White Bean Chili

I got this from my friend Paige's family recipe blog. I about died, it's SO GOOD! So perfect for a cold spring day.

1/2 lg onion chopped

3 cans white beans, rinsed and drained
3 cans chicken broth
1 sm can diced green chili's
3 cups diced cooked chicken
2 tsp oregano
1 tsp cayenne
4 tsp cumin
1 tsp garlic
1 cup sour cream
2 cups grated monterey jack cheese

1 can diced tomatoes (BEST part in my opinion, it's not called for but I LOVED adding them)
In large pan, cook the chopped onion in a little olive oil. Cook until done.
Add remaining ingredients, simmer about 30 min.

When ready, stir in sour cream and cheese, or sprinkle cheese in each bowl, I also added some cilantro and chips. MMMMM

Thick Chicken Noodle Soup

I LOVE this Chicken Noodle Soup, I especially love it the next day because its even thicker! I got the recipe from an older lady in my old ward. I love her wisdom and friendship. Who knew I could be such good friends with someone who could be my grandma. Thats probably why I love her so much, she could be my grandma.

4-5 frozen chicken breasts
2-3 1/2 qts water
2 tsp salt
3 lrg carrots diced
2-3 celery ribs chopped
1 medium onion diced small
2 tsp poultry seasoning (if you don't have it you can substitute 3-4 chicken boullion cubes)
1 Tbls chopped parsley
3 cups noodles
1/2 cup flour
1 cup evaporated milk
1/2 cup butter/marg

-Put chicken, water and salt in pot and boil until tender.
-take out chicken and add carrots, celery, onion, seasoing, and parsley cook until partially done, 15 min or so.
-Add noodles and cook according to package about 10 min.
-Add chicken back in and then mix the flour and milk together and pour into pot to thicken the soup.
-Cut up the butter, place in pot and stir till all blended and melted.

Enjoy!

Creamy Wild Rice and Tomato Basil Soup

3T butter

3 T olive oil

1 med onion chopped (I dice my small)

2-16oz cans diced tomatoes

2 cups chicken broth (I use a bit more, only if needed)

1/2 cups zanarans long grain wild rice

pinch of salt and pepper

2 T fresh basil

4 cups whipping cream

Heat butter, oil, onion, and carrots about 10 min still soft. Add everything except for whipping cream. Bring to a boil, then reduce heat and simmer for 1 hr. Add more broth if needed at this time. Remove from heat and add whipping cream. Enjoy!

This is one of my favorite Fall soups, its not low fat thats for sure but its so good!!!! You could serve it with grilled cheese but believe me its filling enough on its own.