Award Winning Creamy White Chili

This is JaNay Stuart's wonderful recipe and it is defiantly a crowd pleaser!

1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
1 med. onion, chopped
1 1/2 tsp. garlic powder
1 T. vegetable oil
2 cans great Northern beans, rinsed and drained
1 can chicken broth
2 cans chopped chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper (half the pepper if your family doesn't tolerate spiceness)
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion, and garlic powder until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat; stir in sour cream and whip cream. Serve immediately.

Hamburger Soup

This has always been one of my favorite soups. My sister Pauline used to make this all the time. I added my spin on it. 

1 pound hamburger

1 tsp. seasoned salt

½ tsp. pepper

1 tsp. garlic powder

1 tsp. Italian seasoning

1 bay leaf

1 bouillon cube

1 lrg. Can crushed Italian tomatoes

4 cups of water

1 cup potatoes

1 cup chopped onions

1 cup chopped celery

1 cup chopped onions

1 cup chopped carrots

1 can kidney or black beans

1 can corn

Brown and drain meat. Add all ingredients except kidney beans. Bring to a bowl. Reduce heat, cover and simmer for about a hour or until veggies are soft. Add kidney beans and cook until warm.

Chicken Taco Soup

Another recipe that Karlene Burton gave me. She found it in the San Antonio Express News. It is always a hit. Jeremy and Devin love this soup. 

3 cloves garlic, minced

1 chopped onion

3 Tbsp. margarine

2 Tbsp. flour

3 14 oz. chicken broth or boullion

4 cups half and half or milk

1 can cream of chicken soup

1 can cream of corn

1 cup salsa

6 chicken breasts, cooked

2 tsp. cumin

1 pkg. taco seasoning

3 Tbsp. cilantro

tortilla chips and cheese

In a large pot sauté garlic and onions in margarine for 5 minutes. Add flour and stir well one minute. Add broth and milk. Return to boil and then cool. Add cream of chicken soup, corn, salsa, chicken, cumin, seasoning, cilantro, stir and heat for 15 minutes. Serve by putting chips and cheese in a bowl. Pour the soup over the top. 

Cheesy Chowder

Karlene Burton gave me this recipe and I have been making it for years. It tastes great served in a homemade bread bowl.  

3 Tbsp. margarine

½ cup chopped carrots

½ cup chopped celery

½ cup chopped onions

1 cup chopped potatoes

½ cup chopped green peppers

3 cups chicken broth

½ cup flour

2 cups shredded cheddar cheese

2 cups cubed chicken

dash of pepper

parsley

In a large pan, melt margarine. Cook all the vegetables in the margarine until tender but not brown. Add chicken broth and pepper. Cover and simmer 30 minutes or until vegetables are soft. In a blender, mix milk and flour. Add to the vegetables. Stir in cheese. Cook, stirring constantly, until thickened and  bubbly. Sprinkle with parsley. 

Country Chicken Noodle Soup

49 ½ ounces of Chicken broth            

1 tsp. parsley flakes

1 carrot, chopped                                   

1 tsp. Italian seasoning

¼ cup celery, chopped                        

1 cup med. Egg noodles

2 cups diced cooked                         

1 cup chopped potatoes

or 12.5 canned chicken

In a saucepan, combine broth, carrot, celery, onion, parsley, and Italian seasoning. Heat to boiling. Cover; cook over low heat for 15 minutes; stirring occasionally. Add noodles. Cook 5 minutes longer, or until vegetables are tender. Add chicken and serve.

Tortellini Soup

Valerie Lunt's recipe.


1 lb. bulk sausage

1 tsp. basil

1 c. onion                                                

1 tsp. oregano

2 cloves garlic                                    

5 cups water

5 beef bouillon                                    

8 oz. tomato sauce

1 ½ cup zucchini, sliced thin            

Parmesan cheese

1 pkg. tortellini

Fry sausage, onion, and garlic. Drain grease. In soup pot combine Italian sausage and remaining ingredients. Cook until zucchini is tender. Then add tortellini. Cook 10 more minutes.

Chicken Chili

Love this recipe! It is so fast, easy and low fat.

2 cans (15 ounces each) great northern beans, rinsed and drained

1 jar or 2 cups medium picante sauce

2 cups chicken stock, or bouillon dissolved in water

4 cups cubed cooked chicken

2 tsps. Cumin

Shredded Monterey Jack cheese

In a large saucepan, combine the beans, picante sauce, chicken and cumin. Bring to a boil. Reduce heat: cover and simmer for 20 minutes. Sprinkle with cheese.

Southwestern Stew

2 pds. Beef stew meat                                              
2 Tb. Cooking oil
2 cups water                                                          
1 ¼ cup chopped onion
1 cup salsa                                                          
2 garlic cloves, minced
1 Tb. Dried parsley                                              
2 tsp. beef bouillon
1 tsp. cumin                                                         
½ cups salt
Later you will add:
3 medium carrots cut up                                 
1 ½ cups frozen corn
1 can 14 oz. diced tomatoes, undrained          
1 ½ cups frozen cut green beans
1 small can green chilies
In a 4-quart pot over medium heat, brown meat in oil; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil. Reduce heat and simmer for 20 minutes. Add tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with hot pepper sauce if desired. This is good over rice or with corn bread.