So it's March here in NC and let me tell you what that means weather wise...absolutely nothing! I can be 60 degrees one day and snowing the next! So as we await another snowfall with anything from a trace to 3" expected I made soup for dinner! We had this with grilled cheese. Absolutely delicious! Needless to say, this was not on par with Charlie's "healthy dinner" diet, but it was yummy and warming!
I took a picture...I promise, BUT the memory card wasn't in the camera and I have no idea where the cord is! So no pic...sorry! Just trust me. It's yummy!
Tomato Tortellini Soup
adapted from Taste of Home
1 pkg. (9 oz) refrigerated cheese tortellini
2 cans (10 oz each) condensed tomato soup
2 C vegetable broth
2 C milk
2 C half and half cream
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 C shredded Parmesan
Cook tortellini according to package directions.
Meanwhile in a large pot, combine the soup, broth, milk, cream, and seasonings. Heat through, stirring frequently. Drain tortellini and add to the soup. Stir in cheese. Serve.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Chicken Tortilla Soup
So another healthy recipe. I've made Mexican food a lot this week. I think it's healthy because the spices give it the flavor. This soup was good, but I wasn't full afterwards. I desperately wanted to make brownies! So much for cooking healthy! I haven't made it to the kitchen to make them yet. I might make it through the night without them...MIGHT! This soup was a little bland. I wonder if this has to do with the fact that I used cumin seeds instead of ground cumin.
This recipe was in the section of the cookbook titled "Relax while it cooks." This couldn't have been further from the truth for me tonight! I'm not saying that it will be for you though! First, it took me forever to chop my veggies! My food chopper wasn't cooperating and I reverted back to my trusty old knife and cutting board! Then, I realized I didn't have any chicken broth! Ugh! I always make my grocery list off of my menu for the week and somehow I missed this one! Luckily, Charlie worked from home today and he ran to Harris Teeter for me! Then...I was misreading the recipe. I thought she said to use a crock pot, which I thought was strange...and my chicken wasn't cooking in the 4 minutes it was supposed to. So 2 1/2 hours later we ate! At least I got some cleaning done during that 2 1/2 hours. AND! As I type this recipe I realize that this was supposed to have cheese in it! How did I miss that as well! I think I need to go to bed...obviously my brain isn't working today!
Charlie and I both put the cheese on our soup for lunch leftovers and found it much better!
My healthy tip I learned this time...when cooking veggies cook them in a pan sprayed with nonstick spray instead of oil. It worked wonders and saved calories!
Here's the breakdown on the healthy aspects of this recipe:
after...275
Fat before...20
after...4
Per serving...serves 6
Chicken Tortilla Soup
Source: More Healthy Homestyle Cooking
6 corn tortillas (6" diameter)
3/4 lb. boneless, skinless chicken breast, cut into thin strips
1 green bell pepper, chopped
1 red bell pepper, chopped
3 carrots, chopped
1 small onion, chopped
2 garlic cloves, chopped
6 C fat-free chicken broth
10 oz frozen corn kernels
1 1/2 tsp. ground cumin
3 tomatoes, chopped (we only used 1)
6 T shredded reduced-fat Cheddar cheese
Preheat the oven to 375. Coat a baking sheet with nonstick spray. Cut the tortillas in half and then in short strips. Lay in a single layer on the baking sheet. Spray lightly with nonstick spray. Bake for 10 minutes. Set aside to cool.
Coat a large pot with nonstick spray and warm over medium-low heat. Add the chicken, peppers, carrots, onion, and garlic. Cook for 4 minutes or the chicken isn't pink. Add the broth, corn and cumin. Bring to a boil over high heat. Reduce to low and cook for 30 minutes.
Place a layer of tomatoes in a bowl. Scatter tortilla strips on top. Ladle the soup on top. Top with more tortilla strips and cheese.
This recipe was in the section of the cookbook titled "Relax while it cooks." This couldn't have been further from the truth for me tonight! I'm not saying that it will be for you though! First, it took me forever to chop my veggies! My food chopper wasn't cooperating and I reverted back to my trusty old knife and cutting board! Then, I realized I didn't have any chicken broth! Ugh! I always make my grocery list off of my menu for the week and somehow I missed this one! Luckily, Charlie worked from home today and he ran to Harris Teeter for me! Then...I was misreading the recipe. I thought she said to use a crock pot, which I thought was strange...and my chicken wasn't cooking in the 4 minutes it was supposed to. So 2 1/2 hours later we ate! At least I got some cleaning done during that 2 1/2 hours. AND! As I type this recipe I realize that this was supposed to have cheese in it! How did I miss that as well! I think I need to go to bed...obviously my brain isn't working today!
Charlie and I both put the cheese on our soup for lunch leftovers and found it much better!
My healthy tip I learned this time...when cooking veggies cook them in a pan sprayed with nonstick spray instead of oil. It worked wonders and saved calories!
Here's the breakdown on the healthy aspects of this recipe:
- Bake the tortillas instead of frying them
- Using reduced fat cheese, and less of it
- Eliminating the oil for cooking veggies
after...275
Fat before...20
after...4
Per serving...serves 6
Chicken Tortilla Soup
Source: More Healthy Homestyle Cooking
6 corn tortillas (6" diameter)
3/4 lb. boneless, skinless chicken breast, cut into thin strips
1 green bell pepper, chopped
1 red bell pepper, chopped
3 carrots, chopped
1 small onion, chopped
2 garlic cloves, chopped
6 C fat-free chicken broth
10 oz frozen corn kernels
1 1/2 tsp. ground cumin
3 tomatoes, chopped (we only used 1)
6 T shredded reduced-fat Cheddar cheese
Preheat the oven to 375. Coat a baking sheet with nonstick spray. Cut the tortillas in half and then in short strips. Lay in a single layer on the baking sheet. Spray lightly with nonstick spray. Bake for 10 minutes. Set aside to cool.
Coat a large pot with nonstick spray and warm over medium-low heat. Add the chicken, peppers, carrots, onion, and garlic. Cook for 4 minutes or the chicken isn't pink. Add the broth, corn and cumin. Bring to a boil over high heat. Reduce to low and cook for 30 minutes.
Place a layer of tomatoes in a bowl. Scatter tortilla strips on top. Ladle the soup on top. Top with more tortilla strips and cheese.
Taco Soup
This soup is perfect for a cold and so easy to make! I threw this together one night while cooking another meal! It was so easy and perfect to come home too! This was my first time cooking with turkey as well. I used ground turkey instead of ground beef in the recipe. We couldn't even tell the difference!
Taco Soup
Source: A Year of Slow Cooking
2 cans kidney beans
2 cans pinto beans
2 cans of corns
1 large can of diced tomatoes
1 can tomatoes and chilies
1 packet taco seasoning
1 packet ranch seasoning
1 lb. browned ground turkey or ground beef
Brown meat. Drain fat. Add to crock pot. Sprinkle seasoning packets on top of meat. Drain and rinse the beans and add to the crock pot. Add the entire contents of the cans of corn and tomato with chili. Stir. Cover and cook on low for 8-10 hours or low for 4-5.
Serve with tortilla chips, shredded cheese, and sour cream.
Taco Soup
Source: A Year of Slow Cooking
2 cans kidney beans
2 cans pinto beans
2 cans of corns
1 large can of diced tomatoes
1 can tomatoes and chilies
1 packet taco seasoning
1 packet ranch seasoning
1 lb. browned ground turkey or ground beef
Brown meat. Drain fat. Add to crock pot. Sprinkle seasoning packets on top of meat. Drain and rinse the beans and add to the crock pot. Add the entire contents of the cans of corn and tomato with chili. Stir. Cover and cook on low for 8-10 hours or low for 4-5.
Serve with tortilla chips, shredded cheese, and sour cream.
Broccoli and Cheese Soup
My freshman year in college, while at Meredith, I found my love for Broccoli and Cheese Soup. My friends and I had this tradition of going to Chili's on Sunday nights when we all got back to school after weekends at home. I devoured Chicken Crispers and broccoli and cheese soup! YUM! A few weeks ago, Charlie and I went to Chili's for dinner. The whole reason we went there was for the soup! To my dismay, they don't have broccoli and cheese soup anymore! Sad!
I came across this recipe this summer when I was on my recipe hunts. I don't know the source, but it was delicious! The recipe says it makes enough for 4 servings. So I made the recipe plus 1/2 and it was a ton for the two of us! I was trying to make sure we had enough leftovers for lunch and we had more than enough! Next time, I think I'll stick to the original recipe. Enjoy!
Broccoli and Cheese Soup
1 can (14 oz) chicken broth
1 small onion, diced
1/3 C flour
1/4 C butter
Pepper
2 C milk
1 1/2 C sharp cheddar, shredded
1/2 C Swiss, shredded
Broccoli, steamed, chopped (I used 2 heads and it was more than enough!)
Simmer chicken broth and onion for 20 minutes in small, covered saucepan. Heat milk in microwave for 2 minutes. In a separate large saucepan, melt butter, add flour and as much pepper as you like. Cook together for a couple minutes. Whisk in warm milk. Stir and heat over medium-high heat until soup thickens. Add broth and stir until well blended. Add cheese and broccoli. Stir until cheese is melted and combined.
Baked Potato Soup
Today was cold and rainy and I loved every minute of it! This recipe was perfect for today! It made a ton though. So what we didn't eat or pull for lunch tomorrow, I froze for another cold, icky day! Perfect with winter around the corner!
The original recipe called for 3 cans of chicken broth with roasted garlic. I couldn't find this anywhere! So I used regular chicken broth and added fresh garlic. If you find it, let me know!
Baked Potato Soup
Source: Southern Living
6 large Russet potatoes, peeled and cut into 1/2" cubes
1 large onion, chopped
42 oz. chicken broth
1/2 C butter
6 garlic cloves
2 1/2 tsp. salt
1 1/4 tsp. fresh ground pepper
1 C whipping cream or half and half
1 C shredded Cheddar
3 T fresh chopped Chives
Sour Cream (optional)
4 slices bacon, crumbled and cooked
Combine potatoes, onion, garlic, broth, butter, salt, and pepper in a crock pot. Cover and cook on high for 4 hours or low for 8. Mash potatoes until sauce is slightly thickened. Stir in cream, cheese, and chives. Top with sour cream and sprinkle with bacon and cheese.
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