Chicken Chili

*1 Rotisserie Chicken, chicken removed and cut into cubes (around 4 cups)

*2 (32 ounce) Containers Low Sodium Chicken Broth

*1 small Jalapeño, seeds removed and diced small

*1/2 cup chopped Onions, sautéed in 2 tablespoons olive oil, if desired

*1 (7 ounce) can Roasted Green Chiles

*3 teaspoons granulated Garlic

*2 teaspoons Onion Powder

*2 teaspoons Cumin

*1 teaspoon Oregano

*1/2 teaspoon White Pepper

*Sea Salt, to taste

*4 cups grated Monterey Jack Cheese

*1/4 cup grated Parmesan Cheese

*1 (15 ounce) can Pinto Beans, drained and rinsed

*1 (15 ounce) can Great Northern or Cannellini Beans, drained and rinsed

*1 and 1/2 cups Sour Cream

*1 cup Heavy Cream

In a skillet on medium heat, add the olive oil and sauté the onions and Jalapeños 2 to 3 minutes.

Add a crock pot liner to crock pot and add: Cubed chicken, chicken broth, sautéed onions and jalapeños, green chiles, granulated garlic, onion powder, cumin, oregano, white pepper and sea salt. Cook on low for 4 hours. Add the last 30 to 40 minutes the following: Sour cream, cream, pinto beans and great northern beans, slowly stir in Monterey jack cheese and Parmesan cheese the last 30 or 40 minutes. Serve, or keep the soup on warm until ready to serve.

Enjoy!

Lindy

Cauliflower Soup Crock Pot Style

*
*2 tablespoons Extra Light Olive Oil

*2 tablespoons Butter

*1 medium Onion, diced

*1-2 garlic Cloves, minced

*1/4 cup Flour plus 2 tablespoons

*1/2 teaspoon Kosher Salt

*1/4 teaspoon White Pepper

*2 cups Milk or canned Evaporated Milk

*3 cups low sodium Chicken Stock, more if needed

*1 Large head of Cauliflower or 2 small (around 2 and 1/2 pounds) cut into flower eats and small pieces

*2 tablespoons Dijon Mustard

*1 and 1/2 cup Blend Monterey Jack, Pepper Jack or Colby Jack or use a Sharp Cheddar or Sharp White Cheddar for extra flavor, finely grated easy melting (extra grated cheese for topping)

*1 and 1/2 cup freshly grated Pepper Jack Cheese

*Garnish with grated cheese and red pepper flakes as desired.

Sauté in a skillet with the butter and oil, on medium heat the onions until translucent and add the garlic the last-minute of sautéing. Then add the flour and mix until combined in the onion and garlic mixture, slowly add milk, OR Option 2: Mix the flour to the milk in a bowl and whisk together and then add to the sautéed mixture.

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In a blender with two cups of the chicken stock blend with the cauliflower pieces. Note: (Save 1 to 2 cups of cauliflower if you like small pieces of cauliflower in the soup). Then blend milk and onion mixture with the cauliflower and blend until smooth or if you like diced onions in your soup don’t blend and add the unblended onion mixture to the crock pot.

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In a crock pot with liner add the blended cauliflower mixture and add the remaining chicken stock, salt and white pepper.
Cook in a crock pot for 3 hours on high or 4-5 hours on low or make according to your crock pot instructions.

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When soup has finished cooking add the mustard and cheeses, adding slowly, stirring until combined. Serve and top with extra cheese.

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Serves 5-6 people

 

Enjoy!

Lindy