Pheobe's Cream Chicken Soup

 Ingredients:

1⁄2 c Chopped onion

1 c Chopped celery

1 c chopped carrots

6 TBS butter (divided)

1 tsp dried parsley

1⁄4 tsp dried thyme

Salt and pepper to taste

4 c chicken stock

8 oz pasta shells

2 c cooked shredded chicken

3 TBS flour

11⁄2 c milk (can use broth instead if want)

3⁄4 c cream, half & half or whole milk

1 c frozen peas defrosted

Instructions:

1. Saute onions, celery and carrots in 3 TBP of butter until they are soft.

2. Add parsley, thyme and salt and pepper while cooking.

3. Add chicken stock and bring to a boil.

4. Add pasta and cook until al dente. About 10 minutes.

5. While pasta is cooking- make your Roux:

a. Melt 3 TBS butter in a sauce pan.

b. Add 3 TBS flour and stir constantly, cooking for about 1 minute.

c. Whisk in milk slowly.

d. Cook and stir until thickened.

6. Stir roux into soup once pasta is cooked.

7. Add chicken, peas and half and half/cream.

8. Season with salt and pepper to taste.

Veggie and Chickpea Chowder

 

I've made this recipe several times now. Sometimes I chopped the veggies, sometimes I've pureed half of the soup at the end, but I've finally found my favorite (and quickest) way to make this.....whizzed in the food processor. Not only does it cut down on chopping time, but the consistency of the veggies all chopped up in tiny bits creates a super pleasing texture. This recipe serves 6-8 and is vegan and gluten-free.

Ingredients:

1/2 onion, roughly chopped

4-5 celery stalks

4 large carrots, peeled

4 medium to large sized potatoes, peeled and cut in quarters

1 - 19 ounce can chickpeas, drained and rinsed.

4 cloves garlic, minced

1 tsp ground thyme

1 tsp dried oregano

1/2 tsp smoked paprika

salt and pepper to taste

5 cups vegetable broth

Directions:

1. In a good sized food processor  (I use a Hamilton Beach 10 cup) using the slice insert and the S-blade toss in the onion pieces, celery stalks, and carrots and blend and chop up the veggies until they are all tiny bits. 

2. Pour the tiny bits of onion, celery, and carrot into a large pot on the stove. 

3. Using the same slice insert and the S-blade in your food processor, toss in the potatoes and blend and chop until the potatoes reach a similar size to the other veggies you already did. Pour the tiny potatoes bits into your large pot on the stove. 

4. Using the same slice insert and the S-blade in your food processor, toss in the chickpeas and blend and chop until they reach the same size as the previous vegetables. Pour the tiny chickpea bits into your large pot on the stove.

5. Add the garlic, thyme, oregano, smoked paprika, salt & pepper, and the vegetable broth.

6. Set the stove to cook on high. Once the chowder starts simmering turn it down to medium and simmer, stirring often, for 15-20 minutes until the vegetables reach a soft, yet still slightly firm texture. 

7. Let cool for 5 minutes and serve with warm yummy rolls.

This recipe is adapted from Deryn's recipe at Running on Real Food.

Ginger Garlic Shrimp and Tofu Soup

This is a family favorite! The yummy ginger garlic flavors the tofu and shrimp perfectly and there is a lot of play in what veggies you want to fill the pot with.

Ingredients:
1 TBSP Canola Oil
2 tsp Minced Garlic
1/2 in piece of fresh Ginger Root, grated
1 TBSP Green Onion, diced
8 oz Extra Firm Tofu, cut into small cubes
1 lb. Raw Shrimp, cut into small pieces
1 quart Vegetable Broth
1//2 cup diced zucchini
1/2 cup diced mushrooms
8 oz can sliced Bamboo Shoots
1/2 cup diced red/yellow/orange peppers
1/2 cup frozen peas
1 tsp salt
1/2 tsp pepper

optional additional ingredients:
cooked jasmine rice
chopped fresh cilantro
bean sprouts
rice noodles
cabbage
broccoli
carrots
spinach

Directions:

1. Heat the oil in a large pot on the stove, add the ginger, minced garlic, and green onion and saute for about 1 minute. 
2. Add the tofu and stir fry until golden. Remove the tofu and set it aside. 
3. Add the Shrimp and cook until light pink. Remove the shrimp and set it aside. 
4. Add all the rest of the ingredients to the pot: vegetable broth, zucchini, mushrooms, peppers, bamboo shoots, peas, sat, pepper, and any other veggies you decide on and let them simmer for about 5 minutes. 
5. Then, add the shrimp and tofu and heat them through about 1 minute.
6. Serve immediately.

Instant Pot Lentil Chili

Serves 6

Ingredients:
1 yellow onion
2 cloves garlic
1 15oz. can petite diced tomatoes (with juices)
1 6 oz. can tomato paste
1 cup brown lentils, uncooked
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt
freshly cracked pepper, to taste
4 cups vegetable broth
1 15 oz. can black beans, drained
1 15 oz can kidney beans, drained

Directions:
1. Dice the onion and mince the garlic. Turn the instant pot on the saute setting. Drizzle a little olive oil in and heat that. Add the onion and garlic to the instant pot and cook until translucent.

2. Turn off the saute setting and add the diced tomatoes, tomato paste, lentils, chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, pepper, and vegetable broth. Stir to combine.

3. Set the instant pot to high pressure for 17 minutes and slow release for 5 minutes.

4. Carefully open the instant pot and stir in the black beans and kidney beans. Close the lid and let it sit on warm for 5-10 minutes. That will heat up the beans and be ready to eat.

5. Top with tortilla chips, sour cream, cheese, and avocado.

Shrimp & Sausage Soup

This soup is so light and delicious and ready in under 30 minutes! Serves 8

Ingredients:

- 12 oz of pre-cooked smoked sausage chopped (Favorite - Adielle bacon pineapple sausage from Costco)
- 1 cup diced red pepper
- 1 cup diced green pepper
- 8 cups of low sodium chicken broth
- 1 tsp plus 1/4 tsp divided, Old Bay seasoning
- 1 large zucchini chopped
- 2 lbs raw shrimp peeled, deveined, and chopped
- 1 TBSP butter
- Salt & Pepper to taste

Directions:
In a pot cook the sausage and red and green peppers on medium heat. Cook about 10 minutes until red and green peppers begin to soften. Pour in the chicken broth, add the chopped zucchini, and add the Old Bay. In a separate pan, cook the shrimp in the butter and 1/4 tsp Old Bay seasoning until the shrimp turn pink, then add shrimp and juices to the pot. Taste the soup and add more broth, Old bay seasoning, and salt and pepper as needed.

From Felicia Reynolds (a paleo and keto diet option) can add as much Old Bay as you desire to add flavor and heat.

Instant Pot 15 Bean Ham Soup

Ingredients:
1 TBSP olive oil
2 large carrots, peeled and diced
2 stalks celery, diced
1 sweet onion, diced
1 package (20 ounces) Hurst's Beans 15 Bean Soup
8 cups chicken broth
1/4 tsp thyme
1 bay leaf
2 cups cooked diced ham
15 ounce can of diced tomatoes
1 teaspoon black pepper
salt to taste

Directions:

1. Turn Instant Pot to "saute" and add the oil to the pot. Once the oil is hot, add the carrots, celery, and onion and cook, stirring often, for 5 minutes.
2. Open the bean package and discard the ham seasoning. Rinse and sort through the beans. Add them to the Instant Pot along with the chicken broth, thyme, and bay leaf. 
3. Turn the Instant Pot to High Pressure and set the vent to "pressure." Cook on high pressure for 45 minutes.
4. Once the soup has cooked for 45 minutes, allow the pressure to release naturally - about 20 minutes.
5. Remove the lid and stir in the tomatoes, ham, and lemon juice. Add salt to taste. Stir well and let set for 5 minutes to allow the ham to heat through.
6. Serve hot.

Chopped MInestrone Soup

The first day of snow and we had to have soup and this one was the winner. It is delightfully beautiful and deliciously tasty. It's not like any other Minestrone soup because - PESTO! Oh, I love Pesto so much. It adds the perfectness to this yummy soup. There is some work chopping everything into nice little bite-sized pieces, but well worth it.

Ingredients:

1 Tbsp olive oil
1 cup chopped onion
1 1/2 cups diced carrots
1 1/2 cups diced celery
2 1/2 cups peeled and diced butternut squash
4 cloves garlic, finely minced
1/2 tsp dried thyme
1 large can (28 oz) crushed tomatoes
6 cups low-sodium chicken broth
1 bay leaf
1 (15 oz) can great northern beans, drained and rinsed
1 1/2 cups ditalini past, uncooked
2 Tbsp store-bought pesto
freshly grated Parmesan cheese, for topping
12 oz precooked bacon, chopped, for topping

Directions:

1. In a large pot heat up the olive oil until rippling. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 - 10 minutes, until the vegetables being to soften.

2. Add the tomatoes, chicken broth, bay leaf, 1 tsp salt, and 1/2 tsp pepper and bring the soup to a boil. Lower the heat and simmer uncovered for 20-25 minutes, until the vegetables are tender.

3. Add the pasta and cook until al dente, according to package directions.

4. Stir in the beans and pesto. Heat through. Add additional salt and pepper to taste, if needed, and add any additional chicken broth if the soup is too thick. We like it on the thick side.

5. Serve with the Parmesan cheese and bacon.

adapted from Mel's Kitchen Cafe

Creamy Tortellini, Spinach and Chicken Soup (Slow Cooker & Instant Pot)

The day after I made this soup I skipped to the fridge in anticipation of a delightful leftover lunch. When to my horror I found that all the leftovers had been taken to work by my hard working hubby. Don't get me wrong, I'm glad he took the leftovers, but I was heartbroken that I couldn't enjoy more of this soup. What did I do? Make it again, who says you can't make the same thing twice in one week?

You can thank me later for making your chilly week a bit warmer with this absolutely perfect soup. The creamy, the tortellini (heaven's best pasta) and add a big amount of the world's most healthy food - spinach, and now I'm a soup addict.

This is ever so much better with Mel's Divine Breadsticks on the side, but if you don't have time to whip up some of those babies, grab a crusty bread or loaf of french bread from the local grocer and that will suffice.

Makes 8 servings

Cooking time:  4-6 hours on low or 3-4 hours on high

Ingredients:

1 medium yellow onion, diced

1/3 cup all purpose flour

1 Tbsp dried basil

2 cloves of garlic, minced

2 Tbsp tomato paste

3 Tbsp olive oil

4 cups chicken broth

2 (14.5 oz) cans petite diced tomatoes

1 to 1 1/2 lbs chicken breasts or tenders

1 tsp salt

1/2 tsp pepper

4 cups frozen cheese tortellini

3 cups packed spinach (you can definitely add more than this if you want)

1/2 cup Parmesan cheese

1 cup heavy cream or 1 cup half and half

SLOW COOKER INSTRUCTIONS

1.  In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil.  Microwave for 6 minutes, stirring every 90 seconds. Be careful when pulling your bowl out of the microwave, as it will be hot. Add the mixture to the slow cooker.

2.  Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).

3.  Remove the lid and using a fork remove the chicken breasts from the slow cooker and place them on a large plate or cutting board and shred or cut the chicken into bite-sized pieces.

4. Place the shredded or cut chicken, tortellini, spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold) into the crock pot. 

5. Put the lid back on and cook on HIGH for about 10-20 more minutes, or until the tortellini are cooked through.  Ladle into serving bowls and enjoy!

INSTANT POT INSTRUCTIONS

1. Turn the Instant Pot to the saute function. Add only 1 TBSP Olive oil (3 TBSP is only needed in the slow cooker method). When the oil is hot saute the onions until translucent. Add the flour, basil, garlic, and tomato paste. Stir until combined.

2. Add broth, tomatoes, chicken, salt and pepper to the instant pot. Stir and cook for 1 minute.

3. Put the instant pot lid on and be sure it's set to the "pressure" setting. Set the instant pot to high pressure for 5 minutes for chicken tenders or 10 minutes for chicken breasts and then do a slow release for 5 minutes.

4. Once the pressure has fully released carefully remove the lid. Remove the chicken and shred it with two forks. Return the chicken to the instant pot and add the tortellini. Put the instant pot lid on and be sure it's set to the "pressure" setting. Set the instant pot to high pressure for 2 minutes and then do a slow release for 5 minutes.

5. Carefully remove the lid and stir in the spinach, parmesan cheese, and cream.

6. Ladle into serving bowls and enjoy!

Black Bean and Quinoa Soup

Made this deliciousness last night with a plate of cheesy chips (for the kids, right!).  Can't say that I've ever had a better black bean soup!

Ingredients:

1 tablespoon olive oil
1 yellow onion, diced medium
4 cloves garlic, minced
1 cup chopped fresh tomato
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 cup quinoa
1 large carrot, cut into 1/4 inch pieces or so
2 bay leaves
4 cups vegetable broth, divided
1 24 oz can black beans
1/2 cup chopped cilantro, plus extra for garnish

For serving:
Avocado
Tortilla chip
Sour Cream

Directions:

Preheat a 4 quart pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic and saute with the onions for a few seconds. Then add tomato, cumin, oregano and red pepper flakes and cook for a minute or so, just to break down the tomatoes a bit.

Add quinoa, carrots and bay leaves, and then pour in 2 cups of the broth. Cover and bring to a boil. Let boil for 5 minutes.

Add the remainder of the broth, the black beans with their cooking liquid, and the cilantro. Cover and bring to a boil, then remove the lid, lower heat to a simmer and cook for 10 more minutes or so, to cook the quinoa the rest of the way.

Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Remove bay leaves and serve topped with crushed tortillas, avocado and cilantro.

Creamy White Chilli

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
• 1 tablespoon oil
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream
• Fresh cilantro, for garnish (optional)

Directions

1. In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil 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 the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. 
2. Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Potato Soup

My mother-in-law gave me this recipe a few years ago and I've enjoyed it over and over.  It's my favorite potato and ham soup.

Ingredients:
1 cup finely chopped onion
1 cup finely chopped celery
4 cups chopped potatoes
1 cup chopped carrots
1 cup cubed ham
1/2 cup butter
1/2 cup flour
1 quart half and half (Sometimes I use milk and cream, but I never used an entire quart of half and half, it seems to be too much for the soup)
2 tsp salt
1/2 tsp pepper

Directions:
Place vegetables in a large pot and add enough water to almost cover the vegetables.  Add the ham.  Place a lid on the pan and simmer until vegetables are tender, about 20 minutes, stir occasionally so the vegetables don't stick.  Turn off the stove but leave the pan on the burner.  In a frying pan, melt the butter, add the flour and stir until smooth.  Cook and stir for 1 more minutes, add to the soup, stirring constantly until the paste is stirred into the soup.  Add the half and half, mixing well and serve.

Wild Rice Chicken Soup

1-2 TB olive oil
1 medium onion
4 medium carrots, thinly sliced (1-1.5 C)
8 oz sliced mushrooms
1 tsp salt (plus more to taste)
1/2 tsp pepper 
6 cups water
1 box (4 oz) long grain and wild rice (like rice-a-roni or Farmhouse brands)
4 tsp chicken bouillon (I use Better than Bouillon)
1/2 C flour
2 cups milk (or use half and half for a richer taste)
2 C cooked chicken, shredded or cubed

Saute onion in oil. Add carrots, mushrooms, salt and pepper, and saute for another minute or so. Add water and wild rice (plus the seasoning packet). Once the water is warm, add the bouillon and bring to boil. Simmer 25 minutes, or until the veggies are soft and the rice is cooked.

In a small mixing bowl, whisk the flour with 1 C milk until well combined. Add it to the soup along with the rest of the milk and cook a few minutes longer to thicken it up. Add the chicken and serve!

Chicken Taco Soup

This recipe was adapted from Allrecipes.com.   I altered some of the original ingredients to what the Allrecipes reviews said was best (I omited the Beer because reviewers said it was too bitter and I used the homemade taco seasoning that was suggested).

Ingredients:
1/2 sweet onion, chopped
1 can Kidney Beans, drained
1 can Black Beans, drained
1 can Whole Kernel Corn, drained
8 oz can Tomato Sauce
1 can Chicken Broth
1 can diced tomatoes with green chilis, undrained
2-3 cups shredded chicken
Bill Echols Taco Seasoning (below)
Sour Cream
Shredded Cheddar Cheese
1-2 Avocados, sliced
Tortilla Chips

Bill Echols Taco Seasoning:
1/4 tsp chili powder (use 1/2 tsp - 1 tsp for a hotter flavor)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1/2 tsp ground cumin
1/2 - 1 tsp salt
1/2 tsp black pepper
Directions:

1. Place the onion, kidney beans, black beans, corn, tomato sauce, chicken broth, shredded chicken and diced tomatoes in a large pot. Add taco seasoning, and stir to blend.  Let simmer 5-10 minutes.
2. Serve topped with shredded Cheddar cheese, a dollop of sour cream, avocado slices, and crushed tortilla chips, if desired.

Comforting Chicken Noodle Soup

This creamy yummy chicken noodle soup is a family favorite.  Makes about 10 servings.   Ready in approximately 20 minutes.

Ingredients:
2 quarts water
8 tsp chicken bouillon granules
6 1/2 cups uncooked wide egg noodles
2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 oz) sour cream
minced fresh parsley

Directions:

In a large saucepan, bring water and bouillon to a boil.  Add noodles; cook, uncovered, until tender, about 10 minutes.  Do not drain.  Add soup and chicken; heat through.  Remove from the heat; stir in the sour cream.  Sprinkle with minced parsley.

Cheeseburger Soup

My son loves this!  I can't decide if I like the basil & parsley in or out of the recipe.  Ready in 50 minutes.  Serves 8.

Ingredients:
1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 tsp dried basil
1 tsp dried parsley
4 Tbsp butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup flour
2 cups cheddar cheese (cubed or shredded)
1 1/2 cups milk
1/4 cup sour cream

Directions:

1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Sweet Potato, Carrott, Apple, and Lentil Soup

Delicious warm flavorful soup.  Sweet and spicy all in one spoonful.  Ready in 1 hour 10 minutes.  Serves 6.

Ingredients:
1/4 cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
2 cans vegetable broth (about 4 cups total)
plain yogurt

Directions:
1. Melt the butter in a large, heavy bottomed pot over medium-high heat.   Place the chopped sweet potatoes, carrots, apple, and onion in the pot.   Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture.   Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft.   About 30 minutes.

3. At this point...we cool it for 5 mintues and then eat it.   But, the recipe suggest that you puree it in a blender.   I really prefer the soup sort of chunky, like a stew.   If you choose to puree it, then after it's pureed put it back on the stove to simmer for 10 more minutes.   Add water as needed to thin the soup to your preferred consistency.   Serve with yogurt for garnish (I have not tried the yogurt garnish).

Broccoli Cheese Soup

I really would call this a cheesy vegetable soup, it is sooooo good for you!

Ingredients:
2 TB butter
1 chopped onion
1 cup finely chopped carrot
1 red bell pepper, finely diced
3 stalks celery, finely chopped
1 TB minced garlic
1 TB salt
1/2 TB pepper
4 cups chicken or vegetable broth
2 potatoes, peeled and chopped
1/4 cup water
1 TB flour
2/3 cup whole milk
3 cups chopped broccoli (about bite size)
3 cups chopped cauliflower (finely chopped)
2 cups cheddar cheese, grated
1 cup pepper jack cheese, grated

Directions: 
Melt the butter in a large soup pot.  Make sure the vegetables are chopped up very small. The broccoli should be the only vegetable bite size. Add onions, carrots, red pepper, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes. Season with salt and pepper.  Add  broth and potatoes, bring to a simmer, and cook until potatoes are tender, about 15-20 minutes. In a small bowl, whisk the flour with water, add to soup along with the broccoli and cauliflower.  Simmer until broccoli is tender, another 10-15 minutes.  Add milk and cook until heated through.  If the soup is a bit too thick, add water or broth slowly until desired consistency is reached and bring back to a simmer. Stir in cheese, allow to melt, and serve.

Butternut Squash Soup

Ingredients:
1 small onion, chopped
2-4 carrots
Butternut squash or banana squash, cut into cubes (about 4 cups)
1 medium potato (red or white)
4-5 cups water
4-5 tsp. chicken bouillon

Directions:
Saute the onion in a bit of oil.  Add the rest of the ingredients and simmer until the vegetables are soft (20-30 minutes).  Put everything in the blender and puree it.  Return it tot he pot, taste it, and adjust if needed (sometimes it needs extra bouillon or salt & pepper).  If it's too strong add a bit of milk.

White Chicken Chilli

My sister won the church chili cook-off with this quick and super easy recipe!  You'll thank me for posting this because it is so good and simplified dinnertime.

Ingredients:
1 pkg. McCormick's White Chicken Chili Seasoning Mix
1 Tbsp oil
1 boneless skinless chicken breast, cut into 1/2 inch cubes (or canned shredded chicken)
1 cup water
1 can (15-16 oz) white beans, undrained.
1 can corn

Toppings: shredded cheese, cilantro, & sour cream.