White Chicken Chili

Ingredients

• 1 medium onion, chopped
• 1 tablespoon coconut oil 
• 2 cloves garlic, minced
• 4 boneless skinless chicken breast halves (4 ounces each), chopped
• 24 oz chicken broth
• 15 oz green enchilada sauce
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 3 cans (14-1/2 ounces each) navy beans, drained, divided
• 4 corn tortillas, cut up, coated in coconut oil and baked at 400 degrees for 10 minutes (save for top)

Directions

• In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green enchilada sauce, cumin, oregano; bring to a boil.
• Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated throughly.
• Top each serving with toasted corn tortillas if desired. Yield: 10 servings (2-1/2 quarts).

Source for original recipe

Panera Bread Broccoli Cheese Soup Copycat

ingredients:

2 tbsp olive oil 
1 medium onion, chopped
1/2 cup melted butter
1/2 cup flour
4 cups evaporated milk or milk 
4 cups chicken stock or bouillon
1 pound fresh broccoli (6-8 cups, chopped)
2 cup carrots, julienned
1/2 teaspoon nutmeg
12 ounces grated sharp cheddar cheese

directions:

Saute onion in butter. Add melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the chicken broth & milk. Simmer 7-10 minutes stirring occasionally so the milk doesn't burn.

Add the broccoli, carrots & cook over low heat until the veggies are tender for about 20 minutes. Pour half the soup into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve. (makes 8 small servings). 

Source for altered recipe & image 

Slow Cooker Creamy Chicken and Wild Rice Soup

Ingredients:

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice 
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/4 cup butter
2 cups fat free evaporated milk 
1 cup diced carrots
1 cup diced celery

Directions:

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir milk mixture into slow cooker and then let cook on low for 15 more minutes. 

Source for altered recipe & image