White Chicken Chili

This is something that we have discovered recently but has quickly become a family favorite.

Ingredients
1 Rotissere Chicken (buy at the grocery store, bring home and have your husband or significant other pick all the meat off the carcass and toss the nasty looking remains...at least that is what I do)

1 onion chopped
2 cans chicken broth
2 cloves minced garlic
1 tsp cumin
1 tsp oregano
1 tsp salt
2 tbsps lemon juice
2 cans great northern beans, drained
1 can corn, drained

Heat a soup pot and drop the chopped onions into the bottom to begin cooking. Add the rest of the ingredients and stir. Add the chicken. You can use extra chicken stock here to make the soup the consistency you want, make it stretch further or to make sure there is enough moisture if by chance you end up with an unusually large chicken. If you add extra broth adjust the seasonings accordingly (especially the cumin). Let the soup simmer for a bit...everything in this recipe is precooked so if you are in a hurry this can be served as soon as all the ingredients are warmed through. If you need more time to prepare additional components to the meal or to set the table you can leave this simmering away to meet your needs. We serve this soup with homemade cornbread and honey butter (another family favorite.)

Tortilla Soup

Tortilla Soup

1 bottle of Salsa

1 can chicken broth

1 can tomato sauce

1 can chunked chicken

1 can corn

1 can black beans (if your salsa doesn’t have them)

A couple of dashes of Worcestershire Sauce

Heat to boiling and then simmer until ready to serve.

Serve over tortilla chips and top with cheese and sour cream.

These are large cans and bottles, although this recipe is very forgiving and I just dump in what I have. Sometimes I will add petite diced tomatoes to give it a little extra nutrient or an extra can of corn. This is just fine immediately, but it also really good the next day.

Baked Potato Soup

Approx. 10 med. baked potatoes

2/3 c. butter

2/3 c. flour

3 c. milk

3 c. chicken broth

3/4 tsp. salt

1/2 tsp. pepper

4 green onions or 1/2 sauteed onion

12 slices bacon, cooked and crumbled

2 c. shredded cheese

1 c. sour cream

1. Cut potatoes in half, scoop out pulp and put in small bowl.

2. Melt butter in large kettle, add flour. Gradually stir in milk and

chicken broth. Continue to stir until smooth, thickened and bubbly.

3. Stir in potato pulp, salt, pepper, and 3/4 of onions, bacon and cheese.

Cook until heated. Stir in sour cream.

4. Transfer to slow cooker set on low. Top with remaining onions, bacon

and cheese.

** The cheese and sour cream are optional, and you can substitute ham for

the bacon. Enjoy!