Wednesday, February 29, 2012

Soup Recipes

White Chicken Chili
Ellen L

1 lb. boneless, skinless chicken breast cut into 1/2 in. cubes
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 tbsp. vegetable oil
2 cans small white beans, rinsed and drained
1 can (14 oz.) chicken broth
2 cans (4 oz.) chopped green chilies
1 tsp. each: salt, ground cumin, and dried oregano
1/2 tsp. pepper
Big pinch of cayenne pepper
1 c. sour cream
1/2 c. whipping cream

In a large pan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.

Cream of Broccoli Soup
Arlen A

2 pkg ( 10 oz each ) Frozen chopped broccoli or fresh
2 cans (10 1/2 oz) chicken broth
2T flour mixed with 2 T butter  ( to thicken)
2 C half and half

Cook broccoli as pkg directs. Add chicken broth and simmer. Put in the blender and blend until small chunks. ( Add butter and flour which has been blended and heated with part of the cream to thicken.)

Put all together with the rest of the 1/2 and the 1/2. Salt and pepper to taste.

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