White bean Chicken Chili

Grandma Linda made this soup for us years ago at one of her visits to AZ. Since then this little recipe has been the winner of several chili cook offs... and the talk of delish at many meals! Because we celebrated rain today, I decided to make it for dinner and I was once again reminded that it is one of my most favorite soups. It tastes more like a tortilla soup than a chili... you'll have to decide! Enjoy!Ingredients:

1-2Tbsp Olive oil

1 Chopped white onion

1 Chopped fresh garlic clove

2 (14 oz) cans great white northern beans

2 (14oz) cans chicken broth

1 (15 oz) can white corn

1 (4 oz ) can chopped green chilies

small bottle Herdez salsa verde (optional)

2 C cooked (cubed) grilled chicken breast

2 tsp cumin

1/2 tsp salt

1/4 tsp pepper

Juice from a small lime

Garnishes:

tortilla strips

shredded cheddar cheese

sour cream

chopped cilantro

To make:

Grill chicken and cut into cubes... set aside. Heat oil in large pot. Add onion and garlic~ saute until translucent.

Mix in remaining ingredients, including the chicken. Bring chili to boil. Reduce heat, cover and simmer 25 min.

It has been reported that homonee (hope to have spelled that correctly? It's not an English word!) is a great addition to this soup. It is! Go ahead and add some to yours!

Mom’s Veggie and chicken soup

This is mum... She is good at adding in protein to feed her man (our dad, of course)... but if you would like to try this soup vegetarian, it would still come with a guarantee to knock your socks off! And mum doesn't mind a bit! (Alter away!!!)

Ingredients:

1C white onion (diced of chopped)
1C sliced celery
1C sliced carrots
2-minced garlic clove (or 1tsp garlic salt)
16oz can dice tomatoes
8oz can tomato sauce
1can chicken broth (2 Cups)
15oz can red kidney beans (drained)
2C water
5tsp beef bouillon granules
1Tbsp dry parsley flakes
1tsp salt
½ tsp oregano
½ tsp basil
¼ tsp pepper

OR SKIP the ABOVE 5 INGREDIENTS AND JUST ADD 2 Tbsp Trader Joe's 21Season Salute
1C green beans (or 1can)
½ C orzo or macaroni (pasta) ~ {the guarantee on this soup is Null and VOID if you OVERCOOK your pasta!!}
½ C red quinoa
1can chicken (optional)

1/2 C Zucchini

1/2 C Chopped Spinach

How To Prepare:

Mix all ingredients (except pasta, chicken, zucchini, spinach and green beans). Bring to boil, lower heat and cook covered for 20 Min. Then add pasta, chicken, zucchini, spinach and beans simmer 12-15 more minutes. May need to add more water of broth to thin down. The best way to make this is the Trader Joes 21 Season Salute.

CHICKEN TORTELLINI SOUP

This recipe originated here. However, we added a garden of veggies (all things fresh) to make it a tasteful soup full of antioxidants to fight off the nasty cold and flu bugs that winter has welcomed!

Necessary Ingredients include (but do not necessarily stop at):

-2 Tbsp Olive oil

-1 1/2 lbs. chicken

-1 C finely chopped red cabbage

-1 1/2 Tbsp Italian herbs

- 1 large diced onion (white)

-3 cloves of fresh garlic

- 1 can cream of chicken soup

- 4 cans chicken broth:

-1 bag finely chopped fresh spinach

-6 sliced mushrooms

-1 zucchini (diced)

-4 celery stalks (sliced)

-1 yellow pepper (diced)

-1 jalapeno (diced -small)

-salt and pepper to taste

- 1 pkg cheese tortellini

- 1/3 C Parmesan cheese

To create this masterpiece you must:

saute chicken in olive oil until almost done... but just before it really is done, you add onion and press 3 garlic cloves to the top.

When the onion is translucent, add cabbage and Italian herbs. Cook until chicken is browned. Do not stir the veggies to the bottom of the pan. Let them steam cook with a lid on top for about 3-4 min.

While that is cooking: in a soup pot mix together chicken broth, cream of chicken soup, spinach, mushrooms, zucchini, peppers, celery and salt and pepper.

When chicken (above) is done, scrape all of EVERYTHING from that pan into the soup mix! start to boil until you add tortellini noodles.

In a separate pan boil tortellini al dente (or less since it will soften in the soup) and add the noodles to the soup.

add Parmesan cheese just before serving... it will melt and go to the bottom of the pan and burn if you add it too early!

*Seriously... my kids PIGGED out on this for 3 days! It was TO DIE FOR!