Tasty Tuesday

When the weather starts getting colder, it's the perfect time to put together some great soup recipes.  Here are 3 lighter versions of some tasty soups!  Give these recipes a try!

Creamy Chicken Veggie Wild Rice Soup

Ingredients

7-8 cups water
4 chicken thighs
3 chicken breasts
3 large potatos
4 large carrots
4 large celery stalks
1 can Money's Mushrooms No Salt Added (10 fl oz)
Poultry seasoning, 2 tbsp
3 tsp chicken bouillon granules
1 pkg of Uncle Ben's Rice Sidedish-Long Grain & Wild Rice with Mushrooms
1 can of Carnation Evaporated Milk

Directions

Boil chicken in water for 2 - 3 hours. Remove chicken and pull meat off and add back into water. Throw away skin and bones.

Cut veggies into small chunks and add to water. Add poultry seasoning, chicken bouillon, mushrooms, canned milk and rice to water. Let simmer until veggies are ready to eat.

Spicy Taco Soup
Ingredients
1 large onion, chopped
1 tbs extra light olive oil
1 1/2 lbs lean ground beef
1 cup frozen corn
1 small can black olives sliced
2 cans rotel tomatoes with green chilies
1 can pinto beans
2 packs taco seasoning
2 1/2 cups of water
1 pack dry ranch dressing(optional)
Directions

Place olive oil and onions in large pot and cook on medium until onions are tender. Place ground beef in and cook until it is browned thoroughly. Strain meat mixture after cooking to remove grease (to remove extra fat from it, run under hot water). Place meat mixture back in pot and add corn, olives tomatoes, water, taco seasoning (do not drain the beans). Let simmer for 25 minutes.
You can garnish with a little grated cheese or fat free sour cream. For Extra Flavor add a dry pack of ranch dressing.

Number of Servings: 12

Broccoli and cheese soup

Ingredients

cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat free, less sodium chicken broth
1 (16oz.) package brocolli florets21/2 cups skim milk 1/3 cup all purpose flour1/4 tsp. black pepper 8oz. velvetta light

Directions

Heat a large nonstick saucepan coated with cooking spray over medium high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium high heat. Reduce heat to medium; cook 10 minutes. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to the broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts. Place 1/3 of the soup in a blender or food processor, and process until smooth. Return purred soup mixture to pan. Makes 12 1/2 cup servings.

Number of Servings: 12