White Chili

• 2 cans chicken, not drained
• 1 can chicken broth (or 12 oz water with chicken bullion)
• 1 small can green chilis
• 2 cans great northern (or you can use white) beans, drained
• 1 can evaporated milk (small)
• 1 cup sour cream
• 1 tsp salt
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp pepper

add chicken, chicken broth, green chilis, beans, evaporated milk, and spices to a large pot. mix together and boil (though i usually make it a low boil, not a high roiling boil) 30 minutes uncovered! add sour cream and allow to reach boiling again. this is my mother-in-laws recipe and it is incredible! it also makes amazing leftovers. i usually serve it with biscuits or scones.

Gumbo

1 small onion, diced
3 stalks celery, sliced
1 tsp fresh garlic, chopped
1 (14.5 oz) can diced tomatoes
4 C corn (frozen or fresh of the cob)
3 C zucchini, sliced
2 medium potatoes, peeled and cubed
7 C vegetable stock
salt and pepper
hot sauce
2-3 links of sausage, sliced

Spray large soup pot with olive oil, heat over low. Add onions and celery, cover and cook for 2 minutes. Add garlic and cook for 15 seconds. Stir in tomatoes, corn, zucchini, and potatoes. Add stock and bring to a boil. Reduce heat to a simmer. Cook until potatoes are soft and gumbo has thickened (about 30 minutes). Season to taste with salt, pepper, and hot sauce. Stir cooked sausage into the gumbo and serve.

Good with pilaf or rice, cornbread, and a cool cucumber/lemon salad.

Cheddar Chowder

2 C water
2 C diced potatoes
1/2 C diced carrots
1/2 C diced celery
1/4 C chopped onion
1 tsp salt
1/4 tsp pepper

1 C cubed ham

1/4 C butter
1/4 C flour
2 C milk
2 C grated cheddar

Boil the first set of ingredients for 10-12 minutes. Add the ham. Meanwhile, in a separate pot, melt the butter. Add the flour and stir until smooth. Very slowly add the milk and cook until thickened. Add the grated cheese and stir until melted. Combine both pots and heat through.

Serve with dinner rolls and green salad.

Note: We make this sans ham and it is still delicious. It is a very favorite rainy/snowy day treat around here.

Pozole

3 C chicken broth
1 can hominy, drained and rinsed
1 can Ro-Tel, drained
6 oz chicken, cooked and shredded
cilantro leaves
lime wedges

Heat broth in large saucepan over medium heat. Add hominy and tomatoes, bring to a simmer. Add chicken and cook to heat through. Spoon into bowls, float cilantro leaves on top, and serve with lime wedges.

Good with tortillas (warmed) and salsa.