A great cold weather soup recipe from my mother-in-law. Add in a little extra cayenne to make it spicier!
Yellow Squash Bisque
6 tbsp butter
1 large onion, chopped
2 baking potatoes, peeled and sliced
2 carrots, sliced
4 c yellow squash, sliced
3 tbsp flour
1 1/2 quarts chicken broth
1/8 tsp cayenne pepper
1/2 tsp nutmeg
salt, pepper, and paprika, to taste
1/4 tsp pepper
1 cup whipping cream
In a four quart saucepan, melt butter. Add onion, saute until clear. Add potatoes, carrots, squash--toss to coat with butter. Add flour, stir to combine. Cook 3-4 minutes over medium heat, stir. Slowly stir in broth. Season with salt, pepper, and cayenne pepper. Cover, cook about 45 minutes until fork tender. Puree soup in blender. Return to soup pot. Stir in cream. Heat through, stir in nutmeg. Cook 4-5 minutes. Sprinkle with paprika. (You can freeze base up to one month. Thaw, bring to boil. Add cream, heat.)
Delicious cold day chili! It is pretty spicy, so if you like things mild, substitute the jalapenos with green chiles and cut down on the cayenne pepper. Top this chili with shredded cheese and sour cream.
White Chicken Chili
1 tsp oil
1 onion, chopped
3 cloves garlic, crushed
1 4oz can diced jalapenos
2 4oz cans chopped green chiles
1 can cream of chicken soup
1 can black beans
2 tsp cumin
1 tsp oregano
1 tsp cayenne pepper
1 can chicken broth
3 cups cooked and shredded chicken
2 cans white beans
1 can corn, drained
Heat oil. Cook onions and garlic until tender. Stir in chiles, jalapenos, and spices. Cook about 3 minutes. Mix in chicken broth, soup, beans, corn, and chicken. Simmer 15-30 minutes, stirring occasionally. Top and serve with shredded cheese and sour cream.
So, I'm a little under the weather today and I know a lot of people have been dealing with colds, etc the past few weeks. This recipe is a delicious soup that is great for cold days when you aren't feeling well. It's also very hearty for those people who do not really like soup.
Taco Soup
1 lb ground beef
1/2 large onion, chopped
1 tsp garlic
1 pkg taco seasoning
1 can tomatoes w/ diced green chiles
1 can tomatoes w/ diced jalapenos
2 cans light red kidney beans, drained
1 can black beans, drained
1 can beef broth (or 2 cubes beef bouillon & 1 1/2 c water)
2 cups frozen corn
4 cups water
cilantro, cheese, and sour cream
Brown ground beef with chopped onion and garlic, drain. Add all ingredients to large soup pot. Bring to boiling, stirring occasionally. Reduce heat to medium, cover. Cook at least 30 minutes (can cook longer). Top with fresh cilantro, cheese, and sour cream. Serve with bread or crackers.
