MONROE - Soup, as the famous soup company likes to say, is good food.
Especially on a cold winter night in January, soup makes a satisfying meal. Add a loaf of fresh bread or hot rolls and a salad and you've got the perfect winter supper.
Unfortunately, it's not always easy to find the time to make homemade soup and let it simmer for hours and hours. Here's a couple of recipes that go together fast for easy weeknight meals.
This thick chicken corn chowder originally came from a Pillsbury cookbook of Bake-Off winners. Because it uses canned soup as a base, it is simple and quick to prepare. It's also perfectly delicious.
Chicken Corn Chowder
1 1/2 cup milk
1 cup chicken broth
1 10 3/4 ounce can cream of potato soup
1 can cream of chicken soup
2 cup cubed chicken or turkey
1/3 cup chopped green onions
1 11 ounce can Mexicorn
1 4.5 ounce jar sliced mushrooms
1 4.5 ounce can chopped green chilies
1 1/2 cup shredded cheddar cheese
Combine all except cheese. Cook 5 to 8 minutes until onions are tender. Remove from heat. Add cheese. Stir.
Makes six servings.
White chicken chili is a nice change from traditional red chili with beef and kidney beans. This recipe is also fast and easy to prepare, with just a bit of kick.
Southwest White Chili
1 T. olive oil
1 pound boneless, skinless chicken breast, cut into cubes
1/4 cup chopped onion
1 cup chicken brother
1 can (4 ounce) chopped green chilies
1 can (19 ounce) white kidney beans (cannellini), undrained
Spice blend:
1 t. garlic powder
1 t. ground cumin
1/2 t. oregano leaves
1/2 t. cilantro leaves
1/4 t. ground red pepper
Heat oil in 2- to 3-quart saucepan over medium -high heat. Add chicken and cook 4 to 5 minutes, stirring often. Remove chicken with slotted spoon; cover and keep warm.
Add onion to saucepan and cook 2 minutes. Stir in broth, green chilies and Spice Blend; simmer 30 minutes.
Stir in cooked chicken and beans. Simmer 10 minutes. Garnish with Monterey Jack cheese and onions, if desired.
Makes four servings.
This is a simple and delicious cheese soup, always a favorite in Wisconsin. The dry mustard and paprika lends a flavorful touch.
Cheese Soup
3 T. onion, minced
3 T. carrot, grated
3 T. butter
4 cups chicken broth
1/2 t. dry mustard
1/2 t. paprika
1/4 cup milk
2 Tablespoons cornstarch
1/4 pound sharp cheddar, grated
2 Tablespoons parsley, chopped
salt and pepper
Saute onion and carrot in butter for 10 minutes.
Add chicken stock, mustard, paprika and simmer for 15 minutes.
Combine milk and cornstarch. Add to broth and cook for 5 minutes.
Add cheese and stir until melted. Season to taste. Garnish with parsley.
Serves six.
Especially on a cold winter night in January, soup makes a satisfying meal. Add a loaf of fresh bread or hot rolls and a salad and you've got the perfect winter supper.
Unfortunately, it's not always easy to find the time to make homemade soup and let it simmer for hours and hours. Here's a couple of recipes that go together fast for easy weeknight meals.
This thick chicken corn chowder originally came from a Pillsbury cookbook of Bake-Off winners. Because it uses canned soup as a base, it is simple and quick to prepare. It's also perfectly delicious.
Chicken Corn Chowder
1 1/2 cup milk
1 cup chicken broth
1 10 3/4 ounce can cream of potato soup
1 can cream of chicken soup
2 cup cubed chicken or turkey
1/3 cup chopped green onions
1 11 ounce can Mexicorn
1 4.5 ounce jar sliced mushrooms
1 4.5 ounce can chopped green chilies
1 1/2 cup shredded cheddar cheese
Combine all except cheese. Cook 5 to 8 minutes until onions are tender. Remove from heat. Add cheese. Stir.
Makes six servings.
White chicken chili is a nice change from traditional red chili with beef and kidney beans. This recipe is also fast and easy to prepare, with just a bit of kick.
Southwest White Chili
1 T. olive oil
1 pound boneless, skinless chicken breast, cut into cubes
1/4 cup chopped onion
1 cup chicken brother
1 can (4 ounce) chopped green chilies
1 can (19 ounce) white kidney beans (cannellini), undrained
Spice blend:
1 t. garlic powder
1 t. ground cumin
1/2 t. oregano leaves
1/2 t. cilantro leaves
1/4 t. ground red pepper
Heat oil in 2- to 3-quart saucepan over medium -high heat. Add chicken and cook 4 to 5 minutes, stirring often. Remove chicken with slotted spoon; cover and keep warm.
Add onion to saucepan and cook 2 minutes. Stir in broth, green chilies and Spice Blend; simmer 30 minutes.
Stir in cooked chicken and beans. Simmer 10 minutes. Garnish with Monterey Jack cheese and onions, if desired.
Makes four servings.
This is a simple and delicious cheese soup, always a favorite in Wisconsin. The dry mustard and paprika lends a flavorful touch.
Cheese Soup
3 T. onion, minced
3 T. carrot, grated
3 T. butter
4 cups chicken broth
1/2 t. dry mustard
1/2 t. paprika
1/4 cup milk
2 Tablespoons cornstarch
1/4 pound sharp cheddar, grated
2 Tablespoons parsley, chopped
salt and pepper
Saute onion and carrot in butter for 10 minutes.
Add chicken stock, mustard, paprika and simmer for 15 minutes.
Combine milk and cornstarch. Add to broth and cook for 5 minutes.
Add cheese and stir until melted. Season to taste. Garnish with parsley.
Serves six.