Fairfield Garden Club

White Lightning Chicken Chili

makes 6-8 large servings

2 lbs boneless skinless chicken, cut up into bite size pieces

1 large onion coarsely diced

Olive Oil (if desired)

2-3 Tbsp Southwest Seasoning Mix (Pampered Chef, but others will suffice)

2 cloves garlic crushed

2 cans chicken stock

2 cans diced green chilies

2 cans  white beans  (I like a combination of navy and white kidney (cannelinni), but any white beans will do)

2 cans  white hominy  (posole blanco)

1/2 lb Colby/Monterey Jack Cheese   grated

In a large stock pot, over med-high heat, saute chicken and onion in olive oil.  Season with Southwest Seasoning Mix.  Add crushed garlic.  Saute until chicken is lightly browned and onions are soft.  Add chicken stock, green chilies (do not drain), beans (undrained) and hominy (drained).

Bring to a boil, then turn down heat and simmer until desired thickness. 

Ladle into bowls, top with grated Monterey Jack cheese.

Easily made ahead and refrigerated - the flavors meld and it tastes even better on the 2nd day.

From Kathy Schwarz

Beef and Barley Soup                        serve  16

2 lb ground beef                    1 14 oz can chick peas
1 clove garlic minced              1 28 oz can crushed tomatoes
1med onion grated                 1 14 oz can diced tomatoes
3 cups water                           1 can Del Monte cut green beans
2 cups chicken broth               8oz shredded carrots
1 ½ cup Quick Quaker Barley   1  bunch of celery diced

Brown  meat.  Add onion and garlic. Cook until onion in tender. Drain. Pour into large soup pot.  Add remaining  ingredients . You can let the soup sit in the refrigerator overnight to allow the flavors to mix. Cover . Bring soup to a boil. Reduce and simmer until vegetables are tender. Additional  water may be added  if soup becomes too thick. Also be sure to stir the soup frequently to prevent the barley from sticking to the bottom of the pot and burning.