White Chicken Chili Soup (Weight Watchers Recipe)

2 lbs chicken breast                  14 oz can pinto beans/drain and rinse

2 tsp cumin                                14 oz can white beans /drain and rinse

1 tsp garlic powder                    14 oz can corn /drain

1 tsp onion powder                    16 oz jar green salsa

salt and pepper                            4 cups chicken broth

Place all ingredients in a crockpot on low for as long as it takes for chicken to be done and easily shreds. 4-6 hours

Amount of chicken can be increased depending on how much meat you prefer. 

You may vary the type of beans you may like.

Chicken Enchilada Soup

4 cans of cream of chicken soup
1 lb of Mexican Velveeta Cheese
1 can Rotel tomatoes
1 small can green chilies
4-6 chicken breasts-cooked and shredded
1 pt half and half (can use fat free)
2 cups milk
salt and pepper

Mix all together and heat thoroughly. You may add more tomatoes/milk etc depending on how thick you like it. Spice it up as much as you like or tone it down using different flavors of tomatoes.

Egg Drop Soup

4 c chicken broth, plus 2 T.
1/2 tsp grated fresh ginger
1 T soy sauce
1 T cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
salt and white pepper to taste

Bring broth, ginger, soy sauce to a boil. In small cup, make a slurry by combining cornstarch and 2 T chicken stock. Stir until dissolved. Slowly pour cornstarch mix into chicken broth while stirring the broth until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off heat and add green onions. Season with salt and pepper, serve immediately.

Apple Onion Soup with Cheddar Bacon

2 T butter
3 med. onions, thinly sliced
3 med. granny smith apples, peeled, cored, cut into 1/4 inch slices
Kosher salt
6 c chicken broth
1 3/4 cups beef broth
1/4 c dry red wine
1 bay leaf
pepper
6 oz sharp cheddar cheese, grated
1 lb cooked bacon, crumbled
1 T finely chopped sage
1 french baguette, cut into slices.

1. Heat butter in large stockpot over medium heat
2. Add onion, apples, and 1/2 tsp salt. Cook, stir, scraping until deeply carmelized and bottom of pan has crust on it. (about 30 minutes)
3. Stir in chicken broth, beef broth, and wine, and bay leaf. Bring to boil and scrape bottom of pan with wooden spoon to loosen crust. Simmer 20 minutes. Discard bay leaf and season with salt and pepper. Stir in chopped sage.
4. Combine bacon and cheddar in another bowl.
5. Put soup into individual crocks/bowls, top with baguette slice and cheddar-bacon. Broil in oven until cheese is melted and bread is toasty. Watch very carefully so cheese doesn't burn.

One Pot Lemon Chicken Artichoke Stew

*Note* Have all ingredients ready before starting to cook, as it goes fast once started. We have set off the smoke alarm numerous times while cooking the chicken because we didn't have everything ready!

1.5 lbs chicken, cut into 1 inch cubes
4.5 T flour
3/4 tsp salt
1/2 tsp pepper.
Toss flour, salt, pepper. Coat chicken with mixture.

4 T lemon juice
1 tsp lemon zest
3/4 c chicken broth
Heat 2 T oil over med high heat in big pot. Add chicken, cook until brown on all sides (about 6 min.) Reduce heat to medium, add 4 T lemon juice and 1 tsp lemon zest, and 3/4 c chicken broth. Cook, stirring and scraping until liquid thickens, 1-2 minutes.

3 c chicken broth
2 small potatoes, diced.
3 T capers
Add these ingredients and simmer about 10 minutes.

Add one can of separated artichoke hearts, cook 5 more minutes or until potatoes are soft.

Sweet Potato, Barley, and Vegetable Soup

1 c medium barley
1 bay leaf
1/2 tsp fennel seed
9 oz package baby carrots
1 chopped onion
2 celery stalks chopped
3 garlic cloves, minced
2 sweet potatos, peeled and chopped
2 c frozen corn
2 c frozen green beans
1/4 tsp salt
1/4 tsp pepper
42oz vegetable broth
4 c water
14 oz can diced tomatoes with herbs, undrained

Place all ingredients except tomatoes in 5-6 quart crockpot in order given. Do not stir. Cover crock pot and cook on low for 6-8 hours. Stir soup, add tomatoes. Cover crockpot and cook for 15 minutes longer. Remove bay leaf, serve.