Billie Hayton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 2 tsp oil
• 3 cup frozen whole kernel corn
• 1 green pepper, chopped
• 1 1/2 tsp cumin
• 1 large onion, chopped
• 3 tsp Worcestershire sauce
• 2 cloves garlic
• 1 1/2 tsp chili powder
• 1 (4 oz) can green chilies
• Salt
• 4 to 6 cup chicken, cooked and chopped
• 2 (10 3/4 oz) can tomato soup
• Black pepper
• 1 can Rotel tomatoes
• Hot pepper sauce
• Tortilla chips
• Monterey Jack cheese

In a Dutch oven, heat oil and sauté bell pepper, onion, garlic, and chilies until tender. Add broth, chicken, soup, tomatoes, corn, and seasonings. Simmer for 2 hours. To serve, place tortilla chips in bottom of bowl. Ladle in soup and top with Monterey Jack cheese.

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IN LOVING MEMORY OF
LONNIE BLACK, JR.

Given by
Mazie T. Winters, Tereze B. Kean, Rikki R. Black

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