Soups

1 tbs. Olive oil 1 ½ lb. Chicken breasts cubed ¼ c. chopped onions 1 c. chicken broth 1 can chopped green chilies 1 can white kidney beans, undrained 2 green onions, sliced (spice blend:) 1 tsp. Garlic powder 1 tsp. Ground cumin ½ tsp. Oregano ½ tsp. Cilantro leaves 1/8 tsp. Ground red pepper Heat oil in large saucepan over med-high heat. Add chicken and onions and cook 4-5 min. Stir in broth, green chilies and spice blend; simmer for 15 min. Stir in beans and simmer for 5 min. Top with onions and garnish with montery jack cheese.

2 cloves garlic 2 Tbs. oil 2 lbs. beef 1 onion, chopped 1-2 cans chopped green chilies 1 (28oz) stewed, diced tomatoes 2 (16oz) kidney beans 1 can tomato sauce ~1/8 c. chili powder 2 cloves 2 Tbs. White vinegar 3 dashes Cheyenne pepper 1 bay leaf salt and pepper Saute garlic and onion in oil and then add beef. Drain beans, add all other ingredients. Cover and cook for an hour.