This is super simple if you use rotisserie chicken instead of the chicken breast the recipe calls for in Organic Life. We loved this soup and it came together in a matter of minutes.
Of course, you skip the step of cooking the chicken that is in step #2.

Printable Version

White Chicken Chili

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 medium onions, chopped
• 4 large garlic cloves, minced
• 2 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 tablespoon chipotle chile powder or chili seasoning
• 4 teaspoons ground cumin
• salt
• 3 cans (19 ounces each) cannellini beans, drained and rinsed
• 3 cups lower-sodium chicken broth
• 1/2 cup fat-free half-and-half
• 1/2 cup reduced-fat shredded Cheddar cheese (2 ounces)
• 1/4 cup chopped fresh cilantro
   

Directions
1. In a large Dutch oven, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until beginning to soften, 4 to 5 minutes.

2. Push the onions to one side of the pan, add the chicken and garlic, and sprinkle with the chipotle chile powder, cumin, and salt to taste. Cook, stirring, until most of the chicken is opaque on the outside, 5 to 6 minutes.

3. Stir in 3 cups of the beans and 2 cups of the broth. Increase the heat to medium-high and bring to a simmer. Partially cover and cook until the chicken is cooked through, about 8 minutes.

4. Meanwhile, in a food processor, combine the remaining beans and remaining 1 cup broth. Process to a smooth puree.

5. Stir the bean puree and half-and-half into the soup. Divide the soup among 4 bowls and serve hot sprinkled with cheese and cilantro.

Recipe Tips
If you want to prepare your own cooked white beans for this recipe, you'll need 4 1/2 cups (from 2 1/4 cups dried).

Nutritional Facts per serving
Calories       368.7 cal
Fat     8.4 g
Saturated fat     2.2 g
Cholesterol     88 mg
Sodium     512.2 mg
Carbohydrates     28.1 g
Total sugars     2.6 g
Dietary fiber     6.8 g
Protein     43.2 g

Shrimp Gumbo

 This is my mom's shrimp gumbo recipe. It is really very simple ingredients.  I was surprised how little was in it the first time I made it.  






Ingredients:
1/4 cup oil
1/4 cup flour
1/2 onion
1 can (16oz..) tomatoes
1 package frozen okra or fresh
2 cups water
Method:
In a dutch oven lightly brown the oil and flour.  You want it to be a little darker in color to honey.  When it is the color you want, take it off the stove and add onion. Stir to combine and soften the onions. Then add tomatoes, okra, and water.  Simmer 30 minutes to let thicken. Season with salt and pepper to taste.  Add peeled and deveined shrimp. Simmer 30 minutes longer.  To serve, put a couple tablespoons of cooked rice in the bottom of the bowl.  Add gumbo and enjoy.

Gumbo with Chicken, Shrimp, and Andouille Sausage

 This is a great gumbo recipe that makes enough for 8 servings. I adapted Rachel Ray's recipe. You can fine the recipe Here   Rachel did not use shrimp. And she used uncooked chicken tenders.




Printable Version
Ingredients:
2 tablespoons extra virgin olive oil
1 rotesserie chicken, cut up (I probably only used about 1/2)
salt and pepper
2 teaspoons poultry seasoning
1 1/2 pound andouille sausage, casings removed and diced
3 tablespoons unsalted butter
4 ribs celery, diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tablespoons to 1/4 cup pepper sauce (I used 1 teaspoon cayenne pepper, dried (it was very hot)
1/4 cup all purpose flour
1 quart chicken stock or broth
3 cups chopped okra, fresh or defrosted frozen
1- 28 oz. can crushed tomatoes
1 - 14 oz. can diced tomatoes, in puree
3 tablespoons fresh chopped thyme leaves,
8 scallions, thinly sliced on an angle
1 pound shrimp, peeled and deveined
White rice prepared to package directions
Directions:
Preheat a large heavy pot over medium high heat.
Add 1 tablespoon extra virgin olive oil to pan. Add the andouille sausage and brown. . Remove and set aside.Add butter and cook the celery, peppers, onion and bay leaves. Season with salt, pepper, and hot sauce.Add flour and cook for 2 minutes until it is a little darker than peanut butter. Add broth, tomatoes, and thyme. Allow to thicken, about 5-7 minutes. Scoop cooked white rice into the bottom of the bowl and add gumbo to the top. Add a little thyme if desired.

Slow Cooker Irish Beef Stew

I downloaded an app that I can track what I eat. They send some recipes and fitness hits during the week and this was one of the recipes on myfitnesspal.com






Printable Version Ingredients:
1 pound beef stew meat
1/4 teaspoon salt
3 cloves garlic, minced
1 medium onion, chopped
2 medium carrots, chopped
2 medium Russet potatoes, peeled and chopped
2 tablespoons tomato paste
1 tablespoon low sodium soy sauce
2 1/2 cups low sodium beef stock
1/4 cup beer I didn't have beer so I used white wine
1.4 cup red wine
2 bay leave
1/4 teaspoon black pepper
1 cup peas I didn't have any in the freezer, so I left it out this time
2 tablespoons flour
1 tablespoon cooking oil
Directions:
Sprinkle stew meat with salt and toss until well combined. Using a fork, prick the meat in multiple places to tenderize. Cover and refrigerate for at least an hour, but ideally refrigerate overnight.

Toss the meat with flour. Heat a skillet over medium-high heat. Add oil and then sear meat until browned on the outside.

While meat is browning, mix together tomato paste, soy sauce, beef stock, beer and wine in the slow cooker.

Transfer meat to slow cooker. Add garlic, onions, carrots, potatoes, bay leaves, and black pepper.

Cook on low for 6-7 hours or high for 3-4 hours. Meat should be falling apart and tender.

If using peas, microwave for 1 minute and then fold them into stew.

Remove bay leaves.
Season to taste with additional salt and pepper.