Crock Pot Chicken Taco Chili

Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
  
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
  
• 1/4 cup chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

Homemade Chicken Stock

Servings: Varies • Serving Size: 1 cup • Calories: 10 • Points: 0 ww points

• 3 chicken breast halves
• 1 onion, quartered
• 1 tomato, quartered
• 1 cup carrots
• 2 celery stalks
• 2 cloves garlic
• 2-3 sprigs thyme
• 3 bay leaves
• fresh herbs like cilantro or parsley (I used cilantro)
• whole peppercorns
• kosher salt

Place all ingredients into crock pot and fill with water. Cover and cook on high for 4 hours or low for 8 hours.

When it's done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, or anything that calls for shredded chicken.

If you're not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months. When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.

Olive Garden Zuppa Toscana Soup

1 lb. ground Italian sausage

1 1/2 tsp. crushed red peppers

1 large diced white onion

4 tbsp. bacon pieces

2 tsp. garlic puree

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb. sliced Russet potatoes, or about 3 large potatoes

1/4 of a bunch of kale

Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated.

Stir in the sausage and the kale, let all heat through and serve.

Yield: 6-8 servings

Baked Potato Soup

1/4 cup butter

1/4 cup onion, chopped

1/4 cup all-purpose flour

1 (14 oz.) can chicken broth

1 (12 oz.) can evaporated milk

2 large or 3 medium baking potatoes, baked or microwaved

salt and pepper to taste

4 bacon strips, cooked and crumbled

1/2 cup shredded cheddar cheese

3 tbsp. sliced green onion

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture.

Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potatoes; add to soup. Heat through. Season with salt and pepper. Top each serving with bacon, cheese, and green onion.

Yield: 4 servings

Chicken Soup with Potato Dumplings

1/4 cup onion, chopped

2 garlic cloves, minced

1 tbsp. vegetable oil

6 cups chicken broth

2 cups cubed cooked chicken

2 celery ribs, chopped

2 medium carrots, sliced

1/4 tsp. dried sage leaves

Dumplings:

1 1/2 cups biscuit/baking mix

1 cup cold mashed potatoes (with added milk)

1/4 cup milk

1 tbsp. green onion, chopped

1/8 tsp. pepper

In a large saucepan, saute onion and garlic in oil for 3-4 minutes or until onion is tender. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the vegetables are tender.

In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean.

Yield: 5-6 servings

Colorful Chicken 'n' Squash Soup

1 broiler/fryer chicken (4 lbs.), cut up

13 cups water

5 lbs. butternut squash, peeled and cubed (about 10 cups)

1 1/4 lbs. fresh kale, chopped

6 medium carrots, chopped

2 large onions, chopped

3 tsp. salt

Place chicken and water in a soup kettle. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.

Remove chicken from broth. Strain broth and skim fat. Return broth to the pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. Add chicken and salt to soup; heat through.

Yield: 14 servings

Cafe Rio Chicken Tortilla Soup

red pepper

onion

tomatoes

garlic

Puree above ingredients and set aside. Poor a small amount of oil in the bottom of pot. Heat and add puree. Fry for 1-2 minutes.

Add:

6 cups chicken broth

1/2 cup cilantro, minced

1 cup chicken, cooked and shredded

1 cup carrots, chopped

1 cup tomatoes, chopped

1/4 cup avocado, chopped

1/4 cup lime juice

Stir and cook until heated through.

Yield: 6-8 servings

Cheeseburger Soup

1 lb. hamburger

1/2 cup chopped onion

1 pkg. Hamburger Helper Cheeseburger Macaroni

1 (16 oz.) can Veg All or mixed vegetables

2 tbsp. parsley

5 cups water

1/2 tsp. basil

1/2 tsp. salt

1/8 tsp. pepper

1 (16 oz.) can diced tomatoes

Cook and drain hamburger and onion. Stir in sauce mix, water, basil, salt, pepper, tomatoes and liquid. Heat to boiling, then reduce heat and add macaroni and veggies. Cover and cook until macaroni is done. Stir in parsley.

Yield: 6 servings