Tuxedo Soup Recipes

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TUXEDO SOUP



Tuxedo Soup image

This soup I made up one night with just the ingredients in my kitchen and now it has become a regular in our household. It pairs wonderfully with fresh cornbread on a cold winter night. Feel free to substitute the canned chicken for fresh or even use up your leftovers.

Provided by Sunbeam718

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

2 (15 1/2 ounce) cans great dry northern white beans
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (13 ounce) canned chicken, in water-drained
1 green pepper, diced
1 small red onion, diced
2 tablespoons hot sauce (change to your desired tastes)
1 tablespoon sugar
2 teaspoons salt
2 tablespoons minced garlic
3 tablespoons butter

Steps:

  • Add white beans and drained black beans into a large soup pot and turn heat to medium-high.
  • Add canned drained chicken breast and flake in pot. Can substitute leftover chicken or cook fresh.
  • Dice your onion and green pepper and add to pot.
  • Add all remaining ingredients excluding butter.
  • Stir well and bring mixture to a boil. Let boil for 15 minutes and then cover and let simmer for 30 minutes. Remove from heat and add 3 tablespoons butter and cream into soup while stirring. Serve.

Nutrition Facts : Calories 1097.3, Fat 18.4, SaturatedFat 8.1, Cholesterol 80, Sodium 1912, Carbohydrate 159.1, Fiber 41.2, Sugar 9.7, Protein 79.2

TUXEDO PASTA



Tuxedo Pasta image

Make and share this Tuxedo Pasta recipe from Food.com.

Provided by bmcnichol

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet red pepper
3 tablespoons butter, divided
1/4 cup lemon juice
2 tablespoons chicken broth
3/4 cup shredded parmesan cheese
1 tablespoon dried basil

Steps:

  • Cook pasta according to package directions.
  • In a skillet, saute the chicken, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender.
  • Add the lemon juice and broth.
  • Bring to a boil.
  • Reduce heat, cook and stir for 2 minutes or until heated through.
  • Drain the pasta and add to skillet.
  • Stir in the Parmesan cheese, basil and remaining butter.

Nutrition Facts : Calories 242.6, Fat 13.1, SaturatedFat 6.8, Cholesterol 71.9, Sodium 286.3, Carbohydrate 12, Fiber 1, Sugar 1.4, Protein 19.2

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