White Chicken Chili

White Chicken Chili
4-6 chicken breasts, chopped into 1/2 inch pieces
1 cup chopped jalapenos
1/2 small white onion, minced
2 tbsp. minced garlic
Olive oil
1/4 cup taco sauce, hot
3 cups chicken broth
4 cans pinto beans - rinse and drain 2 cans
Rice

1.  Heat oil in a stock pot over medium heat. When hot, but not smoking, add jalapenos, onion, and garlic. Cook for 1 minute then add chopped chicken. Cook chicken thoroughly.
2. Add taco sauce to chicken to coat well, cook for 1 minute longer.
3. Add chicken broth and pinto beans. Cook until beans are warmed through.
4. Add rice to thicken soup, usually about 2 cups uncooked rice. Continue to simmer, covered, until rice is cooked.
5. Serve with crushed tortilla chips, sour cream, shredded cheese, jalapenos, hot sauce.

German Style Potato and Sausage Stew

It is fall! Time to start eating soup 24/7 and staying in warm clothes and boots for the next 6 months, haha! I whipped this one up last week and could stand to make it again this week. While it isn't the most gorgeous soup ever, it is delightful. Enjoy!

German Style Potato and Sausage Stew

German Style Potato and Sausage Stew
2 tablespoons olive oil
1 package chicken sausage
1 teaspoon cracked black pepper
1 teaspoon caraway seeds
3 cloves garlic
1 bottle lager beer
3 medium carrots, sliced
3 stalks celery, diced
5 medium russet potatoes, cubed
3 cups chicken stock, hot
2 tablespoons apple cider vinegar
2-3 teaspoons parsley

1. Heat up a medium-sized dutch oven or pot with olive oil over medium heat. When hot, placed sliced chicken sausage into oil. Allow to brown well, the crunchy bits are delicious. Grind the caraway seeds to a fine powder separately.
2. When sausage is done, add garlic, caraway powder, black pepper. When this starts to smell amazing, add the lager slowly. Make sure you scrape the bottom of the pot to get any of the "burned" parts up, should turn your broth very dark.
3. Add the carrots, celery, and potatoes. I chose not to peel my potatoes, but if you want, go for it.  Carefully add the hot chicken stock to the pot. Stir carefully to incorporate everything together.
4. Allow this to cook on medium-medium low until the potatoes are tender, 40-45 minutes.
5. Mash a few of the potatoes to bring the consistency up to your desired thickness.
6. Just before serving, add the ACV and stir well. Top with parsley. I served mine with fresh French bread that I added a few teaspoons of olive oil, sea salt, chile powder, and garlic powder. Then I toasted the sliced bread up for a few minutes in the oven and it was the perfect accompaniment to this rich soup.