"Beanless" white Chicken Chili

SO.....I've got several boys who will not eat beans, in any thing. And I really wanted to make a big pot of soup with beans.....and somehow or other I got the great idea to puree the beans.....then they won't know they are in the soup!!!

I'm a genius!

And modest too!!! HA!



1 rotisserie chicken, deboned, skinned and cut into small pcs
3 cans white beans, pureed with chicken broth if needed
3 cans water
3-4 tbsp Better than Bouillon Chicken flavor
3-4 cans diced green chili's

about 1 cup chopped white onion, 3-4 cloves garlic, sauteed in olive oil until soft and transparent.

1 Tbsp ground cumin
1-2 tsp cayenne pepper

Mix all that up in a crockpot and set on low for several hours until heated through. Serve with shredded Monterrey Jack cheese, and/or sour cream.

Enjoy!!!

Tomato soup and grilled cheese bread

Grant LOVES tomato soup, but I don't buy the Campbells anymore, since I can't use it in my regular cooking. So last night I tried something......and just so you know, I did not try this as I don't care for plain old tomato soup, but Grant loved it.

8 oz tomato sauce (small can)
5.5 oz V8 (low sodium, small can)
1 cup water
1 tsp Better Than Boullion chicken flavor

heat that on stove and serve. Made 2 bowls full.

for this I used a Kinnikinik pizza crust, both sides buttered and place in oven about 350 until browned, I had to flip it once, to get both sides browned.

Then a slice of American cheese and a slice of Muester cheese, back in oven until cheese melts. Slice into 1/4's and serve with soup.

That I did eat, and it was yummy. I generally don't care for the "K" pizza crusts, they are too thick and sweet for me, but this use was good for them. I usually only use them in a pinch.

Sausage, mushroom chowder

cold weather, means soup experiments will begin again..... so last night I started making some sausage, ran out of time, ended up eating.....something else, all a blur......anywhoooo, so the sausage went in the crockpot along with some other goodies and here is the recipe....

1 lb sausage, cooked and drained
6 oz sliced or quartered white mushrooms
6 oz sliced or quartered baby bella mushrooms
1 bag frozen corn
a handful or two of baby carrots
8 cups water
3 tbsp Better than boullion chicken flavor

1/2 cup or so of Idahoan Real Potato Flakes

Cook and drain sausage, and saute mushrooms........throw all that plus the rest of the stuff in the crockpot, except the potato flakes. Let it cook over night in the crockpot, add flakes before serving and about a cup of milk....serve and eat yummy.......

Chicken Taco Soup

1 large can of chicken
1 can Mexicorn
1 can diced new potatoes
1 small can diced green chilies
1 cup shredded carrots
1 pkt Ranch dressing mix (McCormick makes some that is gluten free)
1 pkt chicken taco seasoning (McCormick again)
2-3 cans water
1 can Progresso Cream of Mushroom soup ( I run mine through the food processor so that there are no chunks of mushrooms for the hoodlums to pick out!!)

Pour it all in a big pot on the stove and bring to a simmer, let simmer for 20ish minutes till flavors are all yummy. Serve with a dollop of sour cream and some crushed Frito's on top.....YUM!!!!

This was fabulous. We ate it ALL. No leftovers for me for lunch today. This was one of those, ok, it's time for dinner, what can I throw together meals, an experiment gone yummy!

More Soups....

It's about -5 outside right now and so I made soups tonight. 2 kinds, cuz that is just how I am, plus now I don't have to make a lot tomorrow!!!
anyway....
I had some leftover shrimp from the other night and needed to use it up, so I found a couple recipes online, butchered them up really good to use what I had on hand and came up with this. It is really good!!!

1 large can tomato sauce

1 can Rotel tomato's

1 ctr (15oz) Healthy Valley Tomato Bisque

1 can corn with peppers

1/2 cup uncooked brown rice

1 tsp basil ( I like to use the refrigerated stuff that comes in a jar, more like fresh, but doesn't go bad as fast)

1 tsp thyme

about 2 cups cooked shrimp, peeled, tail off, etc (I also cut mine into more bite sized pcs)

1 can crab meat, juice drained and dumped

2 cans diced clams, juice drained and reserved

Pour all the tomato products in large stockpot, add one large can of water, add rice, seasonings, clam juice and bring to a boil, reduce heat to low and cover pot, simmer until rice is cooked. Add corn, heat through, add seafood, stir well and serve immediately.

Mine was a little thick, but I liked it that way, you could thin it with some chicken broth or V-8 juice if you want. I would have used V-8 if I'd had any anyway, but was out and NOT going to the store to get it.

Some fresh cilantro would be good in this too, my leftover shrimp had fresh cilantro on it, so there happened to be some in my soup by default.

Mushroom & Potato Soup

This one turned out totally different than I expected, but it was awesome. Has a smokey flavor from the bacon, that I guess I just didn't think about before I tasted it.

6-7 slices Hormel precooked bacon, cut into bite size pcs.

1-2 cups fresh sliced mushrooms

drizzle or 2 of olive oil

1 can diced new potato's, plus 2 cans of water

1 1/2 tsp Better Than Boullion Chicken flavor

2 cups shredded potatoes (those refrigerated bagged kind)

1 can Progresso Cream of Mushroom soup

Fresh shredded Mozzerella cheese for garnish.

Saute the mushrooms in the olive oil, add bacon while sauteing. Add diced potatoes, 2 cans water, chicken boullion and shredded potatoes. Heat well, then add the cream of mushroom soup, stir well and serve with mozzerella on top.

Potato veggie soup

This is an old favorite that has a gazillion variations. The kiddo's LOVE this soup.



2 can's diced potato's (or whole new potato's chunked, if you can't find the diced)
+ 2 cans water
1/2 cup Hormel REAL bacon pieces
2 tbsp Better Than Boullion chicken flavor


1 can Progresso cream of mushroom soup OR a can of unsweetened condensed milk
1/2 cup Idahoan Real Premium Mashed Potato



optional additions: 1 cup any diced or shredded veggie, green beans, carrots, corn, whatever your family will eat, or add nothing and leave it as potato soup.
**Another option is to turn this into clam chowder by adding the juice from 2 can's of canned diced clams (don't add the clams until the end or they will get tough)

In large stockpot, soup pot, whatever, dump the potatoes and add the 2 cans of water and whatever veggie you want. Add the boullion and bacon and stir to dissolve the boullion. Bring to a simmer over medium high heat and then turn heat down and simmer for about 15-20 minutes, or until the veggies are tender.


Turn heat to low, add the soup and potato flakes (to thicken, this can be left out) and clams if you are turning this into clam chowder. Add a little milk to thin or more flakes to thicken.


Serve with shredded cheddar cheese on top. (Not if you use clams though, yuck!!) Have with a salad and enjoy..... we will be tonight!!!