Elote Corn Soup

Inspired by elote street corn, this is its soup form!

Ingredients:

1 onion, diced

Butter

8 cups of chicken broth

3 cans of sweet corn

2 cans of white beans

Chili powder

Salt

1 cup sour cream

1 rotisserie chicken, shredded

1 can of creamed corn

3 limes, juiced

Queso fresco, cotija cheese, or feta (for topping)

Cilantro (for topping)

Directions:

Sautée an onion, add in chicken broth, 2 cans of corn and 2 cans of white beans. Bring to a simmer. Char another can of corn w/ chili powder and salt in the oven on broil (or using another pan over high heat, we’re just currently limited to 1.5 burners…) Immersion blend the soup, add in the charred corn, some more chili  powder, sour cream, shredded cooked chicken (Costco chicken, we miss you ) 1 can of creamed corn, and the juice of 3 limes. Top with queso fresco, cotija, or feta cheese + cilantro + more chili powder

Instant Pot Beef Stew

 2 1/2 to 3 lbs beef chuck roast - cubed
Montreal Steak Seasoning
Neutral Oil

Tomato Paste - 6 oz can

Soy Sauce 

Worcestershire Sauce

Beef or Chicken Broth

2 onions, chopped

3 cloves minced garlic

3 carrots, cleaned and cut in bite size pieces

3 small potatoes, cleaned and cut in bite size pieces

3 stalks celery, cleaned and cut in bite size pieces

4 ounces of white mushrooms, sliced

1 t Thyme

3 bay leaves

2 T Corn starch (GF) or all purpose flour (not GF)

Frozen mixed vegetables

Set Instant pot to "Saute". When heated, add a tablespoon of oil. Saute 1/3 of the beef until browned. Season with the Montreal Steak Seasoning. Set aside. Repeat with the rest  of the meat in 2 batches. 

Add all the browned meat with tomato paste, a few shakes of soy sauce and worcestershire sauce, enough beef broth to cover meat, minced garlic and one of the chopped onions. Set to "seal" and cook on high pressure for 30 minutes. You can release lid or let it naturally release. 

Add the 2nd onion, carrots, potatoes, celery, mushrooms bay leaves and thyme. Set lid to seal and cook 4 minutes on high pressure. Manually release lid. Make a slurry of corn starch or flour mixed with water. Set to "saute" and add the slurry. Stir until stew is as thick as desired. Add the frozen vegetables. Leave in just long enough to heat through. Season with salt an pepper to taste. 

Chicken Tortilla Soup

From Megan Warnick

Ingredients

1 whole chicken, bones and fat removed, diced
4 c water (this can be the broth leftover from boiling the chicken)
4 tsp chicken bouillon
1 can cream of chicken soup
1 16 oz jar Pace Picante sauce
1 can whole kernel corn, drained
1 can black beans, drained and rinsed.
Tortilla chips or strips
Shredded cheese
Sour cream
Sliced green onions
Cilantro
Avocado

Directions

Mix all ingredients, except tortilla chips and cheese. Bring to a boil. Serve with tortilla chips, shredded cheese, sour cream, green onions, cilantro, avocado, etc.

Chicken Corn Chowder

From Lipton Kitchens

Ingredients

1 pouch Lipton chicken noodle soup mix with chicken
1 can cream-style corn
1/3 c chopped celery
2 1/2 c milk
Crumbled, cooked bacon for topping (optional)

Directions

In a medium saucepan combine all ingredients, bring to a boil. Reduce heat and simmer uncovered, stirring frequently, about 5 min, or until noodles and celery are tender. Garnish with bacon and serve.

Asian Inspired Chicken Noodle Soup

From the Thai Kitchen Thin Rice Noodles Box

Ingredients :

• 1 Box of Thai Kitchen Thin Rice Noodles (8.8 Oz)
• 
  
• 3 Cups of Shredded Cooked Chicken 
• 
  
• 6 Tbsps of Chopped Fresh Cilantro 
• 
  
• 6 Tbsps of Chopped Green Onion 
• 
  
• 8 Cups of Chicken Stock
• 
  
• 2 Cups of Water
• 
  
• 1 1/2 Cups of Thinly Sliced Carrot 
• 
  
• 1 1/2 Cups of Sliced Mushrooms 
• 
  
• 6 Tbsps of Fish Sauce
• 
  
• 6 Tbsps of Lime Juice 
• 
  
• 3 Tbsps of Sugar 

Directions:

Bring 8 cups water to boil in medium saucepan, salt generously. Add rice noodles; cook 3 to 4 minutes or until tender. Drain. Rinse noodles under cold water to cool. Divide noodles among 4 - 6 soup bowls. Divide chicken, cilantro and green onion evenly among bowls. Bring chicken broth, water, carrot, mushrooms, Fish Sauce, lime juice and sugar to boil in same saucepan. Ladle broth mixture over noodle mixture in each bowl. Serve immediately.

Instant Pot Beef Stew

2 1/2 pounds cubed stew meat (chuck roast)
1 T vegetable oil
1 6 oz can tomato paste
1 T worcestershire sauce
1 T soy sauce
3 c beef broth
1/2 c red wine
salt
pepper
thyme
poultry seasoning
4 carrots sliced
3 potatoes cubed
3 ribs celery sliced
1 onion chopped
2 T flour
Brown beef in oil in batches on saute setting. Add tomato paste, worcestershire sauce, soy sauce, beef broth, wine and seasonings. Seal pot and cook on manual setting for 30 minutes. Quick release pressure. Add vegetables and seal pot and cook on manual setting for 7 minutes. Quick release pressure. Mix flour with water and stir in and cook on saute setting until stew is thickened.

Cajun Stew

This is like a jambalaya without the rice. Adapted from "Everyday Food" March 2012 issue.

1 lb andouille or kielbasa sliced into rounds
1 lb cubed ham
1 red onion sliced into wedges
4 garlic cloves minced or put through a garlic press
3 stalks celery, chopped
1 green pepper chopped
1 red or yellow pepper chopped
3 T all purpose flour
1 can (28 oz) diced tomatoes
1 can Rotel (tomatoes and green chiles)
Salt
1 lb shrimp - peeled and deveined
1 pkg frozen cut okra - thawed

Mix sausage, ham, onion, garlic, celery, and peppers in a 6 qt slow cooker. Add flour and toss to coat. Mix in tomatoes, Rotel, 1/2 c water and salt to taste. Cover and cook until veggies are tender - 3 1/2 hours on high or 7 hours on low. Add shrimp and okra and cook until shrimp are done - 30 minutes to 1 hour more. Serve plain or over rice. BAM!

You can add some cayenne pepper if you like it hot. This could also be done on the stove.

Broccoli Cheese Soup

1 large bunch of broccoli - separated into florets
3 stalks of celery, chopped
1 chopped onion
4 T butter
4 cloves garlic, minced or put through a garlic press
1/2 cup all purpose flour
3 1/2 cups chicken stock
3 cups half & half
2 cups shredded sharp cheese
salt & pepper

Steam the broccoli and set aside. Melt the butter in a dutch oven and saute the onion and chopped celery until soft. Add the garlic and cook for 1 minute. Add in fhe flour and cook for 2 minutes. Add in a little more butter if too dry. Slowly add in the broth and half & half. Add in steamed broccoli. Cover and simmer stirring often for about 20 minutes. Turn off the heat and stir in the shredded cheese until melted. Add salt & pepper to taste.

Taco Soup

Similar to the one on Crockpot365 blog

4 cans of beans - whatever combination you like, kidney, black, pinto, white - drained
2 cans of corn
1 small can chopped green chiles
1 large can of diced tomatoes
1 can tomatoes and chiles (like Rotel)
Salt, pepper, garlic powder, chili powder, cumin to taste
1 onion chopped
1 lb browned ground turkey or hamburger
corn chips, cilantro, shredded cheese and sour cream for topping

The Directions:
brown meat with chopped onion
drain fat and add to crockpot stoneware insert (the meat. not the fat.)
sprinkle seasonings on top of meat
drain and rinse the beans and add
the ENTIRE contents of the corn, green chiles, and tomato cans
stir

cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of corn chips, cilantro, shredded cheese and a dollop of sour cream.

Green Chile Chicken Soup

2 c cooked chopped chicken
2 small cans chopped green chiles
3 cups chopped canned tomatoes
1 T granluated garlic
6 large red potatoes chopped with skin
2 qts chicken broth

Bring all ingredients to a boil and simmer for an hour. Serve with chopped cilantro and green onions.

Clam Chowder

Lezlee's famous recipe that I've claimed as my own for years

1/2 lb thick cut bacon - chopped and fried until almost crisp - reserve 1/4 c drippings
3 (6 1/2 oz) cans chopped clams
2 c chopped potatoes
1 c chopped onion
1 c chopped celery
1/2 c butter
3/4 c flour
1 qt half & half
1 t salt
1/2 t pepper
2 T vinegar

Place potato, onion and celery in medium saucepan. Drain clam juice over vegetables and add enough water to cover. Cover with lid and bring to a simmer for about 15 minutes.

While vegetables are cooking, melt butter in large pan. Add bacon grease and flour and cook until bubbly. Slowly mix in the half & half. Cook until thick and bubbly, stirring constantly. Add salt, pepper, clams and cooked vegetables with broth when they are done. Stir in vinegar.

Zuppa Toscana

Like what they serve at Olive Garden

1/2 lb Italian sausage links
3/4 c diced onions
1 slice bacon, cut into 1/4" dice
1 1/4 t minced garlic
4 c chicken broth
2 potatoes, peeled and chopped
2 c kale or other greens thinly sliced
1/3 c heavy cream
salt

Place sausages on baking sheet and bake at 300 degrees for 15 to 20 minutes. Halve lengthwise, then cut diagonally into 1/2 inch slices.

Places onions and bacon in 3 to 4 qt saucepan and cook over medium heat until onions are almost transparent, 3 to 4 minutes. Add garlic and cook 1 minute.

Add chicken broth and potatoes. Bring to a boil, reduce heat and simmer 15 minutes. Add greens, sausage, cream and salt to taste. Simmer 5 minutes longer.

Tomato, Corn and Basil Soup

1 c chopped onion
2 tbs olive oil
3 cloves garlic, chopped
28 oz canned crushed tomatoes
1 c water
3 c corn kernels cut off cobb or else use frozen
Salt and Pepper to taste
1 c chopped fresh basil

Saute onions in olive oil in a saucepan over medium high heat until they begin to brown. Add garlic and saute for a minute, stirring constantly.
Pour in the tomatoes and cook, stirring occasionally until they give up their juice. Cover and continue cooking about 5 minutes more.
Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes. Season to taste with salt and pepper. Stir in the basil, mix well, remove from heat and serve immediately.