Creamy White Chicken Chili

This soup is perfect for a cold snowy day, but is great for mild temperatures as well.  It's creamy and fresh, and fills the soul!  It's simple to make, and the flavor packs a punch!

Cooking the frozen chicken thighs in the pressure cooker simplifies everything!  If you'd rather use fresh chicken thighs or chicken breasts, just cut the chicken in 1-inch cubes and saute with the onion in a large cast iron dutch oven. Either way works great!

I like to use Real salt and Real Garlic pepper, but of course you can use table salt, pepper and a little bit of garlic powder.  If you don't have a fresh lime, 1-2 tablespoons of lime juice works great!  Olive oil can also be substituted for avocado oil.  

6 frozen chicken thighs

1 quart chicken bone broth, separated

Real Salt & Real Garlic Pepper

1/2 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cumin

2 tablespoons honey

Juice of 1 lime 

1 tablespoon avocado oil

1 large onion, diced

2 garlic cloves, minced

1 can green chili's

3 cans white beans, rinsed and drained

2 teaspoons cumin

2 teaspoons coriander

2 cups frozen corn

1-2 tablespoons cilantro, minced

1 cup whipping cream

salt and pepper to taste

Place 6 frozen chicken thighs in pressure cooker, and add 1 1/2 cups chicken bone broth.  Season with salt and garlic pepper.  Pressure cook on high for 10 minutes, then let it natural release for 10 minutes.  Remove the chicken and cut into bite-sized pieces.  Save the broth!  Place chicken in a bowl and add salt, chili powder, 1/2 teaspoon cumin, honey and juice of 1 lime.  Stir together and set aside.  

In a large cast iron dutch oven, add 1 tablespoon avocado oil.  Heat to medium high, when hot add the onions and saute.  When onions are nearly done, add the garlic and green chili's and saute another 1-2 minutes.  

Using a strainer, strain the chicken broth to catch any fat remnants and pour the broth into the dutch oven.  Add the remaining broth from the 1 quart box.  Add chicken, white beans, 2 teaspoons cumin, coriander, and frozen corn.  Bring to a boil and boil for 3-5 minutes.  Add cilantro and 1 cup whipping cream.

Serve with shredded cheese and tortilla chips.

Copycat Zupas Tomato Basil Soup - Instant Pot

Zupas Tomato Basil Soup is one of my all time favorite things.  I've tried several different recipes for Tomato Basil soup and I've liked some of them, but this hands down is my fav!  It tastes exactly like it!  Wahoo!  It's thick and creamy and fills my whole soul with comfort!  Yum!  Thanks to my sister for sharing it!  The original recipe came from devourdinner.com.  I like to use the S&W Tomatoes (Stewed Italian Recipe) and Costco's Kirkland Basil Pesto, for the canned tomatoes and the pesto.

3 tablespoons butter

3 stalks celery, diced

1 cup onions, diced

4 14.5 oz cans Italian Stewed Tomatoes 

1 cup basil pesto 

2 tablespoons sugar

1/2 teaspoon salt

1/2 cup chicken broth

1 1/2 cups heavy whipping cream

Fresh Parmesan to garnish

Place butter in the Instant Pot.  Add celery and onions.  Saute until soft, stirring often.  Add canned tomatoes, pesto, sugar, salt and chicken broth.  Cook on high pressure for 5 minutes.  When finished, use quick release to release the pressure.  Pour hot soup in blender and blend until smooth.  (Or you can use an immersion blender.)  Pour blended soup back into the Instant Pot.  Stir in whipping cream.  If the cream cooled the soup down too much, just press the saute button, and heat it for a minute or two.  Turn off saute when it's the temperature you'd like, and press keep warm.  Serve with fresh parmesan if desired.

Moroccan Lentil Stew

This hearty curry vegetable stew is delicious and warms the soul!  If you want it to be more of a soup and less of a stew then add 1 1/2 more cups of broth.  You can also increase the cayenne pepper if you want it spicy.  I use homemade canned whole tomatoes, but you can use 32 oz of any canned tomato you'd like.  

2 tablespoons olive oil
1 onion
4 cloves minced garlic

4 ribs celery diced

1 1/2 teaspoons cumin

1 teaspoon turmeric

1 teaspoon cinnamon

1/8 teaspoon cayenne pepper

1 15 oz can chickpeas, rinsed and drained

1 quart whole tomatoes

1 lb frozen cauliflower florets

2 cups sliced carrots

4 cups vegetable broth

1 bay leaf

1 cup red lentils

Saute onion in olive oil over medium heat.  Prepare celery then add to the onions and saute for 3 more minutes.  Add garlic, cumin, turmeric, cinnamon and cayenne pepper to the pot.  Stir and cook for 1-2 minutes.

Add tomatoes, chickpeas, frozen cauliflower, carrots, broth, and a bay leaf.  Turn heat to high, place a lid on, and bring soup to a boil.  Add lentils and let it come back to a boil.  Turn heat down to low and simmer for 30 minutes with the lid on.

Remove bay leaf, and salt to taste.

Favorite Chili

This is by far my favorite chili recipe!  I took some things I liked from a few of my past recipes and combined it to make the best chili ever!  It's thick and chunky and soothes the soul on a cold day!  

It has just a little kick if you put in a whole jalapeno, but I wouldn't say it's spicy.  If you'd rather not have that extra heat, you could just put in 1 tablespoon jalapeno, seeded and finely chopped. 

1 lb ground beef

2 onions or 1 extra large onion

1 cup green pepper, diced

1 jalapeno, seeded and finely chopped  

1 (10 ounce) can Mexican-style tomatoes (Rotel - Mild Diced Tomatoes and Green Chilis)

1 (29 ounce) can tomato sauce (or four 8 ounce cans tomato sauce)

1 quart homemade canned tomatoes, or store bought crushed tomatoes

2 tablespoons cumin

2 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon paprika

2 (14 ounce) cans kidney beans, drained and rinsed

1 (14 ounce) can black beans, drained and rinsed

Toppings - sour cream, shredded cheddar cheese

Cook ground beef with onions and peppers in a large cast iron pot or dutch oven.  Season with salt and pepper.  Drain excess grease and add the rest of the ingredients.  Bring to a boil, then cover and simmer for 30 - 60 minutes.

Corn Chowder

4 - 6 cups corn, frozen or fresh

2 cups potatoes, diced
1 large onion, diced
1 1/3 cups water
1 teaspoon pepper
8 GF chicken bouillon cubes
7 cups milk, divided
4 tablespoons butter
1/2 cup featherlight flour

In a large saucepan combine fresh or frozen corn, potatoes, onion, water, pepper and bouillon.  Bring to a boil, reduce heat and simmer until vegetables are soft.  Stir in 6 cups milk and the butter.  Bring to a boil.  Combine 1 cup milk and 1/2 cup flour and whisk until smooth.  Stir milk & flour mixture into the soup.  Boil 1 minute until thick and bubbly.

Pressure Cooker Beef Stew

I love a nice warm bowl of Beef Stew on a cold winters day!  This recipe is great because you can serve it as a stew, or as a gravy over mashed potatoes!  It's adapted from a recipe by Wendy Paul.

2 pounds stew meat
28 ounces crushed tomatoes, (or stewed tomatoes that have been blended)
1 cup light grape juice
2 cups sliced carrots, (1/2 inch slices)
1 cup celery, diced
1 medium onion, diced
1 GF beef bouillon cube
1 cup water
2 bay leaves
1 teaspoon minced garlic
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
Mashed potatoes (optional)

Place stew meat in electric pressure cooker.  Add tomatoes, grape juice, carrots, celery, and onion.  Dissolve 1 GF beef bouillon cube in 1 cup of water by placing in microwave for 1 minute on high.  Pour the broth in the pressure cooker.  Add bay leaves, garlic, oregano, basil, salt and pepper. 

Place lid on top and secure.  Cook on high pressure for 25 minutes.  When time expires, let the pressure release naturally for 10 minutes, then use the quick release method.  Put stew on simmer. 

In a small bowl mix the cornstarch and water.  While stirring, gradually pour into the stew to thicken.  Serve in a bowl as a stew, or over mashed potatoes.

Wisconsin Cauliflower Soup

Every time I walk into the restaurant Cafe Zupas my heart skips a beat wishing I could try the Cauliflower soup.  I settle for the gluten free Tuscan Bean & Vegetable, which is very good, but oh how I wish they were all gluten free.  I've been on the hunt for Cauliflower soup recipe and have tried a few that were not so good, but I've finally found one that is delish!  This recipe is adapted from the Chef in Training blog and you can find the original recipe here.  My family likes a little texture in our soup, so I don't blend it toward the end.  That's why you can see a little celery in the photo.  The directions for both ways are listed below.

You can find my recipe for the breadsticks here.

3 tablespoons butter
1 medium onion, diced
2 stalks celery, diced
1/4 cup featherlight flour, or another all-purpose GF flour
1/2 teaspoon salt
1 pint half and half
1/2 cup milk
3 1/2 cups water
2 chicken bouillon cubes
1 head cauliflower, chopped
1 teaspoon Dijon mustard
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup pepper jack cheese, shredded

In a large saucepan add butter, onion and celery and saute for about 10 minutes, until very soft.  Add flour and stir until flour is heated about a minute.  Slowly add half and half, milk, water and bouillon cubes, stirring constantly.  Add chopped cauliflower and heat to a boil, stirring often.  Reduce heat and simmer until cauliflower is tender.

Here is where you make a choice; texture or smooth?

     Texture:  If you like a little texture in your soup, whisk the soup to break the cauliflower into  
                    smaller pieces.

     Smooth:  If you like the soup smooth, place soup into a blender and blend.  Then return soup to the
                    saucepan and heat until hot, stirring occasionally.

Remove saucepan from heat and stir in mustard and cheese until melted and smooth.  Top with shredded cheese for garnish.

Beefy Vegetable Noodle Soup

This hearty soup is colorful and delicious!  It's a one pot meal that is quick to put together.  I love that it uses leftover roast beef and gravy!  My kids aren't huge into soups, but they all loved this one!  It is also perfect to grind up into baby food because it full of veggies, meat and noodles.  My baby loves it as much as anyone!  It is adapted from Valerie Phillips "Beef Vegetable and Noodle Soup" in her Soup's On! cookbook.  (Which is a great find!  It has a lot of soup recipes that are naturally gluten free, or easily adaptable.)

2 cups leftover roast beef, diced
1/2 cup leftover gravy (GF of course!)
1 (16 ounce) pkg frozen mixed vegetables
2 cups frozen diced O'Brien-style hash browns
1 (14.5 ounce) can petite-diced tomatoes
1 tablespoon dried onion
6 beef bouillon cubes (Western Family is gluten free)
1 bay leaf
1 teaspoon sugar
6 cups water
salt to taste
pepper to taste
2 cups GF brown rice spiral pasta

Put everything except the salt, pepper and pasta into a large pot.  Bring to a boil.  Add pasta and cook until tender, stirring occasionally.  Season to taste with salt and pepper.  Take out bay leaf prior to serving.

Minestrone Soup

This Minestrone Soup recipe is definitely a keeper!  My sister Cheyenne gave it to me and told me it was a MUST try!  Wow!  I was completely surprised by the delicious flavor!  It has it all; veggies, pasta, beans, cheese, and delicious spices!  How can you go wrong?  It's hearty and good for you too!

2 slices of bacon, chopped (or 1 oz Pancetta, chopped)
1 1/2 cup onion, chopped
4 garlic cloves, minced
1 cup carrots, chopped
3/4 cup celery, minced
1/2 small head green cabbage, chopped in 1 inch pieces
1-2 small zucchini, chopped
1 teaspoon dried rosemary
1 teaspoon dried parsley
2 teaspoons dried basil
2 quarts whole tomatoes
1 quart water
5 chicken bouillon cubes
2 teaspoons salt
1 (15 - 19 oz) can Cannelloni, Great Northern or other white beans, drained and rinsed
2" x 3" piece of Parmesan Reggiano, cut into smaller pieces
2 cups dried GF pasta (macaroni or shells)

Prepare veggies before you begin and set aside.  Drain and rinse white beans.  Mash half of the beans and leave the other half whole.  Set aside.

Cook bacon in a large soup pot until bacon has released its fat, 2 - 3 minutes.  Add onion and saute until almost tender.  (If bacon doesn't produce enough grease to keep the onions from sticking, add a little olive oil.)  Add minced garlic and cook for another minute.

Add carrots, celery, cabbage, zucchini, rosemary, parsley and basil to the pan.  Cook and stir until veggies begin to wilt, about 5 - 8 minutes.

Add tomatoes, water, chicken bouillon, salt, beans, Parmesan cheese, and pasta.  Cook until pasta is tender, about 16 - 20 minutes.  Stir every few minutes.  Add salt and pepper to taste.  Serve immediately or keep warm in a crockpot until ready to serve.

•  If adding fresh spices use the following:
        1 4-inch sprig rosemary, chopped
        1/4 cup packed parsley, chopped
        1/2 cup packed basil, chopped

•  I use whole tomatoes I have canned myself.  If using store bought canned tomatoes, I would use stewed tomatoes.

Cheeseburger Soup

When I first heard about this soup I had my doubts!  Cheeseburger soup with ketchup and mustard?  What?  But I have to say, it's actually delicious!  It's crazy how it really does taste similar to a cheeseburger!  It's a hearty soup with a yummy flavor!  You have to try it!

1 lb hamburger
1 cup onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 garlic clove, minced
3 cups chicken broth
2 cups potatoes, peeled, diced
1 teaspoon basil
3 tablespoons butter
1/4 cup featherlight flour
1 1/2 cups milk
2 cups Cheddar cheese, grated
1/4 cup ketchup
2 tablespoons mustard
salt & pepper to taste

Brown hamburger, onion, celery, carrots and garlic.  Season with a little salt & pepper.  Stir in broth, potatoes and basil.  Bring to a boil; reduce heat and simmer 10 - 12 minutes or until potatoes are cooked through.  In a separate saucepan melt butter.  Whisk in flour and heat through.  Add the milk and stir until smooth. Add the milk mixture to the soup and bring to a boil.  Reduce heat to a simmer.  Add cheese, ketchup, and mustard, stirring until the cheese is melted.  Add salt and pepper to taste.  You can serve this with chopped pickles, or relish!

Note:  I just make my chicken broth with water and 3 chicken bouillon cubes.

Broccoli Cheese Soup

My aunt Jeanette used to make this soup every Christmas Eve!  It has become one of our family favorites!  I'd had to say it's my boys favorite soup.  I like this particular recipe because of all the veggies in it, and it's simple to put together!  The original recipe had twice as much butter/flour, but I've found it's not necessary, especially when it's made gluten free.  It makes a huge amount, big enough for a crowd!

4 quarts water
12 chicken bouillon cubes
5 - 6 cups vegetables:
     1 cup onions, diced
     1 1/2 cups celery, sliced
     1 1/2 cups carrots, sliced
     2 cups potatoes, 1/2 inch cubes
28 ounces frozen broccoli florets
3/4 cup butter (1 1/2 cubes)
3/4 cup featherlight flour
1 15 ounce jar Cheese Whiz

Bring water and bouillon cubes to a boil.  Add veggies and simmer until tender.  Add frozen broccoli and continue to simmer.  In a separate pan, melt the butter.  Add the flour to the butter.  Whisk and cook until thickened.  Pour butter/flour mixture into soup, and stir.  Add Cheese Whiz.  Stir and cook until ingredients are combined well.

Chicken Noodle Soup

I love homemade Chicken Noodle Soup.  The Tinkyada brown rice macaroni noodles in this are great!  This recipe is one that you can easily change according to your likes.  If you like more liquid, add more water and bouillon.  If you like more carrots and celery, you can easily throw them in.  I cook everything in a big pot, to make things simple!  I add about 8 bouillon cubes, and then taste it.  I add more until I like the flavor.  This is a recipe I usually don't measure things out, I just add what I feel like!

3 1/2 quarts water

7 - 8 chicken tenders, or 2 - 3 boneless skinless chicken breasts

4 celery ribs, sliced

7 carrots, sliced

1 onion, diced

1/2 teaspoon pepper

10 chicken bouillon cubes

3 cups dried noodles

Place water, chicken, celery, carrots, onion, and pepper in a large saucepan.  Boil until chicken is cooked.  Pull out chicken using a slotted spoon and place on a cutting board.  Let rest for a few minutes, then cut into bite sized pieces.  Place back into the water.  Add bouillon, dried noodles and pepper.  Cook until noodles are tender.  Serve.

Southwestern Chicken Soup

This soup is so flavorful and delicious!  The yogurt and fresh cilantro add a nice touch!  A big thanks to my friend Katie for sharing it with me!  There was only a small amount left over that I served over rice for my lunch the next day, which was also a delicious way to eat it!  Next time I'll double the recipe!

1/2 lb chicken breast, cut into 1/2 inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
2 T olive oil
1 (15 oz) can whole kernel corn
1 can black beans, rinsed and drained
1 can (14 1/2 oz) chicken broth
1 can diced tomatoes and green chilies, undrained
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
plain yogurt
fresh cilantro, minced

In a large skillet over medium heat, cook the chicken, onion and garlic in olive oil until chicken is no longer pink.  Stir in the corn, beans, broth, tomatoes, cumin, salt, and chili powder.  Bring to a boil.  Reduce heat; cover and simmer 10 - 15 minutes.  Garnish with yogurt and cilantro.

Notes:
  •  I added twice as much onion
  •  I made the broth with 2 cups water and 2 chicken bouillon cubes
  •  I used 1 1/2 cups frozen corn instead of canned corn

Cream of Chicken Soup

1 medium onion, diced
2 tablespoons butter
2 tablespoons featherlight flour
2 cups milk
3 chicken bouillon cubes (gluten free)

Saute onion in the butter.  Stir in the flour.  Heat it slightly and stir in the milk.  Add the bouillon cubes and stir until thick and the bouillon dissolves.  This soup is very flavorful because of the 3 bouillon cubes.  It works great in sour cream potatoes, chicken enchiladas, etc.  If you don't like it as strong, just add 2 cubes.

Taco Soup

So easy and delicious!

1 lb hamburger
1 medium onion, diced
1 4 oz can diced green chili's
2 quarts whole tomatoes
1 15 oz can black beans, drained & rinsed
1 15 oz can kidney beans, drained & rinsed
1 15 oz can creamed corn
4 tablespoons taco seasoning
2 - 3 teaspoons cumin

cheddar cheese
crushed tortilla chips

Brown hamburger and onion.  Season with salt and pepper.  Add the rest of the ingredients and simmer 5 minutes.  Serve with cheddar cheese and crushed tortilla chips.

Clam Chowder

My aunt Jeanette would make this every Christmas Eve.  I looked forward to it every year!  Instead of using "wheat" flour like she does, I just substitute it with featherlight.  You don't need any xanthan gum.  It thickens just fine.  You don't have to picky about how many vegetables you add.  Just add about 5 - 6 cups.  If you like it chunky add more, if you like it thin add less.

1 cup celery, chopped

1 cup onions, diced

3 cups potatoes, peeled and cubed

1 cup carrots, peeled and sliced

2 cans minced clams

1/2 cup butter

1/2 cup featherlight flour

1 quart half and half

1 ½ teaspoons salt

½ teaspoons sugar

pepper, to taste

2 teaspoons Beau Monde seasoning

2 teaspoons lemon juice

dash GF Worcestershire sauce

Put celery, onion, pototoes and carrots in a large saucepan.  Drain the clam juice into the pan with the vegetables. Set clams aside.  (If you add them now they can become rubbery.)  Add just enough water to cover the vegetables.  Cook until tender, about 20 minutes.  

While vegetables are cooking, make a rue.  In a separate saucepan, melt 1/2 cup butter at medium temperature.  Add the flour and whisk.  Stir for just a bit, heating the flour/butter mixture.  Add half and half.  Stir regularly until it thickens and begins to boil.  Take off the heat.

When vegetables are soft.  Pour the thick cream sauce into the pan with the vegetables.  Stir until combined.  Add salt, sugar, pepper, Beau Monde seasoning, lemon juice, Worcestershire sauce, and clams.  Stir and heat another 4 or 5 minutes.  Eat, or keep warm in a crockpot.

White Chili

1 large onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chicken
2 cans white beans, rinsed & drained
7 cups water
6 chicken bouillon cubes
1 can green chili's, diced
2 teaspoons cumin
1/2 teaspoon pepper
1 1/2 teaspoon oregano
2 to 3 tablespoons cilantro, chopped
tortilla chips
shredded cheese

Saute onion and garlic in olive oil.  Add chicken, beans, water, bouillon, green chili's, cumin, pepper and oregano.  Simmer 15 - 20 minutes.  Before serving stir in cilantro.  Serve with crushed tortilla chips and shredded cheese.

Mexican Chicken Corn Chowder

I adapted this recipe from a Taste of Home Magazine.  I took it to a Halloween party and the pot was licked clean!  This recipe fills a crockpot.  You could half the recipe easily if that's too much.  Enjoy!

12 chicken tenders or 3 chicken breasts

1 cup diced onion
3 garlic cloves, minced
3 Tbsp butter
4 chicken bouillon cubes
2 cups hot water
2 tsp ground cumin
1 qt half and half cream
4 cups shredded Monterey Jack cheese
2 cans (16 oz) cream-style corn
2 cans (4 oz) chopped green chilies, undrained
2 dashes hot pepper sauce
2 medium tomatoes, chopped
1/4 bunch cilantro, chopped

Cut chicken into bite-size pieces.  Brown chicken (seasoning it with a little salt and pepper), onion and garlic in butter until chicken is no longer pink.  Dissolve the bouillon in hot water.  Add to pan along with cumin; bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Add cream, cheese, corn, chilies and hot pepper sauce.  Cook and stir over low heat until the cheese is melted and soup is heated through.  Stir in tomato and cilantro.  Serve immediately.

Note:  You can keep the soup warm in a crockpot for a few hours if you'd like.  Just wait and add the tomato and cilantro until you're ready to serve.

Chunky Mushroom Crockpot Chili

1 lb hamburger
1 large onion, diced
1 green or red pepper, chopped
3 cloves garlic, minced
1 quart whole tomatoes
15 oz can kidney beans, rinsed
15 oz can black beans, rinsed
8 oz mushrooms, sliced
1 cup Pace Picante Sauce (salsa)
2 8 oz cans tomato sauce
2 Tbsp chili powder
2 teas cumin
1 1/4 teas salt
3/4 teas oregano

Brown hamburger, onion, pepper, and garlic, with some salt and pepper.  Drain and pour into a crockpot.  Add the remaining ingredients to the crockpot.  Cook on low for 4 - 6 hours.