Pumpkin Enchilada Soup with Chicken

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

It’s raining, it’s pouring, we want something warm and spicy! Okay, so it doesn’t rhyme, but don’t you want some delicious food for the weather?

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Over here in Southern California, our seasons don’t know “weather” (pun intended) it is winter, spring or summer. Apparently we are still in winter, but last week it felt like spring. And the prior week it felt like summer. Go figure.

 Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

But if you want some comfort food the moment, and you love chicken enchilada soup, and you love sneaking vegetables into your family’s meals, then this Pumpkin Enchilada Soup with Chicken is for you!

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Pumpkin Enchilada Soup with Chicken
Ingredients:
1 15 ounce can pumpkin purée
1-3 canned ancho chiles
1 cup chicken stock
1 Tb canola oil
1 onion, diced
3 cloves garlic, smashed
1 tsp oregano
3/4 tsp cumin
1/2 tsp ground coriander
1/4 tsp allspice
1 tsp salt
1/2 tsp pepper
1 can cream of chicken soup
1/4 cup corn meal
2 cups cooked and shredded chicken
6 cups chicken stock
8 oz cheddar cheese, fresh grated
Salt to taste
Optional Garnish:
Sour cream
Cilantro
Chips or crackers
Pepitas

Makes 8, 2 cup servings

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Directions:
Begin by heating the onions and garlic in canola oil in a medium skillet over medium heat. Cook until onions are tender, about 5 minutes.
Stir in the spices and ancho chiles (use 1 chile for mild, 2 for medium and 3 for spicy). Stir to combine.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Stir in the pumpkin and 1 cup chicken broth. Combine well and transfer mixture to a blender. Blend mixture until smooth, with the lid tilted to let steam escape.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

In a large pot, combine cream of chicken soup, corn meal, and 6 cups chicken broth. Whisk to combine. Stir in the shredded chicken and pumpkin chile puree.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Combine well and heat through until thickened and bubbly.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Stir in freshly grated cheddar cheese.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Ladle into bowls and garnish with sour cream, cilantro, pepitas and/or tortilla chips or crackers.

Pumpkin Enchilada Soup with Chicken | Famished Fish, Finicky Shark

Enjoy! And warm up. 🙂

Pumpkin Enchilada Soup with Chicken

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Number of servings: 8

Per Serving 356 calories

Fat 21 g

Carbs 22 g

Protein 21 g

8


Pumpkin Enchilada Soup with Chicken

Weight Watchers PointsPlus®: 9

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 15 ounce can pumpkin purée
  • 1-3 canned ancho chiles
  • 1 cup chicken stock
  • 1 Tb canola oil
  • 1 onion, diced
  • 3 cloves garlic, smashed
  • 1 tsp oregano
  • 3/4 tsp cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp allspice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 10.5 oz can cream of chicken soup
  • 1/4 cup corn meal
  • 2 cups cooked and shredded chicken
  • 6 cups chicken stock
  • 8 oz cheddar cheese, fresh grated
  • Salt to taste

Instructions

  1. Begin by heating the onions and garlic in canola oil in a medium skillet over medium heat. Cook until onions are tender, about 5 minutes.
  2. Stir in the spices and ancho chiles (use 1 chile for mild, 2 for medium and 3 for spicy). Stir to combine.
  3. Stir in the pumpkin and 1 cup chicken broth. Combine well and transfer mixture to a blender. Blend mixture until smooth, with the lid tilted to let steam escape.
  4. In a large pot, combine cream of chicken soup, corn meal, and 6 cups chicken broth. Whisk to combine. Stir in the shredded chicken and pumpkin chile puree.
  5. Combine well and heat through until thickened and bubbly.
  6. Stir in freshly grated cheddar cheese.
  7. Ladle into bowls and garnish with sour cream, cilantro, pepitas and/or tortilla chips or crackers.

Notes

Optional Garnish: Sour cream, Cilantro, Chips or crackers, or Pepitas

Creamy Corn Chowder – #SRC

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It was one of those nights that I didn’t know what to make for dinner. I had literally no food in my stockpile for something elegant that included a main and side dish. On nights like these it’s easy to turn to a soup or chowder.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Now chowders I can dig-literally dig into. They are typically hearty and never skimp on the vegetables.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Cindy Jamieson has a whole skew of soup and chowder choices on her blog! I was assigned her blog by The Secret Recipe Club. It’s seriously unbelievable how much of this good stuff this woman has on Hun… What’s For Dinner?.

Well I’m crazy picky right now in my pregnant state and I knew I would love a good chowder. Oh my heavens, good this was-sweet, creamy and savory with a salty appeal from the crisp bacon and filling with soft russet potatoes. If you have 30 minutes, which most of us love a quick meal, then you have to try this Creamy Corn Chowder.

Creamy Corn Chowder | Famished Fish, Finicky Shark

The only thing I changed in this recipe is that I made my own creamed corn, because I had no cans of cream corn on hand, and I sprinkled my bacon on top of the soup for a nice garnish. But no worries, I still left the bacon fat in there for flavor!

I love this recipe because it’s gluten free and perfect for my finicky shark with autism!

Now on to the recipe…

Creamy Corn Chowder

Ingredients:
4 slices bacon
1/2 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
2 cups potatoes, peeled and diced
2 cups chicken broth
3 1/2 cups corn kernels
1 can evaporated milk, divided
2 tsp sugar
2 tsp cornstarch
1/2 tsp salt
1/4 tsp pepper
1/4 tsp thyme

Creamy Corn Chowder | Famished Fish, Finicky Shark

First cook the bacon in a large Dutch oven until crisp. Then set it aside on a paper towel to crumble later. Save the bacon fat!

Creamy Corn Chowder | Famished Fish, Finicky Shark

Add the onion, celery and carrots to the bacon fat and sauté until tender.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Add the potatoes.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Meanwhile in a food processor, mix the corn kernels, cornstarch and sugar until the milk from the corn breaks down.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Then add half the can of evaporated milk and pulse a bit more. Set aside.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Add the chicken broth and remaining evaporated milk to the pot with the vegetables.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Cover and simmer for about 20 minutes, until the vegetables are tender.

Stir in the creamed corn and seasonings.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Heat through and ladle into serving bowls.

Creamy Corn Chowder | Famished Fish, Finicky Shark

Top with the crumbled bacon. Enjoy every last hearty drop!

Creamy Corn Chowder | Famished Fish, Finicky Shark

This recipe is featured on The Secret Recipe Club, where friends share and swap their favorite recipes.


Creamy Corn Chowder

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 369 calories

Fat 16 g

Carbs 45 g

Protein 13 g

6


Creamy Corn Chowder

Weight Watchers PointsPlus®: 10

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 4 slices bacon
  • 1/2 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2 cups potatoes, peeled and diced
  • 2 cups chicken broth
  • 3 1/2 cups corn kernels
  • 1 can evaporated milk, divided
  • 2 tsp sugar
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp thyme

Instructions

  1. First cook the bacon in a large Dutch oven until crisp. Then set it aside on a paper towel to crumble later. Save the bacon fat!
  2. Add the onion, celery and carrots to the bacon fat and sauté until tender. Add the potatoes.
  3. Meanwhile in a food processor, mix the corn kernels, cornstarch and sugar until the milk from the corn breaks down. Then add half the can of evaporated milk and pulse a bit more. Set aside.
  4. Add the chicken broth and remaining evaporated milk to the pot with the vegetables.Cover and simmer for about 20 minutes, until the vegetables are tender.
  5. Stir in the creamed corn and seasonings.
  6. Heat through and ladle into serving bowls. Top with the crumbled bacon.

Comforting French Onion Soup with Steak made in the Slow Cooker

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Comfort comes in all forms. Curling up on a soft sofa with a good book. Dipping your toes in cool sand on a warm beach. Lying down on freshly washed sheets. Eating a drippy ice cream cone on an old brick stoop. Or sipping the perfect soup on a chilly night.

This soup falls perfectly into my comfort zone. It’s the kind I order from any good steak house that knows what they are doing. And the French restaurant called Mimi’s Cafe has the best in town in my opinion. Well surprising to me, this soup tastes a heck of a lot close to Mimi’s French Onion Soup. Aside from the fact that I add steak to mine for my beef eating husband. Makes it more of a rounded meal this way.

This is a good set it and forget meal. With just a bit of prep and a tad of cooking before hand, you’ll be enjoying a nice cup of soup by the evening’s end.

This is also a great way to use up that leftover steak from your Saturday cook-out and have dinner simmering all day while out enjoying a Sunday of errands. And then pack leftovers for your lunch during the week.

All you’ll need for French Onion Soup with Steak is:
For the soup
4 white onions, quartered and sliced thinly
1 red onion, quartered and sliced thinly
4 cloves garlic, pressed
4 Tb butter
1/2 tsp salt
1 tsp thyme
3 dashes Worcestershire sauce
1 Tb brown sugar
16 oz precooked and sliced steak
7 tsp beef bouillon
7 cups hot water

For the breads
1 loaf French bread, hoagie or baguette
3/4 cup mozzarella, provolone, or muenster cheese, shredded
1/4 cup Parmesan cheese, shredded

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Begin by caramelizing the onions in the butter with the garlic and salt in a large skillet or a crock pot with a stovetop option like my wonderful Ninja Slow Cooker here. I love this thing!

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Cook and stir about 15-30 minutes until tender and browned. If you are in a rush like I was, tender will do just fine.

Stir in the sugar and spice and the steak.

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If you are cooking directly in a stovetop type crock pot, add the bouillon and water and Worcestershire and set your crock pot on low for 8 hours. If you don’t have a timer, 8-10 hours on low will do. If you are cooking in a large skillet, add one cup of the water to deglaze the pan and onion bits, transfer onion mixture to a slow cooker, and proceed as directed.

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After work or play, the entire soup will look like this. Browned and delicious. And your home will smell amazing! Yum!

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Now I wish I had all the fancy broiler safe soup crocks to make this beautiful soup, but I don’t. So I just like to make my bread in the broiler oven.

Slice the bread into 8 slices and combine the cheeses.

To make the authentic way, broil the plain bread for 1 minute, place on ladled soup in mini soup crocks, layer with 2 oz each of cheese and broil for 2-3 minutes until melted.

For the quick technique, sprinkle 2 Tb of cheese on the breads and broil for 2-3 minutes on a baking sheet, then place the breads on each bowl of soup.

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Either way, your breads will look like this.

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And your soup will look like this.

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And you’ll devour it like this.

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Makes 8 delicious servings.

Slow Cooker French Onion Soup with Steak

Prep Time: 15 minutes

Cook Time: 8 hours, 30 minutes

Total Time: 8 hours, 45 minutes

Number of servings: 8

Per Serving 414 calories

Fat 20 g

Carbs 38 g

Protein 21 g

8


Slow Cooker French Onion Soup with Steak

Weight Watchers PointsPlus®: 10

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Soup

  • 4 white onions, quartered and sliced thinly
  • 1 red onion, quartered and sliced thinly
  • 4 cloves garlic, pressed
  • 4 Tb butter
  • 1/2 tsp salt
  • 1 tsp thyme
  • 3 dashes Worcestershire sauce
  • 1 Tb brown sugar
  • 16 oz precooked and sliced steak
  • 7 tsp beef bouillon
  • 7 cups hot water
  • For the Breads

  • 1 large baguette
  • 3/4 cup mozzarella, provolone, or muenster cheese, shredded
  • 1/4 cup Parmesan cheese, shredded

Instructions

  1. For the Soup: Caramelize the onions in the butter with the garlic and salt in a large skillet, or in a crock pot with a stovetop option.
  2. Cook and stir about 15-30 minutes until tender and browned. If you are in a rush,15 minutes will do just fine.
  3. Stir in the sugar and spice and the leftover steak.
  4. If cooking directly in a stovetop type crock pot, add the bouillon and water and Worcestershire and set your crock pot on low for 8 hours. If you don’t have a timer, 8-10 hours on low will do.
  5. If cooking in a large skillet, add one cup of the water to deglaze the pan and onion bits, transfer onion mixture to a slow cooker, and proceed as directed.
  6. For the Bread: Slice the bread into 8 slices and combine the cheeses.
  7. To make the authentic way, broil the plain bread for 1 minute, place on ladled soup in mini soup crocks, layer with 2 oz each of cheese and broil for 2-3 minutes until melted.
  8. For the quick technique, sprinkle 2 Tb of cheese on the breads and broil for 2-3 minutes on a baking sheet, then place the breads on each bowl of soup.
  9. Serve immediately.

What is your favorite restaurant soup?  Please share!

You may also enjoy Korean BBQ Beef Sandwiches

Warm Soup and Asian Pancakes on a Meatless Monday

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I’m still digging my corn week.  Who can’t get enough of that sweet kernel of vitamin goodness?  This soup was inspired by many Asian soups, mingled into one-Egg Drop, Egg Drop with Corn, and Miso.  And what better time to serve this meatless tofu wonder than on a Meatless Monday, which is when I served this.  And an even better accompaniment to this meal are Asian Green Onion Pancakes.

 

This simple soup is very simple to make, and very easy to enjoy.  So good!

What you’ll need:

7 cups of water, divided
7 tsp chicken bouillon
1/2 tsp minced ginger
2 green onions, minced, including chives
6 oz firm tofu
5 large eggs
1 – 15 oz can of corn, drained
2 1/2 Tb cornstarch
5 drops of yellow food color, if desired
3 tsp soy sauce, optional

 

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First boil 6 cups of water with the bouillon, ginger, and green onions.

Julienne the tofu and stir it into the boiling water.

Add the drained can of corn.

After the soup has boiled for about 5 minutes, beat the eggs really well.

Pour the eggs in a slow steady stream into the soup, stirring the egg in as it cooks.

In a small bowl, whisk together the cornstarch with remaining 1 cup cold water.  Slowly stir into the soup. Add food coloring, if desired.

 

 

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Boil the soup about 2-3 minutes, until it is heated through.  Cool slightly and serve.

 

 

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With a drop of soy sauce, if desired.  My husband added Frank’s Wing Sauce to his, and it tasted like Chinese Hot and Sour Soup.

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Any way you serve this up, it is delicious on a cold night.  Full of protein for your finicky sharks, which mine with autism thrives from, gluten free, dairy free, and total comfort in a bowl.

Egg Drop Soup with Tofu and Corn

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 6

Per Serving 147 calories

Fat 7 g

Carbs 12 g

Protein 11 g

6


Egg Drop Soup with Tofu and Corn

Weight Watchers PointsPlus®: 4

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 7 cups of water, divided
  • 7 tsp chicken bouillon
  • 1/2 tsp minced ginger
  • 2 green onions, minced, including chives
  • 6 oz firm tofu
  • 5 large eggs
  • 1 – 15 oz can of corn, drained
  • 2 1/2 Tb cornstarch
  • 5 drops of yellow food color, if desired
  • 3 tsp soy sauce, optional

Instructions

  1. First boil 6 cups of water with the bouillon, ginger, and green onions.
  2. Julienne the tofu and stir it into the boiling water.
  3. Add the drained can of corn.
  4. After the soup has boiled for about 5 minutes, beat the eggs really well.
  5. Pour the eggs in a slow steady stream into the soup, stirring the egg in as it cooks.
  6. In a small bowl, whisk together the cornstarch with remaining 1 cup cold water. Slowly stir into the soup. Add food coloring, if desired.
  7. Boil the soup about 2-3 minutes, until it is heated through. Cool slightly and serve.
  8. Season with soy sauce and/or hot sauce.

 

Do you have a favorite Asian style soup?

You may also enjoy Mini Quinoa Quiches