Chicken Enchilada Soup {Chili’s Copycat}

I love soup. Broccoli cheese, chicken noodle, clam chowder and potato soup are some of my favorites but I also love a good enchilada soup. I will fully admit I don’t like a whole lot of veggies in my soup so I am sometimes leary about ordering enchilada soup. I have never had Chili’s version but my mom has told me it’s delish. After looking at the recipe, I knew most of my household would love it (Joel is a soup hater, boo).

Masa harina, a flour made of ground corn, is used to make tortillas, tamales and other traditional Mexican dishes. In this recipe, it not only lends that traditional enchilada taste to the soup but it also helps thicken it. Masa harina is usually found in the baking aisle by the flour or in the Mexican/ethnic food aisle. I’ve seen it at Wal-Mart so it shouldn’t be too hard to find. But if you can’t find it, or don’t wish to buy it for one recipe (although you could make this delicious dish with it), you could mince up some flour tortillas and they will dissolve into the soup for added flavor and texture.

The Chili’s version does not include corn or black beans but we like them around here and they add more texture and yumminess so I decided to add them. This is a really simple, convenient meal that is quick to throw together so it would be a great option for a busy weeknight or for when you don’t feel like cooking.

This makes a huge amount of soup so I should have halved it, especially considering the whiny boy. I ate it for lunch for a few days and froze the rest in individual portions. I will have to update on how the freezing went once I try some.

Chicken Enchilada Soup {Chili’s Copycat}
recipe from Lindsay’s Lucious

2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 tablespoon chicken soup base
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
1 cup masa harina (or 6 small corn tortillas, minced)
16 oz. Velveeta, cubed
1 cup colby jack cheese, shredded
1 (22 oz.) bag Tyson roasted and diced chicken, thawed
1 can whole kernel corn, drained (optional)
1 can black beans, drained (optional)
Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips

1. In a skillet, heat the olive oil over medium heat, and saute the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot.

2. Add all the other ingredients, except the chicken, corn and black beans. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender).

3. Add the chicken pieces, corn and black beans and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

Creamy Tomato Tortellini Soup

Let me begin by telling you I am not a big fan of tomato soup. But Joel on the other hand is and has been begging for grilled cheese and tomato soup since the cold weather hit. I finally gave in but just couldn’t go the traditional route….it grosses me out.

So I went on the hunt for a creamy version that would have more purpose than just a dunk for the grilled cheese (although that’s all Joel really wants it for anyway). I came across this creamy tomato tortellini soup on Taste of Home’s website and knew it would be a good balance of what he liked and what I was looking for in a soup to share with you all.

It starts with canned tomato soup and veggie broth which helps bring this soup together in about 15 minutes. It’s great for busy, chilly evenings when you don’t have a lot of time but want something warm and comforting. The tortellini bring some heft to the soup and make it a lot more filling than the average tomato soup. And the added spices jazz up the canned ingredients. It’s perfect served alongside the ultimate grilled cheese.

Creamy Tomato Tortellini Soup
recipe from Taste of Home

1 package (9 ounces) refrigerated cheese tortellini (I used frozen)
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes (I left these out)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

1. Cook tortellini according to package directions.

2. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings.

Black Bean Soup

Winter has finally struck here and it means business. This is the perfect hearty soup to warm you to the core on these cold nights we have been having. I love a good, thick soup that is filling and this totally fit the bill. The cumin provides a delicious, smoky flavor while the lime juice adds a nice little acidity to the soup. I love the addition of sweet potatoes, it was unique and super yummy with the black beans.

I left the ham hock out but I bet it would be so tasty with little bits of ham throughout (or bacon would be good too). This recipe is easily adaptable for vegetarians….just leave out the ham as I did and use veggie stock instead of chicken.

This soup takes awhile and involves soaking the beans overnight so it takes a bit of preparation and planning. Top this soup with some crispy tortilla strips to add a crunchy texture or scoop it up with some crusty french bread. Yum!

Black Bean Soup with Sweet Potatoes
recipe from Simply Recipes

1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
1 lb smoked ham hock or shank (or a 1lb. bacon cook and crumbled – added before serving)
2 bay leaves
5 cups water
1/8 teaspoon baking soda
1/2 teaspoon salt
4 Tbsp olive oil
1 large yellow onion, chopped fine
1 medium sweet potato, chopped into
1/2-inch pieces (can substitute 2 large carrots)
1/2 carrot, chopped fine
1 celery rib, chopped fine
1/2 teaspoon salt
4 medium garlic cloves, minced
1 Tbsp ground cumin
1 teaspoon chile powder
2 cups chicken stock
1 Tbsp molasses
1 red bell pepper, roughly chopped
3 to 4 Tbsp lime juice (can substitute lemon juice)
Salt

Garnishes: Tortilla strips Chopped fresh cilantro Sour cream Avocado, peeled and chopped

1. Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.

2. Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.

3. Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

4. Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don’t fill the blender more than half way at a time and hold the lid while blending.) Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

Serve with garnishes. Makes 8 cups. Serves 6.

Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tempt My Tummy Tuesday,  These Chicks Cooked, Friday Food, Fusion Friday, Full Plate Thursday and What I Whipped Up Wednesday.

Creamy Chicken Noodle Soup {Crazy Cooking Challenge}

The Crazy Cooking Challenge is back again…this time with Chicken Noodle Soup. I have been putting off making my soup for quite awhile because we just haven’t been having soup weather. It’s been in the 40′s and 50′s recently which is incredibly unusual for Minnesota in January. I’ll take it!

I finally got to making my soup yesterday after searching through many blogs to find the perfect Chicken Noodle Soup. I’ve always enjoyed creamy chicken noodle soups so after reading this recipe over at Let’s Dish I knew it would be a huge hit in our home. It had a rich, deep chicken flavor along with a delicously creamy texture. The soup was thicker than most chicken noodle soups making it more filling and satisfying. I also loved the use of frozen egg noodles, they really are the best!

Be sure to click the linky tools link below to check out everyone else’s Chicken Noodle Soup recipes!

Creamy Chicken Noodle Soup
recipe from Let’s Dish

2 tablespoons butter
2 cups chopped carrots
1 cup chopped celery
1 cup chopped onion
6 cups chicken broth
2-3 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 cup milk
1 (16 oz.) package frozen egg noodles (I used Reames)
Salt, pepper and parsley, to taste

1. Thaw noodles according to package directions (if required). Meanwhile, melt butter in a large sauce pan over medium-high heat.  Add the chopped onion, celery and carrots and saute until the vegetables are just tender, about 5 minutes.  Add chicken broth to vegetables in pot and bring to a simmer.

2. Add chicken breasts and boil until chicken is cooked through, 8-10 minutes.  Remove chicken from pot and shred with two forks; set aside.  Add the milk to the pot and return to a boil.  Gently stir the thawed noodles into the broth, along with the shredded chicken.  Cook for about 15 minutes, or until noodles are tender.  Stir in cream of chicken soup and simmer a few minutes more.

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Recipe linked to Mangia Monday, Tasty Tuesday, Totally Tasty Tuesday, Tempt My Tummy Tuesday.Full Plate Thursday, Friday Food and Fusion Fridays.

Cracker Barrel Chicken and Dumplings

I am a Southern girl at heart (or I would like to be at least). I lived in Georgia for 5 years as a child and sometimes wish that I had spent more time there so I could claim I was from the south. I just love the image of sitting on the porch, sipping sweet tea on a hot summer day. I always wanted to be a Southern Belle with that sweet Southern drawl and a string of pearls around my neck. But alas, it is not so.

But while living in the south I did pick up a love for their food. Fried chicken, biscuits and gravy, macaroni and cheese, barbeque and chicken and dumplings are just a few of my favorites. These chicken and dumplings are so satisfying and filling. The flour in the dumplings thicken up the broth to create a great, creamy sauce. While this dish does take some time and effort, it truly is a perfect and comforting winter meal.

Cracker Barrel Chicken and Dumplings
recipe from Top Secret Restaurant Recipes 1

Chicken and Broth
3 quarts water
1 3- to 4-pound chicken, cut up
1 1/2 tsp. salt
1 small onion, sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4 to 6 whole parsley leaves
1 tsp. coarsely ground black pepper
1 Tbsp. lemon juice

Dumplings
2 cups all-purpose flour
1 Tbsp. baking powder
1 1/4 tsp. salt
1 cup plu 2 Tbsp. milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon salt, onion, celery, garlic, bay leaf and parsley to the pot. Reduce heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one thrid.
2. When the chicken has cooked, remove it from the pot and set it aside. Strain the swtock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.
3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe–it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon salt and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.
4. For dumplings, combine flour, baking powder, salt and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5 to 10 minutes. Roll the dough out onto a floured surface to about a 1/2-inch thickness.
5. Cut the dough into 1/2-inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer 20 to 30 minutes until thick. Stir often.
6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5 to 10 minutes, but don’t stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.
7. When the gravy has reached the desired consistency, ladle four portions into bowls and serve hot.

Recipe linked to Full Plate Thursday, Fusion Fridays, Mangia Monday, Tasty Tuesday, Totally Tasty Tuesday, Tempt My Tummy Tuesday, These Chicks Cooked and What I Whipped Up Wednesday.

Potato Soup

This is one of my favorite soups to make at home because it is so delicious, easy and comforting. And because it seems to have turned from summer to fall in a flash this was at the top of my dinner menu list. During the last few weeks of summer, I was really looking forward to fall but now that it is here I’m not so sure. It’s definitely my favorite season….soup, pumpkin treats, sweaters, changing leaves. There really isn’t anything not to like, oh yeah except for the fact that it leads to a cold, harsh winter. That always makes me a bit leery. This soup helps make up for the whole winter thing.

I love the convenience of this soup. It can simmer away all day in a slow cooker or you can throw it together in about a half hour. It uses a small amount of easily accessible ingredients. You can throw in anything you like. We like to add cubed ham but you could also stir in bacon, carrots, cheddar cheese or smoked kielbasa instead.

Joel is not a fan of soup for dinner because according to him, it is not filling enough. If you feel the same way, try serving it with an Ultimate Grilled Cheese sandwich. That is always Joel’s favorite accompaniment to soup.

Potato and Ham Soup
1 family size can (26 oz.) Cream of Chicken Soup
1 (2lb.) package frozen Southern-Style Hashbrowns
1 stick butter, melted
1 quart half and half
medium onion, finely diced
1 soup can of milk
1 lb. diced ham

Combine all ingredients in a slow cooker and cook on high for 6 hours or combine in a stock pot and cook until warmed through (the longer it cooks the thicker and yummier it will get).

Recipe linked to:
Fusion Friday
Friday Food
Crumbs and Chaos
Fat Camp Friday
Tasty Tuesday
Tempt My Tummy Tuesday
Totally Tasty Tuesday
Cast Party Wednesday
These Chicks Cooked
Full Plate Thursday
Everyday Sisters Sharing Sunday

 

Zuppa Toscana Soup

Our family enjoys Olive Garden but every time we try to go it’s almost always an hour wait.  That is much too long with a baby!  Luckily I found a copycat recipe for their Zuppa Toscana soup years ago and it can be made in the time it would take us to simply sit down at the restaurant. 

I have altered it for our taste and I think it’s pretty darn close.  The original recipe called for the addition of kale which I always pick around at the restaurant so we leave that out but feel free to add it!  It’s still a bit chilly and windy here in Fargo so it was the perfect lunch today!

This is a thin soup but it is hearty and filling.  Soak up the last of the soup with some delicious french bread! Yum!

Zuppa Toscana Soup
Serves 2

3 ¼  cup chicken broth or stock
2/3 cup heavy cream
1 large russet potato
2 garlic cloves
2-3 Tbsp. onion, finely chopped
½ lb. spicy sausage
¼ tsp. salt
¼ tsp. crushed red pepper

1. Take sausage out of casing and crumble into a pan; cook until no longer pink with the onion and garlic.  Remove to a paper towel lined plate to drain the excess grease.
2. Combine the broth/stock and cream in a saucepan over medium heat.
3. Add sausage.
4. Scrub the potatoes then slice ¼ inch thick then quarter and add to the soup.
5. Add the salt and crushed red pepper and let the soup simmer for an hour.  Stir occasionally.

Linked to:
Everyday Sisters Sharing Sunday