Mom's Taco Soup

Taco Soup

Mix together in big pan:
1 lg. can chili (or two small cans)
1 can or pkg. corn
1 can green beans
1 can kidney beans
1 sm. Can tomato sauce
1 can tomatoes (or pint)
1 chopped onion
1-2 grated potatoes
Taco seasoning
Water, as needed

Heat and serve with grated cheese and tortilla chips. (I leave out the onions and potatoes)

Cheddar Ham Chowder

CHEDDAR HAM CHOWDER
by Tiffany Taylor

Serves 6.

2 cups water
2 cups cubed peeled potatoes
1/2 cup carrots, sliced
1/2 cup celery, sliced
1/4 cup onion, chopped
1 tsp salt
1/4 tsp pepper
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups shredded cheddar cheese
1 16 oz can whole kernel corn
1 1/2 cups cubed fully cooked ham

In a large saucepan, bring water, potatoes, carrots, celery, onion,
salt, and pepper to a boil. Reduce heat; cover and simmer 8 to 10
minutes, until vegetables are just tender. Remove from heat; do not
drain.

In a saucepan, melt butter. Blend in flour. Add milk all at once; cook
until thickened and bubbling. Add cheese; stir until melted. Stir into
vegetables. Return saucepan to heat. Add corn and ham; heat through,
stirring occasionally.

3 Can Soup

Made this a long time ago, but I seem to recall it was super easy and yummy. Kind of like a tortilla soup. You could add tortilla chips and grated cheese when you serve it too.

3 Can Soup

1 can corn
1 can Ro-Tel tomatoes
1 can black beans (drained and rinsed)

Combine in a pot and heat. It's that simple! Add a cheese quesadilla and dinner is served. Easily serves 4. Sprinkle cheese on top if desired. Can be easily doubled or tripled for a crowd.

Drain leftovers, wrap in a tortilla with some cheese and microwave for a quick lunch the next day!

Heavenly Chili

Here's the recipe for Heavenly Chili again...

White Chicken Chili or Heavenly Chili
Karen Meeker - BYU

1 lb. boneless, skinless chicken, cubed
1 med onion, chopped (or dried, minced onion)
¼ tsp. garlic powder
1 Tbl. Vegetable oil
3 cans (15 ½ oz.) Great Northern Beans, drained
1 can (14 ½ oz) chicken broth
1 sm. can chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. pepper
1 cup sour cream
½ cup whipping cream (or evaporated milk)

Saute chicken in oil. When well cooked, add the spices, green chilies and broth and bring to a boil. Add the beans and bring to a boil again. Reduce heat and let simmer for 30 minutes. Remove form heat and stir in sour cream and whipping cream. Serve immediately for rave reviews!