Taco Soup

1 lb ground beef
1/2 cup onion, chopped
2 cans diced tomatoes (with juices)
1 can black beans
2 cups frozen corn
1 can tomato sauce
2 cups water
1 package taco seasoning

Brown beef and onions in skillet.  Drain.  (I usually use leftover taco meat from a previous dinner instead).  Combine all ingredients in crock-pot.  Cover.  Cook on low for 4-6 hours.  This makes too much for my family, so I freeze the leftovers.

Creamy White Chicken Chili

from a Relief Society Newsletter

1 lb boneless skinless chicken
1 medium onion
1 1/2 tsp garlic powder
1 TB oil
2 cans Great Northern beans, rinsed and drained
1 can chicken broth
2 cans (4 oz) green chilies
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream (or half & half)

Saute chicken, onion, and garlic powder in oil.  Add beans, broth, chilies, and seasonings.  Bring to a boil. Reduce heat.  Simmer uncovered for 30 minutes.  Remove from heat.  Stir in sour cream and cream.