Thursday, September 19, 2013

What's Cooking - a day late

Oh there is a chill in the air...time for soup and the sniffles.  My little one and myself have been suffering from a bad cold.  So hence the day late!  I have already made two delicious soups this season.  These are sure to hit the spot on these chilly nights!  On both soup, we added a little heat with some fresh jalapeños after getting the kids' servings out.  We also topped the wonton soup with something new and so tasty.  We took egg roll wrappers and sprayed with a little butter spray and sprinkled with salt.  We baked for 8-10 minutes at 425, until golden.  We then crushed and added to the soups.  It was the perfect, crunchy accessory.  I really hope your family enjoys!

Creamy Mexican chicken soup

2 cups chopped, cooked chicken

1 can cream of chicken soup
1 1/2 to 2 cups of chicken stock
4 oz cream cheese
1 can tomatoes and green chilies
1 cup of corn
1 can of pinto beans (drained and rinsed )
1 tsp cummin and cilantro
1/2 tsp onion, garlic and chili powder

Throw in a crockpot on low for 6 hours or high for 3-4.  Top with tortillas  guacamole, cheese, jalapenos or what ever you like!

Wonton soup

1 box chicken stock
1 can cream of chicken soup
Salt and pepper to taste
1/2 tsp ginger and onion powder
1/4 tsp garlic
8 frozen Chinese chicken wontons
Fresh jalapeño

Combine the stock, soup and spices and simmer for about 10 minutes on medium.  Add wontons and reduce to medium-low.  Continue cooking for about 20 minutes or until the wontons are cooked through.  Top with jalapeños if desired. 

Today's Verse

"whoso putteth his trust in the LORD shall be safe."  Proverbs 29:25b

No comments:

Post a Comment