Creamy White Chili

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.

Hamburger Soup

This is a soup that my mother in law always makes and everyone loves it. It is also one of those recipes that you just add a little of this and a little of that, so this recipe is approx. of what I use to replicate it.

Brown  1 lbs of Hamburger

In crock pot add:
      1 Cup of sliced Carrots
      1 Cup of cubed Potatoes
      1/2 frozen Corn
      2 Pack of Lipton's Beef Onion Soup
      4-6 Cups of Water depending on consistency you want
      Season to Taste with: Salt, Pepper, and minced garlic
      (Optional Celery)

Add Meat after you have browned them.

Simmer until potatoes are done.
30 minutes before serving add green beans.

Easy Creamy Chicken Noodle Soup

Place 2 chicken breasts in your crockpot
Cover with one can Cream of Chicken soup

Let cook 2-4 hours, then shred chicken

Bring to boil 32oz chicken stock {1 box}
Add 2 more cups of water
Add diced onion, chopped celery and frozen chopped carrots
1 clove chopped garlic {or used pre minced}
Salt and Pepper to taste

Add shredded chicken including the soup it cooked in
Simmered veggies until cooked.
Add Grandma's Noodles oragano (1/2t) Basil (1/2t) and serve when noodles are soft.

Creamy Corn Chowder

 

I got this recipe from my sweet visiting teacher.
~ Suzanne Storer

3/4 Cup Onion Chopped
1 Can Cream of  Mushroom Soup
2 Tablespoons Butter
2 1/2 Cups of Milk
1 Cup frozen Hash Brown Cubes
Salt and Pepper to taste
1 Cup of  Cubed  Ham
Parsley Flakes
1 (10oz) Pkg Frozen Corn
1 Can Cream Style Corn

Combine all ingredients except parsley in crock-pot. Cover and cook on low for 4-5 hour. Garnish with parsley flakes and cheese.

Taco Soup

Ingredients:
1 lb. ground beef
1 small onion, chopped
3 cans of your favorite beans (2 chili, 1 white)
1 can stewed tomatoes
1 can whole kernel corn
1 small can diced green chili's
1 pkg. taco seasoning mix
1 cup water

Toppings:
shredded cheddar cheese
sour cream
Fritos

Brown ground beef with the onion. In crock pot, place the meat mixture, beans, tomatoes, corn, green chilis, taco seasoning and water. Simmer all day in crockpot. Serve with shredded cheese, a dollop of sour cream and a handful of Fritos on top

Tony Roma's Baked Potato Soup

Ingredients:
2 medium potatoes (about 2 cups chopped)
3 T butter
1 cup diced white onion
2 T flour
4 c chicken broth
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 t salt
3/4 t pepper
1/2 t basil
1/8 t thyme
1 cup half and half (I always use 1% milk)
Directions: Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked, remove them from the oven to cool.
As potatoes cool prepare soup by melting butter in a large saucepan, and saute onion until light brown. Add the flour to the onions and stir to make a roux.
Add the stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer for another 15 minutes or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion

Park City Stew

2 1/2 lb of stew meat

8 Carrots, (chunked in large pieces)

8 Potatoes, (chunked in large pieces)

1 pkg. dry onion soup mix

1 (8oz) can tomato soup

1 (8oz) can cream of mushroom soup

1 (8oz) can cream of celery soup

Layer meat in the bottom of a roaster pan. Layer carrots and potatoes over the meat; salt a little. Sprinkle onion soup mix over potatoes, carrots and meat. Mix all the soups together in a separate bowl and then pour the soup mixture over the top. Cover and bake at 275 for about 4-5 hours. (This is also great made in the crock pot)

Chicken Chowder

Set aside:

1 large chicken cooked (de-boned)

In a pot add:

1 quart of chicken broth + 1 chicken bullion cube

1 cup celery (thinly sliced)

1/2 cup onion

1 cup of grated Carrots

4 cups of Potatoes
1 cups of sweet white corn (Optional)

Simmer until veggies are cooked.

Cook in separate pan:

Melt butter in pan slowly stir in flour then milk. Stir until mixture thickens.

1 cup of Butter

1 cup of Flour

1 quart of Milk

Pour thickened sauce into veggie mix.

Add:

1/2 teaspoon of Sugar

1 1/2 teaspoon Salt

1 teaspoon Accent (optional)

dash of pepper.

Add chicken and simmer. Stir occasionally to avoid sticking and burning the white sauce.
Top with bacon, cheese green onion etc...

Wendy's Chili

1 pound ground chuck
1 15−ounce can of diced tomatoes (liquid included)
1 15−ounce can of red kidney beans (liquid drained)
1 15−ounce can of pinto beans (liquid drained)
1 8−ounce can Hunt's tomato sauce
1/2 medium white onion, diced
1 4−ounce can diced green chilies (with liquid)
2 Tablespoons chopped celery
2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup water

1. Brown the ground chuck over medium heat, breaking into small pieces with
the spatula. Add a dash of salt and pepper while cooking.
2. Empty the cooked meat into a spaghetti strainer, and rinse well under
very hot water. This removes the bulk of the fat.
3. Transfer the beef into a dutch oven, and add the remaining ingredients.
Stir together to combine thoroughly.
4. Over medium heat, bring to a simmer. Reduce the burner to low, and
continue simmering 50−60 minutes, stirring occasionally

Chicken Tortellini Soup

Ingredients:
10 oz broccoli
1 can cream of chicken soup
2 cups chopped cooked chicken
1 cup chopped carrots
2 cloves garlic, minced
1 cup chopped onion
3 cans chicken broth(14 1/2 ounce), ~6 cups
1/2 cup water
1/2 t. oregano
1/2 t. basil
9 oz package cheese tortellini(fresh in the clear plastic box in the cheese section)
grated Parmesan cheese to sprinkle on top
Directions: In a large pot combine chicken broth, cream of chicken soup, chicken, onions, carrots, water, garlic, basil and oregano. Bring to boil. Add tortellini. Reduce heat and simmer uncovered for 30 minutes. Add broccoli and simmer and additional 5-10 minutes. or until broccoli is tender. Serve with Parmesan cheese sprinkled on top.