Over the weekend we made this white chicken chili for an event and it was a hit. Because we had so many requests for the recipe we decided to share it with all of you! If you are looking for a quick and easy recipe to spice up your life, give this a try. We added some red pepper flakes and went a little heavy on the seasonings to give it a kick, but if you aren't into spicy this recipe can easily be toned down. Hope you enjoy this recipe! PS Don't forget to check out the tips section at the bottom! 

Ingredients 
1 pound chicken breast
1/2 medium onion, chopped
3 cloves of garlic, minced
1 tablespoon oil
2 cans of great northern beans, rinsed and drained 
1 can chicken broth
1 can green chilies
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano 
1/2 teaspoon chili peppers 
1/4 teaspoon pepper 
1 cup sour cream 
1/2 cup whipping cream 

Directions
1. Bake chicken breast in oven on 350 F for 30 minutes or until juices come out clear. When done cube and set aside. 
2. In medium sauce pan sauté onion and garlic in oil. 
3. Add the remaining ingredients except for sour cream and cream. Simmer for 30 minutes. 
4. Remove from hear and stir in sour cream,  cream and chicken. 
5. Enjoy! 

Tips 
*You can cube the chicken raw and sauté it with the garlic and onions until it is cooked. However, if you want your chicken more tender and juicy, cook it in the oven. 
*For a less spicy soup omit the red pepper flakes 
*For a lower fat soup use low fat sour cream and 1% milk instead of cream

Hands down the best tomato soup recipe (if I do say so myself) adapted it from a Better Homes and Garden recipe. Adding the pepper really enhances the flavor of the soup and is what makes it amazing. Add some fresh whole grain bread and you have a nutritious dinner for a rainy day in Provo! 
Ingredients
3 medium tomatoes, cut up*
1 pepper (red, green, or yellow)
1 3/4 c water
1/2 c chopped medium onion 
3 cloves of garlic
1-2 stalks chopped celery 
1 6-oz can of tomato paste 
2 tablespoons basil
1 tablespoon oregano
1 teaspoon ground black pepper 
2 teaspoon  instant chicken bouillon granules
2 teaspoon lime juice or lemon juice
1 teaspoon sugar

Directions
1. In a large saucepan combine fresh tomatoes, water, onion, garlic, celery, tomato paste, basil, oregano, pepper,  bouillon granules, lime juice/lemon juice,  and sugar.
2. Bring to boiling; reduce heat.
3. Cover and simmer about 20 minutes or till celery and onion are very tender.  Cool slightly.
4. Place half of the tomato mixture in a blender container or food processor bowl.  Cover and blend or process until smooth.  Repeat with the remaining mixture.
5. Return all to the saucepan; heat through. 

*If you want a smoother soup skin and seed the tomatoes. If you want the extra fiber leave the tomatoes whole.