Vegetable Ham Alfredo Soup

2 1/2 c. water
3 T. chicken boullion
1 T. parsley
salt & pepper
1 small onion, chopped
1 c. diced carrots
2 small potatoes, peeled & diced
1 c. chopped ham
1 jar Alfredo Sauce
1 8 oz. pkg. cream cheese
1/2 c. heavy cream
1/4 c. parmesan cheese

Bring water, boullion, salt & pepper, and parsley to boil in a large pot. Add vegetables and simmer until tender. In a medium saucepan, warm sauce, cream cheese, heavy cream, and parmesan cheese on medium heat until combined. Add to vegetable mixture and then add in chopped ham. Serve with bread.

Southwestern White Chili & Bread Bowls

My friend listed this recipe on her blog, and I tried it tonight, and my family (especially my kids!) LOVED it! It is so good, and so easy!

Cook in a saucepan until chicken is cooked thoroughly:
1 lb chicken cubed
1 medium onion (yellow) chopped
1 1/2 tsp garlic powder
1 TBSP Vegetable Oil
1 TBSP Minced Garlic

In a large kettle, mix the following together:
2 cans Great Northern Beans (rinse & drain them first)
1 14 oz can chicken broth
1 small can chopped green chilis
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper

Add chicken/onion mixture, and bring to a boil. Turn down and simmer 30 minutes.

Add before serving:
1 c. sour cream
¾ c. small container whipping cream

Bread bowls:
1 Loaf Rhodes White or Wheat Bread, thawed but still cold
1 egg beaten

Cut loaf into thirds. Form each third into a ball. Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees for 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili, or soup.