Dreama's Recipe                             Taco Soup

1-can pinto beans
1-can kidney beans
1-can green beans
1-can corn
1-can rotel
2-cans stewed tomatoes
1-can tomato sauce
1-packet hidden valley ranch seasoning
1-packet taco seasoning
1lb ground beef

Brown beef and drain.  Open all cans of vegetables and rinse. Mix together beef, vegetables, rotel, tomatoes, and seasoning packets. Simmer for at least 30 minutes or longer.

Serve with tortilla chips or crackers.  (And shredded cheese!!!!)

 

 

Donna's Recipe                 White Chicken Chili

7 or 8 Chicken Breasts w/bone and skin 
(can use skinless, boneless, but this gives a better flavor)
1 can Hunts Diced Tomatoes w/Roasted Garlic
2 cans Lucks Northern Beans

Place chicken in large pot and cover w/water.  Add 1 tsp. of McCormick's Meat Tenderizer for each pound of chicken.  DO NOT add salt.  Add 1 tsp. of garlic powder.  Boil until chicken is cooked.  Save broth.  You may need to strain broth to get rid of settlings and skin from the chicken.  Set aside.

When chicken has cooled.  Remove the skin and bones, chop chicken and put back in broth.  Add tomatoes and beans.  Heat and serve.

Ida's Recipe                          Six Can Soup

1 can vegetable beef soup
1 can tomato soup
1 can chili with beans
1 can Rotel tomatoes
1 can stewed tomatoes
1 can shoe peg corn with liq.

Mix above ingredients and simmer 1 hour.  Serve over crushed Fritos and top with grated cheddar.

 

 

Helen's Recipe               Mexican Corn Chowder       

1 1/2 lb. boneless chicken breasts
1/2 cup chopped onion
1 garlic clove, minced
3 Tbsp. butter
2 chicken bouillon cubes
1 cup hot water
1 tsp. ground cumin
2 cups half & half cream
2 cups shredded Monterey Jack cheese
1 (16 oz.) can cream style corn
1 (4 oz.) can chopped green chiles (drained)
1/4 to 1 tsp. hot pepper sauce
1 medium tomato, chopped
Fresh cilantro

Cut chicken into bite-size pieces.  In Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.  Dissolve bouillon in hot water.  Add to chicken mixture, add cumin.  Bring to a boil.  Reduce heat and simmer for 5 minutes.  Add half and half, Jack cheese, corn, chiles, and hot pepper sauce.  Cook and stir over low heat until cheese is melted.  Stir in tomato.  Serve immediately.  Garnish with fresh cilantro if desired.  Makes approximately 2 quarts.  Serves 6.

Faye's Note:  I boil my chicken, cut up in pieces and then add the onion, garlic and butter.  Then add the other ingredients.  I like boiling the chicken rather than browning with onion.

 

 

 

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