HOMEMADE BROCCOLI CHEESE SOUP

INGREDIENTS

•  3 1/2 cups chicken broth (I use low-sodium)
•  1/2 cup finely diced onion (white or yellow)
•  1 teaspoon salt
•  1/2 teaspoon pepper
•  5-6 cups (about 30-36 ounces) chopped fresh broccoli (see note)
•  4 cups milk (I use 2%)
•  1/2 cup all-purpose flour (use 2/3 cup if you want it extra thick)
•  3 cups (12 ounces) freshly grated cheddar cheese (see note)
•  1 cup (4 ounces) freshly grated Swiss cheese (see note)

INSTRUCTIONS

1. In a large saucepan (6-quarts or so), add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli (it may not be completely covered with liquid). Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.
2. In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring constantly. Bring the mixture to a gentle simmer, stirring, and cook until thickened, 3-4 minutes.
3. Turn the heat off or to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed.
4. Serve immediately (the soup will thicken as it cools).

NOTES

Broccoli: I like the broccoli chopped pretty small for this soup - but you can chop it as small or as large as you prefer. 

Cheese: I highly recommend using freshly grated cheese for this recipe; pre-shredded cheese doesn't melt as well (it's coated with powder to keep it from sticking, but that prevents it from melting smoothly). I prefer sharp cheddar cheese (extra sharp makes the soup a little gritty and mild cheddar cheese doesn't have as much flavor). You can substitute Monterey Jack for the Swiss. 

Instant Pot: I think this stands a good chance of working in the IP (taking notes from this IP creamy potato soup recipe). Maybe combining the broth, salt, pepper, onions, and broccoli and cooking at HP for 1-2 minutes. Quick release the pressure and then use the saute function when adding the milk and cheese? 

HTTPS://WWW.MELSKITCHENCAFE.COM/HOMEMADE-BROCCOLI-CHEESE-SOUP/

White Chicken Chili

 4 cups chicken broth

4 15.5 oz cans Great Northern Beans, drained and rinsed

2 cups shredded chicken

1 small can diced green chilis

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp oregano

Dash of pepper

1 cup sour cream

2 cup shredded cheese

In a large pot, add broth, beans, chicken, green chili’s, cumin, garlic powder, oregano, and pepper.  Simmer on medium low heat for 20-30 minutes or until it’s blended through.   

Right before serving... stir in sour cream and cheddar cheese until it’s all blended and melted.

Enjoy.   

LilLuna.com

Taco Soup

1 lb ground beef

1 15oz chopped tomatoes with juice

1 can corn, drained

1 8oz can tomato sauce

1 14oz can kidney beans with juice

1 cup grated cheese

Sour cream

Fritos

GF White Chicken Chili

1 medium onion, chopped
1 T olive oil
2 cloves garlic, minced
2 cups chopped cooked chicken breast
2 cans (14oz) chicken broth
1 can 4oz diced green chilis
2 t cumin
2 t oregano
3 cans 15 oz Great Northern Beans
shredded cheese

Saute the onion in the oil until tender.  Add remaining ingredients except cheese.  Bring to bil.  Reduce heat and simmer 20-30 minutes.   Garnish with cheese if desired

Slow Cooker Enchilada Soup

• 
  3 frozen, boneless, skinless chicken breasts 
• 
  
• 1 can corn (15 oz) 
• 
  
• 1 can diced tomatoes (14.5 oz) 
• 
  
• 1 can chicken broth (14.5 oz) 
• 
  
• 1 can enchilda sauce (10 oz) 
• 
  
• 1 can diced green chilies (4 oz) 
• 
  
• 1 onion 
• 
  
• 2 T. dried Cilantro (or can use 1/4 cup, chopped fresh) 
• 
  
• 2 bay leaves 
• 
  
• 3 cloves garlic, minced 
• 
  
• 1 t. cumin 
• 
  
• 1 t. chili powder 
• 
  
• 1 t. salt 
• 
  
• 1/4 t. pepper 
• 
  
• Garnish with cheese & sour cream and chips (optional)

Mix all ingredients together in a gallon size freezer bag. Label & Freeze. Set the food out the night

before you plan to cook it so that is thawed and ready to cook. If you forget, you can still cook it from

frozen, you’ll just need to add about an hour of cooking time.

On Cooking Day:

Empty contents of bag into slow cooker. Cook on low for 6-7 hours. Pull chicken out of slow cooker

and chop or shred. Put back into slow cooker to continue cooking for 30 minutes to an hour.

Easiest EVER Crockpot Potato Soup

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

**EASY, DELICIOUS and AMAZING!

Dix's Creamy Broccoli Cheese Soup

2 sticks of celery (I don't really measure my vegetables, 1 cup of carrots I just put in what I want). ½ onion chopped into small pieces. Put into a pan and cover with a small amount of water and boil for a few minutes. Cut up broccoli flowerets Add broccoli to the other vegetables. (Again, I just add the amount I want too). Cook a few minutes longer until vegetables are almost done. 1 quart of milk 1 quart of half and half 2 Tbl. of butter salt and pepper to taste 1 large brick of Velveeta cheese (or to taste) In another saucepan combine the milks, butter and salt and pepper. When it becomes quite warm add the velveeta cheese. Stir until cheese is melted. Thicken with cornstarch and water mixture to desired thickness. Mix all ingredients together and simmer until ready to eat.

Easy Crockpot Potato Soup

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}

Not too shabby, eh?!

In a Crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Mikael's Vegetable Chili *****

Mikael's Vegetable Chili Recipe

Yield: 5 quarts (20 C.)
Weight Watchers Points=3pts per 1 C. serving

15 oz. can kidney beans, rinsed and drained
15 oz. can pinto beans, rinsed and drained
15 oz. can black beans, rinsed and drained

OR

2/3 C. dry kidney beans (I have never used dry, but thought I'd include the directions for food storage options)
2/3 C. dry pinto beans
2/3 C. dry black beans

1 1/2 large onions, diced
2 lbs 93% lean/7% fat ground beef ( I used 85% instead and rinsed it after cooking to lower the fat content)

28 oz. can crushed tomatoes
28 oz. can petite diced tomatoes (I used 2 cans of crushed instead of 1 of each)
1 1/2 tsp salt
1 1/2 T. chili pwd.
1 tsp. cumin
1/2 tsp black pepper (I used coarse)
1 T. bottled minced garlic (I have used fresh before also)
1/4 tsp. cayenne pepper (crushed red pepper)
2 beef bouillon cubes
1 T. Liquid smoke, original flavor (found by spices)
3 small celery ribs, diced
3 medium carrots, peeled and sliced thinly (I have grated before) (This time I sliced baby carrots-about a cup or 2 before slicing)
2-4 anaheim peppers, diced (I used 4---they are not very hot)
3 bell peppers, diced (any color) (I used 3 green)
1 jalapeno, finely diced (wear gloves when chopping)

If using dry beans: Rinse Beans in a colander under running water, removing dirt clods or pebbles. Cover with water in a pot and cover with lid. Bring to a boil and boil for 3 minutes. Turn off heat and let beans soak for at least 1 hour, but up to 12 hours. THis is important as it removes 95% of insoluble sugars which cause bloating and gas. It also begins the rehydration process. Drain, rinse, and discard soaking water. Cover beans with fresh water in crock pot and cook on low for 6-10 hours, or until fork tender. This cooking liquid is a wonderful inclusion in homemade chili, as it adds flavor and body-no need to drain at this point.

Brown beef with diced onion, until no longer pink, drain in metal colander and rinse with hot water to remove fat. (I forgot to add the onion when I was browning the hamburger, I added it in with the other chopped vegetables in the microwave).

I was worried about the veggies cooking all of the way (because I was pressed for time), so I cooked them for 6 minutes in the microwave before adding them to the chili.

Put all ingredients in 5-quart (big) slow cooker, add just enough water to cover (important) and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.

Like all tomato based recipes, it is better if you fully cook it, then let it cool fully and you can reheat it. So, best if made the day before. (But I didn't)

**** THIS SOUP IS SO SO SO SO SO GOOD. Love it. Thanks Mikael!

Lindi's Chili

1 pound of hamburger, browned
big can of tomatoes
regular can of tomato sauce
3 cans of beans
Package of chili seasoning

Put in crock pot at lunchtime and by dinner- you are ready.
I made this and it was so yummy. Jared added 1/4 cup brown sugar and it made the chili sweet yet really really good. I'd give this recipe 4 stars!

Tortilla Soup

I found this recipe in a ward cookbook. I love those things. This was made by Christy Williams.

1 cup instant rice
2 cups water
2 tsp chicken bouillion cubes
1 (14oz) can diced tomatoes with mild green chilies
1 (15oz) can black beans, drained
1 cup cubed cooked chicken breasts
1 can corn, drained

In a large pot, combine all ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Toppings: Sour cream, cheese, and tortilla chips.

Super yummy!!

**Simple, easy and delicious. 4 stars!

Down Home Chicken & Noodles

1 lb boneless skinless chicken breasts
salt and pepper to taste
2 cans cream of chicken soup
1 can 14 1/2 oz can of chicken broth
16 oz pkg wide egg noodles, cooked

Place chicken in slow cooker; sprinkle with salt and pepper. Top with both cans of cream of chicken soup. Cover and cook on low for 6 hours or until chicken falls apart. Remove from slow cooker and shred. Return chicken to clow cooker; add broth and cooked noodles. Mix well. Cover and cook on low for an additional 30 minutes or until heated through. Serves 6

Creamy Potato Soup

1 pkg (30 oz) frozen shredded hash browns
6 cups water
2 cans cream of celery
4 oz Velveeta cheese, cubed
1 cup sour cream (8oz)
1/2 tsp salt
1/4 tsp pepper

In a large saucepan, combine the potatoes, water and onion. Bring to a boil. Reduce heat- stir in soup and cheese. Cook and stir until cheese is melted.

Stir in the sour cream, salt and pepper. Cook and stir until heated through. (Do not Boil.)

Serve with corn bread or crackers.