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White Chicken Chili • 2 lbs. of diced/cooked chicken (no bones or skin) • 1 onion diced and sauteed • 1 package McCormick white chicken chili seasoning • 4 cans of white beans, drained • 1 cup of chicken broth • 4 oz. of cream cheese • 8 oz. of sour cream • 6 oz. of heavy cream • 1 can of diced green chilis • 1 cup of shredded Monterey jack cheese Dice chicken into cubes and cook. Dice and sauté onion. Add cooked chicken, onion and remaining ingredients in a crockpot. Stir and cook until cheese is melted. Cabbage, Sausage & Potato Soup • 1 lb. Conecuh sausage, sliced into bite-sized pieces • 2 Tbsp. extra-virgin olive oil • 3 medium leeks, slices into ⅛ rounds, white and pale green parts only • 2 medium carrots, peeled and diced • 1 stalk celery, diced • 1 small green cabbage, chopped into bite-sized pieces • 3 cloves garlic, minced • 6 cups chicken or vegetable stock • 1 lb. red potatoes, diced • 1 Tbsp. Italian seasoning • 1 bay leaf • Kosher salt and freshly cracked black pepper, to taste Add sausage to a large stockpot and cook over medium heat for 5-6 minutes, flipping occasionally, until lightly browned. Use a slotted spoon to transfer the sausage to a separate plate and set aside. Add olive oil, leeks, carrots, and celery to the pan, and stir to combine. Sauté 5 minutes, stirring occasionally. Then add cabbage and garlic, and sautee for 4 more minutes, stirring occasionally. Add stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to mediumlow, cover, and simmer for 15 minutes or until the potatoes are cooked and tender. Taste and season with a few generous pinches of salt and black pepper as needed. (Depending on how seasoned your sausage is, feel free to stir in extra teaspoon of Italian seasoning if you think it needs some extra flavor. A pinch of crushed red pepper flakes and/or a Tbsp. of white vinegar will also help bring out the flavors.) Serve warm. Refrigerate in sealed containers for up to 3 days or freeze for up to 3 months. 64 • FEBRUARY 2023
Shrimp & Black Bean Soup • 1 large onion, chopped • 1 Tbsp. of olive oil • 2 14.5 oz. cans reduced sodium chicken broth • 2 10 oz. cans diced tomatoes with green chiles, undrained • 2 cups of frozen corn • 1 15 oz. can black beans, rinsed and drained • 1 14.5 oz. can diced tomatoes, undrained • 4½ tsp. chili powder • 1 tsp. sugar • ½ tsp. salt • 1 lb. uncooked medium shrimp, peeled and deveined • ¼ cup minced fresh parsley In a dutch oven, sauté onion in oil for 3-4 minutes or until tender. Add broth, tomatoes and green chiles, corn, black beans, tomatoes, chili powder, sugar, and salt. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes. Baked Potato Soup • 12 slices of bacon • ⅔ cup butter or margarine • ⅔ cups all-purpose flour • 7 cups milk • 4 large baked potatoes, peeled and cubed • 4 green onions, chopped • 1¼ cups shredded cheddar cheese • 1 cup sour cream • 1 tsp. salt • 1 tsp. ground black pepper Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Meanwhile, melt butter in a stockpot or dutch oven over medium heat. Gradually add flour, whisking until well combined. Slowly pour in milk, whisking constantly until smooth and thickened. Green Enchilada Soup • 2.5 lb. boneless/skinless chicken breast • 28 oz. can green enchilada sauce • 24 oz. can chicken broth • 1 cup half and half or heavy cream • 2 cups Monterey jack cheese • 4 oz. cream cheese (cubed and softened) • 4 oz. of green salsa • Salt and pepper to taste In a 6-quart slow cooker, add chicken breast, green enchilada sauce, and chicken broth. Cook on low for 6 to 8 hours. Remove chicken and shred. Add chicken, Monterey jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until the cheeses are melted. Serve and enjoy. Delicious topped with avocado, cilantro, green onion, and sour cream. Creamy Cheddar Cheese Soup • ¼ cup butter • 1 onion, chopped • ¼ cup all-purpose flour • 3 cups chicken broth • 3 cups milk • 2 8 oz. packages shredded cheddar cheese Melt butter in a 3-quart saucepan over medium-high heat. Add onion and cook until tender, about 5 minutes. Stir in flour to make a roux. Add broth and cook, stirring constantly, until the mixture is slightly thickened. Add milk and cook until just boiling, stirring constantly. Working in batches, blend the soup in a blender until smooth. Return soup to the saucepan and cook on medium heat until just boiling. Remove from heat and whisk in cheese until melted. Stir in shrimp and cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley. Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes. Stir in crumbled bacon, cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted. Hometown RANKIN • 65
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