Six-Can Chicken Tortilla Soup
1 15-ounce can whole kernel corn, drained
2 14.5-ounce cans regular chicken broth (or 3 cups homemade chicken stock)
1 10-ounce can chunk chicken (or 1 1/2 cups leftover chicken)
1 15-ounce can black beans
1 10-ounce can diced tomatoes with green chile peppers, drained
Pour corn, chicken broth, chunk chicken, beans and tomatoes with peppers into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve over tortilla chips, and top with shredded Cheddar cheese. Serves: 6.
Cook’s Note: This recipe requires an oath of secrecy from the cook. Get rid of all the cans and then don’t tell a soul. Your family and guests will think you’ve been cooking all day to create such a perfectly delicious homemade soup.
Hamburger Vegetable Soup
1 pound ground beef
4 cups water
2 (1 ounce) packages dry onion soup mix
1 (15 ounce) can
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
3/4 cup uncooked
Place ground beef in a sauté pan and brown over medium heat. Remove from stove, drain and set aside. In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.* Add browned ground beef, stir and serve. Serves: 4.
*Note: If you plan for this to simmer for a while, cook the pasta in a separate pot, rinse and set aside. Add pasta just before serving. If allowed to simmer with soup, pasta may turn to mush.
Creamy Onion Soup
2 quarts water, plus 1/2 cup cold water
8 cubes , crumbled
2 large onions, quartered and sliced
1 teaspoon salt
1 teaspoon coarsely ground black pepper
3/4 cup all-purpose flour
1 cup heavy cream
1 1/2 cups
In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes. Stir in salt and pepper and simmer 30 minutes more.
In a small bowl, stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more. Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water, if desired. Serve hot, garnished with croutons (optional). Serves: 4.
Low-Fat Cheesy Potato Soup
1 3/4 cups peeled, diced potatoes
1 medium onion, chopped
1/4 cup celery, chopped
1 (14.5 ounce) can chicken broth
1/8 teaspoon pepper
3 tablespoons cornstarch
1 (12 fluid ounce) can non-fat evaporated milk, divided
1 cup shredded reduced-fat Cheddar cheese
In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 to 18 minutes or until vegetables are tender. In a separate bowl, combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted. Serves: 5.