5 Ingredient - 15 Minute White Chicken Chili

I found this recipe via Pinterest (originally posted by Gimme Some Oven) This is a keeper! Very good!

Serves 2-4

6 cups chicken broth ( I use Kitchen Basics brand - my favorite)
4 cups cooked chicken ( I used rotisserie chicken)
2 (15 oz) cans great northern white beans
2 cups salsa verde ( I used Herdez brand)
2 tsp. ground cumin

my addition: 2 sliced carrots

Add all ingredients in a large pot; stir to combine. Heat over medium-high heat until boiling, then cover and reduce to medium- low heat and simmer for at least 5 minutes. Serve warm with desired toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onion, sour cream, tortilla chips. Enjoy!

15 Minute Tomato Basil Cheese Tortellini Soup

This is another keeper from Kristen at Iowa Girl Eats. There are only a handful of ingredients, so use a good quality marinara sauce - as she suggests - no Ragu or Prego please. I used Gina Rispoli brand I found at Vons. All natural and very few ingredients. Serve this soup up with a fresh garden, or cesar salad, and some crostini, texas toast, or warm french bread to round out your meal.

Serves 6

2 Tablespoons butter
1 large shallot, or small onion, choppped
3 cloves garlic, minced
salt and pepper
48 oz. chicken broth ( I like Kitchen Basics brand)
24oz jar good quality marinara sauce
3/4 cup fresh  basil, chopped ( 3/4 oz package)
16oz. fresh or frozen cheese tortellini

Melt butter in a large soup pot over medium heat. Add shallots ( or onions) and season with salt and pepper, saute until tender about 3-4 minutes. Add garlic and saute for 30 more seconds. Add chicken broth, marinara sauce, and fresh basil. Turn the heat to high and bring to a boil. Carefully add tortellini to the boiling soup then place a lid on top. Turn heat down to medium, and then cook until tender.

* If you reheat the soup you may need to add additonal chicken stock as the tortellini will absorb some of the broth as the soup sits.

Albondigas (Meatball) Soup

Little Miss Bernie sent me a recipe from the hispanickitchen site and I found this one. It's a keeper! Very good!

For the meatballs:
1 pound ground chuck ( I used ground turkey)
1 cup jasmine OR long grain white rice
1 teaspoon ground cumin
1 teaspoon paprika
2 teaspoons garlic powder ( I used 2 garlic cloves, minced)
1/2 teaspoon pepper
1 teaspoon salt
1 chipolte pepper, minced ( I used 1 chipolte pepper in adobo sauce from a can)
1 egg
Mix all ingredients in a bowl, cover and refrigerate for use later

For the Soup:
3 Tablespoons olive oil
2 roma tomatoes, diced ( I used 10 cherry tomatoes, diced)
1 small poblano pepper, diced
1 medium zucchini, diced ( about 3 cups)
1 small white onion, diced
3 cloves garlic, minced
1 serrano pepper, minced ( seeds and membrane removed)
1/3 cup cilantro, chopped
juice of 1 lime
1 teaspoon EACH: ground cumin, ground coriander, oregano
salt and pepper to taste
8 cups low-sodium chicken broth


In a dutch oven pot heat olive oil over medium heat. Add the onions,  poblano and serrano pepper. Cook for 3 minutes. Add the garlic and cook for 1 more minute. Add the tomatoes, cilantro, lime and chicken broth.  Add ground cumin, ground coriander and oregano. Stir well. Bring to a boil....

meanwhile while the soup is coming to a boil...

Remove the meatball mixture from the refrigerator and make about 30 small meatballs.

When the soup comes to a boil; carefully drop the meatballs into the soup; gently stir. Reduce heat to simmer and simmer for 20 minutes. Add the zucchini. Simmer for another 15 minutes. Add salt and pepper to taste because you are now done!

Ladle into bowls and garnish with green onions, chopped fresh cilantro and lime wedge. Serve with warm corn tortillas. Serves approximately 7.

Mexican Lentil Stew

I found this recipe at Budgetbytes.com. The recipe as written makes 12 servings so adjust recipe by half, or according to your desired servings. It's a quick and easy stew and very tasty too!

2 cups dry red lentils
4 cups of water
2 Tablespoons olive oil
1 medium onion, diced ( I had a red onion, so used that)
3 stalks celery, diced
4 cloves, garlic, minced
2- 14.5oz cans fire roasted diced tomatoes
4 cups vegetable broth ( I used chicken broth)
1/4 teaspoon EACH turmeric and cumin
1 teaspoon chili powder
10-15 dashes hot sauce (tabasco)
1 medium lime
1 bunch cilantro, chopped

In a medium pot, bring dry lentils and water to a boil. Once it reaches a boil, turn off the heat and let sit with a lid on the pot for about 20 minutes.

Meanwhile heat olive oil in a stock pot over medium heat, and begin to cook onion, add celery and garlic and cook until they are soft, but not brown. Add the diced tomatoes, broth, turmeric, cumin, chili powder and hot sauce. Continue to cook over medium heat until hot. ( I simmered for about 5 minutes).

By now the 20 minutes is up and your lentils are cooked. Add the lentils and any remaining water from the pan to the stockpot. Stir well and slightly mash the lentils using the back of your spoon. Once the entire mixture is hot, add a squeeze of lime, salt and pepper to taste and the chopped cilantro.

Serve with more lime and some tortilla chips if you have them!

Bright Red Lentil & Lemon Stew

I found this recipe for Lentil and Lemon Stew on inmybowl.com its a keeper! 


1 tablespoon coconut oil, liquid (I used olive oil)
1 large yellow onion, peeled and medium diced
5 large cloves garlic, peeled and minced
1 tablespoon  fresh ginger, peeled and minced
1 tablespoon ground cumin ( I used ground roasted cumin)
15 ounce can petite diced tomato ( I used fire roasted)
1 lemon, sliced into rounds and seeds removed
3 cups low sodium vegetable broth ( I used chicken broth)
1 cup dried red lentils
1 bunch fresh cilantro, roughly chopped

 Heat coconut oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering. Add the onion and cook, stirring frequently, for 5-7 minutes, or until soft and translucent.

Stir in the garlic, ginger, and cumin and continue stirring until fragrant, about 1 minute.

Stir in the tomatoes, 1/2 the lemon slices, broth, and lentils and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and allow to simmer for 25-30 minutes, or until lentils are soft and tender. Remove from heat and squeeze in the remaining lemon slices. Serve sprinkled with fresh cilantro.

Beef, Potato and Quinoa Soup

Quinoa is a complete protein. It is a good source of fiber, phosphorus and is high in magnesium and iron - good right?! I adapted this recipe out of two others I found on the internet - Laylita's recipes and also one at Skinny Taste. This is a keeper. 


2 tsp olive oil
6-7 scallions, chopped
2 cloves garlic, minced
1 tomato, diced
1 tsp cumin
1/2 tsp smoked paprika
1/2 lb beef, cubed into bite sized pieces
4 cups beef broth
1 cup water
1 tsp beef bouillon, or better than bouillon paste
1 carrot, peeled and sliced
1/2 red bell pepper, diced
2 medium yukon gold potatoes, peeled and diced
1 cup cooked quinoa
6 Tbl fresh chopped cilantro
salt and pepper to taste

Sauté scallions, garlic and tomato in a large pot in the olive oil for about 3 minutes. Add the cumin, paprika, cubed beef, and 1/4 cup of the cilantro. Stir to mix. Sauté for 5 minutes. Add beef broth, water and bouillon, carrot, red bell pepper a little salt and pepper. Bring to a boil. Cover and simmer on low heat about 1 and a 1/2 hours, or until meat is tender. Add the potatoes and cooked quinoa. Cook an additional 25 minutes with the lid off, or until the potatoes are tender. Add remaining chopped cilantro. Top with avocado if you have it.

Curried Salmon Chowder

I found this recipe on Instagram of all places - recipe by Jennifer Smith - no relation. It's a keeper! ...Make sure you have some fresh french bread to help sop up the chowder. Quick and easy.  If you don't like salmon make it sans the salmon and have curried potato soup! I know it's silly to think I "lightened" the recipe by using evaporated milk instead of the heavy cream, and using only half the butter called for in the recipe when you think of the can of coconut milk it uses..hey anything helps right!? right?!

1 large onion, peeled and roughly chopped
4 Tbl butter, ( I only used 2 Tbl)
2 Tbl mild Thai curry paste ( she used 1 Tbl green, and 1 Tbl red, so I did too)
2/3 cup white wine
13 oz can coconut milk (or 13.66 oz as the can comes)
2 cups vegetable broth
1 cup heavy cream ( I used low fat evaporated milk)
2 potatoes, peeled and large diced
2  -8 oz atlantic salmon filets, skinned and cubed
sea salt, freshly cracked pepper
fresh Italian flat leaf parsley

 In a large dutch oven melt butter, add onion, sauté until just beginning to soften. Add the curry paste, sauté another minute then add the white wine, coconut milk, vegetable broth and heavy cream, bring to a boil then turn down to a simmer, add potatoes, simmer for about 15 minutes. Add salmon, cook an additional 2-3 minutes. Add sea salt & pepper to taste and fresh parsley.
* makes 4 good sized bowls

Bean and Kale Soup

1 pound hot or mild italian sausage (removed from casings)
1 onion, chopped
4 stalks celery, chopped
6 large carrots, chopped
3 cloves garlic, minced
3 boxes low-sodium chicken broth
7 stems kale or swiss chard, cut off stems and chopped
1 can cannellini beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 potato, peeled - left whole
salt, pepper to taste
1/4 tsp oregano
red pepper flakes to taste, optional
bay leaf
1 cup small pasta, cooked
parmesan cheese, grated

Saute the sausage in a large pot in a little olive oil until browned. Add onion, celery, carrots, and saute about 5 minutes. Add garlic saute for 1-2 minutes. Add chicken broth, kale, beans, the whole potato and seasonings. Cook for 1 and a 1/2 hours. Take the potato out of the soup and mash with a fork (mash some of the beans too) this will thicken the soup.

Add some of the small cooked pasta to an individual soup bowl and pour ladle of soup over the pasta. ( This way your leftover pot of soup won't have mushy pasta floating in it if you keep it separate from the soup, or if you freeze the soup for later.) Sprinkle some parmesan cheese over the top, and serve with a piece of crusty bread.

Chicken Noodle Soup (with Grandma's noodles)

This is a very good soup! Make this when you are craving a yummy chicken noodle soup, or when people are starting to get sick around you. Fix yourself a bowl of this, and hopefully the shot of penicillin will keep the sickness away from you. 

Try making grandma's noodles from scratch ( recipe in the side bar), or use "Grandma's" Brand frozen egg noodles - thawed according to package directions ( they are good. Found in the frozen section next to Texas Toast in my local store - not sure what section of your store)

If I use chicken from a rotisserie chicken I will throw a whole leg in the pot -skin and all - from the start when I add the broth, so it can flavor the soup

1- 32oz box of Kitchen Basics brand, or Swanson chicken broth

4 cups water

2 tsp chicken bouillon, or chicken bouillon base 

2 tsp olive oil

1 medium onion, chopped

3 carrots, sliced

2 celery stalks, sliced ( I like to use the small inner leaves too)

1 cup dried homemade noodles ( or use the Grandma brand frozen noodles)

1 large boneless chicken breast, *cooked, cut into cubes ( or use chicken from a rotisserie chicken)

salt and pepper to taste

fresh flat leaf parsley, chopped

In a large stock pot heat olive oil, add onions, carrots, celery and saute for about 3 minutes. Add broth, water and bouillon and bring to a boil. Add noodles, bring broth down to a simmer and simmer for 25-30 minutes. Adjust salt and pepper to taste, sprinkle in some flat leaf parsley for color. Add cubed chicken breasts. Serve hot.

* the best way I've found to cook chicken for soups, or to add to casseroles is to poach it. Place 2 boneless skinless chicken breasts in a pan big enough so the chicken is laying flat. Add just enough water to cover completely. Add 1 heaping tsp chicken bouillon and a bay leaf. Bring almost to a boil, just enough so the bubbles start to break on the surface, reduce heat to simmer and simmer for 3 minutes. (boiling makes the meat tough) Turn heat off, cover pan and let sit for 20 minutes. Let chicken cool in broth. The chicken will take in all the flavors of the broth and be nice and tender. Use the broth for the soup in place of some of the water.

** I like a squeeze of lemon and a few slices of jalapenos in my bowl of soup.

Chicken & Dumplings

• 2 tbl butter
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1 medium onion, chopped
• 2 heaping tbl flour
• 6 cups chicken broth
• 1-2 tsp chicken bouillon
• 1 cup broccoli florets, optional
• 2/3 cup bisquick baking mix
• 3 tbl milk
• 2 cups cooked chicken, cut into bite size pieces

Soup:

In dutch oven melt butter, add onion, celery and carrots. Stir and cook until softened, about 6 minutes. Add 2 heaping tablespoons of flour to onion mixture. Stir to incorporate flour and onion mixture, and cook for about 2 minutes to cook out flour taste. Slowly add chicken broth, (and chicken bouillon if using) stirring constantly. Add broccoli florets if using. Bring liquid to a boil. Meanwhile make your dumpling dough while soup is coming to a boil.

Dumplings: *** I double dumpling recipe

Mix according to directions on bisquick box: Stir 2/3 cup bisquick and 3 tablespoons milk in a bowl. ONLY MIX about 4 or 5 stirs, because you do not want to over mix the dough. Over mixing makes them tough. Drop by heaping teaspoons full (they will expand when cooking) onto boiling liquid. Cover immediately and reduce heat to simmer. Simmer covered for 15 minutes. (you are "steaming" the dumplings giving them a more fluffy texture.) Uncover and simmer another 5 minutes. Add cut up chicken. I add a few shakes of black pepper and dried parsley. Serve.

Potato Soup

• 3 tbl oil
• 2 medium onions
• 4 medium potatoes, 1 1/4 pds
• 1 -14 1/2 oz can chicken broth
• 1 cup milk
• 1 1/4 tsp salt

Dice onions. In 4qt saucepan over medium-high heat in 1 tbl oil cook onion until golden brown & tender. Peel and dice potatoes. Add to onions, chicken broth and 3 cups water; over high heat to boiling. Reduce to low; cover and simmer about 10 minutes. Spoon half potato mixture into blender; cover with center of cap removed, blend at low until smooth. Stir in milk. Heat to boiling, stirring constantly. 6 servings.

Hamburger Barley Soup

I also make this with stew meat and like it better than with ground chuck

• 2 pds ground chuck, or stew meat cut in bite size pieces
• 16 oz. can tomatoes
• 6 oz can tomato juice, I use V8
• 7 cups water
• 1/2 cup string beans
• 1 green pepper, diced
• 1 cup celery, diced
• 1/2 cup celery tops
• 1/2 tsp salt
• 1 bay leaf
• 1/2 tsp paprika & thyme
• 2 tsp garlic powder
• 2 tbl soy sauce
• 1/2 cup pearl barley
• 1 cup carrots, sliced
• 1 potato diced

Brown meat; drain. Add everything up to barley. Bring to a boil and simmer 45 minutes. Add carrots cook 10 minutes. Add potatoes cook 20 more minutes.