White Chicken Chili

2 medium onions, chopped
Small amount of butter or oil
4 c. cooked, cubed/shredded chicken
4 cans white beans (I used great northern beans)
3 c. chicken broth
1 chicken bouillon cube
2 cans white corn, drained
2 cans green chiles
1 T oregano
2 T cumin
1 T garlic powder
1/2 tsp. cayenne pepper
24 oz. sour cream
4 c. Monterey Jack cheese

Saute onions in butter/oil until transparent. Add chicken, beans, chicken broth, bouillon cube, corn, green chiles and spices. Simmer for 30 minutes.

Add the sour cream and cook for an additional 15 minutes.

Pour into bowls and top with cheese.

Makes 12 servings.

Welch Family Chicken Noodle Soup

This is relatively easy and one of my favorites. I prefer a little more broth, and I prefer the flavor of broth made from bullion rather than in the can. J.

1 Tbls. butter
1 c. chopped carrot
1/2 c. sliced celery
1 Tbls. flour
3 1/2 c. chicken broth
1 c. water
1/4 tsp. salt
1/4 tsp. pepper
2 c. uncooked wide egg noodles
1 lb. skinned, boned chicken breast, cut into 1-inch pieces
2 Tbls. parsley

Melt butter in a large soup pot over med-high heat. Add carrots and celery; sauté 3 minutes. stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.