Creamy Chicken Tortilla Soup

This is an easy and healthy soup that is so good! If you love Mexican food, but not the calories that come attached to most of it- you have to try this soup!

2 cans Rotel tomatoes & chilies (I use one can regular and one can mild)
2 cans fat free chicken broth
1 large can fat free refried beans
1 can corn 1- 1 1/2 cups cooked chicken breasts, shredded or diced (can use more or less)
2 t fresh (or dried) cilantro, chopped
6-8 corn tortillas cut into strips shredded cheese (I use Kraft 2% Mexican blend)

Combine tomatoes, broth, beans and corn in medium saucepan. Stir together and bring to a boil. Reduce and bring to a simmer, add chicken and heat through. Drop in tortilla pieces and simmer a bit longer. Turn off heat and stir in cilantro. Top each bowl of soup with cheese and serve hot!

Enchilada Pasta Soup

3 (14 ounce) cans 99% fat free chicken broth
2 (14.75 ounce) cans cream style corn
2 (10 ounce) cans enchilada sauce
1 (4.5 ounce) can chopped green chiles
1 (5 ounce) package uncooked vermicelli, broken into pieces
1 (10 ounce) can chunk white chicken, in water, undrained
1 1/2 t cumin
1/2 t salt
1/2 t onion powder
1/2 t dried oregano


Garnish:
1 medium onion, chopped
3 cups shredded Colby- jack cheese blend


In large saucepan combine broth, corn, enchilada sauce and chiles. Mix well. Bring to a boil over medium high heat. Add all remaining soup ingredients; mix well. Reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally. Ladle soup into individual bowls. Garnish each serving with onion and cheese.



Tomorrow's Daily Special: Pesto Feta Mini Pizzas

The Black Eyed Pea’s Cheese Broccoli Soup

This is an easy and yummy soup for a cool evening! (For those wondering the name is because it's a recipe from a restaurant here in the south named The Black Eyed Pea).

1 ½ pounds fresh broccoli
1 pint half-and-half
2 cups water
1 pound Velveeta cheese, diced into cubes
¾ t salt
½ t pepper
½ cup cornstarch mixed with 1 cup cold water

Steam broccoli until tender (microwave on high 6 minutes per pound). Combine half-and-half and 2 cups water in the top of a double boiler. Add cheese, salt, and pepper. Heat until all cheese is melted. Add broccoli. Stir dissolved cornstarch into cheese mixture in the top of double boiler and heat over simmering water until soup thickens.


Tomorrow's Daily Special: Applesauce Cake

Crock Pot Minestrone

This is another great Minestrone soup recipe- but super easy since it's made in the crock pot!

1 lb. boneless beef chuck, cut into 1/2-inch cubes
2 14-1/2-oz. cans diced tomatoes with basil, garlic, and oregano (undrained)
2 14-oz. cans beef broth
1 15-oz. can cannellini beans, rinsed and drained
1 15-oz. can red kidney beans, rinsed and drained
1 cup thinly sliced carrots (2 medium)
1/4 t salt
1/4 t ground black pepper
1 cup dried bow tie pasta
1 medium yellow summer squash, halved lengthwise and sliced
salt and freshly ground pepper
grated Parmesan cheese (optional)

In a large crock pot combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Add pasta and squash to cooker (if using low-heat setting, turn to high-heat setting). Cover and cook 30 to 45 minutes more or until pasta is tender. Season with salt and pepper. Sprinkle with Paremesan cheese before serving. This recipe can easily be cut in half.


Tomorrow's Daily Special: S'more Pie

Italian Wedding Soup

1/2 lb lean ground beef or ground chicken
1 egg, slightly beaten
2 T breadcrumbs
1 T Parmesan cheese
1/2 t dried basil
1/2 t onion powder
1/2 t garlic powder
5 3/4 cups 98% fat free chicken broth
2 cups chopped spinach or escarole
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrots
grated Parmesan cheese


In a medium mixing bowl combine, meat, egg, bread crumbs, Parmesan cheese, basil, onion powder, and garlic powder; shape into 3/4" balls. In large frying pan, brown meatballs. Remove from heat and drain on paper towels. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrots and meatballs. Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking. Serve with additional Parmesan cheese sprinkled on top.



Tomorrow's Daily Special: Grilled Bruschetta Chicken

Crock Pot Chicken Tortilla Soup

This is a great soup to start in the morning before you leave for work. When you get home your house will smell super yummy and dinner will be ready!


1 lb shredded cooked chicken
1 (15 ounce) can whole canned tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, diced
1 (4 ounce) can chopped green chili peppers
2 garlic cloves, minced
1 cup water
1 (14 1/2 ounce) can chicken broth
1 t cumin
1 t chili powder
1 t salt
1/4 t black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 T chopped fresh cilantro
tortilla chips


Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with fresh tortilla strips or tortilla chips.


Tomorrow's Daily Special: BLT Muffins

Baked Potato Soup

Madison LOVES soup- specifically baked potato soup. Because every potato soup recipe that I have ever seen makes very large amounts of soup, I have adjusted this one to make a much smaller amount.


2-3 large baking potatoes
1/3 cup butter or margarine
1/3 cup flour
4-6 cups milk
3/4 t salt
1/2 t pepper
4 slices pepper bacon, cooked, crumbled
2 green onions, chopped
1 cup 2% shredded cheddar cheese
1/2 cup sour cream


Bake potatoes in oven or microwave. Cut in half lengthwise and scoop out pulp. Throw away potato skins. Melt butter in large saucepan over low heat. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly until thick and bubbly. Stir in potato, salt, pepper, bacon, green onions, and cheese. Cook until thoroughly heated but do not boil. Stir in sour cream and heat. Sprinkle top of soup with remaining bacon, onion, and cheese.


TIP OF THE DAY: To make the soup come together quickly, heat the milk in the microwave before adding it to the butter and flour mixture.


Tomorrow's Daily Special: White Chicken Chili