White Bean Chili

Heat some oil in pan and add:
1 lb cubed chicken (I shredded it, and it was about 8 chicken tenderloins)
1 chopped onion
Saute for 10 minutes and set aside

14 oz. chicken broth
2-15.8 oz. cans of great northern beans
2-4 oz. diced green chilies
1 1/2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
*Bring to boil and add chicken and onion. Simmer 30 minutes.

Add:
8 oz. sour cream
1 cup whipping cream
Top with monterrey jack cheese

Let me know what you think!

Tortilla Chicken Soup

So, I have two recipes for this and had intended on making my other recipe, but ran out of time, so, you guys got the super easy version. Still our family likes it a lot, so I hope you enjoy it as well. Here is the worlds easiest recipe, this makes about 6 servings:

1 1/2 cups shredded chicken
1 1/2 cups Pace chunky salsa
1 1/2 cups frozen corn (I use Costco organic corn)
3 cups chicken broth
crushed tortilla chips
shredded Mexican cheese

1. Cook and shred the chicken. My favorite way to shred chicken is to throw it in my kitchen aid (while the chicken is still warm) and using the white paddle attachment and turn it on high for about 20-30 seconds. You have to be careful though, the chicken shreds FAST, so it can get too shredded pretty quick if you aren't watching.
2. Stir the chicken, salsa, corn and broth in a 3 quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low and cook for 5 minutes.
3. Serve with the tortilla chips either in the bottom of the bowl under the soup or on top and sprinkle with cheese.

Let me know if you liked it or not and if you had enough for your family.

White Chili with Chicken

4 boneless, skinless chicken breasts

3 cans corn

3 cans great northern beans, drained and rinsed

2 4-oz cans chopped green chiles

4.5 c water

4 1/2 tsp chicken bouillon granules

1 medium onion, chopped

2 tsp minced garlic

1 1/2 tsp basil

1 1/2 tsp oregano

1 1/2 tsp cumin

1 1/2 tsp salt

2 Tbsp butter

juice from one lime

2 Tbsp fresh cilantro, chopped

3/4 c sour cream

Place all ingredients except lime juice, cilantro, and sour cream in a slow cooker. Cook 6-8 hours on low, shred chicken. Add lime juice and cilantro and cook one more hour. Stir in sour cream just before serving.

To heat from frozen, thaw under warm running water and heat through on the stove or microwave.

Tomato Basil Soup with Orzo Pasta

2 large cans crushed tomatoes
2 cups chicken broth
1 small onion-chopped
18 fresh basil leaves-chopped
1/2 cup butter
1 cup heavy cream
2 tablespoons sugar
1 teaspoon salt
1/2 pound orzo

Chop onion and saute until onion is translucent. Add tomatoes and chicken broth. Let boil for about 5 minutes. Then add butter, cream, sugar, salt and basil. Let simmer for about 20 minutes. In a seperate pot, cook 1/2 a pound of orzo, as directed on package. Remove from heat and drain when orzo is still a little crunchy (it will finish cooking in the soup). When there is about five minutes to go, add the orzo and let it finish cooking. Enjoy!

*For freezing I actually let the soup cool a little bit before adding the slightly crunchy orzo pasta so it wouldn't continue to cook since it would be cooked again when reheated.

Mulligatawny Soup

Mulligatawny Soup
*Serves 6-8
1 tablespoon olive oil
½ onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled
1 cup thinly chopped celery, about 3 stalks
¼ cup all-purpose flour
2 tablespoons curry powder or 1 tablespoon hot curry powder
6 cups low-sodium chicken broth
½ Granny Smith or other tart apple, cored, peeled and chopped
2 cups cooked rice, white or brown
2 cups cooked, diced chicken, about 2 chicken breasts
1 teaspoon salt
¼ teaspoon dried thyme
½ teaspoon black pepper

In a large pot, heat the oil over medium heat until rippling and hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer. Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender.

Cool soup and freeze. Reheat and serve. If you find the soup is a little think then add 1/2 c of whole milk to thin it out.

Enjoy!

This recipe is from http://www.melskitchencafe.com/

Minestrone Soup

2 Tbsp olive oil
1 lb turkey sausage
1 large onion, diced
1 clove garlic, minced
1/2 c. celery, chopped
1/2 c. carrots, chopped
1/2 c. green pepper, chopped
2 Tbsp parsley flakes
1 c. baby spinach
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
2 c. diced tomatoes (1 19 oz can)
6 c. chicken stock

Include 1 can kidney or Great Northern beans and about 1 c. dried pasta (ditalini, elbow macaroni or other small pasta) packaged separately.

Heat oil in a Dutch oven, lightly brown sausage and drain. Add onion, garlic, celery, carrots and green peppers. Cook until somewhat softened (leave a little more firm than normal since we're freezing and reheating soup). Stir in parsley, bay leaf, salt and pepper. Stir in tomatoes and stock, and bring to boil. Reduce heat and simmer about 10 minutes. Add spinach. Take off heat and let cool completely. Freeze.

To serve: Thaw soup, add noodles and beans and bring up to simmer. Heat through until noodles are tender about 10 min. Serve with freshly grated Parmesan cheese.

I like to serve with tossed salad and some warm dinner rolls.