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Chicken Verde Chili


This hearty chicken chili verde is a one-pot wonder. Serve it in bowls or turn it into over-the-top nachos! Yum!


  • 1 pound organic boneless, skinless chicken thighs
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 4 tablespoons vegetable oil, divided
  • 32oz chicken stock
  • 1/2 cup yellow onions, diced
  • 1/2 cup celery, diced
  • 1/4 cup green bell peppers, diced
  • 1 tablespoons jalapeno pepper, seeded and minced
  • 1 tablespoon ground cumin
  • 1/8 teaspoon ground cayenne
  • 2 cups tomatillo salsa, green verde salsa
  • 2 cups canned great northern white beans, rinsed


1. Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon ground black pepper.

2. In a large 8-quart Dutch oven, add 2 tablespoon vegetable oil and heat over medium high heat. Once the oil it heated, add the chicken to the pot and sear both sides until golden brown.

3. Lower the temperature and add chicken stock. Allow to cook until chicken is cooked thru and tender, about 20 minutes.

4. Remove chicken and any stock from pan. Set aside.

5. Bring heat to medium, add remaining 2 tablespoons vegetable oil. Add the onions, celery, green bell peppers and remaining 1 teaspoon salt, sweat until tender. Add in the minced jalapenos, cumin, cayenne and tomatillo salsa, reduce heat. Add chicken broth back to pot. Allow to simmer for about 30 minutes.

6. Shred the chicken and then add along with the white beans and simmer for an additional 15 minutes. Taste test if more salt is needed and adjust if necessary. Serve with cilantro and avocado.

NOTE: If wanting to top on nachos, do not add broth back to pot in step 5.



Crock Pot Sausage, Spinach and White Bean Soup

I love soup and Fall is the perfect time for soup. And lately Ive been trying to use my crockpot more and it is an amazing thing. I love starting it early in the day and then not rushing after school pickup to worry about what to cook and how much time I have. Now that I have a Kindergartner who doesn’t get out of school until mid afternoon, dinner time really sneaks up fast on us. So hopefully I’ll be having more successful crock pot meals that I can share with you. Please share what is your favorite crock pot recipe and I’ll give it a try, Enjoy!

Crock Pot Sausage, Spinach and White Bean Soup

Sausage Spinach White Bean Soup


  • 1 tablespoon olive oil
  • 1 (12.8-ounce) package smoked sausage, thinly sliced, I used a garlic Chicken Sausage
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 4 cups chicken broth
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups baby spinach


  1. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
  2. Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a slow cooker. Stir in chicken broth until well combined; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted.
Sausage Spinach White Bean Soup
This soup is perfectly paired with a loaf of homemade bread.

Skinny Chicken Tortilla Soup


It was beyond windy today. I mean you know it’s a windy day when your BBQ literally flys off your deck. No joke I heard a loud crash and looked out and it was on the ground, down 5 steps all the way in the yard. Craziest thing that has ever happened from the wind. I wanted to make a nice warm soup to warm my family up so figured Id try and make up a delicious soup. This recipe is low in calories and fat but not low in taste. You will not be disappointed, enjoy!


Skinny Chicken Tortilla Soup

Soup Ingredients

  • 2 tsp olive oil
  • 1 cup onion, chopped small
  • 1 cup celery, sliced
  • 1 cup sliced carrots
  • chopped cilantro stems and some leaves
  • 2 garlic cloves, minced
  • 2-4 roma tomatoes
  • 1 cup water
  • 3 cups low-sodium organic chicken broth
  • 3 cups shredded organic chicken
  • 1 can low-sodium black beans
  • 1 tsp dried oregano
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper (omit if you are worried of spiciness)
  • salt and pepper to season chicken


  • avocado
  • pepperjack cheese
  • homamde tortilla chips (recipe below)
  • chopped cilantro


  1. Heat oil in large saucepan over medium-high heat. Add chopped onion, carrots and celery; cook, stirring frequently, for about 5 minutes and until veggies are soft. Add garlic and cilantro, stir frequently, for about 1 minute. Add tomatoes; cook, stirring frequently, for about 5 minutes and until tomatoes are soft.
  2. Add veggie mixture to a high-speed blender with 1 cup water, blend until smooth.
  3. Transfer back to pot and add broth, beans, chicken and seasonings. Bring to a boil. Reduce heat to medium low and cook for about 10 minutes. (Or simmer until ready to serve)
  4. Top each serving with your toppings.

Tortilla Strips

  • 10 small corn tortillas, cut into 1/4″ strips
  • 2 T olive oil
  • 1 tsp sea salt


  1. Preheat oven to 375F, loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 minutes, or until crisp and lightly golden brown; set aside.


For a vegan version replace chicken broth with low-sodium organic vegetable broth, omit chicken and add an extra can of black, red kidney or pinto beans.


Creamy Chicken and Mushroom Soup


It was so windy all day and the power kept flickering, with a cold looming over all of our heads I figured soup was the best option for dinner. I went to my Pinterest soup board and figured something would look good on there and I had all the ingredients already, so it was a double win for me.

The soup smelt amazing while it was cooking and tasted just as good as it smelled. I lightly buttered some crusty bread and threw it on my grill cast iron pan and it was the perfect side to this soup.

I know some people think eww mushrooms but the mushrooms made this nice and hearty and very filling. We are all mushroom fans in our house so if your house is too then you have to make this. My 2 year old loved it, her favorite parts were the chicken and mushroom. Enjoy!

Creamy Chicken and Mushroom Soup


So cozy, so comforting and just so creamy. Best of all, this is made in less then 1 hour from start to finish – so quick and easy!


  • 1 tablespoon olive oil
  • 8 ounces boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 cup half and half
  • 2 tablespoons chopped fresh parsley leaves
  • 1 sprig rosemary
  • Crusty Bread to serve with soup


  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  • Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. (you can let this simmer for a bit at this point if your not ready to serve it)
  • Stir in half and half until heated through, about 2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  • Serve immediately, garnished with parsley and rosemary, if desired.

Quick Asian Shrimp Noodle Soup

Mondays has been known as ballet night in our house for the last 3 years. This year though my daughters class doesn’t get over until 6pm so I either have to prepare dinner mostly before we go to class or I have to have a quick meal planned for when we get home. It was a cold and wintery day today so I came up with this delicious quick noodle soup recipe and it was so good that I had to share. Hope this warms your tummies on a cold wintery day, Enjoy!
Serves 2 as main course or 4 as a side
Total cook time 30 minutes
  • 6oz/170g Chinese noodles of your choice
  • 4 cups chicken or vegetable stock
  • 1 tablespoon fish sauce
  • 2 tablespoon soy sauce
  • The juice of 1 lime
  • 2 tsp star anise, I find this in the dried bulk section
  • 1 teaspoon brown sugar
  • 3 green onions/spring onions
  • 1 small head of broccoli chopped bite size
  • 20 raw shrimp, cleaned and deveined
  • Chilli flakes
  1. Cook the noodles according to the package instructions and then drain.
  2. Add the chicken stock, fish sauce, soy sauces, lime juice, star anise, brown sugar, green onions and bok choy.
  3. Bring to the boil.
  4. add the shrimp to a separate pan and cook until they turn pink.
  5. Add the noodles to the broth and warm through.
  6. Then pour into a bowl, then add the shrimp and broccoli on top of the noodles.  Serve topped with chilli flakes and more green onions.


Salmon Clam Chowder

I love soup weather! I could eat soup for lunch and dinner everyday!


Chowder is easier to make than you think – and the homemade version is unbelievably creamy and so delicious. 

Salmon Seafood Chowder


  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup vegetable stock
  • 2 (6.5-ounce) cans chopped clams, juices reserved
  • 1 bay leaf
  • 2 russet potatoes, peeled and diced
  • 1 cup half and half, 2% or whole milk
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
  • 1/3lb pre-cooked salmon (I did it this way)


  • Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
  • Melt butter in the stockpot, if needed more then then bacon fat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
  • Stir in milk and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more milk  as needed until desired consistency is reached.
  • Add crumbled cooked salmon into soup, warm for a few minutes.
  • Serve immediately, garnished with bacon and parsley, if desired.


*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Screen Shot 2016-01-14 at 7.57.14 AM

These nutrition facts are based on half and half and no salmon

Creamy Ham and Potato Chowder


We had a bunch of potatoes and ham left over after Christmas so I thought CHOWDER! This turned out quite tasty and really hits the spot on a cold winter day. It’s a one pot meal that is very easy, perfect after the holidays when Ive been baking and cooking for a week straight. You could add corn to this also, but I didn’t have any so I went without. This soup was delicious and my 1 1/2 year old loved it and had 3 helpings!! I hope your family enjoys it as much as mine did. Enjoy!

Creamy Ham and Potato Chowder

Prep Time: 15 minutes

Cook Time: 40 minutes




  • 2 cups cooked ham, diced into small cubes
  • 6 slices bacon, cooked and crumbled
  • 5 1/2 Tbsp butter, divided
  • 1 medium yellow onion, diced (1 1/2 cups)
  • 2 carrots, peeled and diced (3/4 cup)
  • 2 celery stalks, diced (3/4 cup)
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 5 medium red/yellow potatoes (1 3/4 lb), diced into 3/4-inch cubes
  • 3/4 tsp dried oregano
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup + 2 Tbsp all-purpose flour
  • 2 cups milk
  • 1/2 cup sour cream
  • Chives, green onion, cilantro for topping


  1. In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes.
  2. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste (slightly under-season with salt as the ham and bacon will add more saltiness to soup). Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook until potatoes are very tender, about 17 – 20 minutes, stirring occasionally.
  3. Stir in ham.
  4. In a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes. While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly.
  5. Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture. Serve warm topped with bacon and chives, green onions, cheese and cilantro.



Buffalo Chicken Chili, Low Calorie

Everyone in my family loved this, from my 1 year old to my husband. My 4 year old was hesitant to try it (as she is with everything these days) but after her first bits she said mmmm that’s good! Give it a shot, it’s healthy and filling and your family will love it. You could also make a delicious batch of corn bread to pair with it.

This one pot meal is low cal but not low on taste. Your family will love this soup on a chilly afternoon or evening and you will love how easy it is.


Buffalo Chicken Chili


  • Olive Oil
  • 6 carrots, peeled and sliced into half-moons
  • 6 stalks celery, sliced
  • 6 cloves garlic, minced
  • 1 pounds ground chicken (99% lean)
  • 1 can beans (white or kidney) rinsed
  • 2 tablespoons chili powder
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium vegetable or tomato juice
  • 1/4 cup hot sauce (see Note)
  • Plain non-fat Greek yogurt or light sour cream (optional)
  • Chopped scallions (optional)
  • Whipped blue cheese topping (optional), recipe below


  1. Liberally coat a large pot or Dutch oven with olive oil and preheat it over medium-high heat. Add the carrots and celery and sauté, stirring occasionally, until tender, about 10 minutes; add water, a tablespoon at a time, as necessary to prevent scorching.
  2. Add the garlic and sauté for 1 minute. Add the ground chicken, adding more olive oil if necessary. Sauté, stirring continuously and breaking the chicken into small pieces, for 5 minutes or until cooked through. As the chicken cooks, continue scraping the bottom of the pan with a wooden spoon to dislodge any large bits.
  3. Sprinkle in the chili powder and flour, and stir quickly to distribute them evenly. Immediately add the vegetable juice and hot sauce, and can of beans, and bring to a boil. Reduce the heat to low and simmer, partially covered, stirring occasionally, for about 20 minutes. (I let mine simmer for about a hour, and it was tasty)
  4. Ladle the chili into serving bowls and serve with desired toppings.

    Note: The amount of hot sauce you use will depend on the brand you select as well as your (and your family’s) own personal tolerance for spicy foods. I advise adding 1/4 cup hot sauce to start with, then tasting the chili and adding more from there if you find it too mild.

Whipped Blue Cheese Topping: In a small bowl mash together 1/4 cup blue cheese crumbles (at room temperature) and 1/4 cup light/nonfat sour cream or nonfat plain Greek yogurt. Dollop on top of chili before serving.




White Bean & Chicken Chili

Now that it’s official fall, I can make soup! Well I love to eat soup year round but once fall and winter hit I make it once a week. It’s great for lunches for a few days also, so that is a added bonus. I’ve never made a white chili before, so when I saw this recipe I knew I’d love to try it. Glad I did, it turned out excellent, Enjoy!

White Bean & Chicken Chili Recipe

Serves 8-10
Prep time 20 minutes
Cook time 4 hours
Total time 4 hours, 20 minutes
Meal type Soup
Misc Serve Hot
Website Simply Recipes
Mild white chili that will warm you up on a cool evening. has lots of soup recipes.


  • 1lb white beans (soaked overnight in water, drained)
  • 4 cups reduced sodium chicken broth
  • 2 cloves garlic
  • 2 Medium onions (chopped and dived in half)
  • 1 tablespoon olive oil
  • 8oz canned chopped green chilies
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper powder
  • 4 cups cooked chicken (diced or shredded)
  • 1 Medium jalapeno or serrano pepper (chopped optional)
  • 3 cups Monterey Jack or Pepper Jack cheese (freshly grated)


Step 1
Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. You can add more chicken broth if necessary.
Step 2
In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.
Step 3
Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.

Chicken Top Ramen w Spinach


This is an easy way to jazz up a cheap top ramen and make it a little healthier. I saw this idea on pinterest so figured I’d share with you all. So next time you are time crunched for lunch and feel like soup, give this a shot. I’d love to hear all the things you like to add to yours, Enjoy!


  • 1 package Chicken Top Ramen
  • 2 cups baby spinach, washed and chopped


  1. Boil 2 cups of water. Once a boil is reached add your noodles and cook for 1 minutes.
  2. After 1 minute of cooking add spinach and boil for additional minute or two. Do not cook the noodles over 3 minutes. I like mine only cooked for 2.
  3. Pour in a bowl and enjoy, mine was super hot when I took pictures because I didn’t want to let it cool before I ate it :)