Green Chile Cheese & Corn Chowder


This dish is absolutely delicious, very easy to make, and it goes great with rotisserie chicken—perfect for those cold lazy Sunday afternoons!


  • 3 Tbsp. butter
  • 1 Whole onion, chopped
  • 3 Bacon slices, chopped
  • 2 Tbsp. (heaping) Fresh green chile
  • 1 Whole red bell pepper (finely diced)
  • 1 Whole yellow bell pepper (finely diced)
  • 1 Whole orange bell pepper (finely diced)
  • 6 Ears of Corn (kernels sliced off)
  • ¼ Cup All-purpose flour
  • 3 Cups Chicken stock or broth
  • 2 Cups Half-and-half
  • 1 Cup (heaping) grated Monterey Jack cheese
  • 1 Cup (heaping) grated Pepper Jack cheese
  • 1/3 Cup green onions, sliced
  • Bread Bowls


In a large pot, melt the butter over medium-high heat and cook onions for a couple of minutes.  Add bacon and cook for about another minute, then add diced bell peppers and green chile.  Cook for a couple of minutes.  Finally, add the corn and cook for one more minute.

Sprinkle flour evenly over the top of the mixture and stir.  Pour in chicken broth and stir well.  Allow this to thicken for 3-4 minutes and then reduce heat to low.  Stir in the Half-and-Half, cover, and allow to simmer and thicken for 15 minutes or so.  Stir in cheeses and green onions.  When the cheese is melted and the soup is hot, just season to your liking and enjoy!


I also won a Green Chile contest with Albuquerque The Magazine with this recipe. Click here to view the article with my granddaughter.

Red Beans and Rice



  • 2 tbsp. vegetable oil
  • 1 lb. smoked sausage, cut into ½” slices
  • 1 lb. smoked ham, cut into ½” cubes
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 qt. water
  • 1 lb. red kidney beans, dry
  • 1 bay leaf
  • 2 tbsp. chopped fresh flat leaf parsley
  • 1 tsp. chopped fresh thyme
  • Salt and freshly ground pepper, to taste
  • Steamed white rice for serving
  • Hot sauce for serving


  1. In sauté pan over medium-high heat, warm oil. Add sausage and ham; cook until browned, 5-10 minutes. Transfer to plate.
  2. Add onion to pan; cook, stirring occasionally, until soft, 5-8 minutes. Add garlic; cook 30 seconds. Transfer onion mixture to pressure cooker, scraping up browned bits. Add water, beans, bay leaf, parsley, thyme, salt, pepper, sausage, and ham to cooker; stir to combine.
  3. Cover and cook until beans are soft, about 33 minutes. Release pressure according to manufacturer’s instructions.
  4. Discard bay leaf. Mash some of beans; stir to thicken broth. Serve in bowls over rice. Garnish with a few drops of hot sauce. Serves 8-10.

Southwest Chicken Soup


Like all good New Mexican food, this is a wonderful recipe to cook on a relaxing Sunday afternoon. It’s comfort food for you and your family with plenty of leftovers for the week. Using a pre-cooked rotisserie chicken makes the preparation easy, too.

Serves 8 to 12 people and is better the next day when the flavors have melded together.


  • 1 four pound, whole rotisserie chicken
  • 3 T extra virgin olive oil
  • 1 T minced garlic
  • ½ large or 1 small purple onion, diced
  • 2 cups fresh green chile, peeled and diced
  • 1 red bell pepper, diced
  • 1 14½ oz. can of Trader Joe’s diced tomatoes with zesty mild green chilies
  • 1 15 oz. can of Trader Joe’s organic pinto beans, drained & rinsed
  • 1 15 oz. can of Trader Joe’s organic black beans, drained & rinsed
  • 1 12 oz. jar of Trader Joe’s fire roasted red peppers, drain & chopped (do not rinse)
  • 1 16 oz. bag of Trader Joe’s frozen roasted corn
  • 2 tsp. ground cumin
  • 2 tsp. ground cayenne pepper
  • 3 tsp. chili power
  • 6 cups chicken broth
  • Dash of salt and fresh ground pepper
  • 1 bunch of fresh cilantro leaves, chopped.
  • Louisiana hot sauce to taste
  • Shredded mozzarella and/or cheddar cheese for garnish
  • Fresh flour tortillas from Golden Pride 


  1. De-bone and shred the whole rotisserie chicken.
  2. In an 8-quart stock pot or larger, sauté diced onions, garlic in olive oil.
  3. Add all your vegetables and beans.
  4. Add in all your spices except cilantro leaves.
  5. Pour in about 6 cups of chicken broth.
  6. Slow cook soup for about 1 hour over medium heat.
  7. Add chopped cilantro leaves at the last 10 minutes.
  8. Serve with shredded mozzarella and/or cheddar cheese on top. You can also add a dab of sour cream and slices of avocado. Serve with flour tortillas on the side.