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Shrimp & Black Bean Soup<br />
• 1 large onion, chopped<br />
• 1 Tbsp. of olive oil<br />
• 2 14.5 oz. cans reduced sodium<br />
chicken broth<br />
• 2 10 oz. cans diced tomatoes<br />
with green chiles, undrained<br />
• 2 cups of frozen corn<br />
• 1 15 oz. can black beans,<br />
rinsed and drained<br />
• 1 14.5 oz. can diced tomatoes,<br />
undrained<br />
• 4½ tsp. chili powder<br />
• 1 tsp. sugar<br />
• ½ tsp. salt<br />
• 1 lb. uncooked medium shrimp,<br />
peeled and deveined<br />
• ¼ cup minced fresh parsley<br />
In a dutch oven, sauté onion in oil for<br />
3-4 minutes or until tender. Add<br />
broth, tomatoes and green chiles,<br />
corn, black beans, tomatoes, chili<br />
powder, sugar, and salt. Bring to a boil,<br />
stirring occasionally. Reduce heat;<br />
cover and simmer for 20 minutes.<br />
Baked Potato Soup<br />
• 12 slices of bacon<br />
• ⅔ cup butter or margarine<br />
• ⅔ cups all-purpose flour<br />
• 7 cups milk<br />
• 4 large baked potatoes,<br />
peeled and cubed<br />
• 4 green onions, chopped<br />
• 1¼ cups shredded cheddar cheese<br />
• 1 cup sour cream<br />
• 1 tsp. salt<br />
• 1 tsp. ground black pepper<br />
Place bacon in a large skillet and cook<br />
over medium-high heat, turning<br />
occasionally, until evenly browned,<br />
about 8 to 10 minutes. Drain bacon<br />
slices on paper towels; crumble and<br />
set aside.<br />
Meanwhile, melt butter in a stockpot<br />
or dutch oven over medium heat.<br />
Gradually add flour, whisking until<br />
well combined. Slowly pour in milk,<br />
whisking constantly until smooth<br />
and thickened.<br />
Green Enchilada Soup<br />
• 2.5 lb. boneless/skinless chicken<br />
breast<br />
• 28 oz. can green enchilada sauce<br />
• 24 oz. can chicken broth<br />
• 1 cup half and half or heavy cream<br />
• 2 cups Monterey jack cheese<br />
• 4 oz. cream cheese<br />
(cubed and softened)<br />
• 4 oz. of green salsa<br />
• Salt and pepper to taste<br />
In a 6-quart slow cooker, add chicken<br />
breast, green enchilada sauce, and<br />
chicken broth. Cook on low for 6 to 8<br />
hours.<br />
Remove chicken and shred. Add<br />
chicken, Monterey jack cheese, cream<br />
cheese, half and half, and green salsa<br />
to slow cooker. Turn slow cooker to<br />
warm and stir until the cheeses are<br />
melted. Serve and enjoy. Delicious<br />
topped with avocado, cilantro, green<br />
onion, and sour cream.<br />
Creamy Cheddar Cheese<br />
Soup<br />
• ¼ cup butter<br />
• 1 onion, chopped<br />
• ¼ cup all-purpose flour<br />
• 3 cups chicken broth<br />
• 3 cups milk<br />
• 2 8 oz. packages shredded cheddar<br />
cheese<br />
Melt butter in a 3-quart saucepan<br />
over medium-high heat. Add onion<br />
and cook until tender, about 5<br />
minutes. Stir in flour to make a roux.<br />
Add broth and cook, stirring<br />
constantly, until the mixture is slightly<br />
thickened. Add milk and cook until<br />
just boiling, stirring constantly.<br />
Working in batches, blend the soup in<br />
a blender until smooth. Return soup<br />
to the saucepan and cook on medium<br />
heat until just boiling. Remove from<br />
heat and whisk in cheese until melted.<br />
Stir in shrimp and cook 5-6 minutes<br />
longer or until shrimp turn pink. Stir<br />
in parsley.<br />
Add potatoes and onions and bring<br />
to a boil, stirring frequently. Reduce<br />
heat and simmer for 10 minutes.<br />
Stir in crumbled bacon, cheddar<br />
cheese, sour cream, salt, and pepper.<br />
Continue cooking and stirring until<br />
cheese is melted.<br />
Hometown RANKIN • 65