Chicken Enchilada Soup

I made this soup on Sunday, and it was a piece of cake! And really delicious! You just throw the ingredients in the crockpot, chop up the chicken and it's done! I highly recommend trying it now that the weather is getting colder. I definitely want to look for more easy crockpot soup recipes. Any suggestions?! 

Chicken Enchilada Soup
Recipe from Tasty Kitchen

Serves: 6   Prep Time: 10 min   Cook Time: 6 hours

1 can (15 Oz.) Black Beans, Rinsed And Drained **
1 can (14.5 Oz.) Diced Tomatoes
1 package (10 Oz.) Frozen Corn
½ cups Onion, Chopped
½ cups Red Pepper, Diced **
1 can (10 Oz) Enchilada Sauce
1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
1-½ cup Milk
2 whole Chicken Breasts
1 cup Pepper Jack Cheese, Shredded
 ** (I left these out because I don't like them)

In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.

In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.

Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Tomato Basil and Italian Sausage Soup

This soup literally takes 10 minutes to make, and it's SO delicious!! I really recommend trying it. The boyf and I also cooked pasta separately and mixed it in with the soup to make it more hearty. And it was very filling! I adapted the recipe a little from Picky Palate. 
Taste: SO FREAKING GOOD. I love this soup. 
Texture: Really hearty, and perfect for a winter week-night.
Would I make this again?: YES, I have made it at least 3 other times and crave it most days. I prefer to use Spicy Breakfast sausage, because I don't really like the fennel in Italian Sausage. And the spicy flavor gives it a great kick. It's SO easy to grab the ingredients on the way home from work and it's done in 10 minutes. 

Tomato Basil and Italian Sausage Soup

2 Tablespoons extra virgin olive oil
1 lb Italian Sausage
10 fresh basil leaves, chiffonade (stacked, rolled and thinly sliced)
1 26 oz jar of your favorite pasta sauce or homemade sauce
1 Cup water
1 1/2 Cups half and half  ** We substituted chicken broth
Pinch of salt and pepper

Pasta of your choice (optional) We used Farfalline (baby bow-ties!)

1. Place olive oil into a medium sized dutch oven over medium heat. Cook sausage until browned, about 5 minutes. Stir in basil leaves, pasta sauce, water, half and half, salt and pepper. Cook until warm then reduce heat to low. Simmer until ready to serve. It’s that easy! Cook pasta of your choice according to directions and mix into bowls of soup! Enjoy!

Chili Mac Soup

Apparently I'm on a soup kick because I made another one the other night! Or maybe it's because cooking warm soups is a great way to spend time together and cheer someone up! Anyways, this one was pretty delicious! And technically mine wasn't "Mac", it's Chili Pasta Soup.
Taste:  I couldn't find the Chili Macaroni Hamburger Helper, so I used Beef Pasta Hamburger Helper. I feel like the soup was lacking a little flavor/spice.
Texture: Great variety of textures
Would I make this again?: My sister made it with Chili Macaroni and said it was amazing! So maybe!! 

Chili Mac Soup 
Found: Betty Crocker Recipes

Ingredients:
1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)
1/4 cup chopped green bell pepper
5 cups hot water
1 box Hamburger Helper® chili macaroni
1 teaspoon chili powder
1/2 teaspoon garlic salt
2 cups diced tomatoes (from 28-oz can)
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
2 tablespoons sliced pitted ripe olives (black olives)

Directions:
1. In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2. Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.

3. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.

Enjoy!

Corn Chowder with Chilies

The best friend and I made this soup last night. It's really delicious and easy to make! I found it on Pioneer Woman.
Taste: It was the perfect amount of spicy-ness, and the bacon was great!
Texture: Really nice, with the kernels of corn.
Would I make this again?: Yes, definitely!

Corn Chowder with Chilies
2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
2 Tablespoons Butter
1-½ whole Yellow Onion, Diced
5 ears Corn, Shucked (about 4 Cups)
2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
1 whole 4-ounce Can Diced Green Chilies
32 ounces, fluid Low Sodium Chicken Broth
1-½ cup Heavy Whipping Cream
½ teaspoons Kosher Salt (more To Taste)
3 Tablespoons Corn Meal OR Masa
¼ cups Water
Preparation Instructions

(Carefully) slice the corn kernels off the cob. Set aside. (We used a 32 oz bag of frozen corn)

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!

Kielbasa Soup

The boyf's roommate made this soup the other night, and it's really delicious!!

Taste: SO good! I love kielbasa.

Texture: Great, just like any soup should be

Would I make this again?: Yes, I would definitely make this myself!! I would probably cook the macaroni separately though so it won't be mushy as leftovers!

Keilbasa Soup

1lb Bacon, chopped up
1 medium sized onion, chopped
Shredded Cabbage ( the pre-packaged cole slaw mix works best)
2 1/2 cups chopped carrots
2 large cartons of beef broth, and a can for extra broth if needed
2 packages of Kielbasa Polish Sausage, sliced up
2 1/2 cups of chopped celery, or 1 tsp. celery salt
Pinch of salt and pepper
1 Package of Macaroni
2 cans of diced tomatoes
1 package of shredded cheese

In a large skillet, fry up the bacon, until it is browned but still soft. Reduce the heat and add the chopped onions. Cook onions with bacon until the onions become soft and start to become translucent. Remove from heat and spoon as much of the fat from the mixture as possible. In a large stock pan place the bacon and onions. Add the shredded cabbage, chopped carrots, two cans of tomatoes (drain before adding), chopped up celery, a pinch of salt and pepper and sliced up sausage. When adding the beef broth, I like to use a 2 to1 method. So for every two cartons of beef broth, I add a carton of water to reduce the intensiveness of the broth. Once combined, bring the mixture to a steady simmer, and let it cook for about an hour and a half. While cooking make sure to sample a little and determine if more salt or pepper is needed. If you want to add a little more celery flavoring, celery salt works best. About 20 minutes before you are ready to serve the soup, add half the box of macaroni to the soup and let the noodles cook in the broth.

To serve, ladle the soup into a bowl, and cover with a little cheddar cheese. Enjoy!