Posole Mexican Soup

 Ingredients

1 yellow onion $0.14

2 Tbsp cooking oil $0.04

2 Tbsp flour $0.02

2 Tbsp mild chili powder* $0.30

3 oz. tomato paste $0.33

1/2 tsp ground cumin $0.05

1/2 tsp garlic powder $0.05

1/4 tsp cayenne pepper (optional) $0.03

3/4 tsp salt $0.03

2 cups water $0.00

3 cups chicken broth** $0.38

1 4oz. can chopped green chiles $0.87

1 15oz. can hominy $1.09

1.5 cups shredded pork, chicken, or beef (pre-cooked) $2.04

1 fresh lime $0.33

1/2 bunch fresh cilantro $0.85

Instructions

Finely dice the onion, then add it to a large soup pot along with the cooking oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.

Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.

Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes).

Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.

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Homemade Hershey’s Chocolate Syrup

Homemade Hershey’s Chocolate Syrup Recipe 

Makes about 16 ounces (2 cups)

Ingredients:

3/4 cup cocoa powder

1 1/4 cups water

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

Dash salt

Directions:

Use a big saucepan – at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stove top! I use a 3-quart saucepan.

Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.

Stir constantly with a whisk or a wooden spoon until it boils.

Allow it to boil for 1-2 minutes.

Remove from heat.

Add vanilla.

Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.

Store the syrup in a mason jar or any other container. It will keep for several weeks in the fridge. If you want to be really sneaky, pour the cooled syrup into an empty or almost-empty Hershey’s syrup container and see if anyone notices the difference!

 

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Chicken Tortilla Crockpot Soup

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 (15 once) can black beans-rinsed
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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SPICY Cabbage Soup

1/2 head cabbage, roughly chopped
1 c celery, diced
1 c onion, diced
1 c carrots, diced
2-3 cloves garlic, minced
4 cups Vegetable broth (low sodium if possible)
14 ounce can spicy diced tomatos with juice
2 tsp oregano
2 tsp basil
4-5 tsp crushed red pepper

Heat 2 Tbs oil in bottom of pan
Add celery, onion, peppers & carrots, saute til tender
Add in garlic and broth.
Stir in tomatoes and cabbage.
Add in seasonings.
Bring to a boil and then reduce heat and cook until cabbage is tender.

Nutritional content (Per ENTIRE recipe)
calories: 513
sodium: 4962 mg (from the broth and canned tomatos)
carbs: 98.1g
fiber: 23.9g
protein: 14.9g

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Two Meat Chili

Ingredients

2 tablespoons veg. oil
3 slices bacon, chopped into 1/2-inch pieces
6 cloves garlic, minced or garlic powder (1/8 tsp garlic powder = 1 clove)
2 white onions, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped (optional)
2 tablespoons chile powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
One 6-ounce can tomato paste
Two 15-ounce cans fire-roasted tomatoes
2 pounds ground beef
1 pound ground pork
Salt and freshly ground black pepper
8 cups (2 quarts) beef broth
Two 15-ounce cans pinto beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed

In a large pot or Dutch oven over medium-high heat, add the olive oil and bacon and cook until the bacon is light brown and crispy, about 4 minutes. Remove the bacon from the pan with a slotted spoon and set aside for the cornbread.

Add the garlic, onions and green and red peppers to the bacon renderings and cook until the vegetables begin to soften, about 5 minutes. Add the chile powder, cumin and cayenne pepper to the vegetables and allow the spices to brown to open up the aroma, 1 to 2 minutes. Next, add the tomato paste and cook for 1 to 2 minutes. Add the fire-roasted tomatoes and mix with the vegetables. Mix in the ground beef and pork. Add some salt and pepper and cook for about 3 minutes. Finally, add the beef broth, pinto beans and kidney beans, reduce the heat to medium, cover the pot loosely with a lid and let simmer for 40 minutes.

Found at: Farmhouse Rules

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Missie's Homemade Potato, Rice and Broccoli Soup

1/4 - 1/2 cups Flour
4 TBS Oil
4-5 TBS Butter
1/2 cups Chopped Onion
2-4 cans New Whole Potatoes or 4 - 5 Russet Potatoes Chopped
1 Medium Head of Broccoli or 1 bag Frozen
1/2 cup Long Grain White Rice
Enough water or Chicken Broth to fill Dutch Oven a little over Half way
( I use water then add Chicken Base to taste)
1 cup WHOLE MILK
3 TBS Parsley
1 TBS Garlic Powder

In Dutch Oven over medium high heat add oil, butter and onions. reduce heat to Medium. Saute for 2 mins, then add flour to make a roux, cook until golden in color but not brown. With a wire whisk add water or broth and whisk fast so there are no lumps.

Now add Milk, and rest of ingredients, cook for at least an hour on Medium to Medium Low heat but dont let potatoes fall apart!

Enjoy!!!!!

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