Friday, 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.
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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.
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