Chicken Tortilla Soup

 Serves: 8
1 cup of diced carrots
1 cup diced celery
1 cup onion, diced
1/2 teaspoon garlic powder or 1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
5 cans of chicken broth (15 ounce can)
1 can diced tomatoes (15 ounce can)
1 can Rotel tomatoes & chilies (10 ounce can)
1 package of taco seasoning (McCormick or such)
1 package of 10 ct corn tortillas (broken or cut into small pieces)
12 oz chicken meat, cooked & diced/shredded
 1 cup milk
12 oz Monterey jack cheese or Mexican Blend cheese shredded
Corn tortilla chips
Garnish with sour cream, avocado slices, cheese
Directions
1. Sauté carrots, onions, celery in oil with garlic, Salt & pepper until tender
2. Add chicken broth & boil
3. Add tomatoes, Rotel, taco seasoning, & chicken
4. Cut tortillas into small pieces and add to broth mixture
5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring to keep from sticking
6. Reduce heat & add 8 oz of cheese. Simmer additional 10 minutes.
7. Add milk and simmer for another 10 minutes.
8. If thicker soup is desired, add more diced tortillas and let in incorporate into soup. 

Corn Chowder

 

Green Chili Chicken Soup

Serves 8-10
1 gallon water
Add:  chicken and the following spices
1T. Salt                                         1/2 T. garlic powder
1/2 T. sage                                     1/2 t. beaumonde
1/4 t. ginger                                    1/4 t. savory salt
1/2 t. pepper                                    1/2 T. onion powder
1/4 t. basil                                        1/4 t. thyme
1/4 t. cayenne pepper

Cook until chicken is done.  Remove chicken and save broth.
Saute 1 lg chopped onion, in a little butter, til soft.
To broth add onion,
1/2 can of large green chilies chopped       1 t. cumin
1/2 t. Tabasco sauce                                    1 t. Worcestershire sauce
1 small can pimentos                                   1 t. pepper
1 T parsley flakes

Opt.  1 pt. cream , 2 squares butter, 1 c flour
I don't do the opts.  except maybe some of the butter.

Steak Soup

2-3 cups of water
1 can (14oz) tomatoes
1 to 2 onions chopped
1/2 tsp ground black pepper
1lb ground beef, coarsely ground or chuck roast finelydiced and drained
1/2 cup flour
2 carrots, sliced
1 package (10oz) frozen mixed vegetables
2 - 3 stalks celery chopped
2-4 tbs beef base
1/2 cup butter melted

Put all ingredients in crock pot except butter and flour.Cover and cook on LOW for 8 - 12 hours.Make a paste of melted butter and flour, stir until smooth.Pour into crock pot and stir until blended.

Creamy White Chicken Chili (Made at Christmas 2025-Yummy)

1 lb Chicken (cut into ¼ in pieces or cube rotisserie chicken)

¼ tsp Cayenne Pepper
1 medium Onion (cut in ¼ in pieces)
2 cans White Beans (drained)
1 ½ tsp Garlic Powder
1-14.5 oz can Chicken Broth
1 tsp Salt
1- 4 oz can Chopped Green Chilies
1 tsp Ground Cumin
¼ tsp Pepper
1 tsp Oregano

ADD JUST BEFORE SERVING
1 cup sour cream
½ cup Whipping Cream (or milk)

Sautee chicken, onions and garlic powder in oil until chicken is fully cooked. Add beans, broth, chilies and seasoning. Bring to a boil then reduce heat. Simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Garnish with cheese and chips.

Crockpot directions:Add one pound of precooked shredded chicken and all other ingredients except sour cream and whipping cream. Cook on low 4-6 hours OR high 2-3. Place Crockpot on warm and stir in sour cream and whipping cream. Garnish with cheese and chips.

Tomatoe Soup

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Directions
1.Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
2.Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

"Cream of" Chicken Soup

2 cups chicken stock or vegeable boullion (tastes best with chicken broth) 2 small potatoes, peeled, diced 1 large carrot, peeled and sliced 1/2 cup celery, chopped 1/4 cup celery leaves salt and pepper, to taste Bring stock to a boil. Add vegetables, salt, & pepper and return to a boil. Cover & simmer for 25 minutes. Pour into a blender & liquefy. Serve hot. If soup is too thick, use more stock or water to thin. This soup makes a great base for your other soups as well. Yields about 3 cups.

about 15 minute soup with spinach, artichokes, and tortellini

2 T. olive oil
6 cremini or white mushrooms, sliced
1 medium onion chopped
salt and pepper to taste
1 can quartered (or smaller) artichoke hearts, drained
6 c chicken stock
1 12-16 oz. package fresh refrigerated tortellini, any variety or flavor
1 pound fresh spinach, stems removed and leaves coarsely chopped
Grated Parmigiano or Romano cheese
Crusty bread to pass at table

Heat medium soup pot and add oil, mushrooms, and onions and season with salt and pepper. Cook for five minutes, add artichokes and stock, raise the heat and bring to boil, then turn down and simmer. Cook for 5-6 minutes, add tortellini until it floats, and is done. Fold in the spinach until it has all wilted into the soup. Turn off the heat and serve up the soup. Top with cheese and pass the bread.

Tomatoe Basil Soup

1/4 c. butter
1/4 c. olive oil
1 1/2 c. onion chopped up (opt.)
3 lb fresh tomatoes (peeled and seeded or put soup thru a seive when done to remove seeds)
1/2 C. fresh basil chopped
salt and pepper to taste
1 quart of chicken broth

Cook above mixture for 15 -20 minutes,put in blender until smooth. Add
1 cup cream ( I used half n half) Simmer 20 minutes or so. Serve with a sprig of basil and grated cheese if desired.

I added 1/2 teaspoon of sugar.

Grandma Detro's Taco Soup

In large soup pan cube 2 potatoes, 2 carrots, 1/4-1/2 onion. Cook in 2 cups of water until tender.
Brown 3/4 lb of hamburger. Add to soup. Add 1 can of Italian tomatoes, 1 can cream of potato soup or 1 cup of sour cream, 1 can of baked beans (I like Bush's), 1 pkg of taco seasoning. Larry likes to add 1 TBS of Worchestire sauce. Heat & simmer. Serve over tortilla chips. Garnish with cheese. P.S. I use bottled tomatoes that I cut up & then don't add as much water.

Pasta Fagioli Soup

1 lb ground beef

1 lg onion chopped

1 large carrot, peeled, halved, and sliced

2 large celery stalks w/leaves, thinly sliced

2 cans crushed tomatoes

1 tsp dried basil

1 tsp. dried oregano

1 tsp. crushed fresh garlic

1/4 tsp ground black pepper

3 cups beef broth or 3 beef bullion & 3 cups of water

1 can small white beans

6 oz elbow macaroni (2 cups) uncooked



Place the hamburger in a 4 qu. pot & brown. Drain excess fat. Add onion, celery, carrots, tomatoes, seasonings, & beef broth. Boil over high heat. Reduce to low heat & simmer for 15 minutes or until veggies are tender. Add beans and pasta the last 7-9 minutes, letting it simmer until pasta is done.

Easy Ministroe Soup

16 oz macaroni-cooked
1 lb ground beef - browned or make into meatballs
1 -26 oz jar traditional spaghetti sauce (Prego, Generic, etc...)
2- 14.5 oz cans chicken broth
1 can dark red kidney beans
1 - 16 oz pkg frozen mixed vegtables
salt, pepper, garlic salt, onion salt, italian seasoning to taste

Mix all ingredients in pan and heat to boiling and then simmer for 20 minutes. Add cooked macaroni-serve and enjoy

Posse Stew

2-3 lb ground beef
2 c chopped onions
2 cans hominy
2 cans black label ranch style beans
2 cans tomatoes
2 cans chopped green chilies
2 cans whole kernel corn

Fry meat & onions-skim off grease. Season with garlic salt. Combine other ingredients in big pot. Add meat and onions and simmer.

Crock Pot Broccoli Soup

4 C Water
4 Chicken Boullon Cubes
¼ c onion-chopped
2 c potatoes-diced
1 bag frozen broccoli florets

Mix in crockpot and cook on high until broccoli is thawed. Add 2 c cream of chicken soup and ½ -1 lb velveeta cheese cut in cubes. Cook on low 2-3 hours.

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