Chili, Chowder & Soup Recipes for Your Next Lunch
 Alan’s Colorful Chili
Ingredients:
ground beef, chopped assorted vegetables, such as bell pepper, carrot
and onion, can (15 ounces) kidney beans or black beans, can (14 1/2
ounces) diced tomatoes, can (8 ounces) tomato sauce, and package Chili
Seasoning Mix, shredded Cheddar cheese, and chopped onion.
Smith’s Pork Chili
This recipe
includes dried kidney beans, pork tenderloin, butter, olive oil, garlic,
yellow onions, whole cumin seeds, jalapeno peppers, chili powder, water,
tomatoes, green bell pepper, red bell pepper, Worcestershire sauce,
red wine, and salt.
Southwest
Chicken Corn Soup
Ingredients: water, salt, whole skinless chicken breast,
fresh, frozen or canned corn, egg noodles, roasted green chiles, egg, pepper,
chopped cilantro, and cilantro
sprigs.
Find more Soup
recipes.
Rio
Verde Shredded Pork & Roasted Onion
Chili
Ingredients: medium red onions,
toasted ancho chile, chicken broth, peanut oil, jalapeno, poblano chile,
garlic, cooked shredded pork, salt, freshly ground pepper, tomato paste,
cumin seed, dried Mexican oregano, corn flour, fresh lime juice,
water, sour cream, and flour tortillas (6-inch).
Find more Chili
recipes.
Aunt
June’s Soup Beans
Ingredients:
dried pinto beans, water, and salt pork or 2 smoked ham hocks (1 pound).
Southwest
Chicken Corn Soup
Ingredients: water, salt, whole skinless chicken breast,
fresh, frozen or canned corn, egg noodles, roasted green chiles, egg, pepper,
chopped cilantro, and cilantro
sprigs.
Rowdy’s
Beef, Corn and Poblano Chowder
Chicken stock, rice, bay leaves, skim milk, butter or margarine, onions,
celery, Poblano peppers, corn, beef round or chuck, thyme, marjoram,
nutmeg, salt, pepper, and roasted red peppers.
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