Sunday, March 2, 2008

Main Dishes - Chili, Stews and Soups

New White Chicken Chili
This is my new recipe for White Chicken Chili. It is a compilation of several recipes, and I think it is delcious!

Julie's NEW Easy White Chile for the Crockpot
1 1/4 pound boneless, skinless chicken cut into 1 inch pieces (I now use all the meat except the legs off of a rotisserie chicken.SO EASY!)
2 or 3 cans 15.5 oz. Great Northern beans, rinsed and drained (Or, a combination of canned Great Northern, Navy, Cannellini or Pinto beans.)
1 32 oz. carton Swanson chicken broth
1 pint heavy cream
1 large sweet onion, chopped into medium pieces
3 T instant chicken bouillon granules, or to taste
(I like my white chili to have a chicken taste. You may substitute bouillon cubes.)
2 t ground cumin
1 t ground oregano
2 t minced garlic (fresh or from a jar that you find in produce section)
1 T chili powder
1 t salt
Freshly ground pepper to taste
Enough water to make it soup-like instead of stew-like
THE HOT STUFF- You decide
1 to 2 chipotles in adobo sauce, sliced, with all the sauce from the can (This can be hard to find, but it is the Mexican section.)
1 3 oz. can chopped green chilies, with liquid (Mexican section of store.)
12 slices jarred jalapeno, diced (Mexican section of store.)
The last time I made this, instead of jalapeno pepper slices,I bought a fresh Anaheim pepper and diced it up to add. I made sure to take out the seeds and white membrane. It isn't suppose to be real hot, and it wasn't, but it gave the chili a nice bite.

Add beans, onions, chicken, broth, bouillon, cream and seasonings to crockpot. Stir to mix. Cover
and turn to high for 3 to 4 hours, or low for all day.

Garnish with any of the following:
Chopped green onions, shredded cheese of your choice, sour cream and tortilla chips. Some recipes say to add some chopped cilantro and the juice of 1/2 a lime to each bowl. Your preference.

Corn Chowder

6 slices bacon, diced
½ cup chopped onions
2 cups diced peeled potatoes
2 10 oz. packages frozen corn
10 oz. can cream-style corn
1 T sugar
1 t Worcestershire sauce
1 t seasoned salt
¼ t pepper
1 cup water

In skillet, brown bacon until crisp. Remove bacon, reserving drippings. Add onions and potatoes to skillet and sauté for 5 minutes. Drain. Combine all ingredients in slow cooker. Mix well. Cover. Cook on Low for 6-7 hours.

Variations: To make Clam Corn Chowder, drain and add 2 cans minced clams during the last hour of cooking. Substitute 1 quart home frozen corn for the store-bought frozen and canned corn.

Crockpot Potato Soup


4 to 5 cups cubed potatoes, about 3 pounds
1 can cheddar cheese soup
1 can cream of celery soup
1 soup can water
2 teaspoons chicken bouillon granules - I used Wylers Shakers chicken garlic herb flavor
6 to 8 slices cooked bacon, diced
1/4 cup finely chopped red bell pepper or use 2 tablespoons chopped pimiento
1 cup chopped green onion, with much of the green
Dash ground black pepper
1/4 cup chopped fresh parsley
dash thyme

Combine in crockpot the cubed potatoes, soups, water, bouillon, bacon, bell pepper, and green onion and pepper. Cover and cook on low heat for 7 to 9 hours. Add parsley and thyme for the last hour of cooking time. Serves 4.

February 12th, 2010

It is suppose to snow today, but not until this afternoon. I made it out to the Y to get my exercise class in. Then I came home, showered, got dressed and did as all good Southerners do with the forecast of snow, rushed to the grocery store!

I had a list of some things I needed, and thankfully the store wasn't crowded yet. I guess because this snow may go south of us, and it should all be melted by tomorrow. I had added to the list on the way out the door, ingredients for chili and ingredients for white chicken chili. I wasn't sure which I wanted to make. I do need to have lists for these things now-a-days because although I've made these recipes or variations of them for a long time, at my age, I occasionally forget things. (And, I know I'm not the only one! :o)

I decided on the white chicken chili when I got to the store and have used the following recipe most recently. My taste tester, aka, Sam, tells me, "It is a keeper. You can make this again." White chicken chili is kind of like a thick chicken soup with white beans, but no noodles. It has a Southwest flair, or at least the versions I've made; we love Mexican or Tex-Mex foods, so this recipe IS a keeper. I've tweaked this recipe a bit, making it according to which ingredients I have on hand, but it usually looks something like this:

Easy White Chili
Serves: 4 or 2 very hungry people!

3 skinless chicken breasts, boiled until done, cooled and the meat picked off the bones
1 32oz. container of chicken broth
2 15oz. cans great northern beans, with liquid
1 large onion, chopped roughly
2 teaspoons minced fresh garlic
2 teaspoons ground cumin
1 teaspoon ground oregano
2 C water
2 chicken bullion cubes
Salt and pepper to taste
1 can (3 oz.) chopped green chilies, with liquid

Directions: Add all ingredients except the chopped green chilies to a crockpot. Cover and heat for at least 1 hour on HI and up to 8 hours on LOW. Garnish with green chopped, shredded cheese, tortilla chips or jalapenos! (optional) This recipe adapted from CDKitchen for Bob Talbert`s White Chili

Pictures of Easy White Chili and snow....

Yummy chili and Stephens County Courthouse in the Snow....
Trees behind our house.

Annie's Tasty Tomato Soup

1 can Campbell's Tomato Soup
1 can Rotel Tomatoes
Red pepper flakes
Grated Extra Sharp Cheddar Cheese

Heat soup, tomatoes, and 1 can of milk. Dish into soup bowls and add red pepper flakes and grated cheese for garnish.

Brunswick Stew


1 3-lb. chicken,
1 lb. lean pork,
1 lb. lean beef,
and 3 medium onions, chopped

4 cans (16 oz.) tomatoes
5 T. Worcestershire sauce
1½ bottles (14 oz.) catsup
1 T. Tabasco sauce
2 bay leaves
½ bottle (12 oz.) chili sauce
½ t. dry mustard
½ stick butter
3 T. vinegar
2 cans (16 oz.) small limas or butter beans
2 cans (16 oz.) cream style corn
1 can small English peas
3 small diced Irish potatoes —optional and
box of frozen, sliced okra—optionalDirections:
Place meat in large, heavy pot. Season with salt, pepper. Add onions and cover with water. Cook slowly until meat falls from bones (several hours). Remove from heat and allow to cool.
Tear meat into shreds and return to stock.

4 cans (16 oz.) tomatoes,
5 T. Worcestershire sauce,
1½ bottles (14 oz.) catsup,
1 T. Tabasco sauce,
2 bay leaves,
½ bottle (12 oz.) chili sauce,
½ t. dry mustard
½ stick butter
Cook 1 hour, occasionally stirring to prevent sticking.

3 T. vinegar,
2 cans (16 oz.) small limas or butter beans,
2 cans (16 oz.) cream style corn,
1 can small English peas
(3 small diced Irish potatoes and box of frozen, sliced okra—optional).

Cook slowly until thick. Serve in a bowl.

Julie's Hamburger/Vegetable Soup

1 ½ pounds lean hamburger
Lg. can diced tomatoes (28 oz.)
2 cans tomato soup
2 cans cut green beans
1 can sliced carrots
1 can corn
1 can baby butter beans
(Vegetables can vary according to your taste)
1 T or more of Worcheshire sauce
Salt and Pepper to taste
1 t of garlic salt, onion salt, and oregano
1 pkg. dry onion soup mix

Brown meat and drain. Mix all ingredients together in large crock pot, or stove top kettle and heat slowly.

Serve with cornbread.

Julie’s Chili

2 pound lean hamburger
1 medium onion
2 chopped green peppers
1 large can diced tomatoes (I've started getting the tomatoes with peppers in them. A little bit hotter and the guys love it.)
1 C tomato sauce
2 t chili powder, or to taste
1 t salt
1/8 t red pepper
2 small cans drained kidney beans
Grated sharp cheddar cheese


Cook hamburger with chopped up onions and green peppers. Drain off all fat. Stir in remaining ingredients. Place in large crock pot and cook all day on low or simmer on stove top for 2 hours. Serve with soda crackers or grilled cheese. Garnish with grated cheese.

Frank's Chicken StewThis was listed under Main Dishes - Chicken, but I wanted to list it again here, since it really is a stew.

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
Serving suggestion: crusty bread

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread.
Easy Cream of Broccoli Soup

1 bag cut frozen broccoli (small bag), cooked
1-8oz. pkg. cream cheese
1/2 block Velveeta cheese
2 cans evaporated milk

In saucepan over low-medium heat, place milk and cheeses until cheese is melted. Once all is melted and smooth you may add more milk if you like it thinner. I usually wait until I add the broccoli, sometimes the water from the broccoli is enough.

Julie's Navy Bean Soup

1 pound navy beans
2 quarts boiling water
1 meaty ham bone
1/4 C chopped onion
1/2 C chopped celery
chopped ham
salt and pepper to taste

Wash beans; place in a large bowl and add boiling water. Let beans soak for a few hours. Simmer ham bone
with the beans until beans are tender. Remove bone and remove ham from bone and then chop ham. Add chopped onions and celery. Add water to make about 1 gallon. Add ham meat, salt and pepper. Cook about 30 minutes longer. Serves 8-10 or more.

Kim's Onion Soup

2 t butter
1 C thinly sliced onions
1 t flour
3 C beef broth, canned
4 slices French bread, lightly toasted
1/2 C Swiss cheese, grated
1/2 C Parmesan cheese, grated

Melt butter in saucepan. Brown onions. Add flour and continue to cook. Stir in broth and bring to boil. Reduce heat and simmer for 15 minutes. Preheat broiler. Divide soup between two ovenproof bowls. Top each bowl with two slices of bread. Sprinkle with cheeses and brown under broiler, taking care not to burn the top.

Cream of Potato Soup


2-3 onions
Mashed potatoes or cooked potato pieces
Green onions
Melt 1 stick butter in Dutch oven. Chop and add onions. Cook until translucent. Add left over potatoes which are mashed, blended or processed in food processor. Mash around pan with potato masher. Add milk to desired thickness and correct seasonings. Do not boil. Top with cooked bacon, cut green onion and grated cheese.

Connie’s Gazpacho
1 c
. chopped red onions
1 c. chopped green bell pepper
1 c. chopped cucumbers
1 c. chopped and peeled tomatoes
1 ½ t. chopped garlic
1 ½ t. salt
¼ t. cayenne
¼ c. tomato paste
1 T white vinegar
¼ c. plus 2 T. extra virgin olive oil
1 T. fresh lemon juice
3 c. tomato juice
sprig of thyme
Balsamic Glaze (see below)

Mix all the ingredients except the balsamic glaze together in a bowl or other container, cover, and let sit in the refrigerator overnight.
The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth. You will have about 2 quarts.
Ladle the cold soup into bowls and drizzle the balsamic glaze over the top. You can also garnish with a dollop of sour cream and fresh chopped chives.

Balsamic Glaze: Heat 2 cups balsamic vinegar over medium heat until steam rises from the liquid. Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 or 3 hours, until it has reduced and thickened to a syrupy glaze.

Annie’s Potato Soup

1 inch cubes of potatoes
1/3 stick of margarine
2 cups of milk*
½ cup of flour*
*Mix together really good before adding


1. Put enough water( add butter) in a pan to cover the potatoes and cook them until soft
2. Mix in flour and milk
3. EAT!

Corn Chowder

6 slices bacon, diced
½ cup chopped onions
2 cups diced peeled potatoes
2 10 oz. packages frozen corn
10 oz. can cream-style corn
1 T sugar
1 t Worcestershire sauce
1 t seasoned salt (like Lawry's)
¼ t pepper
1 cup water

In skillet, brown bacon until crisp. Remove bacon, reserving drippings. Add onions and potatoes to skillet and sauté for 5 minutes. Drain. Combine all ingredients in slow cooker. Mix well. Cover. Cook on Low for 6-7 hours.Variations: To make Clam Corn Chowder, drain and add 2 cans minced clams during the last hour of cooking.Substitute 1 quart home frozen corn for the store-bought frozen and canned corn. (This recipe is also in the Crockpot section.)

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This web site is from my years of collecting recipes that I have enjoyed. You will find recipes I've clipped from newspapers, copied out of cookbooks, recipes from relatives and friends. I've given credit when I remembered from whom or where I got the recipe. The recipes that say "Julie's" in front of them, do not mean I created it. I've just made it so many times, I now claim it as my own. Others' names in front of the recipes only mean they gave me the recipe. They may not be the original creator. I have not tested all of these recipes except the ones with my name in front of them, but I'm sure they are GREAT!


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