Cream Cheese Chicken Soup

I have tried making this soup on the stove top and in the crock pot.  The stove top wins.  When I made it in the crock pot it wasn't as thick and creamy.  For my family I have to double this recipe.  Plus, I add extra potatoes to make it more filling.

Cream Cheese Chicken Soup

Ingredients:
1 small onion, chopped
1 tbs. margarine or butter
3 cups chicken broth
3 medium carrots, cut into small pieces
2 medium potatoes, peeled and cubed
2 cups cubed chicken
2 tbs. minced parsley
Salt and pepper to taste
1/4 cup all-purpose flour
1 cup milk
1 - 8oz. package of cream cheese






Directions:
In a large sauce pot, saute the onion and chicken in the margarine/butter.  Add the broth, carrots, and potatoes.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until the vegetables are tender.  Add the parsley, salt, and pepper.  Continue to cook on low.  Combine the flour and milk in a small bowl and add to the soup mixture.  Bring to a boil;  cook and stir for 2 minutes or until thickened.  Reduce heat.  Add the cream cheese; cook and stir until melted.
Serves 6 to 8 people
Note:
When adding the cream cheese it helps to cut it into small pieces so that it melts evenly and doesn't leave chunks.  I use a butter knife and a glass of warm water to dip the knife into.  The warmth of the knife allows the cheese to be cut easily.  Works great...

Crockpot White Chicken Chili

This chili is more like a Mexican White Chicken Chili but it isn't spicy.  I made it for a luncheon for work and it was everyone's favorite...

White Chicken Chili

When you serve this chili you can add shredded cheese to the top and/or sour cream.  Tortilla chips are great to dip in it as well.  This picture doesn't show the cheese melted but that is how everyone ate it.  The picture was actually taken of the chili when it was cold.  There is a slightly different look to it (darker color) when it is hot.
This was awesomely delicious!!!
On a side note...  This recipe can be doubled by using twice as much of everything.  It makes a lot as is but I was trying to feed about twenty people (or more).

Ingredients:
1 1/2 lbs. uncooked chicken breast cut into 1-2 inch pieces
2 - 15 oz. cans of Northern Beans (I used the chili version) drained
1 - 15 oz. can of corn, drained
1 onion chopped ( I used a vidalia)
1 clove garlic finely chopped
1 package taco seasoning (or 3 tbs. if you buy it in bulk)
1 -7 oz. can of chopped green chilies
1 can of cream of chicken soup
1 - 14oz. can of chicken broth

Directions:
Place the chicken in the bottom of the crockpot.  Add beans, corn, and onion.  Combine the next five ingredients in a bowl and then pour over the top.  Cover and cook on low for 8 to 10 hours  or 4 1/2 to 5 hours on high.
Before serving, stir well to break the chicken apart (it likes to clump when cooking it in a crockpot).
Serves approximately 8 to 10 people.