Cassidy's Chili

1 lb. Chili Meat or Hamburger
1 Onion
½ Green Pepper
2 Tbs. Worcestershire Sauce
Garlic Salt
Pepper

Brown the above ingredients in a fry pan. Use salt and pepper to
taste. I usually make the meat mixture pretty salty, as that is all
the salt I will use for the entire chile.
Drain browned meat and put in soup pan
Add:
2 Cans Chile Stewed Tomatoes
2 Cans Tomato Soup
½ C Brown Sugar
1-2 Tbs. Chile Powder (however hot you want it)
1 Bottle Pinto Beans (drained)
2 Cans Mild Chile Beans
Enough Water to make the chile the consistency you want it.
Simmer covered for 1 hour or put all in a crock pot and let
simmer all day.
Serve with grated cheese.

Black Bean Chili with Winter Squash

1 TBS Olive Oil
1 Large chopped onion
1 Medium diced yellow pepper
3 garlic cloves, minced
2 15 oz. cans black beans, rinsed and drained
2 cups fat free, less sodium vegetable broth
1 28 oz. can diced tomatoes undrained
1 4.5 oz can diced green chiles
1 tsp. chili powder
1/4 tsp. chipotle chili powder
1/2 tsp. dried oregano
1 medium winter squash
1/4 tsp. salt

Heat oil in a large pot over medium heat.  Add onion and bell pepper, and cook, stirring frequently until soft, about 5 minutes. 

Add garlic and cook, stirring, 1 minute.  Stir in beans, broth, tomatoes, green chiles, chili powder, chipotle chili powder and oregano.  Simmer, covered, 10 minutes. Uncover and cook for 10 more minutes.

Cut squash in half lengthwise, scoop out and discard seeds, pierce with a fork a few times and put in a microwave-safe dish with 1/4 inch water.  Cover with plastic wrap; microwave on high 8 minutes or until tender.  Let cool:  peel with a small sharp knife and cut into 1/2 inch chunks.  Stir squash into bean mixture; cook 5 minutes. 
Stir in salt.  Serve warm. 

Gma's Chicken Noodle Soup

1 Rotisserie chicken--tear chicken off, then boil the skin and bones in just enough water to cover it for half hour. Strain, then use that as chicken broth.

Add
6 Carrots
6 stalks of celery
1 yellow onion

Boil until almost soft

Add
Chicken
egg noodles
cream of chicken soup (optional)

keep tasting until to your liking. You may have to add more water or boillon cubes.

Creamy Chicken Vegetable Soup {talkin' chow playin' house blog}

Ingredients:

1/2 lb. baby carrots, sliced 2-3 times for bite size

1 medium red onion, diced

2-3 celery stalks, sliced to bite size

3 tablespoons chicken bouillon

1/2 tablespoon dried basil

4 red potatoes, cut into bite sized cubes

1 cup frozen broccoli florets

1/2 cup frozen peas

2 cups milk

1/2 cup flour

1 cup shredded rotisserie chicken

8 oz Velveeta cheese, diced (I only used 4 oz)

Put carrots, onion and celery in a soup pot. Fill the pot with water until it is just covering the vegetables. Boil until the vegetables begin to get tender. About 15 minutes. Toss in the bouillon and basil as it boils. Add potatoes. Boil for another 10-15 minutes until potatoes begin to get tender. Add frozen broccoli florets and peas. In a separate bowl, whisk the milk and flour together until smooth. Pour and stir the milk mixture into the soup pot. Allow the soup to thicken, stirring constantly, over medium high heat. Once thickened, reduce heat to low. Add the cheese and chicken. Simmer and stir until cheese melts and potatoes are perfect!

Crockpot Potato Soup

3 quarts water
12 chicken bouillon cubes
1 tablespoon dried parsley
1 tablespoon dried minced onion
6 large potatoes (peeled and diced) (I did 8 small potatoes, and it wasn't enough)
1 large carrot (shredded)
1/2 cup flour
-additional 2 spoonfuls of flour
1 cup butter
-additional 1/4 cube butter
1 quart 1/2 and 1/2 cream
1 can cream of chicken
2 cups shredded cheddar cheese

Cook potatos, carrots, water and spices on high for 4 hours.
Melt butter and flour in seperate pan, then add half and half.  Add to crock pot.
Cook for an hour.
Add cream of chicken soup, 1/4 cube of butter, 2 spoonfuls of flour to make it thicker.
Add cheese.

White Chili {debby mcallister}

1 pound chicken breast
1 medium onion
1 teaspoon garlic powder
1 tablespoon vegetable oil
-cook until meat is done-

Add:
2 15 1/5 Great Northern White Beans drained
1 14 ounce chicken broth
2 4 ounce diced chili peppers
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Simmer uncovered for 30 minutes.  Add 1 cup sour cream and 1/2 cup whipping cream.

Cheese Soup {tammy runia}

Boil
3 quarts water
12 chicken bouillon
1 large onion
2 cups celery

Add
1 jar of Cheese Whiz or brick of Velvetta
2 cups chicken cooked and cut into cubes
1 large package of peas and carrots

In frying pan, melt 2 cubes butter and 1 cup flour.  Stir until smooth and add to mixture.

Heat til almost boiling.

Pasta E Fagioli Soup {olive garden}

1 1/2 teaspoon oil
1 pound ground beef
1 onion (chopped)
3 carrots (slivered)
2 stalks celery (diced)
24 ounce can diced tomatoes
1 can red kidney beans
1 can white beans
44 ounces beef stock
1 1/2 teaspoon oregano
1 1/4 teaspoon pepper
2 1/2 teaspoon parsley
3/4 teaspoon tobasco suce
26 ounce jar spaghetti sauce
4 ounce dry shell macaroni

Saute beef in oil in large pot until beef starts to brown.  Add onions, carrots, celery and tomatoes.  Simmer for about 10 minutes.  Drain and rinse beans and add to pot.  Add beef stock, oregano, pepper, tobasco, spaghetti sauce, parsley and pasta.  Simmer until celery and carrots are tender, about 45 minutes.  Makes 4-5 quarts of soup.

Boston Clam Chowder

2 6 ounce cans of minced clams
1 cup chopped onion
1 cup fine chopped celery
2 cups fine diced potatoes
3/4 cup butter
3/4 cup flour
1 quart half & half cream
1 1/2 teaspoon salt
few grains pepper
1/2 teaspoon sugar

Drain juice from clams and pour over vegetables in medium pan.  Add enough water to barely cover and simmer covered over medium heat until potatoes are tender.  (about 20 minutes). In the meantime, melt butter, add flour and blend.  Cook a minute or 2.  Add cream, cook, and stir until smooth and thick, using wire whisk to blend.  Add undrained vegetables and clams, and heat through.  Season with salt and pepper to taste.