Chicken black bean and corn chowder

Recipe and Photo from 365 Slow Cooking

 1 (10.75 oz) can cream of chicken soup
1/2 lb boneless skinless chicken breasts or thighs
1 (14 oz) can black beans, rinsed and drained
1/2 (0.5 oz) envelope dry onion soup mix
1 1/2 tsp chili powder
1 cup water
1 (14 oz) can petite diced tomatoes
1 1/2 cups frozen corn (you can used canned...just drain it)
Grated cheddar and Tortilla Chips- for serving

1.  Add soup, chicken, beans, onion soup mix, chili powder, water, and tomatoes to slow cooker.
2.  Cover and cook on LOW for about 4-6 hours.  Remove the chicken and cut into bite-size pieces, or shred.  Add back into the slow cooker.
3.  Add in corn and let cook for another 15 minutes on HIGH.
4.  Ladle into individual serving bowls and serve with shredded cheese and tortilla chips.

* Sorry no ratings today.  Yummmm!  It's good.

Broccoli Cheese Soup

 

 

 

Ingredients:

• 1 1/2 c. Shirley J Whisk Bliss Original
• 1 lbs Fresh Broccoli Cut Into Bite-Size Pieces
• 6 c. Water
• 3 c. Cheddar Cheese, Grated

Directions:

In large stock pot combine broccoli and 3 cups of the water, bring to a boil and cook for 5 minutes. Add remaining water and Whisk Bliss Original and stir well. Bring mixture back to a boil and add cheese, simmer for 3-5 minutes. Serve. Garnish individual bowls of soup with shredded cheese, if desired.

Recipe and Photo from Shirley J

*If anyone is interested in Shirley J products...I have a friend who can hook you up...just let me know!

Rate It!
Jen: 9
Kile:8.5
Kiley: not home
Madee: not home
Destrie: 10 x 10- I guess he likes it!!!

Salsa Chicken Soup

Recipe and Photo from: Taste of Home

Ingredients

• 1/2 pound cooked chicken -shredded
• 1 can (14-1/2 ounces) chicken broth
• 1-3/4 cups water
• 1 to 2 teaspoons chili powder
• 1 cup frozen corn
• 1 cup salsa
• Shredded Monterey Jack cheese or pepper Jack cheese, optional

Directions

• In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add salsa and heat through. Garnish with cheese if desired. Yield: 6 servings

Rate It!
I forgot to get ratings...everyone ate all of it though.  It was good.  I would give it an 8.5  Try it, it's a keeper and so quick and easy!

Pumpkin Curry Soup

Recipe from Mary McBride

2 cups canned pumpkin
1/2 c onion chopped
2 cloves garlic
4 c water
6 chicken bullion cubes
1 1/2 tsp curry powder
1/4 tsp pepper
1 1/2 tsp salt
2-3 cups cooked rice
2 c half and half
3 cups cooked chicken
1 bay leaf
pinch of nutmeg

Saute onion and garlic. Add everything but cream, and rice. Reduce heat and simmer for about 30 min. Add rice and cream at the end. Heat through. Remove bay leaf and serve.

Rate It!
Jen: 8
Kile: 7
Kiley: 7
Madee: 6
Destrie: not good

Beef Stew with Potatoes

Recipe and photo from Jamie Cooks It Up


1 pound beef stew chunks
4 carrots, sliced
4 medium potatoes, cubed
1 large onion, cut into chunks
1 bay leaf
1 1 oz. package Lipton Onion Soup Mix
2 10.5 oz cans cream of mushroom soup
1 8 oz can tomato sauce

1. Cut up your vegetables.
2. Spray the inside of your crock pot. Layer the beef, carrots, potatoes, and onion in the crock. Place the bay leaf on top.
3. In a medium sized bowl combine the Soup Mix, cream of mushroom soup (undiluted) and tomato sauce. Stir them all around until mixed well.
4. Pour the soup mixture over the top of the veggies and beef. Don't stir.
5. Cook on high for 4 hours, or on low for 8. Remove bay leaf before serving.

Rate It!
Jen: 7
Kile: 8
Kiley: not home
Madee: 5
Destrie: ok

Lemon Chicken Rice Soup

Recipe and photo from Recipe Girl

Ingredients:
7 cups chicken broth
1 cube chicken bouillon
1/2 cup uncooked regular rice
1/3 cup diced carrots
1/3 cup diced celery
1/3 cup finely chopped onion
1 1/2 cups cooked chicken, diced or shredded
2 Tablespoons butter
2 Tablespoons all-purpose flour
3 large eggs
4 Tablespoons freshly squeezed lemon juice
salt and pepper to taste
lemon slices for garnish
sliced green onions for garnish

Directions:

1. In large saucepan, combine chicken broth, bouillon, rice, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, or until rice and vegetables are tender. Stir in chicken. Remove from heat and set aside.

2. In small saucepan, melt butter over medium heat. Stir in flour. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in 2 cups of the broth; cook until slightly thickened, stirring constantly. Remove from heat and set aside.

3. In a small bowl, beat eggs until frothy. Gradually beat in lemon juice and 2 cups of the thickened broth mixture. Slowly add egg mixture to the rest of the broth mixture in the large saucepan, stirring constantly. Heat gently until soup thickens enough to coat a spoon, stirring frequently (do not boil). Add salt and pepper to taste.

4. Ladle into soup bowls and garnish each with a lemon slice and a sprinkle of green onions.

Rate It!
Jen: 8.5
Kile: 8.5
Kiley: didn't have any
Madee: 6.5
Destrie: good

Zuppa Toscana in the Crockpot

 
 I have posted a recipe for Zuppa Toscana before, but here is a crockpot version of this recipe.  Everyone in our family liked the stove top version a little better than this one...but this was still good!


Recipe and Photo from 365 days of Slow Cooking
1 lb bulk Italian sausage, browned and drained
2 cans chicken broth
1 cup water
1/4 cup onion, chopped
3 large russet potatoes, cubed
1 garlic clove, minced
Bacon bits
1 cup whipping cream ( I would use 2 cups next time.)
Kale
Place Italian sausage, chicken broth, garlic, potatoes and onion in slow cooker. Cover and cook on HIGH for 3-4 hours until potatoes are cooked and soft. Add desired amount of bacon bits, whipping cream and cut up kale right before serving. Top with your choice of cheese; serve with fresh bread. Makes 8 servings

Rate It!
Jen: 7.5
Kile: 6
Kiley: 7
Madee: 6
Destrie: not good