White Chili is up next in the Autumn Soup Series by Martha. This is a fun twist to the average brown/beef chili. It seems more elegant and creamier. I really like the taste of the white northern beans combined with the chicken.
Here is the recipe below as shared by Martha. Mine came out a little different because I failed to read the recipe all the way through before just dumping everything into the crock pot, oops! It still tasted great but I’d like to go back and see if they chicken has more flavor if I saute it with the onion and garlic (which I also didn’t get to add b/c of a toddler who doesn’t believe in naps!). I also didn’t put in as much cheese as too much cheese doesn’t settle with our tummies very well. Have you ever had White Chili? What are some of your favorite White Chili recipes?
originally from Janice McClure
3 cans northern white beans
6 cup chicken broth
1 tsp. chicken bouillon
¾ large onion, chopped
1 Tbsp. oil
6 cloves garlic, minced
½ can Ro-tel diced tomatoes with green chili peppers
3 tsp. ground cumin
2 tsp. dried oregano
1 1/2 tsp cayenne pepper (I didn’t have this so I added 1 tsp of chili powder instead)
4 cup cooked chicken, diced
1 cup sour cream
3 cups Monterrey jack cheese, shredded (I only had mozzarella, which does NOT substitute well!)
For serving ingredients:
- Sour cream
- Green onions
- Cilantro chopped
- Tomatoes chopped
Combine beans, broth, and chicken bouillon in a large pot. Simmer covered for 20 minutes.
Sauté onion and garlic in oil until golden, add this, ro-tel, cumin, oregano, cayenne pepper and chicken to the bean mixture. Simmer for 30 minutes,
Add sour cream and cheese and heat until cheese melts.
Serve with sour cream, green onions, cilantro and chopped tomatoes or any other topping of your choice.
May be frozen before adding sour cream and cheese.
Next up in the Autumn Soup Series by Martha is her famous Taco Soup! This has been a favorite of mine for a while. It is super easy to make and is always a real crowd pleaser too. A couple of bowls of this soup will recharge you after a long day and everyone can have some fun choosing their own soup accessories like sour cream, shredded cheese, tortillas, avocado slices, etc! Sorry there is no picture for this one yet. I tried taking several, my husband thinks I might have tried a little too hard, but they all ended up looking very unappetizing so for now you’ll just have to cook up a pot of your own to see what it looks like. Have fun and enjoy!
TACO SOUP Adapted from Mary K Stillwell
- 2 pounds ground beef
- 1 onion, chopped
- 1 pkg. taco seasoning mix (see
- 1 pkg. Ranch dressing
- 1 can pinto beans (I exchanged black beans for these today and it was still great!)
- 1 can red beans
- 1 can green chilies (optional
if you do not want it spicy)
- 1 can hominy
- 2 cans diced tomatoes
- 1 small can of corn
- 1-2 cans of water (oops I forgot this today and it was fine with all the other juices)
- 1 bag tortilla chips (I fried some corn tortillas in coconut oil and that was yummy)
- 1 pkg. grated Mexican cheese (if you’re not into cheese, the soup really tastes fine on it’s own without any!)
(Kraft has one) or Monterrey Jack Cheese
- Sour Cream
Brown beef with onion, drain. Add taco seasoning, Ranch dressing
and stir. Add rest of ingredients except for chips, cheese and sour cream. Stir all together and let it simmer until the soup is well heated. May also be cook in
crock pot on LOW until heated through, 4-6 hours.
Notes: Taco seasoning mix: you could add your own seasoning so that is not too spicy. The basic recipe for Taco seasoning is as follows and you can make less hot or add a few of the spices:
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions: In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Season to taste.
Today begins an Autumn Soup Series by Martha! A few months ago my mom helped me host a Summer Salad Series by Martha so we thought it would be a ‘souper’ idea to share some great soup recipes to warm us up during these cooler days.
Today’s first soup is a Classic Minestrone.
- 2 carrots, diced
- 2 ribs celery, sliced
- 1 large onion, chopped
- 2 tbsps. Vegetable oil
- 4 cups chicken broth
- 1-28 oz. can crushed tomatoes
or 1 -14.5 crushed tomatoes, 1-10oz can Rotel for spicy flavor
- Salt and pepper to taste
- 1 tsp. Italian seasoning
- 1 cup small shells or macaroni pasta
- 1 5.5 oz. can cannellini or
navy beans, drained
- I cup of shredded escarole,
kale or frozen spinach
- Grated Parmesan, for serving, optional
Heat vegetable oil in the soup pot; add the carrots, celery and onion, cook for 5 minutes. Add the broth, tomatoes, salt and pepper and Italian seasoning. Bring it to a boil and simmer for 15 minutes, add the pasta and cook for 10 minutes or till pasta is al dente, add beans and escarole, kale or spinach. Cook till pasta and vegetables are cooked, about 5-10 minutes. Check seasoning. Serve with Parmesan cheese if you desire.