Crockpot Potato Soup

2 tablespoons unsalted butter*
1 small yellow onion diced
3 large carrots scrubbed and diced
2 pounds Yukon gold potatoes peeled and cut into 1/2-inch chunks
1 teaspoon Italian seasoning
1 teaspoon kosher salt plus additional to taste
¼ teaspoon cayenne pepper
3–4 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian soup)
1 can 2% evaporated milk (12-ounces)
3 tablespoons cornstarch
1 cup shredded sharp cheddar cheese plus additional for serving
1 cup nonfat plain Greek yogurt plus additional for serving

For Topping:

Cooked crumbled bacon (optional)
Chopped fresh chives (optional)

Lightly coat a 6-quart or larger slow cooker with nonstick spray. In a large skillet, melt the butter over medium heat. Add the onion and sauté until softened, about 6 to 8 minutes, stirring frequently and adjusting the heat so that the onion does not crisp or turn dark brown. Add to the slow cooker.

To the slow cooker, add the carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups chicken broth. Stir to combine.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes and carrots are completely tender.

While the vegetables cook, in a medium bowl, whisk together the evaporated milk and cornstarch until no lumps remain. During the last 30 minutes of cooking, add the cornstarch/milk mixture. Continue cooking for 30 additional minutes.

Just before serving, stir in the shredded cheddar and Greek yogurt. With a potato masher or large spoon, mash half of the potatoes directly in the slow cooker. The soup will continue to thicken as it cools.

If you would like the soup to be thinner, add the remaining 1 cup chicken broth until you reach your desired consistency (warm up the broth first). Stir to combine, then season with salt and pepper to taste. Serve hot, topped with bacon, chives, and additional cheese/Greek yogurt as desired.

Notes
*SUBSTITUTION TIP: If you plan to serve the soup with bacon, I suggest chopping it into bite-size pieces, then sautéing it in a large skillet over medium-low heat until crisp, about 10 minutes. Remove with a slotted spoon. Drain out all but 2 tablespoons of the bacon drippings, then use it to sauté in the onions in place of the unsalted butter.

Buffalo Chicken Chili

1 1/2 lbs chicken breast
1/2 T chili powder
1/2 T paprika
2 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1 cup corn
2 cans fire-roasted tomatoes with green chiles
2 cans cannellini beans
1/2 cup buffalo sauce
2 cups low-sodium chicken broth
4 ounces cream cheese, room temp.
4 ounces cottage cheese, blended (can be more easily blended with a little of the soup liquid at the end)

Combine all ingredients except the cheeses into a slow cooker and cook on low for 5-6 hours. Remove chicken to a plate and shred. Place cream cheese into the soup and stir until completely combined. Place chicken back into the pot, then add the cottage cheese and stir until creamy.

Chicken Tortilla Soup

From Averiecooks.com 

2 tablespoons olive oil
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
4 garlic cloves, peeled and finely minced
32 ounces (4 cups) low-sodium chicken broth
two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
one 15-ounce can black beans, drained and rinsed
2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
1 1/2 cups corn (I used frozen straight from the freezer, fresh may be substituted)
1 tablespoon lime juice
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons salt, or to taste
1 teaspoon black pepper
1 teaspoon smoked paprika (regular paprika may be substituted)
1/4 teaspoon cayenne pepper, optional and to taste
1/3 cup fresh cilantro leaves, finely minced

diced avocado for serving, optional for serving
shredded cheese, optional for serving
sour cream, optional for serving

1. To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm. Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
2. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
3. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
4. Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
5. Add the cilantro and boil 1 minute.
6. Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
7. Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.

Slow Cooker Chicken Tortilla Soup

1 lb. 

boneless skinless chicken breasts

1 

15-oz. can black beans, rinsed

1 c. 

frozen corn

2 

bell peppers, chopped

1 

white onion, chopped

1 

15-oz. can fire-roasted tomatoes

1/4 c. 

freshly chopped cilantro, plus more for garnish

3 

cloves garlic, minced

1 tbsp. 

cumin

1 tbsp. 

chili powder

1 tsp. 

kosher salt

2 c. 

low-sodium chicken broth

1 c. 

shredded Monterey jack

1 tbsp. 

extra-virgin olive oil

3 

small corn tortillas, cut into strips

Sliced avocado, for serving

Sour cream, for serving

Lime wedges, for serving

DIRECTIONS

1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
3. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
4. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

Slow Cooker Tortilla Chicken Soup

1 lb. 

boneless skinless chicken breasts

1 

15-oz. can black beans, rinsed

1 c. 

frozen corn

2 

bell peppers, chopped

1 

white onion, chopped

1 

15-oz. can fire-roasted tomatoes

1/4 c. 

freshly chopped cilantro, plus more for garnish

3 

cloves garlic, minced

1 tbsp. 

cumin

1 tbsp. 

chili powder

1 tsp. 

kosher salt

2 c. 

low-sodium chicken broth

1 c. 

shredded Monterey jack

1 tbsp. 

extra-virgin olive oil

3 

small corn tortillas, cut into strips

Sliced avocado, for serving

Sour cream, for serving

Lime wedges, for serving

1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
3. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
4. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

Creamy Crockpot White Chicken Chili

6 SERVINGS

 

prep time

 

5 MINS

 

cook time

 

8 HRS

total time

 

8 HRS 5 MINS

 

This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it's the perfect companion on a chilly night!

calories: 155 KCAL

author: THE CHUNKY CHEF

INGREDIENTS

• 1 lb boneless skinless chicken breasts trimmed of excess fat
• 1 yellow onion diced
• 2 cloves garlic minced
• 24 oz. chicken broth (low sodium)
• 2 15oz cans great Northern beans drained and rinsed
• 2 4oz cans diced green chiles (I do one hot, one mild)
• 1 15oz can whole kernel corn drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• small handful fresh cilantro chopped
• 4 oz reduced fat cream cheese softened
• 1/4 cup half and half

TOPPINGS:

• sliced jalapenos
• sliced avocados
• dollop of sour cream
• minced fresh cilantro
• tortilla strips
• shredded Monterey jack or Mexican cheese

INSTRUCTIONS

1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
6. Stir well and serve with desired toppings.