White Chicken Chili is a stick to your ribs, flavorful soup for cold weather. The original recipe does not have corn and thickens the chili with flour and milk. I chose to add cream cheese, inspired by other recipes. I serve with cilantro, cheese and chips but add whatever inspires you.
A great recipe to make for a crowd, perhaps New Years Day!
Crockpot White Chicken Chili
1 lb. chicken breasts (~2 large chicken breasts)
15 oz. can great northern beans, drained and rinsed
1 can corn, drained
4 oz. can chopped green chiles
1-2 fresh jalapenos, seeded then minced (use 1 for mild chili)
Sopa de la Casa is a recipe I discovered in the early 1980s. It reminded me of the scrumptious tortilla soup that I first enjoyed at Tijuana Tilly’s, in Tijuana, Mexico. Sopa de la Casa was a regular on my table before my daughters were born and it was time to revisit this easy, delicous recipe. It was just as I remembered!
Sopa de la Casa
8 slices bacon, diced
1 1/4 c. finely chopped onion
1 1/4 c. finely chopped celery
2 green peppers, finely chopped
2 cloves garlic, minced
2 cans (14.5 oz. each) chicken broth
1 can (31 oz.) refried beans
1/2 t. pepper
2 T. chili powder
In a soup pot, cook bacon until crisp. Move cooked bacon to a separate bowl. Drain half of the bacon drippings. Add onion, celery, green pepper and garlic. Cook until tender.
Blend in chicken broth, cooked bacon, refried beans, pepper and chili powder. Bring to boil. Remove from heat.
Garnish with tortilla chips and shredded Monterey Jack cheese.
I live for soup season and enjoy trying many different recipes. This Italian Sausage Butternut Squash Soup sounded like the comfort food I needed. It was very good but next time I will blend all of the squash to make the base even silkier.
Italian Sausage Butternut Squash Soup
1 tablespoon unsalted butter, divided
1 yellow onion, finely chopped
1 small red bell pepper, diced
1 pound ground Italian Sausage, (I use Hot Italian Sausage in casings)
salt and freshly ground black pepper, to taste
4 cloves garlic minced
2.5 pounds butternut squash, peeled, seeded, and chopped into 1-inch cubes
6 cups low sodium chicken broth
1 bay leaf
1 can (15.5 ounces) great northern beans, well rinsed and drained
1 can (14.5 ounces) fire roasted diced tomatoes, undrained
Salt and freshly ground black pepper, to taste
Heavy cream, for garnish, optional
Chopped fresh parsley, for garnish
Melt 1/2 tablespoon butter in a dutch oven or stockpot set over medium heat. Add onions and peppers; cook for 2 minutes. Stir in sausage and cook for 10 minutes, or until browned and cooked through, breaking up the sausage into crumbles as it cooks.
Add garlic, season with salt and pepper, and cook for 1 minute. Using a slotted spoon, remove the sausage mixture from the pot and set aside.
Melt remaining butter in the pot set over medium heat; add squash to the pot and cook for 2 minutes. Then stir in chicken broth; add bay leaf, increase heat to high, and bring to a boil. Reduce heat to a steady simmer and continue to simmer, covered, for 12 to 15 minutes, or until butternut squash is tender. Start checking around the 10-minute mark. Note: The larger the chunks of butternut squash, the longer it will take for them to soften.
Remove from heat. Discard bay leaf. Remove couple handfuls of butternut squash chunks from the soup and set aside (next time I would blend all of the squash). Using an immersion blender, blend the soup until smooth. You can also blend the soup in a blender. Return soup back to the stockpot.
Return the butternut squash chunks back to the pot. Set stockpot over medium heat. To the soup, add beans, tomatoes, and previously prepared sausage mixture; cook for 3 to 4 minutes, or until heated through.
Taste for salt and pepper, and adjust accordingly. Drizzle with cream. Garnish with parsley. Serve.
Lunch time and what to eat? I had limited time and the ingredients to make this quick and easy Won Ton Soup. I first saw this recipe on the Facebook page, Favorite Trade Joe’s products. The Chicken Cilantro wontons from Costco (or Trader Joe’s) are delicious but I’ve never used them in Won Ton Soup. This soup took about 20 minutes to make, from start to finish and it was delicious. It would be easy to mix it up and use spinach and/or pea pods. It serves 2-3 for an entrée or 5-6 for an appetizer.
Easy Won Ton Soup
6 cups chicken broth low sodium
1- inch piece fresh ginger (sliced thin)
1 clove minced garlic
20 mini frozen wontons (I love the Chicken Cilantro one’s Costco but may be available at Trader Joe’s)
1 1/2 cups sliced shiitake mushrooms (I used baby portabella)
4 baby bok choy (halved lengthwise and halved)
1 tablespoon soy sauce
1 teaspoon sesame oil
scallions (sliced green parts only for garnish)
Optional: I added a bit of onion powder and salt
Bring chicken broth to a boil in a large pot.
Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
Stir in soy sauce and sesame oil.
Divide soup in four bowls. Garnish with fresh scallions.
Campbell’s Tomato Soup and grilled cheese were common in our house when the girls were growing up. Now that I’ve discovered homemade tomato soup, the canned stuff is out the door. I roast tomatoes all summer and freeze them for soup and sauces in the winter. The tomatoes I had frozen did not have garlic and onion in them, so I sautéed the onion in a little olive oil and added the garlic when the onions were brown. The end result was delicious. The soup was a little thick, so I added water to gain the consistency I like.
The perfect lunch or dinner for a snowy winter day!
Roasted Tomato Soup
3 lb. Roma Tomatoes (I used a variety of tomatoes from my garden)
1/2 small onion
2 tablespoons minced garlic
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk or cream (I used Half and Half)
1/2 cup freshly grated Parmesan cheese
3 tablespoons fresh basil (I used pureed frozen basil)
2 tablespoons tomato paste
1 teaspoon sugar
salt and pepper to taste
Water or milk to thin the soup to your liking
Preheat oven to 400 degrees.
Line cookie sheet with parchment paper. Cut tomatoes in half, drizzle with oil. Add onions, garlic, salt and pepper.
Roast for 40-50 minutes, until the tomatoes start to brown. (At this point you can freeze the tomato mixture for later or proceed with the recipe.)
Scrape the tomato mixture into the blender and add the milk or cream, Parmesan cheese, basil, tomato paste, and sugar. Puree until completely smooth and adjust seasonings to taste.
Serve immediately with grilled cheese for dunking. Yum!
Sauerkraut Soup is a wonderful winter meal, reminding me of my Czech roots and of my Mother’s homemade sauerkraut. I’m obsessed with trying new recipes, particularly those of my family roots.
I have followed TresBohemes.com for some time and enjoy their stories and recipes. This one is delicious and easy to make. As they say in the Czech Republic, Dobrou chuť (Enjoy Your Meal)!
SIMPLE SAUERKRAUT SOUP
1/2 tablespoon duck fat (you can use butter or olive oil if you prefer)
1 Polish Kielbasa, sliced
2 large potatoes, peeled and diced
1 jar sauerkraut (lightly rinsed and drained)
1 cup fresh cabbage, thinly sliced
1 tablespoon paprika
1 teaspoon garlic powder
salt and pepper
water to cover
2 tablespoons flour
2 tablespoons butter
In a large soup pot, melt the duck fat over medium heat.
Add the klobasa and cook until lightly browned.
While the klobasa is cooking, peel and cut the potatoes.
Once the potatoes are diced, add them to the pot.
Next add the sauerkraut and fresh cabbage.
Stir everything together.
Now add the paprika, garlic powder, salt, and pepper.
Stir again and then add water until all of the ingredients are covered (you may add more or less water depending on how thick you like your soup).
Next raise the heat to high and bring the soup to a boil.
Once the soup has reached a boil reduce the heat to low, cover with a lid, and simmer for 1 to 1 1/2 hours.
The soup is finished when the potatoes and cabbage are soft.
To thicken the soup slightly and to give it a creamier texture, I like to make a rue once the soup is cooked.
To make the rue, cook the flour in a small pan over high heat, stirring continually, until it turns a light brown color. Then add the butter, continuing to stir the mixture until it forms a thick golden paste. At this point you should remove the pan from the heat.
Now add a ladle of the soup liquid into the rue and stir it until combined. Repeat this step until the rue has thinned in consistency. Once you have added 3 or 4 ladles of the soup liquid to the rue, you may pour the rue into the soup and stir to combine.
Serve garnished with a spoon of sour cream and a slice of Czech rye bread.
Butternut Squash is a fall favorite. Roasting the squash for this delicious soup sounded amazing, and it was. I did not roast the Squash with bacon but chose to keep it a bit healthier, only adding bacon bits to the final product. It is delicious with goat cheese but I also tried it with shredded Monterey Jack (shown below) and it was equally as good. Think of this soup as a spoonful of autumn in your mouth. Yum!
Roasted Butternut Squash & Bacon Soup
1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
1 onion, diced
1 red bell pepper, chopped
4 slices bacon, diced (I did not add bacon to the roasted squash)
2 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
4 slices bacon, diced
1/2 teaspoon dried thyme
2 1/2 cups chicken stock, or more, to taste
1/4 cup crumbled goat cheese
2 tablespoons chopped chives
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
Serve immediately, garnished with bacon, goat cheese and chives, if desired.
Cheeseburger Soup on a cold, Colorado day, hit the spot. I love soups and I love cheeseburgers…so what’s not to like?
I modified the recipe a bit and added green beans so there was something green in the soup. After eating it, I decided I will add broccoli next time for a Cheeseburger Broccoli Soup, combining another favorite.
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
4 cups chicken broth (and I added 2 additional cups of water)
1/4 cup all-purpose flour
2 to 4 cups shredded cheddar cheese
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Optional: Add frozen green beans or fresh broccoli when you add the potatoes
In a large soup pot, over medium heat, cook and crumble beef until no longer pink; drain and set aside.
In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add broth, potatoes, ground beef, and optional green beans or broccoli; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add milk, slowly, to make a white sauce.
Add sauce to soup; bring to a boil. Cook and stir 2 minutes.
Reduce heat to low. Stir in cheese, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.