bear's white bean chicken chili...

now that the weather is really getting colder i have been craving soup almost everyday! this is a great recipe i got from my sister-in-law & she got it from her sister-in-law:) it is also great because it's a crock pot recipe! yummy & easy... perfect! you can also make variations on this. change up your toppings, be creative! & stay warm:)

{Bear’s White Chicken Chili}

2 cups chicken broth

3 frozen chicken breast

1/2 white or yellow onion, chopped

2 cans mild diced green chiles, undrained

2 cans great northern beans, undriained

1 tsp. cumin

1 tsp. oregano

1/2 tsp cayenne pepper

sliced jalapeno peppers, optional

Cook in crock pot on high 3-5 hours. About 1/2 hour before serving, cut up chicken and put back in crock pot.

Right before serving, add:

1 cup sour cream

1/2 block cream cheese

top with extra sour cream, cheese, avacado, cilantro, corn chips, pico, ect.

Fast version:

Grill chicken. Bring all other ingredients to a boil. Boil until beans and onion are tender. Add chicken and serve as above.

Evans' hearty chicken noodle soup...

this the weather getting cooler, nothing hits the spot more than a bowl of nice warm soup! & pair that with an easy recipe & you have a match made in heaven. this is a classic from my brother-in-law & sister-in-law. they always make it for fall conference lunch & serve it with yummy breads. sometimes they even make homemade noodles for it:) wow, the ambition!

{Evans' hearty chicken noodle soup}

2 tsp. chicken bullion

2 cans chicken soup stock

2 cups chopped carrots

2 cups chopped celery

1/2 cup chopped yellow onions

2 cans cream of chicken soup

1 can evaporated milk

2 cups cooked, diced chicken

2/3 bag Grandma’s homestyle egg noodles, already cooked

Heat chicken bullion & stock together. Add vegetables & simmer until tender. Add cream of chicken soup & milk. Add cooked chicken & noodle. Simmer until noodles are tender.

Makes 2 1/2 quarts or 10- 1 cup servings

market streets creamy clam chowder...

in staying with the theme of yesterday... here is another great take-out, made-in recipe from kristin. we went up to see thriller as friends this fall & had to go get soup & salad @ market street before the show. as we were bellied up to the bar, kristin says--"oh, i have the recipe for THIER clam chowder." to which i of course responded... "well why haven't you brought it to recipe club!?!" so, without fail, the next month she delivered! thanks kris!

{picture courtesy of foodtravelblog.com}

*market street grill clam chowder*

1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Directions:
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately. Makes 12 servings.

bahama mama chicken tortilla soup...

**sorry i didn't get this posted yesterday!!!! believe me i tried & tried & tried! my computer was on the fritz & kept freezing on me... arrgggghhhh! anyhoo, here it is.

this is another take-out, made-in. i love finding & making up copy cat recipes for some of my restaurant favorites. in this case, Rumbi's Island Grill. i love there chicken tortilla soup! creamy, with a hint of coconut milk & a squeeze of lime... simply delicious. a great twist on a cold weather classic. give it a try the next time you need some warm comfort!

{bahama mama chicken tortilla soup}

3 boneless skinless chicken breasts

8 cups chicken stock

1 cup matchstick carrots

1/3 tsp. ground allspice

1/2 tsp fresh thyme, chopped

1/8 tsp ground cinnamon

1 TBSP fresh ginger, minced

1 TBSP minced fresh garlic

1 cup chopped roma tomato, juices drained off

1 cup coconut milk

1 cup shredded mozzarella cheese

1/4 cup chopped cilantro

tortilla strips**

limes, cut in wedges

salt & pepper to taste

lightly salt & pepper chicken breasts on each side. grill or broil until browned & cooked through. cut into bite size chunks.

in a large pot, combine chicken stock, carrots. all herbs, spices & seasonings. bring to a boil, simmer for 10 minutes or until carrots are tender. add coconut milk, chopped, drained tomatoes, chicken & cilanto. heat through but DON'T BOIL. add salt & pepper as needed.

ladle into bowls & top with tortilla strips & a lime wedge.

Enjoy!!!!!

**for the tortilla strips, you can either slice up corn tortillas & bake or fry them... or just pick some up at your local tex-mex restaurant. bajio, cafe rio & costa vida are all really nice about selling strips & they aren't too expensive.

kristin's tuscan tomato soup...

this is such a yummy soup!  so yummy that the bowl i kept from recipe club last night, was gone this morning when i woke up:)  thank goodness for web images so that i could get this recipe up ASAP!

with the weather getting cooler i have totally been in the mood for soup, & this definitely hit the spot!  thanks kris for the great recipe & i can't wait to make it again soon!

{picture courtesy of flickr}

  3 tablespoons olive oil

     2 large onions, chopped

     5 cups diced and seeded tomatoes (or you can use 3 14 oz. cans drained diced tomatoes)

     2 cups chicken stock

     1 1/2 cups whipping cream

     1 cup basil pesto

     salt and pepper, to taste

 

    Heat oil in a medium large soup pot.

    Add onions and cook over medium-low heat until completely translucent.

    Add tomatoes and bring to a simmer.

    Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.

    Add whipping cream. Add pesto.

    Blend to desired consistency with hand blender, food processor or blender.

    Adjust seasoning with salt and pepper.

 

*Garnish with shaved Parmesan cheese and homemade sour dough croutons!

** recipe makes 1 gallon of soup 

the perfect pair-- mom's chili & summer's corn casserole...

with the weather getting colder it is so fun to start making more soups & stews again!  i love my mom's chili recipe & it goes so well with the recipe from one of our first Recipe Club get togethers.  Summer brought it & it has been a favorite of mine ever since.  it has great texture & is a great pair with any soup!

{mom's homemade chili}

1 lb. lean ground beef

1 medium onion, chopped

1 stalk celery, chopped

2 tsp. chili powder

1 tsp. salt

dash of pepper

1- 16 oz. can stewed tomatoes

1- 8 oz. can tomato sauce

2 cups tomato juice

1- 10 oz. can kidney beans, undrained

In a large skillet, brown ground beef with onion & celery.  Drain off excess fat.  Stir in remaining ingredients except beans.  Simmer covered for 30-45 minutes until flavors are blended.  Stir in beans & heat through.

{summer's corn casserole}

1 stick butter, melted

1 can cream style corn

1 can sweet whole kernel corn, drained

2 boxes jiffy corn bread muffin mix

1- 16 oz. container sour cream

Preheat oven to 350 degrees.  Melt butter in a 2 quart casserole dish.  Add remaining ingredients & mix well.  Bake 45-60 minutes or until knife stuck in center comes out clean.

Nakole's mexican chicken chowder...

{Nakole's Mexican Chicken Chowder}

3 pounds Chicken
1 cup chopped Onion
2-3 Garlic cloves, minced
4 T. Butter
4 Chicken bullion cubes
2 cup liquid (reserved from chicken)
2 tsp. Cumin seed
4 cups Half and Half
4 cups grated Jack Cheese
2- 14oz. can Cream of Corn
2- 4oz can Green Chiles
a few shaked of Tabasco

Boil chicken with 1 onion quarted & 1 TBSP salt. Reseve 2 cups of the chicken stock for soup. Cool chicken & shred.

Saute onions & garlic in butter in pot until soft. Then add rest of ingredients except for half and half and jack. Bring to Boil. Then add half and half and jack. Make sure to turn your heat to low. Stir constantly until combined.

Top with pico de gallo & Enjoy!

HaLloWeen SwEeT ChiLi

You know it is Fall when you start thinking of Chili. This recipe has been in our family forever! And I must say it is the BEST chili I have ever tasted and if you haven't figured out yet... most of everything I make has brown sugar in it. I like things SWEET- I really am not a savory kinda of girl. So with that in mind this chili is on the sweet side- and it is very Delicious. YOU MUST TRY IT!! And this recipe makes a lot so have friends and family over to enjoy it. HAPPY OCTOBER!

2lb. Hamburger
2lb. Jimmy Dean mild sausage ( or maple sausage)
2- 15oz cans dark red kidney beans
2- 15 oz cans chili beans
2 cups spicy V8 juice
2 tbsp butter
1/2 c water
4 tbsp lemon juice
1 cup brown sugar ( I use more)
3 tsp of Worcestershire sauce
2 tsp salt
2 tsp dry mustard
*Brown hamburger and sausage in butter- drain off excess fat...put into a large pot or crockpot- add rest of the ingredients- make sure to drain the beans and let simmer for at least an hour. Best served with sour cream and cheese. And I love to put into bread bowls. Yummy!

For 2Nite

This is what Im bringing tonight and I forgot to print off how to make it. So anyway, here are all the ingredients, just throw in crockpot and cook on low for 8 hours.