Turkey, White Bean & Kale Soup

Ingredients

• 1 small onion, diced
• 1 pound carrots, peeled and cut into bite-sized pieces
• 1/2 bunch of kale, washed and sliced
• 1 can cannellini beans (white kidney beans), washed and drained
• 1 Italian salad dressing pouch (affiliate link) or 2 tablespoons homemade dry mix (2 tablespoons of Italian seasonings is a great shortcut)
• 1 pound ground turkey
• 8 cups chicken broth

Directions

Combine all ingredients in crockpot and cook on “low” setting for 8 hours, or until carrots are soft.

To Freeze

Combine all ingredients (except chicken broth) in a gallon-sized plastic freezer bag.  (I always use thesefreezer bags. <affilliate link>)  Add the ground turkey to the bag last so it’s the first ingredient poured into your crockpot.  Remove as much air from the bag as possible, seal, and lay flat in your freezer.

Bacon Cheeseburger Soup

This was a winner! After trying this, Allie said I needed to open up my own restaurant!

INGREDIENTS

1 lb ground beef
1 lb bacon, cooked & crumbled
3/4 c. chopped onion
1 tsp dried basil
1 tsp dried parsley
4 Tbsp. butter, divided
3 c. chicken broth
4 c. peeled and diced potatoes
1/4 c. all purpose flour
2 c. shredded cheddar cheese
1 c. milk
1/2 c. heavy cream
3/4 tsp. salt
1/2 tsp. pepper
1/4 c. sour cream

DIRECTIONS
1. Brown the ground beef. Drain, set aside.
2. In the same pan, add 1 T butter and add onion, parsley, and basil. Saute until tender.
3. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter ( 3 T) and add the flour. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, heavy cream, salt and pepper. Cook and stir until cheese melts. Stir in the cooked, crumbled bacon. Remove from heat and blend in sour cream.

Black Bean Soup

Ingredients

• 4 cans black beans (3 to blend for base, 1 for hearty filling)
• 1 can corn, drained
• 2 cups chicken broth
• 1 lb. ground beef (or shredded chicken)
• 1 cup salsa
• Optional toppings: avocado, grated cheddar cheese, tomatoes, black olives, sour cream, crushed tortilla chips.

Instructions

1. Cook your meat, set aside.
2. Prepare your optional toppings, set aside.
3. Blend 3 cans of black beans with 2 cups of chicken broth in the blender. You may have to do a couple sessions, if it doesn't all fit in the blender. Pour it into a large pot.
4. Add salsa. I do one cup, but depending on your preference, you can add more or less. This is your base.
5. Add the fillers to the base: can of drained corn, cooked meat, and last can of black beans (drained.) Heat all together.
6. Serve with toppings.

Spicy Chicken Chili

 

Ingredients

Original recipe makes 8 - 10 servings                    

Makes servings USMetricAdjust Recipe (Help)

•                        
  2 tablespoons vegetable oil
•                        
  1 onion, chopped
•                        
  2 cloves garlic, minced
                         

1 (14.5 ounce) can chicken broth

                       

1 (18.75 ounce) can tomatillos, drained and chopped

                       

1 (16 ounce) can Rotel                                                                           

                       

1 jar of Salsa Verde                                                   

                       

1/2 teaspoon dried oregano

 

 

 

 

                                                   

 

1/4 teaspoon ground cumin

                       

1 can of corn                                                   

                       

1 pound diced, cooked chicken meat

                       

1 (15 ounce) can white beans

                       

1 pinch salt and black pepper to taste

 

Directions

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Skinny White Chicken Chili

Ingredients

• 3 cups cooked chicken, shredded
• 2 —14.5 oz cans reduced-sodium chicken stock
• 3 cans white beans, rinsed + drained
• 4 oz can diced green chile peppers
• 1 onion, diced
• 2 Tbsp minced garlic
• 1 tsp chili powder
• 2 tsp cumin
• 1 tsp cayenne pepper
• ½ tsp oregano
• 2 tsp extra virgin olive oil
Optional toppings*:
• reduced-fat, shredded Mexican cheese blend
• reduced-fat sour cream
• fresh cilantro, chopped
• *Optional ingredients are not included in nutritional calculations.

Instructions

1. In a large stock pot, heat extra virgin olive oil over medium heat.
2. Add onions and stir until the onions are tender.
3. Add in the minced garlic, green chile peppers, cumin, oregano, chili powder, and cayenne pepper. Continue to cook and stir ingredients together for 2-3 minutes until everything is tender.
4. Add in chicken broth, shredded chicken and white beans.
5. Simmer for 20-25 minutes, stirring occasionally.
6. Serve with reduced-fat sour cream, reduced-fat, shredded Mexican cheese blend, and fresh cilantro.

Spicy Chicken Stew

INGREDIENTS

      2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)

1 (10 oz.) package frozen sweet corn

2 stalks celery, chopped

2 carrots, peeled and cut into chunks (1 cup)

1 onion, thickly sliced

2 cloves garlic, minced

1 (12.5 oz.) jar salsa

2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1 teaspoon chile powder

1/2 teaspoon black pepper

1 skinless, boneless chicken breast, halved (about 1 lb.)

4 skinless, boneless chicken thighs (about 10.5 oz.)

2 1/2 cups chicken broth

4 (6 inch) fresh corn tortillas, cut into strips

 

Dump everything in crockpot and cook on low 6 hours or until ready to eat.

Flatlander Chili

This chili rivals the other chili I have on here! Spicy AND sweet!

Ingredients

1 lb ground beef (next time I might add a little more)
1 46 oz tomato juice
1 29 oz tomato sauce
1 1/2 cup chopped onion
1 green bell pepper, chopped
1/4 cup chili powder
2 teaspoons cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon sugar
dash of cayenne pepper
dash of celery salt
2 cans of chili beans

Directions

1. Cook ground beef.
2. Add all ingredients together. Heat to boiling and then let simmer for an hour.

Cheesiest Potato Soup

We were in a pinch for something quick the other day. Soup sounded really good because it was so cold out. I was a little worried it wouldn't taste right b/c we didn't have as much cheese as I thought we did.......and after I pureed everything it didn't look appetizing. It was very good though and all 3 kids inhaled it!!

INGREDIENTS

2 tablespoons butter

                       

1 cup diced onion

                       

2 1/2 cups peeled and diced potatoes                                                   

 

 

               

3 cups chicken broth                                                    

 

 

                       

1 cup heavy cream                     

 

 

                       

1 3/4 cups shredded sharp Cheddar cheese

                

                       

1/4 teaspoon dried dill weed

                

                       

1/4 teaspoon ground black pepper

               

 

                       

1/4 teaspoon salt        

 

 

                    

1/8 teaspoon ground cayenne pepper

 

DIRECTIONS

In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.

2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

All American Chili

Made this one while staying with my parents. I think it turned out good! Keeper for sure.

1 1/2 lbs ground beef
1 onion, chopped
1 yellow bell pepper, diced
1 garlic clove, minced
1 can chili beans
1 can diced tomatoes (Rotel is the best)
1 15oz can tomato sauce
3 T chili powder
1 T cumin
1 tsp oregano
1/2 tsp salt


1. Saute onion, bell pepper and garlic. Add beef. Cook unitl done.
2. Combine everything else in slow cooker. Cook on low for 6 hours or high for 4.
Great with a side of cornbread!

Baked Potato Soup

This soup was a hit with the girls.....and so easy since it's cooked in the crock pot all day!

Slow Cooker Baked Potato Soup Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
• 64 ounces (8 cups) chicken stock or broth
• 16 oz cream cheese, softened (I use low fat)
• 1 tablespoon seasoned salt 
• optional garnishes: crumbled bacon, shredded cheese, green onions

Slow Cooker Baked Potato Soup Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3.  remove half the soup and the cream cheese to an upright blender, then re-incorporate.
4. Stir well, top with your choice of garnishes & enjoy!

Chicken Tortilla Soup

Ingredients:

• 1 pound of boneless chicken breasts
• 1 teaspoon olive oil
• 2 cloves minced garlic
• 1/2 teaspoon ground cumin
• 3 (14.5 ounce) cans chicken broth
• 2 cups frozen corn kernels (or 1 can of corn)
• 1 chopped onion
• 1/2 teaspoon chili powder (If you like it spicy add another 1/2-1 tsp.)
• 1 1/2 tablespoons lemon juice
• 2 cups chunky salsa (i just used 2 cans Rotel blended in the blender and one can not blended.)
• 1 can black beans (optional)
• tortilla strips
• sour cream (optional)
• 1 cup shredded Monterey Jack cheese (optional)
  
  
  Directions:

  1. In a large pot over medium heat, sauté the chicken in the oil for 5 minutes. Add the onions. Then add the garlic and cumin and mix well. Next add the broth, corn, chili powder, beans, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  2. Break up some tortilla chips or  tortilla strips,  into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Broccoli Potato Soup

2 cans cream of potato soup
2 cans milk (fill cream of potato soup cans up)
1 pkg chopped broccoli
20 oz Velveeta cheese

Put in crockpot until ready to serve.

Chili

recipe from Gina Hackett Hagg (Scott AFB)
3/4 lb. ground beef
1 c. chopped onion
1/2 c. bell pepper, chopped
2-4 cloves garlic, minced
1 - 16 oz can petite diced tomatoes
1 - 16 oz can chili beans
1 - 8 oz. can tomato sauce
5 tsp. chili powder (divided 3 tsp, 2 tsp)
1/2 tsp cumin
1/2 tsp basil
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper

In large skillet cook ground beef. When almost cooked add onion, pepper & garlic. Saute until mean is cooked through and veggies are tender. Drain grease. Add 3 tsp chili powder & other spices except cayenne. Mix well. Add tomatoes, canned sauce & beans. Mix well. Add remaining chili powder & cayenne. Bring to boil. Reduce heat & simmer 15-20 minutes, or longer if desired.

Jambalya

makes 8 cups
1 c. uncooked rice
1 TBSP minced onion
1 TBSP green pepper
1 TBSP parsley
1 bay leaf
2 tsp. beef bouillon
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. thyme
1/4 tsp crushed red pepper

Combine all w/ 3 c. water & 1 (8 oz) can tomato sauce. Bring to boil. Stir in 1 c chopped, cooked chicken & 1 c. cooked ham, 1 c smoked sausage. Cover, reduce heat. Simmer 20 min. Discard Bay leaf.

Killer Chili

1 1/2 lb. ground beef
15 oz. Hot chili beans
1/2 lg onion
1/2 green bell pepper
15 oz. tomato sauce
46 oz. tomato juice
2 TBSP chili powder
1/2 t. black pepper
1/2 t. Lawry's seasoning salt
2-3 shakes of garlic salt

Brown beef, drain grease. Add onion & pepper, add all seasonings. Add beans, then sauce, then juice. Cook low-med heat for 2 hours.

Creamy White Chili

recipe from Laurie Hinson (WPAFB)

1 lb. chicken, cubed

1 med onion, chopped

1 1/2 tsp. garlic powder

1 TBSP vegetable oil

2 cans Great Northern Beans, rinsed and drained

1 can chicken broth

1 can chopped green chiles

1 tsp. cumin

1 tsp. oregano

1 tsp. salt

1/2 tsp. pepper

1 c. sour cream

1/2 c. whipping cream

Saute chicken, onion, garlic powder in vegetable oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to boil. Reduce heat and simmer, uncovered, for 30 minutes. Remove from heat. Stir in sour cream and whipping cream.

Baked Potato Soup

5 lg. baking potatoes
1/2 stick butter
1/2 c. flour
7 c. milk
1 bunch green onions, chopped
2 cans chicken broth
1/2 lb bacon, fried and crumbled
1 1/2 c. shredded cheddar cheese
1 c. sour cream

Bake potatoes until tender. Cool, peel and chop into small pieces. Melt butter in large dutch oven and stir in flour to make a roux. Add chicken broth. Slowly whisk in milk and, over medium heat, bring to almost boiling. Add potatoes, green onions and bacon. Stir in cheese and sour cream. Heat through until cheese is melted and soup is warm. Garnish with more chopped onion, sour cream and bacon if desired.