White Chicken Chili

So... dinner at our ward Halloween party was a Chili Potluck. People signed up to bring Chili to share. And this one was AMAZING!! I tasted it and fell immediately in love. I went back for seconds (luckily there was still a little left) and I still wouldn't even give Jeremy a bite - it was too good! I couldn't spare even a spoonful! So - after failing to locate the creator of this dish and knowing that we had to leave the party soon - and fearing that I would never be reconnected with this delicacy - I decided to leave a note (confessing my true love) in the empty chili pan and beg for the chef to email me the recipe. And... happy ending... it worked! So - I haven't made this yet, but I can attest that it is super delicious and I look forward to making it SOON. Here's the recipe...

White Chicken Chili

Ingredients:

2 Med. White onions- chopped

1 t Garlic Powder

1 t Oregano

2 t Cumin

½ tsp. Cayenne Pepper (optional)

2 Small cans Green Chilies- Diced

4 cans 15oz. White Great Northern beans (drained)

3 cups chicken broth (2 cans)

1 Chicken bouillon cube

4 cups cooked chicken breast – diced into bite-sized pieces. (that is about 6-8 chicken breasts)

2 cans white corn- (un-drained)

32 oz. Sour cream

Instructions:

Sauté onions in 1/2 cube butter in pot. Add everything but sour cream. Cook 30 min (longer for crockpot). Add sour cream (wait until 10 minutes before serving to add this when cooking in a crock pot). Cook 10 minutes.

Top with grated jack cheese

** The Chili that I tasted did not have the optional Cayenne Pepper in it... so try that at your own risk. Also, just for my own future reference - I would probably choose to only put in 2 cups of cooked chicken breast - it just seeme a little dense on the chicken for my liking - BUT - other than that... it was the pinnacle of perfection! ENJOY. **

Chicken Noodle Soup

Homemade Chicken Noodle Soup

We love homemade Chicken Noodle Soup - especially if we can enjoy it with warm biscuits or homemade bread. Once I even made homemade soup bowls to go with it - super yummy!

Ingredients

onion

carrots

celery

zucchini

yellow squash

1 box rotini noodles

6-8 cups of chicken broth

1 chicken breast, cooked and cut into bit size pieces

1-2 Tbsp. butter

Italian seasoning

salt & pepper to taste

Instructions

Saute the veggies in 1-2 Tbsp. of butter until just tender - I usually add some salt & pepper for extra flavor

In a separate pan I cook 1 box of noodles according to the package instructions. My favorite is whole wheat rotini noodles - but whatever you have is great. Drain and set aside.

Combine 6-8 cups of chicken broth (I just use water and chicken boullion if that is all that I have), cooked chicken breast, cooked noodles, and veggies. Heat until warm throughout. I add salt & pepper, italian seasoning, and lemon pepper to taste - but you can season it however you like.

Serves at least 6.

Enjoy!

Zucchini Soup

Zucchini Soup

It's a different taste - but we really like it.

Ingredients:

1 medium onion, thinly sliced

2 1/2 T. olive oil1 ld. zucchini sliced

1 3/4 c. chicken brothpepper to taste

3/4 c. milk

squeeze of lemon juice*

salt to taste

Instructions:

In a large pan, saute the onion in olive oil for 3 minutes or until it is transparent.

Add the zucchini and cook for 2-3 minutes longer.

Stir in all remaining ingredients (EXCEPT milk) cover and simmer for 20 minutes.

Puree the soup until smooth. (I have a wand blender that I use - but if you let the soup cool a bit you can just transfer it to your blender to blend it).

Add milk and reheat soup. Serve hot at this stage or transfer to the fridge and chill thoroughly to serve cold (we always eat it hot).

Makes 4 smallish servings.

*I sometimes just use lemon pepper seasoning - the lemon juice can be really strong so just add a little bit at a time so that you get the fresh zest of lemon and not lemon soup.