Creamy Chicken Soup

My friend was telling me about this recipe and it came from HERE. It has become one of my go to recipes. We eat it all the time. But usually I just follow the recipe and use carrots and potatoes but leave out the chicken and noodles. It's fast, and so easy.

3 carrots, peeled and diced
3 potatoes, peeled and diced
1/2 onion, diced
2 celery stalks, diced
6 C. water
6 chicken bouillon cubes (I only use 3 and I only use 1 if I don't add chicken)
1/2-1 C. shredded chicken
1 stick butter
1/2 C. flour
4 oz. Cheez Whiz
1 C. egg noodles, cooked

Over medium heat in large pan, bring water and bouillon to boil. Add vegetables and partially cook them. In separate pan, melt butter over medium heat. Add flour to melted butter and cook for one minute until mixture is bubbly. When butter/flour mixture is smooth, add to vegetables. Turn heat to medium-low. Add Cheez Whiz and chicken. Simmer 30 minutes, or until vegetables are cooked. Add egg noodles and serve.

***CROCK POT WAY***
I've only made this in the crock pot. Just because I like to throw everything in. I just throw everything in the crock pot, except for the noodles and the Cheez Whiz, and cook on low. I add the Cheez Whiz about a half hour before serving. If I add noodles, I just cook them and add them in right before serving. But, I've made this a few times, following the same directions, but have left out the chicken and noodles. Then it's just like a potato soup. I love it either way.

Zupa's Wisconsin Cauliflower Soup

I love Zupa's. And every time I go there, I get the exact same thing. A turkey, avocado panini and a bowl of Wisconsin Cauliflower Soup. I crave it all the time. In fact I just met my friend there for lunch a few days ago because I'd been craving it. So I was so excited to come across this recipe on Pinterest, that came from HERE.  I don't know that it actually tasted like Zupa's, but it was yummy so I will make this again. Although I thought the Pepper Jack cheese made it to spicy hot. My husband didn't think so. Maybe next time I will leave it out or just put in less. Either way, this will be a regular meal at my house throughout the winter. It wasn't that hard, but it seemed kind of time consuming. And I may have never bought a head of cauliflower in my life before making this soup. :)

Zupa's Wisconsin Cauliflower Soup
2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped (left out of course)
1/4 cup all-purpose flour
1/2 spoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup Sharp Cheddar cheese
1 cup Pepper Jack cheese

 In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Chicken Tortilla Soup

I enjoy food blogs with pictures so much more than without but I never remember to take them. Someday I am going to have to add them. This is a recipe I found on Pinterest, but that came from HERE. It was SO yummy. I'm not a huge lover of left overs but I ate it the night after I made it and then couldn't wait to eat it the next night but when I got home from work it was gone. So I'll be making it again soon. 

Ingredients:
1 lb chicken breast, trimmed
15 oz can sweet whole corn kernels, drained
15 oz can diced tomatoes, drained
5 C chicken stock
3/4 C onion, chopped (left out)
3/4 C green pepper, chopped (left out)
1 serrano pepper, minced (left out)
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper,
divided Monterey Jack cheese, shredded Seasoned tortilla strips I also added sliced avocado

To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours. Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently. If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

Crock Pot Potato Soup

I have another easy potato soup recipe that I make all the time, but I saw this on Pinterest. It came from the blog 'pearls-handcuffs-happyhour.blogspot.com. I decided to try it and love it!

Ingredients:
1 30oz. bag of frozen, shredded hash browns (I use cubed not shredded and used the brand Ore Ida)
2 14oz. cans of chicken broth (her recipe called for 3 but I only used 2)
1 can of cream of chicken soup
1/2 cup onion, chopped (I left this out)
 1/4 tsp. ground pepper
1 pkg. cream cheese
cheese

Directions: In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else.

Chicken Taco Soup

I got this recipe from Life As A Lofthouse. I made it a few weeks ago and it was so good. I forgot to take a picture.

Chicken Taco Soup
1/2 cup chopped
Onion (I left this out)
1 Green Bell Pepper, diced (I actually left this out too only because I didn't have one)
1 (16 oz) jar of Salsa
32 oz Chicken Stock
1 (1.25 oz) package of Taco Seasoning
1 (12 oz) bag of frozen Corn
1 (6 oz) can Tomato Paste
2 lbs boneless skinless Chicken Breasts
4 oz Cream Cheese
1/2 cup Sour Cream
Avocado (Optional)

In a large crockpot, combine all of the ingredients EXCEPT the cream cheese and sour cream. Cook on Low heat for 6-8 hours. A half hour before serving, remove chicken breasts and shred. Return shredded chicken to crockpot and also add in the cream cheese and sour cream. Stir and let them both melt into the soup. Serve in individual bowls with shredded cheese, more sour cream, avocado and tortilla strips or chips!

Crock Pot Chicken Enchilada Soup

I got this recipe from the Sweet Treats and More Blog, linked on the side of mine. It is so incredibly yummy! I made it last Sunday, ate it for a few days after that, and I'm already craving more. It's just so good!

Crock Pot Chicken Enchilada Soup
adapted from allrecipes

2 c. chicken broth
1 c. red enchilada sauce
1/4 c. sour cream (I probably put in more than that but I'm not sure how much)
1 (16oz) can diced tomato
1 (4 oz) can diced green chili
1 can black beans, drained
1 cup frozen corn (I didn't have frozen corn so I used one can of corn)
1/2 tsp salt
1/2 tsp cumin
1/4 tsp pepper
4 boneless skinless chicken tenders (2 breasts OR abt 2 cups shredded turkey)
4 corn tortillas

Place everything but the tortillas in the crock pot, stir together, and cook on high for about 3 hours (or low for 6-8 hours).
Shred corn tortillas into small squares and stir into soup 5-10 minutes before serving. Garnish with cheese, avocado, and additional sour cream if desired.

Chicken Tortilla Soup

I got this recipe from my friend Susan and it's yummy!

5-6 cooked chicken breasts
1-2 jars Alfredo sauce
2 cans chicken broth (I probably will only use 1 can next time I make it)
1 qt. half n half
1 large onion (I left this out)
1 pkg taco seasoning
Pepper (I left this out also)
Tortilla chips
Cheese

On the stove - Saute onion until soft. Add broth and seasonings. Cook over med heat. Slowly add half & half, then Alfredo sauce. Add chicken and more spices as needed. Do not boil. Serve with tortilla chips and grated cheese.

In the crock pot - This is the way I make it. I cut up the uncooked chicken, but next time I will just put in full chicken breasts and then shred it once it's cooked. Just put all the ingredients (minus the chips and cheese) into the crock pot and cook on low. I cooked it for about 7 hours.

Chicken Taco Soup

I'm not sure where I got this recipe, but I tried it for the first time today and it was so yummy. The best was Karson ate a ton so I'm sure I'll be making it again soon.

1 Onion, chopped (I leave this out)
1 (16 oz.) can chili
1 (15 0z.) can black beans
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2 (10 oz.) cans diced tomatoes
1 (1.25 oz.) package taco seasoning
3 whole boneless, skinless, chicken breasts

Stir beans, corn, tomato sauce, diced tomatoes, and taco seasoning in slow cooker. Lay the chicken on top of the mixture, press down slightly so that it gets covered by the ingredients. Cook on low heat for 5 hours. Shred chicken and cook for 2 more hours. (I just cooked on high for about 4-5 hours) Top with shredded cheese, sour cream and crushed tortilla chips or fritos.

Bacon, Cheese & Potato Chowder

This recipe is from Kraft's free quarterly cooking magazine that I love getting in the mail. Most all of the recipes are so easy, and most that I've tried, I've loved. I also love Soup. This soup is so easy. We have it many times during cold weather seasons.
3 C. fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 C. frozen Southern-style hash browns
1 C. Kraft 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese (I just use mild cheddar and I don't measure)
2 slices Oscar Mayer Bacon, crisply cooked, drained and crumbled (I use real bacon bits, or leave out the bacon)
1/4 C. thinly sliced green onions (I leave this out)
Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring frequently. Ladle soup into bowls. Top evenly with cheese, bacon, and onions. Makes 6 one-cup servings.
Notes: I mix a bunch of cheese in while it's simmering, then also top with cheese.

Broccoli Cheese Soup

My friends and I did a progressive dinner at Christmas time and my friend Susan made this soup. It's become my favorite broccoli cheese soup ever. Plus it will always remind me of the fun we had going to each others houses that night. In the winter we probably eat this once a week.

1 package Lipton Noodle Soup Mix (with chicken broth)
3 C. milk
1 10-oz. package frozen broccoli
1 8-oz. package Velveeta cheese, cubed
grated cheddar cheese, optional

In large pan, combine soup mix with milk. Cook for a few minutes, stirring often so milk won't scorch the bottom of the pan. Add broccoli. Cook until broccoli is tender, stirring constantly. Add Velveeta cheese and stir until melted. Top with cheddar cheese if desired.

Taco Soup

This is another of my mom's recipes. It's my favorite taco soup recipe that I've tried.

1 lb ground beef
1 small can green chilis
1 pkg taco mix
2 can kidney beans (drained & rinsed)
2 cans chili
2 cans cream of potato soup
1 qt diced tomatoes
10 oz frozen sliced carrots

Brown hamburger and put all ingredients in crock pot and cook on low for 6-8 hours. Serve with tortilla chips or fritos, grated cheese and sour cream.