White Chicken Chili

White Chicken Chili

olive oil
1 chopped onion
2 cloves garlic
2 cooked and shredded chicken breasts
3 cans chicken broth
8 oz. cream cheese
2 cans any variety white beans
1 can garbanzo beans
2 cans corn (white if possible)
1 tsp. cumin
1/4 tsp. cayenne pepper
1 tsp. oregano
2 cans Cream of Chicken soup

Saute onion in enough olive oil to cover the bottom of the pan. Add remaining ingredients with the exception of the cream cheese and 1 can chicken broth. In separate sauce pan, add the remaining can of chicken broth and add the cream cheese in small pieces. Heat over medium heat and whisk the cream cheese with the chicken broth until smooth. Add mixture to chili. Heat through.

Broccoli Cheese Soup

Broccoli Cheese Soup

1 lb. broccoli or 1 pkg. frozen

½ onion, chopped
2 cups water
2 chicken bouillon cubes
¼ cup butter
½ cup flour
Salt and pepper to taste
1 ½ cups cheese

Boil broccoli and onion (and any other veggies) in water with bouillon until tender.  In another pan, melt butter and whisk in flour. Gradually add milk, stirring constantly until it is thick and bubbly.  Add salt and pepper to taste.  Add cheese and heat until melted.  Add to broccoli mixture.  4 servings

Easy Chicken Taco Soup

Chicken Taco Soup

4 cups cooked chicken (cubed)
4 cups chicken broth
4 cups stewed tomatoes
2 cans corn (drained)
2 cans black beans (drained)
2 cans diced chiles
2 Tbsp taco seasoning


Season with:
salt, pepper, garlic powder, cumin

Combine cooked chicken, chicken broth and tomatoes. Add remaining ingredients and season as desired. Garnish before serving with your favorites!

Garnish with:
cilantro, cheese, tortilla chips, sour cream etc.

Potato Celery Soup

4 cups chicken broth
1 lb. celery, chopped
carrots, cut
2 medium potatoes, chopped
onions, chopped
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
4 cups milk, hot
1/3 cup butter



1. Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots, potato and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the butter. Boil for 10 minutes or so, until veggies are tender.

8 servings 4 pts plus

Pasta Fagioli Soup (like Olive Garden's) in a Crock Pot

This is a great food storage recipe. Lots of canned goodies and few fresh ingredients! Gotta love the crock pot too, right?



Pasta Fagioli Soup in a Crock Pot(Olive Gardens Soup)

2 lbs. ground beef
1 onion, chopped carrots, chopped
2 stalks celery, chopped
2 (28 oz.) cans diced tomatoes, undrained
1 (16 oz.) can red kidney beans, drained
1 (16 oz.) can white kidney beans, drained
3 (10 oz.) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
6 teaspoons parsley
1 (20 oz.) jar spaghetti sauce
8 ounces pasta

1. Brown beef in skillet.2. Drain fat from beef and add to crock pot with everything except pasta.3. Cook in crock pot on low 7-8 hours or high 4-5 hours.4. During last 30 minutes on high or 1 hour on low add pasta.5. For extra zip add a little ketchup to individual bowls.
This serves 12-14 people 7 pts plus

Chock Full of Veggies Chili (South Beach Diet)

This is seriously so delicious! I just love it...and I love the fact that you are getting so many vegetables in one dish! Try it.


1 tablespoon extra virgin olive oil
2 bell peppers, chopped
1 1/2 cups mushrooms, chopped
1 large onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon cumin
1/4 teaspoon salt
2 (15 ounce) cans pinto beans
1 (14 1/2 ounce) can no-salt-added diced tomatoes


1 In a large saucepan, heat oil over medium heat. Add peppers,
mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin
to soften. Add seasonings and continue to cook an additional 5 minutes, stirring
occasionally.
2 Add beans and tomatoes with all their juices and bring to a
gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly
thickened.

Cream Cheese Chicken Soup

Source: Deals to Meals meal plan

2 T. butter
1 onion, diced
2 cloves garlic, minced
1/2 cup carrots, diced
2 stalks celery, diced
3 cups chicken broth (or 3 chicken boullion cubes + 3 cups water)
3 potatoes, peeled and finely diced
1 cup milk
4 T. flour
8 oz. cream cheese
seasonings to taste: pepper, parsley, oregano, salt, thyme
2-3 chicken breasts, cooked and cubed

In a large pot, melt the butter and add the onion, garlic, celery and
carrots. Saute, stirring often, for 3-4 minutes, until the veggies are
slightly tender and the onions are translucent. Add the chicken broth
and potatoes. Bring the soup to a simmer and cook, partially covered,
until the potatoes are tender, about 10 minutes. In a liquid measuring
cup, vigorously whisk the flour and milk together until smooth.
Whisk the mixture into the soup, stirring quickly, and cook over
medium heat for 3-4 minutes, until the soup begins to thicken
slightly. Stir often to ensure the soup doesn’t burn. Soften the cream
cheese in the microwave until it is very soft/melty. I usually place the
unwrapped cream cheese on a plate and microwave it for one minute
at 30% power. I like it really, really soft so it doesn’t leave lumps in
the soup. Add the cream cheese to the soup in small tablespoon-size
pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until cream cheese is melted and mixed in well. Add the chicken and heat through. Add spices to taste.