Bubba's Jambalaya

"Easy Southern classic, with chicken, sausage, ham, and shrimp."

Ingredients

Original recipe makes 12 servings

Makes servings Adjust Recipe (Help)

• 6 slices bacon, cut into 1 inch pieces

• 1 cup chopped celery

• 1 green bell pepper, seeded and chopped

• 1 onion, chopped

• 1/2 pound cubed cooked ham

• 1/2 pound cubed cooked chicken

• 1/2 pound cubed smoked sausage

• 2 (14.5 ounce) cans crushed tomatoes, with liquid

• 2 cups beef broth

• 2 cups chicken broth

• 1 teaspoon dried thyme

• 2 teaspoons Cajun seasoning

• 2 cups uncooked white rice

• 1/2 pound salad shrimp

Directions

1. Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
2. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
3. Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

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Chicken and Corn Chili

"This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side."

Ingredients

Original recipe makes 6 servings

Makes servings Adjust Recipe (Help)

• 4 skinless, boneless chicken breast halves

• 1 (16 ounce) jar salsa

• 2 teaspoons garlic powder

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• salt to taste

• ground black pepper to taste

• 1 (11 ounce) can Mexican-style corn

• 1 (15 ounce) can pinto beans

Directions

1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

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Irish Chicken and Dumplings

"This is our family's very favorite comfort food."

Ingredients

Original recipe makes 6 servings

Makes servings Adjust Recipe (Help)

• 2 (10.75 ounce) cans condensed cream of chicken soup

• 3 cups water

• 1 cup chopped celery

• 2 onions, quartered

• 1 teaspoon salt

• 1/2 teaspoon poultry seasoning

• 1/2 teaspoon ground black pepper

• 4 skinless, boneless chicken breast halves

• 5 carrots, sliced

• 1 (10 ounce) package frozen green peas

• 4 potatoes, quartered

• 3 cups baking mix

• 1 1/3 cups milk

Directions

1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
2. Add potatoes and carrots; cover and cook another 30 minutes.
3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

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Six Can Chicken Tortilla Soup

"Delicious and EASY zesty soup recipe that uses only 6 canned ingredients! Serve over tortilla chips, and top with shredded Cheddar cheese. Throw away the cans and no one will know that it is not from scratch!"

Ingredients

Original recipe makes 6 servings

Makes servings Adjust Recipe (Help)

• 1 (15 ounce) can whole kernel corn, drained

• 2 (14.5 ounce) cans chicken broth

• 1 (10 ounce) can chunk chicken

• 1 (15 ounce) can black beans

• 1 (10 ounce) can diced tomatoes with green chile peppers, drained

Directions

1. Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

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Chicken and Dumplings III

"My mom used to make this recipe for us growing up. Now I make it for my family and they all love it! It's simple yet delicious! Enjoy!"

Ingredients

Original recipe makes 6 servings

Makes servings Adjust Recipe (Help)

• 6 boneless chicken thighs

• 2 (10.75 ounce) cans condensed cream of celery soup

• salt and pepper to taste

• 1 (12 ounce) package refrigerated biscuit dough

Directions

1. In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
2. Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.

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Boudreaux's Zydeco Stomp Gumbo

"Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!"

Ingredients

Original recipe makes 10 servings

Makes servings Adjust Recipe (Help)

• 1 tablespoon olive oil

• 1 cup skinless, boneless chicken breast halves - chopped

• 1/2 pound pork sausage links, thinly sliced

• 1 cup olive oil

• 1 cup all-purpose flour

• 2 tablespoons minced garlic

• 3 quarts chicken broth

• 1 (12 fluid ounce) can or bottle beer

• 6 stalks celery, diced

• 4 roma (plum) tomatoes, diced

• 1 sweet onion, sliced

• 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid

• 2 tablespoons chopped fresh red chile peppers

• 1 bunch fresh parsley, chopped

• 1/4 cup Cajun seasoning

• 1 pound shrimp, peeled and deveined

Directions

1. Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
2. In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
3. Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
4. Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

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White Bean Chicken Chili

"This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips."

Ingredients

Original recipe makes 8 - 10 servings

Makes servings Adjust Recipe (Help)

• 2 tablespoons vegetable oil

• 1 onion, chopped

• 2 cloves garlic, minced

•  

• 1 (14.5 ounce) can chicken broth

• 1 (18.75 ounce) can tomatillos, drained and chopped

• 1 (16 ounce) can diced tomatoes

• 1 (7 ounce) can diced green chiles

• 1/2 teaspoon dried oregano

• 1/2 teaspoon ground coriander seed

• 1/4 teaspoon ground cumin

• 2 ears fresh corn

• 1 pound diced, cooked chicken meat

• 1 (15 ounce) can white beans

• 1 pinch salt and black pepper to taste

Directions

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

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Slow-Cooker Chicken Tortilla Soup

"This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocadoes, and a splash of fresh lime juice."

Ingredients

Original recipe makes 8 servings

Makes servings Adjust Recipe (Help)

• 1 pound shredded, cooked chicken

• 1 (15 ounce) can whole peeled tomatoes, mashed

• 1 (10 ounce) can enchilada sauce

• 1 medium onion, chopped

• 1 (4 ounce) can chopped green chile peppers

• 2 cloves garlic, minced

• 2 cups water

• 1 (14.5 ounce) can chicken broth

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1 bay leaf

• 1 (10 ounce) package frozen corn

• 1 tablespoon chopped cilantro

• 7 corn tortillas

• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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Catherine's Spicy Chicken Soup

"This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!"

Ingredients

Original recipe makes 8 servings

Makes servings Adjust Recipe (Help)

• 2 quarts water

• 8 skinless, boneless chicken breast halves

• 1/2 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon garlic powder

• 2 tablespoons dried parsley

• 1 tablespoon onion powder

• 5 cubes chicken bouillon

• 3 tablespoons olive oil

• 1 onion, chopped

• 3 cloves garlic, chopped

• 1 (16 ounce) jar chunky salsa

• 2 (14.5 ounce) cans peeled and diced tomatoes

• 1 (14.5 ounce) can whole peeled tomatoes

• 1 (10.75 ounce) can condensed tomato soup

• 3 tablespoons chili powder

• 1 (15 ounce) can whole kernel corn, drained

• 2 (16 ounce) cans chili beans, undrained

• 1 (8 ounce) container sour cream

Directions

1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

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Quick and Easy Chicken Noodle Soup

"When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute."

Ingredients

Original recipe makes 6 servings

Makes servings Adjust Recipe (Help)

• 1 tablespoon butter

• 1/2 cup chopped onion

• 1/2 cup chopped celery

• 4 (14.5 ounce) cans chicken broth

• 1 (14.5 ounce) can vegetable broth

• 1/2 pound chopped cooked chicken breast

• 1 1/2 cups egg noodles

• 1 cup sliced carrots

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• salt and pepper to taste

Directions

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

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Chicken Tortilla Soup V

"An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream."

Ingredients

Original recipe makes 4 servings

Makes servings Adjust Recipe (Help)

• 2 skinless, boneless chicken breasts, cut into cubes

• 1/2 teaspoon olive oil

• 1/2 teaspoon minced garlic

• 1/4 teaspoon ground cumin

• 2 (14.5 ounce) cans chicken broth

• 1 cup frozen corn kernels

• 1 cup chopped onion

• 1/2 teaspoon chili powder

• 1 tablespoon lemon juice

• 1 cup chunky salsa

• 8 ounces corn tortilla chips

• 1/2 cup shredded Monterey Jack cheese (optional)

Directions

1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

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