CHICKEN TORTILLA SOUP

 

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole corn kernels, cooked
• 1 cup white hominy
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions

CROCK POT TORTILLA SOUP

1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (14.5 oz size – southwest style, if possible I used petite diced tomatoes w/ sweet onion)
1 packet enchilada sauce mix (or if you can’t find this, mild taco seasoning works well too, this is what I used)
1 1/2 C water
1 can (8 oz)tomato sauce
1 can ( 10 3/4 oz) cream of chicken soup
2 C milk
3-4 boneless chicken breasts (I only used 2 chicken breasts)

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (We just did cheese and sour cream, we forgot about chips)

  

WHITE BEAN AND CHICKEN CHILI

INGREDIENTS

1 tablespoon olive oil



1/2 cup diced onion


2 (14.5 ounce) cans Great Northern Beans, undrained


2 cups cooked, diced chicken (or turkey)


2 cups chicken broth


3/4 cup salsa (I use Pace Chunky Medium)not my homemade, this is chunkier


1 teaspoon dried oregano


1/2 teaspoon celery salt


1 1/2 cups shredded mozzarella cheese


In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

CARROTT CHOWDER

I had this chowder at a friends house several years ago at a Superbowl party. It did not sound that good, but after I had a bowl with bread sticks I had to have more. It was the hit of the party. I have made it ever since around Christmas and New Years.
I know you won't be disappointed in this delicious chowder.

Ingredients
1 lb lean ground beef, cook and drain, salt and pepper
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
4 cups V-8 juice ( 1 tall can)
2 cans cream of celery soup
1 1/2 cups water
2 1/2 cups grated carrotts
Simmer for 30 minutes and add 1/8t marjorum seasoning
1/2 t pepper
1 t salt
1 t sugar
Serves 8

CHEESY POTATO CHOWDER

                                                       CHEESY POTATO CHOWDER

INGREDIENTS
This recipe is not a science. I provide you with the ingredients and according to your prefrence and taste you may add or cut back on any of the ingredients. However this is a CHOWDER and not soup, so it is thick and delicious!!
SERVES 8-10
About 8 potatos peeled and cubed in small cubes. ( I usually figure 1 potato per person)
2-3 carrotts peeled and chopped with chopper
2-3 stalks celery chopped
1 onion peel and chopped
2-3 cups medium cheedar cheese, shreaded
1 cube butter
1 qrt half and half cream
salt and pepper to taste
In Large pot melt butter and add celery, carrotts and onion. Saute til tender.
ADD potatoes. Barley cover with water and bring to slow boil. Cook til potatos are tender. Do not drain.
Mash  everything with masher til about 3/4 of the potatos are mashed. Leave the others cubed. Mashing the potatos is the secret to a good chowder.
Return to stove and sprinkle about 1/4 cup of flour over potatos, stir and salt and pepper to taste. Pour in quart of half and half cream. If not enough liquid I always add milk.Bring to a boil and cook til med. thick like chowder. You may need to add more flour if too runny by mixing some flour with milk and with a fork mix till smooth then slowly pour flour mixture into chowder. Continue to slow boil til it is the thickness you want ADD the cheese. Turn stove off and stir in cheese til melted.