CREAMY WHITE CHILI

1 pound skinless chicken breasts, cut into ½ inch cubes*

1 medium onion

1 ½ tsp. garlic powder

1 tbsp. vegetable oil

2 cans (15 ½ oz. each) great northern beans, drained**

1 can (14 ½ oz.) chicken broth

2 cans chopped green chilies

1 tsp. salt

1 tsp. cumin

1 tsp. dried oregano

½ tsp. pepper

1 cup (8 oz.) sour cream

½ cup heavy whipping cream

In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.  Add the beans, broth, chilies, and seasonings.  Bring to a boil.

Reduce heat; simmer, uncovered, for 30 minutes.  Remove from the heat; stir in sour cream and heavy whipping cream.  Yeild: 7 servings

ENJOY!! J

*I have substituted the chicken breasts for a few cans of chicken. ** I sometimes add an extra can of great northern beans.

BROCCOLI CHEESE SOUP

Broccoli & Cheese Soup 
4-6 servings 

Ingredients:


1 1/2 cubes butter
2-3 bunches of chopped broccoli
1/2 c. flour
3 14oz. cans chicken broth
2 c. heavy cream
8 oz. Velveeta
1/2 t. salt 








Directions:

1. Melt butter in saucepan and add chopped broccoli.

2. Heat on high for 3-5 min then stir in flour.

3. Gradually add chicken broth while stirring.

4. Cover and simmer for 10 min.

5. Stir in heavy cream..

6. Carefully (hold lid on blender, the heat WILL pop it off) blend soup and pour back into pot.

7. Heat and add Velveeta.

8. Salt to taste.

CORN CHOWDER

1 lg. onion, chopped

1/4 cup butter

package of bacon

2 cans cream of potato soup

1 can cream corn

1 can whole kernel corn

8 oz. cream cheese, softened

2 can evaporated milk

salt, to taste

pepper, to taste

cayenne pepper, to taste

Saute onions in butter.  Meanwhile, in a different pan cook bacon until crisp.  Add cream cheese to sauteed onions and stir until mostly melted.  Stir in evaporated milk, potato soup, corn and cream corn.  Add salt, pepper and cayenne as desired.  Crumble bacon and add to soup.  Add flour to some of the bacon grease and add to soup.  Done!

BEEF STEW

Layer the following in the order given...

1 lb. stew meat

2 potatoes, cubed

2 carrots, sliced

6 celery stalks, chopped

1 lg. onion, chopped

1 lg. green pepper, chopped

Mix together the following...

1 tbsp. sugar

3 tbs. tapioca

1 cup V-8 juice

Pour over the layered ingredients.  Cook covered at 250* for 5 hours.  Do not peek!!

*Note... I usually add more meat, more potatoes, and more carrots and double the sauce and it turns out great!  Just add however much you want to your taste.