White Chicken Chili

This recipe comes from my good friend, Kristen. I modified it to my own tastes! Enjoy! :o)

1-2 tbsp. olive oil
1 sweet onion, chopped
4 cloves garlic, minced
7 cups chicken broth
2 7 oz cans diced green chiles
2 tsp. ground cumin
1 tsp. dried oregano
5 cans great northern beans (white beans), drained and rinsed
4 chicken breasts, cooked and chopped
1 1/2 cups monterey jack cheese, shredded

In a large soup pot, saute onion and garlic in olive oil until onions are tender. Add chicken broth, chiles, cumin, oregano, beans and chicken to the pot. Bring all ingredients to a boil; reduce heat and simmer on low heat for 2 hours, or more. Just before serving, add cheese to the pot and stir until thick & melted.

Chicken Taco Soup

3 cooked and cut up chicken breasts
2 cans chicken broth
2 cans refried beans
1 can black beans
1 can corn
1 can green chiles
1 tbsp. taco seasoning (more if you want it spicier)

Heat all ingredients in pan on the stove or in a crockpot until refried beans dissolve. Serve warm, with sour cream, cheese and corn chips on top.

Chicken Noodle Soup

4-6 chicken breasts
10 cups water
4-5 chicken bouillon cubes
3/4 cup chopped onion, divided
1 1/2 tsp. salt
1/4 tsp. pepper
1 cup chopped celery
1 cup chopped carrots
2 cups wide egg noodles

In a heavy pot, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Skim off anything that rises to the surface. Add bouillon cubes, 1/2 cup onion, salt, and pepper. Simmer, covered for an additional 35-45 minutes or until chicken is tender. Remove chicken from broth and cut into bit size pieces (I actually shredded mine, because it was tender enough). Skim fat from top of broth. Return chicken to broth. Stir in celery, carrots, and 1/4 cup onion. Bring to a boil, reduce heat, cover and simmer 15 minutes or until carrots are crisp-tender. Bring back up to a boil. Drop noodles into boiling soup. Cook, uncovered for 5-10 minutes until noodles are tender, stirring occasionally.

Vegetable Cheese Soup

2-3 carrots, finely chopped
2-3 green onions, finely chopped
2-3 celery ribs, finely chopped
1/2 cup butter
1/3 cup flour
2 1/2 cups milk
1 1/2 cups vegetable water*
5 cubes chicken bouillon
1/2 - 1 cup grated cheese

Boil vegetables in unsalted water until tender. *Reserve water. In a heavy pot, melt butter. Stir in flour. Add milk; stir until slightly thickened. Add water and bouillon. Cook over medium heat until thickened. Add vegetables and cheese; stir until cheese is melted.

Bread Bowls

2-3 loaves frozen bread
2 eggs, beaten.

Thaw bread loaves according to package; keep cold. Divide each loaf into halves or thirds, depending on the size of bread bowls you want. Form each half/third into a ball. Place formed balls of bread dough on a prepared baking sheet. Cover with plastic wrap and let rise again until doubled. Brush each bowl with egg. Bake at 350 degrees for 25 minutes. Cool completely. Cut hole in top of each bowl and hollow out. Serve each filled with soup.

Baked Potato Soup

2/3 cups butter
2/3 cups flour
7 cups milk
2-3 green onions, chopped
5-6 potatoes, baked
1 tsp. salt
1 tsp. pepper
1 1/2 cups shredded cheese
1 cup sour cream
12 slices bacon, cooked & crumbled

In a heavy sauce pan, melt butter. Whisk flour into melted butter. Add milk and whisk until slightly thickened. Add green onion and scoop potatoes out of skins into pot. Stir and let cook over medium heat until thickened, stirring frequently. Stir in salt and pepper. Add cheese and sour cream; stir until well blended. Lastly, add crumbled bacon, and serve.

Pumpkin Soup

1/4 cup butter or margarine
1 onion chopped
1 tbsp. brown sugar
1 can (14 oz) chicken broth
1/2 cup water
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
1 tsp. garlic salt
1/4 tsp. cinnamon
salt & pepper to taste

In a saucepan, melt butter over medium heat. Add onion and brown sugar. Cook onions until they are translucent. Add broth and water; bring to a boil. Reduce heat to a simmer and stir in remaining ingredients; blend well. Simmer until soup is heated through, but do not boil.

Taco Soup

1 lb. ground beef
1 small onion, diced
1 can diced tomatoes, undrained
1 8 oz can tomato sauce
1 can corn, undrained
1 can black beans, undrained
1 can manwich
1 pkg. taco seasoning

Brown ground beef and onion in a saucepan; drain. Add remaining ingredients. Stir well and heat through. Garnish each bowl with shredded cheese, sour cream, and fritos, if desired.