8 Can Chicken Tortilla Soup

Author: Tiffany Ivanovsky

Recipe type: Soup

 

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (15 oz) can sweet corn, drained
• 1 (12.5 oz) can chicken breast, drained
• 1 (10.75 oz) can cream of chicken soup
• 1 (10 oz) can green enchilada sauce
• 1 (14 oz) can chicken broth
• 1 (1 oz) packet taco seasoning

Instructions

1. Open and pour all ingredients into a large stock pot or into your slow cooker and stir together. Cook on low heat for 2-3 hours. Serve with shredded cheese, sour cream, avocado and tortilla chips.

*****This recipe comes from a different website and I want to give credit to it. I also am afraid that they might someday delete it so that's why the recipe is included in its entirety here. I hope the author finds this complimentary. Please go to her website to see pictures and step-by-step instructions. They're fantastic! Website: http://eatthisup.com/8-can-chicken-tortilla-soup/

Parmesan Knots

Makes about 50-60

Ingredients:

1/2 c vegetable oil
1/4 c grated Parmesan cheese
1.5 t dried parsley flakes
1.5 t dried oregano
1 t garlic powder
dash pepper
3 (12oz) cans refrigerated buttermilk biscuits 


In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

Cut each biscuit in half. Roll each portion into a 6 in rope; tie in a loose knot. Place on greased baking sheets. 

Bake at 450 degrees F for 6-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.

When I made these, they were almost too delicious to freeze! But I did freeze about half and ate them a few at a time as snacks or with meals. I just popped them in the microwave for 5-15 seconds to re-heat. Do not overheat!

I did notice that the longer they were frozen, the tougher they were after they were re-heated. So, definitely do not let them get lost in your freezer. You will be sad.

Egg Muffin Sandwich

Servings: 6

Ingredients:

6 English muffins
6 eggs
1/4 cup chopped green onion
1 cup shredded Cheddar cheese
6 oz ground breakfast sausage

Split the muffins open with a fork and toast them in a toaster oven.

In a greased small Corelle bowl or hot chocolate mug, mix 1 egg and a sixth of the green onions and cheese. Microwave for approximately 1 minute. The egg mixture will cook into a circular shape perfect for the English muffins.

At the same time that the eggs are frying, form the sausage into small patties. Place the sausage in a skillet. Fry until browned, remove from pan and drain on paper towels.

Make the muffin sandwiches by layering a piece of sausage and a piece of the fried egg between the two muffin pieces. If you intend to freeze the sandwiches, let each part of the sandwich cool before make the sandwiches, then wrap them in plastic wrap and freeze together in a freezer bag. Reheat in the microwave.

These are fantastic for grab-and-go breakfasts!

Garden Vegetable Soup

Serving Size: 8 (2 Quarts)

Amount Ingredient

1.5 teaspoon minced garlic
2 tablespoons olive oil
1/4 cup uncooked long grain rice
2 cans (14.5 ounces each) chicken broth
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/2 cup thinly sliced fresh carrots
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
Dash pepper
2 medium zucchini, sliced
6 plum tomatoes, chopped

In a large saucepan, cook the garlic in oil for 1 minute. Stir in rice; cook and stir 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.

Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. The soup may be frozen for up to 3 months.

To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender.

To use frozen soup: thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

--From Taste of Home Holiday Thanksgiving edition, October 2009 pgs 53-54

Chicken Noodle Soup

Serving Size: 4-6

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 T butter
1 lg carrot, chopped
2 stalks celery, chopped
1 bay leaf
1/4 t dried thyme
3 chicken bouillon cubes
1.5 C frozen egg noodles
1/5 C. diced chicken breast

In a medium pot, melt butter and saute carrots and celery until cooked but not browned. Add 5 Cups of water, bay leaf, thyme, and chicken bouillon to soup. Bring to boil and let simmer for 10 minutes. Add egg noodles and simmer 20 minutes. Add chicken return to boil before serving or transfer to a freezer bag.
Freeze.
Thaw.
Warm and serve.

Alternate: Often these soups get too liquidy to freeze and either take up too much room in my small apartment freezer or they bust open. What I have done with other soups (but have not yet tried with this recipe) is adding the water after thawing and cooking before eating. The instructions for this recipe would look like this:

In a medium pot, melt butter and saute carrots and celery until cooked but not browned. Add the rest of the ingredients except the 5 cups water and transfer to a freezer bag. Freeze. Thaw. Heat in pot with 5 cups water for 20-30 minutes before serving.

I have not tried this with this recipe yet but I'm sure it would work. Let me know how it goes if someone gets to it before I do!

Baked Eggs Casserole

Servings: 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices bread, cut into cubes
1/2 cup chopped onions
3 cups grated cheddar cheese
6 eggs
1/4 cup chopped green onion
3 cups milk
1 cup chopped ham

Combine all ingredients except the eggs and milk in the 9x13.

Whisk together the eggs and milk and pour over the top.

Freeze

When thawed, bake, uncovered at 375 degrees for 45 minutes.

(Be sure to put flat and level in freezer or you'll have a gloriously fun mess to clean up. My mess was in the back of my car taking it home from the freezer meal activity. Hard lesson learned. Now I know.)

Meatball Sandwiches

Servings: 6

Ingredients:
1 batch of 30 meatballs (frozen or thawed)
1 c ketchup
3/4 c packed brown sugar
1/4 to 1/2 c chopped onion
1/4 t garlic powder
1/8 t liquid smoke opt.
6 sandwich rolls, split

Directions:
Place meatballs in an ungreased 1 qt. baking dish. Combine the next five ingredients and pour over meatballs. Cover and bake at 350 for 1 hour. Serve on rolls. May also be served as an appetizer with toothpicks.

Spaghetti and Meatballs

Servings: 6

Ingredients: 1 pkg (12 oz) spaghetti
1 jar (28 oz) spaghetti sauce
1 batch of 30 meatballs (frozen or thawed)
Grated Parmesan cheese, opt.

Directions:
Cook spaghetti according to pkg directions. Meanwhile in a saucepan, combine spaghetti sauce and meatballs. Cover and simmer for 15-20 minutes or until the meatballs are heated through. Serve over spaghetti noodles; top with Parmesan cheese.

Sweet and Sour Meatballs

Servings: 6

Ingredients:
1 20 oz can pineapple chunks
3 T vinegar
1 T soy sauce
1/2 c packed brown sugar
3 T cornstarch
1 batch 30 meatballs (frozen or thawed)
1 large green pepper, cut into 1-inch pieces
hot cooked rice

Directions:
Drain pineapple, reserving juice and set aside. Add water to juice if needed to measure 1 1/3 cup and pour into a large skillet. Add vinegar, soy sauce, brown sugar, and corn starch; stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs, and green pepper. Simmer, uncovered for 20 minutes or until heated through. Serve over rice.

Meatballs

Yield: 5 batches (about 30 meatballs per batch)

Ingredients:
4 eggs
2 c dry bread crumbs or crushed Ritz crackers
1/2 c finely chopped onion
1 T salt
2 T Worcestershire sauce
1/2 t white pepper
4 lbs lean ground beef

Directions:
In a large bowl, beat eggs. Add the next 5 ingredients. Add beef; mix well. Shape into 1 inch balls, about 12 dozen. Place in single layers in ungreased 15in x 10in x 1in baking pan. Bake at 400* for 10-15 minutes or until no longer pink, turnign often; drain. Cool. Place about 30 meatballs each into quart sized freezer bags. May be frozen for up to 3 months.

For recipes that use these meatballs specifically, see Sweet and Sour Meatballs, Spaghetti and Meatballs, and Meatball Sandwiches.

Chimichangas

Servings: 6-8

Ingredients:
12.5 oz can chicken chunks
1 can corn
1 can black beans
1 can diced tomatoes
4 oz can green chiles
2 cups shredded cheddar cheese
Seasonings to taste: cumin, garlic, onion powder
12-18 tortillas
oil for frying

Get a frying pan ready with oil about a half inch deep. Heat over medium-high heat.

Drain all cans very well. I set my strainer inside another bowl and combine everything in the strainer so it can drip out as I mix.

Mix chicken, corn, black beans, and seasonings. Add tomatoes and green chiles and let drain well. Note: if you're not careful, the tomatoes will get mushed to nothingness and drip away.

Add cheese. I never measure the cheese, I just add it until it looks good and cheesy. I'll measure it next time just for the blog.

Test oil heat. It's ready when a piece of tortilla sizzles immediately after being dropped in.

Spoon about 2 spoonfuls of filling into a tortilla, wrap it by folding in opposite ends and then rolling the other sides in lengthwise. Set in oil and continue wrapping. I usually put 3-4 chimichangas in the oil together.

Turn when light brown on bottom - about 3 minutes or so depending on oil heat. After both sides have been browned, remove from oil. You can put a paper towel on a plate and set them on that to drip any excess oil before eating.

This usually makes at least 12 chimichanges but it depends on how full you make each one.

I haven't tried this yet, but I imagine that you could fry them up and freeze them individually wrapped so that later, you could microwave or bake them up again and have instant lunch or snack.

Enjoy!

Fruit Salad

Servings: 6-8

Ingredients:
1 can fruit cocktail
1 can pineapple tidbits or chunks
1 can mandarin oranges
1 apple cut into bite sized pieces
1 banana cut into slices
1 small box lemon pudding

Combine all the cans including juice* into a bowl, add apple and dry lemon pudding powder and stir. Add banana and stir only a few more times to avoid mushing the banana. Salad is ready to serve and leftovers should be refrigerated.

*Because Mandarin orange juice can be bitter, it can be drained off or added depending on preference.

Hominy Soup

Servings: 4-6

Ingredients:
1 lb ground beef browned and drained
1 can Ro-tel (or diced tomatoes with green chile)
1-2 cans corn
1 can hominy
1 can pinto beans drained

Combine all ingredients in pot on medium-high heat until heated through. The extra can of corn can be added if you want to serve more people and still keep it cheap. Hominy soup can be served with cornbread or rolls as a side. This recipe was my favorite as a child!

Aztec Quiche

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Monterrey jack cheese, grated
3/4 cup cheddar cheese
4 ounces green chiles, diced
1 cup half and half
3 eggs -- beaten
1/2 teaspoon salt
1/8 teaspoon cumin powder
1 pie crust

Beat eggs. Add half and half.

Blend in the rest of the ingredients and freeze in a gallon sized bag. Put pie crust in separate bag to freeze.

Thaw mixture completely.

Thaw crust for 10 minutes and precook for 5 minutes.

Fill with egg mixture.

Bake in 325 oven for 30 minutes.

Stuffed Chicken

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces feta cheese -- crumbled (2 cups)
1/2 cup jarred roasted red peppers -- rinsed, patted dry, and coarsely chopped
1/2 cup pitted Kalamata olives -- coarsely chopped
3 large green onions -- thinly sliced (1 cup)
1 teaspoon dried oregano
16 chicken cutlets -- (about 4 pounds total)
Coarse salt and ground pepper
2 cups tomato sauce -- (optional)


In a medium bowl, combine feta, peppers, olives, scallions, and oregano. Line a small baking sheet with parchment paper; set aside.

Place cutlets on a flat surface, smooth side down. Spoon 2 tablespoons of feta mixture in center of each cutlet; fold up short sides over cheese, then long sides, making a packet.

On baking sheet, arrange stuffed cutlets, seam side down (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic; place in a resealable freezer bag; label, and date. Freeze up to 2 months.

To bake: Preheat oven to 400 degrees. Line two large baking sheets with parchment. Unwrap frozen cutlets, and arrange, seam side down, on baking sheets; season with salt and pepper.

Bake until chicken is opaque throughout, about 30 minutes. Serve 2 cutlets per person, topped, if desired, with tomato sauce. To bake without freezing: Decrease baking time by about 10 minutes.

I have not made this one yet. If you do, let me know how it turns out. I'm very curious!

Quiche Lorraine

Serving Size: 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pie crust
3 eggs
1 cup milk
1 cup cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup bacon bits
1 1/2 cups swiss cheese -- shredded
1 tablespoon flour

Blend all ingredients except pie crust

Freeze in 1 gallon Ziploc bag; place in 2nd Ziploc bag with pie crust.

To serve; thaw egg mixture completely.

Thaw pie crust 10 minutes then add egg mixture.

Bake at 375 for 30-45 minutes.

Let stand for 5 minutes before slicing.

Cheese Manicotti

Serving Size: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8 oz pkg manicotti
1 1/2 cups Ricotta cheese
2 cups cottage cheese
1/2 cup softened cream cheese
1/2 cup shredded fresh Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 tablespoons dried parsley flakes
1 teaspoons salt
1/4 teaspoon pepper
3 cups spaghetti sauce

Do not cook manicotti. Combine ricotta cheese, cottage cheese, cream cheese, Parmesan cheese mozzerella cheese, dried parsley flakes, salt and pepper.

Mix well.

Cover bottom of a greased foil baking pan with spaghetti sauce. Place filling into a quart freezer bag. Zip closed Snip off corner. Squeeze filling into each uncooked manicotti.

Arrange on spaghetti sauce in pan.

Pour spaghetti sauce over all.

Cover with extra heavy foil. Label and freeze.


Thaw. Bake covered for 45 minutes at 350.

Uncover top with more mozzarella cheese and bake an additional 5 min or until cheese melts.

Caramel Apple Crisp

Serving Size: 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups apples -- peeled and sliced
1/4 cup caramel ice cream topping
1 teaspoon cinnamon
1/4 cup pecans -- chopped
1 cup flour
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg -- beaten
5 tablespoons butter

Mix apples, caramel, cinnamon, and nuts together and bag in Ziploc.

For the topping bag: Mix flour, sugar, cinnamon, and salt together and then add beaten egg to Ziploc. Place butter in sandwich baggie.

Freeze

Partially thaw topping bag in fridge and partially thaw apple mixture on
counter.

Pour apple mixture into a 8X8 pan. Crumble topping over apple mixture.

Melt butter and drizzle over topping.

Bake at 375 degrees for 35 minutes.

Serve warm with ice cream!

Teriyaki Chicken

Serving Size: 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup soy sauce
3/4 cup sugar
2 1/4 tablespoons red wine vinegar
3 teaspoons vegetable oil
1 1/2 cloves minced garlic
1 1/8 teaspoons ground ginger
2 to 3 pounds chicken breasts


Mix soy sauce, sugar, vinegar, oil, garlic, and ginger to make the
Marinade.

Freeze chicken in Marinade in a 1-gallon ziploc bag.

Thaw.

Pour chicken and Marinade into a baking dish.

Bake in a preheated 350 oven for 35 minutes.

Serve over Rice.

Can use steak or shrimp as well

Baked Eggs Casserole

Serving Size: 6-8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices bread, cut into cubes
1/2 cup chopped onions
3 cups grated cheddar cheese
6 eggs
1/4 cup chopped green onion
3 cups milk
1 cup chopped ham

Combine all ingredients except the eggs and milk in the 9x13.

Whisk together the eggs and milk and pour over the top.

Freeze

When thawed, bake, uncovered at 375 degrees for 45 minutes.