Fall Soups

White Chicken Chili

pic courtesy of myrecipes.com

1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes

1 medium onion, chopped

1 1/2 tsp garlic powder

1 Tbsp vegetable oil

2 (15 1/2 oz) cans great northern beans, rinsed and drained

1 (14 1/2) oz can chicken broth

1 tsp salt

1 tsp oregano

1/4 tsp cayenne pepper

2 (4 oz) cans diced green chilies

1 cup sour cream

1/2 cup whipping cream

1) In a large saucepan, sauté chicken, onion, and garlic powder in vegetable oil until chicken is no longer pink.

2) Then add beans, chilies, chicken broth, and seasonings.

3). Bring to a boil.

4) Reduce heat and simmer (uncovered) for 30 minutes.

5) Slowly stir in sour cream and whipping cream and serve immediately.

*I did not add the sour cream but instead added a dollop I each bowl upon serving. This is an easy and delicious soup. Would be great with a crusty bread.

Serves: 5

Slow Cooker Butternut Squash Soup

3 cups chicken broth.     (I recently substituted with vegetable broth and think it tasted better)

2 cups chopped onion (1 large onion)

2 tsp minced garlic

1 1/2 tsp grated fresh ginger (I used dried and reduced amount)

1 tsp curry powder

1/2 tsp salt

1/2 tsp ground coriander

1/2 tsp black pepper

3 cups cubed, peeled butternut squash (2 lbs)

2 cups peeled, diced apples (2 medium)

Mix all together in a slow cooker; LOW for 8 hours. Then place in food processor to make the soup smooth (or use the awesome immersion blender that my brother gave me for Christmas. Get one...so worth it and makes the clean up easier).

Add a healthy dollop of goat cheese and this soup is perfection.

*if you want to save time, buy the pre sliced butternut squash. SO worth it for time saving.

Off to get children to bed but I'll add more soups later. Had to share two of my favorites to get you started.