Chicken Chili

4 cans of white beans (pinto, great northern)
2 can chopped tomatoes or tomato sauce
2 cans corn
5 cups chicken, chopped (great way to use up leftovers)
1 medium yellow onion, chopped
1 of each: green, yellow, and red bell peppers, chopped
1/3 cup chili powder

Place everything in a crockpot. Cook on low for 6ish hours, or until done.

Creamy wild rice soup

This is a total rip off of Tastefully Simple. I just can't justify $8 for a box of soup that doesn't even serve my whole family, so I came up with this.

8 cups chicken broth
4 cups water
1 tsp salt
1 tsp pepper
4 cups whipping cream (can use milk in a pinch)
4 boxes of Ricearoni's long grain and wild rice
leftover turkey or chicken

Pour everything into a stockpot, or a crockpot, including the seasoning packets with the rice. If you're using a crockpot, cook on low for 4ish hours. If it's in a stockpot, about 45 minutes.

Chicken broth

2-1/2 pounds boneless chicken pieces
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water
Directions: Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

HINT: 1 1/2 cups of this broth equals 1 can of commercial chicken broth.
HINT #2: Can be frozen.