CHICKEN TORTILLA SOUP

3 cloves garlic minced
1 chopped onion
2 TBSP butter
2 TBSP flour
4 cups half and half
3 cans chicken broth
1 can cream of chicken soup
6 cups cubed cooked chicken breast
1 cup salsa
1 cdn creamed corn
2 tsp cumin
1 pkg fajita seasoning mix
2 TBSP cilantro
monterey jack cheese
cheddar cheese
tortilla chips

Saute onion and garlic in butter for 5 minutes. Add flour and stir for 1 minute. Add chicken broth and half and half and bring to a boil. Reduce heat and add chicken soup, salsa, corn, chicken, cumin, fajita seasoning, and cilatnro. Stir and heat for 15 minutes.

Put chips and cheese in bowl, cover with soup, and top with more cheese and chips and sprinkle with cilantro.


WHITE BEAN CHICKEN CHILI

2 tbsp butter
3 tsp garlic powder
2 med or 1 large yellow onion
1-2 ob chicken breast, cut into pieces

5 cans Great Northern White Beans
26 oz carton of Wolfgang Puck's Natural Chicken Stock (at Walmart)
2 cans of chipped Green Chilies
1 tsp Cumin
2 tsp Oregano
2 tsp Sea Salt

1/2 tsp Pepper
1/2 tsp Cayenne Pepper (more if desired)
1 cup Heavy Whipping Cream
2 cups sour cream
3/4 cup Herdez Salsa Verde (at Walmart)

Chop onion and chicken and saute in butter and garlic salt (large pot, medioum heat)
Drain and rinse beans, then add beans, chicken stock, chilies, cumin, oregano, and sea salt to pot. Simmer for 30 minutes, or for a cople of hours, depending on when you need it. Remove from heat had add pepper, cayenne pepper, sour cream, heavy cream and salsa verde.

Serves approximately 12-16 people.

I got two new recipes to try. Try them and see what you think. They sound good.