Crock Pot White Chicken Chili

I love my Crock Pot.  I love easy!!  And this recipe is about as easy as it gets.  It's filling and delicious and freezes really well too.

I used Northern beans and the original recipe calls for you to mash one can of the beans before cooking (it was not originally a Crock Pot recipe).  That would definitely make it a bit thicker - if you try it, let me know what you think!  We really liked it just as is, but it was a bit more soupy rather than like a stew or chili.    

We topped ours with a dollop of Greek yogurt and cilantro and another squeeze of lime.  I love the freshness factor that cilantro adds to dishes - I know some people can't stand it, but I can't get enough of it!

Serves 4-6

Crock Pot White Chicken Chili

4 3/4 cup chicken stock (I use homemade)
1 tablespoon diced jalapeno
1 cup minced onion
2 cans white beans, drained and rinsed
4 garlic cloves, minced
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon salt
ground pepper
juice of one lime
2 boneless skinless chicken breasts

In a large Crock Pot, add all of the ingredients, except for the chicken, and stir to combine.  Place the chicken breasts on top.  Turn on low for 8 hours or high for 4 hours.  When done, remove chicken, shred and return back to the pot.  Stir to combine everything.  Serve with sour cream or Greek yogurt, diced red onion, cilantro or your favorite chili toppings.

(Source: adapted from Patrick and Gina Neely)

Top Ten Most Viewed Recipes of 2013

I took a look back at my posts from 2013 and decided to compile a list of my Top Ten Most Viewed Recipes.  So in case you missed them the first time I've listed them all here...just click the title and it will take you directly to that recipe!  Enjoy!  

#10 - Graham Cracker Eclair Cake 

#9 - Crispy Buffalo Chicken Wraps

#8 - Crock Pot Baked Potato Soup

#7 - Double Layer "Dirt" Cake 

#6 - Crock Pot Buffalo Chicken Sandwiches

#5 - Peanut Butter Kiss Cookies

#4 - Buffalo Ranch Pretzels

#3 - Cinnamon Roll French Toast Bake

#2 - Banana Pudding Poke Cake 

And the #1 most viewed recipe of 2013...Pennsylvania Dutch Chicken Corn Soup

Happy New Year!  I'm looking forward to sharing many more recipes with my readers in 2014!  

Don't forget to follow me on Pinterest and Facebook!  

Crock Pot Baked Potato Soup

If you love loaded baked potatoes, then this is a must try.  It's rich and creamy and reheats really well for the next day's lunch.  I used red potatoes (no peeling!) and diced frozen onion (a huge time saver for meals like this), but you can use large baking potatoes and peel them if you like (you'll only need about 6).  Depending on the size of your red potatoes, you'll need about 8-10.  I think I used 9 because in my bag, some were much larger than others.    

Start cooking your bacon just before your soup is done.  We love this soup topped with bacon, more cheese and sour cream.  Green onions or chives would be great, too! 

Serves 6-8

Crock Pot Baked Potato Soup

8 -10 red potatoes, cut into 1/2 inch cubes
1 cup frozen diced onion
4 cups reduced sodium chicken broth
3 cloves of garlic, minced
1/4 cup butter, cut into cubes
2 teaspoons salt
1 teaspoon pepper
1 cup half & half
1 cup cheddar cheese, plus more for topping
8 slices of bacon, cooked and crumbled
sour cream, optional

 Combine the potatoes through the pepper in the Crock Pot and cook on high for 4 hours (or low for 7).  Potatoes should be tender.  Using a potato masher or fork, mash the potatoes until they are coarsely chopped and the soup has thickened.  Stir in half & half and cheese.

Serve topped with crumbled bacon, more cheese and sour cream.

(Source:  Adapted from Food.com)

 

Easy Chicken Noodle Soup

This soup is my cure-all when my family is feeling icky.  It's the easiest noodle soup you can make - I've even made it for myself when I've been sick.  That's how easy it is!  I have two little ones with coughs and colds, plus it's freezing out, so I decided to whip this up for lunch.  It was done in about 20 minutes.  It's incredibly warm and comforting - add a chicken breast when you add your veggies if you want actual chicken noodle soup.  It will take around twenty minutes to cook (after it starts boiling), then remove, shred and put back in when you stir in the pasta.  Serve with butter crackers or good bread for dipping! 

Serves 4-6

Easy Chicken Noodle Soup

2 quarts reduced sodium chicken broth 

1 chicken bouillon cube

1 cup diced celery

1 cup diced carrots

2 bay leaves

salt and pepper

2 cups dried pasta (I used rotini)

In a large saucepan, combine the chicken broth, bouillon cube, celery, carrots and bay leaf.  Salt and pepper to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper).  Turn heat on medium-high, let it come to a boil and simmer for a couple of minutes.  Add the dried pasta and cook according to the time on pasta box.  Check for seasoning and serve.  

Tip: If you have leftovers, you may need to add more chicken broth the next time you heat it up - as it sits in the fridge, the pasta really soaks up the broth!

Chicken Pot Pie

So this is probably not the Chicken Pot Pie you were thinking...there's not a crust baked on top of this dish.  Where I grew up, in Central Pennsylvania, this is Pot Pie, or more appropriately, Pennsylvania Dutch Pot Pie.  And if you want me to get really technical, "Bott Boi" - which is why we just ended up calling it pot pie.   I can still taste the way my grandmother made it - usually with leftover turkey from a holiday and sometimes with ham (not my favorite).  Creamy and chunky with potatoes, carrots and yummy square-shaped noodles.

This is my very Italian grandma I might add, not a trace of German roots in her!  Just goes to show that it's a PA thing.  And I call these noodles, some may call them dumplings.  I did not use all of the dough that I made.  Just use your best judgement when adding them to the broth.  You know how chunky or not chunky you'll want your soup. 

  

So inviting and comforting looking right?  Perfect for a chilly fall day.  And really very simple!  Serve with good bread for dipping. 

Serves 6-8

Chicken Pot Pie

2 quarts chicken broth

1 quart water

1 large boneless, skinless chicken breast 

2 carrots, peeled and diced

1 rib celery, diced

1/2 medium onion, diced

4 small red potatoes, diced 

2 tablespoons flour added to 2 tablespoons water (for a thickening paste)

For the dough

2 1/2 cups flour

1/2 teaspoon salt 

3 eggs

1 tablespoon cold water

In a large pot or dutch oven, combine the chicken broth, water, chicken breast, carrots, celery, onion and salt and pepper to taste.  Bring to a boil and let simmer until chicken is cooked through.

While that is cooking, make the dough.  Combine everything except for 1/2 cup of flour.  Mix in the remaining 1/2 cup and continue kneading to form a stiff dough, about 10 minutes.  Roll dough on a lightly floured surface to as thin a sheet as possible.  Cut into 2-inch squares.

When chicken is done, remove, shred and return to pot.  Check broth for seasoning; salt and pepper if needed.  Add half of the potatoes, then about half of the dough squares, gently pushing down each layer until covered with broth.  Repeat with remaining potatoes and dough.  Cover and let simmer for about 20 minutes until potatoes and dough are thoroughly cooked.  Stir in the flour paste at this time to thicken the soup (if desired).

   

Pennsylvania Dutch Chicken Corn Soup

Or, as I like to call it, my Semi-Homemade Pennsylvania Dutch Chicken Corn Soup, but that title might be a tad long, don't ya think?  I love this soup.  I have adapted it over the years to become my very own recipe, complete with rivels (those dumpling things) and hard-boiled eggs.  It's easy and will not take you all day, although it tastes like the real deal.  And it only gets better as it sits.

We end up eating this for lunch and maybe dinner again for the next 2 or 3 days.  And it gets thicker, and even more flavorful as it sits.  You could also freeze half of it if you don't feel like eating it over and over again.  We just love it that much!  My 1-year old gobbles it up.  I just use a slotted spoon to drain the broth and he eats the chicken, corn, eggs and rivels with his hands!

   This recipe calls for 3 quarts of liquid.  I have done it many times with 3 quarts of chicken stock, but also with 1/2 stock and 1/2 water.  I don't think it makes a difference...you may just have to season it a bit more at the end if you use water and stock. 

Pennsylvania Dutch Chicken Corn Soup

1 large boneless, skinless chicken breast

3 quarts of reduced sodium chicken broth (or 1/2 water, 1/2 stock)

1 tablespoon salt

1 teaspoon pepper

1/2 teaspoon celery seed

2 cans whole kernel corn (drained)

1 can cream corn

3 large hard-boiled eggs, peeled and chopped

Rivels 

1 egg

1 cup flour

1/2 cup milk

In a large pot, place chicken breast, broth, salt, pepper and celery seed.  Bring to a boil and continue to simmer until chicken is cooked through, 20-25 minutes.  Meanwhile, make the rivels by combining the egg, flour and milk in a small bowl and stirring until combined.  Set bowl aside.  

When chicken is cooked through, remove, shred and return to pot.  Add the kernel corn, creamed corn and chopped egg.  Bring everything back up to a low simmer and start dropping the rivel batter into the soup.  Using 2 spoons, scoop about a teaspoon of the batter onto one spoon, then use the other spoon to scrape it off into the soup.  DO NOT do any bigger than a teaspoon because they grow!  They will start to float when they are done.  Simmer for another 5-10 minutes to combine all the flavors.  

Turkey and Two Bean Chili

Chili is one of the best comfort foods around.  Although it's great in winter, to me, chili reminds me so much of fall and football season.  This is a great recipe to make when you have a group coming over...it easily doubles or triples, so make as much as you need to feed your hungry crowd. 

Chili is so versatile too - you can even do all vegetarian and just use beans, no meat.  This is one of those recipes where you can truly make it your own by adapting to the flavors you like.

   

The result is a spicy, but not too spicy, super hearty chili.  And it really takes no time at all!  It just needs to simmer for about 10 minutes after all the ingredients are combined and you're ready to eat.  And by the way, it's fantastic the next day...just hope you have leftovers.

 Serves 4

Turkey and Two Bean Chili

3 tablespoons olive oil

1 pound of ground turkey

1 tablespoon McCormick's Spicy Montreal Steak Seasoning

1/2 medium onion, diced

1 large green pepper, diced

2 1/2 teaspoons minced garlic 

2 tablespoons Worcestershire sauce

2 tablespoons chili powder

1 tablespoon ground cumin

1 bottle beer (not light beer)

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed 

1 1/2 cups crushed tomatoes

1 cup chicken stock

Heat a deep pot over high heat.  Add 2 tablespoons of the olive oil and the meat.  Season the turkey with the grill seasoning and sear it, browning and crumbling it for 3-5 minutes.  Transfer the meat to a plate and return the pot to the stove.  

Reduce the heat to medium-high and add remaining tablespoon of olive oil.  Add onions, green peppers and garlic and saute until tender, a few minutes.  Return the meat to the pot and season with the Worcestershire sauce, chili powder and cumin.  Add the beer to deglaze the pot and let simmer to reduce by half, 2-4 minutes.  Add the black beans, kidney beans, tomatoes and chicken stock to the chili and simmer for at least 10 minutes to allow flavors to combine.  The longer it simmers, the thicker it will get.  

Serve topped with shredded cheese, corn chips, sour cream, chopped onions, etc.

(Source:  Adapted from Rachael Ray's Uptown Down-Home Chili)

Mexican Chicken Soup with Limes

This is a very light, although very spicy, quick and easy soup!  It could easily be thrown in the Crock Pot but I started it too late in the day so I used my stove top.  The ingredients came together in minutes and I even threw in my chicken breast still frozen.  It will simmer for about a hour to cook the chicken, but I didn't even look at until the hour was up and it was time to shred the chicken.

I found this recipe on the blog, Budget Bytes, which I love because she breaks down the cost of each ingredient and the total recipe cost.  So, this soup is tasty and super cost friendly!  

I love the sourness from the lime juice that gets squeezed in at the end.  And the creamy, coolness of the avocado takes the bite out the spiciness.  And it is spicy!  That tickle the back of your throat spicy...my husband I were clearing our throats and coughing a bit while eating this.  You can absolutely omit the jalapeno if you want to cut down on the heat.  

 Serves 4

Mexican Chicken Soup with Limes

2 tablespoons olive oil

1/2 medium onion, diced

2 stalks celery, diced

1 tablespoon minced jalapeno (I used from a jar, but you can use 1 medium fresh)

4 cloves garlic, minced (I used minced from a jar which would be 2 tsp)

1 large chicken breast

6 cups chicken broth

1 can diced tomatoes with chiles, 14.5 oz

1/2 tablespoon cumin

1 or 2 limes

1 avocado

In a large saucepan or dutch oven, heat olive oil over medium heat.  Cook the onion, celery, jalapenos and garlic in the olive oil for about 5 minutes or until tender.  Add the chicken breast, chicken broth, tomatoes and cumin to the pot.  Bring it to a boil over medium-high heat, then reduce to medium-low, place a lid on top and let simmer for one hour.  

After simmering for an hour, remove the chicken breast from the pot and shred with two forks.  Return the meat to the pot.  Squeeze the juice of 1 or 2 limes into the soup.  Serve and top with a few chunks of avocado and tortilla chips.  

(Source:  Adapted from Budget Bytes)

Creamy Tortellini Soup with Spinach

This rich and creamy soup is in a word, heavenly.  Decadent but not to heavy; creamy, flavorful and just perfect for a cool fall evening.  And it only gets better as leftovers!  I should know...I ate it for the next 2 days for lunch!  And now I wish I had more. 

So you start by chopping some pretty standard veggies for a soup.  Carrots, celery and onions.  Also you'll chop your garlic cloves if using fresh (I used the minced kind from the jar for time saving purposes).  

Saute your veggies in a mixture of olive oil and butter, add flour and make a roux.  Follow that by a lot of half and half (really, a whole quart!), tortellini, chicken broth and some fresh spinach.  The result is a creamy, luxurious, wonderfully cold weather soup.  Yes, lots of cream (I didn't say it was healthy!), but also lots of veggies - including spinach which is so good for you.  Your family will ask for this again and again...

 Creamy Tortellini and Spinach Soup

4 tablespoons butter

4 tablespoons olive oil

1/2 medium onion, diced

1 cup carrots, diced

1/2 cup celery diced

2 garlic cloves, minced

1/4 cup flour

1 quart of half and half

1 can of reduced sodium chicken broth (14 oz)

pinch of nutmeg

1 package of frozen tortellini 

1 1/2 cups of fresh spinach, coarsely chopped

salt and pepper to taste

In a large saucepan, heat the olive oil and butter over medium-high heat.  Add the onion, carrots, celery and garlic and saute until the veggies are tender about 8-10 minutes.  Add the flour and stir, forming a roux for another minute.  Slowly add the half and half and chicken broth and stir until everything is incorporated.  Add the nutmeg and allow to simmer, stirring often until the soup becomes thicker, about 5-8 minutes.  

Add the tortellini and allow it to come back up to a simmer; the tortellini will start to float when they are done (about 3-4 minutes).  Add the spinach, let wilt, and add salt and pepper to taste. 

Serve with good bread for dipping.   

(Souce:  Adapted from Pass the Sushi)

Shrimp Bisque

 This past weekend was pretty fabulous.  The weather was wonderful (still hot, but wonderful) and we spent Saturday and Sunday morning walking and flying a kite on Tybee Island, which is the beach we live about ten minutes away from.  Just an all around great time with the family!  All that time on the beach had my husband and I craving something seafood-y and I have been dying to try the Barefoot Contessa's recipe for shrimp bisque.  But, before I go any further, I just had to share a couple of pictures of my cute family (shameless, I know!). 

 Max Monster heading straight for the water...he's such a beach baby!

Love that my kids love the beach...

 Julesy-Bean...such a cheeser

 Go Jules ~ flying her kite! 

What a great way to end such a fun weekend, with a fantastic dinner.  The weather actually started to turn just yesterday ~ you could feel the humidity leaving and we just knew it was going to start to be a little cooler (thank goodness!  I mean one person can only take so much).  This recipe was just the perfect way to introduce fall ~ warm and creamy and so flavorful.  I faked out seafood stock by simmering some shrimp tales in chicken broth, but you can also follow Ina's recipe exact by using seafood stock (she has a recipe to make homemade as well).  This was even better the next day for lunch.

I love that Ina recognizes in her cookbook that bisques are not typically simple to make...that they require a million steps.  She simplifies it for us already, which is honestly why I was able to make this rich and delicious soup in no time at all.  

Shrimp cooking away with green onions, garlic and sherry.  Looking good already... 

 Serves 4-6 

Shrimp Bisque

1 pound shrimp, peeled, cleaned and deveined (shells and/or tails reserved)

4 cups chicken stock 

3 tablespoons olive oil

3/4 cup chopped green onions (both green and white parts)

1 tablespoon minced garlic

pinch of cayenne pepper

1/2 cup dry sherry

4 tablespoons (1/2 stick) unsalted butter

1/4 cup all-purpose flour

2 cups half-and-half

1/3 cup tomato paste

2 teaspoons kosher salt

1 teaspoon freshly ground pepper

Place the shrimp shells and chicken stock in a saucepan and simmer for 15 minutes.  Strain and reserve the stock.  Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven.  Add the green onions and cook over medium-low heat until they are tender but not browned.  Add the garlic and cook for 1 more minute.  Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.  Add the sherry and cook for 3 or 4 more minutes longer.  Transfer the shrimp and onions to a food processor and process until coarsely pureed.  

In the same pot, melt the butter.  Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.  Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.  Stir in the pureed shrimp, the stock, tomato paste, salt and pepper and heat gently until hot but not boiling.  Serve hot with a French baguette and some garlic butter croutons.  

(Source: Adapted from Barefoot Contessa at Home)

Crock Pot Chicken Tortilla Soup

I wish I had a better picture for this soup!!  It was a cloudy day and I just could not get a good picture anywhere!  Take my word for it, this is delicious.  And done in the Crock Pot, which I love!  I used a frozen chicken breast so if yours is already defrosted, it might not even take as long.  You can also not use the immersion blender, but my husband doesn't really like "chunky" onions and peppers.  Using the immersion blender right in the Crock Pot made this smooth and creamy.  Serve with really good bread or tortilla chips!  

Serves 6-8

1 large boneless, skinless chicken breast
1 cup canned or frozen corn (drained if from a can)
1 can cream corn 
1 cup diced bell pepper 
1/2 onion, diced
1 10 oz can Original Rotel
4 cups low-sodium chicken broth
1/2 teaspoon cumin 
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne

Place chicken breast in the bottom of the Crock Pot.  Add corn, peppers, onions and Rotel.  Pour in the chicken broth followed by all the seasonings.  Stir to combine and cook on low for 5-7 hours until the chicken breast is fully cooked.  

Once chicken is done, remove and shred, set aside.  Using an immersion blender, blend the soup until it becomes creamy (your call on how smooth you want this).  Place chicken back in the Crock Pot, stir and taste for seasoning.  You may need to add more salt, pepper, even cumin at this point.

Crock Pot Chicken Chili

I am constantly on the hunt for delicious, quick and easy dinners...especially for the Crock Pot.  Are you ready for how fast this one is?  I mean, like 5 minutes to put together.  Crazy, right?  Why wouldn't you make it?  Seriously, mix it up before you go to work, turn on the Crock Pot and dinner is ready for you when you get home!

I've seen quite a few variations of this recipe online and on Pinterest, and I have to admit that this recipe came about because I read one of the original recipes wrong!  That, or because it was one of those times where I thought, "Oh, I don't need a list to go to the grocery store."  And we all know how that usually turns out.  :)  So I thought it called for a packet of taco seasoning, when it really called for a packet of ranch seasoning.  Upon getting home without the ranch dressing mix, I had to make do.  And really, now, I wouldn't do it any of way! This has become a staple in our house.  My husband likes to eat it with tortilla chips, almost like a dip.  This "chili" is thick so it definitely works that way, but honestly, I like to just dig right in with my spoon.  It also reheats great the next day for lunch!

Serves 4

Crock Pot Chicken Chili

2 frozen chicken breasts*
1 can black beans, drained
1 can corn
1 can diced tomatoes (either plain or spicy red pepper works great too)
1 packet of lower sodium taco seasoning
1 cup reduced fat ranch dressing, divided
8 oz reduced fat cream cheese
Reduced fat chicken broth, optional

Place the chicken breasts in the Crock Pot and pour black beans, corn and tomatoes (both undrained) over top.  Add taco seasoning, 1/2 cup of ranch and stir all together.  Place cream cheese on top and cook on high for 5-7 hours until chicken is cooked through.  Remove chicken when done, shred and return to Crock Pot.  Stir in the remaining 1/2 cup of ranch and serve.  If it's too thick, add chicken broth to taste and stir.

*if your chicken is thawed, cook on low for 5-7 hours instead of high

Scrambled Egg Soup (Stracciatella)

Want a lunch or dinner in literally the time it takes for water (or in this case broth) to boil?  Then this is your dish!  I grew up with my mom making it, never knowing that it wasn't something she just made up on the fly.  It's more commonly called Italian Egg Drop soup or Stracciatella, which comes from the Italian word stracciato, (torn apart) and stracciatelle (little shreds).  Both describe the way the eggs are added into the broth to produce the shreds of cooked egg.  The eggs in my soup always come out looking scrambled, which is why I call it Scrambled Egg Soup, plus it's easier to say than Stracciatella!  

We ate this soup a lot growing up and I definitely remember it not being one of my favorites.  I hadn't had it for years and out of the blue one day I got a huge craving for it; now I make it once or twice a month for my daughter and I for lunch.  Sometimes there are these random moments that really make me feel like a mom - making this for her is one of them.  Plus I feel like it's a wonderfully healthy dish, with a bonus that it tastes great - she absolutely loves it!  

4 Servings

Scrambled Egg Soup (Stracciatella)

4 cups low-sodium chicken broth

3 eggs

1/4 cup grated Parmesan cheese

a pinch of nutmeg

pepper to taste

Heat broth over medium-high heat.  Scramble eggs with cheese, nutmeg and pepper.  When broth comes to a boil, lower the heat to a simmer and drizzle the eggs into the pot over a fork.  As the eggs cook, move them around slowly with the fork to form the shreds of eggs.  Serve with crackers or good bread.