White Chicken Chili

Ingredients:

• 1 pound boneless/skinless chicken breast
• 1 medium onion, chopped
• 1 1/2 tsp. garlic powder
• 2 TBSP vegetable oil
• 2 cans (15 1/2 oz. each) great northern beans, rinsed and drained
• 1 can (14 1/2 oz.) chicken broth
• 2 cans (4 oz. each) chopped green chilies
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. dried oregano
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream

Directions:

1. Saute chicken, onion and garlic powder in oil until chicken is no longer pink.
2. Cut chicken into bite size pieces.
3. Combine chicken, beans, broth, chilies and seasonings in dutch oven or stock pot.
4. Bring to boil.
5. Reduce heat and simmer uncovered for 30 minutes.
6. Remove from heat.
7. Stir in sour cream and whipping cream.

Dieter's Soup

I found this recipe at Christy Jordan's Southern Plate. I was hesitant to make it because it said "Dieter's Soup". I am SO GLAD I did make it! Papa Dukes and I are both enjoying it. This recipe makes a full pot of soup, so I froze some of it for later.

Ingredients:

16 ounces frozen green beans
1/2 head cabbage, chopped
4-6 large carrots, peeled and chopped
16 ounces frozen okra
1 cup seasoning blend (you can substitute one chopped onion)
28 ounce can crushed tomatoes
1 packet Ranch dressing mix (dry)
6 cups water

Instructions:

Combine all ingredients in a pot and bring to a boil. Reduce heat and simmer until vegetables are desired tenderness. Refrigerate leftovers.

Bean with Ham Soup

This is one of my favorite soups....just sayin'! ☺

Ingredients:
4 cans Navy beans, undrained
3 stalks celery, chopped
1 teaspoon minced garlic
1 onion, chopped
4 bouillon cubes
cubed ham (You choose the amount.)~I usually buy Sahlen's ham at the deli. It tastes like ham right off the bone...Hmmm...so yummy
1 cup instant mashed potato flakes
1/2 cup (1 stick) margarine or butter
1 teaspoon salt
1 teaspooon pepper

Directions:
1. Place boullion cubes in pot with six cups water.
2. Add cubed ham.
3. Cover and bring to a boil.
4. Reduce heat and simmer 30 minutes.
5. Place butter in large skillet over medium heat.
6. Add onion, celery and garlic to melted butter and saute until lightly browned.
7. Add instant potatoes to broth and stir.
8. Add beans (with liquid) to broth mixture.
9. Add onion mixture to broth mixture.
10. Stir in salt and pepper.
11. Bring to a boil, stirring constantly.
12. Reduce heat to simmer for 30 minutes before serving.

30-Minute Chicken Noodle Soup

I can't take credit for this recipe. I found it in the February/March 2010 issue of my Taste of Home magazine. We enjoy this soup on a cold, blustery day and when we are under the weather. I hope you enjoy it as well...soooo easy...soooo good!

Ingredients:
4 cups water
1 can (14 1/2 oz.) chicken broth
1 1/2 cups cubed cooked chicken breast
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
3/4 cup sliced celery
3/4 cup sliced fresh carrots (I sometimes use canned carrots.)
1 small onion, chopped (I sometimes use frozen onion.)
1 1/2 teaspoon dried parsley flakes
1 teaspoon reduced-sodium chicken bouillon granules (I sometimes use a cube.)
1/4 teaspoon pepper
3 cups uncooked egg noodles

Directions:
1. In a Dutch oven, combine the first 10 ingredients.
2. Bring to a boil.
3. Reduce heat.
4. Cover and simmer for 10 minutes or until vegetables are crisp-tender.
5. Stir in noodles.
6. Cook 5-7 minutes longer or until noodles and vegetables are tender.

Vegetable Beef Soup

Ingredients:
eye of round (amount depends on how meaty your want the soup)
16 oz. can creamed corn
16 oz. can diced tomatoes
1 large can crushed tomatoes
3 cans Veg All
chopped onions (I use frozen onions) ~ amount depends on your taste
beef broth
salt & pepper to taste

Directions:
1. Cook eye of round in crock pot. (I usually cook it on low while I am at work.)
2. When eye of round is done, cut into small bite size pieces.
3. Place all ingredients in stock pot or dutch oven. (Do NOT drain vegetables.)
4. Begin cooking on medium. When soup begins to simmer, turn it down to low. It should be ready to serve in 30 minutes.

Taco Soup

Ingredients:
1 envelope taco seasoning
1 envelope Hidden Valley Ranch dressing
3 cans diced tomatoes with zesty jalapenos
1 lb. ground beef, browned
15.5 oz. can kidney beans, drained
15.5 oz. can pinto beans, drained
11 oz. can Mexicorn

Directions:
1. Mix a little water with taco seasoning.
2. Mix a little water with Hidden Valley Ranch dressing.
3. Add all other ingredients and cook on top of stove. Soup should be ready in 20 minutes, but the longer it simmers, the better it is.

Cheese Potato Soup

Ingredients:
3 cups chopped potatoes
water (enough to cover potatoes
1/2 cup celery slices
1/2 cup grated carrots
1/4 cup chopped onions
1 teaspoon parsley
1/4 teaspoon salt
pepper to taste
2 chicken bouillon cubes
combination of 1 1/2 cups milk & 2 Tablespoons flour
1/2 lb. Velveeta, cubed

Directions:
1. Put first 9 ingredients in large pan and stir well.
2. Cover and simmer 15-20 minutes (until potatoes are done)
3. Pour milk mixture in pan and add Velveeta.
4. Ready to serve when cheese has melted