Beer cheese soup

I made another reincarnation of beer cheese soup for dinner.

Beer cheese soup

Ingredients (serves 2):

32 oz chicken broth
12 oz beer (I used Blue Moon)
1/2 cup carrots, diced
1/2 cup celery, diced
1 cup white onion, diced
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp Worcestershire sauce
3 cups sharp cheddar, shredded
1/2 cup heavy cream
1/4 cup cornstarch

1. In a skillet over medium heat, place the carrots, celery, onions, and garlic. Heat for 2 minutes until flagrant.
2. Add the Worcestershire sauce, salt, and pepper.
3. Add chicken broth, and gently pour in the beer. Cover, and heat for a minute.
4. Remove the lid, and stir in the shredded cheese and heavy cream. Whisk in the cornstarch. Recover and heat for 10 minutes, then serve warm.



We had the beer cheese soup with toasted pretzel rolls for dipping, and a serving of Dole's Southwest Salad Kit (which we love) to complete the meal.

Southwestern soup

Sometimes I need to make dinner in less than 10 minutes. This is a very fast and easy recipe, and it's enough to serve 2 with leftover sides for later.

Southwestern soup

Ingredients (serves 3):
1 can cooked chicken
1 can chicken and rice
1 can tomato soup
1 can Southwestern black beans
1 can Southwestern corn
1 can Rotel
1 cup shredded cheddar
4 oz Fritos
1/4 cup sour cream
1 tbsp chives

1. Dump all cans into a large saucepan over medium heat, and cook until it boils.
2. Serve into bowls, and garnish with cheddar, Fritos, sour cream, and chives.

Beer cheese soup with chicken and bacon

I think this is one of my favorite soups!

Beer cheese soup with chicken and bacon

Ingredients (serves 2):
2 boneless skinless chicken breasts
4 slices bacon
2 tbsp butter
2 tbsp flour
1/2 cup Blue Moon beer
1/2 cup chicken broth
1 cup half and half
1 tsp garlic powder
1 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp chives
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Worcestershire sauce
5 oz shredded mild cheddar cheese
10-20 croutons

1. Cook chicken (broil, bake, saute, skillet, or slow cook), and shred it. Meanwhile, slice the bacon with scissors, and fry the pieces over medium heat in a skillet, flipping often. Then, set the chicken and bacon aside.
2. Place butter in a saute pan over medium heat. Add flour, and whisk in. Add beer, chicken broth, half and half, spices, and Worcestershire. Slowly whisk in cheddar until it's melted.
3. Add and stir in chicken.
4. Serve soup into bowls, and garnish with bacon and croutons.

Turkey chili

This is a turkey chili we make in bulk and freeze for leftovers.

Turkey chili

Ingredients (serves 6):

2 lbs ground turkey
2 white onions (diced)
1 green bell pepper (diced)
1 can Brooks Chili Hot Beans
2 cans diced tomatoes
1/2 tbsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp parika
1 tbsp black pepper
1 tbsp salt
1/2 cup Mr. and Mrs. T's Bold & Spicy Bloody Mary Mix

1. In a large pot over medium heat, cook turkey until it's browned.
2. Add onions, pepper, beans, tomatoes, and spices. Cover ingredients with Bloody Mary Mix.
3. Turn heat to low, and simmer for 3 hours. Then serve!

Slow cooker chicken tortilla soup

This is a favorite in our house, and a great dinner!

Slow cooker chicken tortilla soup

Ingredients (serves 4):

4 boneless skinless chicken breasts
1 can Rotel tomatoes and green chiles, mild
2 garlic cloves (minced)
1 yellow onion (diced)
1 cup chicken broth
1 tsp cumin
Salt
Pepper
Tortilla chips (crushed)
1/2 cup Monterey Jack cheese (shredded)
1/2 cup cheddar cheese (shredded)

1. Cut the fat off the chicken, and place in the crock pot.
2. Combine and mix Rotel, garlic cloves, onion, 1 cup chicken broth, and cumin, then pour over the chicken. Cook on high for 3 hours or low for 5 1/2 to 6 hours. Add more chicken broth if the chicken isn't covered in the pot. Add a dash of salt and pepper.
3. In the midst of cooking or when finished cooking, take out the chicken and shred it with 2 forks. I like to shred chicken when it's already cooking as opposed to when it's cold because the tenderness makes it easier. Just be careful not to burn yourself.
4. Serve soup into bowls, and top with an equal mix of Monterey Jack and cheddar cheese. Then top with crushed tortilla chips, and serve.