White Chicken Chili (Peggy)

 

White Chicken Chili  https://www.cookingclassy.com/white-chicken-chili/  (Peggy)

This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.

Servings: 6 servings   Prep 15 minutes   Cook 35 minutes    Ready in: 50 minutes 

Ingredients

• 1 large yellow onion , diced
• 1 tbsp olive oil
• 2 cloves garlic , finely minced
• 1 Tbsp Vegetable Better than Bouillon & 4 cups water
• 1 (7 oz) can diced green chilies
• 1 (10 oz) Rotel mild chilies and tomatoes
• 1 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• salt and freshly ground black pepper , to taste
• 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
• 1 1/4 cup frozen or fresh corn

• 3 (15 oz) cans cannellini beans
• 2 1/2 cups shredded cooked rotisserie or left-over chicken* (from 2 rotisserie chickens)
• 1 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro, plus more for serving
• Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

Instructions

1.                Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.

2.                Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

 

3.                Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.

4.                Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

5.                Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Note

• **If you don't own a food processor you can skip the pureeing step, soup just won't be quite as creamy.

Crock Pot Chicken Noodle Soup

Crock Pot Chicken Noodle Soup From A Bountiful Kitchen

2-3 lbs of chicken pieces, any type
4 cups water
4 cups chicken broth
salt and pepper, at least a teaspoon of each
1 tablespoon tarragon
1 bay leaf
1 onion, chopped
3 carrots, chopped
3 stalks celery, chopped
8-10 oz noodles

chicken flavoring, to taste
Place all ingredients except noodles in crock pot. Cover and cook on low for 5-6 hours or on high for about 3 hours. Remove chicken and bay leaf. Take meat from bones, shred or dice, and return to broth. Add the noodles. Cook for another 30 minutes to an hour, or until noodles are done. Or, cook the noodles separately and add just before serving. Add chicken flavoring to taste.

Jenn Parry Taco Soup

2 large boneless skinless chicken  breasts, cooked and cubed
1 onion diced and sauted
2 T. taco seasoning
28 oz petite diced tomatoes
1/4 t. kosher salt
2 c. chicken broth
1 c. Salsa Verde Green Salsa
8 oz cream cheese softened and cubed.
1 can corn
1 can drained and rinsed black bens

avocado & monterey jack cheese for topping

Put all in crock pot. Enjoy!

Easy Chicken and Rice Soup

 From two peas and their pod website

The perfect soup for a cold day or if you have a cold! It also makes a great weeknight meal.

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40 minutes

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery ribs, cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock or broth (we use low sodium)
• 1 cup of water
• 1 cup long grain white rice
• 2 cups shredded cooked chicken (can use rotisserie chicken)
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
2. Pour in the chicken broth and water and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper.
3. Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.

*Note-for the shredded chicken you can use rotisserie chicken or leftover chicken and shred it. To cook the chicken for the soup, bring a pot of water on the stove and add two chicken breast, that have been cut into large pieces. Boil the chicken until it is cooked all the way through and there is no pink left. This will take about 7 minutes or so. Drain the water and shred the chicken once it is cooled. I use 2 forks to shred the chicken. You can also use leftover turkey in this soup recipe. You can use wild rice or brown rice, it will just take a little longer to cook!

Hearty Chicken Vegetable soup

    3-4 chicken breasts, cut in to bite size pieces

    2 tbsp extra virgin olive oil

    1 medium yellow onion, diced

    2 tsp. Mrs Dash seasoning

    6 medium carrots, peeled and diced

    4 stalks celery, diced

    3 cloves garlic, minced

    1 large sweet potato, peeled and diced

    2 cups vegetable or chicken broth

    1 14.5-oz. can diced tomatoes

    1 8 oz. can tomato sauce

    2 tsp Italian seasoning

    Salt and freshly ground pepper, to taste

    2 medium zucchini, chopped

    Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Sauté the chicken and onion with Mrs. Dash seasoning.  Add carrots, celery, and garlic with one teaspoon of salt for 4-5 minutes. Add the diced sweet potatoes and cook for 6-8 minutes.

    Stir in the broth, diced tomatoes with the juices, tomato sauce and Italian seasoning. The broth should cover about half of the saucepan; add more if necessary. Bring to a simmer, cover, and cook on low heat for 35-40 minutes, stirring occasionally. Adjust salt and pepper to taste. Stir in the zucchini and cook for 15 minutes more. Serve hot.

Adapted from http://paleogrubs.com/vegetable-soup-recipe

Chicken Poblano Soup

LDS Living Soup Competition Grand Prize Winner

1/4 cup olive oil  1/2 teaspoon cumin  1 tablespoon chicken bouillon  1/2 teaspoon thyme  salt and pepper, to taste  1/2 bunch cilantro, chopped  2 cloves fresh garlic, minced  1 medium onion, chopped  2 cups diced or chopped carrots  3 poblano peppers, veined, seeded, and diced  3 quarts chicken broth  1 roasted chicken  1/2 stick (1/4 cup) of butter, melted  1/4 cup flour  1 small bag frozen corn  2 cups cooked rice  Directions: Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, salt, and pepper in the oil. Pull the cilantro leaves off the stems and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies to the oil and spices. Stir and cook until soft. Add the chicken broth. Next, make a roux with the butter and flour and add to the soup. Remove skin from roasted chicken and discard. Tear the chicken into pieces and add to the soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.  *Time Saver Tip—Buy the pre-cooked roasted chicken available in your grocery store’s deli

Chicken Cordon Bleu Soup

LDS Living Soup Competition: 2nd Runner Up

Serves approx. 4. Makes approx. 3 quarts of soup. This recipe can be doubled easily.  Ingredients: 2 tablespoons butter 2-3 garlic cloves, chopped 1/2 chopped onion 1/4 cup flour 2 1/2 cups milk (I used skim and it was fine!) 14 oz chicken broth  Salt and pepper to taste  4 medium baking potatoes, baked 1 cup shredded Swiss cheese 1 cup shredded chicken, cooked (I think a rotisserie would be fabulous) 1 cup diced cooked ham Directions: Wash and dry your potatoes. Pierce the skin with a fork and microwave for 5 minutes. Rotate them and cook for another 5 minutes or until done.  In the meantime: In a large stock pot, melt the butter. Add the garlic and onion and let cook until browned, stirring frequently. Do not let the garlic burn, or it will get bitter!  Add the flour to the pan and whisk together. Let the mixture cook for 1 minute. Slowly add milk a little at a time while whisking constantly. The only lumps you want are the onions. Add the chicken broth and whisk well. Bring soup to a simmer and heat until thickened, about 5 minutes While your soup is thickening, cut the potatoes in half length-wise and either scoop the flesh out or peel the skin off. Cut or mash into small pieces. Get your chicken and ham ready and shred your cheese.  Turn the heat to medium-low and add the potatoes. Sprinkle the soup with salt and pepper. Remember that potatoes absorb salt, so you might want to add a little more than you think you need. Taste as you go. Add the Swiss cheese, chicken, and ham. Warm through and serve hot.  To eat leftovers, you might have to add some more milk or chicken broth to reheat.

Chicken and Wild Rice Soup

Allison Hottinger

2 Cans Cream of Chicken Soup 2 Cups roasted chicken, shredded 1 cup carrots, finely chopped 1 cup Celery, finely Chopped 2 pkg long grain wild rice mix w/ seasoning packets (you know, like rice a roni) 3 cans chicken broth 3 can water (just use the chicken broth can) Roux made with 2 tbs butter and 1/2 cup seasoned bread crumbs 1/2 cup cream Salt & Pepper to taste Directions: Dump everything in slow cooker, low for 4-6 hours. Makes a TON of soup!

Mexican Corn Chowder

this is one of our favorite soups! Courtney Dana

1 ½ lbs boneless, skinless chicken breasts ½ c. chopped onion 2 garlic cloves, minced 3 Tbsp. butter 2 chicken bouillon cubes 1 c. hot water 1 tsp. ground cumin 2 c. half and half 2 c. shredded Monterey Jack cheese 1 (16 oz) can creamed corn 1 (4 oz) can chopped green chilies, undrained ½ tsp hot pepper sauce 1 tomato, chopped Directions: Cut chicken into bite-size pieces. In a dutch oven, brown chicken, onion and garlic in butter until chicken pieces are no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately.

Creamy Chicken Chowder

Stacy Anderson

1 1/2 cup milk or half and half 1 cup chicken broth 1 10.5 oz. can potato soup 1 10.5 oz. can cream of chicken soup 2 cups cooked, cubed chicken 1/3 cup chopped green onions 1 can whole kernal corn (undrained) 8 oz. fresh mushrooms, sliced 1 green pepper, diced 1 4 oz. can chopped green chilies 1 1/2 cup grated cheddar cheese Directions: Combine milk, broth, and soups in saucepan. Blend well. Saute  green onions, mushrooms, and green peppers until tender. Add  sauteed vegetables, chicken, corn and green chilies to soup  mixture. Heat thoroughly. Remove from heat and add cheese.  Stir until cheese is melted.

Wild Rice Chicken Soup

Stacy Anderson

In a small casserole dish, cook at 325 for 1 hour: 1/2 c. wild rice 1 1/4 c. water 1 cube chicken bullion Chop thinly: 1/2 c. onion 1/2 c. carrots 1/2 c. celery 1/2 lb. bacon 2 c. chicken (shredded) 4 c. chicken broth 1/4 c. flour  1 c. cream, half and half, or milk parsley salt Directions: Cook bacon (crumble and save for topping). Saute veggies in pan. Add flour to veggies and stir. Add chicken broth to veggies and flour mixture and stir until thick. Add chicken, cream, parsley, salt and rice to mixture. Boil soup for 5 minutes. Serve with bacon and paprika sprinkled on top.

Chicken and Dumplings

A family favorite. Jill Dorrough

2 (10.75 ounce) cans condensed cream of chicken soup 3 cups water 1 cup chopped celery 2 onions, quartered 1 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 4 skinless, boneless chicken breast halves 5 carrots, sliced 1 (10 ounce) package frozen green peas 4 potatoes, quartered 3 cups baking mix 1 1/3 cups milk Directions: In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes. Number Of Servings:6

Southwest Chicken Soup

This is quick and easy and yummy!
Barb Creer

3 chicken breasts, cooked and cubed or two cans of chicken 1 med. Onion, chopped 1 (16 oz.) can Ranch-Style Beans 1 (16 oz.) can Bush’s Chili Beans 1 (14 ½ oz.) can whole kernel corn 1 (15 oz.) can Black Beans 1 can Ro-Tel tomatoes with juice 1 pkg. Ranch buttermilk dressing (dry) Directions: Combine all ingredients and simmer for 1 hour. Easily doubled to serve a big crowd or freeze for later. For a milder version when doubled use one can Ro-Tel and one can diced tomatoes. Top each bowl with grated cheese and sour cream. Serve with cornbread muffins or tortilla chips. Number Of Servings:6-8 servings