Salsa Chicken Soup

Salsa Chicken Soup

One thing I love about this Salsa Chicken Soup is that most of the ingredients come straight from the pantry, so if I need a dinner idea I usually have the items on hand to make this dish.

Be sure to also check out these 12 Favorite Soup Recipes.

 

Salsa Chicken Soup
2 chicken breasts, diced and cooked (or cooked and shredded)
1 Tbsp. vegetable oil
1 Tbsp. chopped onion
2 tsp. garlic powder
2 tsp. ground cumin
2 cans (14.5 oz.) chicken broth (or 4 cups water with 4 chicken bouillon cubes)
1 jar (24 oz.) mild or medium chunky salsa
1 can (4 oz.) diced mild green chilies
1 can (15 oz.) corn, drained
2 cans (15 oz.) black beans, rinsed and drained
1 Tbsp. fresh cilantro
Tortilla chips
Shredded cheddar cheese and sour cream for garnish

Directions:
1. Prepare the chicken by cooking and shredding it. (You can also dice the uncooked chicken breasts into cubes, put it in a pot, heat the oil and brown the chicken until it’s cooked.) Add the onion and saute it with the chicken for a few minutes.

2. Add the garlic, cumin, chicken broth, salsa, chilies, corn, black beans, and cilantro. Bring mixture to a boil and cook 10-15 minutes.

3. Serve with tortilla chips, cheese, and sour cream.

Slow Cooker Option: Put all ingredients in a crock pot and cook on high for 3-4 hours or low for 6-8 hours.

 

Salsa Chicken Soup

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Tomato Soup Using Tomatoes from the Garden

Garden Fresh Tomato Soup

We’ve been picking a lot of tomatoes from our garden every day, so one of the ways to use them up is to make homemade tomato soup. I really like this recipe.

Be sure to also check out these 12 Favorite Soup Recipes.

 

Tomato Soup
9 medium firm, ripe tomatoes (skinned and coarsely chopped)
1/2 cup butter (divided)
1/2 teaspoon baking soda
3 teaspoons salt (divided)
1 Tablespoon sugar
1/4 cup flour
4 cups rich milk (part half & half and whole milk)
1/8 teaspoon pepper

Directions:
1) Simmer skinned and coursely chopped tomatoes in a large saucepan for 10 minutes. Remove from heat and add 1/4 cup butter, baking soda, 1 teaspoon salt, and sugar. Mix and set aside.

2) In a separate large pan, melt remaining 1/4 cup butter. Add flour and 2 teaspoons salt, then add milk. Heat and stir until it begins to boil.

3) Combine the tomato mixture and milk mixture into one pan. Heat slowly. Add pepper and extra salt if needed. Serve as soon as soup is heated through.

 

Tomato Soup with Fresh Tomatoes

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Homemade Chicken Noodle Soup with 4-Ingredient Noodles

Homemade Chicken Noodle Soup

We’ve had a few cold days over the past few weeks, so yesterday I decided to make Homemade Chicken Noodle Soup with the 4-Ingredient Homemade Noodles.

This is a family favorite! It tastes better than canned soup, and it’s an inexpensive meal to make for the whole family. Not only do we love to eat this on cold days to warm up, but we also make it if someone in our family is sick. It’s just one of those meals that tastes good and you can sip down when you don’t feel well.

Be sure to also check out these 12 Favorite Soup Recipes.

I love to make the homemade noodles with this chicken noodle soup. I’ve heard so many people say “Isn’t it hard to make the noodles?” or “Don’t I need to purchase a pasta roller?” And the answer is no, it isn’t hard, and it’s actually so easy to make. I do my noodles the old fashioned way that my mom taught me. After making and rolling out the dough, I just slice the dough into thin slices.

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