Best Ever Sausage and Tortellini Soup
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Saturday, June 15, 2013
Wednesday, February 20, 2013
Saturday, January 5, 2013
Tuesday, December 25, 2012
Tuesday, December 18, 2012
Monday, December 17, 2012
Saturday, December 8, 2012
Wednesday, December 5, 2012
Saturday, December 1, 2012
Saturday, February 4, 2012
Pam's Midwest Kitchen Korner: Robust Mushroom and Barley Soup
Sunday, September 19, 2010
Johnnie Gabriel's Southwestern Chicken Soup
I am menu planning for the time my granddaughter is going to be here. Looking ahead, the weather is going to be typical PNW gray and rainy. So soups sound mighty good to me. One thing that is nice is that although she is 4 1/2, she loves spicy. This recipe looks like a good one to try, not too spicy but tasty! This is from my Cooking In the South cookbook by Johnnie Gabriel, cousin of one of my faves, Paula Deen!
Southwestern Chicken Soup
1 T Olive oil
8 oz boneless skinless chicken breasts, cut into 1/2 inch chunks
1/4 C diced onion
2 cloves garlic, minced
1 t. cumin
1/2 t salt
1/2 t chili powder
1/8 t crushed red pepper
1 (14 oz ) can chicken broth
2 C frozen whole kernel yellow corn
1 can (14 oz) black beans, rinsed and drainde
1 (14 oz) can Mexican style stewed tomatoes
chopped fresh cilantro, optional
In a Dutch oven or a 4 qt sauce pan, heat the oil over med heat. Add the chicken chunks and cook 3 to 4 min or until opaque. Add the onion, garlic, cumin, salt, chili posder and red pepper, stirring frequently until the garlic and spices are fragrant. Stir in the chicken broth, corn, black beans and tomatoes with juice. Bring to a boil over high heat. Reduce the heat, cover and simmer 15 minutes. ladles into bowls, and top with fresh cilantro, if desired. :)
Southwestern Chicken Soup
1 T Olive oil
8 oz boneless skinless chicken breasts, cut into 1/2 inch chunks
1/4 C diced onion
2 cloves garlic, minced
1 t. cumin
1/2 t salt
1/2 t chili powder
1/8 t crushed red pepper
1 (14 oz ) can chicken broth
2 C frozen whole kernel yellow corn
1 can (14 oz) black beans, rinsed and drainde
1 (14 oz) can Mexican style stewed tomatoes
chopped fresh cilantro, optional
In a Dutch oven or a 4 qt sauce pan, heat the oil over med heat. Add the chicken chunks and cook 3 to 4 min or until opaque. Add the onion, garlic, cumin, salt, chili posder and red pepper, stirring frequently until the garlic and spices are fragrant. Stir in the chicken broth, corn, black beans and tomatoes with juice. Bring to a boil over high heat. Reduce the heat, cover and simmer 15 minutes. ladles into bowls, and top with fresh cilantro, if desired. :)
Sunday, April 5, 2009
Oh So Easy Tomato Cream Soup
- 2 cups milk
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup coarsely chopped fresh basil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Directions:
Place all ingredients in a blender; cover and process until smooth. Transfer to a large saucepan; heat through. Yield: 4 servings.
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