Easy white chicken chili soup

This was so good. I made it more like a soup since we were feeding more people. It is worth making again for sure and it was so easy! Only 5 ingredients.

6 cups chicken broth 

4 cups shredded chicken (I grilled breasts)

2 cans white beans 

1 can kidney beans 

1 can black beans (or pinto if you prefer) 

You really can add any kind of bean you like. They are all very good 

2 cups salsa verde (green) (or homemade yum!)

2 tsp cumin

Optional toppings: diced avocado, fresh cilantro, shredded cheese, sour cream, green onions, crumbled tortilla chips (everyone at my table asked for tortilla chips go figure!)

Directions: 

Stovetop method: add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan. Stir to combine. Heat until boiling, then cover and reduce heat to medium-low and simmer for 5 mins. 

Slow cooker method: add chicken broth, uncooked chicken breast, salsa and cumin to slow cooker and stir to combine. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred the meat and serve. Enjoy! 

Tomato basil soup

I really love tomato basil soup. Like, I could probably eat it every day. So far, this is my favorite recipe, but i'm always trying new ones so that may change. but, for now...try this one! The only real change that I make, is that I switch out the milk and cream for Almond milk since we don't really do much dairy, and I think it's just as creamy and delicious :). And I almost always make a loaf of Artisan bread to go with it.

Tomato Basil Soup

5 large carrots, peeled and diced

1 onion, diced

2 garlic cloves, diced

3 stalks of celery, diced

2 T butter

2 T olive oil

2- 28 oz cans whole peeled tomatoes (I used san marizano, but you don’t have to)

3 c. chicken stock

2 T dried basil

salt & pepper to taste

1 c. milk or heavy cream

- Chop all the veggies.  They don’t have to be uniform because you will be blending the soup at the end.

- Warm the butter and olive oil in a large soup pot.  Add the veggies and sauté for 5 minutes on medium heat.

- Add the dried basil and sauté for 3 more minutes.

- Add the tomatoes and stock and simmer on medium 20-25 minutes until tomatoes are broken down some.

-  Using an immersion blender (or blend in a blender in batches) puree soup until it is smooth.  Add salt and pepper to your taste.  (I don’t specify how much because each families tastes are different.)  When you have added enough salt and pepper, stir in the milk and cream.

**This soup will hold in the fridge for a week or in the freezer even longer.  Double the recipe if you want to make and freeze some!

in a blender in batches) puree soup until it is smooth.  Add salt and pepper to your taste.  (I don’t specify how much because each families tastes are different.)  When you have added enough salt and pepper, stir in the milk and cream.

**This soup will hold in the fridge for a week or in the freezer even longer.  Double the recipe if you want to make and freeze some!

 

Taco soup

Ingredients:

4 cups low sodium chicken broth (I used a homemade stock)

1 can tomato sauce no sugar added

2 large tomatoes chopped (or 1 can stewed tomatoes)

1 can black beans (rinsed)

1 can kidney beans rinsed

1 can pinto beans rinsed

1 lbs ground turkey (browned in separate pot with garlic and onion for flavor)

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp chili powder

1 tbsp ground cumin powder

1/2 pound frozen corn (1/2 small bag)

***mine needed a little more flavoring. I added salt and pepper and some taco seasoning in addition to the a I've seasoning.***

I served it with cheese, sour cream and tortilla chips for the kids. I ate mine plain. Served with a bread stick on the side (you can do a roll if you desire even homemade is a better choice :0) Yummy! 

Directions:

Combine all ingredients in a large soup pot and heat through.

Note: turkey is cooked and browned prior to adding it to the soup.

Crockpot Potato Soup

So this is originally a crockpot recipe but I forgot or didn't have time to put it in the crockpot so I just cooked it in a big pot for dinner. Probably would have more flavor our of a crockpot but it was still very good and worth making again. It was a good recipe I made some adjustments to accommodate my lifestyle and family taste buds. Found this on Pinterest. 

Ingredients:
1 Yellow onion
2 Stalks of celery
2 medium carrots
1 TBSP minced Garlic
3 lbs. red potatoes
6 cups Chicken broth ( I used stock)
2 cups milk ( I used raw organic)
1/4 cup all purpose flour
1 tsp. salt
1 tsp. pepper

I added one pound of cooked bacon puréed in a blender with the soup

1. Finely dice the celery and onion. Peel the carrots and then grate them on a cheese grater. Mince the garlic or use pre-minced from a jar. Add all of this to the slow cooker. Clean the potatoes well, cut into one inch cubes or smaller, and add them to the slow cooker.
2. Prepare 6 cups of chicken broth by dissolving the chicken base in 6 cups of water (or use homemade or store bought broth). Add to the slow cooker. Add some freshly cracked black pepper (about a ¼ tsp). Secure the lid on the cooker and cook on high for approximately 8 hours (give or take an hour).
3. Open the slow cooker and test the potatoes for tenderness. They should be very soft. The onions and celery should also be very soft and transparent. Whisk ¼ cup of flour into 2 cups of milk and then stir that mixture into the soup. Secure the lid once more and let cook on high for another 30 minutes.
4. Cook the bacon over the stove whole No need to separate the pieces. Crispy on the edges. Place in a food processor or blender to purée or mince add to the soup. 
5. After 30 minutes, the soup should once again be bubbling. It needs to be bubbling for the flour to have it’s full thickening power. Use a potato masher, immersion blender, or a hand mixer to “mash” the potatoes. Or, you can transfer half of the soup to a blender and puree (be careful, it’s HOT) until smooth and then stir it back in to the rest. Taste the soup and add salt as needed (about one teaspoon). Serve hot.

Notes

You can replace milk with almond milk

You can omit bacon and use additional seasoning (Italian seasoning, salt & pepper, some Cajun for a little but of spice and flavor)

I served it with a Caesar salad on the side and raspberries. 

Homemade lemonade was the drink. Yummy!

Here is what mine looked like.