Barbara Mecham's White Chili

1 lb. white navy beans (dry)

6 Cups chicken broth

2 medium onions, chopped

2 garlic cloves, minced

1 T. oil

2 (4 oz) cans chopped green chiles

2 t. cumin

1 1/2 organ leaves

1/2 t. pepper

4 cups cooked chicken breast meat, chopped

Toppings: tomatoes, lettuce, green onion, cilantro, olives, peppers, salsa, sour cream, cheese, crumbled tortilla chips, etc. as desired.

Combine beans, broth, garlic and half of the onion in a large pot. Bring to a boil and simmer 3 hours or until beans are tender. Meanwhile, in a skillet saute remaining onions in oil, add chiles, and seasonings. Mix thoroughly and add the beans. Simmer 50 minutes. Add chicken and cook about 15 minutes until warmed through. Serve with choice of toppings.

Healthy Crock Pot Chicken Tortilla Soup {via The Skinny Fork}

Ingredients:
Soup:
1 1/2 Lb. Boneless Skinless Chicken Breasts (About 2-3 Breasts)
2 (14.5 Oz.) Cans 'No Salt Added' Diced or Whole Peeled Tomatoes, Un-drained
2 C. Unsalted Chicken Stock
1 (14.5 Oz.) Can 'No Salt Added' Black Beans, Drained & Rinsed
1 (10 Oz.) Can 'No Salt Added" Diced Tomatoes With Green Chilies, Un-drained
1 C. Frozen Corn
1 C. White Onion, Diced
1 Jalapeño, Seeded & Diced
2 Cloves Garlic, Minced
2 Tsp. Salt-Free Southwest Seasoning
1 Tsp. Salt
1 C. Corn Tortilla Strips/Chips
1 Limes, Cut Into 8 Wedges

Optional Suggested Toppings: Shredded Cheese, Diced Onion, Avocado, Fat Free Plain Greek Yogurt, Cilantro, Etc.

Put everything in your crockpot and give it a good stir. Secure the lid and set to cook on low for 6-8 hours.

If you use whole peeled tomatoes you will want to carefully smash the tomatoes at some point so that they break apart into smaller pieces. Careful though or you'll have super hot tomato juice/seeds everywhere!

Once the soup is nearly done, use a large spoon to pull the chicken apart into smaller pieces.

It should be so tender that this is easily done with a firm stir. But, if need be you can remove the chicken and piece apart with two forks and return to the soup.

Serve with your choice of toppings

Sausage, Potato and Spinach Soup {from Damn Delicious}

INGREDIENTS:

• 1 tablespoon olive oil
• 1 pound spicy Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 onion, diced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
• 5 cups chicken broth
• 1 bay leaf
• 1 pound red potatoes, diced
• 3 cups baby spinach
• 1/4 cup heavy cream

DIRECTIONS:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
3. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
4. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
5. Serve immediately.

Alison's Black Bean Soup

1 yellow onion, chopped

1 green and 1 red pepper chopped

Saute until softened – then add:

1 can chicken broth

3 cans black beans

1 can stewed tomatoes

Simmer for 25 minutes

Serve over brown rice

Top with sour cream and salsa

White Chicken Chili {via Our Best Bites}

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything :)

Makes about 8 cups of soup.

Charlotte's Tortellini Soup

4 cups water

4 beef bouillon cubes

1/2 pkg fresh tortellini

1/4 head cabbage

1/2 zucchini

1/2 t garlic

1 small can crushed tomatoes

1 t basil

1/4 lb sweet Italian sausage

1/4 onion

1 carrot

Brown sausage 

Thinly slice carrot

Finely chop onion

Dice zucchini

Shred cabbage

combine all ingredients and bring to a boil

Reduce heat and simmer for 15 minutes

Quick White Chicken Chili {via Our Best Bites}

Ingredients:

1 tablespoon Extra virgin Olive Oil

1 pound boneless chicken, cubed (about 3-4 boneless, skinless breasts)

1 medium onion, diced

3-4 cloves garlic, minced

2 cans Great Northern Beans

1 3.5 oz can green chilies

1/2 teaspoon cumin

1/2 teaspoon dried oregano leaves

1/2 teaspoon coriander

1/2 teaspoon salt

fresh cracked pepper

1 lime

1/2 cup chopped cilantro

32 ounces chicken broth

 

For the Condiments:

(in addition to measurements above)

Sour cream

Chopped cilantro

Pepperjack or Jack cheese, shredded

Avocado

Tortilla Chips (or make your own tortilla strips!)

 

Instructions:

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside.

 

Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes. Then add green chills – along with all of the juices in the can.

 

Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes.

 

Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

 

Ladle into bowls and top with toppings.

 

Makes about 8 cups of soup.

 

Notes:

I call this a chili, but it’s really a soup consistency. If you want it thicker, just reduce the amount of broth. Or, alternatively, take an additional can of beans (drained and rinsed) and place them in a blender. Ladle in a cup or 2 of the finished broth (avoid the chicken pieces, etc,) and puree until smooth. Add this mixture to the soup.