White Chili

Ingredients:

8 oz. monterrey jack cheese with jalapenos, aka pepperjack OR 1/2 pepperjack and 1/2 regular monterrey jack so it's not too spicy)
3 cans Navy beans
1 jar salsa
1/2 t. cumin
chicken, shredded or chunks, optional
vegetables like corn, optional

Directions:
Combine ingredients and heat until cheese is melted. Can serve with tortilla chips as a dip.

Broccoli Chowder with Corn and Bacon

Ingredients:

6 slices bacon, cooked, cut into 1-inch pieces
2 tablespoons butter
1 medium onion, chopped
1/4 cup flour
2 cans (14.5 ounces each) chicken broth
2 large baking potatoes, peeled and diced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
1 package (10 ounces) frozen corn kernels
1/2 teaspoon dried thyme
1 cup milk
Coarse salt and ground pepper

Directions:

Melt 2 tablespoons butter in a large stock pot.
Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
Add flour; cook, stirring constantly, 30 seconds.
Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes.
Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes.
Season with salt and pepper. Serve topped with bacon.

(submitted by Leslie Soelberg, original recipe from Martha Stewart)

Creamy Chicken Noodle Soup

Ingredients:

3-4 boneless skinless chicken breasts
1 quart water
2 cubes chicken bouillon
1 package egg noodles, small
2 cans cream of chicken soup
1 can evaporated milk
1 pint sour cream
1/2 lb. peas, frozen
1/2 lb. mushrooms, optional

Directions:

Bring water to boil in large stock-pot, add bouillon cubes and boneless skinless chicken breasts; boil until chicken breasts are fully cooked.
Remove chicken.
Save water (now broth) and boil egg noodles in it-- add additional water if necessary.
Cut chicken into bite-size pieces. Set aside.
When egg noodles are done, set water/broth aside.
Add soup, evaporated milk, sour cream, chicken pieces, peas and mushrooms to the noodles in the stockpot.
Add broth (that was set aside) to bring soup to desired thickness.
Mix well and bring soup to simmer.

(submitted by Leslie Soelberg)

White Chili

Ingredients:

2 (15 1/2 ounce) cans Great Northern white beans, rinsed and drained
2 (4 ounce) cans diced green chilies
3 boneless skinless chicken breasts (you can put frozen ones right in, if you're slow cooking it)
1 medium onion chopped
1 1/2 teaspoons garlic powder
1 (14 1/2 ounce) can chicken broth
1 cup corn
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Directions:

Place all ingredients in a crock pot.
Cook for 8 hours on low.
Once it has cooked for 3/4 the time, shred the chicken breasts.

Serve over tortilla chips with shredded cheddar cheese on top, if you'd like.

(submitted by Leslie Soelberg)

Tomato Basil Soup with Ravioli

Ingredients:

- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 2 cloves garlic, crushed
- 2 14.5 ounce cans whole tomatoes
- 10 cups vegetable stock or broth (or chicken)
- salt & freshly ground black pepper
- 1 cup loosely packed fresh basil, thinly sliced; OR 2 tablespoons dried basil (or to taste)
- 5 servings ravioli, cooked (I use the Buitoni brand in the refrigerated section of the grocery store.)

Directions:

Heat olive oil in large soup pot over medium high heat.
Add onion and garlic and cook, stirring often until softened. Don't burn garlic.
Using blender or food processor, blend tomatoes.
Add tomato mixture and vegetable stock to soup pot.
Bring to a boil, then reduce to a simmer.
Cook until soup is thickened slightly.
Season with salt and pepper.
Stir in basil immediately before serving. (It seems like a lot of basil, but trust me, it adds a great rich flavor.)
While soup is simmering, boil cheese ravioli. Or I like to use cheese tortellini too.
After the soup is done, add drained tortellini to the soup pot and serve.
Serves: 6

(submitted by Leslie Soelberg, inspired by the MOA Cafe)

Chicken Noodle Soup

Ingredients:

2-3 cans chicken broth (depending on how "brothy" you like it)
2 cans cream of chicken soup
2 c. chopped carrots
2 c. chopped celery
2 c. chopped onion
2 c. cooked and cubed chicken
2 c. noodles (cooked)

Directions:

Combine everything but chicken and noodles. Simmer until veggies are soft. Add chicken and noodles. Salt and pepper to taste.

(submitted by Marianne Woodbury)

Chicken Tortellini Soup

Ingredients:
6 c. water
3 cans chicken broth
1 can cream of chicken soup
2 c. cooked and cubed chicken
1 c. chopped onion
1 c. sliced carrots
2 T. apple juice concentrate
2 cloves minced garlic
1/2 t. basil leaves
1/2 t. oregano
7 oz. pkg. fresh cheese tortellini
9 oz. pkg. frozen chopped broccoli (thawed)
grated Parmesan cheese

Directions:

In large pot combine all ingredients except broccoli and tortellini. Bring to a boil and simmer uncovered for 30 minutes.

Add tortellini and broccoli. Simmer 10-15 minutes or until cooked.

Serve with grated Parmesan cheese.

(submitted by Marianne Woodbury)

Vegetable Soup

Ingredients:
1 lb. ground beef
1 chopped onion
2 cans chicken broth
1 can kidney beans
1 can corn
1 can Vegg All (or mixed veggies)
1 qt. can tomatoes
1 c. pasta noodles (cooked)
Shake of Basil (or to taste)
Shake of Oregano (or to taste)

Directions:
Saute ground beef and onion. Blend (as in put in blender) can of tomatoes. Combine all ingredients and enjoy!

(submitted by Marianne Woodbury)

Cream of Cauliflower Soup

Ingredients:

14 oz. chicken broth (2 cans)
1 c. shredded carrots
1/2 c. chopped celery
1 onion, chopped
2-4 c. cauliflower, chopped
salt & pepper to taste
4 oz. softened cream cheese
2 c. milk
2 T. melted butter
2 T. flour

Directions:

Cook broth, veggies, salt & pepper until tender. Stir in cream cheese & milk. Stir until smooth. Blend butter & flout, then add to soup. Cook until soup thickens.

May substitute broccoli or potatoes also.

(submitted by Maggie Richards, from Erika Wright)

Black Bean Soup

Ingredients:
2 t. olive oil
1 onion, chopped,
1 carrot, chopped
peppers (optional)
4 garlic cloves, chopped
2 t. cumin
1-2 t. green chiles
2 cans black beans
1 can chopped tomatoes
3 c. chicken broth

Directions:

Saute first onion, carrot, garlic for 6 minutes. Add remaining ingredients & bring soup to boil. Reduce heat and simmer 15 minutes. Puree half of the soup in blender and return to pot. Simmer until slightly thickened, about 15 more minutes. Season with salt, pepper, and 1 more tsp. chiles. Eat.

(submitted by Jen Riday)

Chicken Enchilada Soup

Ingredients:

• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 quart chicken broth
• 1 cup masa harina or 8-10 corn tortillas
  
• 3 cups water, divided
• 1 cup enchilada sauce
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

Directions:

1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3. If using masa harina: In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4. If using corn tortillas: Add tortillas, water, enchilada sauce, cheddar, salt, chili powder, and cumin. Bring to a boil. The corn tortillas will dissolve and give texture to the soup. Can add more broth to thin it out if needed.
   
5. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

(submitted by Janis Hansen, adapted from allrecipes.com)

Potato Soup

Ingredients:

• 3 bacon strips, diced or 2 T. olive oil
  
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 3 cups chicken broth
• 4-5 potatoes, peeled and cubed
  
• 1 cup half-and-half cream or milk
  
• 1/2 teaspoon hot pepper sauce, optional
  
• Shredded Cheddar cheese
• Minced fresh parsley, optional
• Green onions, chopped, optional

Directions:
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. If not using bacon, just warm olive oil. Saute onion and garlic in the drippings or olive oil until tender. Stir in flour, salt, basil and pepper; mix well.

In another pot, bring broth to a boil and cook potatoes (and any other vegetables you want) until tender.

Gradually add broth and potatoes to onion mixture. Bring to boil; boil and stir for 2 minutes. Add cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese, parsley, and green onions.

Timothy's White Chili

Ingredients:
1 pound large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon oil
2 4-ounce cans mild green chilies, chopped
2 teaspoons ground cumin
1 ½ teaspoons oregano
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
4 cups diced cooked chicken breast
3 cups grated Monterey Jack
Salsa
Sour cream
Salt to taste

Directions:
Combine beans, broth, garlic and half the onions ina large soup pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 hours or more), adding more broth if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer one hour. Serve topped with grated cheese, salsa and sour cream. Serves 8 to 10. Salsa: You can use store bought chunky Mexican tomato or make your own with peeled tomatoes, green chilies, onion, garlic and fresh cilantro.

(Submitted by Susan Smith)

Black Bean Soup

Ingredients:
10 sundried tomatoes (not packed in oil)
1 cup boiling water
1 ½ cup finely chopped onions
3 garlic cloves minced or pressed
1 jalapeno chili, minced, or ¼ tsp cayenne pepper
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/3 cup water 3 cups undrained canned tomatoes (28oz can)
4 cups undrained cooked black beans (2 16oz cans)
¼ cup chopped fresh cilantro
addt’l water or tomato juice
yogurt or sour cream

Directions:
Cover sun dried tomatoes with boiling water and set aside In soup pot, sauté onions, garlic, chili or cayenne in oil for about 5 minutes, until onions are translucent. Add cumin, 1/3 cup water and the juice from the tomatoes. Break up the tomatoes and add them to the pot. Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer, stirring occaisionally to prevent sticking. Drain and chop sundried tomatoes. Add them to the soup and cook for 5 to 10 minutes longer, until onions are tender. Stir in cilantro and remove soup from heat. Puree half of the soup in a blender or food processor and return it to the pot. If the soup is too thick, add some water or tomato juice. Reheat gently. Serve each bowl of soup with a dollop of yogurt or sour cream. Serves 4 to 6. This recipe from The Moosewood Restaurant Cookbook.

(Submitted by Susan Smith)