11.22.2010

Soup Recipes

Some of you have asked...so here they are.

White Chili
This recipe originally came from a friend of mine and many of you know her,  Jamie Carling.  So if you see her, give her a high five cause her soup was delicious!

1 onion, chopped
2 cloves of garlic, peeled and minced
1 T olive oil
1 1/2 t garlic salt
4 chicken breasts, cooked and diced (the last time we made this soup at our house we grilled the chicken on the bbq, it added an amazing flavor!)
2 cans northern 
white beans, rinsed and drained
2 small cans of diced green chiles
1 t cumin
1 t oregano
1 t salt
1/2 t white pepper
1 cup chicken broth
1 can of corn, drained

1 C sour cream
1/2 C heavy cream

Brown onions and fresh garlic in olive oil until clear then pour into a crock pot.  In the crock pot combine all ingredients except the sour cream and heavy cream.  Stir together then heat on low for 4-6 hours.  Right before serving add the creams and stir until heated through (they will curdle if you add them too early or cook them too long).  Serves 8.



Tomato Basil

This recipe was found by my friend Lindsay on All Recipes.com.  Another delicious soup, Thanks Lindsay!

  • 2 (28 ounce) cans crushed tomatoes
  • 1 (14.5 ounce) can broth (chicken or vegetable)
  • 18 fresh basil leaves, minced
  • 1 teaspoon sugar
  • 1 cup whipping cream
  • 1/2 cup butter or margarine

  • In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted. Serves 9

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