Bacon Potato Chowder

Ingredients:
6 strips bacon
1 large carrot, diced
2 stalks celery, diced
1/2 large onion, diced
salt and pepper
32 oz. chicken broth
1 bag (1.5 lb.) petite gold potatoes, quartered
2 tsp basil
1 tsp oregano
16 oz heavy cream
2 C shredded cheddar cheese

Preparation:

Preheat oven to 400 degrees. Place bacon on baking sheet. Cook 12 to 15 minutes until crispy, reserving bacon drippings. Let bacon cool. Chop into bite-size pieces.

Heat 2 Tb. reserved bacon drippings in large stockpot over high heat. Saute carrot, celery and onion 10 minutes until softened. Season with salt and pepper.

Add broth, potatoes, basil and oregano. Simmer 25 minutes until potatoes are for-tender. Add cream and cheese.  Cook 5 minutes, or until cheese is melted.

Serve immediately, garnishing with bacon and green onions.

Recipe was a Feature Recipe in Smith's coupon booklet.

Creamy Sausage and Tortellini Soup

Ingredients:
1 lb. Italian sausage
1 small yellow onion, diced
1 small shallot, diced
2 large carrots, peeled and diced
4 garlic cloves, minced
1/4 C. all-purpose flour
5 C chicken broth
14 oz. refrigerated cheese tortellini
1 tsp kosher sea salt
1/2 tsp ground black pepper
6 oz. chopped fresh spinach
2 C half & half

Directions:
1. In a large stockpot set over medium-high , cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.

2. Add onion, shallot and carrot, saute for 5 minutes or until the vegetables are soft. Add the garlic and saute  for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.

3. Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.

4. Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.

5. Serve immediately with freshly grated parmesan, if desired.

Recipe from lifemadesimplebakes.com

Cherise's Bean Soup (Taco Soup)

from: Cherise

1 lb chopped chicken, roast, hamburger
1 onion, chopped
1 16 oz kidney beans, with liquid
1 16 oz white beans, with liquid
1 16 oz pinto beans, with liquid
1 16 oz corn, with liquid
2 14.5 oz mexican stewed tomatoes
1 pkg taco seasoning
1 pkg ranch dressing

Saute gord beef and onion, drain.  Add remaining ingredients. Bring to a boil nd swimmer 20 minutes.  Top with sour cream, tortillas chips and grated cheese.

Maria's notes:  I like to use one pint of canned chicken for the meat.  I also like the tomatoes blended up pretty smooth instead of just diced.

Chicken Noodle Stew

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow or white onion (about 1 medium onion)
• 1 cup chopped carrots (about 2-3 peeled carrots)
• 1 cup chopped celery (about 2-3 stalks)
• 2 cloves garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 cups low-sodium chicken broth
• 16 ounces frozen egg noodles (like Reames brand)
• 1 1/2 cups milk
• 1/3 cup all-purpose flour
• 1 cup frozen peas
• 3-4 cups cooked, chopped chicken 
• DIRECTIONS

1. In a 5- or 6-quart pot, heat the olive oil over medium heat until hot and rippling. Add the onions, carrots, celery and garlic. Cook, stirring often, until the vegetables are slightly tender, 5-6 minutes. Stir in the salt, pepper and chicken broth and bring to a boil. 
2. Add the frozen noodles and simmer for 18 minutes (or according to package directions), until they are mostly tender (they'll cook a few more minutes in the next step). 
3. In a liquid measuring cup or blender, whisk or blend the milk and flour together until smooth (no lumps!). Whisk the mixture quickly into the soup and simmer for another 5 minutes, stirring occasionally. 
4. Stir in the frozen peas and cooked chicken and heat through. Add additional salt and pepper to taste before serving. The soup will thicken as it sits (and if there are leftovers, they'll definitely thicken up even more in the refrigerator).

From:  Mel's Kitchen Cafe

Lasagna Soup

1 pound ground Italian sausage
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
2 cans Italian style tomatoes
1 8 ounce can tomato sauce
1 6 ounce can tomato paste
2 tsp. leaf basil
2 T. sugar
1/8 tsp. crushed red pepper
4 cups chicken broth
1/2 tsp. salt
7 lasagna noodes, broken up
1 cup parmesan cheese, grated
1-2 cups grated mozzarella cheese

Brown the sausage, onion, bell pepper and garlic in a soup pan until the sausage is browned and the onions are translucent.

Add the tomatoes, tomato sauce, tomato paste, basil, sugar, red pepper, chicken broth, and salt. Bring the soup to a boil over medium high heat, then reduce the heat and simmer for about 20 minutes.

Add the lasagna noodle chunks to the soup pot. Let the noodles simmer in the soup until they are tender--about 10 to 15 minutes.

Serve with parmesan and mozzarella cheese on top.

This recipe freezes really well, but the noodles absorb a lot of the liquid so it isn't much like soup anymore, but still tastes great.

From:  Cherise Dodson

__._,_.___

No-Cream Creamy Basil Spinach Soup

YIELD: SERVES 4-6

from: Mel's Kitchen Cafe

Plan ahead since the recipe calls for cooked chicken - or just leave it out (like I've done a time or two - makes a delicious, vegetarian dish).

INGREDIENTS

         1 tablespoon olive oil

         1 clove garlic, crushed

         1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped

         2 medium zucchini, ends trimmed, and chopped (about 4 cups total)

         1 teaspoon salt

         1/2 teaspoon pepper

         2 cups low-sodium chicken stock

         2 tablespoons fresh basil

         2-3 cups fresh spinach, coarsely chopped

         1-2 cups cooked chicken

        

DIRECTIONS

  In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.

Transfer the mixture to a blender and add the basil. Carefully blend (in                     batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.

Maria's notes:  I made this soup thinking I would just have it for lunch that week.  I came home from a meeting one evening after everyone had eaten.  I decided to heat up a bowl of this soup.  Trey wanted to taste it.  I was so surprised because he asked for his own bowl.  He LOVED it.  He asked what was in it and when I told him he said, "I don't like zucchini or spinach--except for in this soup!"

Green Chile Stew

Ingredients: 2 1/2 pounds boneless pork loin, cut into 3/4-inch cubes 1 (14.5 ounce) can diced tomatoes, drained 2 (7 ounce) cans diced green chiles 2 yams, peeled and cut into 1/2-inch pieces 4-5 red potatoes, peeled and cut into 1/2-inch pieces 1 can black beans, drained 1 can kidney beans, drained 1/2 onion, coarsely chopped

5 cloves garlic, minced 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon salt ground black pepper to taste 1 tablespoon hot pepper sauce 1 cup frozen corn 3 cans chicken broth 1/2 cup shredded Cheddar cheese

DIRECTIONS:

1.

Combine the pork, tomatoes, green chiles, yams, potatoes, beans, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker.  Pour in broth. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.

2.

Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.   This is a revised version of the recipe I found.  You can do it like this OR don't use the roast as it says.  When I make the pork shoulder roast I make an extra one.  Towards the end of the cooking time I cut up the left-over roast and put it into the crock pot to heat up.  from Loriann

Black Bean Soup

Ingredients

• 10 slices bacon, finely chopped
• 2 medium onions, chopped (about 2 1/2 cups)
• 6 garlic cloves, pressed
• 1 (14 1/2-ounce) can reduced-sodium chicken broth
• 1 1/2 cups canned chopped tomatoes
• 2 tablespoons ketchup
• 2 teaspoons Worcestershire sauce
• 1 tablespoon chili powder (I use a chipotle chili powder that is quite hot.  I only use 2 tsp.) 
• 4 (15 1/2-ounce) cans black beans, drained but not rinsed
• Kosher salt and freshly ground black pepper
• 1 bunch cilantro
• juice of 1/2 lime
• Thinly sliced scallions, for garnish
• Sour cream, for garnish
• Grated cheddar, for garnish

Directions

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

 

This is YUMMY!  It makes up quickly when you use canned beans or you could use some black beans that you've done yourself!!

from Loriann

 

Crock Pot Ham Potato and Leek Soup

Crock pot ham potato and leek soup

 

1 onion, finely diced

2-3 stalks celery, diced

2 leeks, diced (If you haven't used leeks before just use the white end.  Be SURE you pull back the sections and wash them.  They get lots of dirt in-between!)

2 cups water

2 cans chicken broth (Or more.  I use whatever it takes to cover the ingredients in the crock pot.)

5 large potatoes, diced (Or more.  I use red or the gold ones.  I don't use russets very often.)
1 tsp. salt

3/4 tsp. dill weed (Yes dill!  Don't leave it out!)

3/4 tsp. black pepper

1/2 c. all-purpose flour

1 cube butter

2 cups half-and-half cream

1 12 ounce can evaporated milk

1 thick slice smoked ham diced

grated sharp white cheddar cheese

 

Sauté onion, celery and leeks until translucent.  Place in crock pot with potatoes, water, broth, and seasonings.  Cook on high for and hour and then turn to low.  Cook 6-7 more hours.  Make a rue out of the butter and flour.  (Melt butter and add in flour.  Mix well.)  Add in half-and-half.  Cook over medium heat until mixture thickens and starts to bubble.  Stir in evaporated milk.  Heat.  Pour over all ingredients in the crock pot.  Add in the ham.  Cook on low about another half an hour.  Stir in cheese and cook until melted. 

from Loriann

Tortellini Sausage Soup

Tortellini Sausage Soup (From Our Best Bites Blog)

3 links Italian sausage * (I used 12 oz. of Jimmy Dean's Hot Sausage)
4 cloves pressed garlic
1 onion, diced
½ c. water
2 15-oz. cans chicken broth
½ c. apple cider (don’t leave this out! I did once and it wasn’t the same…)
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated (great way to use your food processor if you have one)
2 tablespoons dried parsley

8-10 oz. package cheese tortellini (check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini)
2 Tbsp. dried parsley (yes, that’s two tablespoons)

If you’re using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing.

Chop onion and add to pot with garlic and a drizzle of olive oil. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.

Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so. Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.

Canned Tomato Soup

Tomato Soup (Glenn Recipe)

14 quarts tomatoes

1 stalk celery plus enough onions to make 6 cups

14 sprigs parsley (or just sprinkle dry parsley over the tomatoes)

3 bay leaves

3 T canning salt

8 T sugar

1-2 tsp pepper

Wash, cut up tomatoes. (We cut off the stem end and then quarter
them.) Chop onions and celery. Add to tomatoes. Add parsley and bay
leaves. Cook until celery is tender.

Put through sieve. Put strained soup back in large pan.

Add salt, sugar, and pepper.  Bring to a boil.

Fill clean canning jars to within one inch of top. Wipe off rim of jars and put on cap and
screw band firmly tight.

Process at 12 1/2 pounds pressure (pints) for 15 minutes and (quarts) for 20 minutes. Makes about 7 quarts.

To serve:

For one quart of soup: make a roux of 1 to 1 1/2 tablespoons butter
and 1 to 1 1/2 tablespoons flour. Slowly whisk soup into roux. Heat
to desired temperature.

Traditional Beef Stew

2 T extra-virgin olive oil

2 lb. beef stew meat, cut into 1 inch pieces

2 tsp. salt, plau more if needed

1 tsp pepper

3 garlic cloves, minced

1 large onion, chopped

1 tsp thyme

3 C beef broth

4 medium red potatoes, quartered

4 medium carrots, cut into 2 inch pieces or 2 C baby carrots

2 C defrosted frozen corn

1 1/2 C frozen petite peas

2 T butter, softened

2 T flour

1. Heat the oil in the pressure cooker over medium-high heat. Sprinkle the meat evenly with salt and pepper, add to the pressure cooker a few pieces at a time, and brown on all sides, removing the meat to a plate when done, Add the garlic, onion and thyme and saute for 2 minutes, or until the onion begins to soften. Return the meat to the pot and add the stock. Pile the potatoes and carrots on top of the meat. Lock the lid in place and cook at high pressure for 15 minutes.

2. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Skim off any excess fat from the sauce and add the corn and peas to the pot. Bring the stew to a boil. In a small dish, stir together the butter and flour to from a paste and add it to the pot. Return the stew to a boil, reduce the heat, and simmer for 2 minutes. Add salt and pepper to taste.

Minnesota Wild Rice Soup

This is the soup I made when we had our sister's get together at my house.

1/4 C wild rice cooked (follow directions on the box)

1 large onion, finely chopped

5 chicken breasts cooked and cubed. ( I used 2 bottles of my canned chicken)

4 Knorr chicken boullion cubes

6 C water

2 C half and half

1 cube butter

1 C flour

In a large pot, melt butter, and add onion and grated carrots. Let this cook on low heat until the vegetables are tender. Add flour and stir until well mixed. Slowly stir in the water, a cup at a time until well blended. Add the boullion cubes, half and half, chicken and cooked wild rice. Let this simmer without boiling for 45 minutes.

Cheeseburger Soup (Kierstin's variation)

I love this soup. I think this soup is why I married Jason. The first time Jason took me to Idaho, this soup was sitting on the stove when we arrived late at night. Jason's mom offered us some and Jason said, "No thanks." I jumped in, the starving college student, and said, "I'd like some!" It is probably my favorite soup. However, I do not buy processed cheese. It just sounds disgusting and unhealthy. So when I got the recipe I made a slight change to accommodate the regular block cheddar cheese that I keep on hand. Here is my variation for others out there who might be opposed to "processed cheese."

Ingredients

½ lb ground beef

3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley
4 Tbsp butter (always use the real thing!), divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 lb)
1/4 cup all-purpose flour

3/4 tsp salt
8 oz (about 2 c.) grated cheddar cheese
1-1/2 cups milk
1/4 to 1/2 tsp pepper
1/4 cup sour cream

Instructions

In a 3 qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 Tbsp butter until vegetables are tender, about 5 min. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 5 min or until potatoes are tender.

***Meanwhile, I make a cheese sauce in a small skillet by melting remaining butter. Stir in flour, salt, and pepper. Slowly added milk stirring constantly until thickened and bubbly. Over low heat stir in grated cheese until melted.****

Add cheese sauce to soup, stirring until combined. Remove from heat and blend in sour cream.

Chicken Noodle Soup

2 chicken bouillon cubes
2 cans chicken broth
2 cups chopped carrots
1 1/2 - 2 cups chopped celery
1/2 - 3/4 cup chhopped onion
2 cans cream of chicken soup
1/2 cup milk
2 cups cooked diced chicken
8 oz home style egg noodles, cooked (Country Pasta Homemade Style)
salt and pepper, to taste



Heat chicken broth and bouillon together. Add carrots, celery, and onions. Simmer until vegetables are tender. Add cream of chicken soup and milk. Add cooked chicken and noodles. Add salt and pepper to taste.

Chicken and Rice Soup

10 C chicken broth
1 medium onion, chopped
1 C sliced celery
1 C sliced carrot
1/4 C snipped parsley
1/2 tsp black pepper
1/2 tsp dried thyme leaves
1 bay leaf
1 1/2 C cooked, cubed chicken
2 C cooked rice
2 T lime juice

Combine broth, onion, celery, carrots, parsley, pepper, thyme and bay leaf in pot. Bring to a boil; stir once or twice. Reduce heat; simmer, uncovered for 10 to 15 minutes. Add chicken; simmer, uncovered, 5 to 10 minutes. Stir in rice and lime juice just before serving.

Melanie was looking for this recipe. I didn't see it on the blog so I added it. I'm pretty sure I got this recipe from Cherise.

Cauliflower Soup with Chicken, Corn, & Cumin

Serves 6

1 Tbs olive oil

1 Tbs cumin seeds, finely ground in spice mill or with mortar and pestle

2 lb cauliflower, trimmed into 1 inch florets

1 tsp white pepper

3 cans low-sodium chicken broth (14 oz each), or vegetable broth

1 can whole kernel corn with liquid (15.25 ounce)

28 oz canned cooked chicken chunks with liquid

Heat oil in a large pot on medium heat, until it sizzles when a cumin seed or bread crumb is dropped in it. Add ground cumin and stir 10 seconds until fragrant. Add prepared cauliflower and stir 1 minute more. Add all other ingredients and simmer on low heat until cauliflower is tender and flavors are combined, about 20 minutes. Serve with rye bread and butter.

From Miracle Pill, by Tres Prier Hatch

Hearty Beef Stew (Slow Cooker)

This recipe is from Mel's Kitchen Cafe--I used a cross-rib roast because they were on sale. I cut it up into 1 inch pieces as was specified in the recipe below.

*Note: this stew recipe has a few steps that I am going to strongly encourage following – even if it makes you roll your eyes to have to go to the work/mess of browning meat before adding it to the slow cooker. I get it, I do! But let me emphasize that there is a reason this stew has more flavor and deliciousness than any other slow cooker stew I’ve had – and I believe it is because of the few minutes you have to spend at the beginning browning up the meat, onions and quickly bringing the sauce to a simmer. Browning = flavor. Now, if you absolutely refuse to do it…don’t worry, I’ll still like you. Go ahead – throw it all in – but don’t tell me before you do or else I’ll spend the day cringing. Also, unless you can find prepackaged stew meat in large pieces, it pays to buy a whole chuck roast and cut it up yourself, plus if you look for chuck roast on sale, it will probably save you a penny or two!

*Serves 6-8

5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas

After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Recipe Source: adapted from Cook’s Country Dec/Jan 2011

Cream Cheese Chicken and Vegetable Soup

from My Kitchen Cafe (www.melskitchencafe.com)


2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Chicken and Corn Chowder with Sweet Potatoes

from mykitchencafe.blogspot.com

This makes a VERY large pot of soup. You might try cutting it in half or be prepared for lots of left overs. I did not use low sodium chicken broth--just regular and it was perfect. I also used a pint of my canned chicken in this.

3 cups whole milk (I didn't have whole milk so I used 2 cups 1% and 1 cup cream)
1 cup yellow corn muffin mix (Jiffy brand works great)
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.