Heidi's Chicken Taco Soup

Chicken Taco Soup in the crockpot: 

Toss in 2-3 chicken breasts,
can of black beans (rinsed and drained)
pinto beans (rinsed and drained)
1 cup of corn
can of Rotel 
chicken broth
diced tomatoes. 
pkg or 1/4 cup of taco seasoning. 
cream cheese (add an hour before serving)
Cook all day, shred chicken, and return to soup. 


Serve with cheese and tortilla chips.

Award Winning Pumpkin Chili

1 1/2 lbs lean ground beef ( I usually use only 1 lb but for the cook off I used more!)
1 onion diced
1 clove garlic, minced (or more!)
2 cans of Mexican style diced or stewed tomatoes
1 can diced green chilis
1 can of chili beans
1 can black beans, rinsed
1 can pumpkin
1 cup frozen corn
1 pkg taco seasoning mix
1 pkg ranch dressing mix

Brown beef and add onion.
Add garlic the last few minutes. Drain well. Then add all the rest of the ingredients and put in the crock pot and cook on low all day or 4 hours on high. Yummy! You can also add a can of pinto beans too!

Loaded Baked Potato Soup

Rouge sauce: melt 1/2 C butter in saucepan, whisk in 1/2 C flour and 1 t sea salt
slowly add 4 C milk, 1 C water and 1 T chicken bouillon

Add: 3 lg. peeled, smashed and cubed baked potatoes
1 C grated cheddar cheese
2-4 T diced sweet onion
crumbled bacon (or add later)
salt and pepper to taste

Remove from heat and add sour cream and stir in just before serving.

Add additional: crumbled bacon, cheddar cheese and sour cream to individual bowls before serving if desired

Potato Soup

http://pearls-handcuffs-happyhour.blogspot.com/2011/03/outback-aint-got-nothin-on-me.html

Must try!

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Tomato Basil Bisque Soup

I've been making tons of butternut squash lately to make into baby food, so when I found this recipe I thought it'd be perfect! Plus it's been SO COLD, why not have a delicious soup to warm you up!

Tomato Basil Bisque

*Serves 4 - 6

Note: I cooked my butternut squash the day before and stored it in the refrigerator. Worked great!

Ingredients:

1 medium butternut squash (about 1 1/2 cups cooked squash)

1 tablespoon butter (I used olive oil to lighten it up)

1/4 cup finely diced onion

3 cloves garlic, finely minced

1 can (14.5 oz) Italian-stewed tomatoes

1 cup chicken stock

1 teaspoon salt

1 tablespoon sugar

1 teaspoon dried basil

1 cup heavy cream or half-and-half (I used the latter)

1/3 - 1/2 teaspoon cayenne pepper

Directions:

Prepare the butternut squash by preheating your oven to 375 degrees. Cut your squash in half and clean out the string and seeds. Place the squash on a baking sheet lightly sprayed with cooking spray, cut side down. Roast in the oven for 45 minutes, or until soft all the way through. Let it cool about 15 minutes before scooping out the flesh. If preparing the day before, scoop out the flesh and place in a tupperware. Let cool completely. Cover and refrigerate until using it in the soup. If using the squash immediately, scoop the squash into the blender or food processor.

While the squash is cooking, in a medium saucepan, melt the butter (or heat the olive oil) and saute the onion until soft and translucent. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Scoop the onion/garlic mixture in the blender or food processor with the squash.

Add the canned tomatoes (undrained) to the blender or food processor. Process until the mixture is smooth. Pour the mixture back into the saucepan and add the chicken broth, salt, sugar, basil and cream (or half-and-half). Stir to combine well. Heat over medium-low heat until the soup is warm. Do not let the mixture boil or simmer to avoid the cream curdling. Serve immediately.

Famous White Bean Soup

This recipe is from Andrea. Sounds yummy! Thanks, Andrea. Can't wait to try it!

Famous White Bean Soup

3 can great northern beans, drained

1 sweet onion chopped

3 cloves garlic chopped

1 t cumin

1.t coriander

1 T oregano

1 can corn

1/2 cup sour cream

1/4 cup lime juice

1 cup water

2 cans chicken broth

1 lb chopped chicken

Saute chopped onion and chopped garlic in oil. Cook and chop chicken. Add together all other ingredients and simmer for half hour. Add more lime juice to your liking. Serve with tortilla chips and sliced avacado.

Potato Broccoli Cheese Soup

Tried this recipe out and it turned out pretty good! I like it because not only is it yummy, it's healthy.

Potato Broccoli Cheese Soup

HINTS:
*I added a couple cloves of garlic for a little more flavor.
*Use olive oil instead of butter (more healthy)
*I only added 1.5 cups of cheese instead of 3 cups, again, to make it more healthy

Wisconsin Cauliflower Soup

tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup Sharp Cheddar cheese
1 cup Pepper Jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

HINTS:
*Instead of using pepperjack cheese, you can just use 2 cups of the cheddar cheese.
*BLEND WELL! Mine turned out a little grainy because I didn't blend it well enough.