Chili Cheese Soup

4 cups diced potatoes
1 small can green chilies
1/2 onion, finely chopped
3 Tbsp. butter
dash basil
1 Tbsp. cumin

2/3 cup sour cream
8 oz. Monterey Jack cheese

*Combine first six ingredients in a large pot and cover with water (with about 1 inch over top of mixture). Bring to a boil, then simmer until potatoes are soft. Remove from heat and stir in sour cream and cheese.

Chicken Vegetable Soup

4 cups chicken broth
1 cup thinly sliced celery
1 cup diced carrots
1 Tbsp. pepper
2 Tbsp. Worcestershire sauce
8 oz canned corn
1 medium potato, diced
14 oz. cooked chicken, finely shredded
28 oz canned tomatoes
salt, pepper, Tobasco (optional) to taste

*Simmer broth, celery, chicken, and seasoning for 30 minutes. Add potato, carrots, tomatoes, and corn. Simmer for 45 minutes. Makes 10-12 cups.