White Bean Chili

White Bean Chili

Here's another easy crock pot recipe.

White Bean Chili
from Lea A. and Lindsay B.
adapted by D.Lisle

3 cans     great Northern white beans
                 (Bush brand is my favorite...if you have it I think they are worth the extra money. )
16oz       jar salsa
8oz         bag mexican cheese
2tsp        cumin
I added oregano
Salt and pepper to taste
Top with Cilantro
boneless chicken breast

1. Boil chicken breast until fully cooked (30-40 min.)
2. In crock pot combine beans, salsa, cheese, and cumin.
3. Cut chicken into small pieces and add to a crock pot.
4. Cook on High for 4 hours.
5. Top with cilantro.

I had never made this recipe before, but got it from a friend after trying it at a party a few years ago. I definitely plan to make it again.

Lislestyle:
*Because I had the time, I used a bag of dried beans instead. It's much cheaper and if you are around the house not that much work. I used 6 cups of cooked beans.
*I used the fresh salsa made by my local grocery store instead of a more commercial brand. I got mild this time, but I want to try something spicier next time or add fresh jalepenos.
*I made this two days after making my oven roasted chicken so I used leftover chicken from that to put in the soup. When I plan out my meals for the week, I usually try to use recipes with common ingredients so I can use leftovers from one meal in another to cut down on the cooking, have more variety instead of using leftovers, and save money.
*Next time I would like to add cilantro.

I took this to my friends' house and she made open face sandwiches to go with it.

It was the perfect combination!

(Recipe for sandwiches to come!)

Broccoli Cheese Soup

Broccoli Cheese Soup

picture by Kimberly Campbell

Do you have 20 minutes? Then you have enough time to make this. Throw some rolls in the oven or make a sandwich and you will be ready to eat. It is a great meal to take to a friend too.

Cream of Broccoli Soup
1/4 cup     butter
3 tbls        flour
11/2 cup   milk
salt and pepper to taste
2   Chicken bouillon cubes or 3 cups broth
1 can        cream of chicken soup
1 10oz      box of frozen broccoli
1 cup        grated cheddar

1. In a sauce pan, melt butter. Add flour and combine thoroughly. Add milk gradually and cook, stirring until thickened to make a creamy white sauce. Add bouillon cubes and cream of chicken soup. Stir until blended. Set aside.
2. Cook broccoli briefly and drain. Mostly just make sure it is thawed.
3. Add broccoli and cheese to the soup mixture. Simmer for 10-15 minutes until cheese is melted and broccoli is done.
4. Season with salt and pepper to taste.
5. Add water for thinner soup.

Lislestyle: 
*My friend Anna never adds the cream of chicken and actually it is really thick and rich if you do. It is a very creamy soup without it. I don't usually add it either and I thin it with milk too.
*I like to use sharp cheddar because it has a strong flavor.
*I've used a variety of frozen broccoli. If you want bigger pieces find the cut that is bigger. If you want it to be completely smooth, stick the soup in the blender.
*I never cook the broccoli. I put it in a strainer and run water over it for a couple minutes. It thaws and I throw it in.

White creamy sauce

One of my favorite kitchen tools...the pampered chef grater.

I used chopped broccoli this time.

Adding the cheese

Hot and Creamy!

 If you try this recipe, let me know what you think.

No Fuss Potato Soup

Looking for an easy meal?

I found this recipe in a magazine right after college. I've used it for years and love it! It's easy and delicious!

Plug in your crock pot and give it a try! Scoop out a bowlful and enjoy it with your favorite bread!

No Fuss Potato Soup
Servings: 8-10

6 cups    cubed peeled potatoes
5 cups    water
2 cups    chopped onion
1/2 cup  chopped celery
1/2 cup  thinly sliced carrots
1/4 cup  butter
4 tsp      chicken bouillon granules
2 tsp      salt
1/4 tsp   pepper
1 can     12oz evaporated milk
3 tbls     chopped fresh parsley

Directions:  In a large slow cooker, combine the 1st nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender. Add milk and parsley, mix well. Cover and cook 30-60 minutes until heated through. Garnish with chives if desired. 

Lislestyle: I add more onion, celery, and carrots than called for. This recipe makes a lot. Fill some freezer bags of plastic containers with leftovers to thaw for a quick meal later when you are needing a fast and tasty dinner. Pop it in the microwave or heat it on the stove.