Regina's Southwest Soup for Dinner 

1 tablespoon butter or margarine

4 skinned and boned chicken breast halves, chopped

1 large onion, chopped

3 carrots, chopped

2 garlic cloves, minced

2 (14-ounce) cans low-sodium chicken broth

1 tablespoon chicken bouillon granules

1 teaspoon ground cumin

1/4 teaspoon ground red pepper

3 (16-ounce) cans great Northern beans, rinsed, drained, and divided

1 (4.5-ounce) can chopped green chilies

2 tablespoons all-purpose flour

1/2 cup milk

1/4 cup chopped fresh cilantro

Toppings: shredded Cheddar cheese, sour cream, sliced green onions, horseradish, and cooked and crumbled bacon 

Melt butter in a large Dutch oven over medium-high heat; add chicken, onion, carrots and garlic and sauté 10 minutes or until chicken is browned and vegetables soften. Stir in the broth, bouillon, cumin and red pepper.  Bring to a boil; reduce heat, and simmer, stirring occasionally, about 20 minutes. Stir in 2 of the cans of beans and green chilies.  In a small bowl, mash the remaining can of beans.  Whisk the flour into the milk and than stir into the mashed beans.   Gradually add bean mixture into the soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with toppings.

Chocolate Pie 

1 baked piecrust

1 1/4 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups milk

4 egg yolks, beaten

3 ounces unsweetened chocolate, chopped

1/4 cup butter

1 teaspoon vanilla

Garnish:  frozen whipped topping or 1 pint heavy cream whipped with ¼ cup sugar 

Combine sugar, cornstarch, and salt in a heavy saucepan, slowly whisk in milk and cook over medium high heat adding chocolate.    Cook, stirring constantly until the chocolate is melted and the mixture starts to thicken.  Cook an additional 4 minutes than remove from the heat.  Stir about a half cup of the chocolate mixture into the beaten egg yolks then add the eggs to the saucepan and bring to a low boil and cook for about 4 more minutes, stirring constantly.  Stir in butter and vanilla and pour into baked piecrust.  Cool and then chill for at least 2 hours.  To serve spread prepared whipping cream over the top of the chilled pie.