White Chicken Chili

Recipe by Our Best Bites I call this a chili, but it’s really a soup consistency. If you want it thicker, just reduce the amount of broth.
1 T Extra virgin Olive Oil 1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts) 1 medium onion, diced 3-4 cloves garlic, minced 2 cans Great Northern Beans 1 3.5 oz can green chilies 1/2 t cumin 1/2 t dried oregano leaves 1/2 t coriander 1/2 t salt fresh cracked pepper 1 lime 1/2 C chopped cilantro 1 32oz box chicken broth

Condiments: (in addition to measurements above) Sour cream Chopped cilantro Pepperjack or Jack cheese, shredded Avocado Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.Then add green chilis- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. 

Stir to combine and then add chicken broth.Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything Makes about 8 cups of soup.

Ashley said: "Its not a very pretty soup but the flavor was so yummy!"

Posted by: Hailey and Ashley

Chocolate Cake

2 cups flour
2 cups sugar }Mix together ½ tsp. salt 2 sticks margarine 1 cup water }Mix in a pan on stove, bring to a boil 4 Tbsp. cocoa and add to the first mixture Then Add: ½ cup sour milk (add 1 Tbsp. vinegar to the milk) 2 eggs 1 tsp. soda 1 tsp. vanilla Mix all together and put in a greased and floured 9 x 13 inch pan or in a large cookie sheet. Frost the cake while it is hot with Chocolate Frosting. Bake 20 minutes in cookie sheet and 20 to 30 minutes in cake pan at 350°. Frosting for Chocolate Cookie Cake 1 stick of margarine 4 Tbsp. cocoa 8 Tbsp. canned milk or cream Boil this and pour over 1 lb. of powdered sugar and 1 tsp. vanilla. Frost cake while hot.

Posted by: Ashley

Taco Soup

• 1  teaspoon Cumin
• 1/2 teaspoon Chili Powder
• 1/4 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 Diced Onion
• 1 Diced Green Bell Pepper
• 1 Diced Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 1 can (15 oz can) Kidney Beans, Drained
• 3 Tablespoons Cornmeal Or Masa

•  FOR THE GARNISHES:
•  Sour Cream
•  Diced Avocado
•  Diced Red Onion
•  Salsa Or Pico De Gallo
•  Grated Monterey Jack or Cheddar Cheese
•  Cilantro

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the spice mix (cumin, chili powder, garlic powder, and salt). Stir to combine.

Pour in Rotel, chicken stock, tomato paste, water, and beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. 

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! 

Adapted from The Pioneer Woman's, Chicken Tortilla Soup

Wild Rice Soup

2 T butter
2 T olive oil
1 cup onion, diced
4 ribs celery, chopped
4 large carrots, peeled and chopped
8 cups chicken broth
2 - 4.6 oz boxes of rice-a-roni wild rice
1 1/2 cups milk (can use half and half or cream)
1/3 cup flour
salt and pepper

In large pot, heat olive oil and butter. Saute onion, carrots, and celery on medium heat until softened. Season with salt and pepper. Pour in chicken broth, simmer for 5 minutes. Pour in boxes of rice-a-roni and seasoning packets. Cover and reduce heat, simmer for 20 minutes, stirring occasionally. In a small bowl, whisk cold milk and flour until smooth. Pour into hot soup and reduce heat to low. Cook for 10 minutes until rice is tender and the soup has thickened slightly. Serve hot with rolls.

* Can add chicken. Cook chicken separately and add the last 10 minutes.
* Sometimes I add a 2 cans of great northern beans.
* I usually freeze half of the soup to eat later.