Basic Recipe:
In a crock pot: 1 20 oz jar white northern beans; 4 chicken breasts; 1 jar salsa. Cook on low for about 8 hours. Remove chicken breasts and shred. Place back into pot and add 8oz monterey jack cheese and stir to combine all. Once the cheese has melted serve and enjoy!

Modifications:
Instead of 4 chicken breasts I use 1 whole chicken that has been cut into parts and remove the skin. The bones of the chicken add a lot of flavor and a higher chicken to bean ratio in the chili. I also like to add 2 cans of diced green chili’s. Adding tomatillo salsa instead of red salsa makes for a more “white” chicken chili and is also excellent.

Wow, that soup sounds way too healthy for me

Thanks Sue for posting that recipe… I am trying to eat healthier with the new year and that may be one way to do it… I will give it a try.

So what about the recipe for the cheddar and potato.. that is more up my alley

Thanks for contributing Sue!

Happy New Year!

@michaelmccurry

6 cups broth/stock
Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 cloves garlic (more or less to taste)
1/2 cabbage, chopped
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 large zucchini, diced

Spray a big pot with Pam, saute the carrots, onion, and garlic until just right. Add all the remaining ingredients except the zucchini and bring to a boil. Cover, reduce the heat and simmer for about 15 minutes or until the veggies are done the way you like them. Add the zucchini and cook until tender.

If you like spice, toss in some salsa before serving–gives it a little zip. You can vary the ingredients, except for the cabbage. For some reason, that’s what makes it (and I’m not wild about cabbage).

Not the world’s most exciting soup, but you can’t beat 60 calories per cup.

Now I have a hankering for this not-so-good-for-New-Years-resolution cheddar and potato soup…

Yum Dave, this chowda sounds wonderful!!!

I will try it out and let you know how it turns out!!!

Happy New year!

@michaelmccurry

Last time I made bean soup, I used a can of diced tomatoes, a couple tbs of Worcestershire sauce, 2 tbs of dijon mustard and a tbs of chili powder. It turned out pretty darn good too.

Here’s a recipe I made a couple years ago when the Giants were in the SouperBowl. (but I like New England Chowda better than Manhattan).

INGREDIENTS
• 10 slices bacon
• 4 tablespoons of butter
• 1 cup chopped onion
• 2 cups of chopped leeks
• 2 cups of chopped celery
• 2 tablespoons of chopped garlic
• Celery salt, seasoning salt, pepper, 3 bay leafs, 1 tablespoon thyme
• 12 potatoes, peeled and cubed
• 1/2 cup all-purpose flour
• 4 cups bottled clam juice
• 2 cups half-and-half
• 3 14oz cans of chicken stock
• 8 (6 ounce) cans minced clams
• salt and pepper to taste
• 2 cups heavy cream (optional)
• 5 dashes of hot sauce
• 1/2 cup chopped fresh parsley

DIRECTIONS
1. In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
2. In the same saucepan with the bacon fat add butter and saute the onion, celery, garlic, leeks and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat. Add seasonings.
3. Pour in the clam juice and chicken stock, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
4. Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

Serve with crumbled bacon, scallions, parsley and oyster crackers.

Happy Chefin!

Dave Lutz – @velchain