Chicken Enchilada Soup

This recipe has been in my "to make" folder for years now.  I got it from a former co-worker, who brought it for lunch one day.  I didn't need to taste it to know that I needed a copy of the recipe. Fast forward about five years, and it turns out I was right.  I'm only kicking myself about not having made it sooner.

While this soup doesn't make for a very beautiful photograph, the taste is enough to put vanity aside! :)

Original recipe calls for DOUBLE these quantities...which would be enough for you to eat for at least a week.  Also, don't be intimidated by the number of ingredients.  The final product is worth it!

1 TBSP canola oil

1/2 c chopped onion

1 tsp minced garlic (or 2 cloves)

1 (4oz) can diced green chiles

4 1/2 c water

1/4 tsp black pepper

2 tsp beef bullion (I used 2 cubes)

2 tsp chicken bullion (same)

1 can cream of chicken soup

2 chicken breasts, cooked and cut into bite-sized pieces

1 TBSP A-1 sauce

2 tsp Worcestershire sauce

1 tsp cumin

1 tsp chili powder

12 corn tortillas

3 c cheddar cheese, grated

1/4 tsp paprika

Saute onion and garlic in oil.  Add remaining ingredients (except tortillas, cheese, and paprika).  Bring to a light boil.  Cover, reduce heat, and simmer 20 min.

Cut tortillas into 1/2 inch pieces, and grate cheese.

After the 20 min of simmering, add tortillas, cheese, and paprika.

Simmer uncovered 10 minutes.

Comments from the cook:  I had a 7oz can of green chiles, and used the entire can.  Next time I'll probably opt for a few less, but it's certainly a way to amp up the flavor.  I also just used 2 cups of grated cheese instead of 3.  The flavor of the soup is so good that the cheese isn't the main attraction, and I think I'll add even less next time.

Reheats really well the next day (with a bit of extra water added).

Originally shared by John Wadley, former co-worker at Provo Craft.

Minestrone Soup

My mom has been making minestrone soup for years, and somehow I hadn't tried it until a few months ago.  I LOVED IT.  Minestrone is a bit like "Ghoulash", in that it seems to mean something different in each household.  This is my version, and the ingredient list is as complete as possible for a "maybe a little bit more of this, little bit more of that" recipe.

1/3 lb ground beef *
1/4 of a white onion, chopped
1 1/2 tsp basil
1 1/2 tsp oregano
5-6 c water
3 cubes beef bullion
4-5 carrots, chopped
28 oz can diced tomatoes
15 oz can tomato sauce
1/2 tsp onion salt
1 tsp garlic
15 oz can kidney beans
15 oz can green beans
1/2 of 15 oz can yellow corn
4 servings pasta, mini-shells shown above
salt and pepper, to taste
fresh Parmesan cheese

Brown ground beef and onion in stock pot until thoroughly cooked.  Add remaining ingredients (except kidney beans, green beans, corn, and pasta), cover, and cook at a low boil until carrots are thoroughly cooked.

Prepare pasta separately (my preference is to make it a bit al dente, so that it doesn't get too soft later) and add to soup after carrots have cooked.

Add green beans and corn and simmer over low heat until ready to serve.

Comments from the cook:  This was my first time making minestrone soup, and I was thrilled with how it turned out.  Brian had to work late that night, and I knew it was my chance to make a big batch of "girl soup".


I experimented quite a bit with flavors, and you'll want to do the same.  In the end, mine was a bit thick, and I should've added a bit more water.  But, thankfully, this soup freezes amazingly...and you can always add more water when you thaw it out and re-heat it.


My mom serves this with fresh Parmesan cheese and warm bread.  


This makes a gigantic batch, but we (Claire and I) loved it so much that it seemed impossible to have too much around!  I realized the other day that we no longer have any in the freezer, so it must be time to make some more...


* We usually divide our ground beef into 1/3 lb increments, but you're welcome to use whatever amount you prefer.  My mom says that Italian sausage also tastes really good in this recipe!

Originally shared by my mom, Alane, who got her version from a dear friend, Donna Harris.

Hearty Beef Stew

I wanted to make beef stew the other day, and the seasoning packets at our local grocery store were nearly $3(!), so I tried my hand at homemade. I cracked my Betty Crocker cookbook for a few pointers, and the result was great! For the record, we won't be buying packets ever again...

1 lb beef stew meat

1/2 medium onion

10-12 baby carrots, sliced

1 cup beef broth

1/3 c flour

1 tsp salt

1 tsp sugar

1 tsp marjoram

1/4 tsp pepper

1/2 tsp garlic powder

6 russet potatoes, cut into 1" chunks

6 c water

Brown stew meat in a frying pan, and add to CrockPot. Add sliced onion, carrots, and potatoes.

Add beef broth and water (6 cups is an estimate...I just added enough to partially cover the vegetables, so they would cook thoroughly).

Add spices and flour. Stir together until mixed.

Allow to cook in CrockPot for 3-4 hours on high.

Comments from the cook: Brian works out of town on Wednesday afternoon/evening, and always needs to take dinner with him. Beef stew is one of his all-time favorites, so I threw this in the CrockPot a little before noon. I was nervous that it wouldn't be done soon enough, but by 3:45 it was perfectly cooked.

I also loved that this stew didn't require any kind of thickening! Adding flour in the initial stages is all you need to do, and the thickness is perfect after 3-4 hours.

Many ingredients/quantities taken from "Betty Crocker's Cookbook - Beef Stew" recipe (found on pg 465)

Almost Betty's Chili

1 lb lean ground beef
1 small onion, diced (about 1/2 cup)
2 garlic cloves, minced
1 lg can (28oz) diced tomatoes, undrained
1 can (16oz) chili beans in sauce, undrained
1 can (15oz) tomato sauce
2 TBSP chili powder
1 1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper

Brown beef in medium sauce pan with onions.

Combine all other ingredients, and cook in Crock Pot for 6-8 hours on Low.

Comments from the cook: I'll admit it. I've always been afraid to make homemade chili! Brian doesn't care for beans, but likes chili...when it's just right. I've been afraid to try my hand at it for that reason. I found this recipe on the Betty Crocker website, and thought I'd dive right in.

Betty's recipe calls for twice as much beef and onion. I thought such a large helping of beef might grow hair on a person's chest(!), so I opted out. And, as some of you know, I HATE onions. Love the flavor, but I hate when a dish is full of the soggy little devils.

We ate this with saltines and a bit of cheese on top. A new favorite!

Originally found here on the Betty Crocker website. Adapted to fit our tastes...

Peas and Potatoes

6 red potatoes, diced
1/2 bag frozen petite peas (these are sweeter than regular peas)
6 c milk
1/4 - 1/2 c sugar
cornstarch

Dice red potatoes. Bring to a boil in medium sized pot. Boil until cooked thoroughly.

When potatoes are nearly finished cooking, add peas to boiling water also. This will cool water down, but bringing it back up to a boil should be enough to cook the peas and finish cooking the potatoes.

Drain water and put back in pot.

Pour milk over peas and potatoes until they are covered (may be more or less than 6 cups, depending on the size of your potatoes).

Add cornstarch mixture (about 2 TBSP cornstarch mixed with an equal amount of water or milk) to pot of milk, potatoes, and peas.

Cook on medium high (NOT high) until mixture starts to bubble and thickens. Be very careful not to allow the milk to burn in the bottom of the pan. (Burnt milk taste is the worst!)

Stir in sugar and allow to cool. Add salt and pepper as desired.

Comments from the cook: I imagine that my Grandpa must've really enjoyed this...especially after a long, cold day on the ranch! In order to add more cowboy approval-ness, I think my Grandma made steak or hamburger patties to go with it.

This is one of my favorite dishes, and it's even better warmed up the next day. I like it fairly sweet, with a dash of pepper to add a little kick.

Originally shared by my mom, who learned it from my Grandma Tibbitts (which would make this "how to feed a hungry COWBOY" food!).

Baked Potato Soup

(Pic before the final stir!)

1/3 c margarine or butter
1/3 c flour
3 1/2 c milk
2 potatoes (peeled, cubed, boiled to done-ness, and rinsed with cool water)
2 green onions, chopped
6 slices bacon, cooked and crumbled
5/8 c shredded cheese
1/2 c sour cream
salt and pepper to taste

Melt butter over medium (to medium high) heat and whisk in flour. Gradually add milk, stirring constantly until thick. (Take care to not allow milk to burn in bottom of pan).

Stir in potatoes and green onions. Bring to a boil.

Reduce heat and simmer for 10 minutes.

Stir in all other ingredients.

Serves 4+.

Comments from the cook: Emily's original recipe is twice this size, so double it if you'd like!

When I made this soup recently, I tripled the potatoes (6 instead of 2) in order to make it go a little further. When reheating, add milk to thin it down. (It will be extremely thick after refrigeration, as you would assume).

Though difficult to photograph (!), this is an excellent recipe that we LOVE. Thanks for sharing, Emily! :)

Originally shared by Emily, my cousin's wife (cousin-in-law?!)

Hamburger Soup

1 large can tomato sauce
3 carrots, peeled and sliced
4 medium potatoes, peeled and cubed
1 can green beans
1/2 lb. ground beef
celery salt, to taste
season-all, to taste
water

In a large stock pot, brown hamburger. Stir in celery salt (I use about a TBSP).

Add tomato sauce and about 2 cups of water. Bring to a boil, then reduce to simmer. Add season-all to taste.

Bring potatoes to a boil in a separate pot and cook until done.

Bring carrots to a boil in a separate pot and cook until done.

Combine all ingredients in stock pot and simmer for a few minutes.

Serves 4-6.

Comments from the cook: In the past, I have boiled the carrots and potatoes in the tomato sauce/hamburger mixture - covered. It takes longer, and can be really messy to keep opening it to test done-ness. The last couple of times, I have boiled each ingredient separately and have been very pleased with the minimal cleanup. More dirty pots, but less time scrubbing the stove-top!

Originally shared by Alane Sleight, my MOM!

Steak, Potato, and Green Chile Stew

8 small potatoes, diced
1 lb. steak pieces (most sliced in half because chunks are often very large)
1 can diced tomatoes (we use petite diced...I don't like big chunks)
1 can tomato sauce
6 cups water
1 small can green chiles (we use peeled, diced chiles and prefer them to be mild)
1 tsp fresh garlic
1 can white corn
Season-All, to taste
onion salt, to taste
salt & pepper, to taste
beef bullion, 4 cubes

Brown steak in stew pot until thoroughly cooked.

Add 6 cups water, 4 bullion cubes, can of tomato sauce, and can of diced tomatoes to pot. Cover and cook on medium heat for about 25 minutes.

Add diced potatoes, bring to a boil, and cook over medium high heat until potatoes are done.

Add chiles, white corn, and spices to taste.

Serves about 8.

Comments from the cook: We love to eat this stew with wheat french bread (sometimes lightly toasted). Dennis, the originator of the recipe, makes it with fresh green chiles (the REALLY hot ones!) and cooks it in a crockpot all day. He serves it with tortillas or tortilla chips and a dollop of sour cream on top. His will make you CRY, so we toned it down to mild chiles :)

Originally shared by: Dennis Adlesperger, a former boss/friend from PC (His version is much hotter!)