Marilyn's Taco Soup

4 cans corn

4 cans pinto beans

4 cans Rotel tomatoes

2 pkg. Hidden Valley Ranch dry seasoning mix

2 pkg. taco seasoning

1 jar picante sauce or salsa, regular size

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 corn or
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 Dressing Mix.
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 time.



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).



Creamy Cheese Chowder

2 c. diced potatoes
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 Farm).

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 boil.