Simple Turkey Chili

Simple Turkey Chili

INGREDIENTS:

1 1/2 teaspoons olive oil 1 pound ground turkey 1 onion, chopped 2 cups water 1 (28 ounce) can canned crushed tomatoes 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed

1 tablespoon garlic, minced 2 tablespoons chili powder 1/2 teaspoon paprika 1/2 teaspoon dried oregano 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper

1.	Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2.	Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

http://allrecipes.com/recipe/simple-turkey-chili/detail.aspx

Black Bean and Salsa Soup

2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

1.In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.

2.Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

3.Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Black Bean Soup

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

1.Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.


2.Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Chicken Tortilla Soup (Cafe Rio Style)

Ok so this soup turned out AWESOME!!! The recipe below is just enough for two people, for more just double, tripple. or quadruple it! :)

Soup
1 Chicken Breast
2 bullion cubes
2 jalepanos, WITH THE SEEDS REMOVED
1/2 onion (or to taste)
garlic to taste

Toppings
tortilla strips ( or make your own by frying strips of a tortilla in olive oil)
cilantro
FRESH TOMATOES diced into large-ish bits
jack(or pepper-jack) cheese
sour cream
and any other topping you want on it.

boil chicken in enough water to cover the chicken, remember that this water will be your broth, so make sure to add enough, and account for some of the water to boil off

when chicken is cooked all the way through, take out and shred, then put back into water.

in a frying pan saute onions in olive oil, when they are soft and translucent, add the bits of jalepano, and garlic ( i used garlic salt because i cant eat full garlic)
once the falvors of the onion, jalepano, and garlic mixed all intogether inthe frying pan for about 3-5 minutes, add to soup
let it simmer for a while to have all the flavors meld together about 10-15 minutes

Pour into bowl, add cheese, tomatoes, cilantro, sour cream, and tortilla strips.
ENJOY!!

Delicious Ham and Potato Soup

INGREDIENTS

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

DIRECTIONS

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Spicy Chicken Soup

Spicy Chicken Soup

INGREDIENTS

2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

THIS MAKES A LOT OF SOUP SO HALF IT IF IT IS FOR ABOUT 4 PEOPLE. I halved the recipe but did not have any canned tomatoes so i used about 5 fresh tomatoes, it was AMAZING. Patrick and I loved this. if you want it more like salsa tasting, leave out the chili powder. i only added one tbs of it. so it was not too chili-like! We loved it!!!

DIRECTIONS
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups of the broth you set aside. Simmer 30 minutes