BBQ chicken & bacon cheeseburger soups - KMSP-TV

BBQ chicken & bacon cheeseburger soups

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by Chef Rachael Perron

BBQ CHICKEN SOUP

1 tbsp. canola oil

1 cup chopped onion

1 jalapeño pepper, minced

2 garlic cloves, minced

2 tbsp. chili powder

1 tsp. curry powder

¾ tsp. kosher salt

2 cups shredded Kowalski's Signature Rotisserie Chicken

30 oz. canned black beans, rinsed and drained

2 (10 ¾ oz. each) cans condensed tomato soup

2 cups chicken broth

1 cup Kowalski's Smoky Sweet BBQ Sauce

2 cups half-and-half

Heat oil in large skillet over medium heat; cook onion until soft and tender (about 10 min.). Add jalapeño and garlic; cook 1 min. Stir in chili powder, curry powder and salt; add chicken, beans, condensed soup, broth and BBQ sauce. Increase heat to high; bring to a boil. Remove from heat and stir in half-and-half; serve immediately. Serves 6.

BACON CHEESEBURGER SOUP

1 lb. 93% lean ground beef

1 onion, chopped

¼ cup chopped jalapeño peppers (optional)

3 tsp. minced garlic

4 cups chicken broth

2 (10 ¾ oz. each) cans condensed Cheddar cheese soup

3 tbsp. Worcestershire sauce

16 oz. pkg. medium egg noodles, prepared according to pkg. directions, drained and kept warm

½ lb. Kowalski's Bacon, chopped, cooked crisp, drained and crumbled

¼ cup dill pickle relish

- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste

2.8 oz. can of French fried onions, for garnish

In large skillet over medium heat, brown ground beef with onions, jalapeño and garlic; cook until the meat is no longer pink and the onion and jalapeño are soft and tender (about 10 min.). Stir in broth, condensed soup and Worcestershire sauce; heat through. Stir in cooked noodles, relish and bacon; season to taste and garnish with fried onions. Serves 6.

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