White Chicken Chili

This is Mandi Forester's White Chicken Chili, that won the Rachel Ray home cook contest based on home votes.

1 32 oz box chicken broth
3 cans white beans, left undrained
5 cups cooked chicken (rotisserie or boiled)
1 16 oz jar salsa
1 8 oz block pepper jack cheese, grated
2 t. ground cumin
2 cloves garlic, minced
black or white pepper to taste
Optional:  1/2 cup finely crushed tortilla chips (if you like chili thicker)

Place all ingredients in pan and cook on medium-high until cheese is melted.  (I usually make on stove, but you could throw in crockpot and warm through). 

Serve with corn chips and sour cream. 

Turkey Vegetable Soup

1 lb. lean ground turkey

1 medium onion, chopped
2 small zucchini, quartered and sliced
2 large carrots, cute in 1" julienne strips
3 cans (14 oz each) beef broth
1 jar (26 oz) pasta sauce
1 can kidney beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can Italian diced tomatoes (undrained)
1 T. dried parsley flakes
2 t. dried oregano
1 t. pepper
1 t. hot pepper sauce
1 c. uncooked small shell pasta

Cook turkey and onion until no longer pink. Drain.  Add zucchini & carrot and cook 1 minute longer.  Stir in broth, beans, tomatoes, and seasonings.  Bring to boil.  Reduce heat and simmer 45 minutes.  Cook pasta according to package directions.  Stir in pasta and serve.

Yield 10 servings
1 serving:  242 calories, 4 g fat, 38 mg cholesterol, 888 mg sodium, 34 g carbohydrate, 7 g fiber, 17 g protein.