zuppa soup, cafe rio style chicken, and chicken enchilada casserole

Another food for thought friday in the church bake-off series (no introduction needed by now). This one features a version of one of my favorite soups of all time, Olive Garden's Zuppa Toscana, along with an easy and yummy slow cooker recipe and an ever popular chicken enchilada casserole. After today's post we have only a couple more to go before I've worked my way through my faves of the year. Hang in there!

Cafe Rio Style Chicken
8-10 thawed, boneless, skinless chicken breasts
garlic powder
onion powder
chili powder
liquid smoke
1 can green chili sauce; mild
1 can chicken broth
1 c brown sugar (if desired)

Put chicken breasts in a crock-pot. Sprinkle with garlic, onion and chili powders, liquid smoke, green chili sauce and chicken broth. Add a little water and let chicken cook for 4-6 hours. Shred or cut chicken and add brown sugar if desired. Let cook another 3 to 45 min. NOTE: If using beef or pork roast, increase cooking time to 6 - 8 hours.

Café Rio Style Dressing
1 pkg. ranch buttermilk dressing (3 T.)
1 c mayo
1/3 - 1/2 C. buttermilk
1 c fresh cilantro
2 cloves fresh garlic
1/4 tsp cayenne pepper

Combine all ingredients in a blender and let chill in the fridge at least one hour. NOTE: I substitute 1/2 C 1% milk with I tbsp. lemon juice for the buttermilk.


Zuppa Soup
1 lb. spicy (hot) sausage
1/2 lb. bacon, cut into bits
1 quart water
3 1/2 c chicken broth
1 medium onion, finely chopped
2 lbs. russet potatoes (brown)
1 c kale or Swiss chard, finely chopped
1 c heavy whipping cream
2 cloves garlic

Fry sausage and bacon; drain. In large pot combine water, broth, potatoes, onion and garlic. Simmer over medium heat until potatoes are tender. Add kale/chard and cream to pot, salt and pepper to taste and heat through. This is a runny soup. Goes great with fresh bread or rolls.


Chicken Enchilada Casserole
1 can cream of chicken soup
1/2 can soup can milk
1/2 c sour cream
1/2 medium onion, chopped small
1 small can green chilies, drained
2 c cooked chicken, cubed
10-12 flour or corn tortillas, torn or cut into pieces
1/2 c shredded cheese

Combine soup, milk and sour cream. Stir in onion, chilies, chicken and tortillas. Pour into casserole dish. Sprinkle with cheese; cover and bake at 350 degrees for 30 minutes. Note: I use flour tortillas instead of corn. I usually use one or two more than it calls for.

"If hunger makes you irritable, better eat and be pleasant." ~Sefer Hasidim