1) Tomato-Tortellini Soup
2 (14 oz) cans reduced-sodium chicken broth or vegetable broth
1 (9 oz) package refrigerated tortellini (or can use ravioli if you like)
1/2 an 8 oz. tub cream cheese spread with chive and onion (I use the lite version)
1 (11 oz) can condensed tomato soup or tomato bisque soup
Snipped fresh chives (optional)
In medium saucepan, bring broth to boil. Add tortellini and reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup (or more) of the hot broth into the cream cheese spread until smooth. Return to saucepan along with tomato soup; heat through. Sprinkle with chives before serving. (Makes 4 servings)
2) White Chicken Chili
1.5 lbs. chicken breasts, chopped
2 Tbsp. olive oil
4 (16 oz) cans navy beans, undrained
4 (4.5 oz) cans chopped green chilies, undrained (I only use 2 because it makes it too spicy)
1 cup chicken broth
1 (1.25 oz) envelope white chicken chili seasoning mix
Toppings: chopped fresh cilantro, shredded cheese, chopped tomatoes or avocado
Saute chicken in hot oil in large Dutch oven over medium-high heat for 8 minutes or until done. Stir in beans and next 3 ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with desired toppings. (Makes 8 servings)
2 Tbsp. olive oil
4 (16 oz) cans navy beans, undrained
4 (4.5 oz) cans chopped green chilies, undrained (I only use 2 because it makes it too spicy)
1 cup chicken broth
1 (1.25 oz) envelope white chicken chili seasoning mix
Toppings: chopped fresh cilantro, shredded cheese, chopped tomatoes or avocado
Saute chicken in hot oil in large Dutch oven over medium-high heat for 8 minutes or until done. Stir in beans and next 3 ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with desired toppings. (Makes 8 servings)
Soup's on :)
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