Soup Swap!

I am thrilled it's finally starting to cool off! I don't make soup/stew/chili any other time of year! In my mind, I'd love to have a Soup Swap where everyone comes and brings their favorite soup frozen in 3c containers to swap so we all take home different ones. Practically (since I haven't hosted anything at my house in months -- pre-Jay I think -- possibly very pre-Jay) I'm going to attempt to do it this way:

Post and/or link up your very favorite one or two recipes for wintertime soup/stew/chili! You can post the recipe on your blog and enter the address below for that blog page (click the title for your recipe post to get that specific page) or find the website with your recipe and enter that address below.

Please please participate! :) I would love a big set of recipes I know are great!!

Here is where you link up -- then my recipes will be below: Chicken Taco Soup and Wendy's Chili (I'll post this later). I am hunting a White Chicken Chili recipe -- someone brought this after we had Kirkley, and I've never been able to recreate it!


Also Kroger is having a great sale week for lots of staples -- check out their list to stock up on lots of these ingredients! This week is totally worth going by there! I got 6 cans of cream of chicken/mushroom soup for free, diced tomatoes for .29, broth for .49, etc. All soup staples!


Everyone has a favorite Taco Soup -- this is mine -- a combo of many, many people's recipes!

Chicken Taco Soup
Serves 6-8

1 onion, diced finely
1 T canola or vegetable oil

2 15 oz cans corn, drained and rinsed or 16 oz bag frozen corn
1 15 oz can kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed

1 15 oz can Rotel, drained
2 15 oz cans diced tomatoes, undrained
1 1.25 oz. packet of taco seasoning (I use mild)
2 1 oz packets of ranch dressing mix
2 chicken breasts, cooked and diced
3-4 cups of water or more

16 oz velveeta (I use 2%)

- Dice onion and saute in large pot with canola oil over medium heat until onions turn clear. Drain oil if necessary.
- Rinse and drain corn and beans in a large colander.
- Add corn, beans, and all other ingredients except velveeta to onions. Stir together.
- Bring to a simmer and keep over low-med heat simmering for 2 hours (or you can do in crock pot). Stir occasionally. Watch soup while it is simmering. You may need to add more water
as it cooks, depending on how much you like.
- Just before serving, cut velveeta into cubes and stir into soup until melted.
- Serve with cornbread, tortilla chips, shredded cheese, and sour cream.
- Freeze leftovers! :)


Wendy's Chili
Serves 8-10

2 lbs ground beef
1 onion, finely diced

1 stalk of celery, finely chopped
1 29 oz can tomato sauce
1 29 oz can kidney beans, drained and rinsed
1 29 oz can pinto beans, drained and rinsed
2 4 oz cans chopped green chilies, undrained
2 15 oz cans diced tomatoes, undrained
2 c water
2 t cumin
3 T chili powder
1 1/2 t black pepper
2 t salt

- Brown and drain ground beef and onions in a large pot.
- Add all other ingredients and bring to a simmer over medium high heat.
- Cook over low heat simmering for 2-3 hours or in a crock pot on low for 8-10 hours.
- Serve with cornbread, tortilla chips, shredded cheese, green onions, and sour cream.
- Freeze leftovers! :)