Crockpot cheesey chicken chili

This was pretty good I liked it and it was so easy prep time was about five min. The next day as I was eating leftovers I thought this would be good as an appetizer too. Enjoy it with corn chips.
Crockpot cheesey chicken chili

1 can black beans
1 can corn, or frozen corn
1 can diced tomatoes with chilis undrained
1 package dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 Cup salsa
1 8 oz package cream cheese
2 chicken breasts (I used 3 breasts)

Drain and rinse black beans. Place chicken at bottom of pot, top with all other ingredients except cream cheese *if using frozen don't add yet add with in the last half hour.Stir together to mix then place cream cheese on top. Cover with lid and cook on low for 6-8 hours (if chicken is frozen) If not frozen 4 hours is better.. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html

Tortellini Soup

Another hit found at allrecipies.com

Ingredients

1 pound Italian sausage
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup dry red wine (optional)
8 ounces fresh tortellini pasta
1 cup sliced carrots
2 cups stewed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces tomato sauce
1 1/2 cups sliced zucchini
2 green bell peppers, seeded and cubed
3 tablespoons chopped fresh parsley
Directions

Remove casings from sausage. Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings.
Cook onion and garlic in the drippings until tender. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. Bring to a boil; reduce heat and simmer uncovered 30 minutes.
Add zucchini, green peppers, parsley, and tortellini. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. Serve with fresh parmesan cheese sprinkled over the top.

Cream of Asparagus Soup

Austin and I went to a local restaurant and the soup of the day was cream of asparagus soup. It sounded interesting so we tried it and it was pretty good. So the next week we got asparagus from Bountiful Baskets. Anyway I put this together and Austin said it was even better then theirs :).

3 Shallots chopped
2 celery chopped
2 teaspoons fresh ground peppercorns
1 large potato chopped
1 bunch of asparagus cut into 1" pieces
1/2-3/4 cup milk
1/2-3/4 cup sour cream
2 T butter
4 cups chicken broth


Saute shallots and celery in butter till tender. Add potato, asparagus, pepper and broth. Boil till tender. Pour into a blender and puree. Pour back into pot and add milk and sour cream. Serve with baguette or bread croutons. Enjoy

Chili

Ingredients

3/4 pounds ground beef chuck
or pound bulk Italian sausage
1 (15 ounce) can kindey beans drained
1 (15 ounce) can white northern beans drained
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1/2 cup bell peppers, seeded and chopped
1 can diced green chili's
1 teas. bacon bits
4 cups beef broth
2 Tablespoon chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon white sugar
1 cup frozen corn

Directions

Heat a large stock pot over medium-high heat. Crumble the hamburger or sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Put all ingredients into pot BUT corn and simmer for 2 hours (the longer is simmers the better the flavor is)
After 2 hours, add corn and taste sometimes I adjust salt and pepper.
To serve, ladle into bowls, and top with corn chips or crackers and shredded cheese.

Roasted Red Pepper Soup

if you like tomato soup you will love this.

2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
1/2 cup heavy cream
1/8 teaspoon ground black pepper

Rub red peppers with olive oil and broil till skins are lightly brown on all sides
Put in zip loc bag for 10-15 min then peal skin off.
Chop up peppers onion saute in garlic till onions are soft.
Blend in blender
Add chicken broth and cook till desired consistency (15-20) min
Add heavy cream and black pepper.

Serve with toasted bread. The harder the better :)

Minestrone

Salt and Pepper
1 Onion Chopped
1 t of basil
1 t thyme
1 t oregano
2 T olive oil
4 Carrots chopped
1 zucchini cut in chunks
3 celery sliced
3 potatoes
2 14 oz cans of diced tomatoes
7 cups chicken broth
14 oz can of kidney beans (don't drain)
4 oz pasta small

Heat oil add onions and herbs. Sauté 2-3 min. Add vegetables and more oil is needed and heat until sizzling. Cover and lower heat sweat for 15 min. Add tomatoes with liquid, broth, and beans. Simmer for 30 min. Add pasta and simmer for 10-15 more min.

Zuppa Toscana

I love this soup. It is great on a cold day.

INGREDIENTS

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/2 of a bunch of kale chopped up really fine

Cook sausage and crushed red peppers till done. Remove and drain then sauté onions, bacon, and garlic together. Everything but cream and kale to pot and boil until potatoes are tender. Then add cream and kale. When warmed through serve. :)

Pasta Fagioli (olive garden style)

1 lb hamburger or Italian sausage
1 onion
3-4 Carrots
3-4 Celery
28 oz (2 14 oz cans) Tomatoes; canned, diced (do not drain)
1 can Red Kidney beans
1 can White northern beans
48 (6 cups) ounces Beef stock
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley;
1 1/2 teaspoon Tabasco sauce
20 ounces Spaghetti sauce
6 ounces dry pasta Shell macaroni; or other pasta

Brown and drain hamburger or sausage
chop vegetables ( I like to julienne them
Drain and rinse beans
Add everything BUT pasta and cook on low 6-8 hours in 6 qt. crock pot
Add Pasta last half hour to hour or cook separate and add.
Feeds about 10

Easy Crock Pot Beef Stew

1 lb stew meat
1/2 t salt
1/4 t pepper
2 cups of brown gravy (2 packages of dry and 2 cups water)
1 can diced tomatoes
3 yukon gold potatoes (I have used other kinds but yukon gold is really the best)
1 med onion chopped
1 8 oz bag of baby carrots

Cook beef in skillet with salt and pepper until browned and cooked through.
Put all ingredients in crock pot and cook on low for 8-9 hours.
The beef is so tender after being cooked that long, I love this on a lazy sunday.

Cheesy Potato Chowder

This is really good and everyone I have made it for has asked for the recipe. I also like to add broccoli and/or cauliflower if I have them.

3/4 c chopped onion
3/4 c sliced carrots
3/4 c diced celery
2 t basil
1 t parsley
3 cups chicken broth
4 cups potatoes diced
1/4 c flour
8 oz shredded or cubes cheese
1 1/2 cups milk
3/4 t salt
1/2 t pepper
1/4 c sour cream

Saute onion, carrots, celery, basil and parsley in about 1 T. butter until veggies are tender. (about 10 min). Add broth and potatoes bring to a boil and simmer 10-12 min or until potatoes are tender. Mix flour in to milk separately. When well mixed pour into soup add salt and pepper and let thicken. Turn to low and add cheese keep stirring until melted. Remove from heat and stir in sour cream right before serving.

Salsa Soup

This is one of my favorite "taco soup" recipes I have found. I got it from my sister in law Deandra and tweaked it a little.

2 chicken breasts
2-3 garlic cloves or teaspoons
1/4 cup onions
1 can of diced tomatoes
14 oz chicken broth
14 oz beef broth
1 Tbsp. chili powder
1/2 tsp. cumin
1/4 tsp. pepper
1 can black beans drained
about one cup frozen corn
1 cup salsa

Saute onions and garlic in oil. Add remaining ingredients and cook until chicken is done (about 10 minutes). Take chicken out and cut it up. Return chicken to pot, add salsa. Serve with tortilla chips and cheese.