Chicken Enchilada Soup

Chicken Enchilada Soup

from Picky Palate

2 Tbsp extra virgin olive oil
1 medium onion finely chopped
2 14.5oz cans chicken broth
1 28oz can mild green enchilada Sauce
½ tsp cumin
½ tsp roasted garlic seasoning
1 4oz can diced green chilies
2 14oz cans diced tomatoes undrained
8oz sour cream
2 Cups shredded cheddar cheese
4 large boneless skinless chicken breasts cooked and cubed
1 Bag Tortilla Chips

Place oil in 5qt dutch oven over medium high heat. Place onions into hot oil and sauté for 3-5 minutes or until tender. Add chicken broth, enchilada sauce, cumin, garlic seasoning, green chilies and tomatoes. Stir and bring to a boil. Reduce heat to low then add sour cream, cheese, and chicken. Stir and let simmer for 15-20 minutes or until cheese is melted through.

Top each soup bowl with a handful of crushed tortilla chips. Enjoy!

Chicken, Brown Rice and Spinach Vegetable Soup

from Picky Palate

2 Tablespoons extra virgin olive oil
½ white onion, finely chopped
1 anaheim pepper, finely chopped
4 medium carrots, diced
2 Cups thinly sliced fresh baby spinach leaves
3 cloves fresh garlic, minced
3 14 oz cans chicken broth
2 large boneless chicken breasts, cooked and shredded
2 Cups cooked brown rice
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
¼ teaspoon Cajun seasoning (I used Emerils)

1. Place olive oil into a large dutch oven or pot over medium heat. Saute the onion, pepper, carrots and spinach leaves for 8-10 minutes, stirring frequently. Stir in garlic; stir for 1 minute. Stir in chicken broth, chicken, rice, salt, pepper, garlic salt and Cajun seasoning. Reduce heat to low and simmer for 15-30 minutes. Taste and season with additional salt if needed.

Kielbasa Potato Chowder

Kielbasa Potato Chowder

1/2 lb smoked kielbasa or polish sausage, but into 1/2 inch pieces
3 bacon strips, diced
1 small onion, finely chopped
1 garlic clove, minced
1 1/2 cups chicken broth
1 1/2 cups water
2 medium potatoes, peeled and cubed
1/2 tsp chicken bullion granules
1/8 tsp pepper
1/3 cup chopped fresh spinach
1/2 cup milk

In a large skillet, brown kielbasa and bacon; drain, reserving 1 tsp drippings. Add onion and garlic; cook over medium heat for 2-3 minutes or until onion is tender.

In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender. Add the meat mixture and spinach; cook over medium heat for 2 minutes or until spinach is wilted. Reduce heat. Add milk. Cook 1 minute longer or until heated through. Yield 4 cups.

Santa Fe Soup

This is a twist on taco soup.

Santa Fe Soup

2 lbs ground beef

1 large onion, chopped

2 packets Hidden Valley Ranch Dressing Mix

2 packets taco seasoning mix

3 cups water

2 cans white shoepeg corn

1 can black beans, drained

1 can kidney beans, drained

1 can pinto beans, drained

1 can whole tomatoes

1 can original Rotel tomatoes

Brown ground beef with onions, drain and set aside.

Mix water, ranch dressing and taco seasoning. Pour into large pot , add corn, black beans, kidney beans, pinto beans, tomatoes and ground beef. Bring to a boil and then reduce heat and simmer for 2 hours.

Serve with tortilla chips, sour cream and cheese.

Creamy Chicken Vegetable Wild Rice Soup

Creamy Chicken Vegetable Wild Rice Soup

from Picky Palate

2 Tablespoons extra virgin olive oil

1 medium white onion, finely chopped

4 large carrots, peeled and sliced

4 Cups fresh baby spinach, coarsely chopped

3 cloves fresh garlic, minced

2 cans chicken broth

1 can cream of chicken soup

1 can cheddar cheese soup

¾ Cup milk or heavy cream

2 Cups cooked shredded chicken breast

1 Cup cooked wild rice

Pinches of salt and pepper to taste

1. Place oil into a large dutch oven or large pot over medium heat. Saute onion, carrots and celery for 8-10 minutes or until softened. Stir in garlic for 1 minute then add chicken broth soups, milk, chicken, salt and pepper. Heat for 5 minutes, stirring frequently, until heated through. Serve and enjoy!