White Chicken Chili Soup

This is another all-time favorite crock pot meal from my Better Homes and Gardens Cookbook! Delicious!

3 cans Great Northern, pinto or white kidney beans, rinsed and drained
2 1/2 cups chopped cooked chicken
1 large onion, chopped
2 medium red, green or yellow sweet peppers, chopped
2 fresh jalapeno chili peppers, seeded and chopped
2 cloves garlic, minced
2 tsp. ground cumin
1/2 tsp. salt, (optional, I usually don't add salt to any recipe using canned goods)
1/2 tsp. dried oregano
3 1/2 cups chicken broth
Shredded Monterrey Jack cheese (optional)
Broken tortilla chips (optional)

In medium crock pot, combine beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt and oregano. Stir in chicken broth.

Cover and cook on low for 8-10 hours, or on high for 4-5 hours.

Garnish with cheese and tortilla chips!

Gazpacho

My mother would make Gazpacho every summer. I loved it! For those unfamiliar with it, it is a very refreshing cold tomato soup. Some people blend it completely smooth, but my mother would make it chunky, which is the way I prefer it.. Delicious!!

4 large tomatoes, chopped
1 cup V-8 juice (I use the spicy kind)
1 cup beef broth
1/4- 1/2 cup green pepper, chopped
1/2 cup cucumber, chopped
1/4 cup onion, chopped
2 TBSP. fresh basil or 1 tsp. dried basil
1 TBSP. lemon or lime juice
1/2 tsp. cumin
1/4 tsp. hot pepper sauce
1 clove garlic, minced
chopped avocado (optional)
olive oil (optional)

In large bowl, combine all ingredients except avocado and olive oil. Cover and chill for at least 2 hrs. Garnish with avocado and oil if desired.

It's even better the second day!

Crockpot Jambalaya

With our hectic schedule these days, I need a variety of good crockpot recipes that can be ready to go when we are! Here is a yummy crockpot Jambalaya recipe from the Allrecipe's website. Yummy! 

1 lb. skinless, boneless breast halves, cut into cubes

1 lb. andouille sausage, or summer sausage

28 oz can of diced tomatoes with juice

1 large onion, chopped

1 large green bell pepper, chopped

1 cup chopped celery

1 cup chicken broth

2 tsp. dried oregano

2 tsp. dried parsley

2 tsp. Cajun seasoning

1 tsp. cayenne pepper

1/2 tsp. dried thyme

1 lb. frozen cooked shrimp, without tails

In crockpot mix all ingredients except shrimp. Cook on low 7-8 hours, or on high 3-4 hours, adding shrimp in for the last 30 minutes of cooking time. 

Serve over cooked rice.

Corn Chowder

Rich and creamy, Corn Chowder is a delicious way to warm up! Another great recipe from my
Just A Matter Of Thyme - Among Friends cookbook. Yummy!

1/2 cup butter
2 potatoes, peeled and diced
2 ribs celery, minced
2 TBSP. chopped green pepper or sweet red pepper
1 medium onion, peeled and chopped
2 TBSP. flour
1 tsp. salt
1 cup water
2 TBSP. instant chicken bouillon
20 oz. frozen corn
3-4 cups Half N' Half or milk

Saute first five ingredients for about 10 minutes, until almost tender. Blend in flour and salt. Cook for one minute. Stir in water and bouillon, stirring constantly for 3-4 minutes. Add corn and milk. Gently heat through.

Potato Cheese Soup

This is a hearty soup that will warm you up from the inside out!

6 medium potatoes, peeled and cubed
1 carrot, chopped small
water to cover
3 stalks celery, chopped
1 onion, chopped
1/4 cup butter
2 cups half and half (or if you want less fat, just use 4 cups of regular milk)
2 cups milk
salt and pepper to taste
10-16 oz. Velveeta cheese, cubed (you decide how cheesy you want it)
1 cup sharp cheddar cheese, shredded

In large pot, place potatoes and carrot, cover with water and boil, until tender, approximately 10-15 minutes.

In separate pan, saute onion and celery in 1/4 cup butter, until tender.

Drain all but 2 cups of water off potatoes and carrots. Add half and half and milk. Salt and pepper to taste. Add onion and celery.

Stir in cheese, and allow to melt, stirring frequently.

If soup is too thick, thin with milk or chicken broth. If it is too thin, add 1 TBSP of cornstarch to 1/2 cup cold milk, stir, then add to soup and allow to thicken.

VARIATION: add a cup of frozen corn. Garnish with crumbled bacon and chives.

Chili

There is nothing better than hot chili on a cold day! Here is my simple recipe.

1 lb. ground beef
1 small onion, chopped
1 can chili beans
1 can black beans
1 can corn, drained
1 can Rotel tomatoes with green chilies
1 can tomato sauce
1 package chili seasoning
If you don't have chili seasoning, make your own from cumin, chili powder and garlic, salt and pepper

Brown beef and onion, drain grease. Add all other ingredients and combine in a crock pot. Simmer on low all day, or heat through on stove top in large saucepan.

Chicken Tortilla Soup in the Crock Pot

I'm all about easy recipes! I found this recipe for Crock Pot Chicken Tortilla soup on the allrecipes website. Just throw all the ingredients together and cook on low all day! Perfect!

1 lb. shredded, cooked chicken (or two frozen chicken breast, shred later after it has cooked all day)
1 can whole peeled tomatoes, mashed ( I would probably use 1 can tomato sauce instead)
1 10 oz. can enchilada sauce
1 medium onion, chopped
1 4 oz. can chili peppers, chopped
2 cloves garlic, minced (or if you don't have that, just use garlic powder to taste)
2 cups water
1 can chicken broth (or if you don't have that increase water to 3 cups and add one bouillon cube)
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper (if you don't have cumin, chili powder etc, use taco seasoning)
1 bay leaf
1 10 oz. package frozen corn ( or 1 can drained corn)
1 TBSP. chopped cilantro (there is no substitute for cilantro, it is the perfect, irreplaceable ingredient, I love it! )
7  corn tortillas (or just use tortilla chips from the store)
olive oil

Throw all ingredients except corn tortillas and olive oil into crock pot. Cook on low all day. If you used frozen or uncooked chicken, just remember to shred it before serving the soup.

Brush corn tortillas with olive oil, cut into strips and bake on cookie sheet in 400 degree oven approximately 10-15 minutes, until crisp. Or just use the store bought chips and save yourself a step.

Garnish as desired.

This recipe could also be made in a pressure cooker in a fraction of the time, though I recommend using thawed chicken.

Sarah's Sweet Chili

A friend of mine gave me this recipe. She said it was the only kind of chili her kids would eat. It is fantastic! Savory with a hint of sweet.

1 lb. hamburger
1 lb. sausage
1/2 cup onion, chopped (optional)
2 cans diced tomatoes
1 can Rotel tomatoes
2 cans Chili beans
12 oz. V-8 juice ( I used the spicy kind)
3/4 cup sugar

Brown meat and onion, drain grease. Add all remaining ingredients. You can cook in crock pot on low all day or fix on stove top and heat through.

Texas Taco Soup

Zesty and delicious, this simple recipe really hits the spot!

2 lb. ground beef
1 package taco seasoning
1/2 cup onion, chopped (optional)
1 1/2 cups water
1 can mild chili beans
1 can corn, drained
1 can pinto beans, drained
1 14.5 oz. can stewed tomatoes
1 10 oz. can diced tomatoes with green chili peppers
1 4 oz. can chopped green chilies
1 package ranch salad dressing mix

Brown beef and onion. Drain grease. Add rest of ingredients and mix well. Simmer uncovered for 15 minutes or until heated through.

Topping ideas: cheddar cheese, sour cream, tortilla chips, green onions, diced tomatoes, guacamole, black olives

Also, you could serve with warm tortillas and dip into the soup.. Yum!

This can also be made in the crockpot. Just brown the beef and onion first, then add all ingredients to crock pot and cook on low until heated through, at least 3-4 hours, though it could tolerate longer times easily.

Potato, Ham and Corn Chowder using the Pressure Cooker

Tonight I made this chowder using my new pressure cooker. You could also make it stove top in a normal pan or even slow cook it all day in a crock pot. DELICIOUS! Perfect for a winter evening.

1 TBSP. oil
1 small onion, chopped
4 cups potatoes, cubed
1 cup ham, chopped
1 can corn
3 cups chicken broth
dash of garlic
dash of poultry seasoning, optional
salt and pepper to taste
1 12 oz. can evaporated milk

1/2 cup cold water
1/4 cup flour
shredded cheddar cheese for garnish

Pour oil into bottom of pressure cooker. Add onion. Cook on medium high heat, until onion is soft. Add all ingredients EXCEPT milk, water and flour.

Securely close pressure cooker lid and cook on high until pressure regulator begins to rock gently. Then reduce temperature to about a medium burner setting, keeping the regulator gently rocking for 5 minutes. Remove from heat and allow pressure to come down on it's own.

Once pressure is down, approximately 15-20 minutes later, open pressure cooker. Place back on burner on medium high setting, add milk. Mix flour into cold water and add to soup. Allow to cook uncovered on medium high for  few minutes to allow soup to thicken.

Serve and garnish with cheddar cheese.

If you are slow cooking in a crock pot on low all day, turn crock up to high for the final 30 minutes and add milk, water and flour as instructed above.