White Chicken Chili

• 2 tbsp olive oil
• 2 white onions, chopped
• 4 cloves garlic, chopped
• 1-4oz can green chilies
• 1 pkg McCormick white chili seasoning
• 1 tbsp cumin
• 2 cans chicken broth
• 2 cans white beans
• 3 cups chicken breasts, cubed

Heat olive oil in a dutch oven. Cook chicken until no longer pink. Remove & cool. Saute onions, garlic and chilies in the same pot until onions are clear in color. (Add more olive oil if needed) Add broth & seasonings & simmer for 15 minutes. Add chicken & beans & simmer another 15 minutes. (Add more seasoning, if needed, to taste)

This tastes so great!! Even better served with some Buttermilk cornbread. Enjoy!!

Terri C

Tomato Basil Bisque

• 4 cups petite chopped tomatoes, juice drained
• 4 cups tomato juice
• 12-14 fresh basil leaves
• 1 cup heavy whipping cream
• 1 stick unsalted/sweet butter, softened
• 1/4 tsp. crushed black pepper
• Salt to taste

Mix tomatoes and tomato juice in sauce pan. Simmer on medium-low heat for 30 minutes. Cool slightly. Separate into fourths and place each fourth in blender with 3-4 basil leaves. Blend until leaves are fine. Repeat until all parts are blended. Put back into sauce pan and mix in all other ingredients. Stir over low heat until fully blended. Best if served with Caesar salad and crusty bread.

Notes: My story behind this one is... I am from Hot Springs, Arkansas. There is a small bistro named Cafe 1217. It has been written up in the Southern Living magazine a few times. It has been showcased on the Food Network! Well, it is my favorite place to eat! Their signature dish is a version of this tomato soup! Andrew and Jillian, my daughter, love it! And Andrew hates tomatoes! Try it! It is wonderful!

Julie H

Taco Soup

• 1 lb Hamburger Meat
• ½ Onion
• 1 pkg Taco Seasoning
• 1 pkg Ranch Dressing
• 1 can Ranch style beans
• 1 can Corn
• 2 cans Rotel
• Tortilla Chips
• Sour Cream
• Salsa

Brown Hamburger meat and chopped onions, drain grease and then stir in Seasonings. Add beans, corn and rotel. Cook on low heat for 30 minutes. Serve over Chips and top with Sour Cream and Salsa.

Angie K