Black bean soup

Black Bean soup

1 c. salsa (I used a mango peach salsa from Costco but I have also used mild pace salsa- so any kind you choose.)

2 cans (15 1/2 0z) black beans rinsed and drained

2 c. chicken broth

1 tsp lime juice

2 Tbsp fresh cilantro

sour cream

chips

Heat the salsa in a saucepan over medium heat, stirring often for 5 min. Add beans and broth. Bring to a boil then lower the heat and simmer covered for 15 mins. Let cool slightly, then ladle half of the soup into a food processor or blender and puree it. Return the pureed soup to pot. Stir in the lime juice and chopped cilantro and heat through. Serve topped with sour cream, chips, lime wedges and more cilantro. *I just use a hand emulsion blender and blend to desired consistency.

Chicken tortilla soup

• 3 cloves garlic, minced
• 1 onion, chopped
• 3 tablespoons margarine
• 2 tablespoons all-purpose flour
• 3 (14 ounce) cans chicken broth
• 4 cups half-and-half
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup fresh salsa
• 1 (15 ounce) can creamed corn
• 6 boneless, chicken breast halves - cooked, skinned
• 2 teaspoons ground cumin
• 1 (1.27 ounce) packet dry fajita seasoning
• 3 tablespoons chopped fresh cilantro
• 16 ounces tortilla chips
• 8 ounces shredded Monterey Jack cheese

DIRECTIONS

1. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
2. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve. Serves 8.

Creamy Chicken Noodle Soup

Perfect soup for a cold snowy day like today!
2 chicken boullion cubes
2 c chopped carrots
3/4 c chopped onion
1/2 c sour cream
2 1/2 oz or 4 c cooked noodles
3-4 c chicken stock (or chicken broth)
4 chicken breasts
2 c chopped celery
2 cans cream of chicken soup
Cook and cube chicken. Salt and pepper to taste. Heat chicken stock and add boullion, carrots, celery and onion. Simmer until tender. Add cream of chicken soup and sour cream. Add chicken and noodles. Add water as needed. Salt and pepper to taste. Any preferred vegetables can be substituted.

Wendy's Chili

2 lbs ground beef
1-29 oz can of tomato sauce
1-29 oz can of pinto beans
1-29 oz can of kidney beans
1 c onion, diced
1/2 c green chilies, diced (1 lg can)
1/4 c celery, diced
3 medium tomatoes, diced
2 tsp cumin
3 Tbsp chili powder
1 1/2 tsp black pepper
2 tsp salt
2 c water
Brown meat. Combine all ingredients in crock-pot. Simmer on low for 8 hours, or 3-4 hours on high. Stir occasionally. You can add more beans and spices if desired. It makes a lot but it freezes well!

Pipers Chowder

This is the pipers chowder that Mom makes. I called Mardee to get the recipe.

5 lg. potatoes (2 cups)

1/4 c. chopped onion

1/2 c. carrots (about 3 large)

1/2 c. celery (3 stalks)

1 can corn (drain depending on desired thickness) recipe calls for creamed corn but I prefer just corn. (Corn goes in last)

Bring above ingredients to a boil in 2c. water and 1 tsp. salt. Simmer 10 mins with lid or until veggies are tender but not over cooked.

Cream sauce:

1/4 c. marg.

1/4 c. flour

2 c. milk

10 oz. colby jack cheese (or sharp cheddar)

Melt marg. and then stir in flour. Gradually add milk and stir until smooth. Stir in grated cheese until melted. Add to cream sauce the can of corn, the veggies and remaining broth. Stir until well mixed. Can add more water or milk to desire consistency. Heat but do not boil. Serve pipping hot.

Chicken Chili

Chicken Chili
4 chicken breasts, cubed
1 chopped onion
2 garlic cloves
1 tsp chili powder
S&P to taste
Brown all this together. Put in crock pot and add
3 cans Great Northern Beans (16 oz)
1 can diced green chilies (4 oz)
2 cubes chicken bullion
2 cubes beef bullion
1 tsp. cumin
Cook on low for 6-8 hours. If it is too thick, add a little water. Before serving add grated cheese to the chili,or garnish individual bowls with grated cheese.

White Bean Chicken Chili

This chili is really good if you're looking for somthing with a little different flavor...

4 chicken breasts, cubed
1 med onion
1 tsp minced garlic
3 cans great northern beans, rinsed
2 cans chicken broth
2 cans diced green chilies
1 tsp. salt, oregano, and cumin
1/4 tsp cayenne pepper

1 c. sour cream
1 c. heavy whipping cream

Saute chicken with onion and garlic. Add everything but sour cream and whipping cream. Simmer for 20 min. Then add sour cream and whipping cream just before serving.

Prep time: 30-45 min
serves: 6-8 people

Creamy Tomato Soup

With the tomatoes in full swing and the weather cooling off a bit I've got the crave for grilled cheese and fresh tomato soup. This is nothing like opening a can of tomato soup. Last summer was the first time I ever made my own tomato soup and I don't think I will ever eat it out of the can again.

Creamy Tomato Soup

1 T olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar

1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in oil (I used some cherry tomatoes that I had dried)
2 (14.5 oz) cans diced tomatoes, undrained (I used fresh tomatoes out of the garden approx. 15-20)
1 (14oz) can chicken broth
3 oz cream cheese (can use light)
optional: 1/2 tsp red pepper flakes

Optional: Parmesan cheese and fresh basil for garnish

Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often. Add sun-dried tomatoes, canned or fresh tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you're adding red pepper flakes, add them now). Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth. You could also add cream cheese directly to the pot and use an immersion blender to combine. Add additional salt and pepper to taste. (Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.)