Chicken Tortilla Soup

Ingredients
6 cups chicken broth 
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
1/2 teaspoon dry cilantro
1 cup shredded chicken
2 (15-ounce) can chopped tomatoes
large yellow onion, cut into large wedges
1 lime, quartered
Kosher salt
fresh ground black pepper
1 cup canola oil
2 flour tortillas

Directions
In a large pot over medium-high heat, combine the broth with the chicken, onion, tomatoes, red pepper flakes, chili powder, cilantro, lime, pepper, and salt to taste. Bring to a simmer.

While soup is heating, heat the oil in a medium skillet over medium-high heat.

Cut the tortillas into thin strips and fry them in batches until they are golden brown. Drain on paper towels or a paper bag and season with salt. When the soup is hot, taste and adjust the seasoning. Serve it in bowls topped with the tortilla strips.

Serving Yield: 8

Perfect for a cold wet day, even in the summer!  We enjoyed ours with fresh baked artisan bread.

Creamy Chicken Noodle Soup

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

2 hr 0 min

Level:

Easy

Serves:

8 servings

Ingredients

• 2 tbsp olive oil
• 1 store-bought roasted chicken
• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced red pepper
• 1 can sliced carrot
• 4 (14-ounce) cans low-sodium chicken broth
• 1 (10.75-ounce) can condensed cream of celery
• 2 tbsp spice de provence
• 1 tbsp rotisserie chicken spices
• Salt and pepper
• 2 cups egg noodles, cooked

Directions

Remove the skin from the chicken and shred the meat from the bone. Heat large pot over medium high and add olive oil, onions, celery, pepper, and carrots. Once vegetables are tender add chicken.  Stir in broth, cream of soup, and spices and season with salt and pepper. Cover and cook on low for 2 hours.

When soup is finished, stir in egg noodles. Adjust seasonings and serve.

Leftovers Jarred for Sharing

Chicken Tortilla Soup

Serves 4

6 corn tortillas
3 tbsp vegetable oil
1 jar mild raspberry salsa
1 can diced tomatoes with green chilies
1 can pinto beans
1 3/4 cup chicken broth
1 3/4 cup water
1 lb chicken tenderloin, cut up into bite sized pieces
1/4 cup sour cream
1 avocado, chopped

1.  In a crockpot add salsa, tomatoes, beans, broth, water, & chicken.  Cook over high heat for 4 hours.

2.  Just before serving:  Cut tortilla's into strips.  In a skillet over medium high heat add oil and tortilla strips.  Fry until golden brown.  With a slotted spoon remove strips to a plate lined with paper towels.  Salt and pepper.

3.  To serve: Ladle soup from crock pot into bowl, top with tortilla strips, a dollop of sour cream and avocado.

350 Calories

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From Giada De Laurentiis

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Indian Stew

1 cup white rice
2 tablespoons olive oil
1 medium onion, minced
2 garlic cloves, finely chopped
Coarse salt and ground pepper
1 tablespoon curry powder
1 teaspoon ground ginger
3 cups pasta sauce
2 cans (15 ounces each) chickpeas, rinsed and drained
1 tablespoon fresh lime juice, plus lime wedges for garnish
1/2 cup plain low-fat yogurt

Cook rice according to package instructions; cover, and keep warm.
While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges.

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From Top Secret Recipies.com

Garlic Bread From Wal-Mart

Pork and Apple Stew

From Martha Stewart

Pumpkin Kale Soup

In a large stock pot over medium heat cook 4 slices of bacon (cut into 1/2 in pieces). Cook for 5 minutes or until crisp. Remove bacon (leaving grease) to a paper towel lined plate. Add a medium onion (chopped finely) to the bacon grease. Cook until translucent, about 5 minutes. Add 6 cups of Kale (without stems) to onions. Cook until soft, about 4 minutes. Add one large can of pumpkin puree' and enough water to make soup to the right consistency (about 4-6 cups) to kale. While heating add 1 tsp ground black pepper, 1/2 tsp salt, 1/4 tsp cumin, 1/4 cinnamon, 1/4 garlic powder, 1/4 all spice. Serve once hot and garnish with bacon.

Serves 4-6 Adults
Total Cooking Time 30 Minutes

Corn Chowder

This is a food storage staple and a budget meal which is oh so yummy. A win, win, win.

In a crockpot or saucepan add the following ingredients:

2 tsp minced garlic
4 tbsp unwanted butter
2 tsp chicken bouillon
2 tsp ground black pepper (I like a lot)
2 cans of corn kernels with water
2 cans of diced potatoes with water
1 jar pearl onions with water
1 packet diced bacon (found with salad dressing)

Cook until hot. Just before serving, remove from heat and slowly stir in 1 1/2 cups heavy cream or milk.

Serves 4
Cost under $10!

Beef Bourguignon with Garlic and Herb Parmesean Rolls

From Martha Stewart

Gluten Free Pumpkin Soup

1tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp cumin
1 tsp curry
1 15 oz can pumpkin
1 14 oz can diced tomatoes with chilies
1 cup corn kernels
1/2 cup salsa
1 cup chicken broth
1 14oz can coconut milk
Sea salt and fresh ground pepper, to taste
Chopped cilantro, to taste
1 tsp raw organic agave nectar
Juice from one 1 fresh lime
1 can black beans

I placed all of the ingredients in my crock pot and cooked on low heat for four hours. Serve with organic blue corn tortilla chips.

Beef Coconut Soup with Crispy Shallots

From Martha Stewart

Kiwi Lime Soup

From Food Network

Savory Beef Stew

From Food.com

French Onion Soup

From Martha Stewart

Pumpkin and Black Bean Soup

Recipe courtesy Rachael Ray

Prep Time:

5 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 2 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 medium onion, finely chopped
• 3 cups canned or packaged vegetable stock, found on soup aisle
• 1 can (14 1/2 ounces) diced tomatoes in juice
• 1 can (15 ounces) black beans, drained
• 2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
• 1 cup heavy cream
• 1 tablespoon curry powder, 1 palm full
• 1 1/2 teaspoons ground cumin, 1/2 palm full
• 1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
• Katie's Note:  Add 1 tsp Cinnamon
• Coarse salt
• 20 blades fresh chives, chopped or snipped, for garnish

Directions

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

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