Easy Cheater Chicken & Rice Soup

6 cups chicken broth
4 cups water
1 can cream of chicken soup, undiluted
2 large cloves garlic, minced
1 cup chopped yellow onion
1 cup sliced carrots
1 cup sliced celery
1 bay leaf
1 Tblsp. sea salt, more or less to taste
1/2 Tblsp. ground black pepper, more or less to taste
1/2 tsp. dried thyme
2 cups white rice
1 rotisserie chicken, deboned into bite-size pieces

Place all ingredients except rice and chicken in a stock pot and bring to a boil.  Boil gently until vegetables are tender.  Add rice.  Return to a boil; cover and reduce heat to a simmer.  Cook until rice is tender (about 12 minutes).  Add chicken and combine.  Heat through for a few minutes until chicken is hot.

Easy Chipotle Elk Chili

You can substitute ground venison, buffalo, or lean beef for the elk in this hearty chili.  Prepare the chili up to a day ahead, cool to room temperature, and refrigerate.  Leftovers can be frozen in individual freezer-safe ziploc bags for up to two months.

1 lb. ground elk
2 c. chopped yellow onion
2 cloves garlic, minced
1 c. dry red wine
1 1/2 c. water
1 Tblsp. chipotle chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 Tblsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
2 (14.5 oz.) cans diced tomatoes w/chiles
2 (14 oz.) cans beef broth
1 (15 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained (optional)
1 (15 oz.) can pinto beans, rinsed and drained (optional)

Garnishes:
1/4 c. sour cream
1/4 c. shredded cheese
2 Tblsp. chopped green onions

Saute' elk, onion, and garlic in a large pot until lightly browned.  Drain, if necessary, and return to pot.

Add wine to pot and bring to a boil; cook 3 minutes.

Stir in 1 1/2 c. water, spices, sugar, and beans; bring to a boil.

Partially cover, reduce heat, and simmer for 2 hours.  Add more water if mixture becomes too thick.

Garnish as desired.

Makes 6 servings

Photo credits:  www.myrecipes.com