Taco Bean Soup

by Melanie Murphy

• 1 lb hamburger
• 1/2 c diced onion
• Cook until the meat is browned and onions are softened.
• 2 cans pinto beans (drained)
• 2 cans kidney beans (drained)
• 2 cans black beans (drained)
• 1 can rotel
• 1 packet of dry ranch dressing
• 2 packets of dry taco seasoning
• 3 c water

Add remaining ingredients to the cooked hamburger & onions in a big pot.
This makes a LOT of food.
We add cheese on top and eat it w/ chips or just as a stew.
I made it w/ just one can of pinto beans and added a can of corn.

White Chili

By Brandon Stucki

• 1lb cubed chicken
• 1 medium chopped onion
• 1 1/2 tsp. garlic powder
• 1 tsp oil

Combine the above and cook together. Once the chicken is cooked add everything below:

• 2 (15oz) cans of Great Northern Beans- rinse and drain
• 1 (32oz) can chicken broth
• 2 (4oz) cans diced mild chilis
• 1tsp salt
• 1tsp oregano
• 1 1/2 tsp pepper
• 1tsp cumin
• 1tsp Cajun pepper or cayenne

Bring all to a boil and reduce heat to simmer
Right before you serve add 1 cup of Sour Cream and 1/2 cup liquid whipping cream
Stir and serve!
This can be made in a crock pot, same way pretty much.

Taco Soup

By Jeri Maynard

• 2 lb ground beef
• 1 large onion, chopped
• Cook beef and onion together until done.  Drain.
• 1 pkg taco mild taco seasoning
• 1 can (28 oz) diced or crushed tomatoes
• 2 cans (14 oz) kidney beans, rinsed and drained
• 2 cans (14 oz) corn, drained

Mix all together and serve with sour cream, cheese, chopped olives and tortilla chips.
This makes a small batch, but you can double or even triple this recipe to feed more people, like at a big family get together.

Homemade Chicken Noodle Soup

By Maggie Monzingo

• 4 Tbs butter
• 1 onion, diced
• 3 stalks celery, diced
• 3 carrots, sliced
• Sautee vegetables in butter in a large pan until veggies are soft.
• 1 rotisserie chicken, shred the meat
• 1 qt half n half
• 1 pkg frozen homestyle noodles, cook as directed
• whole milk, as needed for desired consistency
• salt & pepper to taste

Add chicken, half n half and cooked noodles to sautéed veggies.  Add whole milk until you reach the desired consistency.  Add salt and pepper to taste.

Chili

By Pam King

• 1 lb hamburger
• 1 onion, diced
• 1 green pepper, diced
• 3 stalks of celery, diced
• 1 tsp garlic powder
• Cook together until meat is done and then drain.
• 2 Tbs chili powder
• 2 dashes Worcestershire
• 2 tsp sugar
• 3 cans kidney beans, drained & rinsed
• 2 large cans (28 oz) tomato sauce
• enough water to get it to the consistency you want

Simmer for about 20 minutes or until everything is heated through.

Chili Chicken

• 16 oz uncooked medium noodles
• 1/2 c chopped onion
• 2 Tbs margarine
• 3 cans (10 1/2 oz) cream of mushroom soup
• 1 small can chopped green chilies
• 3-4 c chopped chicken
• 2-3 c shredded cheddar cheese
• 1 can (4 oz) pimento, chopped

Cook noodles as directed on package and drain.
In a large skillet, sautee onion until tender then stir in soup, pimento, chicken and green chilies.  Add the cooked noodles and mix together.
Put mixture in large casserole dish and top with shredded cheese.
Bake uncovered for 45-60 minutes at 350 degrees.

Tasty Chicken Soup

By Michelle Hinckley

• 2 quarts water
• 8 skinless boneless chicken breast halves
• 1/2 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 2 Tbs dried parsley
• 1 Tbs onion powder
• 5 cubes chicken bullion
• Combine ingredients in large pot.  Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear.  Remove chicken and reserve broth.  Shred chicken.
• 3 Tbs olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 jar (16 oz) salsa
• 2 cans (14.5 oz) peeled and diced tomatoes
• 1 can (14.5 oz) whole peeled tomatoes
• 1 can (10.75 oz) condensed tomato soup
• 1 Tbs chili powder
• 1 can (15 oz) whole kernel corn, drained
• 2 cans (16 oz) chili beans, undrained
• 1 container (8 oz) sour cream
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.  Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups of broth you set aside.  Simmer 30 minutes.

White Chicken Chili

By Eric Johnson

• 1 lb boneless skinless chicken breasts
• 1 Tbs vegetable oil
• 1 small white onion, diced
• 6-8 cloves of garlic (or 3-4 Tbs minced garlic from jar)
• 1 can (7 oz) diced green chilies, strained
• 2 cans (15 oz) white beans, unstrained
• 4 c chicken broth
• 1 tsp chicken bullion granules (or 1 cube)
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1/2 – 1 tsp cayenne
• 1 c sour cream, plus additional for topping if desired
• 2 c shredded monterey jack cheese
• fresh cilantro, chopped
• roma tomato, chopped

Boil chicken and shred into pieces.  Set aside.
Sautee onion and garlic in oil until onion is translucent.  Add chicken, chilies, beans, broth, bullion, cumin, oregano, and cayenne.  Simmer 30-45 minutes.
Add 1 c sour cream and cheese (a little at a time so cheese doesn’t clump).
Serve in bowls and top w/ cilantro, tomato, and additional sour cream.