Marilyn's Taco Soup
2 pkg. Hidden Valley Ranch dry
1 jar picante sauce or salsa,
2 cooked, diced chicken breasts
Mix all ingredients- cook 30
minutes. Will fill 2 dutch ovens.
Good toppings- cheddar/monterey
jack sprinkles, sour cream.
Marilyn's Santa Fe Chili
1 half chicken, roasted and cubed
1 large onion, chopped
2 1 oz envelopes of Taco Seasoning Mix
2 1 oz envelopes of Ranch Dressing Mix
2 11 oz cans of shoe-peg corn drained (you can substitute white
yellow corn if you like)
2 cups of water
1 16 oz can of black beans, undrained
1 14 oz can whole tomatoes, undrained
1 10 oz can Rotel "MILD" diced tomatoes with chilies, undrained
Saute onions. Add cubed chicken and Taco Seasoning and Ranch
Add the rest of ingredients and heat through.
Top each serving with grated cheese, chopped green onion and
sour cream. This can get really spicy if you're not careful. You
may want to keep with the mild seasoned ingredients, or do a mix
of mild and original to begin with.
This soup is great the next day and it freezes well. Make a
double batch and freeze one. Yield: 10 to 12 servings. This
is also a great soup to serve to the multitudes (60). Multiply
the ingredients by 5 and in one hour it can be ready to serve,
that is if you have your chicken roasted and cubed ahead of
Marilyn's Christmas White Chili
Put 2-3 chicken breasts (to make 4 cups chicken) with bones into
a stockpot with 6 cups chicken broth, 1 tsp. chicken stock
base, and 1 lb. dry white beans (Northern).
Bring to a boil, let simmer (with lid) for 2 hours.
Take chicken out, let cool. Put in mixture of 1 onion and 2
garlic cloves, chopped and sauteed. Add 1 can mild green chilis,
4 tsp. cumin, 2 tsp. oregano, and 1 tsp. red pepper. Debone
chicken, and return to pot. Simmer 1/2 hr. more.
Add 12 oz. shredded Monterey Jack cheese and 1 cup sour cream.
Stir and heat about 10-15 minutes.
You may garnish with chopped green onion, chopped fresh
cilantro, chopped tomatoes, or chopped peppers.
Mexican Chicken and Barley Chili
1 cup chopped onion
1 clove garlic, minced
1 TBSP. vegetable oil
3 cups water
1/2 cup barley, uncooked
1 16 oz. can diced tomatoes, undrained
1 16 oz. can tomato sauce
2 chicken breasts with bones
1 11 oz. can corn, drained
1 4 oz. can chopped green chilies, drained (optional)
1 TBSP. chili powder
1/2 tsp. cumin
2 cans Pinto Beans, drained
Begin by simmering washed chicken breasts in water until done.
Remove chicken and skim broth. Do not discard broth. Lay aside.
In oil, saute onion and garlic. Add to broth with all other
ingredients, except diced chicken and beans. Simmer 40 minutes-
add chicken and beans. Simmer until heated through. (Add water
and salt and pepper as necessary).
2 c. diced
1/2 c. diced carrots
1/2 c. finely chopped broccoli
1/4 c. chopped onion
2 cups boiling water
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 stick (1/4 cup) butter or margarine
1/3 c. flour
2 cups milk
2 cups grated cheddar cheese
1 cup cubed ham (I like to use the smoked ham by Hillshire
I usually triple the recipe for one large stock pot.
Bring 2 c. water to boiling and add first group of ingredients.
Simmer for 10-15 minutes until potatoes are tender. Do not
drain. While this is cooking, melt butter in saucepan and slowly
add flour. Then add 2 c. milk gradually, being careful not to
let it get lumpy. Add cheese and stir until melted. Add to
vegetable mixture, then add ham. Let simmer until hot but do not