Jessica's chicken taco soup

My friend Jessica made this for our freezer meal exchange a couple of months ago.  My kids LOVED it and so it has become a staple around our house.  Lots of people have different versions of something like this but this is ours.


INGREDIENTS

3-4 chicken breasts
1 large can tomatoes, diced or crushed
1 can chopped green chiles
2 cans black beans, drained and rinsed
1 can corn, drained
1 pkg taco seasoning

1 block cream cheese


DIRECTIONS

In Crock Pot, combine everything, witch cream cheese on top.

Cook on low 4-6 hours.  If it starts to look too thick, stir in a little salsa or water.  We like it thicker, more of a chili consistency.  But you don't want it too dry!

Remove chicken, shred and stir back into soup.  Serve with shredded cheese, avocado, sour cream and tortilla chips.

Homemade cream of chicken soup

I decided to try making my own cream soups several months ago - really out of necessity. I wanted a certain casserole, didn't have any cans of the stuff and didn't want to drag my three small kids to the grocery store. So, off to the wonderful world of Google I went. I found a really basic recipe over at Kitchen Stewardship. A good start but, of course, I jazzed it up. I just can't leave well enough alone when it comes to cooking. :) Now, Katie over at KS makes her own broth and lots of other stuff....I'm not that dedicated. I use my Better than Bouillon paste or just bouillon powder. **For this recipe, I double the amount of bouillon that would normally be used for the amount of water, to amp up the chicken flavor. Just fyi. :)


INGREDIENTS

3/4 c butter (or oil)
3/4 - 1 c flour (depending on how thick you want your soup. I go closer to 1 cup)
Salt (go easy, depending on the salt amount in your broth. You can always add more, can't take it away!)
Pepper
Garlic powder (I go pretty liberal here)
Onion powder (Same as garlic powder)
2 cups chicken broth/stock
4 cups milk


DIRECTIONS

Melt butter/heat oil in pot. Add flour and seasonings, whisking to combine. Don't let it brown, but let it cook for about a minute.

Add broth and milk, whisking constantly. Let cook over medium heat, stirring frequently, until thick.

**If you want cream of mushroom, celery, broccoli, etc. just finely chop and saute your vegetable of choice in the butter before adding the flour. Then that flavor will cook into your soup. Or, add some sharp cheddar at the end and make a homemade cheese sauce!

**This recipe makes the equivalent of about four cans of soup. You can use it up in several casseroles or freeze it in can-size portions.

(A million times better than this stuff!!)

White bean chicken chili

I got this recipe from one of my bffs and we love it!!! Here's my take on her recipe.  **If I'm in a Crockpot mood,  I put everything but the cheese and sour cream in the Crockpot until the chicken is done.   Shred chicken, then continue with recipe.


INGREDIENTS

3-5 chicken breasts
2 Tbsp olive oil
1 onion, chopped
1-2 Tbsp garlic, minced
2 (4 oz) cans diced green chiles
2 tsp ground cumin
1 tsp oregano
3 (15 oz) cans white beans, drained and rinsed (I prefer canellini/white kidney)
4-6 cups chicken broth
3-4 cups shredded Monterrey Jack cheese
1/2 tsp cayenne pepper (optional)
Sour cream


DIRECTIONS

Cook and shred chicken (I boil it with some bouillon in the water. Save that for your broth.)

In large pot, heat oil. Saute onion, garlic, chiles and seasonings till onions are soft.

Add shredded chicken, broth and beans. Simmer 30 minutes, till heated through.

Just before serving, stir in shredded cheese to melt.

Serve with sour cream, if desired.

McAlister's Chicken Tortilla soup

I LOVE McAlister's Deli. Zac doesn't feel quite the same way -- but that's ok. :) He said this soup was "awesome." I didn't think it was quite a perfect copycat recipe - a little more tomato and less cheesy than I remember McAlister's being. It's still really good...but I'll be playing with the recipe a little bit.


INGREDIENTS

1 1/2 tsp olive oil
1/2 medium onion, minced
2 Tbsp minced garlic
1 tsp chili powder
1 tsp dried oregano
1 (14.5 oz) can crushed tomatoes
1 (28 oz) can low-sodium chicken broth
3/4 cup plus 2 Tbsp water, divided
1/4 cup cornstarch
1 (4 oz) can chopped green chiles
1 cup shredded Cheddar cheese
1 Tbsp chopped fresh cilantro
2 chicken breasts, cooked and shredded/cubed
2 cups tortilla chips
1 bunch green onions, sliced


DIRECTIONS

In a medium stockpot, heat oil over medium heat. Add onion and garlic; saute until soft.

Stir in chili powder, oregano, tomatoes and their liquid, chicken broth and 1/2 cup plus 2 tablespoons water.

Stir together cornstarch and remaining 1/4 cup water; stir into stockpot. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes, until broth is slightly thickened.

Stir in chiles, cheese, cilantro and cooked chicken. Stir until cheese melts, then let simmer for 10 minutes.

Ladle soup into bowls; serve chips on the side (or crumble a few chips over each bowl of soup). Garnish with chopped green onions.