Chili's chicken enchilada soup

1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo
1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Chicken Fajita Chili

Chicken Fajita Chili

Combine the ingredients in your slow cooker before you head out the door to run errands. Dinner will be ready when you return.

Servings: 6 (about 1-1/2 cups each) servings

2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces

1 tablespoon chili powder

1 teaspoon fajita seasoning

1/2 teaspoon ground cumin

2 cloves garlic, minced

Nonstick cooking spray

2 14-1/2-ounce cans no-salt-added diced tomatoes

1 16-ounce package frozen pepper (yellow, green, and red) and onion stir-fry vegetables

1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
3 tablespoons light dairy sour cream (optional)

3 tablespoons shredded reduced-fat cheddar cheese (optional)

3 tablespoons purchased guacamole (optional)

Directions

1. In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin, and garlic; toss to coat. Coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally. 2. Place chicken in a 3-1/2- or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables, and cannellini beans. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. 3. If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.

Nutrition Facts

Calories 261, Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 88 mg, Sodium 294 mg, Carbohydrate 22 g, Total Sugar 7 g, Fiber 7 g, Protein 41 g. Daily

Nacho Potato Soup Recipe

Ingredients

1 package (5-1/4 ounces) au gratin potatoes

1 can (11 ounces) whole kernel corn, drained

1 can (10 ounces) diced tomatoes and green chilies, undrained

2 cups water
2 cups milk

2 cups cubed process American cheese (Velveeta)

Dash hot pepper sauce, optional

Minced fresh parsley, optional

Directions

In a 3-qt. saucepan, combine contents of potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts).

Taco Soup

Taco Soup

1 1/2 lbs. ground beef.
1 Large white onion chopped
2 (16 oz.) cans pinto beans, drained
2 (16 oz.) cans kidney beans, drained
2 (16 oz.) cans hominy, drained
2 (16 oz.) cans diced tomatoes, undrained
1 Pkg. taco seasoning (El Paso)
1 Pkg. Hidden Valley Ranch Original (dry)
1 Can tomato paste
1 Small can chopped chilies
2 Cans chicken broth

-Toppings-
Grated sharp cheddar cheese
Frito's
Sour Cream
Cook ground beef with the chopped onions in a skillet. Drain
Add beef, 2 cans chicken broth, tomato paste, and dry ingredients to a LARGE pot. Stir until well mixed.
Add the rest of the canned (drained) items. Cook, stirring occasionally, over medium/low heat until hot. (30-45 min.)
Serve with your favorite toppings--Enjoy!
Optional: Crockpot- Cook on LOW 6-8 hours.

Baked Potato Soup

Gaut4kidz said...


Baked Potato Soup
2 cups potatoes, diced but unpeeled
1/4 lb butter
2 cups finely chopped onion
1/2 cup flour
1 quart warm water
1/4 cup chicken broth
2 cups potato flakes
2 cups heavy cream
2 cups milk
1/2 tsp tabasco

salt, pepper, garlic powder to taste
Saute onions in butter for 10 minutes in large pot. Add flour and cook 5 minutes more. Stir frequently.
In a separate container combine water, broth, potato flakes and seasonings. Stir until mixed. Add to onion mixture slowly.
Add milk and cream and continue stirring.
Reduce heat and cook 15 minutes.
In a separate pot cook diced potatoes until tender. Combine with soup mixture and enjoy!

Salsa Beef Stew

Salsa Beef Stew
Ingredients
1 1/2 pound(s) lean ground beef
1 large onion, chopped
3 tablespoon(s) chili powder
1 tablespoon(s) olive oil
1 carrot, chopped
1 jar(s) (16 ounces) mild salsa
1 can(s) (14 to 14 1/2 ounces) chicken broth (1 3/4 cups)
1 can(s) (15 to 19 ounces) no-salt-added black beans, rinsed and drained
1 can(s) (11 ounces) no-salt-added whole-kernel corn, drained
1 can(s) (14 1/2 ounces) diced tomatoes in puree
1/2 cup(s) loosely packed fresh cilantro leaves
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Directions
1.Heat nonstick 12-inch skillet over medium-high heat until very hot but not smoking. Add ground beef and half of onion and cook 8 minutes or until liquid evaporates and beef is browned, stirring occasionally to break up beef. Stir in chili powder and cook 2 minutes.
2.Meanwhile, in 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add carrot and remaining onion, and cook 5 minutes or until golden, stirring occasionally. Stir in salsa, broth, beans, corn, and tomatoes with their juice; cook 5 minutes, stirring occasionally.

3.Stir beef mixture into bean mixture; heat through. Sprinkle with cilantro to serve