White Chicken Chili

With the weather taking a bit of a turn and getting colder, I decided to make a nice hearty chili. While I made this on the stove, this could easily be put in the crock pot to cook.

Ingredients: 1 can chicken, 1 can diced green chilies, 1 can garbanzo beans, 1 can navy or white kidney beans, 1 can corn or hominy, i can sliced olives, 1 t. diced garlic, 1T oil (I use EVOO), 1 can chicken broth (or 2 cups if using homemade), 1t. cumin. If you want it spicy add 1/2-1 can of El Pato sauce (We add ours to individuals bowls after serving.)

Using a stock pot (or dutch oven) add oil, garlic, green chilies and cumin and mix together. Add in remaining ingredients. Bring to boil and simmer about 5-10 minutes. Serve with chips, cheese, salsa, tortillas, sour cream, El Pato, salsa, corn bread, etc.

If using a crock pot, cook on low 4-6 hours or high 2-3 hours.

This also makes a great food storage recipe, since all the ingredients are pantry friendly.

Corn Zucchini Saute

This dish makes a nice side and is great for spring/summer. You need: 3 zucchini, sliced--yellow squash would also work or a combination of the two; 1 can corn, drained; 1 plum tomato, diced or 1/2 can diced tomatoes, drained; cheese; dash of thyme, salt and pepper.In a large skillet, add a bit of olive oil and zucchini. Cook until zucchini is mostly tender.

Add corn, tomato thyme, salt and pepper. Mix together and heat through.

Top with cheese and let sit until cheese melts. Serve.