White Chili Chicken

Chris and I love Yats' White Chicken Chili, but finding the right recipe seemed impossible. This one is as close as I could come, and got rave reviews from Chris' extended family.

3 large boneless, skinless chicken breasts
4 cloves garlic, minced
About 20 oz. chicken broth
1 can diced tomatoes
1 can diced tomatoes with chilies
1 can chilies
48 ox. Northern beans, drained
2 - 3 Tbsp. cumin (or more!)
1 - 2 tsp. Cajun spices
1 tsp. salt
1 Tbsp. brown sugar
1 c. frozen roasted corn

Throw all the ingredients in the crock pot on low for about 10 hours. Top with jack cheese, sour cream, cilantro, salsa and fresh hot peppers.

Hint: I think next time I may try to use shredded chicken to make it more like Yats.

Yield: 6 large servings

Chicken Gazpacho

This is one of my favorite summer meals , based on a Rachael Ray recipe. The fresh taste and cool temperature is prefect on a hot summer day.

1 whole skinless boneless chicken breast
1/4 c. blanched almonds
1 - 28 oz. can of whole, peeled tomatoes
1 cucumber, peeled, seeded and chopped
1 clove garlic
1 Tbsp. red wine vinegar
Juice of 1/2 lemon
3 Tbsp. EVOO
1 bunch of cilantro
Salt and pepper

In a small saucepan, place chicken breast in 2 inches of water. Cover with lid and bring to a boil. Reduce heat to low and let simmer for 15 minutes while you make the gazpacho.

Pulse almonds in a food processor until finely chopped. Add tomatoes (with juice), cucumber, garlic, vinegar, lemon juice EVOO and a handful of cilantro leaves. Pulse until coarsely chopped. Season with salt and pepper to taste. Chill in a covered container in the freezer for 20 minutes, stirring every 5 minutes (or just stick in the fridge for an hour or so).

Shred the poached chicken using a fork. Pour soup into four bowls, garnishing with cilantro and chicken. Enjoy.

Serves: 4

Sante Fe Bean Soup

I have recently had an obsession with bean soups, mostly because they are so healthy and filling. I have never really like beans, but these soups make them so enjoyable. This recipe is from a wonderful friend, Kathryn. She gave it to me awhile back and I just now made it. Very easy, cheap, healthy and delicious - does it get any better?

1 lb. ground beef
1 onion, chopped (I omit)
1 pkg. Ranch dressing mix
1 pkg. taco seasoning
1 tsp. cumin
1/2 tsp seasoning salt
1/2 chili powder
1 - 16 oz. can black beans
1 - 16 oz. can pinto beans
1 - 16 oz. can dark red kidney beans
2 - 16 oz. can diced tomatoes (I use the kind that has chilies included)
2 - 16 oz. cans white or yellow corn
1 c. water
1 c. cooked brown rice
Sour cream and cheese to put on top

Brown beef and onions in a large soup pot. Drain. Add seasoning packets and seasonings and cook on low for 5 minutes. Add all canned items (do not drain anything!), water and cooked rice. Heat through. Serve topped with cheese and sour cream.

Serves 6-8

Black Bean Soup

I found this recipe in a Cooking Light magazine. Of course, I have altered it a bit, but the result is delicious and very healthy. I actually buy the dry beans, soak them overnight and cooked them for 2 hours the next day. I think they taste better when it is a labor of love!

3 cans black beans, rinsed and drained
3 celery ribs with leaves, chopped
1 large onion (I omit)
1 medium red pepper, chopped
4 cloves garlic
2 Tbsp. olive oil
2 cans chicken broth
1 can diced tomatoes with chilies
3 tsp. cumin
1 tsp. hot sauce
1/4 tsp pepper
1 bay leaf
1 tsp. lime juice
sour cream and salsa

In a small bowl, mash one can of beans; set aside. In a large pan, saute celery, onion, pepper and garlic in oil until tender. Stir in broth, tomatoes, cumin, hot sauce, pepper, bay leaf and beans (both mashed and unmashed). Bring to a boil. Reduce heat and simmer for 15 minutes. Discard bay leaf and add lime juice. Garnish with sour cream and salsa.

Warm-You-Up Potato Soup

I am a big soup fan, and this weather makes me want to cuddle up with a bowl of homemade warmth. This is a simple recipe, but one that will warm you on these cold days. It is delicious served with homemade bread.

6 cups diced potatoes
3 (14.5 ounce) cans chicken broth, divided
4 cups half-and-half cream (I used whole milk instead)
6 tablespoons butter, melted
6 tablespoons all-purpose flour
3 cubes chicken bouillon
1/2 teaspoon ground black pepper
4-5 slices of cooked bacon, crumbled
1/2 c. shredded cheddar cheese

In a large pot, bring potatoes, to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.

Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in potatoes, remaining broth, bouillon and pepper. Add bacon pieces. Heat through and serve topped with cheese.

Crockpot Taco Chili

This recipe was adapted from Lori's blog, NyeSistas Recipes. It has become a family favorite and is super easy to make. I usually fix some simple Cheese Quesadilla to go with it.

2 lbs. ground beef, browned and drained
1 lg. can diced petite tomatoes, undrained
4 oz. green chilies
2 cans whole kernel corn, undrained
2 pkgs. taco seasoning
2 Tbsp. cumin
1 tsp. seasoning salt
1 tsp. garlic powder
Shredded cheddar cheese, sour cream and corn chips to use for toppings

Add all of the ingredients into the crock pot, stir and cook on low for 4-6 hours.