Quick and Easy Beer Chili

Chili!!!! Chili is always always always a hit with everyone in my family! It's my oldest's absolute favorite food! And my little ones seems to really love it too! Out of all the many chili recipes I've made I think this might be my favorite! This recipe is adapted from Simply Whisked.

2lbs ground beef
1 onion (chopped)
3 cloves garlic (minced)
1/2 tsp salt
5 tbsp chili powder
1/2 tbsp paprika
2 tsp cumin
1 tsp oregano
28oz diced tomatoes
1 cup IPA beer
1 tsp worcestershire sauce
2 cans black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)

In a large pot brown the ground beef then drain off the grease. Add the onion and garlic and cook for another 2 minutes. Lower heat and stir in the salt, chili powder, paprika, cumin and oregano then stir well. Add the diced tomatoes and beer. Bring to a simmer and stir in the worcestershire sauce and all of the beans. Let simmer for 15-20 minutes. Serve with your favorite toppings.

Creamy Minestone Tortellini Soup

This soup was delicious, I loved that it used tortellini. It was very filling and everyone in my family loved it. My 10 year old took the leftovers to school the next day! This recipe was adapted from Cooking Classy.

2 tbsp olive oil
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 1/2 tbsp minced garlic
42 oz chicken or vegetable broth
2 (14oz) cans diced tomatoes
2 tbsp tomato paste
1 1/2 cups cut and quartered zucchini
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 (14oz can) kidney beans
9oz refrigerated cheese tortellini
2 cups chopped fresh spinach
1 1/4 cups half and half
salt and pepper

Heat oil in a large pot and saute onions, carrots and celery until tender. Stir in the garlic and saute for 2 minutes. Add in the broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme. Season with salt and pepper then bring to a boil. Cover and simmer for 15 minutes. Stir in the tortellini and kidney beans and cook for 7 minutes. Stir in the spinach and half and half and cook for another 5 minutes then serve.

Crock Pot Black Bean Soup

Black Beans are a big hit at our house and when I saw this easy crock pot recipe I had to try it! It was so good! We topped it with a little cheese and sour cream and it was delicious.  It was still pretty warm out on the night I made this but it's going to be great for cold winter nights or snow days! This recipe was adapted from The Country Cook.

3 cups vegetable or beef broth
28oz can crushed tomatoes
4 16oz cans black beans
1 small onion (diced)
2 cloves garlic (minced)
1 1/2 tbsp chili powder
1 tsp cumin
salt and pepper to taste
1/4 cup water
4 tbsp cornstarch

Place the broth, crushed tomatoes, black beans, onion, garlic, chili powder, cumin, salt and pepper in the crock pot.  Cook on low fro 5-8 hours. After cooking use a potato masher and mash some of the beans. In a small bowl whisk together the water and cornstarch then stir it into the soup and cook for another 30 minutes. Serve with cheese and sour cream.

Crock Pot Nacho Soup

Does anyone else get completely sucked in by the Tasty videos on facebook?  Okay so sometimes they don't look good at all but other times, I have to make the recipe right away! That was the case with this soup, I saw it on Tasty then made it like 3 days later.  It was delicious and a big hit in our house!

2 lbs boneless skinless chicken breasts
1 large onion (diced)
2 cloves garlic (minced)
1 tbsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp salt
1 tsp black pepper
6 cups chicken broth
1 can diced tomatoes
1 can black beans (drained)
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
serve with: extra cheese, sour cream and tortilla chips

Mix together the chili powder, cumin, paprika, salt and black pepper. Rub all over the chicken breasts then place in the bottom of the crock pot. Top with onions and garlic. Pour the chicken brother over the chicken and let cook on low for 6 hours. Remove the chicken and shred then return it to the crock pot. Pour in the diced tomatoes, black beans, cheeses and heavy cream. Cook on low for another hour. Serve with toppings as desired.

Roasted Tomato Basil Soup

My oldest loves tomato soup. I usually make the same recipe but when I saw this roasted tomato bail soup I had to try it.  It was delicious and I loved the flavor the roasted tomatoes brought to the soup. This recipe is adapted from Cooking Classy.

2 1/4 lbs Roma Tomatoes
1 1/4 lb Cherry Tomatoes
4 1/2 tbsp olive oil
salt and pepper
8 cloves garlic (peeled and left whole)
2 small yellow onions (sliced in 1/2 inch pieces)
1 cup lightly packed fresh basil
5 cup vegetable or chicken broth

Heat oven to 425. Slice the roma tomatoes length wise. Toss the roma tomatoes, cherry tomatoes, garlic and onions then toss in the olive oil. Season with salt and pepper. Place on a rimmed sheet pan and roast for 40 minutes. Remove from oven and let cool for 10 minutes then carefully remove papery layers from the onions and pull the peels away from the tomatoes. Place in the bottom of the pot then pour the broth over the vegetables and stir in the basil then bring to a boil. Reduce heat to a simmer and let cook for 20 minutes. Blend the soup with an immersion blender or in small amounts in a regular blender. Serve warm. 

Crock Pot Cream Cheese Chicken Chili

I love a crock pot dinner, especially on a cold night.  This chili was a big hit with my family, my little guy took the leftovers for lunch for two days, a sure sign that he likes it!  It was super easy and had great flavor!  This recipe was adapted from The Magical Slow Cooker.

2 lbs skinless boneless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 tbsp chili powder
2 (15oz) cans pinto beans
1 (15oz) can diced tomatoes
1 tsp minced garlic
1 onion (diced)
3 tsp diced pickled jalapeno peppers
32oz chicken broth
8oz cream cheese
fritos, sour cream and cheese for serving

Place the chicken in the bottom of the crock pot. Sprinkle the salt, pepper and chili powder over the chicken. Add the pinto beans, diced tomatoes, garlic, onion, jalapenos and chicken broth. Cook on low for 7-9 hours. Shred the chicken and place back into the chili.  Cut the cream cheese into small cubes and stir into the chili. Let cook for 15 minutes then stir then cook for 15 more minutes. Serve with toppings.

Game Day Chili

I made this one night when we were keeping some friends' children for the weekend, I doubled the recipe for our crew and everyone enjoyed it! It was perfect for a cool crisp fall night while watching football on the tv. This recipe is adapted from Lisa's Dinnertime Dish.

1 1/2 lbs ground beef
1 small onion (chopped)
1 tbsp diced pickled jalapenos
1/4 tsp red pepper flakes
3 cloves garlic (minced)
1 (15oz) can black beans
1 (15oz) can kidney beans
1 (15oz ) can diced tomatoes
1 (28oz) can crushed tomatoes
1 tsp salt
1/2 tsp black pepper
3 tbsp chili powder
1 tbsp cumin
cheese, corn chips, sour cream

In the bottom of a large pot brown the ground beef. When the beef is cooked stir in the onion and cook for several minutes then stir in the garlic, jalapenos and red pepper flakes. Drain the beans and add them to the pot along with the diced tomatoes and crusted tomatoes. When it starts to bubble stir in the salt, black pepper, chili powder and cumin. Let simmer for 30 minutes before serving.

Broccoli Potato Cheddar Soup

  

I love soup! I have so many favorites but I can never turn down a good bowl of broccoli cheddar or loaded baked potato and this recipe combines the two to make a wonderful and hearty dinner on a cool fall night! I know I'm going to be making this one often! This recipe is adapted from Lil Luna.

32 oz chicken broth

1/2 cup diced carrots

4 medium potatoes (peeled and cubed)

2 small heads broccoli (chopped)

1 tsp onion powder

6 strips bacon (cooked and crumbled)

3 tbsp butter

1/3 cup flour

3 1/2 cups milk 

4 cup shredded cheddar

1 1/2 tsp garlic salt 

pepper to taste 

 

In a large pot place the carrots, potatoes, onion powder and chicken broth. Bring to a boil then over and simmer for 10 minutes.Stir in the broccoli and simmer for another 10 minutes.  In a sauce pan melt the butter and whisk in the flour. Cook for 3 minutes. Slowly whisk in the milk. Once it begins to thicken add to the pot with vegetables and stir well then bring to a simmer. Stir in 3 cups of cheddar cheese and turn off the heat. Stir in 3/4 of the bacon bits. Serve with extra cheese and bacon bits on top.

Crock Pot Summer Corn Chowder

One of the best parts about summer is the fresh corn! It's so sweet and creamy and just has the best flavor, if you get it from the right places. And it's so cheap! This recipe from Baked by Rachel was excellent and a new summer favorite, it's slightly adapted for our taste!

1 cup onion (chopped)
1/2 cup red pepper (diced)
1/4 cup celery (diced)
2 cloves garlic (minced)
4 cups fresh corn kernels
4 cups potatoes (peeled and diced)
2 tsp salt
1 tsp pepper
1 tsp dried thyme
3 cups chicken broth
1 cup heavy cream
3 tbsp flour
6 sliced bacon (cooked and chopped)
green onions

Puree 1 cup corn with 1 cup chicken broth and set to the side. Mix together onion, red pepper, celery, garlic, remaining corn, potatoes, salt, pepper, dried thyme and remaining chicken broth into the crock pot and stir together. Pour the pureed corn mixture over the top. Cook on low for 8 hours.  After 7 1/2 hours whisk together the heavy cream and flour then pour into the crock pot. Cook for the remaining 30 minutes. Stir in half of the bacon and serve with extra crumbled bacon and green onions on top.

Crock Pot Cauliflower Cheese Soup

I've tried so so so many cauliflower soup recipes. One has made the blog. Just one. Out of probably 7-8 recipes.  Gray even asked me to stop trying knew cauliflower soup recipes last winter. Ha.  And I did stop until I saw this recipe and then I just had to try it.  We really did like this one and it was pretty simple to make.  This recipe is slightly adapted from The Magical Slow Cooker.

32oz chicken broth
1 head cauliflower
1 cup diced leeks
2 tsp minced garlic
1/2 tsp pepper
3 1/2 cups shredded sharp cheddar cheese
1/2 cup heavy cream
salt to taste
6 slices bacon (cooked and crumbled)
1 bunch of green onion (chopped)

Chop the cauliflower into chucks and remove the green parts. Combine the cauliflower, chicken broth, diced leeks, garlic and pepper in the crock pot. Cover and cook on low for 6-8 hours. Remove the mixture from the slow cooker and blend in batches. Place back in the crock pot and stir in the heavy cream and 3 cups cheddar cheese. Add the salt to taste. Serve topped with extra cheese, crumbled bacon and green onion. 

Crock Pot Chicken Pot Pie Soup

Y'all this soup! You need to make it right now.  Every single person in my family devoured it and that pretty much never happens.  This recipe is adapted from Baked By Rachel.

1lb boneless skinless chicken breast
1/2 cup onion
1/2 cup celery
3/4 cup carrots
4 cups russet potatoes
3/4 cup peas
1 cup corn
3 cloves garlic (minced)
2 1/2 tsp salt
1 tsp pepper
1 tsp dried thyme
1 bay leaf
3 1/2 cups chicken broth
1 1/2 cups heavy cream
1/3 cup flour

Chop onion, celery, carrots and potatoes. Cut chicken breasts in half.  Place the chicken in the bottom of the crock pot. Top with the onion, celery, carrots, potatoes, peas and corn.  Season with salt, pepper, thyme and the bay leaf then pour over chicken broth.  Cover and cook on high for 4 hours.  Remove the bay leaf then remove the chicken and shred.  Return the chicken to the crock pot. In a bowl whisk together the flour and heavy cream until there are no more lumps. Stir into the crock pot and cook for an additional 30-45 minutes.

Cheesy Bacon Potato Corn Chowder

I really love soup weather! I made this chowder with the great blizzard of 2016 hit and left us with over 2 feet of snow.  This recipe is slightly adapted from Averie Cooks.

8 slices Bacon
1 large yellow onion (diced)
1 cup carrots (diced)
1 cup celery (diced)
4 cloves garlic (minced)
1/4 cup flour
32 ounces (4 cups) chicken broth
3 cups milk
3 cups  potatoes (peeled and diced small)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon peppe
2 cups corn (I used frozen and added it straight from the freezer)
2 cups shredded sharp cheddar cheese

In a large pot saute the bacon over medium-high heat until crispy.  Remove the bacon from the pot but keep the grease. Add the onion, carrots, and celery then saute for 9 minutes or until the vegetables begin to soften. Stir in the garlic and cook for another 2 minutes. Add in the flour and whisk constantly for about two minutes. Slowly whisk in the chicken broth and milk then add the potatoes, thyme oregano, salt and pepper and bring to a boil. Let the chowder boil for 20-25 minutes or until the potatoes are tender. Stir often. Once the potatoes are soft stir in the corn and cook for 5 more minutes. Reduce the heat to low and add back the bacon and stir in the cheese until it is melted. Remove from heat and serve.

Crock Pot Italian Orzo Soup with Spinach and Parmesan

I love an easy crock pot meal! This was great for a busy weeknight meal, just add some yummy crusty bread and you are all set! this recipe is adapted from 365 Days of Slow Cooking.

1 medium yellow onion, diced
2 tsp minced garlic
2 tsp italian seasoning
1 Tbsp tomato paste
1 cup diced carrots
1 cup diced celery
2 tsp olive oil
1 bay leaf
1 (14.5 oz) can fire roasted tomatoes
5 cups veggie or chicken broth
1 cup orzo
1 tsp salt
3 cups spinach
Salt and pepper
Parmesan cheese

In a pan saute the onion, garlic, italian seasoning, carrots and celery in the olive oil.  When the vegetables soften stir in the tomato paste and cook for another 3 minutes. Place in the crock pot and add the bay leaf, fire roasted tomatoes, broth, salt and orzo and cook on low for 2-3 hours. Stir in the spinach and season with pepper then cook for 20 more minutes.  Serve topped with parmesan cheese.

Crock Pot Ranch Taco Soup

I saw a Ranch Taco Soup recipe online but could never find it again so I created my own! We loved this taco soup and the ranch seasoning just gave it an extra something!

1 lb Ground Beef
1 15oz can Fire Roasted Diced Tomatoes with Garlic
1 28oz can Crushed Tomatoes
1 16oz can Chili Beans
1 15oz can Black Beans
1 15oz can Kidney Beans
1 15oz can Corn
1 cup Water
 Taco Seasoning Package
Ranch Seasoning Package

Brown the ground beef over medium heat. Place in the crock pot then add the remaining ingredients and stir.  Let cook on low for 6-8 hours or high for 3-4 hours.  Top with cheese, sour cream and avocado. 

Homemade Cream of Chicken Soup

Several years ago we cut out the "cream of" soups a long with a bunch of other things.  It was a great decision for our health but cut back our recipes.  For whatever reason it took me forever to actually make my own.  It's so simple. I just used the recipe from Pinch of Yum.  It makes 3 cups of condensed soup.

2 1/2 cups chicken broth
1 1/2 cup milk
3/4 cup flour

Put the chicken broth and 1/2 cup of milk in a sauce pot.  Bring to a boil and turn down heat to the lowest setting.  Whisk together the flour and remaining milk until it's lump free.  Whisk the flour mixture into the chicken broth mixture and continue whisking until it's thickened up. Remove from heat and use as desired.

Tuscan Tomato and White Bean Stew

My 7 year old and I loved this soup! I love a good vegetarian soup and this was a winner. Recipe from slightly adapted The Sarcastic Cook.

16 oz Dried Cannellini Beans
7 Cups Water
15 oz Canned Diced Tomatoes
32 oz Canned Crushed Tomatoes
1 Cup Vegetable Stock
1 tbsp Salt
1/2 tbsp Black Pepper
1 Clove of Garlic (minced)
1 tsp Rosemary
1 tsp Thyme
1 1/2 tsp Basil
1 tsp Parsley

Cover beans with water and let soak overnight.  In a pot add the beans with the water, diced tomatoes, crushed tomatoes, vegetable stock, salt, pepper and garlic. Bring to a boil then turn down to a simmer for 1 hour. After an hour add the herbs and simmer for another hour then serve. 

Three Bean Chili

This recipe was kinda made up on the fly.  I couldn't get the recipe I was supposed to use to pull up so I just winged it and it actually turned out really well. I loved that it made a huge pot and we were able to freeze two bags for later! Freezer meals = win in my book!

4 tbsp olive oil
1 red pepper (diced)
1/2 cup carrots (sliced)
1 large onion (diced)
1/2 cup celery (diced)
1 to 2 jalapenos (finely diced)
3 cloves garlic (minced)
1 1/2 tsp oregano
2 tsp cumin
3 tsp chili powder
1/2 tsp black pepper
1 cup vegetable broth
2 28oz cans crushed tomatoes
3 cans black beans (partially drained)
2 cans pinto beans (partially drained)
2 cans kidney beans (partially drained)
3 cups frozen corn
1 tbsp unsweetened coco powder
shredded cheese
sour cream
fritos

Heat olive oil in a large stock pot and saute carrots, onion and celery for 5 minutes. Add the garlic and jalapeno and saute for 3 more minutes.  Stir in the oregano, cumin, chili power and black pepper and cook for 3 minutes. Stir in vegetable broth and crushed tomatoes and bring to a simmer.  Add the coco powder, black beans, pinto beans and kidney beans bring to a boil then reduce to a simmer and cook for 1 hour.  Stir in the corn and cook for 15 minutes. Serve.

Cheesy Tortellini Crockpot Soup

I don't talk a lot about our family on the blog, mainly just food and what we thought.  I took all of December off from blogging because on October 7th our daughter was born via domestic adoption.  I tried to keep up but having a 7 year old and an infant was wearing me out.  But I'm back and excited!  This is a great and easy recipe for a cold winter night, slightly adapted from New Nostalgia.

16 oz frozen tortellini
1 small bag fresh spinach
2 cans (15 oz) Italian style diced tomatoes
4 cups vegetable or chicken broth
1 block (8oz) cream cheese
salt & pepper to taste

Place the spinach, tomatoes, broth and cream cheese into the crock pot.  Cook on low for 4 to 5 hours. Add the tortellini and cook for an additional hour to 90 minutes.  Serve with bread for dipping in the delicious broth. 

Crock Pot Ultimate Potato Soup

I love potato soup.  And potato soup in the crock pot is an even bigger winner in my book! This soup was so creamy and delicious. You seriously have to try it!  This recipe is adapted from The Chic Site.

6 slices bacon (diced)
3 garlic cloves (minced)
1 large onion (minced)
1/2 tsp dried thyme
2 tbsp all purpose flour
6 cups chicken broth
3 pounds potatoes (peeled and cubed)
1 1/2 cups shredded sharp cheddar cheese
1/2 cup heavy cream
1/4 cup whole milk
1 1/2 tsp salt
1/2 tsp black pepper
green onions
extra shredded sharp cheddar cheese

Place the peeled and cubed potatoes into the crock pot, cover with 5 cups of chicken broth and set to low.  Saute the bacon and add the bacon to the crock pot while leaving the drippings in the pan.  Saute the onion in the bacon drippings for 8 minutes. Stir in the thyme and garlic and saute for an additional minute.  Add flour and stir for minute.  Pour in 1 cup of chicken broth then pour into the crock pot and stir well.  Cook for 6 to 7 hours.  Remove 3 cups of potatoes from the crock pot and mash, add the heavy cream and milk to the mixture to combine then pour back into to crock pot. Stir in the cheese and let cook for 15 minutes then serve topped with green onions and extra cheese. 

Creamy Chicken Tortilla Soup

This is hands down one of the most delicious things I have ever made.  My mom was in town when I made it and we all couldn't get over just how delicious it is.  I slightly adapted it from Baked Bree.

1 tbsp olive oil
2 chicken breasts
1 tbsp taco seasoning
3 tbsp butter
1 onion (diced)
1 red pepper (diced)
1 yellow pepper (diced)
1 jalapeno pepper (finely diced)
2 cloves garlic
2 tsp cumin
1 tsp oregano
Salt and pepper
3 tbsps flour
1 (32oz) box chicken stock
2 cups half-and-half
1 can Rotel
1 can red kidney beans (drained)
1 can black beans (drained)
1 cup frozen corn kernels

Cut the chicken breast into small pieces.  Toss in the taco seasoning and saute in 1 tbsp of olive oil until cooked through. Set the chicken to the side.  In a deep pot melt the butter and saute the onion and all of the peppers for 10 minutes. Add the garlic and stir for 30 seconds.  Stir in the cumin, oregano, salt and pepper then add the flour and stir for 1 minutes.  Pour in the chicken stock and half and half then bring to a bubble.  Reduce heat to low and add in the chicken, rotel, kidney bean, black beans and corn.  Let simmer for 20 minutes then serve.  Top with your choice of tortilla chips, sour cream, avocado, cheese or salsa.