1 Lb. Chicken Breasts, Cooked And Diced
1 Large Green Pepper, Diced
1 Med. Onion, Diced
1 Cup Rotoni, Uncooked
1 15 Oz. Can Of Diced Tomatoes In Juice
4 Cups Of Chicken Broth Or Chicken Bouillion
Garlic, To Taste
1 ½ Teaspoon Of Chili Powder
1 Teaspoon Of Cumin
Salt And Pepper To Taste
1 ½ Cup Picante Sauce
Grated Cheddar Cheese
Place Chicken, Peppers, Onions And Garlic In A Large Pan. Cook For About 5 Minutes. Add Remaining Ingredients; Except Cheese. Cook For 12 Minutes. When Serving Sprinkle Cheddar Cheese On Top If Desired.
My son--(20 yrs., yesterday-- :dizzy: ) came home over Christmas and made something almost exactly like this---it was wonderful! He thickened his to make a cream soup out of it. He and his girlfriend had it in a restaurant and tried to duplicate it at her house, and then our house.
My son cooks! The one who would PAY his younger brother to make him some easy-mac in the microwave! :lol: (girlfriends are a good influence).
I will have to try your recipe! Sounds just as good, but a little lighter.
This is one of those recipes that I have made over and over again. It originally called for hamburger, to lower the calories I changed it to chicken. I also use salsa in it instead of Picante sause, it's cheaper. I counted the calories once, withhout the cheese, I think it was approx. 100 calories per cup, (anyone who is interested in the calorie count should double check this). If you like tacos you'll love this and it is very cheap to make.It cans well also. I hope you like it.
Sounds delicious! :T
sounds superdeliciouso.. yummy with the weather being so cold soups are just the thing. i think i am gonna try it this weekend.
Sounds Yummy! I make a Taco soup as well.
2 cans of Campbells tomato soup (Make with water)
Some sauteed (lean) beef or turkey
Envelope of taco seasoning
jar of salsa
Cook and combine. For full fat- Serve with crushed up tortilla chips and mozz. cheese.
My kids even like this!
Thai Sweet Potato Soup - vegetarian
2 onions, chopped
2 tsp minced garlic
2 tsp cumin seeds
1 tsp minced Thai chilli
1.5 kg sweet potatos, roughly chopped
1 1/2 litres of water
4 tsp vegetable stock
130 ml light coconut milk
fresh coriander leaves
Coat a sauce pan with cooking spray, heat and add the onion. Sautee for 2 minutes or until softened. Stir in the garlic, cumin and chili and cook for another 2 minutes. Add the sweet potato and cook for another 2 minutes.
Stir in the water and the vegetable stock and bring to a boil, lower the heat and simmer, covered for 30 minutes. Remove from heat and let cool slightly.
In a blender or food processor blend the mixture in batches until smooth. Return the soup to the sauce pan and heat while adding in the coconut milk while sitrring.
Heat through and then serve by garnishing with coriander leaves.
Autumn Vegetable Minestrone
2-14.5 oz cans vegetable broth
1-18 oz can crushed tomatoes - undrained
3 medium carrots -- chopped (1 ½ cups)
3 small zucchini -- cut into 1/2" slices
1 medium yellow bell pepper -- cut into 1/2" pieces
8 medium green onions -- sliced (1/2 cup)
2 cloves garlic -- finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil
Mix all ingredients except rice and basil in a 3 ½ to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.
Per serving: WW Points: 1; 195 Calories (kcal); 2g Total Fat; 7g Protein; 39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium
Roasted Cauliflower Soup
from Family Circle magazine ...
Makes: 8 servings
Prep Time: 15 minutes
Roast: at 400 degrees F fpr 30 minutes
Cook: 20 minutes
1 Large Head Cauliflower (3 lb), cut into flowerets (10 c)
1 Large Onion, sliced
2 cloves Garlic, each halved
2 TBS Olive Oil
2 cans (14.5 oz each) Chicken Broth
1 C water
1 bay leaf
1 TSP chopped fresh thyme
1 C Half and Half
1 TSP Salt
1/8 TSP Black Pepper
1.) Heat Oven to 400 degrees F. In large roasting pan, toss cauliflowe, onion slices and garlic with olive oil.
2.) Roast in 400 degree oven for 30 minutes, stirring after 15 minutes.
3.) In large saucepan, combine roasted cauliflower mixture, chicken broth, water, bay leaf and thyme. Cover; bring to boiling. Reduce heat; simmer, covered, 20 minutes.
4.) Discard bay leaf. In blender or food processor, puree soup in batches. Return soup to saucepan. Stir in half and half, salt and pepper; gently heat.
9 g fat (3 g saturated fat)
2 g protein
4 g carbohydrate
1 g fiber
741 mg sodium
13 mg cholesterol
Turkish Spinach and Lentil Soup
1 tsp olive oil
1 cup chopped onion
1-2 garlic cloves, minced
salt, black pepper and cayenne to taste
pinch dried rosemary (or more, to taste)
2 cups (more or less) stock or water
1 1/2 cups cooked or canned lentils
1/4 cup raw bulgur
1 tomato, chopped
1 tbsp tomato paste
2 cups fresh spinach, chopped
Saute onion, garlic and spices for a few minutes, till softened. Add stock or water, bulgar, tomato, and tomato paste, simmer 5-10 minutes. Add lentils and spinach, cook till heated through and spinach is wilted. Add extra water or stock to reach desired consistancy.
2 huge filling bowlfuls, about 4-5 points per.
*originally posted by Kari_P
2 medium potatoes, diced
2 to 3 carrots, thinly sliced
1 medium stalk broccoli, chopped
1 very large onion, chopped small
2 cups chopped mushrooms or eggplant
2 tablespoons vegetable oil
6 cups water or vegetable stock
4 to 6 large tomatoes, or 1 large can, chopped
3 to 4 celery stalks, chopped
1 bell pepper, chopped
1 to 2 tablespoons soy sauce
2 teaspoons dried parsley, or 1/4 cup fresh, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
cayenne pepper, to taste
1 to 2 teaspoons sugar (optional)
Steam the potatoes, carrots, and broccoli for about 7 minutes.
In a large pot, sauté the onions and mushrooms or eggplant in oil until slightly transparent. (Use an extra tablespoon of oil if eggplant is used.) Add the water or vegetable stock, remaining vegetables, and soy sauce.
Cook 30 minutes longer on medium-low heat, until the vegetables are
tender but not soggy and the flavors have developed. Add the parsley, basil, oregano, cayenne pepper, and sugar, if desired.
Garden Vegetable soup
2/3 cup sliced carrots
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 TBSP tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini
In large saucepan, sprayed with nonstick cooking spray, saute the carrot, 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 and serve.
Makes 4 servings or 1 cup each
Nutritional information (per 1 cup serving: 42 calories, 0 g. total fat, 0 g. saturated fat, 0 mg cholesterol, 63 mg sodium,8 g. total carbohydrate, 2.4 g. dietary fiber, 3 g. protein, 41 mg calcium
WW - 0 Points per serving
Beef Vegetable Soup
2 teaspoons reduced-calorie tub margarine
1 cup diced onions
1 cup diced celery
1 cup diced carrot
10 ounces lean boneless beef loin, cut into 1/2" cubes
1 cup low-sodium beef broth
1 cup coarsely chopped green beans
1/4 cup chopped scallions
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
In large saucepan, melt the margarine; add onions, celery and carrot. Cook over medium-high heat, stirring frequently for about 5 minutes, until the vegetables are softened.
Then add the beef, broth, green beans, scallions, parsley, pepper and 2 cups water to vegetable mixture; bring liquid to a boil. Reduce heat to low; simmer, stirring occasionally, 20 minutes, until beef is cooked through and vegetables are tender.
Makes 4 servings
Per serving 194 Calories; 5 g Fat; 4 g Dietary Fiber
i'm going try some these soups
I made a YUMMY and very hearty soup the other night and thought I'd share the "recipe" with you all! It's based on the following recipe from allrecipes.com, but I used this as a base and changed up quite a bit. I think this recipe really lends itself to using up whatever veggies you have in the crisper that are on the verge or in the freezer about to get freezer burn!
Tomato Barley Soup
Prep Time: 20 Minutes
Cook Time: 40 Minutes Ready In: 1 Hour
Yields: 6 servings
"Onions, celery, carrots and garlic are cooked with tomatoes in this chicken broth based soup with barley."
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 tablespoons vegetable oil
2 1/2 cups water
2 tomatoes, diced 1 (14.5 ounce) can peeled and
diced tomatoes with juice
1 (10.75 ounce) can chicken
1/4 cup uncooked barley
1/8 teaspoon ground black
1. In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
2. Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
3. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
Note: I added a half a bag of Trader Joe's green garbanzo beans, some corn/black bean/green pepper mix (frozen), eggplant, diced cooked chicken, used a can of fire-roasted tomatoes and Kashi 7 grain mix instead of barley. YUM. I also used more vegetable broth than they called for the in the recipe. I omitted celery since I didn't have any on hand. I also give two thumbs up to the Kashi 7 grain mix - it makes a wonderful addtion to soups!!!
NUTRITION INFORMATION (for original recipe)
Servings Per Recipe: 6
Amount Per Serving
Total Fat: 5.6g
Total Carbs: 15.7g
Dietary Fiber: 3.8g
Veggie Beef Chili
This is GREAT for feeding a crowd. It works in the crock pot too - just brown the ground beef and toss it in with the other ingredients (except for masa) When you're about ready to serve, see if it needs a little thickening and stir in the masa. Let it simmer another few minutes and it's ready!
Veggie Beef Chili
Serving Size : 6 HUGE portions
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Cloves Garlic -- minced fine
1 Pound Ground Beef, Extra Lean
1 Large Onion -- diced small
2 Packets Chili Seasoning Mix
3 Whole Zucchini Slices -- diced small
2 Whole Bell Pepper -- diced small
2 Cans Tomatoes With Green Chilies -- drained
3 Cans Kidney Beans, Canned -- drained
1 Can Tomato Sauce
1/4 Cup Masa Corn Flour
Saute the garlic, onions, and beef until cooked through in a large pot. Add chili seasoning packets and remaining veggies. Cook for about 15 minutes. When veggies have cooked down a little, then add the tomato sauce & masa. When thickened serve! Great with some diced onions, a sprinkle of cheese and some sour cream
Per Serving: 349 Calories; 14g Fat (34.8% calories from fat); 23g Protein; 35g Carbohydrate; 7g Dietary Fiber; 52mg Cholesterol; 1065mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean
Meat; 2 Vegetable; 1 1/2 Fat.
Homemade Chicken Noodle Soup
I love making up my own recipes!! Especially Chicken noodle soup on cold winter days. You can use either a whole chicken OR just whole chicken breasts (with bone in...very important!). I like to allow the chicken to cook then cool the broth so you can easily remove the fat from the broth. You get all the flavor, and very little of the fat!. This is a time consuming recipe... but VERY worth it. If using fresh chickens (not frozen) you can freeze leftovers for luches or another dinner (lasts about 3 months in a deep freezer or 1 month in your icebox).
1 whole small (3lbs) chicken cut up (uncooked).
Enough water to cover the chicken (6 - 8 cups)
1/2 - 1 tbsp whole peppercorns
1 onion, quartered
1 clove garlic, crushed
1 bay leaf
1 sprig of parsley (chopped)
1 tbsp sea salt
2 - 3 carrots sliced or diced
2 - 3 ribs of celery sliced (1/4 - 1/2 inch thick)
1/2 small box of whole wheat or spinach pasta (linguini or rotini is good) broken into pieces (optional... if you don't use noodles, add more vegetables).
In a large stock pan add water, chicken, peppercorns, onion, garlic, bay leaf and parsley. Bring to a boil, cover then simmer (lower heat) for about 2 hours.
Remove cooked chicken and set aside.
Using a mesh wire strainer (or regular strainer covered with cheesecloth), strain the broth to remove the "floaties" (cooked marrow bits, fatty pieces and peppercorns - you may want to do this twice to assure there are no leftovers). This can be time consuming... but well worth the work.
Allow the broth to cool cool then skim the fat from the top.
Take cooked chicken and seperate meat from bone.
Break chicken into bitesized pieces and return to stock.Return to stove and bring back to a medium heat and add carrots, celery and pasta. Cook until pasta swells and veggies cooked through.
Add more salt to taste (I hate adding too much salt as it cooks as everyone has different tastes).
Yields 10 servings.
Serving Size 199 g
Amount Per Serving
Calories 251 Calories from Fat 41
% Daily Value*
Total Fat 4.6g7%
Saturated Fat 1.2g6%
Total Carbohydrates 9.3g3%
Dietary Fiber 1.5g6%
Vitamin A 56% • Vitamin C 5%
Calcium 4% • Iron 9%
Nutrition Grade B+
* Based on a 2000 calorie diet
(I LOVE Calorie-Count.com)
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