White Chicken Chili
This recipe makes a large pot of soup. I like to make big batches of soup, even though it is just the two of us, but I freeze it and take it out for a quick meal. Or else my grandkids raid my freezer and take it out. Fine with me. It warms my heart they like my food.
This is also very quick easy to make as it uses most everything in a can. Just stock up your pantry.
- 2 onions, chopped
- 1 tablespoon oil
- 6 cups chicken stock
- 6 (15.5-oz.) cans Great Northern beans, drained and rinsed
- 3 (5-oz.) cans chicken, drained
- 2 (4-oz.) cans diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon white pepper
- 12-oz. container sour cream
- 3 cups shredded Monterey Jack cheese
In a large stockpot over medium heat, saute onions in oil until tender. Stir in remaining ingredients except sour cream and cheese. Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving time, add sour cream and cheese. Stir until cheese in melted.
Serves 16 to 20.
222 calories per 1 cup
“Our actions speak louder than our words.”
This is a very hearty soup. Comfort food at its best. It is delicious!!
- 1 tablespoon oil
- 1 large yellow onion, diced
- 1 tablespoon chopped garlic
- 2 lbs. lean ground beef
- 1 tablespoon Italian seasoning
- 1 – 2 teaspoons pepper
- 2 teaspoons salt
- 1 (24-oz.) jar pasta sauce
- 4 cups beef broth (add up to 4 cups more for runnier soup)
- 1 (28-oz.) can crushed tomatoes
- 12 oz. Mafalda noodles, or use lasagna noodles, broken (I used bow-ties)
- 1/2 cup heavy cream
- 1 cup (4 oz.) shredded mozzarella cheese
- 1 cup (4 oz.) shredded jack cheese blend
- Parsley for garnish (if desired)
Heat dutch oven over medium-high heat.
Add oil and then chopped onion. Cook for 3-4 minutes or until partly translucent. Add in garlic and cook for 1 minute.
Add in ground beef and sprinkle with Italian seasoning, salt and pepper. Cook until browned, stirring occasionally. Drain, if necessary.
Pour in pasta sauce, 4 cups beef broth, crushed tomatoes, and stir to continue.
Add in noodles and allow soup to simmer for 8 minutes, or until noodles are al dente.
Add in heavy cream and cheeses, stir until combined. Ready to serve.
Add a little sprinkling of cheese on top of bowl and serve.
Makes 12 servings. (2 cups = 441 calories)
“God’s forgiveness defies our labels of failure or pride.”
Basil Tomato Soup with Orzo
This soup is scrumptious! My husband didn’t think he was going to like it, but after trying it, he asked for seconds. I think it may even be better the next day after the flavors have had a chance to blend together.
- 1 large onion, diced
- 1/4 cup butter
- 2 garlic cloves, minced
- 3 cans (28-oz.) crushed tomatoes
- 1 carton (32-oz.) chicken broth
- 1 cup loosely packed basil leaves, chopped
- 1 tablespoon sugar
- 1/2 teaspoon pepper
- 1 1/4 cups uncooked orzo pasta
- 1 cup heavy whipping cream
- 1/2 cup grated Romano cheese
In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook for 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese.
Makes 16 servings. (4 1/2 quarts)
This makes a large batch, but I always love to freeze soup so I have it at a moments notice.
“What steps can you take to discern God’s leading or to acts on His call for your life?”
Chicken Pot Pie Soup
I made this for me and my grandson today. We both love chicken pot pie and we both loved this soup. Really easy to make too. Yummy!
- 1 disk, refrigerated pie dough
- 1/2 teaspoon plus a pinch of poultry seasoning
- 2 tablespoons unsalted butter
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup half-and-half
- 3 medium Yukon gold potatoes, chopped
- 1 (10-oz.) package frozen mixed peas and carrots
Preheat oven to 425 degrees. Unroll pie dough onto a baking sheet and sprinkle with a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes.
Meanwhile, melt butter in a large pot over medium-high heat. Add chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute.
Divide among 4 bowls and top with the crust.
“When we feel weak in our prayers, God’s Spirit helps us in ways we can’t imagine.”
Chicken Meatball and Orzo Soup
This soup has the most amazing broth! Very comforting on a chilly day. Those days are coming soon and I urge you to try this soup. You won’t be disappointed. Yum!
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 8 cups chicken stock
- 1/2 cup uncooked orzo pasta
- 1 tablespoon lemon juice
- 2 teaspoons dried parsley
For the chicken meatballs:
- 1 pound ground chicken
- 1/3 cup Panko crumbs
- 1/4 cup Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, and garlic powder. Season with salt and pepper, to taste. Stir until well combined. Roll mixture into 3/4-to-1-inch meatballs. You should get around 25 to 30 meatballs.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatball, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel lined plate; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add the garlic, onion, carrots and celery. Cook, stirring occasionally, until tender. about 4-5 minutes.
Pour in chicken stock and bring to a boil. Stir in orzo and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
Yield: 4 large servings.
“God-the Perfect Father-will never let us down, leave us, or stop loving us.”
You can make this quick and easy soup in a half hour if you have all the ingredients on hand. This is scrumptiously delicious! On this beautiful, but very cold day, it tasted so good. I can’t wait to have seconds.
- 1 (14.5-oz.) can petite diced tomatoes
- 1 (6-oz.) can tomato paste
- 1 to 1/2 cups chopped onion
- 4 (14.5-oz.) cans beef broth
- 2 cups water
- 1 (32-oz.) pkg. frozen meatballs (I used slightly more)
- 1 1/2 cups small pasta, uncooked (I used ditalini)
- Salt and pepper to taste
- Garnish: grated Parmesan cheese
Mix together all ingredients except garnish in a large stock pot over medium heat. Bring to a boil; reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes, or until pasta is tender and meatballs are warmed through. Garnish servings with Parmesan cheese.
Makes 6 to 8 servings.
“Care for creation honors the Creator.”
Quick Meatloaf Chili
Normally, I don’t have any leftover meatloaf, but because I had made a larger than normal recipe, I had leftovers. I decided to try this with it and it was really delicious.
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 – 2 jalapeno peppers, minced (I used jarred jalapenos)
- 2 – 3 cups crumbled leftover meatloaf
- 2 (14-oz.) cans diced tomatoes, undrained
- 1 ( 8-oz.) can tomato sauce
- 2/3 cup beef broth
- 2 (15-oz.) cans black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon Tabasco sauce
- Salt and pepper to taste
In a large pot, heat olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes. Add jalapeno pepper; cook and stir for 3 minutes.
Add meatloaf, diced tomatoes, tomato sauce, beef broth, black beans, chili powder, cumin, Tabasco, and salt and pepper to taste. Bring to a simmer; reduce heat to low and simmer for 25 – 35 minutes until slightly thickened. Serve immediately with sour cream, Parmesan cheese, and more jalapenos.
(I thought this was going to be pretty spicy, but it really wasn’t.)
“We can speak to the Lord as a friend.”