Slow Cooker Latin Chicken

Adapted from Allrecipes

I love crock pot meals and especially enjoyed the sweet potatoes in this dish!

Ingredients:

1 Tablespoon olive oil
3 pounds skinless chicken thighs
salt and ground black pepper 1/4 cup loosely packed cilantro leaves
2 large sweet potatoes, cut into chunks
1 green pepper, cut into strips
2 cans black beans, rinsed and drained
1/2 cup chicken broth
1/4 cup loosely packed cilantro leaves
1 cup salsa
2 teaspoons cumin
1/2 teaspoon ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish

Directions:

Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, green pepper, and black beans on top of the chicken. Combine the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Cook on Low for 6-8 hours or on high for 4 hours. Garnish with lime wedges to serve.

Peanut Butter Chicken Noodle Soup

Adapted from Allrecipes

This is one of my top 3 favorite soups of all times!  I love anything with peanut butter in it, but in this case the peanut is a subtle flavor and adds a creaminess to the soup.  This soup is perfect for a winter dinner.

Ingredients:

• 8 cups chicken broth
• 2 cups diced, cooked chicken meat
• 1 cup peeled and cubed sweet potatoes
• 1 cup shredded carrots
• 1 cup diced zucchini
• 1 cup canned diced petite tomatoes
• ½ cup chopped onion
• ½ cup chopped green bell pepper
• 2 cloves garlic, minced
• 1 cup peanut butter
• 8 oz wheat egg noodles, cooked to al dente
• 1 Tbs parsley
• Salt to taste
• Ground black pepper to taste

 Directions:

• In a large stock pot, combine the broth, chicken, potatoes, and carrots.  Bring the soup to a boil and then reduce the heat to medium.  Cook for about 10 minutes til vegetables are tender. 
• Add zucchini, tomoatoes, onion, green pepper and garlic.  Simmer for about 8 minutes.  
• Add peanut butter, parsley, salt and pepper; stir until peanut butter is fully blended.  Simmer for 3 minutes longer and serve!

Slow-Cooker Chicken Tortilla Soup

Adapted from Allrecipes

My family loved this soup.  My 8 month old who is super picky about what she eats even loved it. I sat at the table feeding her long after everyone else had finished. I'll definitely be making this one again!

Ingredients:  

1 pound boneless, skinless chicken breasts, uncooked

1 (15 oz) can crushed tomatoes (or just mash diced or whole tomatoes)

1 (10 oz.) can enchilada sauce

1 medium onion, chopped

1 (4 oz.) can chopped green chili peppers

2 cloves garlic, minced

2 cups water

1 (14.5 oz.) can chicken broth

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1/4 tsp. black pepper

1 (10 oz.) package frozen corn

1 Tbsp. chopped cilantro

Toppings:

chopped avocados

sour cream

tortilla chips or strips

cheese

limes

Combine ingredients in a crock pot. Cook for 6-8 hours on low  or 3-4 hours on high. Shred chicken before serving. Garnish with avocados, sour cream, tortilla chips, cheese and squeeze some lime juice on top. 

Mexican Turkey Lime Soup

Adapted from Mucho Gusto

I saw this recipe on PInterest and thought it would be a great way to use my leftover turkey from Thanksgiving!

Ingredients:

• 2 Tbs extra-virgin olive oil
• 1 onion, finely chopped
• 6 cloves garlic, thinly sliced
• 1 lb turkey, cut into ½ inch pieces
• 2 Tbs adobo sauce
• 6 cups chicken broth
• ½ cup chopped fresh cilantro
• 6 roma tomatoes, diced
• Juice of 2 limes
• Salt and pepper
• 1 hass avocado, thinly sliced lengthwise into 12 pieces
• Crushed tortilla chips

Directions:

• In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro, tomatoes and lime juice; season with salt and pepper.
• Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

Sausage Potato Chowder

Adapted from Home Cooking the Costco Way

This was a favorite of my hubby and little boy. I love making soups this time of year!

Ingredients:

2 Tbsp. butter

1 cup minced onion

4 medium garlic cloves, minced

1 pound ground sausage

2 Tbsp. flour

salt and pepper

2 cups chicken broth

2 cups half-and-half

2 medium potatoes, boiled, peeled, and diced

Saute butter, onion and garlic over low heat for 5 minutes. Do not brown. Raise the heat to medium, add sausage meat and stir to break up. Cook for 5-7 minutes or until sausage is almost cooked through. Reduce the heat to low and stir in flour. Cook for 2 minutes. Do not brown. Season to taste with salt and pepper. Raise the heat to medium high and add chicken broth. Bring to a simmer, stirring. Add half-and-half. Add potatoes. Return to a simmer.

Butternut Squash Soup

Recipe from Leslie Koyle

Everyone I have made this soup for just raves about it. It's the perfect soup for a chilly fall day!

Ingredients:

6 Tbsp. chopped onion

4 Tbsp. butter

6 cups peeled, cubed squash (about 5 pounds)

3 cans chicken broth

1/2 tsp. marjoram

1/8 tsp. Cayenne pepper

Pepper to taste

4-6 oz. cream cheese

Saute the onions in butter until translucent. Add the squash, chicken broth, and spices. Let it boil for 20 minutes, or until the squash is fully tender. Remove from heat. Add the cream cheese, let it melt a little. Puree in batches. Return to pot and heat through (if it is too thick, add a little milk.)

To roast the squash, cut in half and seed. Brush with oil, add salt and pepper. Place face down in a glass pan and bake for 45-60 minutes at 350. When cool, scoop out the squash, cut into rough cubes.

Refried Bean Soup

Adapted from "Simple and Delicious"

My friend called me the other day asking about this recipe. I had completely forgot about it. It's tasty and a great way to use your canned goods.

Ingredients:

1-16 oz. can refried beans

1-15 1/4 oz. can whole kernel corn, drained

1-15 oz. can black beans, rinsed and drained

1-14 1/2 oz. can chicken broth

1-14 1/2 oz. can stewed tomatoes, cut up

1/2 cup water

1-4 oz. can chopped green chilies

1/4 cup salsa

tortilla chips/strips

sour cream

cheese

In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 8-10 minutes or until heated through. Serve with tortilla chips/strips, cheese and sour cream.

Curried Roasted Pear & Squash Soup

Adapted from Allrecipes

This recipe caught my eye because of the pear.  How would the sweetness pair (pear?  ha, ha!) with the curry and squash?  It was fantastic.  The sweetness was slight, but evident.  I really like curry and had made a curried butternut squash soup before, so I knew I would enjoy this part of the recipe.  I am somewhat assuming this will be my last butternut squash recipe until Fall since I am more in the mood for "Summer" food lately, but this was a great way to end the soup and squash season!

Ingredients:

• 1 (2 lb) butternut squash, peeled, seeded and chopped
• 2 firm, ripe Bartlett pears, peeled, cored and chopped
• 4 cloves garlic
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 Tbs butter
• 1 yellow onion, diced
• 2 tsp ginger
• 1 Tbs curry powder
• 3 ½ cups chicken broth
• ½ cup milk
• Dash cinnamon
• Salt and freshly ground black pepper, to taste

Directions:

• Preheat oven to 425 degrees F.  Line a large baking sheet with aluminum foil.  In a large bowl, toss squash, pear and garlic with enough olive oil to lightly coat.  Season with kosher salt and freshly ground black pepper.  Spread in a single layer on the prepared baking sheet.  Roast in preheated oven for 35-45 minutes, turning occasionally, until tender and golden brown.  Remove from the oven and set aside to cool.
• Meanwhile, heat butter in a large pot over medium heat.  Sauté onion in butter until soft and translucent (about 10 minutes).  Stir in the ginger and curry powder and sauté  for 1 minute.  Add the roasted squash, pears, and chicken broth and bring to a boil.  Reduce heat and simmer for 10 minutes.  Cool slightly before pureeing in batches in a blender.
• Return the soup to the pot over low heat.  Stir in the milk.  Season with a dash of cinnamon and salt and ground black pepper, to taste.  Serve warm.

Serves 4-6

Pork and Black Bean Chili

Adapted from All Recipes

I love discovering a new crock pot meal.  It is so nice to have so little preparation and still have a satisfying meal at the end of the day.  I really liked the chili with pork tenderloin instead of ground beef that we usually have in chili.  So, even if you want to stick with your usual chili recipe, maybe try switching out the beef for some pork tenderloin.  I guarantee you'll love it!

Ingredients:

• 1 ½ pounds pork tenderloin, cut into 2 inch chunks
• 1 small onion, coarsely chopped
• 1 small red bell pepper, coarsely chopped
• 2 (15 oz) cans black beans
• 1 (16 oz) jar medium salsa
• 1 small can diced green chilies
• ½ cup chicken broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 tsp chili powder

Optional:

• Brown rice
• Cheddar cheese, shredded
• Sour cream
• Hint of Lime tortilla chips

Directions:

• Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, green chilies, oregano, cumin and chili powder in a slow cooker.  Set to low and cook for 8-10 hours.
• Break up pieces of cooked pork to thicken the chili before serving.
• Can serve as soup or drain excess liquid and serve over brown rice.  Either way, sprinkle cheese on top, a large dollop of sour cream and scoop up with tortilla chips.

Mexicali Soup

We really like this recipe. It's a tasty version of taco soup that's so simple to make. It also makes quite a bit and it's leftovers taste great!

Ingredients:

1 pound ground beef

1 package taco seasoning

6 cups water

2 cups taco sauce or salsa

15 ounces black beans, undrained

2/3 cup (6 ounces) tomato paste

3/4 cup Acini de Pepe noodles, uncooked

3/4 cup small sliced olives

shredded cheddar cheese

sour cream

tortilla chips

Mix ground beef with seasoning mix and brown. Drain grease. Combine cooked ground beef with water, taco sauce or salsa, beans and tomato paste. Heat to boiling. Reduce heat to simmer 10 minutes. Return soup to boil and stir in uncooked pasta. Boil, stirring frequently, 14 minutes or until pasta is tender. Stir in olives. Sprinkle each serving with cheese; top with sour cream. Garnish with chips.

Split Pea Soup

Adapted from All Recipes

I liked the additions in this soup of onions and carrots, which recipes that I've made in the past haven't included.  I am always all about adding veggies to my recipes.  This a hearty soup, just perfect for a Winter day.  Serve with warm, crusty bread.

Ingredients:

• 2 ¼ cup dried split peas
• 2 quarts cold water
• 1 ½ pounds ham bone
• 2 onions, thinly sliced
• ¼ tsp ground black pepper
• 3 carrots, chopped
• 1 tsp parsley
• 1 tsp thyme
• ½ tsp garlic powder
• Salt, to taste

Directions:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight.  If you need a faster method, simmer the peas gently for 2 minutes and then soak for 1 hour.
• Once peas are soaked, add ham bone, onion, salt, pepper, marjoram, carrots, parsley, thyme, and garlic powder.  Cover, bring to a boil and then simmer for 1 ½ hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup.  Serve!  If too thick, add more water until desired texture is reached.

Chicken Noodle Soup

Adapted from Barefoot Contessa Family Style

We all feel better after having a bowl of homemade chicken noodle. This time we made it for my little guy Easton who has a cold. He loves it:) The recipe lists optional amounts for the chicken and the vegetables to add. I usually make the soup pretty hearty, so I opt to add the greater amount of veggies, but 2 chicken breasts is usually fine for us!

Ingredients:

2-3 chicken breasts (bones and/or skin is fine)

olive oil

salt

ground black pepper

chicken stock (approximately 2 quarts)

1-2 cups diced celery

1-2 cups diced carrots

2 cups wide egg noodles

parsley

Preheat oven to 350 degrees.

Rub chicken with olive oil and sprinkle generously with salt and pepper. Cover. Roast for 35-40 minutes, until cooked through. When cooled enough to handle, shred or dice. Remove skin and bones if needed. Add the juices from the chicken to chicken stock.

Bring the chicken stock to a simmer in a large pot and add the celery and carrots. Cook on medium heat for about 10 minutes, or until they are soft. Add the noodles the last few minutes while the vegetables cook and cook until noodles are soft. Add the cooked chicken. Sprinkle with parsley and heat through.

Season to taste and serve.

Beef & Butternut Squash Stew

Adapted from Food Network's Giada De Laurentiis

I love squash.  This is one of my favorite recipes that involves butternut squash and a recipe I make sure to cook several times during the Fall and Winter.  Now, this means a lot because I love trying new recipes, so it is quite difficult for a recipe--no matter how good it is---to appear on my regular rotation.  The butternut squash in the stew makes it thick and creamy.  The thyme, rosemary and marsala wine add so much flavor.  It's decadent and low calorie all in one.  Give it a try!

Ingredients:

• 3 Tbs. olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 Tbs. rosemary
• 1 Tbs. thyme
• 2 lbs. stew beef, cut into 2” cubes
• ½ tsp. salt and pepper, plus more to taste
• 2 Tbs. all purpose flour
• 1 cup marsala wine
• 1 lb. butternut squash stew, cut into 2” cubes
• 1/3 cup chopped sundried tomatoes
• 4 cups beef broth
• 2 Tbs parsley
• Crusty bread for serving

Directions:

• In a large soup pot heat the olive oil over medium heat.  Add the onions, garlic, rosemary, thyme and sauté until the onions are tender, approximately 2 minutes.
• Toss beef cubes in salt and pepper and flour.  Turn up heat to medium heat and add beef to the pot.  Cook until the beef is browned and golden around the edges, approximately 5 minutes. 
• Add the marsala wine.  Using a spoon, gently stir up all the brown bits off the bottom of the pot.
• Add the butternut squash and sundried tomatoes.  Add beef broth.  Bring the stew to a boil over high heat, and then reduce to low and simmer, covered for 1 hour.
• Season with salt and pepper to taste.  Sprinkle with parsley.  Serve with bread. 

Tortellini Soup

Adapted from Ivory Family Favorites Cookbook

Dal walked in when I was adding the zucchini in this soup and looked pretty nervous. This recipe makes a lot, so.... thankfully, he ended up loving the soup! Zucchini and all! I also like a hint of sweet in my tomato based soups, so I added the brown sugar. I recommend tasting the soup before adding the brown sugar in case you already love it the way it is!

Ingredients:

1 pound Italian Sausage

1 onion, chopped

2 cloves garlic, minced

1 cup water

2 (13 3/4 oz.) cans beef broth

1/2 cup apple juice

3 carrots, sliced

1 (28 oz.) can crushed tomatoes

1 teaspoon basil

1 teaspoon oregano

1 cup sliced zucchini

1 tablespoon parsley

1 green pepper, chopped

3 tablespoons brown sugar (optional)

8 ounces cheese tortellini (refrigerated or frozen)

grated or shredded Parmesan cheese

In large soup pot, brown sausage. Drain fat and add chopped onion and garlic and cook until tender. Add water, broth, apple juice, carrots, tomatoes, basil, oregano, zucchini, parsley, and green pepper. Simmer for 30 minutes or until vegetables are soft. Add brown sugar. Add tortellini 5 minutes before serving and cook until tender. Garnish each serving with Parmesan cheese.

Notes: