thanks for a great stewardship brunch!

Thanks to all who helped create a festive, informative, uplifting Stewardship Brunch (especially Maestras of Munchies Mego, Michele, and Carol!). From delicious soup, to stewardship musings, to moving music this was a wonderful gathering and you helped make it so!

To learn more about our practices of stewardship or to make a pledge, please see our giving page.

And to make more of the fantastic soups that our St. Mark’s chefs prepared for us, see the recipes:


Chicken chili:

2 cans small white beans
1 large can white hominy
2 lbs. boneless/skinless chicken breasts
1 T. olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 4-oz. cans chopped mild green chilies
2 tsp. ground cumin
1 ½ tsp. dried oregano, crumbled
¼ tsp. cayenne pepper
6 cups chicken stock (canned is fine)
3 cups Monterey Jack cheese, grated (1 cup goes into chili, 2 cups for
salt & pepper
sour cream
chopped fresh cilantro
flour tortillas
Place chicken in saucepan. Add cold water to cover and bring to simmer.
Cook until just tender, about 15 minutes. Drain and cool. Cut (or tear)
chicken into bite size pieces. Drain and rinse beans. Heat oil in pot over
medium-high heat. Add onions and sauté until translucent, about 10
minutes. Stir in garlic, chilies, cumin, oregano and cayenne, sauté 2
minutes. Add beans and stock and bring to boil. Reduce heat and simmer
stirring occasionally. Add chicken and 1 cup cheese, stir until cheese melts.
Season to taste with salt and pepper. Ladle chili into bowls and top with
remaining cheese, sour cream, cilantro. Serve with warm tortillas.
Hint: This is a great camping dish. Freeze in plastic zip lock bags. Helps
keep the cooler cold as it defrosts. Reheat!