anyone have any great recipes for french onion soup and tomato bisque? or do you have another fall soup recipe in mind? i've been craving soup lately...
my mom makes a really good french onion soup, but i don't have the recipe. i will have to see if i can get it from her to post. in the meantime, allison sent me this recipe last year. it is so good and super easy. by the time you take the chicken out of the slow cooker it just falls apart.
Slow Cooker Chicken Taco Soup
INGREDIENTS
1 onion, chopped 1 can pinto beans 1 can black beans w/ jalapenos and lime, remove jalapenos 1 can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (10 ounce) can diced tomatoes with green chilies 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) tortilla chips or Fritos Scoops (optional)
DIRECTIONS
Place the onion, pinto beans, black beans, corn, tomato sauce and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and tortilla chips or Fritos, if desired.
below is my mom's french onion soup recipe as promised. i am so glad that y'all liked the chicken taco soup. it is healthy too, which is a bonus. this recipe takes a little more effort to make, but is def. worth it.
Onion Soup Les Halles
Soup: 4 tablespoons (1/2 stick) unsalted butter 2 tablespoons olive oil 6 cups sliced yellow onions 4 cloves garlic, minced 1 teaspoon sugar 1/3 cup Cognac 1 tablespoon Dijon-style mustard ½ teaspoon dried thyme 3 tablespoons unbleached all-purpose flour 3 quarts Beef Stock 1 ½ cups dry white wine Salt and freshly ground black pepper, to taste
1. To make the soup, heat the butter and oil in a large stock pot. Add the onions and cook over high heat, stirring occasionally, for 15 minutes. Add the garlic and sugar. Reduce heat to medium and cook, stirring occasionally, until the onions are golden brown, about 40 minutes. 2. Pour in the Cognac, warm it, and flame with a match. When the flames subside, add the mustard and thyme. Stir in the flour and cook, stirring frequently, for 3 minutes. 3. Gradually stir in the stock and wine. Season to taste with salt and pepper. Simmer uncovered over medium heat for 1 hour. 4. Preheat oven to 350° F. 5. To make the croutons, spread one side of each bread slice with 1 ½ teaspoons butter and 1 ½ teaspoons oil. Sprinkle with the garlic. Toast the prepared side only on the baking sheet until crusty and golden, 12 to 15 minutes. 6. Combine the 3 cheeses for the gratinée. 7. Preheat broiler. 8. Ladle the hot soup into 8 oven-proof soup bowls to fill three-fourths full. Float a crouton in the center of each bowl. Top each bowl lavishly with the cheeses. Broil 6 inches from the heat until the cheese is melted and bubbling, about 4 to 5 minutes. Serve immediately. 8 portions
3 comments:
my mom makes a really good french onion soup, but i don't have the recipe. i will have to see if i can get it from her to post. in the meantime, allison sent me this recipe last year. it is so good and super easy. by the time you take the chicken out of the slow cooker it just falls apart.
Slow Cooker Chicken Taco Soup
INGREDIENTS
1 onion, chopped
1 can pinto beans
1 can black beans w/ jalapenos and lime, remove jalapenos
1 can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes with green chilies
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
tortilla chips or Fritos Scoops (optional)
DIRECTIONS
Place the onion, pinto beans, black beans, corn, tomato sauce and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and tortilla chips or Fritos, if desired.
I LOVE this recipe!!!!! Tell your mom to join the blog! =)
below is my mom's french onion soup recipe as promised. i am so glad that y'all liked the chicken taco soup. it is healthy too, which is a bonus. this recipe takes a little more effort to make, but is def. worth it.
Onion Soup Les Halles
Soup:
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons olive oil
6 cups sliced yellow onions
4 cloves garlic, minced
1 teaspoon sugar
1/3 cup Cognac
1 tablespoon Dijon-style mustard
½ teaspoon dried thyme
3 tablespoons unbleached all-purpose flour
3 quarts Beef Stock
1 ½ cups dry white wine
Salt and freshly ground black pepper, to taste
Croutons:
8 thick slices French bread
4 tablespoons (1/2 stick) unsalted butter, room temperature
4 tablespoons olive oil
3 cloves garlic, minced
Cheese Gratinée:
8 ounces Gruyère, shredded
8 ounces smoked mozzarella, shredded
4 ounces freshly grated Parmesan cheese
1. To make the soup, heat the butter and oil in a large stock pot. Add the onions and cook over high heat, stirring occasionally, for 15 minutes. Add the garlic and sugar. Reduce heat to medium and cook, stirring occasionally, until the onions are golden brown, about 40 minutes.
2. Pour in the Cognac, warm it, and flame with a match. When the flames subside, add the mustard and thyme. Stir in the flour and cook, stirring frequently, for 3 minutes.
3. Gradually stir in the stock and wine. Season to taste with salt and pepper. Simmer uncovered over medium heat for 1 hour.
4. Preheat oven to 350° F.
5. To make the croutons, spread one side of each bread slice with 1 ½ teaspoons butter and 1 ½ teaspoons oil. Sprinkle with the garlic. Toast the prepared side only on the baking sheet until crusty and golden, 12 to 15 minutes.
6. Combine the 3 cheeses for the gratinée.
7. Preheat broiler.
8. Ladle the hot soup into 8 oven-proof soup bowls to fill three-fourths full. Float a crouton in the center of each bowl. Top each bowl lavishly with the cheeses. Broil 6 inches from the heat until the cheese is melted and bubbling, about 4 to 5 minutes. Serve immediately.
8 portions
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