2 cups chopped chicken
2 quarts chicken broth
1 tsp. Salt (for cooking chicken)
¼ tsp pepper “ “
1 cup chopped New Mexican green chile
½ cup chopped onion
1 clove garlic
½ cup butter or margarine
2 cups milk
1 can cream of chicken soup
½ tsp salt
¼ tsp pepper
Saute chicken in skillet until nearly done. (I use boneless chicken
breasts – usually about 3 large breasts.) Salt and pepper
Chicken, then add chopped chile, onion and garlic when chicken is nearly
done. Cook until chicken and onion are tender and falling apart. Add 2 cups
chicken broth. Simmer about 5 minutes. Add butter, can of chicken soup,
and milk. Cook until thickened. If it is too thick, add more milk. This
soup should be almost gravy-thick. Serve with buttered flour tortillas.
(Sandy Hunter, Albuquerque NM)

1 1/4 cups Dry navy beans
1/2 pound Pork sausage
1 Cut up chicken
1/2 cup Carrots — finely chopped
1/2 cup Celery — finely chopped
1/2 cup Onion — finely chopped
1 1/2 cup Tomato juice
1 Tablespoon Worcestershire sauce
2 teaspoons Instant beef bouillon grains
1/2 teaspoon Basil leaves
1/2 teaspoon Oregano leaves
1/2 teaspoon Paprika
1 teaspoon Salt

In large saucepan bring beans and 4 cups water to boiling. Reduce heat and simmer, covered, for 1-1/2 hours. Pour beans and liquid into bowl.
Refrigerate overnight.

Shape sausage into 18 balls; brown in skillet. Remove meatballs; reserve drippings in skillet. Cover meatballs; refrigerate overnight. Sprinkle
chicken with salt and pepper; brown in reserved drippings. Remove chicken; cover and refrigerate overnight.

BEFORE SERVING: In crockery cooker place chicken , meatballs, carrot, celery, and onion. Drain beans; mix with remaining ingredients. Pour over meat
mixture. cover; cook on low heat setting for 8 hours.

Remove chicken and meatballs. mash bean mixture slightly; serve with meat.