Nifty Soup Tips:

ü Here’s an easy way to keep drips and spills to a minimum when ladling soups or stews. Before lifting the filled ladle up and out of the pot, dip the bottom back into the pot, so the liquid comes about halfway up the ladle. The tension on the surface of the soup grabs any drips and pulls them back into the pot.

ü Using a gravy separator to de-fat liquids is effective, but… sometimes a pain. Here is an alternative method: Place a large lettuce leaf on the surface of the liquid in the pot; it will absorb excess fat, and then you can remove and discard it.

Broccoli Cheese Soup

A simple and delicious soup…

You will love it!!

INGREDIENTS

1 3/4 cups chicken broth

1 small onion, diced

1/3 cup all-purpose flour

1/4 cup (4 tablespoons) butter

1/2 teaspoon pepper

1/2 teaspoon salt

2 cups milk

1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp

1/2 cup shredded Swiss cheese

2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

DIRECTIONS

1.     Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft.

2.    Heat milk in microwave for 1-2 minutes.

3.    In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes.

4.    Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.

Recipe Source: Mel’s Kitchen Café…adapted very slightly from Liz K.

 CROCK POT CHICKEN TORTILLA SOUP

You will love this soup! It's one of those super basic & versatile recipes but the flavors are amazing. It's so easy and tastes like a million bucks!

Ingredients:                          

• 4- Uncooked boneless/skinless chicken breasts 
• 1- 15 oz. can crushed tomatoes  (do not drain)
• 1- 10 oz. can red enchilada sauce
• 1- 15 oz. can black beans (drained & rinsed)
• 1- Medium onion (chopped)
• 1- 4 oz. can diced green chiles
• 2- Cloves garlic (minced)
• 1- Package frozen corn (about 14 oz.)
• 2- 14.5 ounce cans chicken broth
• 1- tsp. cumin
• 1- tsp. chili powder
• 1- tsp. salt
• 1/4- tsp. pepper
• 1- Bay leaf
• Corn tortillas
• Cooking spray

Directions:

1.Place chicken, tomatoes, enchilada sauce, black beans, onion, green chiles, corn and garlic into your crock pot. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

2.When fully cooked, pull chicken out and shred. Place back inside crock pot. 

3.Preheat oven to 400 degrees. Lightly spray both sides of tortillas with cooking spray. Cut tortillas into strips using a pizza cutter, and then spread on a baking sheet. Sprinkle some Lawry's seasoning salt or just plain salt and pepper if desired.

4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve soup, top with cheese, avocado, green onions or any other add-in you like and then sprinkle tortilla strips on top. ENJOY!!

CROCK POT CHICKEN TORTILLA SOUP:  from... Yummy Healthy Easy