Jalapeño Chicken Chili

Ingredients:

5 jalapeños  

1 yellow bell pepper

1 yellow onion

olive oil

garlic salt

2 pounds chicken tenders, grilled

2 TBS minced garlic

4 cups water

8 tsp Better Than Bouillon

4 cans great northern white beans

1 cup heavy whipping cream

1 bunch cilantro, chopped

Directions:

Chop and spray jalapeños, bell pepper and onion with olive oil until evenly coated. Sprinkle with garlic salt. Cook  until slightly tender (preferred method is by grill, but pan frying is ok). Grill or cook chicken, seasoned with garlic salt. Set chicken aside. 

Put cooked veggies (jalapeños, bell pepper and onion) in blender, add minced garlic, water and better than bouillon. Blend until smooth. 

Add to a pot along with beans (undrained). Let simmer 10 minutes. Add cream,
cilantro and cooked chicken. 

Serve with sour cream, grated cheese, avocado, etc. 

Sweet Potato Soup

Ingredients: 

2 tsp. olive oil

1/2 white onion, peeled and diced1 

lb ground Italian sausage*

1.5 TBS. garlic, minced

4 cups chicken broth***

2-3 carrots, peeled and cubed

1-2 sweet potatoes, peeled and cubed

1 ½ tsp smoked paprika

2 15-oz cans white beans

1 15-oz coconut milk

2 large handfuls fresh kale, chopped

salt and pepper to taste***

Directions:

1. Saute onions in olive oil, once onions are tender, add Italian sausage and cook until barely done. 

2. Put all ingredients (including cooked sausage and sauteed onions) into a pressure cooker

3. Push the "soup button" and 15 minutes on pressure, quick or slow release is fine

5. If adding grilled chicken, add to the soup at this point*

6. Serve

*also add grilled chicken

**note: Crane family usually doubles recipe for "planned overs"

***tip: use 4 cups of water with 5 tsp. chicken boullion to add extra "salt" withouth needing to add salt directly to the recipe

adapted from here

Tasty Queso Taco Soup

Ingredients:

2 TBS olive oil
1/2 onion, diced

1 pound ground turkey*

1 tsp garlic powder

salt, to taste

black pepper, to taste

1 packet taco seasoning

6 ounces cream cheese, softened

two cans (10 ounces each) diced tomatoes with green chilies

1/2 cup heavy cream

2 1/2 cups beef stock

optional toppings:

shredded cheese

cilantro 

green onions

sour cream

avocado

jalapeno 

Directions:
1. Cook onion in olive oil until soft and translucent 

2. Add meat and season with garlic powder, salt, pepper, and taco seasoning. Cook until meat is browned throughout 

3. Add cream cheese, mixing well to make sure it is distributed evenly (no chunks)

4. Add diced tomatoes, heavy cream and beef stock

5. Simmer on low, covered for about 30 minutes

6. Serve with toppings of choice such as: shredded cheese, cilantro, green onions, sour cream, avocado, and jalapeño 

*could sub for ground hamburger/other meat

**Note: made 2/19/2025 - next time double for our family of 7 so there will be leftovers

Adapted from here

Baked Potato Soup

Ingredients:
5 medium red potatoes, diced

2 TBS butter

1/4 yellow onion. chopped
salt

pepper

1 TBS garlic, minced

1/4 cup flour

3 cups chicken broth
2 cups half and half

3/4 cup sour cream

2 cups cheddar cheese, shredded

6 slices thick cut bacon, cooked and crumbled

2 green onions, chopped 

Directions:

Dice potatoes and put in a large pot. Boil Approximately 20 min. 

Meanwhile, melt butter in a large frying pan or pot and add chopped onion, salt, pepper and garlic. If adding meat (like ham or kielbasa add in with onions once partly softened) to heat through/sear. 

When onions are soft, add flour and cook for one minute.

Add chicken broth and half and half to the onion mixture. Stir to keep from burning while bringing to a boil. Once boiling, reduce to low heat to let it simmer. 

Once potatoes are done, drain and use a hand mixer to blend the potatoes. Scoop creamy potatoes into soup.  (May need to use a new pot.) Mix in sour cream, and shredded cheddar cheese. Remove from heat, sprinkle bacon and green onions and serve. Note: soup will continue to thicken as it stands. 

Adapted from here

Chicken Noodle Soup

Ingredients: 
1/4 yellow onion, diced
1 Tbs. minced garlic

8 - 9 cups chicken broth

2-3 carrots peeled and sliced
2-3 stalks celery, sliced

1 pinch thyme
1/2 tsp. basil
1/2 tsp salt
1/4 tsp black pepper
1 bay leaf

4 oz. egg noodles (wide or extra wide)

2-3 cups chicken (we like rotisserie chicken)

Directions: 
Sauté onion and minced garlic in butter
Add 8-9 cups chicken broth
Add sliced carrots
Add sliced celery
Add seasonings – thyme, basil, salt, pepper, bay leaf
Once carrots and celery are soft, add egg noodles – cook 9-12 min. until noodles are done
Add chicken
Serve with French bread

Alternative: try adding kale

Creamy Tomato Tortellini Soup

Ingredients:
2 Tbs. minced garlic
2 Tbs. olive oil
2 (10.75 ounce) cans of tomato soup
2 cups half-and-half
2 cups chicken broth
1 tsp. onion powder
1 Tbs. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
1 (9 ounce) package cheese-filled tortellini
1/2 cup shredded Parmesan

Directions:
Sauté garlic with the olive oil in a large pot over medium heat until golden brown. When the garlic is done, add tomato soup, half and half, chicken broth and spices, and bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with Parmesan cheese.

Add cooked meat of choice for a heartier meal.

Tomato Soup

Serve with a grilled cheese sandwich.

Zupa Tuscana

Ingredients:
1 lb. Italian sausage, cooked and drained
8 cups chicken broth
6 red potatoes, cut into bite size pieces
1 bunch fresh spinach (or kale), cut into small strips
2 tsp. basil
salt and pepper to taste
1/2 cup whipping cream
Parmesan cheese 

Directions:
Boil potatoes in chicken broth. Add kale about 10 min. after the potatoes (if using spinach, wait until closer to the end). Add basil and salt and pepper. Once potatoes are cooked through, add cream, cooked sausage and spinach (if using spinach). Heat through. Do not allow cream to boil. Sprinkle Parmesan cheese on top just before serving.

Cream of Zucchini Soup

Ingredients:
1/2 onion, chopped
3 Tbsp. butter

1 Tbsp. minced garlic
1/2 tsp. pepper
1 Tbsp. Ranch Seasoning


3 zucchinis, grated


3 cups chicken bouillon (we did 3 cups water and 4 tsp. bouillon)
1 can evaporated milk

spinach

1/2 cup Parmesan Cheese

Directions:
Fry up onion in butter and minced garlic, pepper, and Ranch Seasoning. Add zucchini, fry for an additional five min. or so. Add liquids (chicken bouillon, and evaporated milk) and spinach. Do not let boil. Right before serving add Parmesan Cheese.

Quick and Easy Chicken, Veggie and Bean Soup

Ingredients:

chicken

1 can pinto beans (including bean juice)

1 can garlic cream of mushroom soup

½ tsp chicken bullion

½ cup water

Frozen veggies and spinach

Directions:

Cut up chicken into small pieces season with Ranch, Parmesian herb, pepper, (use garlic if using cream of mushroom soup) and cook. Heat other ingredients (do not let boil). Add chicken and serve.

Quick and Easy Chicken Veggie Soup

Ingredients:

1 can cr. of mushroom soup

1 cup milk

2 chicken breasts

1 bag frozen veg. mix

1 tsp. ranch

1 tsp. pepper

1 tsp. Italian Seasoning

¼- ½ lb. noodles

**optional: parmesan cheese

Directions:

Put on a pot of water to boil.

Cut chicken breasts into bite size pieces and cook in a frying pan with a little water. Season with salt and pepper, ranch and Italian seasoning.

Add noodles to boiling water  and cook noodles. In a separate, bigger pot, heat cream of mushroom soup, milk and frozen vegetables (do not boil). Add chicken and noodles. Serve.

Cheesy Minestrone Soup

Ingredients:
4 cups water

1 qt. tomato juice

1/8 tsp. thyme

½ tsp. oregano

1/4 tsp. basil

2 tsp. chicken bullion

2 bay leafs 

5 carrots, sliced

4 celery stalks, diced

½  onion, diced

Mushrooms, sliced (opt.)

1 Tbs. oil

2lb ground turkey

Ranch pwd

1/4 t. pepper

1 T garlic

1/3 cabbage, shredded

5 red potatoes, cubed

1 small pkg. Velveeta cheese (the kind in the box)

Directions:
In a large pot add liquids and seasonings. Add carrots and celery. Meanwhile, in a frying pan sautee onion and mushroom in oil. Add turkey salt and pepper and garlic and cook. Once carrots and celery are getting soft, add cabbage and potato to soup. Add meat once done.  Once all vegetables are tender add cheese; heat until melted. 

Zucchini Soup

Ingredients:

Zucchini

Onion

¼ cup water

Salt

¼-1/2 cup evaporated milk

Parmesan cheese

pepper

Directions:

Slice desired amount of zucchini (yellow, green or combination) and onion. Add zucchini, onion and water to saucepan. Season with salt. Let simmer. When squash is tender add ¼- ½ cup evaporated milk and sprinkle with parmesan cheese and a little pepper. 

Cream of Corn Soup

Ingredients:

Chicken

½ onion

garlic powder

Salt

Pepper

2 cans chicken noodle soup

1 can cream of corn

1 can evaporated milk

bacon pieces*

Directions:

Cut up chicken and onion into small pieces and cook in a frying pan with water. Season with garlic powder, salt and pepper. Once chicken and onion are cooked, put it in a pot along with chicken noodle soup, cream of corn and evaporated milk. Cook until warm. *Alternatives include: adding sliced zucchini and/or crumbled bacon

Italian Sausage Soup

Ingredients:

½ pound sausage

2 green onions

3 cups water

3 zucchini (chopped)

1 can stewed tomatoes

2 chicken bouillon cubes

6 oz of noodles

2 tsp. basil

Oregano sprinkle

1/8 tsp. thyme

Italian seasoning (sprinkle)

Directions:

Cut up onion and brown sausage and onion. Season with salt, pepper, garlic, and onion. Pour onion and sausage into a pot along with water, chopped zucchini, stewed tomatoes, chicken bouillon cubes and noodles. To the soup add basil, thyme and Italian Seasoning. And more salt, garlic, and onion to the soup. Boil for 7 min. (until the noodles are cooked).