White Chicken Chilli

Found this recipe off of Pinterest and had to give it a try. We loved it! So creamy, warm, and fattening. Loved it! I totally loved the cilantro on top too. It's a must in my opinion.

*Serves 6

1 pound boneless, skinless chicken breasts, coarsely shredded
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Fresh cilantro, for garnish (optional)

In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Grandma Alice's Potato Soup

You are probably thinking I'm nuts for making soup in the middle of Summer living in Az., but I must say it wasn't too bad. I was craving this so I went for it. I loved this soup when I had it for the first time at home in Calgary a couple years ago. Nan made it for the whole family and she said it was Grandma Alice's. Love it!

Ingredients:
1 small white onion
4 large potatoes cleaned, and diced
1 can of Corn
6-7 slices of Bacon cooked and diced
Chicken boullion cube
S&P
1 can Evaporated milk
Flour
Water

Directions
Saute the onion and bacon together in a frying pan. Do not drain. Add the diced potatoes and enough water to cover. Bring to a boil and cook for 10-15 minutes until the potatoes are soft. REduce your heat and add the chicken flavoring, corn, S&P at this time. You can add any other seasonings. I added diced parsley. Add in your can of Evaporated milk along with 1/4 C. flour mixed and shaken up with 1 C. water. We topped with shredded Chedder cheese and had breadsticks on the side. So good!

Taco Chilli Soup

I call this a Chilli Soup, because it is really thick. I got this recipe from one my friends back in Provo. She got it from her MIL who is from Louisiana. It is a super southern, hearty Taco Chilli Soup that we love.
Ingredients:
1 lb Hamburger
1 small onion
1 package taco seasoning
1 packet ranch seasoning
1 can pinto beans
1 can chilli beans( no meat)
1 can kidney beans
1 can crushed tomatoes
1 can rotel tomatoes
2 cans corn
1/4 tsp. garlic powder

Directions:
Brown the hamburger meat on the skillet with the diced onions. Sprinkle the taco seasoning over the top. Place the rest of the ingredients in the crockpot on high. Don't drain any of the beans or corn. Add the browned and cooked meat to the crockpot and keep in the crockpot until nice and hot. We serve ours with chips, sour cream, cheese, and olives. SO SO GOOD! Lots of fiber- Watch out!

Potato Soup

Here is a recipe my Mom gave me to try. We ate it on Christmas Eve in bread bowls and loved it.


Ingredients:
4 large baking potatoes
2/3 C butter
2/3 C flour
6 C Milk
1 Tbl. Salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
4 green onions, chopped and divided
12 slices bacon cooked and crumbled
2 C. medium grated chedder cheese
2 C. sour cream

Wash, dry and prick potatoes with a fork. Microwave potatoes until completely soft. Cut into halves lengthwise and scoop out pulp, set aside

In a large stockpot, melt butter over low heat. Add flour, stirring until mixed thoroughly, about 1 minute. Gradually add milk, cook over medium heat, stirring constantly with a whisk until mixture is thickened and bubbly. Add potato pulp ( using whisk to break up potato chunks), salt, pepper, 2 heaping tablespoons green onions, half the bacon, and 1 Cup cheese. Cook until thoroughly heated. Stir in 1 Cup of the sour cream. Add extra milk if necessary to achieve desired consistency.

Serve topped with a dollop of sour cream, green onions, bacon, and cheese.
Serves 10-12 servings. I just half the recipe