White Chicken Chili

This is a recipe that a friend brought to the same baby shower that I made the caramel apple bars (see below). It was good enough that I requested the very next day.What I like about this chili, the taste is really good and the additions of melting the cheese and sour cream at the end gives is a creamy consistency. It goes together pretty quickly.

White Chicken Chili

(adapted from "The Food Nanny Rescues Dinner" by Liz Edmunds

 1 lb. boneless, skinless chicken breasts (cooked and diced)
1 T. olive oil
1 small white onion, diced
3-4 cloves garlic, minced
1 small can diced green chiles, drained
2 - 15oz. cans white beans, drained
4 c. water
4 t. "Better Than Bouillon" chicken base
2 t. ground cumin
2 t. dried oregano
1/2 to 1 t. cayenne pepper (I used these amount of spices - it was just the right amount, spicy but not too much so)
1 t. salt
1 c. sour cream
2 c. shredded Monterey Jack cheese
  chopped tomato
  chopped cilantro
  diced avocado

Heat oil in large pan over medium heat.  Add the onion and garlic, and cook and stir until the onion is translucent, 2-3 minutes.  Add the chicken, chiles, beans, chicken base mixed with water, cumin, oregano, and cayenne.  Simmer 30 - 45 minutes.  Add the sour cream and cheese, and continue cooking until the cheese is melted.  Keep warm until serving.  Serve in bowls and top with tomatoes, avocado, and cilantro.

Edited: I baked 3 chicken breasts and shredded them for my chicken. Ialso used 2 more cups of water and 2 more tsp of chicken base. I wanted my chicken chili to be between a soup and a chili consistency. I also only used 1/8 tsp cayenne pepper since I was serving it to my kids. I figured I could add more later, but thought it had the right amount of kick.

This is definitely going in my stack of favorites! We served our with these mozzarella, pesto, bacon and tomato paninis (recipe HERE).

Cream Cheese Chicken and Vegetable Soup

Yep, another soup. It is cold and rainy here. I have 4 loaves of bread in the oven and this soup on the stove. Very creamy and hearty.

I used my bottled chicken instead of cooking some chicken breasts.



Cream Cheese Chicken and Vegetable Soup

2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
1 cup milk (1% is my milk of choice)
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn’t leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Mexican Chicken Chowder

Not sure where this originated, but I got it from my Mom. So, speak up if this is yours.

As we head into cold weather season, I think warm fires and soups. This one is a winner with everyone in my family. It has a very creamy texture, which comes from the cream and cheese with a hint of spice from the chilies, cumin and hot sauce. Very rich and delicious.

Mexican Chicken Chowder

1 1/2 lbs. of boneless, skinless chicken breasts, cut into bit size pieces (or I use my canned chicken)

1/2 cup chopped, onion

1 clove of garlic, minced

3 tablespoons butter

2 cubes chicken boullion

1 cup water

3/4 teaspoon ground cumin

2 cups half and half cream

2 cups shredded Monterery Jack cheese

1 (14.75 oz) can cream style corn

1 (4 oz) can green chilies, diced

1 dash hot pepper sauce (optional)

1 tomato, chopped

fresh cilantro (garnish)

sour cream

In dutch oven (or pot) brown chicken in butter adding the onion and garlic part way through. Cook until chicken is no longer pink and onion begins to turn transluscent. Dissolve boullion in hot water and pour in pan. Season with cumin, cover and bring to a simmer for 5 minutes.

Add half and half cream, cheese, corn, chilies and hot pepper sauce. Cook, stirring frequently until cheese is melted and it is all mixed together well. Stir in tomato and serve in a bowl with cilantro garnish. Can add some sour cream, tortiall chips and avocado on top.

Crockpot Tortilla Soup

Fall has arrived! What goes better with Fall than warm soup. So I am sharing this easy, yummy soup that you can cook in your crockpot all day, that will make your house smell good.



Crockpot Tortilla Soup

1.5 lbs chicken breast cooked/shredded (I put them in with the rest of the soup ingredients whole and frozen, let them cook and shred at the end of the cooking day... much easier.
1 15 oz. can tomatoes
1 10 oz. can enchilada sauce
1 medium onion, chopped
1 4 oz. can green chiles, chopped
1 clove garlic, mined
2 cups water
1 14.5 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 bay leaf
1 10 oz. package frozen corn
fresh bunch of cilantro
vegetable oil
corn tortillas
shredded cheese
fresh avacado

Throw all items except cliantro, vegetable oil, corn tortillas, shredded cheese and avacado in crockpot and cook all day. After cooking, shred chicken breasts if place in whole.

Preheat ove to 400 degrees, brush tortillas with vegetable oil, cut into strips and spread on baking sheet, crisp in ove until golden and crunchy.

Serve soup with crisp tortilla strips, chopped fresh cilantro, shredded cheese and fresh cubed avacado. We also make cheese quesadillas to go along the side with salsa/sour cream.

Notes from recipe owner: This recipe is very easy and good. I often double the recipe and place the other half in the freezer to eat at a later meal. My children also don't like chucnks so I puree the green chilies and tomatoes in the blender and add that to the soup and use onion flakes instead.

Chicken and Wild Rice Soup

A neighbor brought this soup to me a while ago and it has quickly become a family favorite. In fact I made it last night so I could post a picture - unfortunately it was eaten before I got my camera out. I guess that isn't really a bad thing - family loving your dinner so much they eat it all. That doesn't happen around our house very often - very picky kids!!

Chicken and Wild Rice Soup

2 boxes Uncle Bens original Long Grain and Wild Rice

cook this following directions on box except use only 3 cups water total and shorten time to about 20 minutes.

Meanwhile:

In pot saute -

2 T butter

4 carrots sliced

4 celery stalks chopped

1 onion diced

(cook until onions are translucent)

now add:

6 cups chicken stock ( this is more rich than chicken broth)

2-3 chicken breast cooked and cubed

(I bottled chicken and just use one bottle shredding the chicken as I add it - this is the easiest way to make this soup)

cooked Rice with any remaining liquid

1 pint whipping cream - you didn't think it was all going to be good for you did you?

I sometimes end up adding more chicken stock because the rice takes alot of the liquid - just do what you like.

Simmer and serve. YUM!!!

Hope you enjoy this as much as we do.

We were at Trunk-or-Treat the other night and Rachael was saying to Lorri how excited she was to go home the have some of this soup. I think it is one of our favorite soups. So here it is.

Italian Sausage Soup with Tortellini
1 lb. Italian Sausage
1 cup chopped onion
2 cloves garlic- minced
5 cups beef broth
1/2 cup water
1/2 cup red wine (I just use water instead)
4 large tomatoes- peeled, seeded and chopped (I use canned tomatoes)
1 cup thinly sliced carrots
1/2 T. packed fresh basil
1/2 t. dried oregano
1- 8 oz. can tomato sauce
1 1/2 cups sliced zucchini
8 oz. fresh tortellini (I use cheese tortellini)
3 T. chopped fresh parsley

1. Brown sausage in 5 quart dutch oven remove and drain. Reserve 1 T. drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to boil- simmer uncovered for 30 min.
3. Remove fat from soup. Stir in zucchini and parsley. Simmer covered for 30 min. Add tortellini during the last 10 min. Sprinkle with paremesan cheese.

Baked Potato Soup

I tried this recipe tonight - and I thought it was yummy! ( I am a soup-aholic though....)
Sorry, I haven't figured out how to post pictures..... Addie is busy with homework.

3 Tbs. Butter
1 c. chopped onion
2 Tbs. flour
1 can (14 oz) chicken broth (I used one and a 1/2 cans....it needed it)
4 medium potatoes, peeled and cut into 1/2" cubes
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil
dash Tobasco sauce (or 2 or 3...)
1/2 tsp garlic salt
1 c. half and half

Melt butter in soup pan on medium heat. Add onion and suate for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, pepper, basil, Tobasco and garlic salt. Bring to boil, reduce heat and simmer 20 minutes. Stir occasionally. Stir in half and half, and heat through.

We then loaded our bowls up with grated cheese, crumbled bacon, green onions and sour cream...you can be creative! The kids really liked the cheese and bacon in their soup.

It was good comfort food - enjoy!

Easy Oven Beef Stew

This is a great easy recipe you can start in the early afternoon and have ready when everyone gets home for dinner.

Easy Oven Beef Stew

2-lb stew meat (I usually buy a roast and chunk it up)
1 medium onion - chopped
1 stalk celery (I omit this because my family isn't wild about celery)
4 carrots - cut into chunks (I buy the bag of baby carrots and cut them in half)
1 T. sugar (I half this because I don't like it so sweet)
2 tsp. salt
1/2 c. tomato juice
2 T. minute tapioca

Mix meat, onions, celery, carrots in a large pan. Mix together sugar, salt, tomato juice and tapioca. Pour over meat and vegetables. Cover with foil tightly, then a lid. Bake at 250 degrees for 5 hours. Serve over mashed potatoes.

note: When you pour the liquid over the meat and vegetables it appears there will not be enough, but it will make enough gravy to serve with the mashed potatoes. Real mashed potatoes are the best but instant do well in a pinch.