Slow Cooker Creamy Chicken Fajita Soup

The Foxglen Park recently held and Super Saturday.  The lunch was soup and bread sticks.  They've graciously agreed to share some recipes.  I'll be adding them as I get them.

Slow Cooker Creamy Chicken Fajita Soup

1 lb boneless, skinless chicken breasts (I use 2 breasts and throw them into the crockpot frozen - can't get any easier)

2 cans cream of chicken soup

1 cup salsa

2 cups frozen corn

1 (15 oz) can black beans, rinsed and drained

1 1/2 cups water

1 tsp cumin

1 cup cheddar cheese, shredded

favorite toppings

Spray slow cooker with non-stick cooking spray.  Place chicken into slow cooker.  In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, and cumin.  Pour over chicken in the slow cooker.  Cook on low 4-6 hours (or high 2-3 hours).  Remove chicken and shred using 2 forks.  Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes.  Serve with your favorite toppings (shredded cheese, sour cream, crushed tortilla strips, tomato, etc).

Paige A

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Almost all gone, that's a good sign right?!

Feb 2014 - Recipe - Delicious Chicken Tortilla Soup Recipe

This recipe comes from Patty's daughter-in-law and is one of my favorite food storage recipes.  It's quick and easy and perfect for a cool evening.  In fact I think I'll make some right now!

My trial - this was delicious, I think I could eat it everyday!

Chicken Tortilla Recipe

2 cups bouillon (or 2 cups water)
1 cup salsa (you can change the flavor of the soup by using different flavors of salsa - I used mango salsa)
1 cup canned chicken
1 can canned black beans
1 can corn
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
2 tbsp chopped cilantro

Put all ingredients in a a pot.  Cook for 20-25 minutes.  Serve with grated cheese, tortilla chips, quesadillas, sour cream . . .

I didn't drain the corn or beans because I like to have the juice in it.

Tiffanie W

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Chicken Corn Chowder

Here's a yummy recipe for you using something from Kent's Market pre-caselot sale.

Creamed corn - 49 cents a can

Chicken Corn Chowder

• 4 tablespoons butter 
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 Tbsp.  flour
• 6 cups milk
• 4 cups chopped chicken breasts (about 2 breast halves) 
• 3 cups fresh or frozen corn kernels (about 3 ears)
• 1/2teaspoon pepper
• 1/4 teaspoon salt
• 2 (14 3/4-ounce) cans cream-style corn 

Saute the onions and celery in the butter, stirring often for about 3 minutes.  Add flour, cook 1 minute stirring constantly.  Stir in milk and remaining ingredients.  Bring to a boil to thicken (about 5 minutes).

makes about 12 cups of chowder.

 

Sorry no picture, it didn't last that long . . . .

 

 

Robyn’s Chicken Noodle Soup

1 Whole Chicken
Minced Onion or dehydrated onion 1 Tbs
Or 1 small onion finely chopped
Seasoning salt 2 tsp
Garlic Pepper (or black pepper) 2 tsp
3 Chicken bouillon cubes
Fill a large pot ½ way with water. Add all the above ingredients.
Bring to a boil then reduce to simmer. Cook for 1 hour.
Keep an eye on water level.
Remove chicken, let cool on a platter.
I scoop off the “fat” that is at the top of the water. To the broth
Add sliced up carrots, I use dehydrated carrots. My family doesn’t like celery so I add
1 tablespoon of either parsley or chives.
I like to add 2 more bouillon cubes. Boil for about 10 minutes if using
Dehydrated carrots, 20 if using thinly slices fresh carrots.
De bone chicken and shred into fine pieces. Can sprinkle
Some seasoning salt over top of it.

When carrots are done, add 2 packages of Kluski Noodles:
These noodles are sold at Winegars, Kents. They taste just
Like homemade noodles and have the least amount of
Additives to them. You will need to add more water to allow noodles
To cook properly. Once noodles are cooked, if there is too much liquid,
Scoop out some of the liquid (I save this and add it to dog’s food).
Turn heat down to low.
Add 1 family size can of Campbell's Cream of Chicken Soup
And then fill can ¾ the way full with milk and add.
Stir well, breaking up the cream of chicken. Add chicken pieces
On all the seasonings, play around with it and season to your taste.
My family prefers soup to be thick, but you cook it again to your preference.

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Cheezy Broccoli Soup

2 ½ C. Carrots, chopped
2 ½ C. Potatoes, cubed
1 medium Onion
1 ¾ tsp. Sea Salt
3 ½ C. Water
¾ C. raw, unsalted Cashews*
6-8 C. Broccoli Florets (more or less – to your taste)

Combine 1 ½ C. Carrots, 1 ½ C. Potatoes, diced onion, salt and water. Cook until veggies are soft. Put cooked veggies and cashews into blender. Blend until creamy to make the cheesy sauce and return to pot. Continue to warm.
Place remaining carrots, potatoes and broccoli into a steamer and steam to desired firmness. Stir steamed vegetables into cheesy sauce and serve.
Add more water if you prefer a thinner soup.

*Cashews make it taste like dairy.

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from: Stake Taster Table General RS Meeting

Brattons Clam Chowder

3 large peeled and chunked potatoes
2 Tbsp. minced dry onions
2 cans chopped clams
6 Tbsp. margarine

6 Tbsp. flour

1 pint half and half

1 Tbsp. red wine vinegar

3/4 tsp. Salt pepper to taste

Place potatoes and onions in pot. Drain juice from clams into pot. Add just enough water to cover, and then bring to a boil and simmer for 20 min. until tender. In a separate sauce pan, melt margarine and blend in flour. Add half and half; cook and stir until smooth and thick; then add mixture to un-drained potatoes and onions. Add clams and vinegar and heat through. Add salt and season with pepper to taste.

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Italian Soup (Zuppa Italiana)

1-carton (5 cups) Chicken Broth
1- cup Heavy Cream
1 pkg. Italian Sausage (Hot or Mild)-which ever you prefer.
2-4 Russet Potatoes-sliced thin (skins on)
2 cups Kale or frozen Spinach-drained

Boil thin sliced potatoes until tender to the bite. Drain, add to chicken broth.
Brown Sausage in fry pan-drain off fat, add to chicken broth-in stock pot. Bring to boil, add Kale or Spinach. Reduce heat to low, add cream, heat until Hot.
Serve topped with Parmesan Cheese.

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Mini Meatball Soup

1 lb. Ground beef

1 egg

½ c Italian bread crumbs

1/3 c. grated Parmesan cheese

1 tsp. Garlic powder

Make into mini-meatballs (nickle sized)

Bake at 375 for 12-15 minutes

½ onion, chopped

1 carrot, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 -2 Tbsp. Olive oil

salt and pepper

2 pinches nutmeg

saute for a few minutes

add 3 cans chicken broth, bring to a boil, then add

½ c. short cut pasta (ditalini) or short cut penne

bring to a boil and boil until the noodles are done

garnish with parsley

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( a Rachel Ray recipe)

Taco Soup

(a dump recipe)

Brown 1 lb. hamburger and 1/2 cup chopped onion
(the hardest part is done:)

Add:

1 16oz. can tomatoes
1 16 oz. can kidney beans
1 16 oz can corn
1 4 oz. can diced chilies
(add a little until desired "hotness")
1 8 oz. can of tomato sauce
1 pkg of taco seasoning

Simmer 15 minutes or longer. Serve in a bowl over corn chips topped with grated cheese and sour cream.

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Quick Italian Soup

2 Tbsp. Butter

1 Tbsp. Dried onion

1 small head cabbage, diced (about 6 cups)

2 (15 oz,) cans mixed vegetables, un-drained

2 (14.5 oz) cans Italian stewed tomatoes

optional: cooked sausage, 1 can tomato paste, kidney beans

saute onions in butter in large saucepan over medium heat, add cabbage to wilt, stir in mixed veggies, tomatoes and one can of water

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Baked Potato Soup

2/3 C butter 1 c sour cream

2/3 C flour 3/4 tsp salt

7 c milk 1/2 tsp pepper

4 green onions, sliced 4-5 large baked potatoes, cooled, peeled and cubed

1 ¼ c shredded Cheddar cheese 6-12 bacon slices, cooked and crumbled

In a large soup kettle, melt butter. Stir in flour until smooth. Gradually add milk. Heat and stir constantly until thickened. Add potatoes, green onions, and bacon. Reduce heat; simmer 5 to 10 minutes. Add remaining ingredients. Stir until cheese is melted. Serve immediately. Serves 8 to 10.

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Homemade Chicken Noodle Soup

12 cups water,

3-6 bouillon cubes,

1 pkg. Lipton soup mix,

2-3 carrots,

2-3 celery,

2 Tbs dried onion,

1 lg can of chicken

Cook over med heat.

While cooking, make noodles:

2 cups flour,

4 eggs (center of flour),

1tsp salt. Fold in & mix with hands.

Flour the surface & roll out your dough, cut into strips—the thinner the better.

Add noodles to soup, done when noodles are done.

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Freezing Soup in Muffin Tins

Here is a fun way to have homemade soup in your 3-month supply from the blog The Mommy in Charge.
Freezing Soup in Muffin Tins
If you click on the link you can also try her "toddler friendly" chicken noodle soup recipe.