Bacon Corn Chowder

1 package of Bacon

1/2 large Onion chopped

8 oz Cream Cheese cubbed

2 cans of Cream Corn

2 cups Chicken Broth

3/4 cup Milk

1/2 of Rotisserie Chicken cubed or shredded

4-6 Red Potatoes diced

1. Add the chicken broth, milk and cubbed cream cheese to the crock pot. Turn on high to and stir occasionally to melt the cheese.

2. While the cheese is melting, cook bacon in a skillet and after bacon is finished sauté the chopped onions in the bacon grease until they are translucent and soft.

3. After the cream cheese is melted and mixed together, crumble bacon and add it and the onions to the crock pot.

4. Add the corn, cubed chicken and diced potatoes to the crock pot and stir all together.  

5. Cook on high for 4-6 hours or on low for 6-8 hours until the potatoes are soft and tender. Time may vary due to size of diced potatoes and crock pot. Sometimes I will cook it on high for 2-3 hours and then switch it to low for the reminder of the time. 

You can cook this in a pot on the stove.  Follow the same instructions and add to pot.  Stir frequently so it won’t burn and cook until the potatoes are soft. 

From Rachel Musselman

Spinach Tortellini Soup

 Ingredients: 

19 oz Cheese Tortellini

10 oz Bag of Spinach

2 cans diced Tomatoes

8 oz Cream Cheese

1 lb pre cooked Sausage

48 oz Chicken Broth

Directions:

Throw it all in the crockpot with some salt and pepper on high for 4-6 hours.

From

Jessica Pearson

Thai Chicken Cilantro Soup

4 C  Chicken Broth
3 or 4 Chicken Breast Tenderlions
1/2 C uncooked rice
1/4 C Chopped Cilantro
1 Can Coconut Milk
1/8 C Lime Juice
1/8 C Fish Sauce
2 or 3 Chopped Green Onions
1 or 2 tsp Ginger
1/2 of 15 oz can Straw Mushrooms
Roasted Red Chili or Roasted Red Curry Paste

1. Boil chicken broth and add chicken and rice and cook until rice is done. 
2. Chop chicken and return to pan. 
3. Add cilantro, coconut milk, lime juice, fish sauce, green onion, ginger, mushrooms.
4. Add roasted red chili paste or roasted red curry paste.

From Silvia

Coconut Lime Chicken Soup

Note: next time double the recipe. Try making the rice and having it on the side instead of putting it in the soup.

Ingredients:

• 3 Tbls butter
• 1 Carrot (shredded)
• Thai seasoning (see below)
• 2 cups chicken broth
• 1/2 bunch fresh cilantro
• 1 15 oz can unsweetened coconut milk
• 1 2-2 1/2 lb deli-roasted chicken (shredded)
• 1 cup previously cooked long grain rice
• Juice from 1 lime
• 1 Tbsp soy sauce
• Cilantro for garnish (optional)
• Lime Wedges (optional)

Thai Seasoning:

• 1/2 tsp curry powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp ginger

Instructions:

1. Place a large pot on the stove over medium-high heat.  Add butter, carrots and thai seasoning and cook until carrots become soft.
2. In a blender add chicken broth and cilantro and pulse a few times, then pour into the pot.
3. Add coconut milk, shredded deli roasted chicken, rice, lime juice and soy sauce.  Bring to a low boil then remove from heat.
4. Serve topped with extra cilantro and lime wedges.

Cheesy Butternut Squash Ravioli Soup

Ingredients:

·       2 tsp Olive Oil

·       1 Cup Chopped Onion

·       3 Garlic Cloves

·       1 tsp dried rosemary, crushed in palm

·       1 tsp dried thyme

·       ½ tsp dried sage

·       1 tsp salt

·       ½ tsp pepper

·       24 oz package cubed butternut squash (or peel and cube a fresh one)

·       4 cups chicken broth

·       4 oz whipped cream cheese

·       1/3 cup freshly grated parmesan cheese

·       16 oz cheese stuffed ravioli or tortellini

Directions:

1. Select saute on the pressure cooker and add oil.  When hot, add onions and garlic and saute until soft, about 4 minutes.

2.    Add rosemary, thyme, sage, salt, pepper, butternut squash and chicken broth; stir.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 15 minutes.

3.    When cooking is complete, use a quick release.

4.    Add cream cheese and parmesan.  Blend with an immersion blender right in the pot until very smooth, or carefully pour into a blender and puree until smooth.

5.    Press saute or brown to bring soup to a boil.  Add pasta and cook per package instructions.

6.    Season to taste and add extra chicken broth to thin, if desired.  Serve hot with extra, extra, extra fresh cracked black pepper.

Takes about 1 hour and 30 minutes to make start to finish.

From: Shauna

Chicken Curry

Ingredients:

• 1 tsp Fresh grated ginger
• ½ cup Onion, chopped
• 4 Carrots, peeled and sliced
• 1 Tbsp Curry Powder
• ½ tsp Ground Cumin
• ¼ tsp smoked paprika
• Juice of 1 lime
• 1 Tbsp Chicken Bouillon Base
• 1 Cup Water
• 4 Thin slicked chicken breast, thawed
• 2 Potatos, 1 inch diced
• 1 large red pepper, diced
• 14 oz can coconut milk
• 14 oz can diced tomatoes
• 1 tsp salt
• ½ tsp pepper
• 1 cup frozen peas
• Cilantro, chopped

Instructions:

1. In a stovetop or electric pressure cooker, heat the oil (use the Saute function on the Instant Pot) until rippling and hot. Add the curry powder and cook, stirring constantly, for 30-45 seconds.  Add the onion and ginger.  Cook another 30 seconds, stirring constantly.  Add the carrots, bouillon, cumin, paprika and water and heat for 10 minutes.

2. Add the lime, chicken, potatoes, red pepper, coconut milk, tomatoes, salt and pepper.  Close the lid on the pressure cooker and cook on high pressure for 4 minutes (hit manuel and adjust time to 5 minutes).  On the Stove top, bring to a boil and cook until chicken and potatoes are done- about 20 minutes.

3. Let the pressure naturally release before removing the lid.  Once done, stir in peas and cilantro.  Serve over hot, cooked rice or quinoa.

Takes about 1 hour 45 minutes to make start to finish.

Tips:

·       When cooking with butter, heat pan up with butter in it.

·       When cooking with oil, add the oil after the pan is hot.

·       The more you mince garlic the stronger it is.

·       Add 2 Tbsp of kosher salt to the water per pound of pasta

From: Katie

Turkey/Chicken and Brown Rice Soup

Ingredients:                                     (Makes a lot of soup!)        

• 1 tablespoon olive oil
• 1/2 cup (about 4 ounces) chopped onion or shallot
• 1 cup (about 6-8 ounces) diced carrots (about 2-3 large carrots)
• 1/2 – 3/4 cup (about 4 ounces) diced celery (about 3 stalks)
• 6 cups chicken broth (I use low-sodium)
• 28-ounce can crushed tomatoes
• 1/2 – 3/4 cup (about 3.5 to 5.5 ounces) long grain, jasmine or basmati brown rice
• 2 teaspoons herbs de Provence (see note for a substitution)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4-5 cups chopped kale (about 3-4 ounces)
• 3 cups cooked, chopped turkey or chicken (about 12 ounces)
• Freshly grated Parmesan cheese, for serving

Directions:

1. For the Instant Pot, using the saute function, heat the olive oil. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper. Secure the lid. Select manual and dial up or down to 20 minutes.
2. When finished cooking, quick release the pressure (if liquid spurts through the valve, close the pressure valve, wait 10 minutes and try again). Open the lid and stir in the kale and turkey. Heat through (either using the Saute function or just letting the residual heat of the soup work it’s magic; simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.
3. For the stove top, heat the olive oil in a 5-quart or larger saucepan over medium heat. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper.
4. Bring the mixture to a simmer. Cover the pot and cook for 40-45 minutes, stirring every once in a while, until the rice is tender. Uncover the pot and stir in the kale and turkey. Heat through (simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.

Notes:

You can also use ground turkey in place of the cooked turkey or chicken. Brown it in the first step with the onions and vegetables; drain any grease, and then proceed with the recipe (or you can brown it before starting the soup and reserve it until the end to stir in with the kale and turkey). Herbs de Provence is a fragrant mixture of herbs usually made up of oregano, thyme, basil, marjoram, lavender, savory, sage, and rosemary (sometimes bay leaves, too). If you don’t have it – and you don’t have all of the above spices on hand – I would simplify and use an Italian seasoning blend or just a mix of oregano, basil, thyme and a pinch of sage if you have it. The flavor will be a bit different, but still delicious.

From: Katie

Mexican Vegetable Soup

Ingredients:

• 1 1/2 cups chopped yellow onion (1 medium)
• 1 cup peeled and diced carrots (2 medium)
• 1 1/2 Tbsp olive oil
• 2 cloves garlic, minced
• 5 cups vegetable broth
• 1 1/2 (14.5 oz) cans diced tomatoes with green chilies (Rotel)
• 1 medium zucchini, chopped (1 3/4 cups)
• 6 oz diced green beans (1 1/4 cups), optional (*Can substitute squash for beans)
• 1 red bell pepper, diced
• 1 tsp dried oregano (Mexican oregano if you have it)
• 1 tsp ground cumin
• Salt and freshly ground black pepper
• 1 3/4 cups frozen corn or drained and rinsed canned hominy
• 2 Tbsp fresh lime juice
• 1/2 cup chopped cilantro 

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add onions and carrots and sauté 3 minutes then add garlic and sauté 1 minute longer. Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.
2. Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.

**Note when making in the instant pot:

Sauté the onions and carrots in the instant pot first then add the rest of the ingredients.  Put the lid on and move valve to sealed position.  Select the soup function and adjust to less.  When finished you can do a natural or quick release.

From: Shauna 

8 Can Taco Soup

1 (15 oz) can black beans (drained and rinsed)

1 (15 oz) can pinto beans (drained and rinsed)

1 (14.5 oz) can petite diced tomatoes (drained) OR 1 can or rotel

1 (15.25 oz) can sweet corn (drained)

1 (12.5 oz) white chicken breast (drained)

1 (10.75 oz) can cream of chicken soup

1 (10 oz) can green enchilada sauce

1 (14 oz) can chicken broth

1 packet taco seasoning

Mix all ingredients together in a large pot.  Heat until warm, stirring occasionally.  Season to taste with taco seasoning (I typically use about half of a packet).  Serve with tortilla chips 

White Chicken Chili

2 - 10 oz cans of chicken (or 1 lb of boneless skinless chicken)
1 Tbsp oil
1 Med onion
3 tsp. garlic powder
2 tsp. salt
2 tsp. ground cumin
2 tsp. oregano
2 cans chicken broth
1 can rotel
4 cans northern beans rinsed
1 container or 2 cups sour cream
1 cup whipping cream

In a large pot or skillet brown chicken in oil with onions and garlic powder

Add all the other ingredients (all spices, brother, rotel, and beans) except sour cream and whipping cream.

Bring to a boil and simmer uncovered for 30 minutes.

Remove from heat and stir in sour cream and whipping crea.