White Chicken Chili with Pine Nuts

I know, I know, I'm posting another soup. Being that it is winter and we were just blessed with our biggest snow of the season so far, I just couldn't resist! I love eating a warm bowl of soup on a cold snowy day. This recipe is very easy and very tasty! For those of you who are making baby food, throw in an extra chicken breast. Blend the chicken breast with some of the onions and add some curry powder. Matias loves it! The toasted pine nuts add a nice touch to this dish, so don't leave them out! I hope this dish warms you up on a cold wintry day!

 

White Chicken Chili With Pine Nuts

4-6 boneless skinless chicken breasts

1 large onion, chopped

1 teaspoon white pepper

¼ teaspoon salt

2 cans cream of chicken soup

3 cans great Northern beans, drained

2 (4 ounce) cans chopped green chilies

½ teaspoon garlic powder

1 teaspoon cumin

2 teaspoons chili powder

½ teaspoon dried oregano

1 can chopped tomatoes and green chilies, drained

Toasted pine nuts (optional)

Sour Cream (optional)

Shredded Cheese (optional)

Salsa (optional)

Place chicken and onions in a large pot with water to cover. Add salt and pepper. Boil until chicken is cooked and tender. Remove chicken, leaving onions in pot. Allow chicken to cool and cut into ½ inch pieces. Drain broth, reserving onions, into a separate container and reserve both (broth and onions). Return chicken to pot with onions; add soup, beans, and next 6 ingredients, stir to blend. Cook over medium heat until heated through. Add reserved chicken broth until you reach the desired consistency. Reduce heat to low at least 30 minutes or in a crock-pot for several hours.  Top with toasted pine nuts, sour cream, cheese and salsa! Enjoy!

Velvety Squash Soup

 I discovered this soup about 3 months ago and it has become a favorite around here! Matias loves butternut and acorn squash. I was tasting his pureed version and it was pretty good! So I decided to find a recipe that I could make for us and this is what I found. For those of you with little ones who eat baby food, you can puree some of the squash after it is done roasting for your little one. It is very convenient! I also make grilled cheese to go along with the soup. It is a great soup and sandwich dinner. Hope you enjoy this dish as much as we do!

Velvety Squash Soup with Grilled Cheese.

 

Velvety Squash Soup

1 (3 lb) butternut squash

1 (2 lb) acorn squash

cooking spray

2 cups coarsely chopped onion

2 teaspoons canola oil

5 cups fat-free, less-sodium chicken broth

2/3 cup apple cider ( I used Apple Juice)

2 Tablespoons molasses

1 teaspoon curry powder

3/4 teaspoon salt

1/8 teaspoon ground red pepper

2/3 cup half and half

Preheat oven to 425 degrees. Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray. Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425 degrees for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins. Place onion and squash pulp in a dutch oven. Stir in broth and the next 5 ingredients (through red pepper); bring to a boil. Reduce heat; simmer 5 minutes. Place half of squash mixture in food processor. Blend until smooth. Pour into large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated.