Taco Soup

This recipe is SO easy because it is mostly canned! ;) And it makes a TON

1 lb ground beef

1 large onion chopped

1 can pinto beans (undrained)

1 can black beans (undrained)

1 can red beans (undrained)

1 can corn (undrained)

1 can tomato sauce (15 oz)

1 can Rotel spicy tomatoes

2 small cans chopped green chili

1 package taco seasoning mix

1 1/2 cup water

1 bag Fritos

Shredded cheddar cheese

Cook meat & onions in large pot, drain fat. Stir in everything except Fritos and cheese. Bring to boil and let simmer for 15 minutes uncovered. Serve in bowl and top with Frito's and cheese.

Potato & Onion Chowder

Its soup season!! My favorite!! I made this twice last week and each time forgot to take a pic. I'm sure I'll be making it again soon and will upload a pic then.

1 cup diced onions

1/2 cup finely chopped celery

2 Tbsp butter

1 can (about 14oz) condensed chicken broth

1 tsp. salt

Dash of pepper

2 cups cubed potatoes (i usually put in a little more, whatever 2 large potatoes give me)

1 1/2 cup milk

1/2 cup light cream

1 tsp. chopped parsley (I will use dry parsley sometimes, still tastes good)

Saute onions & celery in butter until transparent, but not browned. Add chicken broth, salt, pepper, and potatoes. Cover and bring to boil. Reduce heat and boil gently until potatoes are tender, about 20 minutes. Add milk, light cream, and parsley. Heat thoroughly. Makes about 4-5 servings.

EASY Tortilla Soup

 We made this last night and aside from being terribly easy, it was delicious! I got this recipe from another recipe blog.

Tortilla Soup by Linda Smith Ingredients:

1 lb. cooked chicken or browned hamburger meat (Or one can of canned chicken)
2 cans Cream of Chicken Soup
1 can chicken broth
1 can corn
1 can Ranch Style Beans
1 can black beans, rinsed
1 can Ro-Tel

Combine all of the above ingredients and simmer on medium heat to a boil. Pour over chips and sprinkle cheese on top.
Try to get the low sodium versions of all the canned stuff. There is enough salt on the chips. Also, thinner restaurant style chips get too soggy. Tostitos are the best. You can "customize" this recipe. For example, you can add chunks of avocado, or even a dollop of guac on top after you serve it, or add cilantro or let it chill and use it as a dip. It also doesn't matter if you like more corn, or more beans, although if you take any of the ingredients out, it will change the flavor. It also keeps really well in the fridge.

It's good! Try it!

Mexi-Chicken Soup

• I fell in love with this soup last night. I only wish I had taken a photo, sorry.
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• 1 32-oz. box reduced-sodium chicken broth
• 1 15-oz. can black beans, rinsed and drained
• 1 15-oz. can golden hominy, rinsed and drained
• 1 cup bottled salsa
• 1 green sweet pepper, cut in strips
• 1 4-oz. can diced green chiles
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 2-1/2 cups chopped cooked chicken
• Snipped fresh herbs (optional)

directions

1. In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add chicken; heat through. To serve, sprinkle with fresh herbs. Makes 6 servings.

Curry Pumpkin Soup

I'm always on the lookout for low-fat recipes, and so this one caught my eye, and it's perfect for Fall, so it's a double plus. My husband and I loved it, but it only got okay reviews, so I'm curious to see what others think. Be sure to rate it if you get a chance to make it. Taken from Better Homes and Gardens Oct 08.

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1 recipe Orange-Cranberry Topper (see below)
2 Tbsp. butter
2 medium onions, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 15-oz cans pumpkin
2 14-oz cans reduced-sodium chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 tsp salt
1/4 tsp ground black pepper

1. Prepare Orange-Cranberry Topper. (We had lots leftover, a little goes a long way.)

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2. In 4-qt. Dutch oven melt butter over medium heat. Add onions, carrot, and celery. Cook, 10 minutes, stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook and stir 1 minute. Add pumpkin, broth, and water. Increase heat to medium-high; bring to boiling. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
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3. In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. Return all pumpkin mixture to Dutch oven.

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4. Stir half-and-half, salt, and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.

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5. Orange-Cranberry Topper: In small bowl combine 1/2 cup dried cranberries, 1 tablespoon finely shredded orange peel, and 2 tablespoons snipped fresh Italian (flat-leaf) parsley. Serves 8.

Baked Potato Soup

from Delectable Edibles

This was really good but would be so much better when it's actually cold outside. I planned all my meals for this week thinking it would start to get cold, but we are still waiting here! I was surprised how little time this took, and if you keep the two canned ingredients + potatoes stocked it could be a good backup recipe. I served it with cooked broccoli which we ended up also throwing into the soup for more variety.

2 large or 3 medium baking potatoes, baked or microwaved
Cooked and crumbled bacon (optional)
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) evaporated milk
Shredded cheddar cheese (optional)
Sliced green onions (optional)
I always add some dill, too...

MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.

Tortellini Soup

Thanks to my mom for this one! It's yummy but make sure your zucchini and carrots are cooked all the way before serving, 10 minutes wasn't long enough for mine.

1 lb. Italian Sausage (i used turkey sausage links)
1 cup onion, chopped
2 cloves garlic, minced
1 tsp. basil, oregano, parsley

Saute above ingredients.

In a large pan add:

5 cups beef broth

1 cup water

1 can tomato sauce

1 large can stewed or diced tomatoes

1 cup sliced carrots

Cook on low heat for 40 minutes.

About ten minutes before serving add:

1 diced green or red bell pepper

2 cups zucchini (quartered chunks)

1 large package cheese tortellini

1 small can sliced olives

If desired, sprinkle parmesan cheese on top.

Enjoy!

Chicken Tortilla Soup

From We're Just That Good

4 frozen chicken breasts

1 onion, chopped

3 corn tortillas, cut up

1 can corn, drained

2 cans chicken broth

1 can diced tomatoes, drained

1 cup salsa verde

1 can diced green chilies

1 tsp. oregano

1 tsp. cumin

salt and pepper to taste

tortilla chips, sour cream, and cheddar cheese

Cook in crockpot for 7 hours until chicken shreds with a fork. Garnish with crumbled tortilla chips, sour cream, and cheddar cheese

Ten Minute Tomato Soup

I am the LAST person you would get any type of cooking advice from!! I NEVER cook but decided to get a little creative the other night. I wanted something quick, easy and not FAST FOOD!! I love tomato soup and it was a little gloomy outside so it sounded perfect. I found that if you add just a few other ingredients to your soup, you can have a really yummy tomato soup. This literally takes no more than 10 minutes!! You really don't have to "cook", just be able to chop, heat, stir and serve. If I can do it...anyone can!! Enjoy...

Ingredients:


2-4 cans/bowls of Campbell's Creamy Tomato Soup
1/2-1 clove of garlic
1 package of Uncle Ben's Ready Rice
1 package of Kraft Shredded Cheese

1. Pour desired amounts of soup into a pot. (You can buy the soup that all you need to do is heat up or buy the actual cans of soup that you would add milk to)

2. Microwave the Ready Rice. (just takes 90 seconds!!)

3. Chop up some garlic. (I usually use at least a 1/2 clove, just depends on how much you like garlic)

4. When the rice is done, just pour it into the soup. Make sure to stir your soup!!

5. Add your garlic and continue to stir.

6. When the soup is at your desired temperature, add as much shredded cheese as you want. Stir after you add the cheese and allow it to melt.

7. Serve and enjoy!!! I sometimes add some more cheese once it is poured into my bowl!!!