom

Next time I'll only do half the recipe for us and use more celery and carrots.

Ingredients:
½ cup butter
1 onion (finely chopped)
½ - 1 cup frozen corn (or ½ cup chopped celery)
½ pound fresh mushrooms (sliced)
½ cup carrots (sliced)
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
2 cups cooked wild rice
1 lb chicken breasts (cubed)
½ tsp salt
½ tsp curry powder
½ tsp mustard powder
½ tsp dried parsley
½ tsp black pepper
1 cup slivered almonds
2 cups nonfat half-and-half

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.

Corn & Sweet Potato Chowder

Recipe From: Cook's Country via mykitchencafe.blogspot.com

The recipe calls for whole milk, but I used skim and it was still very thick and yummy. Below is the recipe cut in half, so it serves about 3-4.

Ingredients:
1 chicken breast (I boiled and shredded)
1 large sweet potato (peeled and cut into 1/2" pieces)
1/2 cup frozen corn (not thawed)
1 1/2 cups skim milk
1/2 cup shredded Monterrey Jack Cheese
1 quart chicken broth
1/2 cup yellow corn muffin mix
1 tbsp butter
1/2 onion (chopped fine)
2 garlic cloves (minced)
1/4 tsp ground cumin
1/4 tsp dried oregano
1/4 cup fresh parsley (chopped)
salt and pepper (to taste)

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve with french bread.

White Chicken Chili

Recipe From: whatsonmymenu.blogspot.com

Really, really good and easy.

Ingredients:
3 chicken breasts
1 medium onion (chopped)
1 garlic clove (minced)
1 tbsp vegetable oil

Heat oil in large pot. Add garlic and cook until fragrant, add onion. Saute chicken until cooked. then add:

2 cans (15oz) great northern beans (drain and rinse)
1 (14.5 oz) can of chicken broth
2 cans (4 oz) of green chilies
1 tbsp jalapenos
1 tsp salt
1 tsp cumin
1 tsp oregano
½ tsp black pepper

Simmer uncovered for 30 minutes. Remove from heat and add:

1 cup sour cream (I used fat free)
½ pint whipping cream (I used 1 cup cream + 1 cup skim milk)

Stir in and let sit for 5 minutes. Serve with french bread and cheese.

Tortellini Soup

Recipe From: Aunt Diana Proffit

I made the mistake of putting this in the crock pot and overcooked the tortellini.Ingredients:

6 cups water
3 cans chicken broth
1 can cream of chicken soup
2 cups chicken
1 cup onions
1 cup carrots
2 garlic cloves
1/2 tsp basil
1/2 tsp oregano
1 pkg frozen cheese tortellini
1 pkg frozen broccoli

Cook chicken until almost done. In a large pot combine everything except tortellini and broccoli. Bring to a boil, add tortellini. Simmer uncovered 30 minutes. Add broccoli. Simmer additional 5-10 minutes or until broccoli is tender. Serve with freshly grated Parmesan cheese.

Tortilla Soup

Recipe From: Marci Freeman @ whatsonmymenu.blogspot.com

I've had this a few times lately and finally looked up a recipe.

Ingredients:
1 medium onion (chopped)
2 cloves garlic (chopped)
1 can chicken (12.5 oz) do not drain
1 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1 can chicken broth (14 oz)
1/3 cup water or chicken broth
1 can kernal corn (15 oz) do not drain
1 can black beans (drained & rinsed)
1 can Mexican-style stewed tomatoes (14 oz) cut up

Toppings:
corn tortillas
cilantro, avocados
cheese, sour cream

Heat oil in pan over medium heat and sautee onion and garlic. Add can of chicken and spices. cook 4-5 minutes, stirring frequently. Stir in broth, undrained corn, rinsed black beans and tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer for 15 minutes.

Sweet Chili

Recipe From: http://ourrecipeclub.blogspot.com/
Sweet and Savory. I cut the recipe in half for our little family.

Ingredients:
2 lbs ground meat
2 lbs sausage (I used turkey sausage)
2 15oz cans dark red kidney beans
2 15oz cans chili beans
2 cups spicy V8 juice
2 tbsp butter
1/2 water
4 tbsp lemon juice
1 cup brown sugar
3 tsp Worcestershire sauce
2 tsp salt
2 tsp dry mustard

Brown meat and sausage in butter and drain off excess fat. Put into large pot and add the remaining ingredients. Simmer for an hour+. Serve with sour cream and cheese.