With winter on its way, nothing soothes my heart more than a delicious, warm, and EASY soup or stew! My husband feels the same, especially since he doesn’t have to make it ;). After all of the Dr. Oz Nurse Search shananigans, I got back to the things I love best! Cooking, crafting, and playing music! ( Just purchased a new guitar on black Friday!) Here are 3 recipes that I have been dying to share with yall! All 3 of these can be made in a crock pot to sit all day or in a tall pot for quick serving an hour later!
ENJOY!
Brunswick Stew with Pulled Chicken:
Ingredients
1 lb. chicken breasts (fresh or frozen, both work the same)
1 cup of frozen lima beans
2 cans diced tomatoes
½ cup barbecue sauce ( I used Williamson Bro’s original)
½ cup ketchup
2 cans cream corn (14 oz cans)
1 can corn (or a couple of handfuls of frozen corn)
Couple of glugs of Worcestershire sauce to your taste (this is the secret ingredient to make it super tasty!)
½ cup hot sauce if you like that spiiiiccy
Instructions
(Make sure the chicken is defrosted before putting in your slow cooker).
Place all ingredients in your slow cooker and stir well.
Turn the cooker on high and cook for four hours, or cook on low for 8 hours.
Enjoy with some cornbread!
You can also boil the chicken, cook through, and shred for a quick meal! Flavors won’t marinate as well as a slow cooker and time, but it’t still delicious!
Chicken Tortilla Soup:
Ingredients
2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
1 (14.5 oz) can petite diced tomatoes
3/4 cup finely chopped yellow onion
4 cloves garlic, pressed through a garlic crusher
2 1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp paprika
Salt and freshly ground black pepper, to taste
1 1/2 lbs boneless skinless chicken breasts
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 cups frozen corn
1 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro
For serving:
Tortilla strips or tortilla chips
Shredded cheddar or monterey jack cheese
Diced avocado, diced roma tomatoes, sour cream (optional)
Directions
Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.
Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
For QUICK Meal, just as good….just less marinating:
Boil chicken…..shred, add to tall pot and let all ingredients simmer for about an hour! SO GOOD! When you keep all of these soups and stews in fridge to reheat next day, it just has even better flavor!
LITE, but LOADED POTATO SOUP!!!
INGREDIENTS:
5 slices bacon, diced
3 tablespoons bacon grease (reserved) or butter
1 cup diced white or yellow onion
1/4 cup all-purpose flour
2 cups chicken stock
2 cups milk, warmed
1.5 pounds potatoes, peeled (if desired) and diced (I recommend Yukon gold potatoes)
1 cup shredded sharp cheddar cheese
1/2 cup plain Greek yogurt or sour cream
1 teaspoon salt, or more to taste
1/2 teaspoon freshly-cracked black pepper
optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
DIRECTIONS:
Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease. Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
Add onion and saute for 5 minutes, stirring occasionally, until soft. Sprinkle the flour on top of the onion, and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined. Stir in the milk, potatoes, and cooked bacon bits until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.
Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster they will cook.)
When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt and pepper. Taste and see if it needs more salt or pepper or cheese.
Serve warm, garnished with desired toppings.
ALL OF THESE SOUPS ARE AMAZING! PLEASE MAKE THEM, POST, AND SHARE!!!!!! NOT ONLY ARE THEY ABSOLUTELY DELICIOUS, BUT ALSO WITH MINIMAL INGREDIENTS AND HEALTHY!!
MERRY CHRISTMAS!!!
YOUR HEART IS MINE
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I teach Nurses how to have less stress, more money, and better health by creating healthy boundaries in their career, landing their dream job, and learning to how to negotiate like a BOSS!
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