Skillet Chicken Stew

1 c. chopped carrots
1 c. celery, chopped
1 c. chopped onion
2 Tbsp. tomato paste
1 can tomatoes
1 bay leaf
1 tsp. thyme
1 lb.  chicken breasts
2 c. chicken broth
1 can kidney beans
1 c. frozen peas

Saute carrots, celery, and onions for five minutes.   Add tomato paste, tomatoes, thyme, and bay leave.   Add chicken breasts and chicken broth.  Simmer 25 minutes with the lid on.  Add 1 can kidney beans or other beans.  Cook 5 minutes.  Add frozen peas.  Cook 5 more minutes.  Serve.

Harvest Time Chili

1 onion, chopped
1 lb ground beef or turkey
2 cans diced tomatoes
2 cans kidney beans - not drained
2 cans black beans - not drained
1-2 can corn - not drained
3 Tbsp chili powder
1 tsp cumin
1 tsp paprika
1-2 tsp cinnamon
Salt & Pepper to taste

Toppings:
Cheddar cheese
Sour cream
Green onions

Saute onion and ground beef until meat is browed through.  Add canned items, not drained, and seasonings.  Bring to a boil then turn down and simmer for 30-45 minutes.  Serve with desired toppings

Spicy White Chili

                                                   From Better Homes and Gardens        
2 c. chopped onions
4 cloves minced garlic
2 Tbsp. olive oil
1 4.5 oz can diced green chiles
3 tsp. chili powder
1 tsp. dried oregano, crushed
1/8 tsp. cayenne pepper
3 15 oz. can chit kidney beans, rinsed and drained
2 14.5 oz. reduced sodium chicken broth
5 cups cubed cooked chicken
4 oz. Monterey Jack cheese shredded

Cook onions garlic in hot oil over medium heat for 5 or 6 minutes in a large dutch oven.  Stir in chiles, chili powder, oregano, and cayenne.  Cook 1 minute.  Mash one can of beans.  Add all beans and broth to dutch oven.  Simmer covered for 10 minutes.  Stir in chicken.  Cook about 10 more minutes.  Stir in cheese until melted.  Makes 8-10 servings.

355 calories per serving
13 g fat
27 g carbs
8 g fiber

Sausage Potato Soup

1 lb. bulk Italian sausage, drained (I added 1 kielbasa sausage to this as well)

4 c. chicken broth (14.5 oz each)

8 small red potatoes, quartered and sliced

1 envelope Italian salad dressing mix

2 c. fresh spinach chopped (I used freeze dried spinach from a 10# can)

Brown sausage. In a Dutch oven or large pan combine the broth, potatoes, and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes until potatoes are tender. Add drained sausage and spinach to broth mixture; heat thoroughly.

CROCK POT

I made this in a crock pot rather than on the stove. I browned the sausage. I added the drained sausage into my crock pot with water and chicken bouillon, salad dressing mix and the dehydrated spinach. I let it cook for about 4 hours on high heat. It turned out great and took very little prep time.

Bean Taco Soup

1 lb. meat chopped

1 chopped onion

1 16 oz. can kidney beans

1 16 oz. can white beans

1 16 oz. pinto beans

1 16 oz. can corn

1 can rotell tomatoes with green chili

1 can stewed tomatoes

1 package taco seasoning

1 package ranch mix

Combine above ingredients. You can use a crock pot if wanted. Top with sour cream, tortilla chips, and cheese.

Creamy Chicken Soup

1 small onion chopped

1 T. butter

4 chicken bullion cubes

6 c. water

5 medium potatoes, cubed

5 med. carrots, sliced

2 T. minced parsley

2 c. cooked cubed chicken

salt and pepper

1/2 c. flour

1 1/2 c. milk

Saute' onion in butter. Add broth, carrots, & potatoes. Bring to a boil. Reduce heat and cover. Simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt and pepper. Heat through. Combine flour and milk until smooth. Add to vegetable mix. Cook and stir until thick and tender.

Cream Cheese Chicken Soup

1 small onion chopped

1 T. butter

4 chicken bullion cubes

6 c. water

5 medium potatoes, cubed

5 med. carrots, sliced

2 T. minced parsley

2 c. cooked cubed chicken

salt and pepper

1/2 c. flour

1 1/2 c. milk

1 8 oz. package cream cheese (1/3 less fat)

Saute' onion in butter. Add broth, carrots, & potatoes. Bring to a boil. Reduce heat and cover. Simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt and pepper. Heat through. Combine flour and milk until smooth. Add to vegetable mix. Cook and stir until thick and tender. Reduce heat. Add cream cheese. Cook until melted.

Southwest Chicken Chili

1 Tbsp vegetable oil

1 pint cooked chicken

4 tsp. chili powder

1 tsp. ground cumin

1 large onion

1 med. green pepper chopped

1 can cream of chicken soup

3/4 c. water

1 1/2 c. kernel corn

1 can kidney beans rinsed and drained

Shredded cheddar cheese

Over medium-high heat oil and add green pepper, onion, chili powder, and cumin. Cook until vegetables are tender, stirring often. Add and stir soup, water, corn, and kidney beans in saucepan and heat to a boil. Reduce heat to low and cook 5 minutes, stirring occasionally. Sprinkle with cheese.

Cheesy Chicken Chowder

2 (14 oz.) cans chicken broth

2 c. diced, peeled potatoes

1 c. diced carrots

1 c. diced celery

1/2 c. onion

1 tsp. salt

1/4 tsp. pepper

1/4 c. butter

1/3 c. flour

2 c. 2% milk

2 c. shredded cheddar cheese

1 pint shredded cooked chicken

Bring chicken broth to a boil in a large saucepan. Reduce heat. Add potatoes, carrots, celery, onion, salt, and pepper. Cover and simmer until vegetables are tender, about 15 minutes.

Melt butter in medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add cheese mixture to the broth and vegetables along with the chicken. Cook and stir over low heat until thoroughly heated.

Slow Cooker Chicken Soup and Dumplings

Ingredients

6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces

2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)

2 cups whole baby carrots

2 stalks celery, sliced (about 1 cup)

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup water

1 tsp. dried thyme leaves, crushed

1/4 tsp. ground black pepper

2 cups all-purpose baking mix

2/3 cup milk

Directions

1. Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.

2. Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.

3. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.

4. Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

5. *Or on HIGH for 4 to 5 hours.

6. Serving Suggestion: Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries and raspberry-pecan vinaigrette. For dessert serve wedges of mixed berry pie with whipped topping.