Green Chile Chicken (or Turkey) Soup
Boil one large chicken in a pot with whole carrots and celery. When cooked, remove chicken and cool. Remove vegetables and throw away. When chicken is cool, remove from bone and cut into small pieces. (Or, use 2-3 small cans of chicken broth as a base when using turkey or pre-cooked chicken.)

In a large pot, combine 5 cans of Cream of *** Soup. You can mix mushroom, golden mushroom, celery, asparagus, etc. in whatever taste combinations you prefer. Blend until smooth. Add the broth until a good consistency. Supplement with water if you run out of broth—do not leave too thick since the ingredients tend to soak up liquid. Add one finely grated onion, grated carrots, grated celery, grated asparagus and whatever else you like. Add chicken and simmer a while until vegetables are cooked and tender. When you are ready to stop the simmering, add 2 previously boiled potatoes cut into squares. Also add 1 cup of chopped green chile. Simmer for a few minutes more. Serve hot.

Chile Feed Stew

3 lbs chopped green chile
1 large onion, diced
1 bulb minced fresh garlic
6 cubes chicken bouillon
1 / 2 cup flour
1 / 2 cup crushed tomatoes
1 / 4 cup corn starch
1 quart water
1 lb. ground pork (coarse)
2 lbs. cooked pinto beans (1 lb. dry)

1. Brown onion and garlic in margarine over medium heat.
2. Add flour and brown lightly.
3. Add chile, tomatoes, and water and bring to low boil.
4. Mix cornstarch in about 1 cup water to form a smooth slurry.
5. Add cornstarch slurry to sauce slowly while stirring constantly. Cook 15 minutes more.

Divide sauce in half and reserve half for enchilada sauce. Brown pork and drain off fat.

6. Add pork and beans to remaining sauce and cook over low heat for 10 minutes more.
7. Serve with warm tortillas.

Chile Con Queso

1 T. salad oil
1 / 4 cup minced onion
1 / 2 cup chopped green chile
1 / 2 t. garlic, crushed
1 / 3 cup light cream or milk
1 8-ounce package pasteurized process cheese spread, cut into cubes
1 cup grated cheddar cheese
Tortilla chips or fresh chopped vegetables for dipping

In a small saucepan, heat oil over moderately high heat. Add onion, chile, and garlic and cook 5-7 minutes, stirring frequently, until onion is lightly browned. Reduce heat to low and add 1/3 cup of the cream, then add cheese and stir until mixture is smooth. In necessary, thin sauce with additional cream. Serve in a small chafing dish with tortilla chips or fresh vegetable dippers.