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Soups
Chicken and Rotini Soup
Chicken and Rotini Soup
Ingredients
vegetable cooking spray
2 large cans chicken breast, drained, rinsed and cut into chunks (or leftover chicken)
2 (14½ -ounce) cans reduced-sodium chicken broth
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1/8 teaspoon crushed red pepper flakes
4 ounces dried multi-grain rotini pasta
2 tablespoons fresh basil leaves, chopped
1/8 teaspoon black pepper
¼ cup grated Parmesan cheese
Directions
- Lightly coat a large saucepan with cooking spray. Heat over medium heat. Add chicken, broth, red and green bell peppers, and pepper flakes. Increase heat to high and bring to a boil. Stir. Reduce the heat and simmer for 3 minutes, or until bell peppers are tender-crisp.
- Increase the heat to high and return to a boil. Stir in rotini. Reduce the heat and simmer for 6 minutes, or until just tender. Stir in basil and black pepper. Ladle into soup bowls. Sprinkle with Parmesan cheese. Makes 4 servings.
Chicken Tortilla Soup
Chicken Tortilla Soup
Ingredients
1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1/2-inch cubes
2 cups frozen whole-kernel corn, thawed
2 cups fat-free, no-salt-added chicken broth
1 (14.5-ounce can) no-salt-added diced tomatoes, undrained
¼ cup finely chopped onion
1 teaspoon sugar
1 teaspoon ancho powder
2 medium garlic cloves, minced
¼ teaspoon salt (optional)
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2 (6-inch) corn tortillas, cut into ¼ -inch-wide strips, and 1 6-inch corn tortilla, torn into pieces, divided use
2 to 4 tablespoons snipped fresh cilantro
¼ cup finely chopped avocado
¼ medium red bell pepper, cut into matchstick-size strips
Directions
In the slow cooker, stir together the chicken, corn, broth, tomatoes with liquid, onion, sugar, ancho powder, garlic, and salt. Cook, covered, on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Meanwhile, preheat the oven to 350°F.
Arrange the tortilla strips in a single layer on a baking sheet. Bake for 8 to 10 minutes, or until crisp. Transfer the baking sheet to a cooling rack. Let the strips stand for about 15 minutes, or until cool. Transfer to an airtight container and set aside.
When the soup is ready, transfer 1 cup to a food processor or blender. Stir in the tortilla pieces. Let the mixture stand for 1 minute so the tortilla pieces soften. Process until smooth. Stir the mixture into the soup. Stir in the cilantro.
Ladle the soup into bowls. Sprinkle with the avocado, bell pepper, and reserved baked tortilla strips. Makes 4 servings.
Cook’s Tip: Adding the processed soup and tortilla mixture to the rest of the soup gives the finished product more body and distributes the tortilla flavor.
This recipe is reprinted with permission from American Heart Association Healthy Slow Cooker Cookbook, Copyright © 2012 by the American Heart Association.
Chicken, Spinach and Wild Rice Soup
Chicken, Spinach and Wild Rice Soup
Ingredients
1 (14-ounce) can reduced-sodium chicken broth
1¾ cups chopped fresh carrots
2 cups cooked wild rice
2 (10¾ -ounce) cans condensed reduced-fat cream of chicken soup
1 teaspoon dried thyme
¼ teaspoon dried sage
¼ teaspoon black pepper
1½ cups cooked chicken
2 cups coarsely chopped baby spinach
½ cup fat-free half-and-half cream or fat-free milk
Directions
Bring broth to a boil in mediums saucepan. Add carrots; cook for 10 minutes.
Add rice, soup, thyme, sage and pepper to saucepan. Bring to a boil. Stir in chicken, spinach and milk. Cook, stirring occasionally, about 2 minutes or until heated through. Makes 6 servings.
