White Chili
¼ c. chopped green pepper
1 T. olive oil
1 can (15 ½ oz) great northern beans rinsed and drained
1 can cr. Of chicken soup
2/3 c milk
2 T chopped green chilies
1 garlic clove
½ t ground cumin
1 c. diced cooked chicken
shredded cheese
In a large sauce pan, sauté onion and green pepper in oil until tender. Stir in the beans, soup, milk, chilies, garlic add cumin. Bring to a boil. Reduce hear; simmer uncovered for 30 min. Stir in chicken, heat through, garnish with cheese.
Serves 2
Creamy Cauliflower Soup
1 med. Head of Cauliflower
2 cans cr. Of chicken soup
1 can cheddar cheese soup
1 can chicken broth (14.5oz)
2 c. milk
Break the cauliflower up into small pieces. Place in a pan with 1 inch boiling water. Reduce heat, cover and simmer for 5-10 min.
In another pan combine soups, brother and milk; heat through. Drain cauliflower and add to soup.
Chicken and rice soup
8 c water
1 ½ c. sliced celery
1 c. thinly sliced carrots
4 c. cubed cooked chicken
1 pk. 6.9oz. chicken favored rice and vermicelli mix
4t. chicken bouillon granules
In a large sauce pan bring water, celery and carrots to a boil. Stir in chicken, rice mix and bouillon. Return to a boil. Reduce heat; cover and simmer for 15-20 min or until rice is tender
Serves 10
