White Chicken Chili

Oooh, this is spicy and is definitely a family favorite! It goes great with garlic toast and wine...but what doesn't !?!?!

White Chicken Chili

1 1/2 pound chicken breast, cubed
2 Tbsp. Ground Cumin
1 tsp. Red Pepper
1 tsp. White Pepper
3 cans beans (Pinto, Great Northern, and Navy work well)
2 (4oz) cans of chopped jalepenos **
2 14 oz cans of chicken broth
2 cups shredded cheddar cheese

Cook the cubed chicken completely.

While the chicken is cooking -- in a larger kettle, heat the jalepenos until tender and add the Cumin and peppers. Add the remaining ingredients (except the cheese) and the cooked chicken. Cook on medium heat for 15 minutes.

Add the shredded cheese and remove from the heat. Mix well until all cheese is melted and serve.

**if you prefer a milder chili, you can substitute the jalepenos for either 1 or 2 cans of chopped green chilies. It will still have some kick, but is for the weenies of the group!!

Taco Soup

This is a great recipe to throw in a crock pot if you need a quick meal for a potluck at work. There is very little preparation and is a quick meal, when you are running short on time. It will be similar to a chili, when finished. Since it is essentially a "dump and run" recipe, even kids can make it, with very little parental input.

Taco Soup

1 lb ground beef
1 onion, chopped
16 oz diced tomatoes
(3) 16 oz cans beans (kidney, pinto, and navy work well together)
16 oz can white corn (juice and all)
4 1/2 oz can green chilies
15 oz can tomato sauce
1/2 cup water
1 pkg taco seasoning mix
1 pkg ranch dressing mix

1. Cook beef and onions together. Drain.
2. In a large sauce pan, add all other ingredients to the beef mixture.
3. Bring to a boil. Reduce heat and simmer for 15 minutes.
4. Serve with shredded cheese, corn chips, or crackers.

Chicken Enchilada Soup

This recipe is another copy cat recipe -- this time from Chi Chi's. It is well liked by all members of the family and is very inexpensive to make.

Chicken Enchilada Soup

1 pound boneless, skinless chicken breasts
3 cups water, divided
1 Tbsp. vegetable oil
1 cup enchilada sauce
1/2 cup diced onion
2 cups shredded Cheddar cheese
1 clove garlic, minced
1 tsp. salt
1 Quart chicken broth
1 tsp. chili powder
1 cup Masa Harina
1/2 tsp. ground cumin


1. In a large pot over medium heat, cook chicken breasts in oil until cooked. Remove and set aside.

2. Cook onion and garlic in remaining oil until onions are clear. Pour in chicken broth.

3. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.

4. Shred cooked chicken pieces and add to the pot. Reduce heat and simmer 30-40 minutes, until thickened.

**note: If you can not find Masa Harina (mexican flour), you can use Maseca Flour.**

Grandma's Comfort Soup

I find it only fitting that the first recipe posted is one that was given to me by my Grandma. She created this soup and tweaked it into comforting perfection. This soup was given to me, by my Grandma, in care packages while at college. All I had to do was thaw and reheat -- and the love of Grandma filled my home.

Grandma's Comfort Soup
created by Dena Pater

1 Qt. Chicken Broth
6 cups Water
1 lb Hamburger
5-6 peeled and cubed potatoes
1/4 cup rice (not Minute Rice)
1 cup shredded carrots
8 oz (or less) Egg Noodles
Diced onion, to taste

Add the chicken broth and water to large kettle. Heat to a boil. While the liquid is heating, peel and dice the potatoes. Once the broth is boiling, add potatoes, hamburger, carrots, rice and onion. You will need to break up the hamburger as it's boiling. (You could also roll them into little meatballs if you desire).

When you have approximately 12 minutes left until the potatoes are tender, add the egg noodles. Continue to cook until the noodles and rice are tender. The best part is, these ingredients are estimates and can be adjusted to your liking! You may need to add more water/broth if it gets too thick.

Enjoy!