Taco Soup

I have really been wanting a taco soup. 

It just sounded good to me.

And I have made some in the last year or so that was pretty good.

But when I saw this recipe via Pinterest, I was intrigued.  Cheesy Taco Soup?  I am for anything with the word "cheesy" in it!  And even better, I could easily adapt the recipe to accommodate my food sensitive kid.

My hubby prefers soup on really cold days.

Except we aren't really having many of those.

Which works for me.  I don't mind that at all.  I am not a fan of cold days.

Today was a bit "cooler" (though warm compared to the rest of the country) so today was my chance.

I love that it can be made fairly quickly.  And the cheese sauce in it is AMAZING.  I mean, it really is. I could have eaten a whole bowl of just that!  The rest of the soup was bonus. :)

The original recipe was just made on the stove.  I needed to make it a little early so I started it on the stove then moved it to the crockpot.  It worked.

My one piece of advice:  Eat slowly and DON'T overeat.

I thought I was starving. And it was so good.  So I ate two bowls.

Well, I am pretty sure the beans have expanded in my stomach.  It is five hours later and I am STILL full!

Ingredients:
1 lb ground beef, browned (I used my usual 1.5 lbs)

2 Tbsp butter

2 Tbsp flour

2 1/2 cups milk

salt and pepper

1 cup shredded cheese (The original recipe uses cheddar; I used a Colby Jack...YUM)

1 package taco seasoning (I used 1 Tbsp of a homemade version)

10 oz can Rotel, drained (I just used petite diced tomatoes)

15 oz can black beans, rinsed and drained

Note:  I also added 15 oz can of red kidney beans.

Crushed tortilla chips

Directions:
This is how I made it using both the stovetop and a crockpot.  The original recipe (link above) uses the stovetop.  It is your choice :)

Melt the butter in a saucepan over medium heat.

Whisk the flour into the butter.

Add 1 cup of milk.

Continue to whisk for about 3 to 4 minutes, seasoning with salt and pepper as needed.

Once the sauce has thickened, remove from heat.

Pour in shredded cheese.

Stir until smooth.

Did I mention how very yummy this is???

Oh, I ended up doubling the sauce.  I wanted more. I needed more.  Really I did. With the extra can of beans, I needed a little more sauce.  Plus it really was yummy.

Pour all of the ingredients (including the rest of the milk) into a crockpot.  Cook on low (I did turn it to high for a bit since my time was limited) until heated through.

I HIGHLY recommend adding crushed tortilla chips to the top.

Enjoy!

Chicken and Bacon Wild Rice Soup

I really need to take some kind of food photography class.

Of course, the hard part is that I would have to have time to get things just right.

And usually when I make dinner, I have little people chomping at my heels, ready to eat.

Anyway, I made this one cold day last week.

It was everything I had hoped it would be...and more.

I know, you can't tell by looking at the picture.

Just trust me.

Chicken, bacon, half and half, wild rice.

A good hearty meal.  A stick to the ribs kind of meal.  A "I don't think I can eat another bite" kind of meal.

It was all good but I won't lie. The bacon just puts this over the top.  And even thought there wasn't that much bacon in it, the flavor just spread through the "soup" like wildfire.

This is technically a soup though mine was a VERY thick stew. That may be because I threw in some extra rice.  Or maybe it was just the way I cooked it.  Either way, it was thick.  But that didn't stop anyone from eating it.

I found the recipe here.  If I remember correctly, this was not a Pinterest recipe, though I think I have posted it since. It was a recipe I found during a search one night as I thought about chicken and wild rice.

Ingredients:
about 32 oz chicken broth (the original recipe calls for 3 cans but the chicken broth I use comes in large boxes :)

2 cups water

1/2 cup uncooked wild rice, rinsed.  (Note:  I totally forgot the "rinsed" part.  Remember that part if you make this.  The "soup/stew" comes out kind of oddly colored otherwise.  Not to mention, with all of the news about tainted rice, it is better to rinse it first.  Another note:  I added about 1 cup of rice just because. I think that is why it was SOOO thick)

1/2 cup finely chopped green onions (I didn't have any. I can't remember if I threw in a little bit of dried onion or not...probably)

1/2 cup butter

3/4 cup all purpose flour

1/2 tsp salt

1/4 tsp poultry seasoning (I left this out)

1/8 tsp pepper

2 cups half and half (gives it a VERY rich flavor)

8 slices bacon cooked/crumbled

1 1/2 cups diced or shredded chicken (I actually had some chicken left over from a "crockpot rotisserie" chicken I had made so I used that)

Directions:

In a large saucepan, bring the water and broth to a boil.  Add the rice (and onion if using), cover and simmer for 30-45 minutes until the rice is tender.  There will be extra broth. So don't worry.  That is supposed to be there. :)

In a different saucepan, melt the butter.  Stir in the flour and seasonings.

Cook 1 minute, stirring often until bubbly and smooth.

Gradually stir in the half and half to the butter mixture.  Stir often until it is slightly thickened.

Add the mixture into the large saucepan with the rice.

Add in the chicken and the bacon pieces.

Heat on low for at least half an hour (longer if possible).  Do NOT boil.

Enjoy!

Like I said, it was really good. And it was just as good re-heated.

A perfect winter meal.

Enjoy!
Reba

Creamy White Chili

I have to admit, I am really self-conscious about food photos now after someone wrote something hurtful about one of my pictures that showed up on Pinterest. (The food was good but it really wasn't a good picture of it) I am just not a professional food photographer. I really am not. My kitchen doesn't have the greatest lighting for taking food photos. And honestly I don't have the time to try to stage it better. So I guess I either can go no pictures or just poorly taken pics.

Like this one.

This pic does NOT do this meal justice.

Last year my mom kept talking about this white chili recipe.

I was even going to make it once but then never did.

Then we went to my parents' house for the Super Bowl, and my mom made this creamy white chili she had talked about.

I calculated the calories and quickly figured out that with all of the other food there, I could only have a very small serving. More like a fourth of a serving.

And it was delicious.

Better than I ever imagined.

I may or may not have licked the bowl afterward.

By the way, the whole "chili" thing in the name really threw me because that is what I had in mind (chili beans), but honestly this is more like a creamy chicken soup with a little pizzazz.

Nothing like chili.

Anyway, tonight I decided I would make it and enjoy every bite. I had eaten very light all day, saving up the calories.

And I did. Enjoy every bite that is.

I had to use a lot of self-control not to finish up the little bit that was left.

I WILL be making this again.

Soon.

Oh, and my family was skeptical when I told them the name (the whole "chili" thing I think) but they enjoyed it too.

So this is the recipe my mom gave to me. I am not totally positive where she got it. :)

Oh, don't let the list of ingredients intimidate you. It really isn't as complex as it looks. More like "a little of this, a little of that..."

Ingredients:
1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes (as usual, I used tenderloins, and mine was just cut into small pieces. No "cubes" for me :)

1 medium onion chopped (I never know what a "medium onion" is...I used a white onion and cut it in half then chopped that half. That was plenty for us)

1 1/2 tsp garlic powder

1 tbsp canola oil (I just used my blend I always use)

2 cans great northern beans, rinsed and drained

2 cans chopped green chilies (I only used one...these are the little 4 oz cans)

1 can chicken broth (I do use the 99% fat free)

1 tsp salt

1 tsp ground cumin (except I was out of cumin...it is now on my Grocery IQ app to get)

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 cup sour cream (we used light)

1/2 cup heavy whipping cream

Directions:
In a large saucepan, saute the chicken, garlic powder, and chopped onion in the canola oil until the chicken is no longer pink.

Add the beans, broth, chilies, and seasonings. Bring to a boil. Then reduce heat and simmer on the stove, uncovered for 30 minutes.

If you would rather make this with a crockpot, put the ingredients in the crockpot on high for an hour, then reduce heat to low for several hours. I am guessing you would go ahead and saute first. I didn't make this one in the crockpot this time, so I am not totally sure.

Remove from heat. Add sour cream and heavy whipping cream.

Stir.

Enjoy.

We just ate ours with French baguette on the side.

I really can't explain it but it has this taste.

I really think it is the heavy whipping cream that I like.

Maybe I should go finish off the leftovers...

Reba

Chicken Noodle Soup

So sorry to be missing in action. We have been having some "tried and true" recipes. That and I started dieting. :( Or at least watching my calories. So I haven't really had much to share though I think I am behind with some recipes.

But I do have one recipe to share for the week. Chicken Noodle Soup.
I think I mentioned that once a week, the "child of the week" gets to plan and help me cook a meal. So far every child has chosen "new" recipe.

This week was Child 3's week. She got a cookbook called Picture Me Cooking for Christmas. The book has recipes and a place to put a picture of your child cooking that food. So last week, in anticipation of cooking this week, Child 3 pulled out her cookbook and immediately found a recipe for Noodle Soup.

I try to be really careful with copyright material, but honestly, this is a pretty generic recipe, so I am going to share it.

Oh, we (or rather I) decided it would be chicken noodle soup, not just noodle soup.

By the way, this was a first for me. I had never made chicken noodle soup.

Ingredients:
6 chicken tenderloins

2 quarts chicken stock (I used fat free)

3 cups vegetable stock (which is REALLY hard to find around here and is a bit pricey)

1 tsp chicken bouillon (I just used a bouillon cube)

1/2 cup chopped carrot (I just chopped up some "baby" carrots)

celery (optional...we opted out :)

1 to 1 1/2 cups noodles of your choice. We just used a whole bag of some kind of egg noodle.

Directions:
Boil chicken tenderloins, then cut into small pieces/shred.

Put vegetable stock, chicken stock, bouillon, and vegetables in a large pot.

Bring to a boil.

Add noodles.

Cook for 10-15 minutes or until noodles are tender.

Add chicken and simmer until ready to eat.

Enjoy!

It was really good.

The only change I would make would be to get lower sodium stock. It was too salty for me.

This was a very kid friendly recipe. I chopped carrots but for the most part, dear daughter added everything to the pot.

Oh, we had grilled cheese rolls with it.

We will have it again. :)

Reba

Tomato Tortellini Soup

This is a Pinterest recipe. When I saw the picture (not MY picture but the picture on Pinterest the original poster took), I knew I wanted to try this. Here is the original link. As usual, I used the recipe as a guide though I changed a few things to fit our family.

Oh, ironically at one time I would have turned my nose up at the word "tomato". I still cannot sit down and eat a tomato. Or even tomato chunks. And I still eat spaghetti plain...no tomato sauce. But I use tomato sauce/paste in cooking. And in this recipe, the tomato soup is just one ingredient...it doesn't give it a strong tomato flavor, just a little taste...

Ingredients:
1 package (9 oz) refrigerated cheese tortellini (I went for the big package which was 20 oz) to give a little more for my family. However, next time I think I would stick with the smaller package, just for cost's sake.

2 cans tomato soup (the original recipe calls for reduced sodium...I just used regular tomato soup)

2 cups vegetable broth (I could only find one kind of vegetable broth at our grocery store, and it was organic and really expensive...so I went with beef broth)

2 cups milk (recipe specifies 2 percent, we only use 1 percent)

2 cups half and half (I would have used fat free but I think I accidentally grabbed the regular)

1/2 cup chopped sun-dried tomatoes (I did NOT add these...my family would have balked)

1 tsp onion powder (or for us, minced onion)

1 tsp garlic powder

1 tsp basil

1/2 tsp salt

1/2 cup shredded Parmesan cheese (and more later to top off soup if wanted)

We also added 1 pound ground beef (browned) to add a little more to the soup and make it go further...

Directions:
Cook tortellini according to package directions (which basically involves boiling in water).

Meanwhile, add all of the other ingredients but the cheese to a Dutch oven. Okay, I do NOT have a Dutch oven. Maybe I need to ask for one for Christmas. I used my crockpot instead. My only regret is that I wish I had had more time to let it heat before we ate. It was nice and warm but not steaming hot like I would have preferred. That is my fault, not the recipe's. Anyway, drain the tortellini when tender and add to the soup. Add in cheese. Heat through.

I did add extra Parmesan on top. It just looked pretty. And of course I love Parmesan.

I served this with Grilled Cheese Rolls (also Pinterest).

It was good.

Only one child completely balked.

I will make this again.

Reba

Chicken Enchilada Soup

I got this recipe from an intern a few (or more :) years ago. Since then, it has become a family favorite.

Chicken Enchilada Soup

1 pound chicken breasts/tenderloins (I do use a little more than a pound...we like meat)

4 cans cream of chicken soup

1 carton half and half (I use the pint)

1 pint milk

1 pound Mexican Velveeta, cut into smaller pieces

1 can Rotel

salt and chili powder to taste

Boil the chicken breasts then cut into small pieces.

Add all ingredients to a crockpot. (Like I have said, we use the crockpot liners...saves SO much time in clean up) Stir often and cook until heated through. I often leave it on high for a couple of hours. Really, this could be ready REALLY fast if it weren't for the Velveeta...that takes a while to melt. And melting it in the microwave before adding it to the soup does NOT work. Trust me.

We serve over Fritos.

Other Confessions: I try to be careful with calories/fat. So I use the 99% fat free cream of chicken soup, 1 pound 2% Velveeta (I cannot get it like that in Mexican, so I use plain), and the FAT FREE half and half. I am sure it is a little better with all of the fat, but I will say we love my reduced fat version. Then I don't feel so bad when I pour it over a handful of Fritos!

This recipe is pretty easy and really yummy on a cool night (which it is tonight here). It is also quite tasty reheated. I only have one child who isn't crazy about this...it is the tomatoes that she protests. Otherwise, they (including one very picky eater) eat it up.

Enjoy!
Reba

Baked Potato Soup

Sorry for the shadow. I am not a professional cook OR photographer.

At the beginning of the week, I noticed that today (Wednesday) was going to be the coldest day of the week. I thought it was a good chance to have one last batch of baked potato soup for "winter". Yes, I am being hopeful that winter is on its way OUT. After all, the groundhog said so...right?

I can take NO credit for this recipe. My co-worker (and a wonderful cook) C. gave me this recipe. It is a family favorite (well, most of us, one child doesn't eat potatoes in any form or fashion). I do not do the onion. I do use low fat sour cream, low fat bacon bits, and 2% cheddar cheese. :) I am sure C. would say I have degraded the recipe with the low fast stuff, but I know if I am going to eat it (and I will), I need to do what I can to cut the calories. Because I rarely let any of this go to waste...just to "waist". :)

Baked Potato Soup
5 large baking potatoes
2/3 cup margarine or butter
2/3 cup flour
6 cups milk
¾ tsp. salt
½ tsp. pepper
12 slices bacon (I use two packs of REAL bacon bits)
1 (8oz.) sour cream
¼ c. shredded cheddar cheese (Okay, I just use a whole bag)
onion

Cook potatoes. Cool. Cut in half, scoop out pulp and set aside. (I have done the potatoes all different ways. I have cooked them in the microwave. I have baked them in the oven. And today for the first time I just scrubbed them, poked them with a fork, then wrapped them in aluminum foil and left them in the crockpot on low all day...they were just fine that way too though not as pretty...their color is a bit different that way)

Melt butter over low heat. Add flour. Stir until smooth. Cook one minute stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Don’t let it burn.

At this point, I put it in the crockpot. You can just cook it on the stove if you want. I like to cook it at my leisure and let it heat all evening.

Add potato pulp, salt, pepper, bacon, and cheese. Cook until heated through; stir in sour cream. Add extra milk for desired thickness. Top with onion (well, I don't), bacon, and cheese. (I usually don't do the "top" part...I am just ready to eat the soup)

Enjoy! My husband likes to eat it with Fritos. I prefer to pair it with a crusty bread dipped in olive oil.

Tomorrow's recipe: Chocolate Lava Cake

Happy Cooking!
Reba