broccoli-cheese soup

In the true spirit of a comforting, smooth and creamy soup, this broccoli-cheese soup is DELISH. If you've had Panara Bread's broccoli-cheddar, that is my inspiration for this recipe.
 
1/2 medium onion, chopped
5 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups 1% milk (or ff half-&-half)
2 cups chicken broth
8 ounces (1/2 bag) frozen chopped broccoli
1 cup shredded carrots
salt and pepper
8 ounces Velveeta, cubed
1 cup sharp cheddar cheese, grated
Secret Ingredient: 1/4 tsp nutmeg

1. Saute the onion in 1 Tbsp butter until onions are soft. Set aside in small bowl. 
2. Using a wire whisk, heat the remaining 4 Tbsp butter until melted and add the flour in a large pot over medium heat. Cook, stirring frequently, for about 4 minutes.
3. Slowly add the milk; continue stirring with whisk. Add the chicken broth, whisking all the time. Simmer for 20 minutes. (whisk every 2 min or so to prevent burning the bottom.)
4. Add the broccoli, carrots, and sauteed onion. Cook over low heat until the veggies are tender, about 20 minutes.
5. Add salt and pepper to taste.
6. By now the soup should be thickened. Let cool for 3-4 minutes, then pour into a blender and puree.
7. Return the puree to the pot and place over low heat. Add the Velveeta and grated cheddar and stir until well blended and melted. Stir in the nutmeg.

Serves 5. 
I throw in some frozen Pillsbury Buttermilk Biscuits to dip and crumble in the soup. Yummers!  

The Whole Enchilada; Soup, that is.

I love enchiladas and soup, so throw them together and you get....
Chicken Enchilada Soup
1/4 cup canola/vegetable oil
1 1/2 cups diced yellow onion
1 tsp ground cumin
1 tsp chili powder
1 tsp granulated garlic
1/4 tsp cayenne pepper
1 cup masa harina (cornmeal)
32 oz chicken broth
1 cup canned crushed tomatoes
4 ounces Velveeta, cubed
1-2 lbs cooked chicken breast, cubed
Optional ingredients: 1 can of corn, 1 can black beans, rinsed, diced green chilies
Garnish
Shredded cheddar cheese
2 cups crushed tortilla chips
cilantro
sour cream 
(whatever you put on your enchilada!)

1. To a large pot, add the oil, onions, cumin, chili powder, granulated garlic, and cayenne pepper. Saute until the onions are soft, about 5 minutes.
2. In a large bowl, combine the masa harina with 2 cups of the chicken broth. Stir until all the lumps are gone. Add to the sauteed onions and bring the mixture to a boil. Cook, stirring constantly, for an additional 2 to 3 minutes.
3. Add the remaining 2 cups chicken stock to the pot. Add the tomatoes and return to a boil, stirring occasionally. Add the cheese and stir until it melts. Add the chicken and any optional ingredients; heat and serve. 
4. Garnish with shredded cheese, tortilla chips, etc.

Healthy Cornbread
1 cup all-purpose flour
1 cup masa harina (cornmeal, white or yellow)
1/4 cup sugar
1/4 tsp salt
1 tsp baking soda
1 cup plain yogurt (I use l.f. sour cream)
2 eggs, beaten

1. Mix dry ingredients together in a medium bowl. 
2. Add the yogurt/sour cream and eggs, mixing just until blended. Don't overmix.
3. Pour into an 8x8 glass baking dish sprayed with cooking spray, and place into a preheated 400 degree oven. Bake for 20 minutes or until just starting to turn golden brown on top.
4. Sprinkle cheese on top before serving if you'd like.