Enchilada Soup
Ingredients:
7 Corn tortilla (in strips)
1 small onion chopped
1 tablespoon chopped garlic
1 tablespoon olive oil
1 can chopped green chilis
1 14 oz. can beef broth
1 14 oz. can chicken broth
1 can cream of chicken soup
1 ½ cups water
2 cups diced chicken
1 tablespoon steak sauce (A1 is my choice)
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1 tablespoon ground red chili
1/8 teaspoon pepper
1/8 teaspoon paprika
2 cups grated cheese
Directions:
Cut tortillas in ½ inch thick strips and set aside. Sauté onions and garlic in oil. Add next 11 ingredients and bring to a boil. Reduce heat and simmer one hour covered. Add tortilla strips and cheese and simmer uncovered for 10 minutes. Sprinkle with paprika.
Bake Potato Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
3 bacon strips
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 tsp salt
1 tsp dried basil
½ tsp pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half
½ teaspoon hot pepper sauce
Shredded Cheddar Cheese
Minced fresh parsley (optional)
Chopped green onion (optional)
Directions:
In a large sauce pan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Sauté onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to a boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
Dutch Oven Chili (inspired by Jessie James Decker’s 10 can chili)
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
• 1 onion
• 1 cup shredded carrots
• 2 tbsp. olive oil
• 1 package of ground beef
• Salt and pepper, to season
• 1 can Rotel (mild, if you want to keep the heat to a minimum)
• 1 can diced tomatoes – chili seasoned
• 3 cans of kidney beans (I mix light and dark)
• 1 can vegetarian chili
• Cumin, to taste
• Chili seasoning, to taste
• Tony’s Seasoning, to taste
• Shredded yellow cheese (optional)
- Grab a large cooking pot and drizzle with olive oil. Sauté the onion and carrots together until well cooked.
- Add the ground beef and stir in the pot until fully cooked through. Add dashes of salt and pepper throughout the cooking process.
- Add the Rotel, kidney beans and chili and mix until ingredients begin to simmer. Sprinkle cumin, chili powder and Tony’s seasoning, as well as some more salt and pepper.
- Cover the pot and allow the chili to simmer on a low heat until all ingredients are fully cooked.
- Before serving, I like to take an entire bag of shredded cheese and sprinkle it over the chili, cover and let melt.
- Garnish with a dollop of sour cream, scallions and enjoy. Best served with a side of cornbread!
Traditional Pot Roast
Ingredients:
2-3 pounds beef – top round, bottom round, or shoulder
1 package of Lipton’s Onion Soup mix
1 onion, peeled and roughly chopped
2-4 carrots, peeled and roughly chopped
2-4 celery sticks, roughly chopped
Small red skin potatoes, cut in half or left whole if small
1 can cream of mushroom soup
bay leaf
salt and pepper
Directions:
Mix all ingredients together in crock pot, and place meat (fat side up) on top of them. Add water until meat is covered and place on low for 8 hours. Shred or slice meat, and enjoy!
