White Bean Chicken Chili
(Lindsey Dewey)
1 TB olive oil
1 cup water
1 cup chopped onion
1can (14 oz.) artichoke hearts
2 tsp. chopped garlic
1can diced tomatoes
1 ¾ lb. chicken (cut into pieces)
1can diced green chilies
1 envelope taco seasoning
1can white beans, drained & rinsed
Garnish with fresh cilantro, sour cream, tortilla chips and guacamole
Sauté onion, garlic, and chicken in olive oil and taco seasoning. Add remaining ingredients and bring to a boil. Turn down heat and simmer for up to half an hour. Garnish and serve.
Chicken Tortilla Soup.
(Stacy Roach)
1 Tbsp. vegetable oil
2 medium green peppers, chopped
1 medium red pepper, chopped
3 garlic cloves, minced
4 carrots, chopped
1 medium onion, chopped
3 to 4 chicken breast, cut into thin strips
1 (10 oz.) can Ro-tel tomatoes
1 1/2 tsp. cumin (ground)
1 can whole kernel corn (or frozen corn 1/2 the bag)
1/4 c. chopped fresh cilantro
6 c. chicken broth
Juice of 1 lime
Shredded Monetary Jack cheese
Tortilla chips
Heat oil. Add chicken and saute. Add peppers, carrots, onion, and garlic. Cook and stir until onion is soft and chicken is cooked through. Add tomatoes. Reduce heat to medium and cook 5 minutes. Stir occasionally. Add cumin, corn, broth, and cilantro. Heat to boiling. Reduce heat to low and simmer uncovered about 10 minutes. Squeeze in lime juice. Turn off heat. Place broken chips and cheese in bottom of bowl. Ladle in hot soup and serve.
Finnish Rhubarb Soup – Rapaperikisseli
(Maija-Liisa Adams)
Description:
In Finland and other Scandinavian countries, fruit soup is a part of summer and another way to use the fresh fruit of the season. At a Midsummer's Party 2 types of Fruit Soup -- rhubarb and apricot were served. Once in Lappland, a friend served me prune kisseli. I've always made the rhubarb version which has been a family favorite as long as I can remember. I have yet to make the apricot version, but it should be about as simple as substituting which fruit you use in the recipe below. I'll also share the low carb twist we made in substituting from the orginial recipe.
Directions:
Boil 7 cups water,
add 4 cups chopped rhubarb,
add 2 cups Albertson's strawberry jam, (You may add real strawberries instead, but will have to drastically increase the sugar.)
and 1 cup sugar until the rhubarb starts to fall apart.
It's such a soft shade of pink, so if you want it to look darker, add a few drops of red food coloring.
Taste it and add more sugar, if you want it sweeter. Remove from heat and add (2T potato or corn starch stirred into cold water) stirring continually. After it thickens, put it back on heat until it bubbles, then remove completely.
It's a wonderful last course, serving as a delicate and refreshing palate cleanser after a rich dinner...right before you retire to the parlor and bring on buttery pastries and herbal tea. Usually we serve Pulla with it. Serve cold in 6 inch flat soup plates to heighten the effect of the puffs of whipped cream or if you serve it hot try a scoop of vanilla ice cream instead. You may also serve it instead with cream, half & half or milk.
Low Carb Alterations:
Now for the low carb adjustments. Instead of using potato starch only, use part Xanthum Gum. I'll experiment next time to see if it can be used exclusively. Instead of sugar, I used Splenda. Instead of strawberry jam, I used fresh strawberries and drastically increased the cups of Splenda. Someday I'll try agave or estevia as the sweetener instead.
You may also find this recipe at http://maijaliisa.blogspot.com/2007/07/ever-tasted-cold-fruit-soup-kisseli-is.html.
Asian Chicken Soup
(Karen McMaster)
2 cups shredded tofu
2/3 cup shredded chicken
1 tsp. water
Use water, soy sauce and cornstarch to marinate meat with
1 tsp soy sauce
1 tsp cornstarch
6 c. chicken stock or broth
1 1/2 tsp salt
Mix
4 TBSP Cornstarch with
5 TBSP water and set aside.
2 eggs
3 TBSP soy Sauce
3 TBSP vinegar
3 TBSP shredded green onion
1/2 can bamboo shoots
5-6 mushrooms thinly sliced
Optional: chopped coridander and ginger root (1/2 TBSP Ea.)
1 tsp red pepper
1 tsp sesame oil
Boil chicken stock and salt, add in marinated meat and stir to separate. Add tofu and bring to a boil. Add the cornstarch/ water mixture, stir. When boiling, slowly add eggs in a thin stream; stir lightly. and then add final ingredients, stir.
Cook Japanese Calrose rice, then you can put some rice in the bottom of your bowl and soup on top, or serve with rice to the side.
Cheese Broccoli Soup
(Shannon Packer)
4 cups cubed potatoes
1 onion, chopped
2 cups sliced carrots
2 cups chopped celery
3 cups cut-up broccoli
Boil all veggies but broccoli in 2 cups of water for 10 minutes. Add
broccoli and boil for 10 more minutes. Do not drain.
Sauce:
1/2 cup margarine
1 tablespoon flour
2 cups milk
1 pound Velveeta cheese, cubed (I used cheddar)
1 teaspoon dry mustard
1/4 teaspoon pepper
3 chicken flavored bouillon cubes (or 3 teaspoons bouillon granules)
In saucepan, melt margarine. Stir in flour. Add milk and cook, stirring
constantly, until thick. Add cheese and other ingredients. Mix until
smooth. Add to undrained veggies and heat together but do not boil.
Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas
(Christine Gilbert)
1/2 Cup whipping cream
1/2 cup sour cream
1 teaspoon fresh lime juice
6 tablespoons (3/4 stick) butter)
6 cups finely chopped onions
3 15 oz. Cans solid pack pumpkin
2 cups whole milk
1 1/4 teaspoons dried crushed red pepper
9 cups canned chicken broth
3/4 cup shelled pumpkin seeds (pepitas) toasted
Whisk first 3 ingredients in small bowl. Cover; chill 2 hours (Mexican cream can be made 1 week ahead. Keep chilled)
Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made one day ahead. Cool. Cover and chill. Bring to simmer before continuing.)
Ladle soup into bowls. Drizzle with cream. Sprinkle with seeds.
Cheesy Chicken Chowder
(Shelly Rigby)
3 c. chicken broth
1/4 c. butter
2 c. diced, peeled potatoes
1/3 c. flour
1 c. diced carrots
2 c. milk
1 c. diced celery (optional)
2 c. grated cheddar
cheese
1 1/2 tsp. salt
2 c. diced, cooked
chicken
1/4 tsp. pepper
1 can cream of chicken soup
In large saucepan, bring chicken broth to boil. Reduce
heat and add potatoes, carrots, celery, salt, pepper
and butter. Cover and simmer until vegetables are
tender. Melt butter in another pan; add flour and mix
well. Gradually stir in milk and cook until thickened
over low heat. Stir in cheese and cook until melted .
Add to broth along with chicken soup.
Chicken and Leek Soup
(Kelly Eyring)
1 pkg Knorr Leek Soup Mix
6 cups water
6 cubes chicken bullion
1/8 teaspoon garlic powder
1 cup wide egg noodles, I add a few handfuls more
1 cup heavy cream
2 cups chicken, cooked and diced
Mix together with a wire whisk the soup mix, water, bullion cubes, and garlic powder. Heat to boiling and add noodles. Reduce to simmer until noodles are just done. Add cooked chicken and heavy cream. I like to serve this with a salad and corn bread. It is easy and fast.
Broccoli Soup
(Debbie Richards)
2 C. water
1 C. shredded carrots
½ C. chopped celery
2 C. broccoli (just in regular size pieces)
1/8 C. chopped onion
1 tsp. salt
8 oz. pkg. cream cheese
2 C. milk
3 Tbsp. butter
3 Tbsp. flour
Combine all but cream cheese, milk, butter, and flour in a pan. Boil for 15-20 minutes. Then add cream cheese (cut it into chunks so it melts faster) and stir until melted and mixed in. Stir in the milk.
In another small pan melt butter and mix with flour. Add to soup mixture. Bring to a boil again to thicken.
Split Pea Soup
(Rachel Helfrich)
3 teaspoons olive oil
6 ounces ham -- diced
3 whole carrots -- sliced
1 ½ whole onion -- chopped
1 large sweet potato -- peeled and cubed
1 1/2 tablespoons garlic -- minced
3 cups chicken broth
1 1/2 cups split peas (a combination of yellow and green looks
pretty)
Heat oil over meduim-high heat. Add ham, carrots, onions, sweet potato and
garlic; cook, stirring, until softened, about 4 minutes
Add broth and split peas and bring to a boil. Reduce heat to low and
simmer, partially covered, until vegetables are tender and peas have broken
down, about 45 minutes. Season with pepper
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