Tex Mex Soup

PREPARE 4 chicken breasts, boiled with 1/2 t salt, 1/2 t pepper, 1 t garlic powder, 2 T parsley, and 5 cubes chicken bullion (or one rotisserie chicken) (Alternatively, you could marinate chicken breasts in similar seasonings and grill or fry in a skillet with some oil.) SHREDDED.

In soup pot, combine:
1 jar chunky salsa (24 oz)
1 can diced tomatoes
2 cans chili beans (in sauce)
3 T chili powder
8 oz. sour cream
corn
Low Sodium Chicken Broth
Add shredded chicken

Cook through and serve with tortilla chips, shredded cheese, and sour cream.

Posole

Serves 8-10

2-3 lbs lean pork

2 large cans hominy, drained and rinsed

1 1/2 c onion, chopped

2 t garlic, minced

2 T chili powder

1 t paprika

3 cups chicken broth (Be sure to check label for gluten-free & Whole 30 recipes)

5 cups water

3 T bacon grease

(Only add salt and pepper at the end of cooking after tasting.)

Brown pork in 2 T bacon grease and put in crock pot.  Saute onion and garlic in remaining bacon grease and add to pork.  Add all remaining ingredients to crock pot and cook on low for 6-8 hours or on high for 4-6 hours.  Serve with your choice of the following garnishes and sides:

green chili, green onion, cilantro, lime wedges, sour cream, salsa, peppers, tortilla chips, flour or corn tortillas, fried bread. (Leave out tortillas & bread sides for Whole 30. Use gluten-free tortillas or chips for gluten-free dish.)

Corn and Cheese Chowder

1/2 onion, finely chopped

1 clove garlic, minced (or 1 T)

1 T butter or oil

2 t cumin (or to taste)

3 cups chicken broth (or vegetable broth)

2-3 potatoes, peeled and chopped

1 can creamed corn

2-3 cups frozen or fresh whole kernel corn

1/4 cup fresh parsley, chopped

1 c cheddar cheese, grated

1 (12-13 oz) can evaporated milk

2 T fresh chives or green onion, chopped

Saute onion and garlic in the butter until golden.  Add cumin, broth, potatoes, creamed corn, corn and parsley and cook until potatoes are done.  (If using a crock pot:  Low 6-9 hours or High 2-4 hours.)  Add the cheese and evaporated milk during the last hour of cooking and use chives as garnish.  Makes 6 servings.

TIP: To make this a vegetarian-friendly dish, simply switch out the chicken broth with vegetable broth. But keep in mind that vegans still won't like it, due to the use of dairy products.

Chili

1 lb ground sirloin
½ c chopped onion
1 clove garlic, minced or crushed
2 (16 oz) cans tomatoes, crushed or diced
2 (15½ oz) cans beans (kidney, black or chili beans)
1 (8oz) can tomato sauce
¼ c dry red wine
1 T chili power
1-2 T brown sugar
1 t oregano
3/4 t basil
¾ t thyme
½ t black pepper
1 bay leaf
¼ t red pepper (optional)
½ t salt or one cube beef bouillon

Brown ground sirloin (if you used a fattier ground beef, drain the grease). Add remaining ingredients, mix well and heat through. If using a crock pot, cook on low for 3-6 hours.

By S. E. Thomas

Great Northern Bean Soup

2 cans Great Northern Beans
1 lb ham, cubed
4 medium potatoes, chopped
2 celery stalks, chopped
½ c onion, chopped
1 t garlic
1 T margarine or butter
¼ t salt (or more to taste)

Saute onion and garlic in butter; set aside. Boil potatoes and celery together until done. Add ham, onion & garlic mixture, salt and beans. Heat through and serve.
This can also be done in the crock pot. Simply saute onions and garlic in the butter and then add all ingredients into the crock pot. Cook for 3-4 hours on high or 5-6 hours on low.

By S. E. Thomas