Crockpot Chicken Chili

Ingredients

2 cups canned black beans
2 cans diced tomatoes with green chilies
1 packet taco seasoning
24 oz chicken breasts
1 cup chopped onion
8 oz tomato sauce
15 oz kidney beans

Directions

Drain beans.
Combine beans, onion, tomato sauce, diced tomatoes with chilies, and taco seasoning in a slow cooker.
Place whole (thawed) chicken breasts on top and cover.
Cook on low for 10 hours or on high for 6 hours.
Half hour before serving, remove chicken breasts and shred. Return chicken to slow cooker and stir back in.
Top with fresh cilantro, reduced fat cheese, and/or light or fat-free sour cream. Serve with cornbread, low-fat chips, or rice.
Note: this makes a lot and it is even better the next day for lunch!

White Bean Chicken Chili

Ingredients
2 tablespoons vegetable oil
3 pounds diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
2 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon oregano
2T chili powder

1tsp cayenne pepper

2 (15.5 ounce) can white beans
salt to taste
ground black pepper to taste

Directions
Heat oil, and cook onion and garlic and chicken.
Stir in broth, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Serve with these toppings for people to choose from: limes, jalapenos, cheese, sour cream, and tortilla chips.

Nutritional Information
Amount Per Serving Calories: 222 Total Fat: 6.1g Cholesterol: 40mg

Split Pea and Ham Soup

Ingredients

• 1 cup chopped onion
• 2 carrots (diced)
• 3 T. summer Savory
• 2 pound dried split pea
• 6-8 quarts water
• 1 ham bone and ham
• salt and pepper to taste

Method

1. In a medium pot, saute onions. Remove from heat and add split peas, ham bone and chopped ham. Add water, and season with summer savory, and salt and pepper.
2. Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
3. Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

Recipe from Audrey Schepler

Mom's Chili

Ingredients

• 2 pounds lean ground beef
• 1 1/2 cups chopped onion
• 2 cup chopped celery
• 2 qt. tomatoes
• Salt and Pepper to taste
• 1/2 of large bottle catsup
• Brown Sugar to taste
• 2 T. chili powder
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cans kidney beans, drained and rinsed

Method

1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

Recipe from Audrey Schepler

Chicken Noodle Soup

Ingredients

1 whole chicken
4 cubes chicken bouillon
14 cups water (Divided)
1/2 lb egg noodles
1 onion
1 c. celery
1 c. carrots
2 bay leaves
1 tsp basil leaves
2tsp salt

Combine chicken with 8 cups water, add onion, bay leaves, salt and pepper in large pan. Bring to a boil until chicken comes off bones easily. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.


Recipe from Audrey Schepler

Broccoli Cheese Soup

Ingredients

3T. Butter
3T flour
2 (14.5 oz) chicken broth
3 C. coarsely chopped broccoli
3/4 C. chopped carrots
1/2 C. chopped celery
1 sm. onion
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp. dried thyme
1C. heavy cream
1 1/2 C. swiss cheese

Method

Melt butter in heavy 4 qt sauce pan; add flour. Cook and stir until thick and bubbly. Remove from heat. Gradually blend in broth. Add next 7 ingredients; return to the heat and bring to a boil. Reduce heat and simmer for 20 minutes, or until vegetables are tender. In a small bowl, blend 1 egg yolk and heavy cream. Gradually blend in several tablespoons hot soup; return to saucepan, stirring until slightly thickened. Simmer another 15 to 20 minutes. Stir in cheese and heat over medium heat until melted. Servings 8-12.


Recipe from Audrey Schepler