Ham and Vegetable Chowder

There is nothing like a warm cup of soup on a cold Spring day. It is March, it is Spring Break, it is Easter Weekend--it is cold! The grandkids don't seem to mind the cold but they were happy to eat a warm cup of soup at the end of the day! This delicious soup was a hit. Everyone loved it from the 2 year old to grandpa.

Ham and Vegetable Chowder
1 1/2 cups diced ham--leftover Easter Ham works great
6 tablespoons butter
1 onion, diced (1 1/2 cups)
2 diced peeled carrots (3/4 cup)
2 stalks diced celery (3/4 cup)
2 cans chicken broth
5 Yukon Gold potatoes (1 3/4 lb.), peeled and diced
3/4 teaspoon oregano
1 bay leaf
salt and pepper
1 1/2 cups fresh corn kernels (or frozen)
3/8 tablespoons flour
3 cups milk (heat in microwave till hot)
1/2 cup cream
1/8-1/4 teaspoon Cayenne pepper
1 cup shredded cheddar/jack cheese
green onion, crumbled bacon, shredded cheese for garnish
In a large pot melt 2 tablespoons butter over medium heat. Add carrot, onion and celery. Saute till tender, about 4 minutes. Add chicken broth, potatoes, oregano, bay leaf. Salt and pepper to taste. Bring to boil, reduce heat to a simmer. Cover pan and simmer gently until potatoes are tender, about 10 minutes, stir occasionally. Reduce heat to warm, add ham and corn.
In a medium saucepan melt remaining 4 tablespoons butter over medium heat. Add flour and cook mixture for 2 minutes--stir constantly. Stirring constantly add hot milk, stir until mixture is thick.
Remove from heat, add salt and pepper to taste. Add cream, grated cheese and Cayenne Pepper.
Pour milk mixture into soup. Stir gently. Correct seasonings if necessary.
Garnish with bacon, green onions and cheese.
This yummy recipe feeds a crowd. Recipe inspired by Cooking Classy.
Printable Recipe

Broccoli Cheese Soup

After 40 years of cooking I finally found a recipe for Broccoli Cheese Soup that I like. I found it on one of my favorite blogs, Mel's Kitchen Cafe. It had a couple of hundred positive reviews so I thought I would take a chance. I made a few changes, it was excellent. I took it to a Relief Society Service Luncheon--there was nothing left, it got rave reviews. What made it wonderful? I think the combination of cheeses gave it great flavor and the fact that the broccoli was crisp tender gave it a great texture. I do know that I need to write the recipe down so I can make it again soon.

Broccoli Cheese Soup

1 can chicken broth

1 small onion diced

1/3 cup flour

4 tablespoons butter

1/2 teaspoon pepper

1/4 teaspoon salt

1/4 teaspoon seasoning salt

2 cups milk--heat in microwave for 3 minutes

6 ounces shredded cheese--part extra sharp cheddar, part Mexican blend
4 cups lightly steamed broccoli
1 cup lightly steamed cauliflower
Simmer diced onion in chicken broth in a covered saucepan for 15-20 minutes.
In a stock pot melt butter, add flour and seasonings. Cook, stirring constantly for 3 minutes.
Add warmed milk and whisk till soup thickens.
Add warm broth with onion, stir.
Add cheese, stir till melted.
Add steamed veggies.
Season if needed.
I just cooked my broccoli and cauliflower in the microwave for about 4 minutes. The recipe called for all broccoli, I didn't have enough so I added cauliflower. I think lightly steamed carrots would also be an excellent addition. Steamed diced Yukon Gold potatoes would be delicious or asparagus. Use a variety of cheese, sharp has great flavor and Jack or Mexican blend cheese melts wonderfully. I think this is a great basic recipe that could have many variations.
Printable Recipe

Bahama Chicken Soup and Tortilla Strips

I have never been to the Bahamas but I can see myself sitting under a coconut tree enjoying this flavorful soup. I found the recipe in a 30 Minute Meal cookbook by a local Utah author Shauna Evans.  I marked several recipes that look interesting.
The trick to making this meal in 30 minutes is to have a Rotisserie chicken on hand. I didn't have one but quickly cooked some frozen chicken tenders (that I always have). I added more veggies and cut the recipe down so we only ate it for 3 meals.
I had my doubts about the Tortilla Strips--I usually purchase packaged Wonton or Tortilla Strips but I didn't have any on hand and I did have some close to date tortillas in the fridge. The garlic butter gave them a great flavor and they really did get crispy.
I was happy with the final dish and quickly wrote the recipe down so I could share it with you.
Here is my version of:
Bahama Chicken Soup
1 tablespoon olive oil
3/4 cup diced onion
1/2 cup diced red or yellow pepper
2 cloves garlic, minced
1 tablespoon seeded and minced jalapeno pepper
3 cups chicken broth
1 can unsweetened coconut milk
1/2 can petite diced tomatoes--or 2 diced Roma tomatoes
1/2 can diced green chilies
2 cups diced cooked chicken, seasoned with salt and pepper
1/2 cup diced carrots
1/2 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
juice from 1 lime
In a stockpot heat oil over medium heat. Add onions, red peppers, garlic and jalapeño. Cook until softened, about 4 minutes.
Add chicken broth, coconut milk, tomatoes, green chilies, carrots, salt and pepper. Cook on medium low heat until carrots are crisp tender.
Add cilantro and lime juice.
Garnish with Tortilla Strips.

Tortilla Strips
4 tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon salt
flour tortillas
Mix melted butter, garlic and salt. Brush on both sided of tortillas. With a pizza cutter, cut in 1/2 inch strips. Spread on a cookie sheet. Bake at 400 degrees for 8 minutes, turning once.
Printable Recipe

Crock Pot White Chicken Chile

I think Crock Pot meals were invented to help ease the 'witching hour'. That time between about 4 and 6 PM when life falls apart. Kids are cranky, (not just pre schoolers), everyone is hungry and Mom is franticly scanning thru Pintrest looking for easy dinner ideas.
 Welcome the Crock Pot. Dinner is slowly cooking, the house smells wonderful. Family members know dinner is near because they can smell it. Mother can play games with toddlers or help youngsters with homework, because she already knows what's for dinner. Yes, the Crock Pot is a wonderful invention, maybe a life changer.
 Valyn Baker served this White Chicken Chile at the Ward Christmas Party, people begged for the recipe. She directed the droves to this link in the LDS Living Magazine. Here is my take on this recipe, I have served it several times with positive reviews.

Crock Pot White Chicken Chile
10 frozen chicken tenders
1 cup Salsa Verde--I used Herdez brand
I tried to find the difference between Salsa Verde and Green Enchilada Sauce. I have both sitting in front of me. I went with the Salsa Verde because it has less ingredients I can't pronounce. They look similar, I think either could be used in this recipe. Anyone know more on the subject?
2 cans chicken broth
1 onion diced
2-3 cans white beans, drained and rinsed
1/2 teaspoon garlic powder
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon salt
1 cup sour cream
1/2 cup minced cilantro
Put frozen chicken tenders in crock pot add Salsa, chicken broth, beans and seasonings. I know the purpose of a crock pot meal is quick cooking. So if you want to just put the onion in I'm sure the cooking police will not come for you. However, I have found that onion sometimes takes forever to soften in a crock pot. I sauté the onion in a little olive oil for about 5 minutes and then add it to the crock pot. It smells great and adds a deeper flavor to the soup.
We use the crock pot for long slow unattended cooking. I did just that for years and tried to develop a palate for dried out chicken. This recipe cooks for about 2-3 hours on high. Chicken is done at 165 degrees. It will be flavorful and juicy. Remove chicken from the crock pot, shred it with 2 forks and return. Add sour cream and stir till combined. Top with cilantro and serve with corn bread, tortilla chips or strips.
 All crock pots cook differently, adjust. Chicken tenders cook quicker than chicken breasts. Thawed chicken cooks quicker than frozen. So many variables. The only truth in crock pot cooking is that chicken should not have the same texture as jerky! Enjoy. This really is a simple, delicious recipe.
Printable Recipe

Jalapeno Corn Chowder

It is officially 'Soup Weather' in Utah. We had our first skiff of snow this weekend. Hopefully we still have a few warmish days ahead. But I really cook soup year round--I just love it. I made this with fresh corn and it was delicious. If you can find fresh corn use it otherwise use home frozen corn or Costco frozen corn. Any way it will be delicious. A full 5 stars!

Jalapeno Corn Chowder 
6 slices bacon
1/2 diced onion
1 clove garlic
1/4 cup flour
4 cups chicken broth
2 potatoes, cubes (skins may be left on)
2 carrots, peeled and diced
1/2 jalapeno, chopped
3/4 teaspoon salt
1 teaspoon pepper
3 cups frozen corn
3/4 cup heavy cream
1 cup shredded Mexican cheese blend 
sour cream for garnish
Cut bacon into small strips. Place in dutch oven and cook until crisp. Remove the bacon with a slotted spoon and place on a paper towel lined plate
Remove all but 3 tablespoons of the bacon grease from the dutch over. Add the diced onion and allow to cook until translucent, about 10 minutes, add the garlic and cook about 30 seconds longer. Add flour, salt, pepper and stir to combine. Allow the mixture to cook about 3 minutes.
Stirring continuously, slowly pour in the chicken broth to avoid clumps from forming. Add the potatoes, carrots and jalapenos and bring to a boil. Once the mixture reaches a boil reduce heat to a simmer, cover and cook for 15 minutes or until potatoes are fork tender. Add the corn, heavy cream and cheese. Stir to combine. Allow the mixture to cook slowly for about 5 minutes until the cheese has melted.
Spoon into soup bowls and top with crisp cooked bacon and a dob of sour cream.
Printable Recipe

Recipe inspired by So Tasty So Yummy 
A blog full of yummy dishes that I need to get to know better!

Crock Pot Chicken Fiesta Soup

Fall is coming--that means soup. Actually I eat soup all year round, it is just too good not to enjoy weekly. This soup is quick to assemble, just dump ingredients in your Crock Pot, run errands, watch a soccer game or read a good book and soon dinner is ready. When your family walks in the door they will know that dinner is not far off. My mother taught me to always set the table early (even if dinner was a ways off), family members would see the set table ad assume dinner was right around the corner! It works I know.
I love this soup because it uses a Crock Pot and has many variations. Add or subtract ingredients to meet your family's likes. It can be gluten free. Make it your way--and enjoy!

Crock Pot Chicken Fiesta Soup
1 pound chicken tenders (they can be frozen)
6 cups chicken broth
3/4 cup chopped onion
2/3 cup chopped red or green pepper
1 jalapeno pepper, diced
2 cups froze corn--use fresh corn cut off the cob if available
1 15 ounce can Petite Diced Tomatoes, drained
2 cloves garlic, pressed
1/4 teaspoon chili powder
1 1/2 teaspoons salt--divided
1 teaspoon pepper--divided
Place first nine ingredients in a Crock Pot, add 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Cover and cook on high for about 4 hours or low for 6 hours. Do not

over cook--the chicken will be come dry and chewy--not good. Remove cooked chicken tenders from the pot and place on cutting board. Slice, dice or shred the chicken, season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. This makes the chicken taste awesome!!
Now comes the fun part. Place the large bowl of soup in the middle of the table. Surround it with various bowls of toppings. You may include the diced chicken, minced cilantro, fresh lime wedges, grated jack cheese, sour cream, cooked rice, cooked orzo, sliced green onions, sliced olives, diced avocados, tortilla strips etc. See how much fun this soup can be. You really can have it your way!
It would be great for a party, everyone could bring a topping or two--the hostess makes the soup. This soup is so versatile I am sure you will have fun with it--and yes, it is delicious! This recipe was inspired by Baked By Rachel
Printable Recipe

Other Recipes You Might Enjoy
1 Year Ago--------Oatmeal Fudge Bars
2 Years Ago-------Frosted Pumpkin Chocolate Chip Cookies
3 Years Ago-------Creamed Potatoes and Peas
4 Years Ago-------Crispy Party Bars

Yucatan-Style Chicken, Lime and Orzo Soup

I'm excited to share my new favorite soup with you. It's still on the cold/freezing side in Utah so soup is on the menu. I love my 30 Minute Chicken Soup but I was looking for a chicken soup with rice. I was searching one of my favorite blogs One Perfect Bite and found this delicious recipe. Now it doesn't have rice but a rice shaped pasta called Orzo. I cook with Orzo often, Teryaki Salmon with Orzo pasta is a family favorite.

Yucatan-Style Chicken, Lime and Orzo Soup
3/4 cup Orzo (rice shaped pasta)
1 1/2 tablespoons olive oil
1 medium white onion, diced
6 garlic cloves, pressed
2 jalapeno chilies, sliced (the size of jalapenos can vary greatly as can the heat in each chili, I used one large jalapeno and it was too hot. Next time I will use less.)
3/4 pound boneless skinless chicken breasts, cut in matchstick size strips
6 cups low salt chicken broth
1/4 cup fresh lime juice
1 large tomato, seeded and chopped
1/4 cup fresh cilantro
Cook Orzo in boiling salted water until just tender, drain.
Heat oil in a large saucepan over medium heat. Add onion, garlic and chilies. Saute until onion just begins to brown about 4 minutes. Add chicken and saute 1 minute. Add broth, lime juice and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in Orzo and cilantro. Season with salt and pepper. Sprinkle additional cilantro on top.
Print Recipe

This soup was light and refreshing. The lime juice added a wonderful flavor and the jalapenos heated things up a bit. Thank you Mary for sharing a great recipe. One Perfect Bite is a blog you want to check daily--her photography is beautiful and her food ranges from homey to gourmet! You will always find something you can't wait to make. And Mary always leaves the sweetest comments on my little blog--what an awesome lady!

One Year Ago------Lemon Loaf Cake
Two Years Ago----Quiche Supreme --I know this is delicious, we had it tonight for dinner!
Three Years Ago---Little Citrus Muffins
Four Years Ago---Fresh Salsa

Crock Pot Mashed Potato Soup

When my children were young there was one dish that I knew would always please all 8 of us. Mashed potatoes was always a hit. When the now grown kids come home for a visit mashed potatoes are usually on the menu. Mashed potatoes are such a comfort food, they just say love and home.
So when I saw a recipe for Mashed Potato Soup in the Crock Pot I was intrigued. I'm happy to say this soup is delicious, it just screams comfort. Comfort is good.

Crock Pot Mashed Potato Soup
8 slices bacon, diced
1 large onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
pepper
2 tablespoons flour
4 cups chicken broth
3 pounds russet potatoes, peeled and diced in 1/2 inch cubes
4 ounces extra sharp cheese, shredded
1/2 cup cream
1/2 cup sour cream
3 scallions, thinly sliced

Cook diced bacon in skillet until brown and crisp, remove bacon. Using 2 tablespoons of the bacon grease cook onion and garlic for about 8 minutes until slightly brown. Sprinkle with flour and stir for a minute. Slowly add one cup of the chicken broth whisking to remove brown bits from bottom of the pan. Stir until thick, add salt and pepper. Transfer to Crock Pot.
Stir in the remaining 3 cups of chicken broth and the diced potatoes. Cook on low for about 4 hour or until potatoes are fork tender. Now comes the fun part. Using your immersion blender blend the potatoes as much as you want! This can be a very creamy soup or you can leave some chunks of potato. I like some texture to my soup. If you don't have an immersion blender ask for one for Mother's Day, or just buy one--you will thank me. You can just mash the desired amount of potatoes. Stir soup and slowly add the cheese stirring to melt. Add cream and sour cream. Stir. Serve topped with scallions and reserved bacon.
This recipe was inspired by a recipe on Tracey's Culinary Adventures.

You might like to try:
1 year ago-----Orange Date Muffins
2 years ago----Crunchy Granola
3 years ago----Chocolate Orange Bundt Cake
4 years ago----Strawberry Spinach Salad

Thai Coconut Chicken Soup

I am often asked where I find my recipes. I really don't have the time nor the desire to create a recipe from the ground up. That takes plenty of work, there are test kitchens that do that sort of thing for a living. So how do I proceed? I find a recipe--in a cookbook, magazine, on a cooking show, on a blog etc, etc. There are so many recipes floating around. So I find a recipe that looks like something we might like. I make it once exactly as written. If it's good I make it a second time and give it my own spin. Take away ingredients, change quantities, reduce recipe size to fit our smaller family, etc,etc. Then if it is delicious I will photo it and blog about it. Now I have made many recipes that were said to be winners that just didn't work for me. These did not make it to my blog. Really only the best of the best recipes go on my blog.

This may explain occasional lulls in my posting. If I make a few bad dishes (or it's a busy week and we really just eat omelets),  I refuse to blog about them just to blog. My blog is for my family and friends, I'm not getting paid. I blog because I love to cook, eat and share this passion.  I have made many dear friends along the way.

I hope you enjoy my recipes--I will always credit my source, in turn I hope you will do the same. I love your comments, a comment always makes my day!  Let me know if you make something you find on the blog and how you liked it. I welcome questions--I will do my best to find an answer.  I am also open to requests, send me your favorite recipe - I'd love to try it.

Thanks, Cindy

Now here is what you really came for... a recipe!

Here is the perfect winter soup, served with sticky rice it is delicious. I've made it several times and many people have enjoyed it. It's a 30 minute dish inspired by a recipe in Cooks Country--a great little/big magazine. Here is our revised recipe:

Thai Coconut Chicken Soup
2 teaspoons vegetable oil
3 scallions, white parts minced, greens sliced on the diagonal
4 tablespoons minced cilantro
1 tablespoon red curry paste
1 1/2 teaspoons fish sauce
1 can low sodium chicken broth
1 can coconut milk
1 pound boneless skinless chicken tenders, cut down the center of the tenders, lengthwise and slice in 1/4 slices
1 sweet potato, peeled, quartered and sliced in 1/4 inch slices
1/2 red pepper sliced
 1 large lime--juiced
Heat the oil in a large sauce pan over medium high heat until shimmering.
Add scallion whites, 2 tablespoons of the cilantro and curry paste. Cook until fragrant about one minute. Stir in one teaspoon of the fish sauce, chicken broth and coconut milk. Bring to a boil over high heat. Cover, reduce heat to low and simmer for 5 minutes.
Increase heat to medium high, add chicken, sweet potato and red pepper. Cook until chicken is no longer pink and potato is tender, about 5 minutes. Remove from heat and pour in a serving bowl. Add remaining 1/2 teaspoon fish sauce, lime juice, green onion tops and rest of cilantro.
Pour soup over a bowl full of sticky rice and enjoy!

Some have questioned my 30 minute meals? They really can be done in 30 minutes if you have a bit of prep done or if you have a sous chef! I like to chop veggies in the morning so at dinner time I really can pull off a 30 minute meal.

But if you have to run to the storage room several time to get needed items, thaw meat, chop veggies etc. 30 might be stretching it. But preparation pays off big time when getting dinner on the table. Good luck. Practice, practice, practice. Cooking is a skill that can be perfected. But I do love to chop veggies!!

Garden Tomato Soup

 When I need new recipes I often just ask one of my daughters. They are always cooking something good. Candise loves to garden and has had a large garden plot since she has lived in Idaho. Not just a few plants but a garden that provides enough produce that she cans plenty. I enjoyed many years of canning. Canning

food, especially if you have grown it is a very satisfying activity. Jars of fruits and veggies lined up on the shelves of a storage room is a beautiful thing. Here is a shout out to all those who can!

This recipe is made with garden fresh produce. Can you can it? I really don't know but consult your Ball Blue Book or your County Extension Agent. They know everything there is to know about canning food in your locale.

I have a great recipe for Quick Tomato Soup--made with canned tomatoes. It is delicious, I make it often. But when your garden is full of tomatoes, onion and basil this soup can't be beat. Try it. 

 Garden Tomato Soup

 2 Tbsp olive oil

1 large onion- diced

A handful of fresh basil

8 cups tomatoes, peeled and quartered

2-3 T. tomato paste

3 cups chicken broth

1 t. sugar

Salt and pepper to taste
3/4 to 1 cup cream

Saute the onion in the olive oil until brown, then add basil and saute.  Add tomatoes, broth, tomato paste, and sugar.

Let soup simmer for about 15 minutes, then blend to desired consistency with immersion blender.  Taste and add salt, pepper, or more tomato paste if necessary.  When simmered to desired consistency, add cream.

You can also blend the tomatoes prior to adding to onions and basil – but I like the thickness of blending them with the broth/onions/etc.

This recipe is what tomato soup should be, fresh, flavorful and a little creamy. Perfect.

This recipe made plenty, I served it with grilled cheese sandwiches for a delicious fall meal. It would probably freeze but I would not add the cream until I served it. Cream doesn't always freeze well.

This recipe is a reason to own an Immersion Blender. It makes quick work of what could be a messy job. 

Three Years Ago--Zucchini Spice Cup Cakes
Two Years Ago---Harvest Vegetable Soup 
One Year Ago---- Crock Pot Chicken Tortilla Soup
 

Quick Ham and Potato Soup

Spring in Utah is rather unpredictable. We started the week with temperatures in the 80's today we are in the 40's. So it's still soup weather.

My daughter Amber sent me this recipe, she said, "It's is quick to make, perfect for a play date." Amber has 4 children under 8--she knows plenty about play dates.

It is quick, delicious and the timing is perfect, we have holiday ham to use. So enjoy this easy delicious soup, it's not just for kids.

 Quick Ham and Potato Soup

2 cups water

1/2 cup diced carrots

1/2 cups diced celery

1/4 cup chopped onions

2 cups diced potatoes (small)

combine in a large pot. Boil 10-12 minutes until potatoes are tender. DO NOT DRAIN

Cheddar Cheese Sauce

1/4 cup butter

1/4 cup flour

2 cups milk or Half & Half (the richer the milk, the thicker the chowder)

2 cups cheese, grated

1 cup ham, cubed

In a saucepan melt butter. Add flour and stir until smooth and bubbly. Slowly add milk using a a whisk to keep mixture smooth. Cook until thickened. Add grated cheese and stir until melted.

Add cheese sauce and cubed ham to veggies. Heat through.

                                                            Maya, Amelia, Amber

SRC Onion Soup

I'm excited to say that the Secret Recipe Club has once again led me to an awesome blogger. Juls lives in South East England and blogs at Pepper and Sherry. Juls is a twenty something catering student. My first glance at Juls blog was one of, 'oh no' what can I cook.
By most standard Juls and I are eons apart. She lives half way around the world, is young enough to be my child and cooks with items unavailable in my smallish mid western town. But actually the more I read about Juls the more I realized we were alike. We both use cooking as a therapy, it really can heal the soul. There is a certain joy in gathering fresh ingredients, chopping, dicing and cooking. Smelling wonderful scents and tasting. And then sharing these labors with those we love.

I had to laugh at Juls response to her boyfriends dislike of onions. "I like onions", she stated, "and I will cook with onions". I had a similar problem 36 years ago when I married my hubby. I'm happy to report that Juls boyfriend and my hubby both now like onions!
Juls doesn't care for cumin which is interesting because my hubby calls cumin 'the stinky armpit' spice. I use it anyway--in moderation.
So, take a moment and get to know Juls, I would love to sit down and have lunch with her. Thank you Juls for letting me stalk your blog this month!
So what did I make from Juls blog? Well Onion Soup of course. I've wanted to make something like the restaurant version of French Onion Soup. But I didn't want an inch of chewy cheese and soggy toast. So thanks to Juls Onion Soup Recipe I made a perfect version for me.

Onion Soup

• 4 large onions
• 1 pint chicken stock--I used 4 cups (I like a lot of broth)
• 3 cloves minced garlic
• 1 tablespoon chopped fresh rosemary (I had fresh bay leaves)
• 3 tablespoons red wine (omitted--non drinker)
• 1 tablespoon Worcester sauce
• 2 tablespoons butter
• Optional: slices of baguette and grated emmental.

METHOD:

1. Heat up a little butter on a low heat in the saucepan and finely chop the onions into half rings.
2. Add the onions, minced garlic and rosemary to the pan, cover for ten minutes.
3. Take the cover off and cook very slowly on this low heat to caramelise – it should take about forty five minutes until all the onions are soft, sweet, stringy and brown. (I had to cook an extra 30 minutes--my low must be too low).
4. Add the red wine and Worcester sauce and cook into the onions.
5. Pour in the stock and season.
6. Preheat your grill and cut some slices of baguette and sprinkle on about half a handful of grated Gruyere on each. (I melted the cheese under the broiler. Cut the cheese toast into croutons and floated a few on the hot soup).
7. Serve the soup into bowls and place the baguette slices and cheese on top and put the bowls under the grill for about five minutes until the cheese is bubbling and golden.
8. Remember the plates are hot so remove with gloves and serve the bowls on plates.

Quick Taco Soup

 I can't believe I haven't blogged about a favorite family meal. I've had this recipe for years and have no clue where it came from. If you gave it to me please let me know. I liked this recipe because it does NOT use a packet of taco seasoning. I prefer not to use these little packets, I read the ingredients list and knew I could do better.
This simple soup is a 30-minute meal, it feeds a crowd of hungry kids. It is easy to adapt to personal tastes.

QUICK TACO SOUP

In a large saucepan combine:

1 pound of cooked ground beef with onion (cook two pounds of ground beef with onion, use half and freeze half. Put it in a freezer bag and label it. Use it within 2 months for the best flavor.)

1 cup petite frozen or canned corn

1 can drained and rinsed black beans (red or pinto beans work fine)

28 ounces crushed tomatoes in puree

½ can EL PATO sauce (Mexican hot tomato sauce)

2 cups water

Simmer about 20 minutes
I'm sure that after browning the ground beef and onion you could put everything in a Crock Pot and cook on low for 4 hours.

Serve in bowls topped with tortilla chips, grated cheese, sliced olives, and sour cream.  This is an easy recipe to double—then you have leftovers for another busy day.  My boys like this recipe without the added water. It is thicker, almost like a dip, you can scoop it with a chip—it’s a boy thing. 

When your tired of turkey and need a quick meal this is it. This is also a pantry meal. Most of the items to make this soup are easily stored in your pantry. You probably have ground beef in the freezer. Cheese and sour cream are staples in my refrigerator and I always have a bag or two of corn chips in my pantry. Good for Nachos, dips etc.

Coconut Curry Soup

I do love it when my girls come to visit, they are great cooks. Candise offered to make dinner, I quickly brought up a recipe I've had pinned for ages. It was the perfect day for Coconut Curry Soup, a 30 minute meal that was delicious. It comes together quickly and will no doubt disappear quickly too. Don't be afraid of the fish sauce, it is readily available in the Asian section of the any grocery store. It keeps in the fridge for ages and is a must for many Asian dishes. Trust me on this one.
This soup was also great for lunch the next day. Actually hubby and I were fighting over the leftovers. This will be in the dinner rotation often this winter. Thank you Candise!

Coconut Curry Soup
2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken tenders, cut in 1 inch pieces, seasoned with salt and pepper
1/2 cup diced onion
1 red pepper, large dice
1 can chicken broth (2 cups)
1 can (14 ounces) unsweetened coconut milk
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper
1 tablespoon brown sugar
1 1/2 teaspoons curry powder
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
Heat olive oil in pan till shimmering, add chicken and cook for 2 minutes. Add onion and pepper stir and cook for 2 minutes. Add chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Simmer gently for 10-15 minutes. Stir in lime juice and cilantro.
Serve a ladle or two over a scoop of hot rice. Garnish with more cilantro.
I think next time I might add some sliced carrots or bamboo shoots. Many possibilities.
This is another great recipe from Mel's Kitchen Cafe.

Crock Pot Potato Cheese Soup

 I have been on a personal quest to find more recipes that are cooked in the Crock Pot. My first Crock Pot, a wedding gift in the mid 70's had an on/off switch and a non removable stoneware liner, the color was Avocado Green. It was not fun to clean! It was not my cooking vehicle of choice. I tried a few recipes over the years, they all taste pretty much the same, not terrible, just the same.
I'm happy to say Crock Pots have come along way. There are sizes to fit every family and any number of features. I have a 6 quart slow cooker, it's great when the family is here but much too large for my everyday use. I now have a 31/2 quart slow cooker, perfect for empty nesters. Your slow cooker should be a least 1/2 full for best performance.
This is probably too much info but I do have a great recipe for the slow cooker. This potato soup was delicious. I'm sure I will make it often this winter.

Crock Pot Potato Cheese Soup
6 slices bacon
1 1/2 cups diced onions
5 cups peeled diced russet potatoes
3/4 cup diced celery
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
1 1/2 cup half and half
2 cups shredded cheese--I cleaned out my cheese drawer and used several kinds
Fry bacon in skillet till crisp, remove from pan and drain. Crumble bacon and refrigerate. In the same skillet saute onions for 3 or 4 minutes. Put onions, celery and potatoes in slow cooker, add chicken broth, salt and pepper. Cook on low heat for 6-7 hours. In a small bowl stir together flour and half and half, mix well with wire whip. Add mixture to soup, increase slow cooker to high and cook for 30 minutes until thick. Add cheese and stir until melted. Top soup with cooked bacon.
This recipe comes from Real Mom Kitchen

Crock Pot Chicken Tortilla Soup

I went to a class on cooking with a crock pot. It was taught by the author of 101 Things To Do With A Crock Pot, Janet Eyring. It was very interesting, did you know that every time you lift the lid on your crock pot you add 30 minutes cooking time to the recipe? That would explain why dinner is late!
I made one of the recipes suggested and it was delicious. A perfect meal for a busy fall evening.

 Chicken Tortilla Soup

1 pound chicken, cooked and shredded

1 small can diced tomatoes

1 can enchilada sauce, 10 ounces

1 small can chopped green chilies

1 can chicken broth

1 can corn or frozen corn

1 onion diced

1 clove garlic, minced

2 cups water

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

¼ teaspoon black pepper

1 tablespoon dried cilantro--look for this in the produce department

1 bay leaf

Combine all ingredients in a slow cooker. Cover and cook on low 8-10 hours or on high 4-5 hours. Serve with tortilla chips, sour cream and cheese.

Janet Eyring—101 Things to do with a Slow Cooker

I asked Janet why the recipe called for cooked shredded chicken. She cooks a crock pot full of chicken breasts and shreds them. She then bags them in 2 cup portions and freezes them. So when she makes this recipe she just puts a bag of frozen shredded chicken in. Making it a very quick meal to assemble.

Candise tried it with frozen chicken tenders, she said it cooked perfect. She just took out the tenders before serving and shredded them and put them back in the soup. Candise added a can of drained black beans and served the soup with diced avocado and a splash of lime. Perfect.

Did you know it takes about 9 chicken tenders to equal a pound? I love my kitchen scale. When I made the soup I used homemade enchilada sauce, it was pretty warm, we liked it. Candise used a can of mild enchilada sauce, next time she would use either a medium or hot variety of enchilada sauce.

So friends, here is way more information than you probably need. Try this soup, it was delicious.