Hearty Hodgepodge Soup

We are clinging onto Winter.  Therefore, we welcome a couple more soups to add to the menu.  At my house, we call this the rotation.  The rotation of things that will warm our bones.   I love so many things about this soup.  The simplicity, the heartiness, the rich flavor.  I also love my friend, Jessica that shared this with me.  There are many ways to make this soup depending on your time and taste buds. 


1 cup chopped onions ( I use onion soup mix instead)

1 cup chopped celery

1 cup chopped bell pepper

1 can Rotel tomatoes (I used plain canned diced tomatoes)

2 cans Minestrone soup

2 cans ranch style beans with jalapeno ( I use beans without jalapeno), undrained

1 can mushrooms, drained  ( if you use fresh mushrooms, saute’ with the meat)

2 pounds stew meat (cut in bite size pieces) or hamburger browned and seasoned  ( I used Tony’s for the seasoning)

Brown the stew meat in a skillet with a little oil.  I seasoned with a dash of Tony’s seasoning and the Lipton Onion Soup Mix. Halfway through the browning of the meat, I added the celery and bell pepper.

Mix the tomatoes, Minestrone soup, and beans into a crock pot.  Next. add the meat and veggies and simmer in a crock pot.

Can be served either over rice or with cornbread,

Easily modified to fit taste.  You can use Rotel with green chilies, or not.  Ranch Style Beans with jalapeno, or not.  Canned mushrooms or fresh.  Fresh onion or Lipton Onion Soup Mix.  You are the boss of this soup.  Enjoy.

Can add beef broth for extra liquid if needed.

Crockpot Green Enchilada Soup

It’s rare that a friend (thanks, Kerry) sends out a recipe that I follow exactly.   The minute I laid eyes on this recipe, I made it within 24 hours. It is a great soup to warm your bones.  The spice is perfect, the consistency is perfectly creamy, and the end result is memorable.  Using mild green enchilada sauce is genius, as it is not spicy.  Enjoy this mix of chicken, rice, cheeses, corn, and spices.  I believe that all the food groups are represented.  Wink!


  • 4 chicken breasts (cooked and shredded)
  • 2 – 14.5 oz cans chicken broth
  • 2 – 15 oz. cans mild green enchilada sauce
  • 2 – 4 oz. cans diced green chiles
  • 2/3 cup water
  • 1 1/2 TB cumin
  • 1 TB chili powder
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 2/3 cup corn (if frozen, thaw out)
  • 2/3 cup instant rice
  • 1 – 8 oz. bar cream cheese (cubed)
  • salt and pepper
  • Monterrey Jack Cheese
  • Note:  I use a crockpot liner.  If you haven’t tried the, you must!  Easy clean-up.


  1. Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
  2. After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
  3. Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.

Seafood Chowder

A casual conversation prior to a cold front and the Super Bowl turns to food.  No shocker here.  Thankful for friends that always have the perfect recipes at the right time.  Deidra has four children and is an amazing cook.  She shared with me that her children are now very much an active  part of the kitchen.  I loved hearing stories that her three girls are such big helpers.  This chowder is her latest favorite and  couldn’t resist passing this on.


1/2 cup butter
1 1/2 cup sour cream
1 quart half-&-half
1 large onion diced
5 celery stalks diced
2 bell peppers diced (I use 1 yellow or orange and 1 red)
2 cans cream style corn
2 cans corn -drained
2 cans cream of potato soup
2lbs. raw shrimp peeled and deveined
1 pkg. Frozen crawfish tails thawed
1 pkg. imitation Crab meat chunky style (I used real crab meat once and it doubled the cost of the soup!)
2 cap fulls of liquid crab boil
Salt & pepper
Tony Chachere’s creole seasoning to taste

Use a minimum 9 quart stock pot. Melt butter, add salt and pepper, and sauté onion, celery, and peppers over medium/high heat for about 10 minutes or until soft.  Add shrimp and cook for 3-5 minutes or until pink. Add all canned ingredients and thawed crawfish tails and stir until a slow boil is reached (about 10 minutes max).  Add sour cream, half & half, and crab boil. Bring to a boil and decrease heat to low and stir constantly for 30 minutes. Add Tony Chachere’s seasoning to taste and black pepper.  Cover and let sit for 2 hours. Add crab meat and warm through again.

Family Wellness Soup

I was first introduced to this soup a couple of years ago.  My friend, Lee, came to the rescue when my family was suffering from cold and flu.  Doorbell rings and a Dutch oven of this “magic” soup appears.  The taste is divine and we are thankful she shared this recipe with us.  Regular chicken noodle, this is not.   Let this soup be your tradition to bringing your family and friends back to good health…..or make it when you are perfectly healthy and share! 1 T. butter 1 large onion, finely chopped 6 stalks of celery, finely chopped 8 carrots, peeled and chopped 8 boneless skinless chicken thighs (or 4 breasts), cut into 1 inch cubes 8 cups of low-sodium broth (homemade or store bought) 1 t. dried thyme 1 t. dried oregano 1 t. kosher salt freshly ground pepper to taste In a large Dutch oven, melt the butter over medium heat.  Add the onion and cook, stirring consistently until tender about 5 minutes. Increase the heat to medium and add the chicken to the pot.  Cook for about 10 minutes, turning over until golden brown and firm. Add the celery, carrots, broth, thyme, oregano, salt, and pepper to taste. Increase the heat and bring to a boil, then reduce the heat to low, cover, and cook at a gentle simmer until the vegetables are tender about 1 hour. Serves 8

1 T. butter

1 large onion, finely chopped

4-6 boneless skinless chicken breasts, cut into 2 inch cubes

6 stalks of celery, chopped

6 carrots, peeled and chopped

8 cups of chicken broth (canned or homemade)

1 t. dried thyme

1 t. oregano

1 t. kosher salt

pepper, to taste

In a large dutch oven, melt the butter over medium heat.  Add the onion and cook for about 5 minutes.

Add the chicken and cook for 10 minutes, turning over 2-3 times until golden brown.

Add the celery, carrots, broth, thyme, oregano, salt and pepper to taste.

Increase the heat and bring to a boil, then reduce the heat to low and cover.  Cook at a gentle simmer until the veggies are tender for about an hour.

Cheeseburger Soup

Hearty and delish. This soup will warm your bones on a crisp night. Stocked full of veggies, with a light cheese base. Everything in this soup can be altered to accommodate your waistline. Soup’s On!

1/2 lb of lean ground beef or ground turkey
1 c. chopped white onion
1 c. sliced carrots
1 c. chopped celery
1 T. basil (dried is fine)
4 c. chopped potatoes (I prefer mine in nickel size cubes)
1 c. skim milk
3 cans of low sodium chicken broth
1/4 c. flour
1/2 lb. light Velveeta cheese (cubed)

Saute’ onion, celery, and meat in a Dutch oven. Add broth, carrots, and potatoes. Simmer until potatoes are tender.
Blend milk and flour with a fork and add slowly to the soup. Cover and simmer until thickened. Remove from heat and stir in cheese.

Chicken Tortilla Soup

This weather is soup weather. Soup’s on! I have been given two Chicken Tortilla Soup recipes in the past week. Both are great finds. The next one that I post has Campbell’s Cheddar Cheese soup in it. The recipe below started in Trisha Yearwood’s kitchen, then to Food Network, then in the hands of my soup/crockpot friend, Patti. Sweet Patti (along with her husband Bob) has a showroom at the Dallas Market and wows her customers with her “soup luncheon.” Her husband, Bob, only takes credit for soups with meat! Meat lovers, stay tuned for one of his. I have indulged in many of Patti’s soups, but this one is my fave. 


3 tablespoons butter

1 teaspoon minced garlic

1 medium onion, finely chopped

2 tablespoons all-purpose flour

Three 14-ounce cans chicken broth

4 cups half-and-half

One 10.75-ounce can cream of chicken soup

1 cup prepared salsa, mild or spicy

4 boneless, skinless chicken breasts, boiled, drained and shredded

One 15-ounce can black beans, drained

One 15-ounce can kidney beans, drained

One 15-ounce can whole kernel corn, drained

2 teaspoon ground cumin

One 1.27-ounce packet fajita seasoning

One 16-ounce bag tortilla chips

8 ounces Monterey Jack, grated

8 ounces sharp Cheddar, grated

1/2 cup sour cream

Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. 

Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

*If you want to do this in the crockpot or make ahead.  Cook soup according to directions, however, do not add cheese/sour cream. Let the soup cool completely and put in Ziploc freezer bags and freeze.   When ready to enjoy, thaw.  Empty the contents into a crockpot.  Cook on low 2-3 hours.   Sprinkle cheese and a tablespoon of sour cream on top of each bowl of soup. 

Taco Soup

This started off to be a favorite crock pot/Weight Watcher recipe.  It is now simply a  favorite.  Friends along the way have helped us perfect it.  The chicken variation at the bottom is perfection!

1 lb. lean ground beef
1 c. chopped onion
1 16 oz. can pinto beans, not drained
1 16 oz. can dark kidney beans
1 16 oz. can corn, not drained
1 16 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 pkg. taco seasoning
1 pkg. ranch dressing dry mix
1/2-1 cup water

Brown beef with onions in a skillet. In a dutch oven, combine the beef and onion mixture, then the rest of the ingredients. Simmer 20 minutes.

Additionally, you can add a can of hominy or a variety of beans. Also, chopped peppers can be added for more spice.

Variation:  Instead of browned ground turkey/ground beef, you can simmer chicken with the taco seasoning for a few hours in the crockpot and after chicken is done, shred with a fork.  Add the chicken back in the crockpot and add the remaining ingredients and heat until hot.

This can be frozen. If it thickens too much, add water.

Enchilada Soup

My family loves this recipe.  Mom practically begged me to make it the first time. It is easy and warm, and we never make it the same way twice.  Here is the perfect answer to a cold or rainy day. 

Enchilada Soup


2 chicken breasts, lean hamburger, or chopped pork
1 onion, chopped
1 can diced green chilies (optional)
1 can Campbell’s fiesta nacho cheese soup
1 can (low sodium) cream of chicken soup
1 can enchilada sauce (red or green)
2 cans (fat free, low sodium) chicken broth
1 cup or so of Minute Rice (or regular rice, already cooked)

Saute the onions till softened. Add meat, and cook through. Add all the cans, and heat through. Add rice if desired. Slice of advocado is optional.   Served with cornbread is a bonus.