Christmas Soups - 2010

I used three recipes for my Soup Extravaganza this Christmas:

Cream of Broccoli Soup (Jen Smith)

6 c. chicken broth
1 c. chopped onion
2 tsp. salt
1 large head broccoli, chopped
1 1/2 c. flour
1 1/2 c. butter (yes, that's three cubes)
2 qt. half and half (or use a mixture of half and half and milk)
1 (8oz.) jar of Cheese Whiz

Combine broth, onions, salt, and broccoli. Cook until broccoli is tender. In separate pot make sauce - melt butter, add flour and blend into a paste. Add milk all at once, stir constantly until thick (when it bubbles). Stir in Cheese Whiz. Add to undrained broccoli.



Kristi's Sweet Chili

1 lb. ground beef
1 green pepper, chopped
1 red pepper, chopped
1 medium yellow onion, chopped
1 garlic clove, chopped
1 tsp. pepper
1 1/2 tsp. kosher salt
1 T. olive oil
1 can (28 oz.) petite diced tomatoes - undrained
1 can (4 oz.) diced green chiles
2 cans kidney beans - rinsed and drained
1 can (8 oz.) tomato sauce
1 cup water
1 c. brown sugar

Preheat large pot and brown beef, bell peppers, onion, and spices together in oil. When beef is browned and veggies are tender, add remaining ingredients. Simmer 45 minutes, stirring occasionally. Garnish with sour cream, cheese, onions, etc. Serves 8-10


Creamy Chicken Soup (Nicole Kunze)

1 small onion, chopped
1 T. butter
3 c. chicken broth (I use 3 cans)
4 medium carrots, chopped (I use a bag of mini carrots)
3 medium potatoes, peeled and cubed
2 c. cooked and cubed chicken (I use rotisserie chicken from Costco)
2 T. fresh parsley
salt and pepper to taste
1 c. milk
1/4 - 1/2 c. flour
1 (8 oz.) package of cream cheese - room temperature, cut into small cubes

Saute onion in butter; add broth and veggies. Bring to a boil; reduce heat, cover and simmer until veggies are tender. Add chicken, parsley, salt, and pepper.

Combine flour and milk until smooth. Add to pot of veggies. Bring to a boil, cook and stir for two minutes or until thick. Reduce heat; add cream cheese until melted.  This soup is very thick. Add milk or water if needed.

Kelly Wilcox's Chili

I want to post some of my all-time favorite meals to make. You know, the tried and true ones. Nothing hokey. Just good home-cookin' and a lot of love for food.

My friend Kelly served this Chili for a friends' dinner a couple years ago, and I can't stop making it now. I love all the green and red peppers and tomatoes in it. Not to mention the brown sugar. It's sweet, and power-packed with deliciousness! Enjoy!

Kelly Wilcox’s Chili

1 lb. ground beef
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 tsp. crushed red pepper flakes (I don't use these)
1 t. chili powder
1 tsp. granulated garlic, or 2 cloves fresh garlic, minced
1 tsp. cumin
1 tsp. crushed black pepper
1 ½ tsp. kosher salt
1/2 tsp. cayenne pepper (I don't use this, either)
1 T. canola oil
1 can (14 oz.) diced tomatoes, undrained
1 can (4-oz) diced green chilies
2 cans kidney beans, rinsed and drained
1 can tomato soup
1 c. tomato juice
1 c. brown sugar
water to consistency (about 1-2 c.)
Sour Cream
Cheese, grated
Onion, finely chopped

Preheat large heavy skillet or Dutch oven. Brown beef, bell peppers, onion, and spices together in canola oil. When beef is browned, add remaining ingredients and simmer 45 minutes, stirring occasionally. Garnish with dollop of sour cream, grated cheese, and finely chopped onion. Serves 8-10.