Cobble Creek Kitchen

1 lb.boneless, skinless chicken breasts
1Tb. Vegetable oil
1 small white onion, diced
6-8 garlic cloves, minced
1 7oz. can green chiles, drained
2 15oz. cans white beans, undrained
4 c. Chicken broth
1tsp. chicken bouillon granules
2 tsp. ground cumin
2 tsp. dried oregano
1 c sour cream
3 c. shredded Monterey Jack Cheese

1. Cook chicken by desired method. Cool and tear into pieces. Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook and stir until the nion is translucent. Add the chicken, chiles, beans, broth, chicken bouillon, cumin, and oregano. SImmer 30-45 min.
3. Add the 1 cup sour cream and cheese, and continue cooking until the cheese is melted. Keep warm until serving.

Serves 6



Submitted by: Corinne Taylor

Categories: Main Dishes , Soups

1-3 lbs. Chicken
2 qts. Water

Boil chicken in water until tender. Remove, cool, and shred chicken.

1 1/2  C Wild Rice (I use 2 boxes of Uncle Ben's Wild Rice)
1 Onion, diced
2 cans chicken broth, or bouillon with 4 cups water

Cook together, covered until rice is done and moisture is absorbed.

3 ribs celery, chopped
3 carrots,grated or chopped small
1/2 green pepper, chopped
1/4 lb. fresh mushrooms, finely chopped
1/2 c. butter
3/4 c. Flour
8 c. Chicken Broth
3-4 c. Half & Half
A few teaspoons of chicken base(like bouillon, it's creamy and comes in a jar)

Saute veggies in butter until tender. Gradually stir in flour and cook over low heat for a few minutes. Gradually add the chicken broth, Cook until thickened. Add the rice and the onion and salt & pepper to taste. Stir in half & half. Add chicken. If it is too thick you can always add milk. You can also add chicken soup base (it really makes this recipe tasty!!) to the soup and it makes it even better, I always do this. Add to taste. If you use the base, use less salt.


Submitted by:

Categories: Soups

2 cans red beans, rinsed
1 lb ground beef
1 large onion chopped
2 t chili powder
1/4 t oregano
dash of cumin
1 clove garlic chopped
1 1 lb can tomatoes + 2 cans water
1 c catsup
3/4 c chili sauce
1 1/2 t sage
1/4 t pepper
Brown meat. Saute onion and garlic in drippings and drain off fat. Add remaining ingredients and simmer for 1 hour. Or put it all in the crock pot and cook on low about 4 hours or all day; whichever! Enjoy!

Submitted by: Marilee Welsh

Categories: Crockpot , Marilee Welsh , Soups

7 boneless skinless chicken breasts, cooked and shredded
 
2 tsp. Chicken Bouillon                                                          

2 c. water                                

1 c. salsa                                 
         
2 cans diced tomatoes
                          
2 tsp. lime juice
                                     
2 Tbl. chopped fresh Cilantro

1 can of Corn, drained

2 tsp. Minced Garlic

2 cans Cream of Chicken Soup

1 C. chopped Red Pepper

2 cans Black Beans, drained and rinsed

4 tsp. Cumin


 Cook chicken.  While chicken is cooking place bouillon, water, salsa
tomatoes, lime juice, garlic, cream of chicken soup, red pepper, cumin
and black beans in crock pot.  Cover and cook on low for 4-6 hrs. Add
shredded chicken, cilantro, and corn.  Cover and cook for 30 min.  You
can serve with shredded cheese and tortilla strips if you want.

 Just a couple of things I did a little different.  I cooked the chicken in the
crock pot with 1c. chicken broth.  It made it really soft.  So you could do
that the night before on low 6hrs.  I took out the chicken and drained the
juices through a strainer and used the juice for the water in the recipe. I
used 1 large red pepper and 3 large cloves of garlic instead of being exact
on the measurements.

Submitted by: Sharon Stone

Categories: Crockpot , Sharon Stone , Soups

2 tsp. Olive Oil
1 lb. Ground Beef
1 Chopped Onion
2 C. Diced Celery
2 C. Shredded Carrot
3 cans Beef Broth
2 tsp. Dried Oregano
1 tsp. Pepper
1 1/2 to 3 Tb. Fresh Parsley
2 24oz. jars Chunky Ragu Sauce with tomatoes, garlic, and onion.
1 can Red Kidney beans, drained and rinsed
1 can Great Northern white beans, drained and rinsed
2 C. Small pasta tubes, cooked

1. Heat oil and add beef and saute until brown. Drain.
2. Stir in onion, celery, carrots, and simmer 10 minutes.
3. Add broth, Ragu, oregano, pepper, parsley, and simmer 10 minutes.
4. Add beans and additional water if too thick. Simmer 10 minutes.
5. When ready to serve, add small amount of pasta to bowl and pour soup over it. Sprinkle Parmesan cheese on top.


Submitted by: Corinne Taylor

Categories: Corinne Taylor , Soups

1 pkg sliced bacon
8-10 medium potatoes (peeled)
2 Cups shredded cheese
salt and pepper to taste
1/2 yellow onion (optional)

Thickening:
1/2 C flour
1 C Water

Fry small bacon pieces in a large 3 quart cooking pan until crisp, drain grease and set bacon aside.  Cook potatoes, onion (using same pan bacon was cooked in) in enough water to cover them.  When the potatoes are tender (about 25 mins) add thickening a little at a time until desired thickness.  Add cheese, bacon, salt and pepper.

Serves 6-8.

Submitted by: Sarah Schaaf

Categories: Sarah Schaaf , Soups

Ingredients:
1 1/2 cup wild rice
½ cup butter 
½ cup diced celery
½ cup chopped onion 
2 cups diced cooked chicken
1 cup diced carrots 
½ lb sliced fresh mushrooms
¾ cup flour 
5 cans chicken broth
1 pt heavy whipping cream 
1 pt half and half


Directions:
Cook: 1 ½ cups wild rice in 2 cans chicken broth (or 3 cups water and 3 chicken bullion cubes) Simmer for about 1 hour.   Rice will be a little crunchy.

Saute onions and mushrooms in butter.   Add flour and make a roux.   Cook about 5 minutes.   Then add 6 cups (3 cans) of chicken broth.   After it has thickened, add the carrots and celery (which have been cooked a bit in chicken broth to soften).   Add chicken and rice and simmer for about 20 minutes.   Add heavy whipping cream and half and half.   Do not boil after adding cream.   Cook until warm through and serve!

Number Of Servings:10-12

Submitted by: Sarah Schaaf

Categories: Sarah Schaaf , Soups

8 cups Fat-free chicken broth
1 onion, finely chopped
2lb chicken breast
2 pkg Knorr Roasted Chicken Gravy Mix ( you can buy the Knorr brand at Harmon's)
3 - 7 ounce cans mild diced green chili's
6 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/2 cup tsp ground cumin
2 jalapeno peppers, seeded and chopped
1 - 28oz can white hominy, drained
8 - 6 inch flour tortillas
1 tomato
1/2 cup fat-free sour cream

In a large pot combine onions, chicken broth, and chicken breasts.  Heat to boiling over high heat.  Then reduce heat to low and simmer until the chicken is no longer pink in the center, about 20 minutes.  Remove chicken from the broth and set aside to cool.

Use a whisk to blend gravy mix into the broth.  Add chili's, garlic, cilantro, cumin, jalapenos, and hominy.  Bring to a boil over medium-high heat; then reduce heat to low.

Shred the cooked chicken and add it back into the broth. Cover and simmer for 40 minutes.

Serve with sour cream, diced tomatoes and a warm tortilla for dipping!

PS...I usually chop the cilantro and peppers in my food processor so they are very finely chopped!  Enjoy! 

Submitted by: Melony Pulley

Categories: Melony Pulley , Soups

1 can Cream of Chicken soup
1 1/2 C. Milk
1 C. Water
2 C. Bite Size Potato chunks
1 C. Sour Cream
8 Strips Bacon, cooked
1/2 tsp. Salt
2 TB. Parsley Flakes

Cook potatoes in the 1 C. water until soft. Then add the rest of the ingredients.

Submitted by: Corinne Taylor

Categories: Corinne Taylor , Soups

1 and 1/2 cans Chicken Broth
2 Chicken Breasts
1/2 onion chopped
1/2 TB of Cumin
salt and pepper to taste
1 and 1/2 cans Black beans
1 cup Mexican style shredded cheese
1/2 cup salsa
1/2 cup sour cream
1 c frozen corn
1bag Tostitos scoops

Combine broth,chicken,onion,cumin,salt and pepper. Cover and cook for 4-5 hours on high in Crock-Pot.
Then remove cooked chicken and shred. Return chicken to pot and mix in black beans, salsa, sour cream and corn. Cook for 1 additional hour. Cool and serve with Tostitos scoops.

Serves: 4-5

Submitted by: Geena Williams

Categories: Chicken , Crockpot , Geena Williams , Soups

2 cans (10 oz. each) diced tomatoes and green chilies

1 can (15 ¼ oz.) whole kernel corn, drained

1 can (15 oz.) black beans rinsed and drained

Shredded cheddar cheese

Light sour cream

Tortilla chips



Combine first 3 ingredients. Heat through.  Top with cheese, sour cream and crushed chips.


Submitted by: Kelly Olsen

Categories: Kelly Olsen , Soups

1 pound of stew meat, browned
1/3 cup diced onion
2 cups sliced carrots
2 cups cubed potatoes
1 envelope Schilling stew seasoning

Cook in crock pot 6 – 8 hours on low

15 – 20 minutes prior to dinner, add:
1 cup frozen peas
1 teaspoon Worcestershire sauce
1 teaspoon Kitchen Bouquet


Thicken to taste with Pillsbury Gravy Maker

Submitted by: Joyce McNeil

Categories: Beef , Crockpot , Joyce McNeil , Soups

1 package Bear Creek Cream of Potato Soup

1 6 ounce can minced clams

Prepare soup according to package directions.  Add can of clams.

Submitted by: Joyce McNeil

Categories: Joyce McNeil , Soups