Shaurie's White Chicken Chili

1 lb boneless skinless chicken breasts
1 medium onion, chopped
1 1/2 tsp Garlic powder
1 Tbl. Vegetable Oil
2 cans great northern beans (15 1/2 oz each)
1 can chicken broth (15 1/2 oz)
2 cans green chilis chopped (4 oz each)
1/2 cup whipping cream
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp black pepper
1 cup sour cream

In a large saucepan sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilis and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.

This is the best white chicken chili! I used 2 chicken bouillon cubes and 2 cups of water in place of the chicken broth. I also only used 1 can of chilis and it was still great!

Creamy Sausage Tortellini Soup

1lb.  Sausage browned
1 medium onion diced
3 large carrots diced
3 stalks celery diced
4 cloves garlic minced
1 Tbl Italian seasoning
7 chicken bouillon cubes
7 cups water
Cook in crock pot on high for 4-6 hours or until veggies are tender.

Add:
1 12 oz. pkg. 3 cheese tortellini (I had gnocchi so that is what I used and it was delicious!)
Cook about 30-45 minutes or until tortellini is cooked.

Add:
1/3-1/2 c cornstarch dissolved in
1 cup heavy whipping cream
4-5 cups fresh spinach

Cover and cook until soup thickens and spinach is wilted.
Serve with crusty bread.
This soup is delicious!

Pressure cooker instructions...
Cook first 8 ingredients in pressure cooker on high pressure for 5 minutes. Quick release. Turn cooker to sauté and add tortellini it gnocchi. Cook until they float to the top. Stir in cornstarch/whipping cream mixture and spinach. Cook until thickened and spinach is wilted.

Taco Soup

1lb. Hamburger browned
1/2 c diced onion
2 (14.5 oz) cans stewed tomatoes
2 (8 oz) tomato sauce
1/2 pkg taco seasoning
Cook for 2 hours in crock pot.
Then add:
1 can kidney beans
1 can corn (or 1 1/2 cups frozen corn)
Let cook for 1 more hour

Serve with tortilla chips, cheese and sour cream.

Chicken Gnocchi Soup (Olive Garden Copycat)

• 2 tbsp. Butter
• ½ c. Celery, washed and thinly sliced
• ¼ c. Grated Onion
• ⅓ c. Grated Carrots
• 2 tbsp. Garlic, minced 
• 2 tbsp. All Purpose Flour
• 6 Chicken Bouillon Cubes
• 8 c. Whole Milk
• ⅛ tsp. Ground Nutmeg
• ½ tsp. Ground Thyme
• 4 c. Fresh Baby Spinach, rinsed and chopped
• 2 c. Cooked Chicken (roasted or grilled), small dice
• 2 c. Heavy Cream
• 16oz. Gnocchi, frozen or fresh.  

1. Melt butter in large pan, add onion, garlic, celery and carrot. Cook for 1-2 minutes or until celery softens.  
2. Whisk in the flour; then add the Milk and chicken bouillon cubes.
3. Next, add the chicken, nutmeg and thyme; stir well. Increase heat and bring to a boil; then reduce heat and simmer for 15 minutes.
4. Heat the heavy cream in a small saucepan; then add it to the soup along with the spinach and gnocchi.
5. Simmer for an additional 15-20 minutes or until gnocchi is cooked. 

*I have found Gnocchi at Smiths and World Market. You can also make your own if you want.  :)

Broccoli Cheese Soup

1 lg bunch broccoli cut into small pieces
1/4 cup butter (1/2 cube)
2/3 cups diced onion
2 Tbl flour
2 cans chicken broth
2 cups milk (or half & half)
3/4 tsp salt (if needed)
1 cup of shredded cheese

Cook broccoli in 1 1/4 cups water with 1/2 tsp salt until tender. Drain, Reserving liquid. Set aside.
Melt butter in saucepan. Add onion and cook until soft. Blend in flour. Cook for 2 minutes. Stir in chicken broth. Cook stirring constantly until mixture boils. Stir in 2 cups milk (can use half & half) plus one cup of the reserved liquid from the broccoli. Add 1/2 tsp Worcestershire sauce and 3/4 tsp salt (I always use 1 chicken bouillon cube to 1 cup water for the chicken broth. If you use the boullion, you probably won't need any additional salt). Add the broccoli. Heat but do not boil. Stir in cheese. Makes 2 quarts.

WHITE CHICKEN CHILI

1 tablespoon vegetable oil

1 onion, chopped

3 cloves garlic, crushed

1 (4 ounce) can diced jalapeno peppers

1 (4 ounce) can chopped green chile peppers

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon ground cayenne pepper

2 (14.5 ounce) cans chicken broth

3 cups chopped cooked chicken breast

3 (15 ounce) cans white beans

1 cup shredded Monterey Jack cheese

1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Creamy Parmesan Italian Soup

1 lb chicken breasts,cut into bite size pieces
2 cups uncooked salad macaroni
3 Tbl olive oil
1/2 cube butter
1small onion chopped
1 cup sliced carrots (I used frozen)
1cup chopped celery
1/2 red bell pepper chopped
4-6 garlic cloves, minced. (A zester makes this go so much faster!)
1/3 cup flour
6 cups chicken broth ( I always use chicken bouillon... It adds so much more flavor plus you can buy it in bulk at Costco or SAMs club, 1 cube to 1 cup water)
2 14.5 oz cans diced tomatoes with the juice... Do not drain!
2 bay leaves
1/2 tsp oregano
1/2 tsp cumin
2 chicken bouillon cubes (or 1 Tbl)
1 tsp dried parsley (1 Tbl fresh)
1tsp dried basil (2-3 Tbl fresh)
Dash of red pepper flakes
Salt/pepper to taste
2 cups heavy cream, half and half or milk
1 cup grated Parmesan cheese

Heat butter and olive oil in large pot over medium heat. Add chicken, season with salt and pepper and cook until almost done. Remove chicken from pot. Add onion, carrots, celery, garlic and bell pepper and cook for several minutes or until onions are translucent. Sprinkle in flour and cook while stirring for a few minutes. Mixture will be thick. Stir in broth starting with a cup or two and stir well to dissolve the flour. Add in the tomatoes, juice and all along with the spices. Cover pot. Bring to a boil then reduce heat and simmer for 20 minutes or until vegetables are tender. Add chicken back in after about 15 minutes. You may have to turn heat up a little to resume boiling. While the soup is simmering, heat water with salt in a senate pan for pasta. Cook pasta until almost tender then add to soup. Finish off with Parmesan cheese and cream/half & half/milk. Stir until cheese melts. Enjoy!

Chicken Velvet Soup

1/3 c. butter
3/4 c. flour
6 c. chicken stock (boullian cubes with water)
1 c. milk, warm
1 c. cream, warm
     (or can use 2 cups of either)
1 1/2 c. cooked, diced chicken
1/2 tsp. salt
          Pepper

Melt butter in soup pot.  Add flour and cook, stirring until blended.

Add 2 cups hot stock and milk and cream.

Cook slowly, stirring until thick.

Add remaining stock and chicken.

Season with salt and pepper.

Serves about 6.

I always cook some potatoes for the boys to add to the soup.  Sometimes we add cooked broccoli or cauliflower.  This is a quick homemade soup, especially if you use canned chicken!

White Chicken Chili

1 tablespoon vegetable oil

 1 onion, chopped

 3  ribs of celery diced finely

 2 (4 ounce) can chopped green chile peppers

 2 teaspoons ground cumin

 1 teaspoon dried oregano

 1 teaspoon ground cayenne pepper

 2 (14.5 ounce) cans chicken broth

 3 cups chopped cooked chicken breast

 3 (15 ounce) cans white beans

 1 cup shredded Monterey Jack cheese

 Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Cheeseburger Soup

1 lb. hamburger
1 1/2 c. chopped onion
1 1/2 c. diced celery
1 1/2 c. shredded carrots
8 c. diced potatoes
2 tsp. dried parsley
1 tsp. basil
1 1/2 cubes butter (divided)
2 Tbl. olive oil
6 c. chicken broth
1/2 c. flour
3 c. milk
16 oz. (1/2 pkg)  Velveeta cheese, cubed
1/2 c. sour cream
salt and pepper to taste

Brown hamburger, seasoning it with salt, pepper, minced onion as desired. Drain and set aside. In large pot, melt 1/2 cube of the butter and extra virgin olive oil. Add carrots, celery, onion and cook until tender. Add potatoes & broth. Bring to a boil. Cook until potatoes are tender, approx. 15 minutes. Add hamburger and seasonings. In skillet that you browned the hamburger in, melt 1 cube of the butter, stir in flour and let cook for a few minutes. Add milk gradually, mixing well. When thickened, add to vegetable, broth mixture. Add in sour cream and cubed velveeta. Stir soup until velveeta is completely melted.

I always use chicken boullion in place of the broth (6 boullion cubes to 6 cups water). I like the flavor better. With the boullion, I don't usually have to add more salt. You can also save some time by using frozen hash brown potatoes and packaged match stick or shredded carrots. This soup re-heats really well too. Enjoy!

Chicken Tortilla Soup

Tortilla chips
1/2 cup chopped onion
3 boneless chicken breast halves
1 garlic clove, minced
1/4 tsp. chili powder
1/4 tsp.ground cumin
2 cans (14 1/2oz.)chicken broth
1 can, undrained tomatoes
4 tsp. snipped cilantro
1/2 cup shredded cheddar cheese

--------------------------------------

Chop onion. Cut chicken into 1/2 inch pieces.
Heat a large saucepan coated with oil. Add
chicken, cook and stir 3 min. add onion, garlic,
chili powder and cumin. Cook 2 minutes. Stir in
broth, tomatoes and chilies. Bring to a boil,
reduce heat, add cilantro and simmer. Serve
with tortillas, sour cream and cheddar cheese
on top.

Chicken Noodle Soup

1 medium onion diced
1/2 cube butter
2 Tbl. oil
2 c. carrots fresh or frozen
9 chicken boullion cubes
9 cups water
3 Tbl. cornstarch dissolved in 1/3 c. cold water (Optional)
1 pkg. Grandma's home made noodes thawed
2-3 chicken breasts cubed
1 tsp. pepper
Salt if needed

Cook onion in butter and oil over medium heat until tender. If you are using fresh carrots, you will want to add them also. If they are frozen you can wait until the onions are almost done. Add boullion and water and bring to a boil. Stir in cornstarch mixture. Continue stirring for a few minutes. Add noodles and chicken cubes and cook approx. 12 minutes making sure that the noodles are tender and the chicken is cooked through. If you have chicken that has already been cooked, just add it at the end. There is usually enough salt in the broth that I don't have to add more so be careful to check it before adding salt. You could also add celery in with the onion or any other veggies that you like.

Homemade Noodles
4 eggs
1 rounded cup of flour
1/2 tsp. salt (Brandy uses celery salt)

Stir with a fork. It should be about the thickness of pudding. Spoon into potato ricer and sqeeze into boiling broth/soup.

Autumn Harvest Tomato Soup

7 Large Tomatoes (Blanched, peeled & chopped)
or 4 15 oz. cans Stewed Tomatoes
1 Can Tomato Soup (Concentrated)
3 Garlic Cloves
2 Cups Water
2 Beef Bouillon Cubes
1 tsp. Italian Seasoning
1/2 tsp. Crushed Rosemary
1/2 tsp. Oregano
1/2 tsp. Basil
2 tsp. Sugar
1 Large Onion
1 Pint Heavy Whipping Cream (or half and half)

Cook for a half hour, cool and put in a blender. Then add 1 pint cream, salt, pepper and a little bit of butter.

Fun Options: I add fresh basil in the blender to taste. Garnish with fresh basil. If you want it to taste like the fire-roasted tomato soup at Paradise Bakery add sour cream and the crunchy tortilla strips on top. Now all we need is the recipe for their delicious chocolate chip cookies...if anybody has it.

Split Pea and Ham Soup

1 c. chopped onion
1 Tbl. butter
1 pound dry split peas
1 1/2 c. diced ham
4-6 c. chicken broth
salt and pepper to taste

Mix all ingredients in crock pot. I usually start out with 4 cups of chicken broth (or 4 c. water and 4 chicken boullion cubes). Add more water if needed later on. Cook on low for approx 6 hours or on high for about 4 hours. This soup is thick! Add more chicken broth to reach the consistently you like. Salt & pepper to taste. Be careful with the salt.... the broth is salty and so is the ham.
Garnish with a spoonful of sour cream and shredded swiss cheese (optional).

Clam Chowder

1 medium onion diced
1 c. celery diced
2 c. potatoes diced
3 cans minced clams
1 c. butter (2 cubes, divided)
3/4 c. flour
1 qt. half & half
1 1/2 tsp. salt
pepper

Drain clam juice into large saucepan. Add diced vegetables. Add enough water to barely cover vegetables. Bring to a boil and reduce heat to medium. Cook until vegetables are tender, about 15 minutes. Saute drained clams with 1/4 c. butter (1/2 cube) (this step is optional, it reduces some of the chewiness of the clams). Set clams aside. Melt 3/4 c. butter. Stir in flour and continue to cook for a couple of minutes. Slowly stir in half & half stirring constantly. Bring mixture to a boil. Stir into undrained vegetables. Add salt and pepper to taste. Enjoy!

Easy Clam Chowder

2 (2 and 1/2 oz.) cans minced clams
1 c. diced celery
1. c onions, chopped fine
2 c. diced potatoes
3/4 c. butter
3/4 c. flour
1 qt. half & Half
1 and 1/2 tsp. salt
1/2 tsp. sugar
a few dashes of pepper

Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to cover, and simmer, covered, over medium heat until potatoes are tender-about 20 minutes. Melt the butter in a soup kettle, adding flour slowly and stirring with a whisk to make a white sauce. Add the cream slowly, stirring all the time until thick & smooth. Add UNDRAINED vegetables and clams, and heat through. Season with salt and sugar, and pepper to taste.
*This is the best clam chowder ever!
**Serves 8

Bacon & Tomato Soup

3 Tbsp butter or margarine
2 tsp vegetable oil
3 c cubed French bread
1 pound bacon, cooked & crumbled
2 c finely chopped celery
1 small onion, finely chopped
2 Tbsp sugar
6 Tbsp All purpose flour
5 c chicken broth
1 jar (16 oz) picante sauce
1 can (8 oz) tomato sauce
1/8 tsp pepper
sour cream(optional)

In a large saucepan over medium, heat butter and oil. Add the bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan cook bacon until crisp. Drain, reserving 1/4 c drippings; set bacon aside. Saute celery and onions in the drippings until tender. Add sugar; cook and stir for 1 minute. Stir in flour; cook and stir for 1 minute. Add broth, picante sauce, tomato sauce and pepper; bring to a boil. Boil and stir for 2 minutes. Just before serving garnish with the croutons, bacon crumbles, and sour cream if desired.

Grandma's Corn Chowder

1/2 c. diced ham
4 medium potatoes peeled and diced
1 medium onion diced
2 c. water
2-3 chicken bouillon cubes
2 cans cream style corn
1/2 bag frozen corn (approx 1-1/2 cups)
black pepper to taste
2 c. half and half
1-2 c. shredded cheddar cheese

Put all ingredients into crock pot except for cheese and half & half. Cook on high for approx. 4 hours or on low for up to 8 hours until potatoes are tender. Stir in the half & half and the cheese. Stir a little to melt the cheese and serve.

Tips: I never peel my potatoes and I usually put a little drizzle of extra virgin olive oil in with the ham first. You can also use the southern style hash brown potatoes in place of the 4 med. potatoes and substitute dried minced onion for the medium diced onion. Enjoy!

Pressure cooker: add all ingredients to pot except for 1/2 & 1/2 and cheese. Cook on high for 5 minutes. Natural release for 5 more minutes then quick release. Add 1/2 & 1/2 and cheese.

Taco Soup

1 can of corn
1 can of diced tomatoes (to-may-toes, NOT to-mah-toes)
1 can of pinto beans
1 lb of ground beef
1 packet of Taco Bell's Taco Seasoning
Cheddar Cheese
Sour Cream
Fritos

Brown the ground beef. Add the Corn, Diced Tomatoes, and Pinto Beans WITHOUT draining into a big pot. (The juices make up the soup part of it.) Add the beef and taco seasoning. Heat it up baby. Nice and warm. Then crunch up the fritos in a bowl, put the soup in it and top with sour cream and cheddar cheese. Easy easy.

Optional... we like everything spicey and hot so I like to add cayenne pepper and ground cinnamon for a little kick. I don't really measure how much I put in, so just play around with it. And if the soup is too thick or you have visitors show up uninvited, then you can add water to the soup. But that goes without saying right? Also, this reheats really well so I normally double everything so we have some left overs.