SOUPS, CHILIS, AND MORE

From my dear sweet friend Melissa Farr:
White Chili
Place all Ingredients in a pot and heat...32 oz chicken broth,3 cans undrained white beans,5 c cooked chicken,16 oz jar salsa,8 oz grated pepper jack,2 tsp cumin,2 cloves chopped garlic....serve topped with tostitos or fritos.

This is very good and so easy!!


From another friend Judy Smith:
Corn Chowder
3 slices bacon, diced and fried crispy, remove the bacon, add 1/2 cup onion, and 1/3 cup jalapeno pepper (or 1/2 cup sweet green pepper) and sautee until tender but not browned. Add 14 ounces of chicken broth and a cup of diced potatoes. Bring to a boil, reduce heat and simmer for about 10 minutes. Add a bag of frozen corn (16 ounce) or 3 cups fresh and I added a half a bag of diced ham that I bought from the store pre-diced. Cook for about 10 more minutes after it comes back up to simmer. Meanwhile, take 4 teaspoons flour, about a teaspoon salt and 1/2 teaspoon pepper (or to taste) and mix well. Wisk 1 and 1/2 cups of milk into the flour mixture. After the corn mixture is finished and the corn and potatoes are tender, stir in the milk mixture and cook until it starts to thicken and gets bubbly, then cook for about 1 more minute. Add the cooked bacon back in and heat it through and enjoy. Hope you like it as well as I do.

And just head on over to this link for Paula Deen’s Taco Soup!
Anytime I have at least 2 cups of left over Taco Soup, I freeze it for a casserole later.  What I do is thaw the soup, cook about 4 cups of white rice and put at the bottom of a 9 x 13 inch pan, top with leftover soup and cover with cheese.  Heat on 325 in the oven until the casserole is heated thoroughly and cheese has melted (probably about 30 minutes).  ENJOY! :D

All 3 would be a great way to warm up on a day like today!