Soups

White Chili

1 T. olive oil

1 med. onion, chopped

1 tsp. minced garlic

2 (10 oz.) bags frozen oven-roasted diced chicken breast, thawed

1 (32 oz.) carton chicken broth

2 (15.8 oz.) cans great Northern beans, rinsed and drained

1 (1.25 oz.) pkg. white chicken chili seasoning mix

1 (11 oz.) can white shoepeg corn

Garnish: sour cream, shredded Monterey Jack cheese

In a large heavy-bottomed pot, heat oil over medium-high heat; add onion and garlic. Cook, stirring occasionally, for 6 to 8 minutes, or until tender. Stir in chicken, broth, beans, seasoning mix and corn. Bring to boil, reduce heat to low and simmer, stirring occasionally, for 30 minutes.

Green Chili

1 (18.4 oz.) pkg. pork tenderloin

1 lb. ground turkey

1 (12 0z.) pkg. andouille sausage, sliced

2 T. olive oil

1 lg. onion, chopped

2 lg. green bell peppers, chopped

1 tsp. minced garlic

1 (32 oz.) carton chicken broth

1 (16 oz.) jar salsa verde

1 (4.5 oz.) can chopped green chiles

1 (4 oz.) can diced jalapenos

Garnish: Sliced jalapenos, cilantro

• Preheat oven to 375º. In a baking pan, place pork. Bake pork tenderloin for 30 minutes. Let stand for 10 minutes. Coarsely chop pork.
• Heat a large skillet over medium-high heat; add turkey and sausage. Cook, stirring constantly, for 6 to 8 minutes, or until turkey is browned and crumbly, drain well on paper towels.
• In a large heavy-bottomed pot, heat oil over medium-high heat; add onion, pepper and garlic. Cook for 6 to 8 minutes, or until tender. Add pork, turkey and sausage to pan. Stir in broth, salsa, chiles and jalapenos. Bring to a boil; reduce heat to low and simmer, stirring occasionally, for 45 minutes.