Meatball Soup

I can't believe we don't have this on the blog yet! This is definitely one of my favorite soups, and my kids are warming up to it now. 5th time's a charm. :) I'm always amazed at how much flavor it has.  It's a very hearty, healthy, delicious meal! I got the recipe from my friend Shay, and she calls it Meatball Minestrone, but in our family it's become simply Meatball Soup.

This is a very forgiving soup, you can put pretty much anything in or leave it out if you don't have or don't like it, after the first 5 ingredients.

Cook together:

15-30 Italian style meatballs

6 cups chicken broth

1 can Italian diced or stewed tomatoes (I use regular diced tomatoes)

1 onion, diced

1 T. Italian seasoning

Add some or all of the following ingredients and bring to a boil:

1 sm. bag baby carrots, or 2-3 carrots diced

1 can green beans

1 can garbanzo beans (chick peas)

1 can kidney beans (or black, pinto, navy, whatever), drained and rinsed

1 can corn, drained

1 sm. can mushrooms

Toward the end of cook time, add:

1 cup small pasta* (like Radiatore, but I usually just use macaroni)

1 cup peas, opt.

1 cup sliced zucchini, opt (I use in the summer)

*Pasta: Either add toward the end of the cooking time (following package directions for cook time), or do as I do and cook it separately, then add to soup or just to individual bowls (I like to store leftover pasta separate from the soup so it doesn't soak up the liquid).

Creamy Chicken Chili

(adapted from Lovely Little Kitchen)
This is such an easy, yummy soup. It reminds me of taco soup in it's simplicity--just dump everything in. Then whip up a white sauce and add it and some cream at the end to make it extra creamy!

• 3-4 chicken breasts (I cook from frozen)
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• dash of cayenne pepper
• 14.5 ounce can chicken broth
• 4.5 ounce can chopped green chiles
• 15 ounce can white corn, drained (or frozen)
• 15.5 ounce can diced tomatoes, undrained
• 2 15.5 ounce cans beans, drained (I used black beans)

For the roux:

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 1 teaspoon chicken bouillon 
• 1/2 cup cream (or sour cream)

Place chicken in crockpot and dump everything else on top. Cook on high 5-6 hours or on low 8-10. About an hour before serving, melt the butter in a medium saucepan. Add the flour and stir until bubbly and starts to brown. Gradually stir/whisk in the milk. Stir in bouillon. Slowly pour into crockpot, stirring constantly to combine. Stir in cream. Add salt & pepper to taste. Shred the chicken and return to the pot. Cook for another 30 minutes or so to let the flavors meld. Enjoy!

Creamy Tomato Soup

4 cups peeled and diced tomatoes
2 tsp chicken bouillon powder (2 cubes)
1/2 tsp seasoning salt
1/8 tsp crushed red pepper flakes
black pepper, to taste
1 1/2 T sugar
1/2 cup onion, finely chopped
2 cloves garlic, minced
4 T butter, divided
3-4 T flour
2 cups milk
cream, opt

Add tomatoes and seasonings to a large pot and bring to a boil, then simmer for about 20 minutes. Meanwhile, cook onion in saucepan in 1 T butter until softened, then add garlic and cook until fragrant. Add onions and garlic to tomato mixture. Then make a white sauce: Melt remaining 3 T butter in saucepan and once melted, stir in flour (enough to make a paste, it depends how much was left when you poured the onions and garlic out). Cook for a minute or two, then slowly add and stir in milk. Stir constantly and in between adding milk to avoid lumps. Cook until thickened. Pour into tomato mixture. Taste and adjust seasonings. Add cream, if using--though I thought it was creamy enough without. Enjoy!

Recipe adapted from: http://www.littledairyontheprairie.com/fresh-creamy-tomato-soup/

Chicken Mole Chili

I could eat this for a week... It is so scrumptious, definitely my favorite chili right now.

2-2.5 pounds boneless, skinless chicken 
2 cans black beans, drained and rinsed (or pinto)
1 can Mexican-style tomatoes and chilies (or one can diced tomatoes + one 4 oz can green chilies)
1 large onion, chopped
3-4 cloves of garlic, chopped
1/3-1/2 cup prepared mole paste
3/4 cup chicken stock (I threw in one bouillion cube and reduced the salt)
3 teaspoons cumin
3 teaspoons ground coriander
3 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
Fritos, shredded cheese, and lettuce (for topping)

Combine in a crockpot and cook on low 5-6 hours. Shred chicken. Serve with fritos, sour cream, cheese, and lettuce. Yum!

Adapted from http://sarahsprague.com/2010/11/04/the-friday-football-foodie-shredded-chicken-mole-chili-frito-pie/

Sweet Potato Soup

http://www.food.com/recipe/sweet-potato-soup-139574

Seriously so good! I only used 1-2 T of peanut butter, and 3 big sweet potatoes.

Creamy Sweet Potato Soup

2 T canola oil
1 large sweet onion, diced
2 tsp cumin
3 sweet potatoes, peeled and cubed
6 cups chicken broth
1 1/2 cup plain yogurt
2 T chopped cilantro

In soup pot, heat oil and saute onions and cumin 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer 20-25 minutes. Puree soup with yogurt and cilantro. Delicious!

Recipe from Dannon