Creamy Taco Soup

So, yesterday was cold and it snowed almost all day. The snow was beautiful while it was falling. I am just glad that I didn't have to get out in it though. So, what would be nice and warm and soothing, when it is cold and snowy outside... SOUP! I love taco soup... It is one of my favorites, but I thought that this creamy taco soup sounded even more amazing, and... well.. IT WAS!! 

Enjoy!

Creamy Taco Soup

2 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 T. ground cumin
1 tsp. chili powder
1 (8-oz) pkg. cream cheese, cut into small pieces and softened
1 (10-oz) can tomatoes and green chilis

1 (14.5-oz) can diced tomatoes with onions
1 (32-oz) carton beef broth
1⁄2 C. heavy cream

Cook ground beef, onion, and garlic in a stock pot over medium-high heat until meat is crumbly, drain. Add cumin and chili powder, cook 1 minute. Add cream cheese, cook until well combined, stirring constantly. Stir in tomatoes, broth, and cream. Add water until soup is desired consistency. Cook until soup is thoroughly heated.

NOTE: Original recipe called for 2 cants of tomatoes with green chilis, I used one can of Rotel and one can of diced tomatoes. I didn't want it to be too hot for the girls.

Original recipe: emeals

Crock Pot Chicken and Rice Soup

It has been bitterly cold here for the past week or so. I really dislike the cold. The cold and I do not mix well. I am ready for warm, sunshine, shorts, tank tops, and my beloved flip-flops. Oh, how I miss my flip-flops.  Anyway, so, here is a good chicken and rice soup recipe! 

Enjoy!

Crock Pot Chicken and Rice Soup
3 boneless, skinless chicken breasts, 
2 (14.5-oz) cans chicken broth
1 (16-oz) bag frozen, mixed vegetables
1⁄2 C. chopped celery
1 tsp. dried parsley
1 Tbsp. fresh lemon juice
1 tsp. onion powder
1 tsp. sugar
1⁄3 C. uncooked instant white rice

Combine first 8 ingredients and 1⁄4 C. water in a 3- to 4-quart slow cooker. Cover and cook on low 6 hours. Shred chicken breasts, and stir in rice during the last hour of cooking. Season with salt and pepper to taste. 
Modified from recipe from eMeals

Potato, Sausage, and Cabbage Soup

Yes, I know it is 80 degrees outside today. Yes, I know that is a little warm to be having soup. But! But! But! I want soup!!! So, I am going to have soup! I searched around on Pinterest and found one that sounded quick and super easy. Just what I like!! So, I modified it to meet my desire and viola! Oh! And, it is Thursday!! Woo hooo! Only one more work day left for this week! I think I will survive...


Potato, Sausage, and Cabbage Soup

1 lb sausage or Italian sausage
3 garlic cloves, minced
1 medium onion, diced
4 cups potatoes, chopped bite-size
8 cups chicken stock or 8 cups water, plus 2 tablespoons chicken base
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 pkg. cole slaw (cabbage/carrot) mix
3/4 teaspoon dried thyme

Cook and crumble the sausage in a large pot, over medium high heat. Add the garlic and the onions and saute until softened and fragrant. Add the potatoes, chicken stock, salt and pepper and bring to a low boil for 10-15 minutes. When the potatoes are almost tender, add the cabbage and the thyme and stir. Let it soften for a minute or two before serving. Enjoy!

Original recipe from: barefeetinthekitchen