White Chicken Chili

White Bean Chicken Chili

Yield: 6 servings

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into ½ -inch cubes

1 medium onion, chopped

1 ½ tsp. garlic powder

1 tbsp. oil

2 (15.5 oz) cans Great Northern beans, drained and rinsed

1 (14.5 oz) can chicken broth

2 (4 oz.) cans diced green chiles

1 tsp. salt

1 tsp. cumin

1 tsp. dried oregano

½ tsp. pepper

¼ tsp. cayenne pepper

1 cup reduced fat sour cream

½ cup whipping cream

fresh cilantro and paprika, for garnish

Directions:

In a large saucepan or Dutch oven, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings.  Bring to a boil.  Reduce heat to a simmer; let simmer, uncovered, for 30 minutes.  Remove from the heat and stir in the sour cream and whipping cream.  Sprinkle with paprika and top with fresh cilantro for garnish, if desired. 

From annie's eats

CREAM CHEESE POTATO SOUP

4 c chicken broth

4 c potatoes, peeled and cubed

1/4 c onions, minced

1/2 tsp season salt

1/4 tsp pepper

1/4 tsp cayenne pepper

1 (8oz) package of cream cheese, cut into chunks

crumbled bacon

minced chives

cheddar cheese

Mix broth, potatoes, onion, and spices. Boil on med til potatoes are tender. Smash a few of the potatoes for thickening. Reduce to low heat. Add cream cheese. Heat, stirring til cheese melts.

Spoon into bowls and top w/bacon,chives and cheese.

Beef Stew

Beef Stew

2 pounds beef chuck or stew meat, cut in 1″ cubes (or you can even buy stew meat already cut up)

1/4 cup flour

1 1/2 tsp salt

1/2 tsp pepper

1 1/2 cups beef broth

1 tsp Worcestershire sauce

1 clove garlic

1 bay leaf

1 tsp paprika

4 carrots sliced (I throw in a bunch of baby carrots already washed and peeled and ready to go)

2 cans of potatoes (this is the trick…canned potatoes don’t go soggy)

2 onions, chopped (I just throw in big chunks so I can scoop them out afterwards)

1 stalk celery, sliced (most of the time I can’t be bothered)

Please meat in cooker (no need to brown first). Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10-12 hours or high 4-6 hours. Stir stew thoroughly before serving.

Seasoned Crackers

Nothings rings in the holiday season like seasoned crackers! Its a HUGE tradition in my family, and a great accent to the potato soup recipe I just posted!

Seasoned crackers:

Stir 2 packages Hidden Valley Ranch dressing over 2 bags soup (aka: Oyster) crackers.

Mix:

• 1 cup oil
• 1 t. garlic powder
• 1 ½ t. lemon pepper
• 1 ½ dill weed, optional)
• 2 packages Hidden Valley Ranch dressing

Drizzle over crackers and shake.

Easy Taco Soup

This is a fall favorite around our house!

• ½ lb ground beef
• 1 ½ C. Water
• 1 (16oz) Can kidney beans
• 1 packet taco seasoning
• 1 can tomatoes (16oz)
• 1 can tomato sauce (8oz)

For Toppings:

• 1 pkg shredded cheese
• 1 container Sour Cream
• Fritos

Brown meant, add seasoning and cans. Simmer.

Potato Soup

Potato Soup

• 4 white potatoes
• ½ lb bacon, browned not crisp
• ½ onion diced
• salt
• pepper
• flour
• butter
• 2 cans evaporated milk

1

In a large pot over medium heat, cook the bacon in butter until evenly brown, but not crisp. Mix in the onion, and coat with the bacon drippings. Stir in potatoes, and season with salt and pepper. Mix in the flour and a small amount of water, stirring until smooth. Cover pot, and cook 10 minutes, until potatoes are tender. Add cans of milk. Add more milk as needed. Reduce heat to low. Simmer soup 1 hour, stirring frequently to avoid scorching.

In