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Alabama Recipes

Soups and Chilis

Happy New Year! I can’t believe it is 2014. I know some of you are already trying to stick to your new year’s resolutions, but don’t stress over them too much. Last year one of my resolutions was to take 5 minutes a day for myself. Just to be by myself, doing something just for me. One would think it to be an easy task to fulfill every day, but sometimes I go a week and forget about making specific time, which is hard in the midst of my everyday routine. I feel it’s important to regroup and take a deep breath to enjoy life every day, the good along with the stressful times. I hope you enjoy these soup and chili recipes. Thank you to our cooks who share their special recipes for us to share with our readers. Submit your recipes and check us out on Facebook for updates throughout the month. –Mary Tyler Spivey

 

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Cook of the Month

Santa Fe Soup 

Loucrecia Hollingsworth, Cullman EC 

3 cans shoe peg white corn (I sometimes substitute 2 cans Lilly White whole kernel corn)
1 can black beans
1 can kidney beans
1 can pinto beans
1 can Rotel tomatoes
1 can diced or chopped tomatoes
1 chopped onion
2 pounds ground chuck
1 package taco seasoning
1 package ranch dressing mix
2 cups water
sour cream
shredded cheese of choice
tortilla chips or hot cornbread

Brown ground chuck and drain. Mix all ingredients together and cook until heated through. (I love to throw mine in the crockpot in the morning and let it cook either 4 hours on high or 8 hours on low.) This is great served with sour cream and/or shredded cheese, tortilla chips or hot corn bread.

 

 

Sausage corn chowder  

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1/2 pound sliced Kielbasa sausage
1 onion, chopped
2-3 large potatoes**cubed with or without skin
1 small can chopped green chilies
1 small jar chopped pimentos
1 can cream-style corn
1 cup half and half
1/2 teaspoon garlic
1/2 teaspoon salt
1/2 teaspoon pepper

In a large pot, brown sausage slices and chopped onion. Add potatoes and water to just cover. Bring to a boil, cover and simmer until potatoes are tender. Add chilies, pimentos, corn and half and half, garlic, salt and pepper. Heat on low until soup is steaming; do not boil. Serve with crusty bread. **Can use leftover baked potatoes, cut in cubes.

Victoria Motyka, Baldwin EMC

 

 

Cream of chicken and artichoke soup

1 pound of chicken breasts
1 – 6 to 7 1/2 ounces of marinated artichoke hearts
1/2 cup of butter or margarine
1 tablespoon of lemon juice
1 small onion, diced
1 ⁄3  cup of all-purpose flour
4 or more cups of water (for cooking chicken)
3-4 chicken-avored bouillon cubes
1 teaspoon of salt
1/4 teaspoon of pepper
1 cup heavy whipping cream

Add bouillon and enough water to cover chicken breasts in a 5-quart pot. Bring to a boil, then add chicken breasts. Cook until done. In the meantime, drain marinade from artichokes and chop up into bite-size pieces; then set aside. Remove chicken breasts from pot and shred or cut into bite-size pieces; set aside. Reserve 3 1/2 cups of chicken broth and set aside. In the same 5-quart pot, add butter or margarine, lemon juice and onion. Sauté over medium-low heat, until onion is tender. Once onion is tender, stir in our until blended; cook 1 minute, stirring the mixture constantly. Gradually stir in the 3 1/2 cups of chicken broth, stirring constantly, until mixture is thickened. Stir in salt, pepper, shredded chicken, diced artichoke hearts and cream. Reheat just until soup is boiling.

Lisa Killen, Arab EC

 

 

The best chili I ever ate

2 tablespoons vegetable oil
2 pounds any ground meat
1 cup diced onion
1 medium green bell pepper, chopped
1 16-ounce can diced tomatoes
1 16-ounce can tomato juice
1 16-ounce can pork and beans
1 16-ounce can kidney beans
1-1 1/2 teaspoons salt
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon crushed red pepper
1 cup grated cheddar cheese
2 cups corn meal mix
1 15-ounce can cream corn
1/2 cup milk (add more milk if batter is too thick)
1/2 cup sugar

In a large pot, brown meat and drain. Add onion, green bell pepper, tomatoes, tomato juice, pork and beans, kidney beans, salt, garlic, chili powder and red pepper. Cook on medium heat for about 30 minutes, stirring occasionally. In a separate bowl combine cornmeal, cream corn, milk and sugar. Pour chili in a deep 9×13-inch baking dish. Sprinkle with cheese. Pour cornmeal mixture evenly over top of chili. Bake in oven at 400 degrees for 35 minutes, or until cornbread on top is golden brown. Serves six.

Shena Blocker, Covington EC

 

Crockpot cream cheese chicken chili

1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 teaspoon cumin
1 tablespoon chili powder
1 teaspoon onion powder
1 8-ounce package light cream cheese
2 chicken breasts, frozen or thawed

Drain and rinse black beans. Place chicken at bottom of pot, then pour in whole can of corn (undrained), Rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use two forks to shred chicken. Stir together and serve.

Melissa Couch, Marshall-DeKalb EC