Chicken Enchilada Soup

I've been cleaning out my cupboards and frozen left overs. I can get mighty creative!  Last night I came up with Chicken Enchilada Soup. Here's the recipe:

3 Cups Chicken Stock (Whenever I bake chicken, I drain the juice and freeze it)

2 Cups Veggie Stock (I always have this in the freezer. I keep all of my odds & ends of veggies, toss them into freezer bags and freeze until I have about 3 bags. I then boil them up, strain them and freeze the broth)

1 Large Can of Green Enchilada Sauce 

1 Large Can of Pinto Beans, drained & rinsed

4 Bell Peppers, diced small

1/2 Bag of Sliced Carrots

2 Cups Leftover, Chopped Up Chicken

Grated Cheddarella

Salt to taste

DIRECTIONS:

Add all of the liquids together in the pot.  Add the veggies and chicken. Bring to a boil then turn down to a simmer just until the veggies are tender. Add salt to your taste. Serve and top with cheese. 

I made cheese quesadillas to go with the soup. 

Enjoy!

*picture isn't the greatest because I asked my daughter to take it. Sorry!*

  

Almost Panera Bread's Black Bean Soup

There are lots of recipes out there, but this is my rendition on the recipe...
I am using dried black beans, well because I have a lot and I just like fresh beans.

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 celery ribs, coursely chopped
• 1/2 red bell pepper, finely chopped
• 2 small Chicken Boullion Cubes (or 2 cups of fresh Chicken Stock)
• 1-1 1/2 cup Water
• 1 lb black beans
  
• 1/2 teaspoon salt
• 1/2 teaspoon Cumin
• 1/2 lemon, juice of
• 1 1/2 tablespoons cornstarch

Soak black beans overnight in a bowl full of water. If you forget to soak, then add the beans to boiling water, remove from heat and let soak for 2 hours. Once soaked, drain and rinse.
Add the soaked and rinsed beans to large saucepan and cover with 2 inches of water. Add Salt & Cumin.
Bring to a boil, then reduce heat to medium and cover. Cook for about an hour.
Take half of the beans and blend them in the blender & return them to the pot.
Add the chopped onion, crushed garlic, lemon juice, and chicken stock in with the beans.
Combine the corn starch with 1 1/2 TBS of water, mix and add to the pot with the lemon.
Cooked until thickened.
You may top with a fresh salsa, sour cream or whatever your heart desires. I made Yeast Rolls to go with it.

Split Pea & Ham Soup

Another Melissa original that turned out FABULOUS!

Ingredients:
2 lbs Split Peas
2 lg Carrots, chopped into bite size pieces
3 Celery Stalks, chopped into bite size pieces
1 Md Onion, chopped small ( I just use my Food Chopper)
3 Ham Hocks
1 stick of Butter
2 TBS Chicken Bouillon

Boil the ham hocks in 10 cups of water, until they just start to fall off of the bone. Remove & reserve the broth.
In a large pot, melt your butter. Add all of your vegis and saute until just softened. While they are sauteing rinse your peas in a collandar. Add the peas into the vegis and add your broth from the ham hocks. You should have 8 cups of broth. Simmer your soup until it cooks down (about 30-40 mins.
Add 2 more cups of water and then 2 more cups of with 2 TBS of chicken bouillon desolved. Let it come to a boil until your peas are cooked thoroughly (about 20 mins).
Enjoy!
My family LOVED it! They are picky soup eaters, but this was devoured, even by my mom who called it "Crap Soup".

Anthony Cooked!

Well, Jose didn't get home until after 8:30pm last night, and I just didn't feel like cooking...Surprise, Surprise!?!
Anthony wanted Tomato Soup with Grilled Cheese Sandwiches and Adriana just wanted a sandwich. My mom & Dom wanted breakfast for dinner.
So what I decided to do is...HAVE A FREE FOR ALL!
Anthony made grilled cheese for Adi & himself and tomato soup to go with it.
My mom made potatoes, eggs and toast for her & Dominic.
I ate Anthony's left overs.
Voila, dinner made simple!!!