Optional Garnish: Crumbled bacon and shopped green onions
In large pot melt butter. Toss in onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then add the garlic. Sprinkle on flour and mix into the veggies. Add chicken broth, milk and potatoes. Cover the pot and bring to a boil. Lower the heat and simmer for 12 to 15 minutes or until the potatoes are tender. Add corn and stir in half and half. Add paprika. Cook another 5 minutes. Salt and pepper to taste. (NOTE: If soup is too thick, add more water) Garnish with green onions and crumbled bacon
This chili is so easy to make and delicious. If you want to take the heat up a notch or two, try making it with hot italian sausage. Top it off with some shredded cheese, sour cream and of course don’t forget the Fritos!
SOUP – In large stock pot, cook beef over medium heat until no longer pink. Stir in onions, taco seasoning, corn, beans, tomatoes, rotel and water. Stir until combined. Cover and cook for 15 to 20 minutes. Stir Occasionally.
CHIPS – In large sauce pan cover bottom with canola oil. Cut corn tortillas in long strips. Fry over medium/high heat until lightly brown. (This only takes a couple of minutes for chips to cook so watch it carefully.) Place chips on paper towels to drain excess grease. Salt to taste.