Creamy Cauliflower Soup

I found a recipe for Cheddar Cauliflower Soup in one of my cook books and I lightened it up a bit by using milk instead of cream. I also used less butter and cheddar and added cream cheese to give it a rich flavor. It turned out great and it's only about 3 WW points for 1 cup!

1 T. butter
1 lg. onion, finely chopped
2 cans low sodium and 99% fat free chicken broth
1 head of cauliflower, separated into small florets
1 potato, peeled and coarsely chopped
1 t. salt
1/8 t. pepper
1 1/3 C. skim milk
3 T. low fat cream cheese, cubed(I use Weight Watchers)
1/3 - 1/2 C. grated cheddar cheese (I don't use low fat because it doesn't melt well)
Chopped chives, for garnish

In a large pot, melt the butter over medium heat. Add onion and cook 8 to 10 minutes or until translucent. Add chicken broth, cauliflower, potato, salt and pepper and bring to a boil over high heat. Reduce the heat and boil gently, stirring occasionally, until the cauliflower and potato are very tender, about 18 to 20 minutes. Remove the pot from the heat. In batches, puree the soup in a blender until smooth, or you can just use and immersion blender. Return the soup to the pot and stir in the cream cheese. When the cream cheese is melted, add the milk. Heat over medium-low heat until hot (do not boil), then gradually stir in the cheese until melted and smooth. Serve immediately, garnished with chopped chives.

Zupa Toscana

This is one of my favorites!

1 lb. Spicy Italian Sausage, crumbled
1/2 lb. smoked bacon, chopped
1 qt. water
2 cans chicken broth (about 3 2/3 C.)
2 lg. russet potatoes, scrubbed, cubed
2 garlic cloves, crushed
1 med. onion, chopped
2 C. chopped kale or Swiss chard
1 C. heavy whipping cream
Salt and pepper to taste

In a skillet over medium-high heat, brown sausage, breaking into small pieces; set aside. In a skillet over medium-high heat, brown bacon, drain and set aside. Place water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through.

Tortilla Soup

This is one of my favorite soups! It's only about 2 weight watchers points for one cup. If you add a couple tablespoons of low fat cheeses, and three crushed tortilla chips, it's only about 4 points!

2 T. olive oil
1 lb. chicken, cooked and shredded (Rotisserie chicken is best)
1 onion chopped
1 clove garlic
1 (15-oz.) can diced tomatoes
1 (10-oz.) can enchilada sauce
1 (4-oz.) can chopped green chiles
1 (15-oz.) can whole kernel corn, undrained
1 (15-oz.) can black beans drained and rinsed
32 oz. chicken broth
1 t. cumin
1 t. chili powder
1 t. salt
1/4 t. black pepper
1 bay leaf
Fresh Cilantro
Monterey Jack cheese
Sour Cream
Tortilla chips
Avocado

In a large pot cook onions and garlic in olive oil until onion is translucent and tender. Add tomatoes, green chiles, corn, enchilada sauce, broth and spices and bay leaf. Bring to a boil and then reduce heat and simmer for 30 minutes. Add chicken and black beans and continue to cook for 20 or 30 more minutes. Garnish soup with cheese, sour cream, avocado slices, tortilla chips and fresh cilantro.

*Another option is to toss all ingredients in the crockpot and cook on low heat for 8 to 10 hours or on high for 4 to 5 hours.

Black Bean and Chicken Chili

This is a family favorite!

1 T. olive oil
1 large onion chopped
2 cloves garlic
4 (15-oz.) can Black Beans, rinsed
1 (4-oz.) can Green Chilies, diced
1 (28-oz) can Crushed or diced tomatoes
1 (14-oz) can Chicken Broth
1 1/2 C. shredded rotisserie chicken (you could cook and shred your chicken, but it's so much easier to use a rotisserie chicken!)
1 t. cumin
1 t. salt
1/2 t. pepper
2 t. chili powder
2 dashes of hot sauce
3/4 C. salsa
Pepper Jack or Cheddar Cheese
Avocado
Sour Cream
Heat oil in heavy pot. Add onion and garlic and cook until onions are transparent. Combine all other ingredients and simmer for 2-3 hours. Garnish with cheese, sour cream and chopped avocado.

Chicken and Gnocchi Soup

I had this soup at Olive Garden and I really liked it, so I found this recipe on-line. You can find gnocchi in most grocery stores in the pasta section.

2 C. Rotisserie chicken(light and dark meat), cubed or shredded
4 C. chicken broth
2 C. half and half
1 stalk celery, diced
1 garlic clove, minced
1/2 carrot, shredded
1/2 onion, diced
1 C. fresh spinach, chopped
1 T. olive oil
1 t. thyme
salt and pepper to taste
16 oz potato gnocchi
1 T. cornstarch(optional)

Saute onion, celery, garlic and carrot in olive oil over medium heat until onion is translucent. Add chicken stock, salt, pepper, and thyme and bring to a boil. Add gnocchi. Gently boil for 4 minutes, then turn down to a simmer. Add half and half and chicken and simmer for 10 minutes. If you would like a thicker soup, you could bring the soup to a boil and add cornstarch dissolved in 1-2 T. water. Add spinach and cook for another 1 -2 minutes until spinach is wilted.