Category Archives: Soups

5-ingredient White Chicken Chili

I got this recipe from www.gimmesomeoven.com and it was so good and easy.  My 8 year said it was amazing and asked for seconds!!  That is a rare occurrence in my house.

 

6 cups chicken broth

4 cups cooked shredded chicken (I usually boil some chicken breasts for about 20 minutes and then throw it in my ninja to quickly shred it)

2 (15 oz) cans Great Northern beans, rinsed and drained

2 cups salsa verde

2 tsp cumin

Add all ingredients to a medium saucepan and stir to combine.  Heat over medium high heat until boiling, then cover and reduce heat to medium low and simmer for about 5 minutes.

Serve with toppings such as diced avocado, cilantro, shredded cheese, green onions, sour cream, tortilla chips

Beef and Bean Chili

I got this recipe from my very first WW cookbook.  One that has the old points system.  But it’s so good.

Makes 4 servings

4 tsp olive oil

2 onions, chopped

1 carrot, chopped

1 celery stalk, chopped

1/2 cup green bell pepper, chopped

4 garlic cloves, minced

1 tsp jalapeno, chopped

3/4 pound lean ground beef

1 Tbsp chili powder

2 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground coriander

1 (14 1/2 oz) can diced tomatoes

1 (16 oz) can pinto or red kidney beans, rinsed and drained

1/2 tsp salt

pinch of pepper

1/2 cup chopped fresh cilantro

1/2 cup fat-free sour cream

1/4 cup chopped red onion

1. In a large dutch oven or saucepan, heat the oil.  Saute the onions, carrot, celery, bell pepper, garlic, and jalapeno pepper until the onions are translucent, about 15 minutes.  Add the beef and cook until no longer pin.  Stir in the chili powder, cumin, oregano, and coriander; cook, stirring, 1 minute.

2. Add the tomatoes, beans, salt and pepper; bring to a boil.  Reduce the heat and simmer gently, partially covered, stirring occasionally, until the flavors are blended, about 20 minutes.  Stir in the cilantro.  Serve, topped with the sour cream, red onion, and additional cilantro.

ww points plus: 8

Froggy Poo Soup

Froggy Poo SoupI know what you’re thinking…. Froggy Poo Soup?  Really??  Well there is a story behind this recipe.  One night I made Split Pea Soup for dinner and had it in bowls at the table for my girls.  I was in the kitchen getting their drinks and I could hear them discussing what was in their bowls when one of them said, “this looks like froggy poo”! LOL  So, that’s what it’s been called ever since.  This is one of my go to recipes when I just don’t want to think about what is for dinner.

Split Pea Soup

Serves 4

4 WW points plus per serving

Ingredients:

2 tsp olive oil

1 onion, finely chopped

1/2 carrot, chopped

4 garlic cloves, minced

1 cup dried green or yellow split peas

4 cups water

1/2 cup slivered Canadian bacon

1 tsp dried marjoram

1 tsp salt

1/4 tsp pepper

In a medium saucepan over medium heat, heat the oil.  Saute the onion, carrot, and garlic until softened, about 5 minutes.  Add the split peas and water; bring to a boil.  Reduce heat and simmer, covered, until the peas are tender, stirring once, about 1 hour.

Add the Canadian bacon, marjoram, salt and pepper; heat to warm.

Vegetable Beef Soup

I just realized I didn’t have this on my blog and had to add it right away.  It is my daughter’s favorite meal.  She is always requesting it!

1 pound ground sirloin

1/2 cup chopped red onion

2 (14 oz) cans fat free beef broth

1 cup water

1 (26oz) jar pasta sauce with bell peppers, onions, and spices (such as Newman’s Own Sockarooni)

1 (16oz) package frozen mixed vegetables

1/4 tsp pepper

Cook beef and onion in a large pot.  Stir in remaining ingredients; cover and bring to a boil.  Uncover, reduce heat, and simmer 15 minutes or until thoroughly heated.

Yields 8 servings of 1 cup each for 4 ww points, 191 cal, 6.3 g fat

Chicken and Wild Rice Soup

Another very tasty, hearty, and creamy soup to give you comfort on these cold, wet nights.

1 Tbsp butter

1 small onion, chopped

1 Tbsp flour

8 cups (64 oz) fat-free low sodium chicken broth

1 cup water

2 chopped carrots

3 garlic cloves, minced

2 celery stalks, chopped

4 skinless chicken thighs

4.5 oz long grain rice and wild rice combo ( such as Carolina -seasoned package- or Rice a Roni Long grain and wild rice)

1/2 cup long grain white rice

4 oz mushrooms, sliced

2 Tbsp light sour cream

salt and pepper

Melt butter in a large pot on medium heat, add onion and saute until soft, about 3-4 minutes.  Add flour and saute another minute.

Add chicken broth, water, carrots, garlic, celery, and chicken thighs, cover and simmer 20 minutes.  Add wild rice mix along with its seasoning, long grain rice, mushrooms, salt and pepper to taste and simmer on low, covered 25 minutes, stirring occasionally.

Remove chicken from pot and shred with forks, return to pot, add sour cream and more water if too thick.

Makes 6 servings of 1 1/2 cups each for 5 ww pts or 6 pts plus

Baked Potato Soup

Can you tell I’ve been on a soup kick lately??  I just love it.  It’s so filling, makes a ton, and is usually low in points.  This is a fantastic way to sneak some cauliflower into your family’s diet without them even knowing it.  You need an immersion blender, which I didn’t realize until I was already in the middle of cooking this.  So, I ran to Kohl’s to buy one as my potatoes cooked! LOL I served this with Garlic Cheddar Biscuits (recipe to follow).

2 russet potatoes, washed and dried

1 head of cauliflower, stem removed cut into florets

1 1/2 cups fat-free chicken broth

1 1/2 cups 1% reduced fat milk

salt and pepper to taste

1/2 cup light sour cream

1/2 cup reduced fat shredded sharp cheddar cheese, divided

6 Tbsp chopped chives, divided (I didn’t have any, so I used green onions)

3 slices bacon, cooked and crumbled

Cook potatoes either in the microwave or oven until they are tender.  Cool.  Peel.

Meanwhile, steam cauliflower with water in a large covered pot until tender.  Drain and return to pot.  On medium  heat, add chicken broth, milk, potatoes and bring to a boil.  Use an immersion blender to puree until smooth.  Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Remove from heat.  Ladle 1 cup soup into each bowl.  Top each serving with 2 Tbsp cheese, remaining chives, and bacon.

Makes 5 servings of 1 cup each for 4 pts or 5 pts plus

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