Chicken Tortilla Soup

 Ingredients

• Oil for sautéing 
• 1 diced onion
• 2 tablespoons minced garlic
• 2 jalapeños, finely diced and seeds removed
• 6 cups chicken or bone broth
• 1 packet taco seasoning
• 14.5 oz can fire roasted diced tomatoes
• 8 oz brick cream cheese, softened
• 1 pound boneless, skinless chicken breast
• 2 limes, juiced
• salt & pepper to taste
• cilantro leaves, chopped (optional)
• avocado, sliced (optional)
• shredded taco cheese (optional)
• tortilla chips (optional)

Directions

1. Heat oil in stock pot over medium heat. Add onion and jalapeno, cook until softened. Add minced garlic, cook 1 additional minute.
2. Add broth, taco seasoning, and fire-roasted tomatoes to pot. Stir well and bring to a boil. Reduce to simmer and add uncooked chicken breast. Let cook for 20-25 minutes. Transfer chicken to bowl or cutting board and let rest.
3. Once chicken is cool enough to handle, shred. Add softened cream cheese to pot (cutting into chunks can help this step). Whisk vigorously until combined and smooth. 
4. Add lime juice, salt, pepper, and cilantro (if using). Return shredded chicken to pot. 
5. Ladle soup into serving bowls. Top with avocado slices, cheese, crumbled tortilla chips, and other toppings as desired.

---

Original recipe found on 40aprons. Posted by Emilee.

Shepherd's Pie Soup

 Ingredients

• 2 lbs potatoes, chopped (peeling not necessary if you don't care about the skin)
• ¾ teaspoon salt
• ¾ cup sour cream
• 1 lb. Ground Beef, 85% lean (I used venison)
• 1 yellow onion, diced

• 3 cloves garlic, minced

• 3 Tablespoons salted butter
• ¼ cup flour 

• 4 cups Chicken broth (I used 4 cups water, 6 bullion cubes)

• 2 cups half & half

• 3/4 teaspoon Worcestershire sauce

• 2 teaspoons Italian seasoning
(season at your own risk, you know the rules)
• 1/2 teaspoon mustard powder

• 1/4 teaspoon ground sage

• 2 cups shredded cheddar cheese

• 1 bag mixed frozen vegetables

• Salt/Pepper, to taste

Directions

1. Boil & Mash Potatoes: Peel the potatoes and cut them into thirds. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash with 1 Tablespoon of butter and sour cream. Set aside.
2. Cook the Beef: Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
3. Melt 2 Tablespoons of butter over medium heat in stock pot. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
4. Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
5. Add the chicken broth slowly, stirring continuously. 
6. Add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
7. Stir in the potatoes until well-combined into the broth. If necessary, use an immersion blender to blend until creamy. 
8. Add the ground beef and frozen vegetables and allow them to heat through, about 5 minutes.
9. Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
10. Taste, season with salt/pepper if desired and serve!

---

Original recipe found on The Cozy Cook. Posted by Emilee.

Slow Cooker Chicken and Wild Rice Soup

 

INGREDIENTS

• 1 1/2 pounds boneless skinless chicken breasts

• Kosher salt and freshly ground black pepper, to taste

• 6 cups chicken stock

• 1 cup wild rice

• 3 cloves garlic, minced

• 1 onion, diced

• 3 carrots, peeled and diced

• 3 stalks celery, diced

• 2 teaspoons dried thyme

• 2 teaspoons dried rosemary

• 2 bay leaves

• 1 pound cremini mushrooms, thinly sliced

• 1/4 cup unsalted butter

• 1/4 cup all-purpose flour

• 1 cup milk

• 1 cup half and half

• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.

2. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6 hours. Add mushrooms during the last 30 minutes of cooking time.

3. Remove chicken from the slow cooker and shred, using two forks.

4. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.

5. Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.

---
Original recipe: Big Oven
Posted by Jasmine

Oktoberfest Stew with Lager and Smoked Sausage

Ingredients:

• 1 tablespoon olive oil
• 1 (14 ounce) package beef smoked sausage, cut into bite-size slices*
• 1 1/2 onion, sliced into thin semi-circles
• 1/2 head small cabbage, quartered, cored and thinly sliced
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground caraway seeds
• Pinch salt
• 2 cloves garlic, finely chopped
• 1 cup German-style lager beer (Oktoberfest variety)
• 2 russet potatoes, peeled and cubed to bite-size pieces
• 2 1/2 cups hot chicken stock
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon flat-leaf parsley, chopped

 Preparation:

1. Place a medium-large pot over medium-high heat, and add the olive oil;
2. Once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes;
3. When the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened;
4. Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for  few minutes;
5. Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine;
6. Next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so;
7. Next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes;
8. After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).

Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.

* Type of sausage: A good quality beef smoked sausage is perfect for this; but you could certainly substitute pork or even bratwurst, as well, if you'd like to go even more “Oktoberfest”.

---

Original recipe: The Cozy Apron

Posted by Jasmine

Old-World Jewish Penicillin

Ingredients *

• 1 Tbsp kosher salt
• 1 tsp ground black pepper
• ¼ tsp ground turmeric
• 1 tsp ground paprika
• 1 5 lb whole chicken** (or maybe 3 Lbs bl/sl meat, cubed)
• 1 small onion, diced
• 2 stalks of celery, diced
• 2 carrot sticks, diced
• 1 parsnip, diced
• 4 cloves of garlic, finely minced
• water (or 6 cups stock, if using bl/sl meat)
• 2 dried bay leaves
• 10 large allspice berries
• Noodles (optional)
• Italian parsley for garnish

Directions

Cook it like soup vis:

1. With whole chicken (long cook, big flavor): 
1. Leave the skin on the chicken, but trim away any large pieces of fat from around the neck or cavity of the chicken. Rub the ground spices under the skin of the chicken.  Place the whole chicken and allspice berries in a soup pot and cover with water by about an inch. ***
2. Bring to a boil, then reduce to a simmer. Keep your eye on the pot as it comes to a boil, and then reduce the heat to low and partially cover the pot as soon as the water is boiling.  Lower the heat and keep the soup at a steady simmer with the pot partially covered for 1-3 hours (until the meat is falling off the bone, us 1.5 hours, up to 3 for more flavor). ****
3. Half an hour before you're done cooking, add the vegetables, garlic, and bay leaves.
4. When done, use tongs to pull the chicken out of the liquid and transfer to a cutting board and discard the bay leaf.  When the chicken is cool enough to handle, pull the meat off the chicken bones, discarding the skin and bones. Shred or chop the meat into bite-sized pieces, then return them to the pot and either serve immediately or (if using) pop the noodles in and get them cooked through.
2. With bl/sl chicken (short cook, fine):
1. Bring a splash of olive oil to a shimmer on medium heat.  Add your onion and carrots, cook until the onion is translucent.
2. Add your garlic, celery, and ground spices and cook until fragrant, about 30 sec to 1 min.
3. Add everything else to the pot, bring to a boil, turn it down, and simmer maybe 20 to 30 min (If you want noodles, add them in the last 10 min or so of cooking, whatever it says on the package)

* Depending how you cook this, the ingredients are added in a different order, so this list is not in order

** The og recipe says to remove the giblets, but I find they make the stock more flavorful without being too organ-y.  Waste not, waste not, as they say. YMMV.  If you don't want to risk actually biting into a chicken heart bc you accidentally left it in the soup, tuck them into a cheesecloth you can just pluck out.

***Traditional versions of this soup call for simmering the vegetables right along with the chicken so they can flavor the broth, and then eating them as part of the finished soup. Super-soft vegetables are definitely a hallmark of chicken soup, but I like to have a little chew in my soup, I don't want mush.  If you want to cook like I have written, good.  For more flavorful broth, cut the vegetables in large chunks, which still give flavor to the broth, but cook more slowly. When finishing the soup, just chop the large chunks into bite-sized pieces and return them to the soup.

****You should see slow but steady bubbles and wisps of steam coming from the pot. Add more water as needed to keep the chicken covered, or if it floats, to allow it to bob in the liquid.  For the first half hour or so, you'll see foam and scum collecting on the surface of the liquid. As it clumps together, skim it off with a spoon and discard.

*****This is my favorite chicken soup recipe, for that spice mix.  Don't stress about the cooking time.  You don't have to stare at the chicken the whole time it simmers.  Just put it on and watch a movie and check on it every 45 min or so.  Many old-timey whole-chicken soup recipes call for you to leave it on a very low heat overnight, but I am not brave enough to just leave my stove going while I'm asleep.

---

Original recipe: My Jewish Learning (recipe is for Instant Pot)

Posted by Jasmine

Italian Funeral Soup

Ingredients:

• 2 cups dried white beans*
• 1 ½ pounds bulk Italian sausage
• 1 cup chopped white onion
• 1 cup chopped celery
• 1 cup chopped carrots
• ½ cup chopped red bell pepper
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ½ cup white wine
• 4 large russet potatoes, peeled and diced
• 3 cups beef stock
• 3 cups chicken stock
• 1 bay leaf
• ½ cup heavy whipping cream
• 3 cups cleaned fresh spinach leaves
• 3 tablespoons dried Parmesan cheese
• Salt to taste

 

Preparation:

1. Cook beans according to package directions. Set aside.
2. Break up sausage and fry in a large kettle or soup pot until nicely browned. Drain off grease. Add onion, celery, carrots and red bell pepper. Sauté 3 to 5 minutes. Add garlic, herbs, pepper and wine and sauté another 3 to 5 minutes. Add potatoes, stocks, reserved beans and bay leaf and simmer until potatoes are tender, 20 to 30 minutes.
3. Using a potato masher, mash vegetables and beans slightly to thicken soup. Stir in cream, spinach and cheese. Remove bay leaf and season with salt to taste. Serve immediately.

*Don't do this.  Get canned.  Dried beans are of the devil.

---

Original recipe: No idea - I did a quick internet search and found nothing

Posted by Jasmine

Gumbo

Ingredients

1. 5-6 Lbs Meat * (Suggested: 2-3 lbs chicken, cut up or boned and/or 1 ½ lbs Andouille and/or 2-3 lbs shrimp
2. 1c fat (butter, lard, bacon drippings)
3. 1 c flour
4. 1 TBS chopped garlic
5. 8 C stock
6. 2 c green onions
7. 4 c onions
8. 2 c celery
9. 2 c green pepper
10. 4 tablespoons tomato paste
11. 1 pound okra, sliced into discs
12. Cajun seasoning
13. 3 Bay leaves
14. cooked rice
15. filé

Procedure

1. In a large soup pot, season and brown chicken in oil over medium heat.  Add sausage and ½ the onion, green pepper, and celery to the pot and sautee with the chicken.  Remove all from pot.
2. Make a roux with equal parts fat (must be free of food particles to avoid burning) and flour to desired color (Blonde for crab; ‘Peanut Butter’ for chicken, crawfish, shrimp; Chocolate brown for darker meats. This whole process can take 30 minutes.). ** 
3. Add remaining onion, green pepper, and celery and garlic and stir continuously.  
4. Meanwhile heat up the stock in another pot or microwave.  
5. After vegetables reach desired tenderness, return chicken mixture, tomato paste, okra, and bay leaves to the pot and cook, continuing to stir frequently.  Gently stir in hot liquid and bring to a boil.  Reduce heat to simmer and cook for an hour or more.  Season to taste with cajun spice.
6. Approx. 10 min before serving, add shrimp and green onions to the pot.  Remove Bay Leaves.

Serve gumbo either as a soup, or over rice.  Make filé available to individuals, ¼ to ½ tsp per serving for thickening and flavor.

Makes 15-20 servings

*You have some leeway in making gumbo, as it is really just a melange of meats and veggies. Most gumbos use a lot of the "Holy trinity," i.e., celery, green pepper and onion, but not too many other vegetables. But there is no reason you can't make a vegetarian gumbo. As for meats, any will do. As you use more than one you'll be fine. Chicken, andouille sausage and shrimp are a common trio. Beef, for some reason, is rare in gumbo.

**Most Louisiana gumbo relies on a roux that's almost the color of dark chocolate. Beyond the roux, you usually have a choice of a second thickener — okra or filé powder

---

Original recipe: Went to a cooking class in New Orleans and saved the recipes

Posted by Jasmine

Cream of Whatever - for Use in Recipes

When a recipe calls for Cream of Whatever soup concentrate, that stuff has lots of salt and garbage in it, so here's a slightly better replacement:

Ingredients

• 1c Dried Milk Powder
• 3/4c Cornstarch
• 1/4c Bouillon (veg or chicken, preferably low-sodium)
• 1/4c Dried Minced Onions
• 1tsp each Basil, Thyme, Pepper

Directions

1. In your hot dish recipe or whatever, mix 1/3c of this good stuff with 1c water in place of 1 can of goo - the og recipe says 1 1/4c water, but I've found that it's too wet, YMMV
2. If it's cream of mushroom or celery or another veg, you should probably add some of that vegetable as well, to get the rest of the flavor.  If cream of mushroom is your standard, Asian stores often have dried mushrooms you could add to the mix

---

Original recipe: No idea - I'm reading this off the side of the big jar I've been making this stuff in for years, lol

Posted by Jasmine

Curried Wild Rice Soup

INGREDIENTS 

• 1 cup uncooked wild rice
• 1/4 cup butter
• 1 onion, chopped
• 2 1/2 cups sliced fresh mushrooms
• 1/2 cup all-purpose flour
• 6 cups vegetable broth
• 2 cups half-and-half
• 2/3 cup dry sherry
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon curry powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon dried chervil
• 1 tablespoon chopped fresh parsley, for garnish

DIRECTIONS

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes.
2. Heat butter in a large saucepan over medium heat. Saute onion until golden brown; add mushrooms. Cook 2 minutes, stirring constantly.
3. Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. Gradually add broth; increase heat to medium-high and bring to a boil. Boil, stirring, for 1 minute.
4. Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. Simmer until heated through. Serve hot and garnish with parsley.

I made this for my husband for our first Valentine's Day together, along with a ton of other stuff.  It was a feast.  Then he came late and I had to microwave the soup and I was livid, which was ridiculous because it was something totally out of his control.  The soup was good, though.

---

Original recipe: All Recipes

Posted by Jasmine

Bouneschlupp (Green Bean Soup)

Ingredients:

• 4 cups fresh green beans, cut into bite-sized pieces (about a pound)
• 2 cups waxy potatoes, cleaned and medium diced (about two, medium-sized ones)
• A bunch of mustard greens (optional)
• 4 pieces of thickly sliced bacon, diced
• 6 cups of cold water or broth
• 1 medium-sized  carrot, finely diced
• 1 large shallot, finely diced
• 2 cloves garlic, minced
• Salt and pepper
• 2 to 3 tablespoons sour cream
• Chives, minced
• Sausage (optional). Non-spicy, humble, German-style sausage.

Preparation:

1. In a heavy-bottomed Dutch oven, cook bacon bits over medium heat until browned and crispy. If using sausage, throw that in, too, and brown. Drain meat, reserving the fat. Set bacon and sausage aside.
2. Return meat fat to the pot, add carrots and shallot, and cook gently until translucent– about 3 minutes. You’re not looking to give them color, you’re just mellowing them. Add garlic at the end, stir a moment or two, then add beans and potatoes. (If you want your greens blended, add them here)
3. Cover vegetables with cold water or broth. Bring to a boil, then reduce to a simmer, covered with a snug lid. Cook until vegetables are soft, about 20 minutes.
4. Take an immersion blender and process the vegetables until smooth.
5. If you want your mustard greens leafy, add them here, If using sausage, bury it within the Bouneschlupp, and bring them up to warm, maybe 15 min to wilt the greens. 
6. Before serving add sour cream. Though some people prefer to thicken their soup with flour, I find that the starch from the potatoes, plus a little help from sour cream, gives the soup all the body it needs.
7. Remove sausage from pot and slice. Ladle soup into bowls, top with sliced sausage, and sprinkle with chives. 

Serve with crusty bread.

---

Original recipe: KQED's Bay Area Bites column, apparently? I had to google a unique phrase to find it, no idea how I got there in the first place

Posted by Jasmine

Smokey Black Bean Soup

Ingredients

• 4 cans black beans, rinsed (Ain't nobody got time to soak beans)
• 1 lb smoked ham hock or shank
• 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 chili powder - (This would almost certainly be better with a little cayenne, too, because I loves me some heat, but that's to your discretion)
• 6 cups chicken stock
• 1 Tbsp molasses
• 1 red bell pepper, roughly chopped
• 3 to 4 Tbsp lime juice (can substitute lemon juice)
• Salt

Garnish:

• Chopped fresh cilantro
• Sour cream
• Avocado, peeled and chopped

Method

1. *I just threw it all in a crockpot and skipped the blender last time and it was great! Do what you want!  This soup doesn't own you!  (Don't forget to get the meat off the ham hock)

or

1. 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. 
2. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
3. Add the beans, ham hock, bay leaves, 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 bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
5. 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.) 
6. Add back the ham pieces to the soup. 
7. Add 3 Tbsp of lime juice. 
8. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

Serve with garnishes. Makes 8 cups. Serves 6.

---

Original recipe: Simply Recipes

Posted by Jasmine

Creamy Sausage Tortellini Soup

Ingredients:

• 1 lb Italian sausage
• 1 small yellow onion, diced
• 1 shallot, diced
• 2 large carrots, peeled and diced
• 4 garlic cloves, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 14 oz refrigerated cheese tortellini
• 1 tsp Italian seasoning
• 6 oz chopped fresh spinach
• 2 cups heavy cream

Directions:

1. In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.
2. Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
3. Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.
4. Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.
5. Serve immediately with freshly grated parmesan, if desired.

---

Original Recipe: Life Made Simple

Posted by Emilee

Cuban Chickpea Stew

Ingredients

• 1 Tbsp olive oil
• 6 oz chorizo 
• ½ of 1 large onion, diced
• ½ of 1 red bell pepper, diced
• 3 cloves of garlic, finely minced
• 3 carrots, sliced in rounds
• salt and pepper
• 1 large russet potato, cubed
• 1 1/2 Lbs sweet potato
• 1 smoked ham hock
• 1 8-oz can of tomato sauce
• 1 quart chicken broth
• 2 cans garbanzo beans, drained and rinsed
• 1 bay leaf
• (Optional) 1 bundle of chard, ribs removed and leaves coarsely chopped

Directions

1. Throw everything except chard in a slow cooker and cook on low 6-8 hours
2. Add the chard in the last 30 min

or

1. In a large stockpot, heat olive oil over medium heat. Add chorizo, breaking it up with a wooden spoon. 
2. Add the onion, bell pepper, garlic, and carrot, and season with salt and pepper. Cook until onions are translucent.
3. Add the potato, sweet potato, ham hock, tomato sauce, broth, garbanzo beans, and bay leaf. Cook until the potato and sweet potatoes are fork tender. 
4. Remove the bay leaf and ham hock
5. Shred the meat off the ham hock, and return to pot.
6. (Optional) Add the chard, and continue cooking until chard wilts.

---

Original recipe: My Jewish Learning 

Posted by Jasmine

Cream of Green with Sausage and Quinoa

Ingredients

• 1/2 cup butter
• 1 large onion, chopped
• 2 bell peppers, any color, chopped
• 1/2 cup all-purpose flour
• 2 crowns broccoli, cut small
• 1/2 lb green beans, cut small
• 1 package of frozen Quinoa and Kale (from Aldi) (optional)
• 1 package sausage (I used a tomato basil chicken sausage)
• 1 tablespoon paprika
• 1 (32-ounce) carton chicken broth
• a bunch?? of Italian seasoning
• 1/2 teaspoon salt
• 3/4 cup 2% milk

Instructions

1. In a Dutch oven, heat butter until melted. 
2. Add onion and bell pepper and cook until soft, about 4 to 5 minutes.
3. Stir in flour and paprika and cook 1 minute.
4. Gradually stir in broth. Add everything except the milk, bring to a boil, then turn it to low and simmer 20 min or so.   (It would probably be better to add the quinoa later, with the milk, but I added it here and it turned out fine, just a bit mushy)
5. Stir in milk (and quinoa?), bring up to temp, and remove from heat.

---

Original recipe: Spicy Southern Kitchen

Posted by Jasmine

Spicy Southwest Chicken & Corn Chowder

Ingredients

• 1/4 cup butter
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, chopped, not seeded, never seeded
• 1/4 cup all-purpose flour
• 1 tablespoon chili powder
• 1 (32-ounce) carton chicken broth
• 2 medium red potatoes, peeled and cut into 1/4-inch pieces
• 2 cans of black (or whatever) beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• 1 to 1.5 of those mondo boneless chicken breasts they sell nowadays
• 1 (12-ounce) package frozen corn
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 3/4 cup 2% milk

Instructions

1. In a Dutch oven, heat butter until melted. 
2. Add onion, red bell pepper, and jalapeno and cook until soft, about 4 to 5 minutes.
3. Stir in flour and chili powder and cook 1 minute.
4. Gradually stir in broth. Add everything except the milk, bring to a boil, then turn it to low and simmer 20 min or so.
5. Stir in milk and remove from heat.

---

Original recipe: Spicy Southern Kitchen

Posted by Jasmine

Hubbard Squash Soup (Base)

Ingredients

• 1 Hubbard squash
• 1 tbs olive oil
• 2 tbs flour
• 3 cups water
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 tbs butter
• 1/4 tsp ground nutmeg

Directions

1. Preheat oven to 400 degrees.
2. Start out by cutting your squash horizontally. Scoop out the seeds and pulp and discard.
3. Brush the 1 olive oil onto the flesh of your squash until it’s lightly covered. Sprinkle salt and pepper lightly to season.
4. On a cookie sheet lined with aluminum foil, place the squash flesh side up. Bake the squash for 45 minutes to 1 hour until the flesh is soft.
5. When the squash is done, take an ice cream scooper and scoop out the squash. Place in a blender or food processor. A small Hubbard squash will provide about 3 to 3 1/2 cups of squash after scooping.
6. Slowly add a cup of water to your blender/food processor and puree until your squash is pureed. You want your consistency to be a little on the liquid side after the puree.
7. Once the squash has been pureed, move the mixture to a large pot. Cooking temperature should be set to medium-high. Add in the flour, 2 more cups of water, salt, pepper, butter and ground nutmeg. Cook the soup until it comes to a rolling boil. Turn down the burner to medium heat once it reaches the rolling boil.
8. Let your soup simmer for about 10 to 15 minutes, stirring as needed. 
9. You can enjoy this soup as is, or add whatever ingredients you desire from here. Experiment!

---

Original recipe: unknown

Posted by Emilee

Crockpot White Chicken Chili

Ingredients:

• 2 1/2 lbs boneless skinless chicken breast
• 30 oz white beans
• 5 oz green chili and tomato
• 2 tsp chili powder
• 1 tsp cumin
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 3 chicken bouillon cubes
• 2 c water
• 2 cloves garlic
• 3 tbsp butter (salted)
• 3 tbsp white flour
• 1 c milk
• ½ c sour cream

Directions:

1. Place chicken breasts in the bottom of the slow cooker, and top with all ingredients EXCEPT butter, flour, milk and sour cream.
2. Cook on high for 4 hours, or low for 8 hours.
3. Shred chicken.
4. In a small sauce pan, melt the butter over medium heat. Add the flour and whisk for a minute or two until it's bubbly and smooth. Add the milk and continue to whisk until it's bubbly and thick, then add it to the slow cooker. Add the sour cream to the slow cooker and mix it in well.
5. Top with crushed tortilla chips, shredded cheese, avocado and cilantro.

---

Original Recipe: unknown

Posted by Emilee

Crock Pot Zuppa Toscana

Ingredients

• 1 lb ground Italian sausage
• 1 tbsp minced garlic
• 1 yellow onion, chopped
• 4 russet potatoes, diced
• 4 cup chicken broth
• 1 bunch kale (stems removed and torn into bite-sized pieces)
• ¾ c heavy whipping cream
• ¼ c shredded parmesan cheese

Directions

1. Brown Italian sausage in a large skillet over medium-high heat. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely). Drain grease from skillet.
2. Transfer cooked sausage and veggies to the crock pot and add diced potato. Season with salt and pepper to taste.
3. Add chicken broth. This should cover the tops of the potatoes, but if it doesn't, add up to 2 cups water until they are.
4. Stir ingredients, cover crock pot, and cook on low for 5-6 hours or on high for 3-4 hours.
5. Add kale and heavy whipping cream and stir to combine.
6. Cover crock pot and cook on HIGH for another 30 minutes.
7. Top with shredded parmesan before serving.

Ham and Potato Corn Chowder

Ingredients

• 3 tbsp olive oil or butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped (or 2 tsp minced garlic)
• 1 tsp thyme
• ¼ cup flour
• 2 c ham or chicken broth
• 2 c milk
• 1½ lb potatoes, diced small
• 8 oz diced ham
• 1 cup corn

Directions

1. Heat the oil in a large pot over medium-high heat. Add onion, carrots, and celery and cook until tender, about 8-10 minutes.
2. Mix in garlic, thyme, and flour and cook until the flour is lightly browned, about 2-3 minutes. [1].
3. Slowly stir in the broth, deglazing the pan as you go. Add the milk and potatoes and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
4. Add the ham and corn, cook until heated.

Want to add bacon?

• Fry anywhere between 4 strips to 1 package bacon in the large pot.
• Remove from pot and crumble.
• Use (some of) the bacon grease instead of (or in addition to) the olive oil to cook veggies.
• Top finished soup with bacon crumbles.