Abbie's Modified version of Wendy's Chili

 2 pounds ground beef or turkey

28 ounce can of diced tomatoes (or a quart of tightly packed tomatoes from last years garden)

2 cans 15 oz kidney beans

2 cans 15 oz pinto beans

1 diced onion

2 cans green chilies

3 stalks of celery, diced

giant handful of spinach

frozen corn (as much as you want)

2 cups cooked red lentils (optional for extra fiber and protien)

2 teaspoons cumin

1-2 Tablespoons chili powder

2 teaspoons chicken bullion

salt and pepper to taste

Depending on the thickness you prefer, you may need to add water.

Cook lentils and set aside.

Drain the beans and reserve the liquid.

Cook beef, or turkey, adding some chili powder, cumin, garlic salt to season then set aside. Make sure it's good and crumbled to small pieces. 

Saute onion and celery (and any other veggies you want to hide in there, sometimes I like mushrooms or carrots).

Add cumin, chili powder, and chicken bullion powder to pot with veggies to bloom.

Add canned tomatoes, lentils, and spinach (as much as you would like without altering the color too much). If you need some liquid add some of the bean juice.

Using an immersion blender, blend it all together to make a thick sauce. Thin it out with the reserved bean liquid, if you run out then add some water. Occasionally I will add some freeze dried tomatoes to help with the color if it's looking a little green.

Add meat, beans, green chilies, and corn. Adjust the liquid to your preference. 

You can eat it when the corn is warm or you can simmer for as long as you want just keep an eye on the liquid to make sure it's not burning on the bottom of the pot. 

Pasta E Fagioli Soup (Olive Garden Copycat)

1 lb. cooked and drained hamburger

1 can kidney beans (drained)

1 can cannellini beans (drained) 

1 cup chopped celery

1 cup chopped carrots

1 cup chopped onion

1 can rotel tomatoes ( I used 1 can diced tomatoes and 1 can green chilli)

1 24 oz bottle marinara sauce

4 cups beef broth

1 tsp paprika

1 tsp oregano

1tsp parsley

1 tsp basil

1 tsp garlic powder

1/2 tsp of salt and pepper

1 cup uncooked Barilla Ditalini pasta (small salad type pasta)

Brown hamburger and drain.  Add all ingredients in a crockpot and cook for 2-4 hours on high.  (I cooked mine 3 hours)  Add 1 cup uncooked Barilla Ditalini pasta (small salad type pasta) and cook for additional 30 minutes in the crockpot.  Top with parmesan cheese when serving.  

This soup has real good flavor and is even better the next day.  Enjoy!

Crock Pot/Instant Pot Posole

 1-2 tablespoons oil

2-3 pounds pork roast, cut into one inch cubes

1 yellow onion

4 cloves garlic, minced

1 can (19 ounce) red or green enchilada sauce (one of each or two of the same, any way you make it, it will be tasty)

1 jar (16 ounces) salsa Verde, regular or thick 'n chunky

1 cup chicken broth

1 can (4 ounces) green chilies

2 cans (15.5 ounces each) white hominy, drained

2 teaspoons dried oregano

1/2 teaspoon salt

1/2 teaspoon cayenne pepper (more or less to taste)

1/2 cup chopped fresh cilantro

Topping options:

shredded cabbage, cilantro, avocado or guacamole, sour cream, shredded cheese, lime wedges or juice, tortilla chips, etc.

Heat the oil (in a pan or instant pot on sauté) over medium heat. Season the pork pieces lightly with salt and pepper (sometimes I add paprika, onion powder, and cumin as well). 

Add seasoned meat to hot oil and brown all sides of the meat, don't totally cook it. Once browned, remove from the instant pot or pan. 

Add onions and cook on medium-low heat until the onions start to soften, about 2-3 minutes. Add garlic and cook for another minute or so. 

Add meat back to the instant pot with the onions and garlic. Add all other ingredients (EXCEPT for the cilantro) and mix well. 

Cover and cook on high (slow cook) for 6-7 hours until pork is tender and falls apart OR pressure cook on manual for 30-40 minutes and release pressure naturally. Sometimes I will do 30 minutes manual pressure then cook on slow cook for a few hours. 

Once it's all cooked, stir in cilantro (my kids don't love it so I serve it on the side) and serve warm with all of the toppings that you like. 

Chicken Noodle Soup/Freezer Meal

1 onion

4 stalks celery

1 c chopped carrots
8 c chicken or turkey bone broth
1 tsp oregano
1 tsp time
1 tsp parsley
1 tsp garlic
2 tsp salt
1/2 tsp pepper
1 tsp lemon juice
1 bottle chicken, with the broth or 2-3 chicken breasts
1 c cream
1/2 bag shell noodles

Sauté onions in 1 Tbs butter. Add all ingredients except the cream and cook at pressure for 2 min. Quick release and add cream before serving.

(If using raw chicken, cook for 10 minutes, remove from pot and shred. Boil noodles while shredding the chicken. Add chicken and cream and serve.)

Freezer Meal Instructions:

Decrease broth to 6 c

Bag all ingredients except cream and noodles and freeze.

Place in instant pot, add 4 c water and cook for 30 min

Shred chicken while boiling noodles

Return chicken to pot and add cream if wanted

Instant Pot White Chicken Chili

 2 TBL butter

2 large shallots (minced)

2 jalapenos (seeded and minced) leave seeds in for more heat (I left seeds in one)

2 cloves garlic (minced)

1 TBL ground cumin

2 tsp ground coriander

2 tsp chili powder

4 cups chicken broth

1-2 pounds chicken breasts, tenders or thighs (I use two breasts from a rotisserie chicken)

1 tsp. salt

1/2 tsp pepper

2 cans Cannellini beans drained and rinsed

2 - 4 ounce cans diced green chiles

1 can white corn drained

1/2 TBL lime juice

3 TBL slurry (3 TBLS cornstarch mixed with 3 TBLS water)

1 cup heavy cream

1 bunch cilantro chopped for garnish

1 cup sour cream dollop for topping

1 jalapeno sliced for topping, optional

1 cup shredded Monterey Jack cheese for toping

Instructions:

Turn pressure cooker onto saute and let pot get hot.  Add butter, shallots, jalapenos and garlic and saute for 2-3 minutes then add cumin, coriander and chili powder.  Saute for one more minute.

Add broth while scraping bottom of pot and mix well.  Add beans, chilies and corn and stir.  Season chicken with salt and pepper then add to the chicken broth mixture in pot.  Secure lid, ensuring the valve is turned toward sealing and pressure cook on high for 7 minutes.

When pressure cooking cycle is complete, turn the valve to venting to release pressure.  Open lid and remove chicken to a separate plate using tongs.  Shred chicken with two forks and place shredded chicken back into pot.

Turn the pot to saute and bring to simmer.  Add slurry, stir well and bring back to a simmer until thick.  Turn off saute function, add heavy cream and stir until well combined.  Serve in bowls and top with desired toppings.

White Bean & Sweet Potato Chili

 1 TBL olive oil

1/2 cup diced onion

1/2 cup diced celery

2 cups diced sweet potato

1 tsp. ground coriander

1 tsp. ground cumin

1/4 tsp ground turmeric

1/4 tsp cinnamon

salt and pepper to taste

1/4 cup jasmine rice (rinsed)

1 (15 oz) cannelloni or Great Northern beans, drained and rinsed

3 cups chicken broth

1 cup baby spinach or kale, coarsely chopped fresh cilantro, avocado and wedge of lime for serving.

Heat the oil in medium saucepan and add onion, celery, and sweet potato with the spices.  Cook for 5 minutes until fragrant and then add the rice and stir to coat.  Add the beans, broth and stir to mix.  Cover and simmer the soup for 5 minutes over low heat until rice is cooked stirring occasionally.

Stir in the spinach or kale.  Season with salt and pepper to taste.  Serve in bowls topped with fresh cilantro, avocado and lime wedge on the side.  Serve with whole grain tortilla.  Add a spoon of low fat plain Greek yogurt or low fat cheese if you like.

Black Bean soup with Cilantro Lime Cream

For the soup:
16 ounces dried black beans
2 Tablespoons Olive Oil
1 large onion finely chopped
1 large red bell pepper chopped
2 stalks celery chopped
1 clove of garlic
1 tablespoon dried oregano
1 tablespoon dried Cumin
11/2 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 teaspoon Chipotle powder
4 cups vegetable or chicken stock
juice of 1/2 to 1 fresh lime

Optional: shredded chicken

For Cilantro Lime Cream:
3/4 cup sour cream
juice of 1/2 to 1 fresh lime
1/4 cup cilantro leaves
1/2 to 1 teaspoon chipotle powder to taste
salt and pepper to taste

Garnish options:
cilantro leaves
chopped scallion
chopped tomatoes
fresh lime wedges

Soup:
1. Sort beans and soak over night or do quick soak as per directions on bag. Drain and rinse before adding to the soup.
2. Using the sauce function, heat oil and sauté onion, bell pepper and celery. Cook until softened then add garlic, cumin, salt, pepper, and chipotle powder. stir to coat all veggies evenly. Add 1 cup of the stock, scraping bottom of the pot then pour remaining 3 cups stock and the soaked and rinsed beans. Press cancel.
3. Close and lock lid with pressure release handle in sealing position. Cook on high pressure for 12 minutes.
4. When the soup is finished, release the pressure naturally for 10 minutes, then return steam release handle to venting, releasing any remaining steam. Unlock lid and carefully open.
5. Use immersion blender to puree the soup of transfer to a blender and puree in batches. You can leave some of the beans for a chunkier soup or entirely smooth, your choice. Stir in fresh lime juice, adjust seasonings if needed. Top with desired toppings and cilantro lime cream.

Cilantro lime cream:
1. while the soup is cooking, make the cream. Combine the sour cream, lime juice (start with juice of 1/2 lime), cilantro and chipotle powder. You can either use a food processor or combine after finely chopping the herbs. Salt and pepper to taste. Add more of any of the ingredients but keep in mind that the flavors will intensify with time.


This can easily be made with canned beans quickly, cooked in a normal pot, or slow cooker. The recipe was written for an Instant Pot.

Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw

Creamy Tortellini Soup

1 lb. ground sausage cooked
1 pkg cream cheese
3 cups of chicken broth
1 can/jar of spaghetti sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp dry basil
3 cheese tortellini (1 lb dry package you can find with the spaghetti noodles.)

Put cream cheese and spaghetti sauce in crock pot and whisk a few times for an hour as the cream cheese softens and melts.
Add one package of 3 cheese tortellini (1 lb dry package you can find with the spaghetti noodles.)
Let this simmer for a couple of hours stirring occasionally. If it thickens, add a little more chicken broth.
An optional method is to cook the tortellini in a pot separately and add to the crock-pot mixture when ready to serve.

Italian White Bean, Cabbage, and Sausage Soup

Yield: 8-10 servings

Ingredients:
1 pound hot or regular breakfast sausage
1 small onion, diced
1 small cabbage, sliced into bite size pieces, about 4 cups worth (I used about 7 cups)
1 14 ounce can of diced tomatoes
2 15 ounce cans of drained great northern beans
6 cups chicken broth
1/2 tsp oregano
1/2 tsp basil
1/4 tsp thyme

Directions:
Cook and crumble the sausage in a large pot with the diced onions, over medium high heat.  Add the cabbage, beans, tomatoes, broth and spices.  Stir to combine and bring to a simmer for about 5 minutes to soften the cabbage.  Enjoy!

(Note:  Make sure you use a good seasoned sausage.  The first time I made it I used a sausage that was seasoned real good but not hot and it turned out great.  The second time I made it I just had a plain sausage and I ended up adding a lot of spices to make it taste better)

Chili’s Chicken Enchilada Soup

1 Tbs. vegetable oil 

1 lb chicken breast 

1/2 c diced onion 

1 clove garlic, pressed 

4 c chicken broth 

1 c masa harina (a corn flour found in the Mexican food section) 

3 c water 

1 c enchilada sauce 

16 oz Velveeta 

1 tsp. salt 

1 tsp. Chili powder 

1/2 tsp. cumin 

Garnish: 

Shredded cheddar cheese 

Crumbled corn tortilla chips 

Sour cream

Add 1 Tbs. oil to a large pot over medium heat.   Add chicken breasts to pot and brown for 4-5 minutes per side.   Set chicken aside.   Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.   Add chicken broth.   Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.   Add masa mixture to pot with onions, garlic and broth. 

Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.   WARNING:   It is very easy to scald the soup when you are melting the cheese so be very careful with the heat when the cheese is melting. 

Shred the chicken into small, bite-size pieces and add it to the pot.   Reduce heat and simmer soup for 30-40 minutes or until thick.

Zuppas Toscano

Description:
A knock off recipe of my favorite Olive Garden soup.

I would change a little bit, I thought the heavy cream was a
little too heavy (and fatty!). I think next time I will try half and
half or even just 2% milk to see what difference it makes. It
was still super tasty being as thick as it was. Also I added
basil while sauteeing my sausage and some into my broth
when started.

Ingredients:
1 lb Italian sausage (I used mild)
2 large potatoes (I hate russets so I used reds)
1 large onion
1/4 cup bacon bits
2 cloves garlic
2 cups Kale or swiss chard
8 ounces of chicken broth
1 quart water
1 cup heavy whipping cream

Directions:
sautee sausage in soup pot, and crumble into good sized
chunks. When cooked, remove from pot.

Add chicken broth, water, and salt and pepper (to taste, use
your best judgement) to pot, once at a slow rolling boil add
chopped onions and garlic. After 5 minutes or so (get the
broth good and flavored) add 1/4 inch sliced potatoes (or the
size that you want to eat in a spoonful, they work best if in
thin slices and not cubed chunks).

Cook on medium heat until potatoes are starting to soften,
(but not too soft or it will be mushy).

Add sausage and bacon bits

Simmer for another 10 minutes.

Remove from heat and add heavy cream and chopped (again
whatever size you want to have in the spoonful, I like medium
to small chunks). Stir till and make sure all of your kale is
submerged or wet. Cover pot and rest for 10 minutes or until
you are ready to serve.

Blender Soup

4 Roma tomatoes
1 clove garlic
1 Tbsp olive oil
1 carrot
1 celery stalk
½ tsp Better Than Bouillon
½ tsp cumin seeds
½ tsp paprika
Taco seasoning
medium slice sharp cheddar cheese (~1 cubic inch)
1 cup hot water

1 cup cooked black beans
juice of ½ lime
croutons or tortilla chips

Using a Blendtec or Vitamix, blend the first set of ingredients on high until well-blended and hot (~1 minute). Then add beans and lime juice, and blend on variable speed 1-2 for a few seconds. Garnish with tortilla chips.

The recipe is quite flexible, and you could easily substitute in all sorts of other things.

Zupas Wisconsin Cauliflower Soup

Yields: 9 cups or 8 first-course servings (or 4-5 hungry adults :)

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
recipe from Bake 'n Make

White Chicken Chilli

6 cans of Great Northern Beans
1 1/2 t garlic
2t cumin
4 cups diced ckn breasts
4 cups ckn broth
2 onions (diced)
2 cans of diced green chilies
1 1/2t oregano
1/4 t cayenne pepper
1/2 t pepper
12-16 oz of sour cream


Instructions from my friend Brie "I put the ckn broth in last and add the sour cream about 30 mins before we eat. You can add it earlier but I recommend you lower the temp and stir often if you add it earlier"

Wendys Chilli

2 lb ground beef

1 29 oz can tomato sauce

1 29 oz can kidney beans with liquid

1 29 oz can pinto beans with liquid

1 cup dried onions (1 medium chopped)

½ c diced green chilies

¼ cup celery (1 stalk)

3 medium tomatoes chopped

2 tsp cumin

3 T chili powder

1 ½ tsp black pepper

2 cups water

Smooth Southwestern Black Bean Soup

1 cup (1/2 pound) dried black beans, cooked or 2 cans black beans
2 tsp lime juice (or more if you want it limier)
1 clove garlic, crushed
1 1/2 tsp cumin
16 oz salsa
1-2 tsp red pepper flakes (or to your desired heat level)
1/2 cup sour cream
chicken broth until the consistency you like
1 pound cooked, shredded chicken
shredded cheddar cheese, sour cream, avocado slices, cilantro (all optional)

Combine cooked beans, lime juice, garlic, cumin, salsa, red pepper flakes and sour cream and blend with an immersion blender or put in a blender in batches (please be careful since this is HOT if you just cooked your own beans). Put in sauce pan and add chicken broth until it’s the right consistency for you. We like ours thicker, so I didn’t add hardly any broth. Stir in chicken (or serve grilled chicken on the side). Add garnishes to individual bowls and serve.

Gazpacho

Description:Cold veggie soup served with chips.
Ingredients:1 46 oz. can tomato or V-8 juice
1 16 oz can chicken broth
2 Tbsp salsa
2 Tbsp olive oil
3 Tbsp lemon juice
½ tsp crushed basil leaves
¼ tsp cumin
1 tsp sugar
1 each red, yellow, and green bell peppers
2 medium cucumbers
5 or 6 celery stalks
1 sweet onion or 2 bunches green onions (including green tops)
2 c fresh tomatoes (preferably cherry or grape)
4 to 6 avacados
Directions:Combine first 8 ingredients in a gallon jar.   Chop vegetables and add to juice mixture.   Refrigerate.   Serve cold with crackers or chips.  

Tips:   This is a delicious summer soup also is good with chopped cilantro, a dash of hot sauce, and a splash of balsamic vinegar

Number Of Servings:Serves 8 –  10

Minestrone Soup

Ingredients:1/2 lb Italian Sausage, cooked and drained
1 med onion, minced
2 stalks celery, sliced
2 carrots, sliced
1 lg potato, diced
1/3 med cabbage, sliced
1 28 oz can crushed tomatoes
1 tsp basil
1 tsp Italian seasoning
1 15 oz kidney beans, drained
2 qt chicken stock
Directions:Combine all ingredients and cook until vegetables are soft.

Number Of Servings:8-10

Chicken Noodle Soup

Ingredients:4 chicken breasts (cubed)
4-5 sliced carrots & celery
1 bunch sliced green onions
3-4 TBL parsley
1 package soup noodles
Broth:   2 quarts water
          8-10 chicken bouillon cubes
Boil above in broth
  Mix together and add to above
2 cans cream chicken soup
2 quarts milk
  Melt & add to above
1 square butter
1/2 cup flour
Add 1 package frozen peas
Directions:Cook and chop the chicken.
Boil vegetables in 2 qt water until tender.
Add noodles.
Mix milk and canned soup then add to soup.
Mix buter and flour then add to soup.
Add bouillon cubes and peas.

Beef Barley Soup

Description:Connie Bitner (originally from Taste of Home magazine, Feb/March 2008 with a few modifications)
Ingredients:2 pounds beef stew meat, cut into 1-inch pieces
1 tablespoon vegetable oil
7 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
2 tablespoons beef bouillon granules
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon basil
1 teaspoon parsley flakes
½ teaspoon salt
¼ teaspoon pepper
1 cup quick-cooking barley
Directions:(This recipe was originally cooked on the stove, but I prefer to do it in the crock pot) In a large pot, brown meat in oil. Cook until beef juices are reduced around meat. Add the cooked meat, water, celery, carrots, onion, tomatoes, tomato paste, bouillon, and seasonings to the crock pot. Cook on High for several hours. Add quick-cooking barley a couple of hours before you want to eat so it will be tender. Makes about 8-10 servings. (I freeze the leftovers in individual servings to have for an easy lunch or dinner when defrosted in the microwave.)