Saturday, September 15, 2012

These are a few of my fav-o-rite things!

Today I had my windows open allowing the cool breeze to blow through the house, stirring up the delicious scent of Maple Pumpkin (thanks, Glade!) putting me in the mood to make some good ol' comfort food! In honor of this sudden burst of autumnal crisp-ness I have been encouraged to post a few of my favorite soup recipes. Without further ado...

White Chili (We had this for dinner and I can't take credit for the recipe.)

3 chicken breasts, cubed (or if you want an easier route, use a lb of ground chicken like me!)
2 tsp. garlic powder
1 med. onion, diced
1-15 oz. chicken broth
1 tsp. ground cumin
1/2 tsp. pepper
2 cans Northern beans
1-7 oz. can diced green chiles
1 can cream style corn
1 tsp. salt
1/4 tsp. cayenne pepper

Saute (or brown) chicken in oil with onion, salt, pepper, and garlic powder until fully cooked. Add all other ingredients and let simmer 30 minutes.

1/2 cup heavy cream
1 cup sour cream
corn starch to thicken

We like to serve this with corn chips and shredded cheese.

Crock Pot Potato Soup
1 bag frozen Ore Ida Potatoes O'Brien
1-8 oz. cream cheese, softened
1-15 oz. chicken broth
1 bag real bacon pieces
1 can Cream of Mushroom soup

Mix together softened cream cheese and Cream of Mushroom Soup. Add to slow cooker. Add frozen potatoes, chicken broth, and bacon pieces. Cook on low 6-8 hrs. Easy Peasy!

Chicken Tortilla Soup (this is a new one and I can't lie - I got it from Pinterest!)
2 boneless skinless chicken breasts
2 cans diced tomatoes & chiles
1 can black beans, rinsed & drained
1 can kidney beans, rinsed & drained
1 can corn
1 onion, chopped
1-32 oz. chicken broth (I like the Fit & Active low sodium one at Aldi best)
1-2 cups water
1 Tbsp. garlic powder
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. dried cilantro (best invention EVER!)
tortilla chips
sour cream
shredded mexican blend cheese

Put chopped onion, beans, tomatoes, corn, chicken broth, water and spices into the slow cooker and stir to mix. Put chicken breasts on top, making sure they're at least partially submerged. Cook on high 7-8 hours or low 8-9 hours. Before serving remove chicken breasts and shred, if needed. Return chicken to crock pot, stir to combine.
We like to serve this with tortilla chips in bottom of the bowl, then ladle soup on top followed by some shredded cheese and a dollop of sour cream, if you like! Seriously yummy!

Happy Cooking and Happy Autumn!

This time next week my baby will be ONE YEAR OLD. You know what that means... a sobfest recount of the first minutes/hours/days/YEAR of sweet Anniston Kate's life. Waaaaaaaaaaaahhhhhh!

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