White Chicken Chili

Melt 1/2 stick of butter
whisk in 1/4 C. flour

gradually add:
3/4 C. chicken broth
2 C. half & half

Whisk constantly so it won't burn, simmer until thick then add:

1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Then add:
2 4oz cans diced green chilies
4 cooked/shredded chicken breasts
3 cans Navy Beans (Bush Brand...it matters)
1 1/2 C. monterey jack cheese

Serve with 1/2 cup sour cream

Mexican Corn Chowder

3 chicken breasts, diced
1/2 cup chopped onions
1-2 cloves minced garlic
3 Tbsp butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 tsp ground cumin
2 cups half and half
2 cups shredded Monterey Jack cheese
1 (14 3/4oz) cream style corn
1 (4 oz) can diced green chilies, undrained
1/4 tsp Tabasco sauce
1 medium tomato, chopped
fresh cilantro

In a large saucepan, brown chicken, onion, and garlic in butter until chicken is no longer pink.

Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low hear until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro. (Notes: I always use cilantro and I just add some into the soup at the end instead of just as a garnish. Also, I like a little bit thicker soup so I made a roux using 2Tbsp butter and 2Tbsp flour, microwaved it, stirred it up and added it to the soup to thicken it. And lastly it is great with tortilla strips!)

Taco Soup

1 lb cooked ground beef
1 lg onion chopped
1 (28 oz) can crushed tomatos
1 (16 oz) can kidney beans
1 (16 oz ) can corn
1 (8oz) can tomato sauce
1/2 pkg of taco seasoning

Top with grated cheddar cheese and sour cream
Serve with Doritos

Potato Corn Chowder

4 potatos diced, cooked
2 cans Cream of Chicken Soup
2 cans corn
1 c. milk
1 c. sour cream
1 tsp salt
1 tsp onion powder
1 TBSP. parsley

Combine all ingrediants in the crock pot. Cook on low for 2-4 hours.