I made this stuff up! Cooking with Mimi

Chicken enchilada soup

I found this recipe on pinterest and tweaked it a bit because I didn't have everything it called for but it turned out good. Enjoy!

Chicken Enchilada Soup

3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes (I used a can of rotel and didn't add the jalapenos)
4 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

Shrimp and Crab Bisque

Shrimp and Crab Bisque 

• 4 tablespoons butter
• 4  tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 teaspoon chicken bouillon powder
• 4 tablespoons chopped onion
• 1/2 cup water
• 3 cups half-and-half
• 1 pound medium shrimp - peeled and deveined
• 1 pound crabmeat
• 1 cup white wine
• Sprinkle of Paperika, and fresh dill (optional)

Directions

1. In a 2 quart saucepan, melt butter and stir in flour , salt , white pepper , bouillon granules, onion, water and half of the half-and-half.
2. Add shrimp and crab meat; cook over medium heat, stirring occasionally until it thickens. Stir in remaining half and half and wine. Serve hot.

Broccoli Cheese Soup

I bought broccoli the other day and we've been making soups the last couple nights. Tonight I found this recipe on allrecipes.com. This turned out good. The kids even liked it!

Broccoli Cheese Soup

1/2 cup butter

1 onion, chopped

1 (16 ounce) package frozen chopped broccoli

4 (14.5 ounce) cans chicken broth

1 (1 pound) loaf processed cheese food, cubed

2 cups milk

1 tablespoon garlic powder

2/3 cup cornstarch

1 cup water

Directions

1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

 

Pasta Fagioli

Another soup we made on New Year's Eve. The recipe was intended for a crockpot but we just did it on top the stove and it was fine. A very yummy recipe!

Pasta Fagioli 

• 1 lb ground beef, browned and drained
• 1 tablespoon dried onion flakes
• 4 medium carrots, sliced in coins
• 2 celery ribs, sliced
• 2 (14 1/2 ounce) cans diced tomatoes, with juice
• 1 (15 ounce) cans kidney beans, drained and rinsed
• 1 (15 ounce) cans white beans, drained and rinsed
• 4 cups beef broth
• 1 (26 ounce) cans spaghetti sauce
• 2 teaspoons oregano
• 1 tablespoon Tabasco sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dry pasta, saved for later ( macaroni is our favorite)

Directions

1. Brown the beef (or you can use ground turkey if you prefer), drain, and let cool a bit while you handle the other ingredients. If you wish, you can use minced garlic and onion while browning the meat to add a little extra flavor.
2. Fill a large crock pot with the chopped carrots, celery, minced onion, rinsed beans, 2 cans of tomatoes, can of pasta sauce, beef broth, salt, pepper, oregano, and Tabasco sauce. You can also add in any extra vegetables you'd like if you have some on hand to add.
3. Add in the pound of meat and stir it all together.
4. Cook on high for 4 hours or low for 8 hours.
5. When the vegetables are tender, or about 3/4 into the cooking time, stir in the dry pasta and continue until the end of the cooking time.
6. Enjoy!

Zuppa Toscana

We had soup and salad for New Year's along with appetizers. This soup is originally from Olive Garden and it was delicious!
Zuppa Toscana 

• 1 1/2 cups spicy sausage links ( 12)
• 2 medium potatoes, cut in half lengthwise and then cut into 1/4 inch slices
• 3/4 cup onions, diced
• 6 slices bacon
• 1 1/2 teaspoons minced garlic
• 2 cups kale leaves, cut in half then sliced
• 2 tablespoons chicken base
• 1 quart water
• 1/3 cup heavy whipping cream

Directions

1. Preheat oven to 300 degrees.
2. Place sausage links onto a sheet pan and bake 25 minutes, or until done; cut in half lengthwise, then cut at an angle into 1/2 inch slices.
3. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
4. Remove bacon and crumble.
5. Add garlic to the onions and cook an additional 1 minute.
6. Add chicken base, water and potatoes, simmer 15 minutes.
7. Add crumbled bacon, sausage, kale and cream.
8. Simmer 4 minutes and serve

Rigatoni Vegetable Soup

This is my Grandma's recipe.

Rigatoni Vegetable Soup

• 1 pkg 12 oz rigatoni
• 1 cup chopped onion
• 1 32 oz can spaghetti sauce
• 1 can 2 1/4 oz sliced olives
• 1 cup sliced fresh carrots
• 1 lb ground beef
• 1 clove garlic
• 2 cups sliced zucchini
• 1tsp salt
• 1/4 tsp pepper

Cook rigatoni as directed on package. In large frying pan brown ground beef, onion and garlic. Add spaghetti sauce, zucchini, olives, salt and pepper. Simmer 10 minutes, or until zucchini and carrots are tender. Drain rigatoni. Add rigatoni to the sauce and sprinkle with parmesan cheese. Serve with bread.

Mexican Chicken Soup with Cilantro-Chile Cream

Mexican Chicken Soup With Cilantro-Chile Cream

45 min | 25 min prep

SERVES 6 -8

• 1 (32 ounce) carton chicken broth
• 1 cup water
• 2 cloves garlic, finely chopped
• 1 (16 ounce) jar salsa (any flavor)
• 1/2 cup long-grain rice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 cups chopped cooked chicken
• 1 (15 ounce) can black beans, drained and rinsed
• 1 1/2 cups frozen corn kernels
• 1 (4 ounce) can diced green chilies

FOR CILANTRO CHILE CREAM

• 1/2 cup sour cream
• 1 (4 ounce) can diced green chilies
• 3 tablespoons finely chopped fresh cilantro
• 1 teaspoon lime juice

1. Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
2. Add salsa,rice,oregano,and salt.
3. Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
4. Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
5. Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
6. CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.

Chicken Tortilla Soup

This is for Pam! She lost the recipe and I thought I would share it would everyone. I found this on Recipe Zaar which is an amazing recipe site. I highly recommend it.

Here's the recipe Pam! I add corn frozen or canned and canned black beans to mine also. You can add what you like it's the base that is really good. Not too spicy not too bland!

The Best Tortilla Soup

6	tablespoons canola oil
8	corn tortillas, chopped
6	cloves garlic, minced
1/2	cup chopped cilantro
1	medium onion, chopped
1 (28	ounce) can diced tomatoes
2	tablespoons ground cumin
1	tablespoon chili powder
3	bay leaves
6	cups chicken stock
1	teaspoon salt
1/2	teaspoon cayenne pepper
4	large cooked chicken breast halves, shredded

GARNISH
	shredded monterey jack cheese
	diced avocados
	sour cream (optional)
	corn tortillas, sliced and fried crisp (optional)   In dutch oven, heat the oil over medium heat. Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes. Add the tomatoes, bringing to a boil. Add cumin, chili powder and bay leaves. Add chicken stock and return to a boil. Reduce heat. Add salt and cayenne and simmer for an additional 30 minutes. Remove bay leaves and stir in shredded chicken. Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.

Six hour Beef Stew

This recipe originally came from the Butler's and it was for venison. I tweaked it a bit but it's a lot of the same ingredients. It's perfect for a cold rainy day like today because it makes the house smell warm and cozy. Enjoy!

Six hour Beef Stew

• 2 lb's beef stew meat
• 2 cloves crushed garlic
• 2 medium onions cut into quarters
• 3 carrots peeled and quartered
• 1 tsp Montreal Steak Seasoning
• 1 tsp Johnny's Seasoning Salt
• 8 red potatoes quartered
• 1/2 lb mushrooms, cleaned and sliced
• 1 can cream of mushroom soup
• 1 can tomato soup
• 5 stalks celery
• 1/2 can water
• 1/2 can dry marsala wine or vermouth

In a stock pan add just enough oil to coat the pan and get it hot. Then add your chopped stew meat and Montreal Steak Seasoning and Johnny's to it. Just before you're stew meat is browned add the mushrooms and stir them around a bit until they cook down a bit. Add the rest of your ingredients, and stir it around. Turn the stove down to low and let simmer for 5-6 hours. You can also do this in the oven at 275 degrees or in the crockpot on low. Stir occasionally and Enjoy!

Almost like Thanksgiving Turkey Soup

Tonight I made this soup with the dumplings and it was a hit. Definately will be making it again. It looks complicated but I just got everything chopped up ahead of time and it went together really quickly.

"Almost like Thanksgiving" Turkey Soup"

• 2 Tbsp butter
• 1 1/2 cups onions chopped
• 1/2 cup carrots chopped
• 1/2 cup celery chopped
• 2 cups button mushrooms quartered, (or the pkg of sliced mushrooms I had)
• 1 Tbsp minced garlic
• 1/4 cup all purpose flour
• 1 tsp thyme
• 1/4 tsp nutmeg
• 1/4 tsp pepper
• 1/4 cup sherry
• 4 cups chicken broth
• 2 cups cooked turkey, cubed
• 1/2 cup heavy cream
• Salt to taste

Sweat onions, carrot, and celery in butter over medium heat until soft, 5 minutes. Increase heat to medium high. Add mushrooms and garlic, and saute 3 minutes, stirring often. Sprinkle flour, thyme, nutmeg, and pepper over vegetables; cook for 1 minute stirring constantly.

Deglaze with sherry, simmer until nearly evaporated, then stir in broth, turkey, and cream. Bring to boil, reduce heat and simmer 5 minutes; season with salt.

Stuffing Dumplings

• 3/4 cup milk
• 2 eggs, beaten
• 4 cups bread, diced, staled
• 2 strips thick sliced bacon diced
• 1 cup onion
• 1/2 cup celery
• 1/4 cup chicken broth
• 2 Tbsp fresh sage
• 2 Tbsp fresh parsley
• Salt and Pepper to taste

Preheat oven to 425 degrees. Spray your baking sheet

Combine milk and eggs in a large bowl. Add bread and soak until nearly all the liquid is absorbed, stirring occasionally; set aside

Saute bacon in a skillet over medium heat until crisp, 5 minutes;drain on a paper towel lined plate. Saute onion and celery in drippings until soft, 3 minutes, then fold into bread miture with reserved bacon and remaining ingredients. Form dumplings on prepared baking sheet. Bake until dumplings brown 20 minutes, then serve in soup.