Skip to main content

Posts

Showing posts from January 22, 2010

Enchilada Pasta Soup!

It feels like a soup weekend! Here are two great soup you can try from Pillsbury! 5 1/4 cups Progresso® Chicken Broth (from two 32-oz. cartons) 2 (14.75-oz.) cans Green Giant® Cream Style Sweet Corn 2 (10-oz.) cans Old El Paso® Red Enchilada Sauce 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles 1 (10-oz.) can chunk white and dark chicken in water, undrained 1 (5-oz.) pkg. uncooked vermicelli, broken into pieces 1 1/2 teaspoons cumin 1/2 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon dried oregano leaves, crushed Garnish, if desired 1 medium onion, chopped 12 oz. (3 cups) shredded colby-Monterey Jack cheese blend DIRECTIONS 1. In Dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well. Bring to a boil over medium-high heat. Add all remaining soup ingredients; mix well. 2. Reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally. Ladle soup into individual bowls. Garnish each serving with onion and cheese.

Enchilada Pasta Soup!

It feels like a soup weekend! Here are two great soup you can try from Pillsbury! 5 1/4 cups Progresso® Chicken Broth (from two 32-oz. cartons) 2 (14.75-oz.) cans Green Giant® Cream Style Sweet Corn 2 (10-oz.) cans Old El Paso® Red Enchilada Sauce 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles 1 (10-oz.) can chunk white and dark chicken in water, undrained 1 (5-oz.) pkg. uncooked vermicelli, broken into pieces 1 1/2 teaspoons cumin 1/2 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon dried oregano leaves, crushed Garnish, if desired 1 medium onion, chopped 12 oz. (3 cups) shredded colby-Monterey Jack cheese blend DIRECTIONS 1. In Dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well. Bring to a boil over medium-high heat. Add all remaining soup ingredients; mix well. 2. Reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally. Ladle soup into individual bowls. Garnish each serving with onion and cheese.

Slow Cooker Buffalo Chicken Chili

I think I must be getting mentally ready for the super bowl! This recipe would be great! 2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces 1 large onion, chopped (about 1 cup) 2 medium stalks celery, sliced (about 1 cup) 2 medium carrots, chopped (about 1 cup) 1 (28 oz) Progresso® diced tomatoes, undrained 1 can (15 oz) Progresso® black beans, drained, rinsed 1 cup Progresso® chicken broth (from 32-oz carton) 2 teaspoons chili powder 1/2 teaspoon salt 1/4 cup buffalo wing sauce (from 12-oz jar) Crumbled blue cheese, if desired DIRECTIONS 1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except buffalo wing sauce and cheese. 2. Cover; cook on Low heat setting 8 to 10 hours. 3. Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

Slow Cooker Buffalo Chicken Chili

I think I must be getting mentally ready for the super bowl! This recipe would be great! 2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces 1 large onion, chopped (about 1 cup) 2 medium stalks celery, sliced (about 1 cup) 2 medium carrots, chopped (about 1 cup) 1 (28 oz) Progresso® diced tomatoes, undrained 1 can (15 oz) Progresso® black beans, drained, rinsed 1 cup Progresso® chicken broth (from 32-oz carton) 2 teaspoons chili powder 1/2 teaspoon salt 1/4 cup buffalo wing sauce (from 12-oz jar) Crumbled blue cheese, if desired DIRECTIONS 1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except buffalo wing sauce and cheese. 2. Cover; cook on Low heat setting 8 to 10 hours. 3. Stir in buffalo wing sauce. Serve sprinkled with blue cheese.