1 medium onion, chopped

1 jalapeno pepper, seeded and chopped

2 garlic cloves, minced

1 tables vegetable oil

2 cans (15 1/2 oz each) great northern beans, rinsed and drained

4 cups chicken broth

2 tables minced fresh parsley (I use the dried)

1 tables lime juice

1 to 1 1/4 teas ground cumin

2 tables cornstarch

1/4 cup cold water

2 cups cubed cooked chicken *

*(it is always so easy to buy the rotissery (how do you spell that word?)  chicken from Sams, Costco or your local grocery store and just debone it)

In a large sauce pan, cook onion, jalapeno and garlic in oil until tender. Stir in beans, broth, parsley, lime juice and cumin. Bring to a boil.

Reduce heat and cover and simmeer for 10 min, stirring occasionally. Combine cornstarch and water until smooth. Stir into chile. Add cooked chicken. Bring to a boil; cook and stir for 2 mins or until thickened.

*When cutting and seeding hot peppers, use rubber or plastic gloves to protect your hands, or do like I do and let your husband do it. Leaving the seeds in, gives a much spicier flavor if desired. Am going to post a great bread to go along with this chile. A great combo

This is one of the most simple soups you could make and it is so very very good.

Take 2 large cans of chicken broth and bring to a boil. Add 1 teas garlic powder or 2 cloves of chopped fresh garlic, plus salt and pepper to taste.  Pour 2 cups of any flavored tortelinni into boiling water, along with 2 cup up carrots and 1/2 package of fresh spinach. Cook according to directions on tortelinni package and carrots are done.  When pasta and veggies are done, serve up into 4 bowls and sprinkle with a little parmesan cheese. Serve with the friend garlic bread which is listed until breads.

Good evening and you will love this soup. We had it for dinner tonight. It is just amazing and oh so simple. We tasted it for the first time a few years ago up in Virginia and I came home immediately and found a recipe on line for it. I changed it up a little and it is just perfect with a slice of garlic toast on a cold night, like tonight.

1 lb of 93/7 ground beef

1/3 cup of parmesean cheese

1 teas ea: black pepper/and salt and garlic powder

1 tables dried parsley flakes

1 egg

Combine all ingredients and form in 1 inch meatballs. Set aside. Into a large pot, pour 3 (32 oz) containers of chicken broth into the pot. Bring to a boil and drop the tiny meatballs into the broth. Do not stir, as they cook, they will pop up to the top. (These seasonings are in addition to what you put into the meatballs) Add 1 teas each of the following, garlic powder, seasoning salt and pepper. 1 tables parsley flakes. 1 bag of fresh spinach, 2 cups of orzo pasta and 2 carrots which you have peeled and sliced. Cook this until the pasta and carrots are tender. I make this the day before and then heat and serve the next night. It gives the flavors a chance to blend well. Serve with garlic bread.

This one is a winner, all you little elfs out there. It was served at a friends progressive dinner the other night and everyone had a fit over it.

1 1/2 lb pork cut into cubes

2 cups chopped onion

16 oz Kielbasa or Polish sausage cut in to 1/2 in slices

2 cloves garlic, minced

6 carrots, pealed and sliced

6 red potatoes pealed and sliced

15 oz chicken broth

2 cans cannelline beans, rinsed and drained

1 can tomato paste

1 teas dried thyme, crushed

1/2 teas ground black pepper

1/2 cup coarsely chopped tomates (you can used canned)

Combine ingredients in slow cooker, except for the tomatoes. Cook on low heat for 8 to 10 hours or high heat for4-5 hours. Add tomatoes and cook 10 more minutes. (You can add the tomates with the rest of the ingredients if using canned). Garnish with any toppings you like. Merry Christmas to you.