Cheesy Chicken Tortilla Soup

This is a great comfort soup.  Easy to make.  Can be doubled for a large crowd.

Mix:

2 Cans Fiesta Nacho Soup

3 Can Milk (from smaller can)

1 Large Can Cream of Chicken Soup

Simmer Above Ingredients

Add:

2 Can Chunky Chicken (or shredded Chicken Breasts)

1 Can Enchilada Sauce 

1 Small Can Chopped Green Chilis

Optional:  Can add corn, chopped peppers or any veggies you desire.

Add to above and simmer until hot.

Sprinkle with fine shredded cheese and tortilla chips

Chicken and Dumpling Soup

I have tried Chicken Dumpling soup before, but the dumplings never turn out and it turns into Chicken Stew. Here is a recipe that anyone can do, just as long as they cover they pot and do not peek for 20 minutes.  Good luck with the not peeking and if you do peek, enjoy your Chicken Stew.


Ingredients:
1 Fryer Chicken


Soup:
10 Cups Water
6 Cubes Chicken Bouillon
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
6 to 8 Total Cups of any vegetables that you like.  
          I have used the following:  Corn, Peas, Green Beans, Carrots, Celery, Potatoes, Onions.  Use your imagination.
2 tsp minced Garlic
1/2 tsp fresh ground black pepper


Dumplings:
2 Cups Flour 
1 tsp salt
4 tsp baking powder

Shred the Chicken

1 egg, beaten
2 TBLS melted Butter
2/3 Cup Milk


Directions:
Day 1 (or early in the morning) - Roast the chicken seasoned with salt and pepper at 300 F for about 2 hours.  Let chicken cool slightly.  Remove meat from bones and shred the meat.  Put in container to refrigerate.  Save the juice in a separate container in the frig.

Simmer the soup

Day 2 - 
Soup - Remove the juice and chicken from the frig.  Skim the fat from the top of the juice.  Add the chicken, juice and other soup ingredients to large stock pot with a lid.  Simmer soup on low, covered, for about 3 or so hours, stirring occasionally.

Sift dry ingredients for dumplings

Dumplings - About 30 minutes before serving, mix dumplings by sifting dry ingredients together. Add egg, melted butter and enough milk to make a moist, stiff batter. Drop by teaspoons into boiling liquid. Cook, covered and without for 20 minutes until the dumplings are done. Do not lift the lid during the cooking process.  Seriously, do not peek, as tempting as it may be.  Just sit back pour a glass of wine and sit on the couch for 20 minutes.

Drop Dumpling in Soup

Burgundy Beef

Ingredients:
1 Pound Stew Meat
1 Cup Chopped Onions
8 oz sliced Mushrooms
1 Pound Baby Carrots
2 tsp minced Garlic
2 Cups Red Wine
1 Can Golden Mushroom Soup
1 Can Beef Consommé
1/2 tsp Fresh Ground Black Pepper
2 TBLS Flour

Directions:
Heat oven to 300 F.
Mix all of the ingredients together.
Put in an oven safe casserole dish with lid.
Cook at 300 F for 3 hours.

Serve over mashed potatoes or egg noodles.

Italian Sausage and Potato Soup

Ingredients:
1 Pound Italian Sausage (Hot or Mild)
2 tsp Olive oil
1 Large Onion, Chopped
2 tsp minced Garlic
4 Potatoes (Red or Russet)
12 Cups Water
9 cubes Chicken Bouillon
6 ounces Baby Spinach, thinly sliced
2 Cups Fat Free Half & Half
Parmesan Cheese

Brown Italian Sausage and set aside.  Quarter potatoes, then slice thin.
In large stock pot, heat olive oil add onion and garlic over medium heat.  Cook until onion is translucent.  Add water and bouillon, turn up heat and bring to boil.  Once boiling, add potatoes and turn heat to medium.  Cook until potatoes are done, about 30 minutes.
Add sausage, spinach and half & half.  Simmer about 5 more minutes.
If desired, garnish with fresh Parmesan cheese.

Stout Beef Stew

This is a new recipe that I threw together tonight.  I love my Guinness and with the cooler weather that has been around lately, I thought I try something new out.

Ingredients:
2 Tablespoons Olive Oil
4 Whole Bay Leaves
3 Pounds Top Sirloin Steak (cubed)
1/2 Medium Sweet Onion (chopped)
6 Celery Stalks (chopped)
4 Cloves Garlic (chopped or minced)
1/2 cup Flour
32 oz Beef Broth (1 carton)
1 Can Guinness Beer (12-16oz can)
2 teaspoons Dried Rosemary
2 teaspoons Dried Parsley
1 Tablespoon Kosher Salt
2 Pounds Carrots (chopped)
Salt & Pepper to Taste

Directions:

1. Heat a stock pot (at least 8 quarts) over medium heat for a minute or two.  Add olive oil and bay leaves.  Cook 2 minutes.
2. Add meat and stir.  Turn heat to high.  Cook; stirring occasionally for 5 minutes.
3. Add onion, garlic, celery.  Cook additional 2 minutes.
4. Turn heat to medium.  Cook for 5 more minutes.
5. Add flour in small bunches and stir until smooth after each addition of flour.  Turn heat to medium-high, cook for a couple of minutes.
6. Add beef broth, Guinness, rosemary, parsley and salt.  Cook for 5 minutes.
7. Add carrots and stir.  
8. Cover and turn heat to low-medium.  Cook for 2 hours.  Stirring occasionally.
9. Salt and Pepper to taste.

Serve over mashed potatoes or rice.  Or serve as a stew with crusty bread.

This is a thick, rich stew with a lot of flavor.  NOTE:  Try to get the bay leaves out before serving.  If you can not find them, tell guests not to eat them.

To Avi - I will be bringing some to work on Thursday for you to try!

Colorado Green Chili Stew

A favorite of mine while living in Denver was Green Chili.  You can not find it anywhere in the state of Minnesota, so I have to make my own.  Here is what I do.

Colorado Green Chili

Ingredients:
1 1/2 to 2 lb Boneless Pork Roast
1 1/2 Tablespoons Minced Garlic (3cloves fresh garlic, minced)
2 Tablespoons Olive Oil
1/2 teaspoon black pepper
3 Tablespoons Flour
1 - 14 ounce can diced tomatoes (or 2 whole fresh tomatoes, diced)
1 - 14.5 ounce can chicken broth (I use low sodium)
Up to 1 cup of water
3 - 4 ounce cans green chiles (or up to 5 cans depending on taste) [In Denver everyone roasts their own.  I just buy canned, but roasted them yourselves is much better.  I am simply too lazy]
1/2 Big Sweet Onion, Diced
1 teaspoon Kosher Salt
If you like hotter, add a couple of fresh hot peppers diced.

Directions.

Brown Pork and Garlic in Olive Oil

• Cut exposed fat from roast.  Cut pork roast into large 1 to 2 inch cubes.  Remove any excess fat, but leave some for flavor.  Process in food processor to the consistency of course ground hamburger.
• Heat olive oil in large sauce pan or small stock pot (at least 4 quarts).  Brown pork in olive oil with garlic.  Add the flour to this mixture and brown for a couple of minutes.  Stir quite often.  
• Add remaining ingredients.  Simmer for at least 2 hours.  Do not taste for first hour or so, but do stir.  After an hour taste to see if you need to add more chiles, tomatoes, salt and pepper.
• If you want a thicker stew, cut down water and/or add more flour.



I typically only use Own Brand Ingredients

• If you want a thinner stew, cut down flour and/or add more water. 

Serve with cheddar cheese and flour tortillas.

Notes:

• A typical Colorado Green Chili is thinner.  I prefer mine thick.  I do not add any water (I do not add the water the recipe calls for) unless I have to after an hour of simmering.  Enjoy.
• You can use a bigger can of diced tomatoes (or more tomatoes), instead of adding water for a thicker chili.
• Remember to leave a little fat on the pork.  It adds a lot of flavor.