Green Chile Chicken Soup

• I found this recipe at Allrecipes.com. I had an idea of what I wanted and this soup turned out so tasty! I used fire-roasted chile peppers and so it was a little hot. 
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• 1/2 cup butter
• 3/4 cup all-purpose flour
• 2 cups milk
• 3 cups chicken broth
• 2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
• 1/2 cup chopped green chile peppers
• salt and pepper to taste
• 1 pinch garlic powder
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• In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.
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• Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.

Creamy White Chili

I love this recipe! I have a simpler chicken chili recipe but the seasonings & sour cream make this delicious! Joe really liked it!

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped
1 1/2 teaspoons garlic powder
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

In a large saucepan, saute chicken, onion and garlic powder 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.  Serve immediately. 

Easy Corn Chowder in Bread Bowl

This is an easy and yummy chowder (*a pampered chef recipe). I never have ham on hand so I either skip it or use slices of ham lunch-meat (browned in skillet) in it's place. It is a good soup to serve in a bread bowl. Bread bowls make any thick soup or stew special. You can find them at local grocery store bakeries if you don't want to make them. Just toast them in the oven before serving.

2 medium potatoes peeled and dicced(if using red, don't peel)
1 C. cubed cooked ham
1/2 C. diced red bell pepper (or any color)
1/2 C. coarsley chopped celery
1 teaspoon butter
2 Tbs. flour
1 can chicken broth (14 oz) ( can substitute water & chicken bullion)
1 can (12oz) evaporate milk
1 can (15oz) creamed corn (can substitute with fresh or frozen corn)
Salt & Pepper to taste
cooked & crumbled bacon (optional)
2 Tbs. chives

Prepare vegetables (dicing). Heat butter in medium saucepan over medium heat. Add bell pepper and celery. Cook and stir until vegetables are crisp- tender. Stir in flour and heat until bubbly. Gradually add broth , evaporate milk and corn. Whisk until blended. Add potatoes; bring to a boil. Reduce heat and cook (uncovered ) for 10 minutes or until potatoes are tender. Stir in ham and heat through. Remove from heat; stir chives into soup and season with salt and coarse black pepper. Top with bacon.

Goulash

This is something I ate as a kid....and now my kids love it!
It is really simple, but tasty!

•Macaroni noodles (cooked)
•Ground Beef (browned)
•1 large Can V8 Juice OR Tomato Juice
(amount depends on how 'soupy' you like it- I like a lot of juice!)
•Salt & Pepper to taste

Combine and heat until warmed through.

Black Bean Soup

This recipe is from my sister Becca. I think the best part is adding lime or lemon juice. Yum!

2 tsp. Olive oil
1/2 Onion (chopped)
1/2 tsp Garlic (minced)
3 cans Black Beans
3 cups Water
1 1/2 tsp Cumin
1 can petite diced tomatoes (about 15 oz)
1/8 tsp Cayenne pepper
2 Chicken Bouillon cubes
1 small can Diced Green Chilies
1 1/2 Tbsp fresh Lime or Lemon Juice ( I prefer lime!)
2 tsp CA style garlic salt

Heat oil in a large pot over medium heat. Add chopped onions and garlic, and sauté until tender. Drain beans and mash 1/3 of them with a potato masher. Add mashed and whole beans to the pot. Add water, cumin, cayenne pepper, undrained can of tomatoes, chicken bouillon cubes, garlic salt, and drained can of chilies. Stir well. Bring to a boil; cover, reduce heat, and simmer for 15-20 minutes. Add lemon juice before serving and stir. *After dishing up, top with sour cream if desired. Great with saltine crackers or tortilla chips.

Cheddar & Broccoli Soup

This recipe is from my sister Becca. We really liked it- but would be better for a cold winter day

3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch nutmeg
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups chicken stock or canned, low-sodium chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup heavy cream (or half & half)
1 1/4 cups shredded medium Cheddar
Croutons, for garnish, recipe followsIn a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes. Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
If you don't have all the ingredients you can substitute.

Tasty Taco Soup

This is a meal I had for the first time in college. This version of the recipe is from my sister Becca. She uses more spices than are typically used, but it is tasty!

1/2 lb lean ground beef
1 onion
1 15 oz. can pinto beans
1 15 oz. can dark red kidney beans
1 15 oz. can light red kidney beans
1 15 oz. can corn
1 28oz. can petite diced tomatoes
1 8 oz can garlic roasted tomato sauce (or plain)
2 Tbl. minced garlic
1 tsp. onion powder
1 pkg taco seasoning
1 tsp. salt
1 Tbl. olive oil
1 tsp. black pepper
Put ground beef in a medium skillet. Sprinkle with olive oil and pepper. Cook for 7 minutes and then add chopped onion. Cook until meat is brown. In a large pot combine the drained beans and corn, and the can of tomatoes. Then add salt, onion powder, minced garlic and half of the taco seasoning packet. Mix well and then add the ground beef and onions. Let simmer about 15 minutes on medium-low heat, stirring occasionally. Taste and add additional taco seasoning if needed. Sprinkle with cheese and serve with Tortilla chips.