Instant Pot White Chicken Chili

INGREDIENTS
3 large chicken breasts, thawed
1 medium onion, chopped
1 T. butter
2 tsp. garlic cloves, minced
2 cans (15.5 oz. each) Great Northern Beans, rinsed and drained
2 (14.5 oz each) cans chicken broth
2 cans (4 oz. each) chopped green chilis
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. pepper
1 c. sour cream
1/2 bunch cilantro, chopped
1/2 lime, juiced

Shredded cheese and tortilla chips for toppings on soup

DIRECTIONS
Add chicken breasts and 1 can chicken broth to instant pot. Season chicken breasts with salt and pepper if you would like. Set instant pot timer for 30 minutes. 

On the stove in a pan, sauté chopped onions in 1 T. butter until translucent. Add garlic cloves, green chilis, salt, cumin, oregano, and pepper and stir until warmed through. Add beans and stir.

When chicken has finished cooking and steam has been let out, use forks to shred the chicken into the chicken broth. Add second can of chicken broth and bean mixture to the instant pot. Stir until combined.

Set instant pot to a crockpot or sauté setting to further heat the soup. Add sour cream and mix soup until combined. When soup is at a low boil and just before serving, add lime juice and chopped cilantro and stir.

Serve in bowls topped with shredded cheese and tortilla chips.

Tortilla Soup Recipe

 *Similar to Rumbi Island Grill Bahama Mama's Tortilla Soup

INGREDIENTS

3 boneless, skinless Chicken Breasts (seasoned, grilled and cut into small pieces)
8 c. Chicken Broth
1 c. thinly sliced Carrots
1/4 tsp. ground Allspice
1/2 tsp. Thyme
1/8 tsp. Cinnamon
1 T. fresh Ginger, chopped
1 T. minced Garlic 
1 c. chopped Tomato
1 c. Coconut Milk
3 T. Cilantro, chopped
Salt and Pepper, to taste
1 c. Mozzarella Cheese, shredded
Tortilla strips
1 Jalapeño, thinly sliced into rings
Limes, cut into wedges

DIRECTIONS

In a large pot add chicken broth, carrots, allspice, thyme, cinnamon, ginger and garlic. Bring to a boil and then reduce heat to a simmer. Cook for 10 minutes until carrots are tender. Add chicken, tomato, coconut milk and cilantro. Cook on low until heated through. Add salt and pepper to taste. Top individual bowls of soup with mozzarella cheese, tortilla strips, jalapeño pepper and a lime wedge. 

Pho Soup

 

INGREDIENTS
spice packet for Pho (found at Asian market)
water, large pot approximately 8 quarts
1 medium onion, peeled and halved 
3 inch piece of ginger, halved lengthwise 
salt, to taste

Toppings:
rice noodles, cooked according to package instructions
Protein such as thinly sliced beef  (can be cooked in the hot broth), cooked chicken, tofu, shrimp, hard boiled egg
summer squash, sliced
green onions, sliced
cilantro
jalapeño, sliced
fresh mung bean sprouts
Thai Basil
sliced mushrooms
limes, cut into wedges
soy sauce
hoisin sauce
sriracha
spicy chili crisp jar (found at Asian store)

DIRECTIONS
Roast spices in a pan on medium heat for approximately 5 minutes to help release the fragrance and oil in the spices. Put spices into the mesh bag and add to a large pot of boiling water with onion and ginger. Reduce heat to medium low and let simmer for 30-45 minutes. Once broth is flavored to your liking, remove and discard spices, onion, and ginger and season broth with salt. (The broth doesn't need a lot of salt because you will be adding soy sauce which is very salty). The broth is now ready for any of the toppings you feel like adding. Because we make such a big pot of broth I like to keep it separate and add toppings to our individual bowls so everyone can make theirs how they like. Also we can save leftovers for another meal, everything stays fresh and the broth can be easily reheated. I love how versatile this soup is, fresh and void of unnecessary artificial ingredients that store bought pho soup bowls contain. Some of my favorite toppings are rice noodles, summer squash, green onions, cilantro, jalapeño slices for a little kick, fresh mung bean sprouts, limes, soy sauce, hoisin sauce and a tsp. of spicy chili crisp. Delicious!

Broccoli Soup

INGREDIENTS
4 c. chicken broth
1/2 c. chopped onion
1/2 c. grated carrots
1  tsp. minced garlic
4 c. broccoli
salt and pepper to taste
3 c. heavy cream
1 c. shredded parmesan cheese
1 c. shredded mild cheddar cheese
2 T. cornstarch
1/2 c. water

DIRECTIONS
Pour 2 T. oil into a soup pot. Heat to med-low. Add onion and carrots. Sauté until tender. Add garlic and continue to sauté for 1 minute.

Add the chicken broth, broccoli, and salt and pepper to the pot. Bring soup to a boil and then turn to low, cover with a lid and simmer until broccoli is tender. Remove the lid and chop the broccoli up into smaller pieces if needed.

Stir in the heavy cream and continue to cook until soup almost begins to simmer. Stir in the cheeses until melted. Add the cornstarch mixed with water. Stir and cook until thickened but do not boil. Serve with crackers.

Homemade Chicken Noodle Soup

I was sick a few weeks ago and my awesome next door neighbors Darin and Donelle brought me some delicious Chicken Noodle Soup...with homemade noodles! Nothing makes you feel better faster than warming up with something this tasty in your belly! It was so good I got the recipe and made it for my kids the next week. We had so much fun dusting off our noodle press and making noodles from scratch. 

INGREDIENTS
3 eggs
6 T. cream or milk
1 1/2 tsp. salt
3 c. flour
8 c. chicken broth
3 cans sliced carrots (I just bought 1 bag of pre sliced carrots)
4 stalks celery, sliced
onion, finely chopped
rotisserie chicken from Sam's Club or Costco, shredded (or 2-3 chicken breasts cooked in chicken broth and shredded).
salt and pepper, to taste

DIRECTIONS
Mix eggs, milk, salt and flour until well combined. Roll out thin (approx. 1/8 inch thick). Use a pizza or noodle cutter and slice (approx. 1/2 inch in width). We ran the dough through our noodle press to get uniform noodle slices. Cook in boiling chicken broth in 3 separate batches for about 20 minutes.

Heat a sauté pan, adding 1 T. butter to sauté carrots, onion, and celery. Add  shredded chicken and veggies to chicken broth and noodles. Add salt and pepper to taste and extra chicken broth if needed and let simmer until ready to eat.

Olive Garden Zuppa Toscana Soup

I've made this recipe for years and it's one of my favorites! I always double the recipe.

INGREDIENTS
2 3/4 c. chicken broth
1/4 c. heavy cream
1 medium russet potato
2 c. chopped kale
1/2 lb. spicy Italian sausage (I usually use Jimmy Dean Hot Sausage, not Italian...just my preference)
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
shredded parmesan cheese

DIRECTIONS
Combine the broth and cream in a saucepan over medium heat. Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add to the soup. Cook sausage in a separate pan and then add to the soup. Add kale and spices and let simmer for about an hour. Stir occasionally.  Pour into bowls and top with parmesan cheese. Enjoy!

Serving: 2

Pasta e Fagioli

The temperature outside dropped the other day and the rains came and I thought this would be the perfect soup to make. It's mild and filling and my kids love it so that makes me love it!

INGREDIENTS
1 lb. ground beef
1 small onion, chopped (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2- 14.5 ounce cans diced tomatoes
1- 15 ounce can red kidney beans (with liquid)
1- 15 ounce can great northern beans (with liquid)
1- 15 ounce can tomato sauce
1- 12 ounce can v-8 juice
1 T. white vinegar
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1/2 tsp. thyme
1/2 lb. ditali pasta (or small penne or small macaroni)

DIRECTIONS
Brown the ground beef in a large pot over medium heat. Drain off most of the fat.  Add onion, carrot, celery and garlic and saute for 10 minutes.

Add remaining ingredients except the pasta and simmer for 1 hour.

About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat.  Cook for 10 minutes or just until pasta is al dente.  Drain.

Add the pasta to the large pot of soup.  Simmer for 5 to 10 minutes more and serve.

Serves 10
*If you're not planning on finishing off the soup in one meal you may want to keep the noodles separate from the soup and just combine into the individual bowls.  As the soup sets, the noodles will absorb the liquid and make your soup less....soupy. So either keep the noodles separate or if reheating the next day plan to add some additional liquid such as v-8.

Corn Chowder with Chilies

I came across this recipe on The Pioneer Woman's website. I have yet to make a recipe from Ree that I didn't like. This soup is wonderful on a cold winter day and will warm you right up...literally...depending on the heat you add to it. My husband says the more the better!

INGREDIENTS
2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
2 T. Butter
1-½ whole Yellow Onion, Diced
5 ears Corn, Shucked (about 4 Cups)
2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
1 whole 4-ounce Can Diced Green Chilies
32 ounces, fluid Low Sodium Chicken Broth
1-½ cup Heavy Whipping Cream
½ tsp. Kosher Salt (more To Taste)
3 T. Corn Meal OR Masa
¼ cups Water

DIRECTIONS
(Carefully) slice the corn kernels off the cob. Set aside.

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!

Roasted Chicken Noodle Soup

Broccoli Cheese Soup

I had a bunch of broccoli that needed to be used up and with the cold weather hitting us this week, soup sounded really good. I found this recipe on All Recipes. It's really simple and makes a lot; we ate it for lunch again today as leftovers and I think it was even better. My 18 month old gobbled it up, an awesome surprise!

INGREDIENTS
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water

DIRECTIONS
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.

Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.

In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Potato Soup

It's that time of year again, fall is in the air and I've been dying to whip up some heart warming tummy pleasing soups. This one is a no fail recipe that's always 1st on my list when soup sounds like a good thing to fix my family for dinner.

We had some red potatoes in the garden that were smaller than a medium sized yukon gold so you may have to adjust the quantity of your potatoes depending on the size or variety.

INGREDIENTS
3 cups chicken broth
1 cup chopped celery
1/2 cup finely chopped onion
1 tsp. salt
6 potatoes, peeled and diced
1/2 cup flour
1/2 cup butter
1 quart half & half milk
salt and pepper, to taste

DIRECTIONS
Cook first 6 ingredients together for 10 minutes or until tender. In a glass measuring cup, melt butter in microwave and then stir in flour. Add flour/butter mixture to cooked potatoes. Stir until thick and bubbly. Quickly add half & half. Heat through but do not boil. Serve.

Mushroom Soup

I found this yummy mushroom soup recipe from The Pioneer Woman and since I love mushrooms I had to try it. It is so rich and full of flavor and dipping freshly toasted french bread is a must! I can't wait to try this again on a cold winter day!

INGREDIENTS
3 Tablespoons Olive Oil
1 whole Small Carrrot, Finely Minced
1 whole Celery Stalk, Finely Minced
1 Tablespoon Garlic, Crushed And Minced
1 pound White Mushrooms, Sliced Thin
4 ounces, fluid Chablis White Wine
4 ounces, fluid Tomato Juice
4 ounces, fluid Chicken Broth
1 pint Heavy Whipping Cream
1 cup Parmesan Cheese, Freshly Grated
1 teaspoon Cornstarch
1/4 cups Water
1 pinch Salt And Pepper, to taste

DIRECTIONS
Heat oil, over medium heat, in a large deep pot.

Mince the carrot and celery nice and fine. Too big and the soup will end up chunky. Toss into the pot and allow them to soften while you slice the mushrooms. Next, add your garlic, right as the carrots and celery start to cook down.

Add the mushrooms to the pot and allow them to reduce and soften. Pour in the Chablis, and let it cook with the mushrooms for a few minutes.

Add the tomato juice, and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil.

Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended with the soup. Add the cornstarch to 1/4 cup of water, then pour into the soup.

Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own taste.

Serve with French bread or just plain ‘ol crackers. Whatever floats your boat!

All-American Chili

INGREDIENTS
1 1/2 lbs. ground beef
2 cups finely chopped onion
1 cup finely chopped green bell pepper
8 garlic cloves, minced
1 4 oz. can diced green chilis
2 T. chili powder
2 T. brown sugar
1 T. ground cumin
3 T. tomato paste
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. salt
2 bay leaves
2 14.5 oz. cans diced tomatoes with juice
2 15 oz. cans kidney beans, drained
1 15 oz. can pinto beans, drained
1 cup frozen corn
1 cup water

DIRECTIONS
Brown ground beef in skillet adding onion, green bell pepper, and garlic halfway through cooking. When beef is completely browned, put in a large crock pot with all remaining ingredients. Cook on Hi or 4 hours or Low 8-9 hours. Before serving discard bay leaves. Ladle chili into individual bowls. Sprinkle each serving with cheese.

This recipe can be made in a large stock pot on the stove top. After browning ground beef with onion, green bell pepper, and garlic, put in a large stock pot with all remaining ingredients and bring mixture to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook 30 minutes, stirring occasionally. Discard bay leaves and serve.

Chili in a Pumpkin

When Brandon and I were on his field trip earlier this week the cashier lady told me about a recipe I should try with the pumpkin. She said that the particular pumpkin we were buying was really good for baking. (I am completely oblivious to the differences in pumpkins). Anyway, it looked like a smaller "sugar" pumpkin.

She said to cut the top off the pumpkin and scrape out the seeds and guts. Then dump 2 cans of chili inside. Spray the outside of the pumpkin with cooking spray and place it on a cookie sheet lined with foil. Bake at 375 degrees for approx 1 1/2hrs or until the inside of the pumpkin can be forked easily. About 3/4 way through the cooking time I placed another peace of foil over the top of the pumpkin because I was worried about it getting too dark.

Once the pumpkin is cooked, scoop out the inside of the pumpkin along with the chili and place into bowls. Top with shredded cheese and sour cream.

I was so excited to try this recipe that I just used canned chili that I had on hand. It was really good. Next time though i'm definitely going to make homemade chili to try in the pumpkin.

Cauliflower Soup

1 head cauliflower, rinsed and cut into large chunks
1 can chicken broth

Combine above 2 items into a pot and bring to a slow boil. Cover with lid and cook on medium high for 10 minutes or until cauliflower is tender.

In a small bowl combine:
2 T. butter, melted
2 T. flour

Once cauliflower is tender, mash with a potato masher to desired chunk consistency. Stir roux into chicken broth/cauliflower mixture.

Slowly add 4 c. 1/2 and 1/2 milk.

Add salt and pepper to taste.

Taco Soup

Brown: 2 lbs. ground beef and 1 onion, chopped

Add:
1 qt. spicy v8 juice (tomato juice for really mild flavor)
1 8 oz. can tomato sauce
1 can diced tomatoes
1 1/2 c. frozen corn
2 cans red kidney beans, drained
1 can garbanzo beans, drained
1 can pinto beans, drained
1 pkg. taco seasoning mix
2 tsp. salt
1 T. sugar

Simmer on low for 25 minutes.

Serve with tortilla chips, grated cheese and sour cream.