Creamy Tomato Tortellini Soup

INGREDIENTS: 
2 cloves minced garlic
2 T olive oil 
2 cans (10 3/4 oz) cans tomato soup
½ c chopped sun dried tomatoes
1-½ c milk 
2 c half-and-half 
2 c chicken stock 
1 tsp onion powder 
½ tsp salt 
½ tsp pepper 
2 tsp italian seasoning 
1 package cheese filled tortellini 
½ c shredded parmesan cheese

INSTRUCTIONS:

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt.

When the garlic is done, add tomato soup, tomatoes, milk, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop noodles into the soup. Cook according to the package directions. Mine takes about 8 minutes.

After noodles are cooked serve and top with parmesan cheese

Chicken Gnocchi Soup

INGREDIENTS:
4 T butter 
1 large yellow onion, diced 
1 C celery, diced 
2 garlic cloves, minced 
¼ cup flour 
1 quart half and half (or heavy cream)
3 cups chicken broth 
1½ cup shredded carrots (I just slice them really thin)
1 cup  roughly chopped fresh spinach
¼ teaspoon thyme 
½ teaspoon parsley 
1 cup chicken, cooked and diced 
Freshly grated Parmesan cheese – for garnish 
1 pound package gnocchi 
Salt & pepper to taste

INSTRUCTIONS:
In a large soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the onion is translucent and lightly browned around the edges, about 5-7 minutes. Add the garlic and cook until fragrant, about 30-60 seconds. Sprinkle in the flour and stir constantly as the flour cooks, about 1-2 minutes. Slowly whisk in the half and half and simmer until thickened, about 4-6 minutes. Whisk in the chicken broth and simmer until thickened again, about 2-4 minutes. Add the Carrots, spinach leaves, thyme, parsley, chicken, and gnocchi. Continue to cook until all the ingredients are just heated through. Season with salt and pepper, serve.

LINK:
http://foodfolksandfun.net/2011/01/chicken-and-gnocchi-soup-olive-garden/#_a5y_p=2375278

Chicken Enchilada Soup

INGREDIENTS:

1 pound frozen chicken breasts 

1 teaspoon cumin 

3 tablespoons chili powder 

1 (4 ounce) can diced green chilies 

1 tablespoon  minced garlic 

1 small (10-oz) can green enchilada sauce 

1 small (10-oz) can red enchilada sauce 

1 can black beans, rinsed 

1 (15 oz) can tomato sauce 

2 cups water 

2 tablespoons butter 

2 tablespoons flour 

1 (15 oz) can evaporated milk salt and pepper to taste

Toppings- chips, cheese, cilantro and/or avocado

INSTRUCTIONS:

Place the first 10 ingredients in crock pot. Cook on low for 6 hours. Pull out chicken, shred, and put back in the crock pot. In a small sauce pan, melt butter on medium heat. Add flour until it forms a paste. Add evaporated milk and stir until it begins to boil and thicken. Pour the mixture into the crock pot, mix and cook for 1 more hour. Serve with tortilla chips, cheese, cilantro, and avocado.

LINK:

http://foodapparel.com/crockpot-chicken-enchilada-soup/

Slow Cooker White Chicken Chili

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours and 15 minutes

INGREDIENTS

• 1 yellow onion
• 2 cloves garlic 
• 1 jalapeño (optional)
• 1 boneless, skinless chicken breast (about ¾ lb.)
• 1- 16oz. jar salsa verde 
• 2 -15oz. cans cannellini beans 
• 1- 15oz. can pinto beans 
• 1 Tbsp ground cumin 
• 1 tsp dried oregano 
• ¼ tsp cayenne pepper 
• ¼ tsp freshly ground black pepper
• 2 cups chicken broth 
• 4 oz. Monterrey Jack cheese, shredded
• INSTRUCTIONS
1. Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker.
2. Drain and rinse the beans, then add them to the slow cooker, along with the salsa, cumin, oregano, cayenne, and freshly ground black pepper.
3. Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours.
4. After four hours, the chicken should be tender and easily shreddable (if not, replace the lid and cook for one more hour). Carefully remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir the chili, slightly mashing the beans with the back of the spoon as you stir.
5. Serve the chili hot topped with shredded Monterrey Jack cheese. Other optional toppings include fresh cilantro, diced avocado, freshly squeeze lime, or tortilla chips.

LINK: https://www.budgetbytes.com/2015/01/slow-cooker-white-chicken-chili/