It has been so beautiful this week here in Memphis. What a nice change from the previous 15 days straight of rain! The sun is now shining, the temperatures have cooled and the air has dehumidified. PERFECT! In fact, it's even starting to get a little cooler in the evenings. Perfect weather for a good bowl of chili!
So, I've got a good one from my dear friend Jennifer Scroggs. She served this at Bunco last night and I just had to have the recipe. It's delicious! It's also a nice change from the typical beef & bean chili. She also served a delicious avacodo dip that she calls "Ugly Dip." It may not look pretty, but it tasted great! Thanks Jennifer!! So here ya go:
White Bean Chicken Chili (apparantly a Rachel Ray contest winning recipe)
32 oz. chicken stock/broth
2 cans white beans, undrained
16 oz. salsa
8 oz. pepper jack cheese
2 tsp. cumin
2 tsp. chili powder
2 cloves garlic, minced
pepper to taste
chicken, cooked and cut up or shredded (rotisserie chickens from the store work great!)
1/2 c corn tortilla chips, crushed plus more to garnish
sour cream for garnish
additional cheese for garnish
Combine first 9 ingredients in a crockpot and simmer on low. 30 minutes before serving, stir in crushed chips. Serve with additional chips, cheese and sour cream to garnish.
Ugly Dip
2 ripe avacados
3/4 cup sour cream
3/4 cup salsa
1/2 tsp. garlic powder
1/2 tsp. salt
pepper to taste
Mash avacados and mix with remaining ingredients. Chill for 30 minutes before serving with chips.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Thursday, October 1, 2009
Friday, October 17, 2008
Skinny Soup
Okay, so I have to admit the last recipe, while it is delicious, may not be so figure-friendly with all that cheese. So, here are a couple of really yummy soup recipes I got from Weight Watchers. Trust me though; you can't really tell they are WW because of how delicious they are. Plus you can always doctor them up to suit your own dietary needs (or wants). Enjoy!
Weight Watchers Taco Soup
10 oz. lean ground beef, browned and drained
2 cans stewed tomatoes
1 can black beans, drained and rinsed
1 can pinto beans, undrained
6-oz. can tomato paste
1 can green chilies
1 package taco seasoning
1 envelop dry Ranch dressing mix
10 oz. frozen corn
1 medium onion, chopped
3 cups water
Mix all ingredients and cook until beans and onions are tender.
Note: Weight Watchers – This Taco Soup recipe makes 8 servings at 6 points per serving.
Weight Watchers Garden Vegetable Soup
2/3 cup sliced carrot
½ cup diced onion
2 minced garlic cloves
3 cups fat-free broth
1 ½ cups diced green cabbage
½ cup green beans
1 Tablespoon tomato paste
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
½ cup diced zucchini
In a large pot sprayed with Pam, sauté carrots, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano and salt. Bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes.
Note: Weight Watchers – This Garden Vegetable Soup makes four 1-cup servings at 0 points per serving.
Weight Watchers Taco Soup
10 oz. lean ground beef, browned and drained
2 cans stewed tomatoes
1 can black beans, drained and rinsed
1 can pinto beans, undrained
6-oz. can tomato paste
1 can green chilies
1 package taco seasoning
1 envelop dry Ranch dressing mix
10 oz. frozen corn
1 medium onion, chopped
3 cups water
Mix all ingredients and cook until beans and onions are tender.
Note: Weight Watchers – This Taco Soup recipe makes 8 servings at 6 points per serving.
Weight Watchers Garden Vegetable Soup
2/3 cup sliced carrot
½ cup diced onion
2 minced garlic cloves
3 cups fat-free broth
1 ½ cups diced green cabbage
½ cup green beans
1 Tablespoon tomato paste
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
½ cup diced zucchini
In a large pot sprayed with Pam, sauté carrots, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano and salt. Bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes.
Note: Weight Watchers – This Garden Vegetable Soup makes four 1-cup servings at 0 points per serving.
Thursday, October 16, 2008
What a dreary day!
It has been raining all day, and there seems to be no signs of it stopping any time soon. It is also a bit chilly for a change - temps only around 60 degrees today. Perhaps fall is finally here. Such blah weather calls for soup, wouldn't you say?
This has got be one of the best soups I have ever had. My aunt Judy Linsenbardt made this for us when we visited at the holidays years and years ago, and it's been a family favorite ever since. I made this for my bunco group this past winter and it was a huge hit!
Cheese Soup
4 chicken boullion cubes
1 quart water
2 ½ cups cubed potatoes
1 cup diced celery
1 cup diced onions
few diced carrots
18-20 oz. frozen Italian vegetables
2 can cream of chicken soup
1 lb. Velveeta cheese, cubed
In large pot, combine boullion, water, and fresh vegetables. Cook 10 minutes, until tender. Add frozen vegetables and cook another 10 minutes. Add soup; rinse cans with a little water and add. Add cheese. When cheese is melted completely, soup is done.
Leftovers – cook slow and stir.
This has got be one of the best soups I have ever had. My aunt Judy Linsenbardt made this for us when we visited at the holidays years and years ago, and it's been a family favorite ever since. I made this for my bunco group this past winter and it was a huge hit!
Cheese Soup
4 chicken boullion cubes
1 quart water
2 ½ cups cubed potatoes
1 cup diced celery
1 cup diced onions
few diced carrots
18-20 oz. frozen Italian vegetables
2 can cream of chicken soup
1 lb. Velveeta cheese, cubed
In large pot, combine boullion, water, and fresh vegetables. Cook 10 minutes, until tender. Add frozen vegetables and cook another 10 minutes. Add soup; rinse cans with a little water and add. Add cheese. When cheese is melted completely, soup is done.
Leftovers – cook slow and stir.
Subscribe to:
Posts (Atom)