Soups & Stews

Southwestern Chicken Barley Chili

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I love chili, especially non-traditional ones. I first had this chili at a church chili cook-off about 3 years ago, it left a big impression on me! So much that, three  years after the fact I finally got around to getting the recipe. I made it the night I got it (for another chili pot luck). It comes together so easily and I bet you have most of the ingredients in your pantry. I also love that it uses barley. I’m always looking for new ways to introduce healthy grains into our meals.

 Southwestern Chicken Barley Chili

Makes: 11 – 1 Cup Servings
Prep/Cook Time: 30 minutes

Ingredients
1 can (14.5 oz) diced tomatoes
1 can (16 oz) tomato sauce or salsa
1 can (14.5 oz) fat-free chicken broth
1 cup Quick Barley (I used Quaker brand)
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 can (15 oz) black beans, drained and rinsed (mine were seasoned)
1 can (15 oz) whole kernel corn
3 cups cooked chicken breast, cut into bite-sized pieces(about 1-1/2 lbs boneless before cooking)

Preparation
In 6-qt saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 10 minutes, stirring occasionally.
Add beans, corn, pepper and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.

(Recipe Source: Quaker Barley Box)

Cheesy Vegetable Chowder

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This is one of our favorites soups and taste great any time of year. It is especially delicious on those cool fall and winter days. I serve this with homemade bread and a crisp green salad – Yum!

Ingredients:

1/4 cup butter
1 medium-large onion diced
3 cups finely chopped cabbage
5 stalks celery chopped
1 tsp black pepper
1 TBLS garlic powder
2 cups water
1# carrots chopped
3 TBLS Chicken Soup Base
8 cups water
2 cups diced potatoes
3 cups milk
1/2 cup flour or cornstarch mixed in with 1 1/2 cups water
2 cups chopped cauliflower
2 cups chopped broccoli
1 1/2 cups shredded Sharp Cheddar Cheese
4 oz Velveeta Cheese cut into cubes

1. In large soup pot place butter and onions – stir until butter is part way melted.
2. Add cabbage, celery, black pepper and garlic powder – stirring occasionally until onions and cabbage are browning
3. Add 2 cups water, soup base, and carrots boil for about 5 minutes or until water is almost gone
4. Add 8 cups water and boil for 10 min – stirring occasionally
5. Add diced potatoes and milk – bring back to a boil and let boil for 5 min. Watch pot carefully as milk tends to boil over
5. Add flour and water mixture stirring constantly while adding to prevent lumps. Boil for 5 min
6. Add cauliflower and broccoli – boil for 5 min
7. Add cheeses and taste for seasoning adjustments (more soup base, pepper, cheese etc. There is enough salt in the cheese and soup base that usually none is needed.)
8. Let stand for 5 min to slightly thicken before serving.

Source: A Jennie original

Mexican Chicken Stew

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We once served this stew when we had the missionaries over for dinner. Apparently one of the elders liked it so much that he told another elder coming to our ward about it, and it has been requested!

Ingredients:
1 pound boneless skinless chicken breasts, cubed
1 T canola oil
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 C frozen corn
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) reduced-sodium chicken broth {I made my own in this amount}
1 can (4 oz) chopped green chilies {I used 2 cans of Old El Paso brand; I think their chilies are the best.}
2 T chili powder
1 T ground cumin {I used a bit less b/c I don’t really like cumin)
1/2 t salt
1/4 t cayenne pepper
Whatever you might want to add to your individual serving(s), such as shredded cheese, sour cream, chopped green onions and/or cilantro, etc.
1. In a small skillet, brown chicken in oil.
2. Transfer chicken to a 5-quart slow cooker.
3. Stir in the remaining ingredients. {I just combined them all and then stirred.}
4. Cover and cook on low for 5-6 hours or until chicken is no longer pink.
5. Personalize your servings and enjoy!
Yields 6 servings.
Source: Renamed by me, recipe used was submitted to Taste of Home by Stephanie Rabbitt-Schappacher of West Chester, Ohio

Thick Tomato Soup

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This is a staple dish in our home. We eat it for lunch at least once a week and the kids scarf it right up (even Mr. Picky, aka: Ruffian1). Easy-peasy! Guaranteed Goodness!
8-12 oz Uncooked Pasta–we like SMALL shells or Elbow Macaroni
2 (10 oz) Cans Tomato Soup
1 Can ONLY Water
1/2 tsp Thyme
1 tsp Basil
1 tsp Oregano
1 (13 oz) Can Chicken Breast (you could cook a chicken breast and shred it, instead)
1 Cup Cheddar Cheese
1. In a Medium saucepan, cook Pasta according to package directions. Remove to strainer.
2. In the same pan (SAVE ON DISHES!), empty the tomato soup and add 1 can of water (remember, this is THICK soup. You can add more water if you like, but we don’t.)
3. Stir in Thyme, Basil, and Oregano.
4. Shred the chicken with a fork and add it to the soup. Mix until everything is evenly incorporated.
5. Add cooked noodles and stir well.
6. Remove from heat and stir in cheese.
Mm-MMM!
Source: My family recipe box
~Kara

Chicken Tortilla Soup

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A very easy and delicious version of tortilla soup that can be made with food storage ingredients. Your kids will love helping with this one.  And guess what? 
 It has a hint of lime!  
Ingredients: 
2 cans (28oz or 3 1/2c) Chicken Broth
1/8c Taco Seasoning (or to taste)
A few shakes of garlic powder =)
Juice of 1 lime
2 chicken breasts, cooked and cubed*
1 can of corn with liquid
1 can of black beans, drained and rinsed
1 can of diced tomatoes with green chiles (Rotel offers Mild, Medium and Hot!) 
1 large avocado, peeled and diced
  1. Pour broth into soup pot, add taco seasoning, garlic powder and lime juice.  Stir until well blended.
  2. Add all other ingredients except avocado.  Bring to a boil, lower heat and simmer for 15 min or so.   
  3. Add avocado just before serving.  
  4. Serve with shredded cheddar cheese, sour cream and some crispy tortilla chips.  Mmmmm.  

Adapted from AllRecipes.com Six Can Chicken Tortilla Soup


*The original recipe calls for canned chicken, which works if you’re going for a food storage friendly recipe.  But I would argue that it’s much better with fresh or frozen chicken breasts.  =)  
*The amount of taco seasoning you add will add or decrease the spiciness of the soup, so if you like it spicy….bring it on!  
*ALSO…if you have Kids in the kitchen, they will love helping you empty the cans into the pot!  

Hearty Italian Sausage & Spinach Soup

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To quote my husband, “I don’t want this to go to your head or anything, but this is so good, I don’t even want to eat it with crackers.” Hahaha! And even my 19-month-old liked it. He picked out the sausage (and ate it), dipped crackers in the soup, then sucked the soup off the cracker.

Ingredients:
4 Italian sausages or 1 pkg ground Italian sausage
2 cans (14 oz each) reduced-sodium chicken broth
3/4 C chopped onion (or dehydrated onion)
2 garlic cloves
olive oil (I used EVOO)
1 14.5 oz can diced tomatoes, undrained
1 10-oz. package frozen chopped spinach, thawed and well drained (Or you can use frozen bagged chopped spinach like me–then you don’t have to drain it. The bags are usually 16 oz. instead of 10 but I still use the whole thing and add water to the soup if needed.)
1 1/2 t dried oregano leaves
1/2 t salt (varies according to the amount of sodium in your broth)
1/4 t ground black pepper
1/4 t dried basil
1. Gather all your ingredients so that the spinach can begin to thaw while you form the Italian sausage into balls. Remove sausage from casing and form into balls about the size of a nickel (or whatever size you’d prefer). If you’re using ground Italian sausage, begin browning it over medium heat.
2. Start your chicken broth if you’re using bullion. (I like to add 28 oz. of water and then 2 packets of Herb-Ox chicken bullion powder. I think these packets have great flavor and they’re sodium free.)
3. Chop the onion and garlic.
4. Cook and stir onion and garlic in hot oil in Dutch oven or large stock-pot on med-high heat for 3-5 minutes or until onion is tender. (If using dehydrated onion, wait to add until after broth.)
5. Add broth, tomatoes with their liquid, spinach, oregano, salt, pepper, and basil; bring to a boil.
6. Add sausage.
7. Reduce heat to low; cover.
8. Simmer until sausage is cooked through, about 15 minutes. Makes 4-6 servings.
Source: Adapted from “Hearty Meatball Spinach Soup” recipe found on the back of an old Premium crackers box; that recipe can be found here.

Market Street Clam Chowder

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This chowder takes me back to the days we lived in Monterey, California. As newlyweds, my husband and I would hang out at the wharf and feed the sea lions and enjoy free samples of the many varieties of clam chowder. This one is a definite winner. The secret is in baking the butter and flour mixture.

Ingredients:

1 cup red potatoes, finely diced
1 cup celery, finely diced
1 cup vidalia onion, finely diced
1 cup red pepper, finely diced
1 cup leeks, diced
3/4 cup clams, chopped
3/4 T. freshly ground black pepper
1 1/2 t. salt
3/4 t. thyme, crushed
6 large bay leaves
1 t. Tabasco sauce
3/4 cup beef or chicken broth
2 cups water
3/4 cup clam juice
1 1/2 sticks butter, melted
1 cup all purpose flour
2 qt. half and half

Directions:

1. Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes.

2. In large saucepan, combine remaining ingredients except half and half. Simmer until potatoes
are thoroughly cooked.

3. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick
than cookie dough.

4. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature,
stirring occasionally.

***I like to add more potato and sometimes carrots and mushrooms. For this particular go ’round I added a pound of shrimp. Yummers!

Source: passed to me from my good friends, The Streubers

Chicken Stew with Dumplings

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The “sniffles” and “coughs” have had a party at my house this past week. So, its obvious that we need chicken stew, even if it is 90+ degrees outside. This is really good stuff! My family loves it! Especially the dumplings!

Stew:
2-1/2 to 3 lbs. chicken thighs, or chicken breast
5 c. water
4 new red potatoes (or whatever you have)
3-4 carrots
2-3 stalks celery
1 med. onion
10 oz. pkg. frozen peas
salt
pepper

Dumplings:
1-1/2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
3 Tbsp. butter or margarine, softened
3/4 c. milk
1/4 c. chopped fresh parsley

In Dutch, or pot, place chicken; cover with wter. Cover and cook over med heat until fork tender. Meanwhile chopped veggies. If using the red potatoes, leave the peel on! (I didn’t have any the afternoon when I made this pot.)
When chicken is done, remove from broth; skim fat.

Remove chicken from bones; return to broth. Add remaining stew ingredients. Cover and cook over med. heat until veggies are fork tender (15 – 20 min). In large bowl stir together flour, baking powder and salt. Cut in the butter until mixture is crumbly. Stir in milk and parsley. Drop dumplings by rounded tablespoonfuls into hot stew. Cook, uncovered, 10 min.

Cover and continue cooking until dumplings are tender (8-10 min). Delicous!


(I did add one can of creamed corn to this pot and it was yummy. But that is not something I always do.)
recipe adapted from Land O Lakes Treasury of Country Recipes