Slow cooker chicken and wild rice soup

2 boneless, skinless chicken breast
1 box uncle Ben's long grain and wild rice
1 can cream of chicken soup
4 cups chicken broth
2 1/2 cups of water
1 can sliced carrots, drained

Place all ingredients into 6 quart slow cooker and stir to combine cook on low for 6 to 8 hours.

Black Bean Soup

15 oz can beans, drained and rinced
1 tsp oregano
salt to taste
2 1/2 C water
1 Tbs butter
1 onion, chopped
2 garlic cloves, chopped

Heat black beans in water with oregano and salt.
In separate pan saute the onion and garlic.
Mix together in blender and serve hot.

Mexican Chicken Soup

1.5 lbs boneless skinless chicken breasts, cubed
2 tsp olive oil
1/2 C water
1 envelope taco seasoning
1 can (32 oz) V8 juice
1 jar (16 oz) salsa
1 can (15 oz) black beans, rinsed and drained
1 package (10oz) frozen corn, thawed

In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.

Transfer to a 5 qt pot. Stir in the V8 juice, salsa, beans and corn. Cook until heated through.

Serve with cheese, sour cream and cilantro.

Vegetable Chili

1 Tb.olive oil 1 Large onion, coarsely chopped 3 cloves garlic, minced 1 lb butternut squash, peeled, seeded and cut into 1/2 inch chunks 1 red bell pepper cut into chunks 1/4 tsp. chili powder salt/pepper 1 can (14.5 oz.) stewed tomatoes in juice 1 can chickpeas, drained and rinsed 1 can black beans, drained and rinsed 1/2 cup chopped cilantro lime wedge In a dutch oven or saucepan with lid, heat oil over med. heat. Add onion and garlic and cook stirring occasionally, until tender, 5-7 min. Add squash, bell pepper, and chile powder; season with salt/pepper...cook stirring 1 min. Add 1/2 cup water. Cover and simmer until veggies are crisp-tender, about 7 min. Stir in tomatoes and their juice, breaking them up with a spoon; add chickpeas, black beans, 1/4 cup cilantro and 1/2 cup water. Bring to a boil. Reduce to simmer, partially cover and cook until lightly thickened about 20 min. Season with salt/ pepper. Stir in remaining cilantro...YUM!

Lazy Day Beef Stew

Lazy Day Beef Stew

Oh, I know you already have an easy beef stew recipe, but mine is better. And it's easier. So let me treat you to the quickest comfort meal on the planet while you go do incredible things. 'Cause, you know...you really are just splendid.

Ingredients:
2 pounds stew beef
1 small bag baby carrots
3 stalks celery, cut into 1-inch pieces
8-10 red potatoes, quartered
1 onion, quartered
1 pouch au jus gravy mix
2 pouches brown gravy mix
1 pouch ranch dressing powder
3 cups water

Directions:
Toss everything in your crockpot in the morning. Stir until well mixed. Set slowcooker to low and walk away.
Serve 8-9 hours later with hot biscuits, rolls, and giant spoons

Hot Lime Chicken Soup

6 cups chicken broth
6 slices (1/4 inch thick) gingerroot
3 jalapeno peppers , cored, seeded and minced
6 T. sliced green onion (white and green parts)
6 T. chopped cilantro (* divided)
3 t. nam pla (fish sauce) - OR soy sauce
6 T. fresh lime juice (*divided)
3 boneless chicken breasts (cut into 1/2 inch pieces)
Salt (I accidentally omitted the salt - maybe that was it!!)
Ground white pepper

3 C. Cooked rice (I used brown rice)

Combine chicken broth, gingerroot, jalapeno peppers, green onion, 1/2 the cilantro, nam pla, and 1/2 of the lime juice in stock pot. Bring to boil over medium heat. Reduce to low and simmer for 10 minutes. Add chicken and simmer until cooked through, about 10 minutes more. Spoon out and discard ginger slices. Add remaining 3 T. lime juice and season to taste with salt and pepper. Divide rice between bowls. Ladle soup and sprinkle with remaining cilantro. Serve hot. (I should have turned up the heat a bit before serving!!)

Chicken and Avocado Soup

2 tsp olive oil

1 ½ C scallions, chopped fine
2 cloves garlic, minced
1 tomato, diced
5 C chicken broth
Pinch cumin
Pinch chili powder (optional)
Salt to taste
Pepper to taste
2 C shredded chicken breast
2 ripe Hass avocados, diced
½ C cilantro, chopped fine
4 lime wedges

In a large pot, heat oil over medium heat. Add 1 C of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken broth, cumin chili powder, salt, and pepper. Bring to a boil. Simmer, covered on low for about 15 minutes.

In four bowls, fill each with ½ c chicken, ½ avocado, remainder of scallions, and cilantro. Ladle 1 C chicken broth over the chicken and serve with a lime wedge

Baked Potato Soup

4 large baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
12 slices bacon, cooked, crumbled, and divided
4 green onions, chopped and divided
1 (8-ounce) carton sour cream

Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp, and reserve. Discard shells.
Melt butter in a Dutch oven over low heat; add flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in potato, salt, pepper, 1 cup cheese, 1/2 cup bacon, and 2 tablespoon green onions; cook until heated (do not boil). Stir in sour cream; cook just until heated (do not boil). Sprinkle servings with remaining cheese, bacon, and green onions. Yield: 10 cups

Southwestern Chicken-and-Rice Soup with Tortilla Strips

1 medium onion, chopped
1 Large carrot, peeled and chopped
1/2 medium-size red bell pepper, chopped
1 Tbsp. vegetable oil
2 garlic cloves, minced
2 cups shredded cooked chicken
3/4 cup uncooked white rice
2 medium plum tomatoes, chopped
1 to 2 Tbsp. chopped pickled jalapeno slices
1 tsp. ground cumin
1/4 tsp. black pepper
8 cups chicken broth
1/4 cup loosely packed cilantro leaves, chopped
juice of 1 lime (about 2 Tbsp)
1 ripe avocado, chopped
Tortilla Strips

Saute first 3 ingredients in hot oil in a large Dutch oven over medium heat 7 minutes or until vegetables are tender. Add garlic; saute 1 minute.
Stir in chicken and next 5 ingredients. Stir in chicken broth. Bring to a boil, reduce heat, and simmer 20 minutes or until rice is tender. Stir in cilantro and lime juice. Serve with chopped avocado and Tortilla Strips.
Makes about 6 servings.

I use olive oil instead of vegetable oil.
I do not cook the jalapeno in the soup i let people add it if they want to.

Rich and Creamy Tomato Basil Soup

Andrea made this for me and it was sooooo good that I am posting it here so that I don't forget it. Enjoy!!!

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

"The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result."

PREP TIME: 10 Min
COOK TIME: 35 Min

Harvest Pumpkin Soup

Serves 6 to 8
1 small sugar pumpkin, halved, seeds and stringy fibers removed and reserved
6 tablespoons unsalted butter
3 cups homemade or low-sodium store-bought chicken stock
3 cups water
1 sprig fresh thyme
1 small parsnip (about 4 ounces), peeled and coarsely chopped
1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
1 small turnip (about 4 ounces), peeled and coarsely chopped
2 small shallots, minced (about 1/4 cup)
1/2 cup dry white wine
3 tablespoons heavy cream
1 teaspoon packed light-brown sugar
2 teaspoons coarse salt
Freshly ground pepper, to taste
Directions
Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).
Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.
Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.
Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve.

I got the recipe from Andrea and it is so good that I don't want to forget about it so I am posting it here....Thanks Andrea for the recipe

Crab Soup

1/2 c. flour
1 T. butter
on med. heat brown the flour and set aside, then: the following is all added together gradually

Saute:
2 c. carrots, chopped
1 c. chopped celery
1 c. chopped onion
1/4 c. chopped red bell pepper
1/4 c. green bell pepper
1 garlic clove, minced

Add: cook 1 min.
1 T. bay seasoning
1/4 t salt
1/4 t. pepper
1/4 t. thyme

then add:
1 bay leaf
4 c. clam juice
1 1/2 c. whole milk

then add:
flour to the pot and bring to a boil, reduce heat and simmer 10 mins. and add 1/2 c. half and half--cook 4 mins

then add:
1 lb. crab meat
1/3 c dry sherry
cook for 5 mins.

This soup is worth all the work!!! Thanks to Teresa for this recipe!

Spicy Vegetable Soup

1 lb. ground beef
1 c. chopped onion
2 garlic cloves
cook the above and drain, then add the following:

1 30 oz. chuncky spag. sauce
10 1/2 oz. beef broth
2 c water
2 c. celery
1 t. sugar
1 t. salt
1/2 t. pepper
1 10 oz. ro-tel
1 16 oz frozen mixed veg.

Tomato Basil Soup

8 to 10 tomatoes, peeled, cored, and chopped, or 4 cups canned whole tomatoes, crushed
4 cups tomato juice or part tomato juice and part vegetable or chicken stock
12 to 14 fresh basil leaves, plus more for garnish
1 cup heavy cream
1 stick butter, softened
salt to taste
black pepper to taste
garlic to taste
handful of parmesan cheese

Combine tomatoes and juice in a large saucepan over medium heat. Simmer 30 minutes. In a blender combine tomato mixture and basil leaves. Blend until smooth.

Return blended mixture to saucepan and place over low heat. Stir in cream and butter, then season with salt, pepper, and garlic. Continue stirring over low heat until heated through. Add a handful of grated parmesan cheese.

Taco Soup

I've been asked to post this recipe. I got it from Lauren a few years ago and it is always a hit.

1 1/2 lb. ground beef or turkey
small onion
1 can white corn
1 can yellow corn
1 can pinto beans
1 can black beans
1 can red beans
1 1/2 c. water
1 pkg. ranch dressing mix
1 pkg. taco seasoning
2 cans Ro-tel
2 cans diced tomatoes

Brown the meat with the onion and then put all together in a large pot or crock pot. Leave the juices from all the canned goods.