Tortilla Soup

This is a healthy and BETTER TASTING alternative to the taco soup recipe that everyone uses. MMMmmm. Just as great without chicken too!

1 onion, chopped

3 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon dried oregano

1 (28 ounce) can crushed tomatoes or your own canned!!

2 1/2 cups chicken broth

1 cup frozen corn

1 cup white hominy or just another cup corn

1 (4 ounce) can chopped green chile peppers

1 can black beans, rinsed and drained

1/4 cup chopped fresh cilantro

2 boneless chicken breast halves, cooked (optional)

crushed tortilla chips

sliced avocado

shredded Monterey Jack cheese

chopped green onions

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top (optional) with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Broccoli Cheese Soup

I can't wait for dinner tonight!!  The best Broccoli Cheese Soup served with our Whole Wheat Rolls. Delicious!!!

1 cup diced celery                                                      

1 bunch diced green onion                              

2 cups diced potatoes 

2 1/2 Cups broccoli (cut very small)   

1 ½ teaspoon salt  

½ cup butter
1 quart skim milk                                                     

¾ cup flour

2 cups grated cheddar cheese

                                                            

In a saucepan, place vegetables, salt, and just enough water to cover them.  Cook until vegetables are barely tender (slightly firm, not mushy).  5 to 7 minutes.  In a second saucepan, melt butter, remove from heat, add flour and blend.  Add milk, cook stirring constantly.  Stir with wire whip until smooth and thick.  Mix contents of both pans together.  Do not drain vegetables.  Cook for a few minutes. Mix in grated cheese and stir till melted.   May need more salt and a little pepper.  If it needs thinning, use milk and thin only while hot.      



For Lenie: Split Pea Soup

This is "souper" easy and super cheap! Really is yummo too!

1 pkg (about 2 1/2 c. or 1 lb.), dried split peas

9 c. chicken broth

4 carrots, coarsely chopped

3 medium potatoes, diced small

3 celery stalks, chopped

1 onion, finely chopped

diced ham (about 2 c. or so)

1 tsp. minced garlic

1 tsp. Kosher Salt

1/2 tsp. pepper

1 bay leaf

Combine all ingredients in Crock Pot and cook on low for about 7-8 hours (or on high for about 4-5 hours). Remove bay leaf before serving. Serve with sliced french bread.

Amazing White Chicken Chili

This is one of my families very favorites!

4 boneless, skinless chicken breasts, fat trimmed

2 tsp. + 2 tsp. vegetable or olive oil

1 onion, chopped

1 tsp. minced garlic

2 tsp. ground cumin

2 tsp. oregano

1/2 tsp. ground cayenne pepper (I used a very scant 1/8 tsp and I think it is still hot!

2 4 oz. cans diced green Anaheim chiles 4 cups chicken stock

2 cans (15 oz.) Great Northern Beans or other white beans, with juice

1 tsp. chicken flavor base

Optional: 1 small bunch cilantro, chopped (about 1/2 - 3/4 cup)

Saute chicken until cooked through and barely starting to brown. Remove from pan and let cool. While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then saute onions until they're softened and just starting to brown, about 5 minutes. Add minced garlic and saute about 1 minute more, then add the ground cumin, oregano, and ground cayenne pepper and saute a couple minutes more.Add canned diced green Anaheim chilis, 2 cans white beans, 4 cups chicken stock or canned chicken broth, and chicken flavor base (if using), turn to low simmer and let cook for 30 minutes.

While the chili simmers, use your fingers or a fork to shred the chicken into bite-sized pieces. (Don't cut, because cut chicken pieces will shred apart into strings in the chili when they cook.) After the chili has simmered for 30 minutes, add the chicken and simmer 10-15 minutes more.If using cilantro, chop it while the chili simmers the last 10-15 minutes with the chicken added. Then add the chopped cilantro and simmer about 5 minutes more. Serve hot. Serving Suggestions: ~Grated cheese is great for serving sprinkled on the chili (I used four cheese Mexican blend, which is a blend of low-fat cheeses) ~You can sprinkle some crushed white tortilla chips over the chili before adding the cheese.

From: http://www.kalynskitchen.com/