Taco Soup Chili

This is a fav of everyone who's tried it so far! Compliments all the way around to my lil sis who created this recipe by combining part if a taco soup recipe and part of a chili recipe. A 10 year old told me it's the best chili he's ever had. That says a lot considering its chuck full of veggies! :) pic coming shortly...

Ingredients:
~ 1 1/2 lbs ground turkey
~ chili powder (as much as you like, I use about 2T)
~ 1 onion, chopped
~ 2 cloves chopped garlic or garlic powder
~ 2-3 small chopped sweet peppers (or as much as you like. I always add extra)
~ 1/2 to 1 package low sodium taco seasoning
~ 1 can undrained corn
~ 1 can black or pinto beans
~ 1 can chopped tomatoes with green chillies

Optional toppings:
~ shredded cheese
~ sour cream
~ tortilla chips

Directions:
Season ground turkey with chili powder and brown in large pot. Add all other ingredients and bring to a boil. Simmer for about 30 min. Serve with addt'l toppings if desired.

My sister makes this exclusively in a crock pot. Cook for 4 hrs on high and add 1 1/2 cups of water if cooking in crock pot.

Recipe created by: my sister, Cammie Christian

Spring Vegetable Soup

This is a soup I got from Runner's World magazine. I've changed it a little so I could get more of a variety of veggies in my diet, but it's basically the same idea, and just as yummy! It's a nice change up from the traditional "veggie" soups.

Ingredients:
~ 2 quarts chicken broth (or water and chick base or bullion)
~ 14.5 oz canned petite diced tomatoes
~ 2 Tbsp EVOO
~ 1 large onion, diced
~ 1 leek, diced (optional) -throw away the greens and just use the white part)
~ 3 celery stalks (or as much as you like)
~ 3-4 peeled carrots (or as much as you like)
~ 2 tsp Italian seasoning
~ 1/4 tsp hot red pepper flakes, or to taste
~ 2 cans (15-16oz each) small white beans, undrained
~ 8 oz frozen green peas
~ 8 oz coarsely chopped escarole or Bok Choy (don't worry about the ounces, just add as much as you like)
~ you can add ditalini or any bite-size pasta if you'd like for a Minestrone
~ salt and pepper to taste

Directions:
In a large pot, add broth and diced tomatoes. Bring to a boil. Meanwhile, dice all veggies and sautee in EVOO until tender, about 5 min. Add italian seasonings and red pepper; sautee until fragrant (one minute). Add veggies and remaining ingredients to broth mixture; cover and bring to a simmer. Reduce heat to med-low; continue to simmer, partially covered and stirring occasionally, until veggies are soft (15 min.) Serves 8

Comfort Chicken Soup with Rice and Spinach

Nourishing and nurturing, this is a delicious soup for lunch or dinner.


Ingredients:
~ 2 tsp. olive oil
~ 1/2 lb. boneless, skinless white-meat chicken, cut into 1-inch pieces
~ salt and pepper
~ 1 med. sized onion, finely chopped
~ 1/2 cup short-grain white rice
~ 5 cups chicken broth
~ 1/2 lb. fresh spinach leaves, tough stems removed, rinsed well, drained and roughly chopped to yield about 5 cups
~ 1/2 tsp ground cumin
~ 1/2 tsp ground nutmeg

Directions:
Heat the oil in a heavy 4-quart saucepan over med-high heat. Add chicken and season with salt and pepper. Cook, stirring until the chicken pieces have turned white and are just beginning to brown, about 5 minutes. Remove the chicken and set aside.

Add the onion to the saucepan and cook, stirring, over med-high heat until it begins to soften, 2-3 minutes. Return the chicken to the saucepan, add the rice and broth, and bring to a boil. Reduce the heat to med-low, partially cover the saucepan, and simmer until the rice is tender, about 20 min. Stir in the spinach and continue cooking 5 min. longer. Add the cumin and nutmeg and stir well to combine. Season with salt and pepper to taste and serve.

NOTE: As this soup stands and cools, it thickens; add some broth or water (1/2 cup at a time) before reheating. Makes 6 servings. 151 calories, 2.4 grams of fat. A "Saved by Soup" recipe.

Simple Taco Soup

This is a delicious, very quick, and healthy recipe our friends made for us. I don't love to spend hours slaving in the kitchen on Sunday, so this is a great quick meal to enjoy...just before naptime :). It makes a TON so you can eat all day and even share with friends.





Ingredients:
1 can of each of the following:
~ olives, sliced
~ chili (sometimes I use 2 cans :)
~ red beans (I also add 1 can black beans occasionally, if you do you will need to pour in the entire can of V8)
~ corn
~ tomatoes
plus:
~ V8 juice (2/3 of big container)
~ 1 lb ground turkey/beef OR chicken (we like chicken)
~ 1 med. onion
~ 1 packet taco seasoning


Directions:
In a large pot over medium heat, mix all of the cans plus V8 juice. Let that simmer. Meanwhile, brown meat with onion in a skillet. Season, according to package directions, with taco seasoning. Add meat to soup. Cook as long as you'd like and serve hot with the following...

Serve with:
~ Fritos
~ Sour Cream
~ Cheese (just about any type is great)

Recipe from: Friend, Sara Murray

Fresh Vegetable Beef Barley Soup (Crock Pot)

A note from Tricia: "I used canned or frozen corn and frozen green beans (partially thawed). If you don't have tomatoes with garlic, use diced tomatoes and add 1/2 tsp garlic."


Ingredients:
~ 1 1/2 lbs beef stew meat (fat trimmed)
~ 1 small bell pepper, chopped
~ 3/4 cup 1" pieces green beans
~ 3/4 chopped onion
~ 3/4 cup uncooked barley
~2/3 cup fresh whole kernel corn
~ 1 1/2 cups water
~ 1 tsp salt
~ 1 tsp chopped fresh (or 1/2 tsp dried) thyme leaves
~ 1/4 tsp pepper
~ 2 cans (14 1/2 oz each) ready to serve beef broth
~ 2 cans (14 1/2 oz each) diced tomatoes with garlic, undrained
~ 1 can (8 oz) tomato sauce

Directions:
Mix all ingredients in a 3 1/2-6 qt slow cooker. Cover and cook on low heat setting 8-9 hours (or high heat 4-5 hours) or until veggies and barley are tender.

Recipe from: My sister, Tricia

No Fuss Potato Soup

This is a great quick and simple soup if you make it on the stove. It uses ingredients I always have on hand so I love it.

Ingredients:
~ 6 cups cubed peeled potatoes (I like pretty small cubed pieces)
~ 5 cups water
~ 2 cups chopped onion
~ 1/2 cup chopped celery
~ 1/2 cup thinly sliced carrots
~ 1/4 cup butter or margarine
~ 4 tsp chicken bouillon granules
~ 2 tsp salt
~ 1/4 tsp pepper

~ 1 can (12 oz) evaporated milk
~ 3 T chopped fresh parsley (or dried)
~ snipped chives, optional

Directions (45 min. cooking or slow cooker):
In a large slow cooker, combine first nine ingredients. Cover and cook on high 7-8 hours or until veggies are tender.
OR
In a large pot on the stove, combine first nine ingredients. Bring to a boil. Reduce heat and simmer until veggies are tender (for about 45 min.).

Add milk and parsley, mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives, if desired.

Recipe from: my sister, Tricia

Chicken & Wild Rice Soup (Crock Pot)

Ingredients:
~ 2 T butter
~ 3 ribs celery, thinly sliced
~ 1 med. onion, chopped
~ 1 (8 oz.) pkg sliced fresh portabella mushrooms
~ 2 tsp minced garlic
~ 4 (14 oz) cans roasted garlic-flavored chicken broth (or just add a little garlic powder)
~ 3 (6 oz) pks roasted chicken breast chunks
~ 1 1/2 c. frozen corn, thawed & drained
~ 1 (8 oz) can sliced water chestnuts, drained
~ 1 c. uncooked wild rice
~ 1 tsp salt
~ 3/4 tsp pepper
~ 2 c. whipping cream
garnish: toasted slivered almonds

Directions:
Melt butter in large skillet over med-high heat. Add celery & onion. Cook 4 min. or until almost tender. Add mushrooms and garlic, cook 2 min. Combine mushroom mixture, broth and next 6 ingredients into slow cooker. Cook & cover on low 5-6 hours or until rice is tender. Stir in whipping cream. Garnish

Recipe from: my sister, Tricia

Chicken Tortilla Soup

Ingredients:
~ about 3 Chicken breasts, cooked and cubed
~ 3 cans chicken broth
~ 2 c. water
~ 2 chicken bullion cubes
~ 1 c. salsa
~ 6 T brown rice
~ 1-2 tsp cilantro
~ 1/2 diced onion
~ 1 can white beans (optional)
Serve with Monterrey jack cheese or any of your fav cheeses, tortilla chips, avocado and sour cream.

Serve with:
~ Tortilla Chips
~ Sour Cream
~ Shredded Cheese

Recipe from: one of my Relief Society enrichment activities

Zuppa Toscana (Kale Soup)

This soup is delicious. I've made my bread bowls with it twice in the past 2 weeks. My bread bowl recipe is posted and the combination is delicious! I LOVE spinach in soups and kale is exactly like spinach except it holds up better than spinach.


Ingredients:
1 lb Italian sausage
1 ¼ c. onion, diced.
2 slices uncooked bacon, diced
2 1/3 t. minced garlic
3 c. chicken broth
5-6 potatoes cut into 1/4 “ pieces
3-5 c kale, roughly chopped (I love kale, so I put in a ton!)
2/3 c whipping cream or half and half
Salt and Pepper

Directions:
Put onion and bacon in a pot, sauté. Meanwhile, shape sausage into little bite size patties and cook in a frying pan over med-high heat until cooked through; set aside. Add broth and potatoes to onion and bacon, Boil. Simmer 15 min. Add kale, sausage, garlic, cream or half and half. Salt and pepper to taste. Simmer 5 min. more. Serve hot.

Recipe from: my mom's enrichment activity

New York Red Clam Chowder

I made this for my mom with bread bowls and we both LOVED it. I love clams but, New England chowder is just so unhealthy so when I found this recipe, I've been in heaven ever since. I hope you enjoy it as much as we do.


Ingredients:
~ 2 tsp canola oil
~ 1 med onion, finely chopped
~ 2 large yellow boiling potatoes (about 1 lb), peeled and cut int o med-size pieces
~ 2 cups canned chopped tomatoes, with their juices
~ 1 cup dry white wine (I buy white "cooking" wine)
~ 2 cups cold water
~ 1 tsp dried thyme leaves
~ salt and pepper
~ 2 cups chopped clams, with their juices
~ 2 T chopped fresh parsley leaves (I use dried)

Directions:
Heat the oil in a heavy 4 qt saucepan over med-high heat. Add onion and cook, stirring until it begins to often. Stir in the potatoes, tomatoes, wine, water and thyme and season with salt and pepper to taste. Bring to a boil. Reduce the heat to med-low, partially cover saucepan and simmer until potatoes are tender when pierced with a sharp knife, about 20 minutes. Add the clams and cook 10 min. longer. Add parsley and serve. Bread bowls are particularly good with this recipe.

Home-Style Chicken and Veggie Soup

A wholesomely healthy chicken and vegetable soup that's easy to make with whatever veggies you have on hand. I got this recipe from my sister. We've made it numerous times over the past couple of years. It's one of my fav healthy soups. Don't forget to make bread bowls with this (recipe posted earlier)! (I'm eating it as I'm typing and it's YUM!)


Ingredients:
~1 tsp EVOO
~1/2 lb boneless, skinless chicken breast, cut into 1-inch pieces
~Salt
~1 medium-size onion, finely chopped
~2 carrots, trimmed and chopped
~1 zucchini, trimmed and diced
~1 large yellow boiling potato (about 1/2 lb)
~2 cups canned chopped tomatoes, with their juices
~4 cups chicken broth
~Pepper
~1/4 cup fresh parsley leaves (optional)

Directions:
Heat the oil in a heavy 4 qt sauce pan over med-high heat. Add chicken, season w/ salt to taste, and cook, stirring until all pieces have turned white and are beginning to brown, about 5 minutes. Remove chicken with a slotted spoon and place in a small bowl.

Add the onion, carrots, celery, fennel and zucchini to the pan and cook, stirring until the veggies begin to soften.

Stir in the chicken pieces, potato, tomatoes and broth and bring to a boil. Partially cover the saucepan, reduce the heat to med-low, and simmer until the potato is tender and the chicken cooked through, about 30 minutes. Season with salt and pepper to taste. Stir in the parsley, and serve.

Recipe from: my sister, Tricia

Broccoli, Ham, and Cheese Soup - CROCKPOT RECIPE

It's a cinch to get kids to eat their broccoli with this rich cheese soup. You should try this in my home-made bread bowls (recipe recently posted). This is a delicious comfort food that will have you sitting in front of the window on a cold winter day wishing winter would never end (imagine that)!


Ingredients:
5 large russet potatoes, peeled and diced
4 garlic cloves, pressed (I substitute with powdered instead)
1 medium onion, chopped
2 (14 oz.) cans chicken broth
2 cups diced cooked ham
1 1/2 cups broccoli florets
1/2 tsp salt
3/4 tsp pepper
2 cups whipping cream or half and half
2 cups shredded sharp cheddar cheese
Toppings: sour cream, shredded cheddar cheese

Directions:
Combine first 8 ingredients in a 5-quart slow cooker. Cover and cook on LOW 8 hours or until potatoes are tender. Process half of soup mixture in a food processor until smooth. Gradually stir potato puree, whipping cream, and 2 cups cheese into remaining soup mixture. Cover and cook on LOW 30 more minutes or until thoroughly heated. Serve with desired toppings. Makes 12 cups.

Recipe from: my sister, TRICIA

"Baked" Potato Soup - CROCKPOT RECIPE!

This recipe is SOO delicious! It's a down-home comfort version of a loaded twice baked potato - warm and creamy, just the way potato soup should be! My sister found this recipe and it has spread through our family like wildfire. Very simple with ingredients you usually always have on hand (except maybe cream/half and half). I make home-made crescent rolls with this recipe to finish off the meal just perfectly. I'll post the delicious, flaky, perfect crescent roll recipe soon!


Ingredients:
6 large russet potatoes, peeled and cut in to 1/2-inch cubes (about 3 3/4 lbs.)
1 large onion, chopped (about 1 1/2 cups)
3 (14 oz) cans chicken broth with roasted garlic (I've used regular chick broth and added garlic)
1/4 cup butter
2 1/2 tsp salt
1 1/4 tsp pepper
1 cup whipping cream or half-and-half
1 cup (4 oz) sharp cheddar cheese, shredded
3 T chopped fresh chives
1 (8 oz) container sour cream (optional)
4 bacon slices, cooked and crumbled
shredded cheddar cheese

Directions:
combine first 6 ingredients in a 5-quart slow cooker. Cover and cook on HIGH 4 hours or on LOW 8 hours or until potato is tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives. Top with sour cream, if desired, and sprinkle with bacon and cheddar cheese before serving.

Recipe from: my sister, TRICIA