2 cups shredded chicken (or any leftover chicken will work)
1- 28oz can diced tomatoes
1- 28oz green enchilada sauce (mild or spicy if you want even more of a kick)
1- 6oz can diced green chili’s
2 cups chicken stock
1 cup heavy cream
4oz cubes valveta
3oz cubes cream cheese (1/3 a brick)
1 yellow onion diced
4 garlic cloves minced
4 tbsp olive oil
1- 16oz can black beans (drained & rinsed)
(You can add a can of corn if you would like also)
1 tbsp taco seasoning
Avocado for topping
Cilantro for topping
Lime wedge for serving
Okay so I had left over shredded taco chicken and some cheese dip that I needed to use up. So I made this soup. The valveta and cream cheese are the base of what the dip was so if you don’t want to use these in soup they are not a must but they did add a little extra “Yum” to this soup! 😉
So first chop onion and mince garlic and drizzle pan with olive oil and sauté until tender. About 4 minutes. Then add in the chicken, chicken stock, tomatoes, enchilada sauce, valvet cheese, cream cheese and taco seasoning. Bring to a boil. Once that is boiling add in the black beans, green chili’s and corn if your adding corn. Bring back to a roaring boil for 2-3 minutes then add 1 cup heavy cream. Stir well and let heat another minute. Put into bowls top with fresh avocados, cilantro and lime wedge. (Sour cream if you would like to) serve with tortilla chips! Enjoy!
In Dutch oven melt butter or drizzle bottom of pan with olive oil. Then add in chopped onions and minced garlic. Sauté until soft and translucent about 4-6 minutes on medium heat. Add in chicken stock, canned tomatoes, basil and thyme seasoning, fresh basil tore into pieces, and sugar bring to a boil. Cover and let boil 5-7 minutes stirring occasionally. Then reduce heat to low and add in heavy cream. Cover and simmer for additional 10-15 minutes stirring occasionally. This is a chunky version so doesn’t have smooth texture, however if you would like a smooth texture, mix with immersion blender or food processor until smooth. Garnish with fresh basil and top with croutons and Parmesan cheese! Enioy! 😉
(If you want to thicken you’ll need 4 tbsp flour) do not add if your doing low carb.
Salt and pepper to taste
2 tbsp butter
In pot add butter and sauté chopped onion. (If you want a thicker soup add flour at this point, mix into butter to make rue. Then add chicken stock, broccoli and carrots, bring to a rapid boil for 5 minutes. Then add in cream and continue to boil but on a low boil for another 5-7 minutes. (You want to add cream after stock because if you bring to, to high of a boil it can cause it to break resulting in small clumps and making it a grainy texture.)
Then add in cheese last 3 1/2 cups save 1/2 cup for topping when serving! Stir until melted. That’s it. Put into bowl top with more cheese and enjoy!! Quick soup the kids will love!! 😋
Optional: to make creamy add in 1/2 cup heavy cream.
Shredded cheddar cheese
In crock pot place chicken in bottom of pan then add in canned items, liquids (except heavy cream) and seasonings. Cook on high for 4 hours. Remove lid and shred chicken. If you want to add a creamy element to soup add in heavy cream at this time and place lid back on. Reduce heat and let cook another hour. Top with toppings & Enjoy!
If using Instapot to cook and shred chicken (8 minutes in pot with 1/4 cup water)
If baking bake in oven bake at 350 degrees covered with foil with 1/4 cup water for 35 minutes or until chicken is cooked through and easy to shred.
Once chicken is cooked add all ingredients to pot and bring to a boil. Let boil 12-15 minutes then simmer another 10-15 minutes and your ready to serve.
Brown beef and drain, then place back in pan add in chopped yellow onion and garlic cloves and sauté. Sprinkle meat with salt and pepper. Once onions began to soften add in all canned beans and tomatoes. Add in water and tomato juice. Mix and then add in all seasonings. Bring to a boil for about 10 minutes and stir often so it doesn’t burn. Turn heat down to low and simmer for another 10 minutes with cover on. Serve with crusty garlic toast. Top with cheese, green onions and sour cream. Enjoy!!
Other options to add in are chopped peppers, and mushrooms (when sautéing)
If you like heat top with sliced jalapeños, and a pinch of cayenne pepper.
So I had left over chicken so I just diced it up and set aside. In a Dutch oven I added the onions, garlic and carrots along with olive oil and sautéed until onions and garlic where soft. I then removed and placed into a saucepan with the 2 cups chicken stock and brought to boil until carrots where soft. In the Dutch oven add butter and melt then add flour and mix into a reux, slowly add the milk half cups at a time until you have all milk in and there are no lumps from the flour/butter mixture. Bring to a boil and then add in boiling broth and veggies. Next add chicken and let boil for 10 minutes to let flavors come together add in spinach and boil another 2-3 minutes. Taste and salt and pepper as needed. Reduce heat and simmer for 10-15 minutes. Serve in bowl with crusty bread! (For bread I like to take Italian loaves, slice and drizzle with olive oil, basil and oregano, bake at 450 until golden brown, about 4-6 minutes)
6-8 duck breast diced (if fresh game meat I always soak breast in salt water for 1-2 days and rinse before using)
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 medium diced yellow onion
4 minced garlic cloves
2 cups chopped mushrooms
6 red potatoes diced
3/4 cup red wine
8 cups beef broth
1 1/2 tbsp dried rosemary
1 1/2 tbsp dried thyme
4 tbsp flour
First chop all meat, veggie and garlic. In cast iron Dutch oven drizzle with olive oil and add chopped duck. Salt and pepper and brown duck. Once browned add flour and make a rue when thick add broth slowly and make sure it doesn’t clump. Cover and let come to a boil. In a sauté pan add mushrooms and brown. Once browned add remaining veggies and garlic and drizzle with olive oil. Salt and pepper veggies and sauté until they began to tender. Once flavor is released and veggies start to soften add to Dutch oven. Pour in red wine, rosemary, thyme and potatoes. Bring everything to a boil. Cover and reduce heat and let simmer until stew begins to thicken. About 30-45 minutes. Taste, salt and pepper to taste. Serve with warm crusty bread. Enjoy!!
First you will need to chop up all veggies into bite size pieces. In a hot skillet drizzle with olive oil and add all veggies and sauté until tender. Add 3 minced garlic cloves and spinach sauté a few minutes longer, until spinach is wilted. Then in stock pot add veggies, cream and stock. Bring to a boil and let simmer for 20 minutes. Add noodles to soup and 12 cup mozzarella cheese and 1 cup Parmesan cheese. When serving top with fresh Italian parsley and grated Parmesan and serve with side of Italian bread. Enjoy!
First on a sheet pan cut up veggies and place on pan (Brussels, carrots, onions, tomatoes, and celery) drizzle with olive oil, thyme and salt and pepper. Bake at 375 for 15-20 minutes until brown and are starting to soften. In a pot add turkey, vegetable stock, corn and beans. Bring to a boil and add roasted veggies. Boil on high for 4-6 minutes and the. Reduce heat and simmer for 15 minutes. Add quinoa and salt and pepper to taste. Serve hot enjoy!