Southwest Chicken Tortilla Soup

Rebekah L.

*When we have missionaries for dinner I ask if they have any requests and one Elder got this recipe for me to make from his Aunt.

1 jar Tostitos cheese dip (salsa con queso)

1/2 cup sour cream

2 cups corn

1 can cram of potato soup

1 can chicken broth (I make my own with bouillon)

1 small can chopped green chili peppers (optional)

3 chicken breasts (cooked and shredded)

1/4 cup cilantro

Mix cheese and sour cream together.  Add all other ingredients.  Cook in slow cooker 4-6 hours (or simmer on stove for 1-2 hours).  Serve with Tostitos Scoops.  

Chili

-Gwen S.

2 cups dry beans or 3 (15 oz) cans pinto beans (ranch style beans)

2 8 oz cans tomato sauce

2 cups tomato juice

1 Tbs chili powder

1/2 tsp cumin

1 pound ground beef

salt and pepper to taste

1 cup chopped onion

If using dry beans, cover beans with cool water and soak overnight.  Cook until tender.

To cooked beans or canned beans, add tomato sauce, tomato juice, and seasonings.  Brown ground beef and onion, season with salt and pepper.  Add drained cooked beef to bean mixture. 

Simmer for one hour or longer, stirring occasionally.  

Makes 10-12 1 cup servings.

Corn Chowder

-Amy H.

6-8 slices of bacon

1 small onion, chopped

2 cans cream of chicken soup

2 cups milk

1 can corn

4-5 potatoes, diced and cooked

dash of Thyme

Cook bacon and remove from grease.  Saute onions in bacon grease.  

Combine soup, milk, corn, potatoes and thyme in a pot.  Add onions.  Crumble bacon and add to soup.  

*For faster prep time, use precooked bacon and add dry onions.  (My kids don't like onions, so I usually leave them out.)  Can add another can of soup and milk to feed larger family.

Taco Soup

-Gwen S.

1 pound hamburger, browned

1 onion, diced

1 can corn

1 can tomatoes

1 can tomato sauce

1 can kidney beans, drained and rinsed

1-2 cups water

1 pkg taco seasoning

Combine all above ingredients.  Heat in a crock pot or to a boil on stove.

Garnish with chips, cheese, and sour cream.

Clam Chowder

-Gwen S.

2 6-8 oz cans minced clams

1 cup celery, finely chopped

1 cup onion, chopped

2 cups potatoes, diced

1 cup carrot, sliced

3/4 cup butter

3/4 cup flour

1 qt. half and half

1 1/2 tsp salt

1/2 tsp sugar

few grains of pepper

Pour juice from clams over vegetables and add just enough water to cover.  Cook until potatoes are done.

Over low heat, melt butter in dutch oven.  Blend in flour, then half and half, stirring constantly.  Add cooked vegetables and liquid from clams.  Add clams, salt, sugar, and pepper.  Cook over low heat to thicken.

Pumpkin Halloween Soup

Angie N.

You can always find this soup in our house during Halloween...

4 Tbs butter

1/3 cup flour

2/3 cup grated onion (1 medium onion)

4 cups water

4 chicken flavor bouillon cubes

1 (16 oz) can pumpkin

2 tsp salt

1 1/3 tsp lemon juice

1/4 tsp pepper

1/4 tsp nutmeg

2 2/3 cup half and half

In large pan, melt butter and stir in flour.  Add grated onion and chicken bouillon cubes which have been dissolved in water.  Stir until smooth and thick.  Add pumpkin, salt, lemon juice, pepper, and nutmeg.  Heat to boiling, stirring occasionally; let simmer 15 minutes.  Add half and half.  Heat through but do not boil.  Garnish with lemon slice.  Serve immediately.  

*May be made in advance.  Do not boil when reheating for milk will curdle.

Crock Pot Chili

-Amy B.

1 pound ground beef or turkey

3/4 cup chopped onion

2 cans diced tomatoes

1 can tomato sauce

2 cans pinto beans (I like to add 1 can black beans and 1 can pinto beans instead)

1 can kidney beans

1 can corn

2 Tsp chili powder (add more if needed)

salt

pepper

Put all ingredients into crock pot but beef, onion, salt, and pepper.  While that is warming up, cook teh beef with onion and season with salt and pepper.  Add to chili when cooked through.  Cook on high for 4 hours.  Top with cheese and sour cream.

Potato-Cheese Soup

- Angie N.

(Kate always demands this one for her birthday dinner!)

3 Tbs butter

1 medium onion, thinly sliced

1 large garlic clove

6 potatoes, peeled and thinly sliced

3 cups water

2 cups whole milk (can substitute with milk or 1/2 & 1/2)

2 cps grated cheddar cheese

salt to taste

Melt the butter in a soup pot and fry the onions for 3 minutes (do not let the onions brown.) Add the garlic and continue to saute for an additional 1 or 2 minutes.  Add the potatoes, and water.  Bring to a boil; reduce heat and simmer until the potatoes are tender, even mushy.

Mix vigorously with a spoon, add milk and spices.  Cook over medium heat until the milk begins to simmer, then add the cheese (clumps or sticks to bottom.)

Broccoli Soup

- Olga R.

3 cups broccoli

1 tsp thyme (optional)

1 1/2 cup chicken or vegetable broth

1 Tbs butter

1 Tbs flour

1/2 tsp salt

Dash of pepper

1 cup milk or half and half

Cook broccoli, just tender, do not over cook.  Blend broccoli in blender with 3/4 cup broth.  Melt butter in saucepan; add flour, salt, and pepper.

Thicken and add milk.  Add other mix and the rest of the broth.  Heat and serve.

Joyce's Chili

- Janis M.

  1 large  can of kidney beans
  1 can  tomato soup
  1 package  Schillings chili seasoning mix
  1 pound  hamburger

Brown meat, drain fat, mix in rest of the ingredients. Cook for 20 minutes and serve.

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Per serving: 1470 Calories (kcal); 61g Total Fat; (37% calories from fat); 64g Protein; 170g Carbohydrate; 177mg Cholesterol; 2648mg Sodium
Food Exchanges: 10 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates

NOTES : JoAnn V. gave me this recipe that she got from Joyce A. It is very tasty, quick, and easy.

Corn Chowder a la Mimi's Cafe

-Janis M.

  4  tablespoons  butter
  6  tablespoons  onion -- chopped   

   3/4 cup  celery -- diced
  2 1/2 cups  hot water
  2 cups  potato -- raw, peeled, cut in 1/2" cubes
  1 quart  half and half
  3 cups  frozen corn -- thawed
  2 tablespoons  sugar
  2 teaspoons  salt
  1 pinch  white pepper
  3 tablespoons  flour

On medium heat melt butter and simmer onion and celery for 5 minutes or until soft, but not brown.
Add water, potato, corn, and seasonings. Cover and simmer for 30 minutes, or until potatoes are barely tender.
Whisk the flour into 1 cup of the half and half, and stir into the soup.  Add the remaining 3 cups of half and half,  Simmer for abut 15 minutes, until the soup has thickened to a creamy consistency
Correct the seasoning with additional salt and pepper, if needed.  Correct the consistency, if needed:  To make the soup thinner, add a little milk.  To make the soup thicker, simmer another 5-10 minutes.

Jamie's Chili

-Delores D.

     Courtesy Jamie Deen

1 pound mixed ground beef and sausage, browned and drained

1 medium onion, diced

1 green bell pepper, diced

2 cups chopped celery

2 (28 oz) cans diced tomatoes

1 (28 oz) can whole, peeled tomatoes

Ground cumin

Chili powder

1 (14.5 oz) can pinto beans, drained and rinsed

1 (14.5 oz) can black beans, drained and rinsed

1 (14.5 oz) can kidney beans, drained and rinsed

1 pkg chili seasoning mix

In a skillet, brown ground beef and sausage, drain and set aside

Spray large pot with nonstick cooking spray and heat over medium heat.  Add the onion, green pepper, and celery and saute briefly.  Stir in the diced and whole tomatoes.  Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender.  Add the beans, browned meat, and chili seasoning.  Partially cover, and let simmer for 4 hours.

Serve with cheddar cheese, sour cream, and green onions.

Hamburger Soup

-Kandy W.

1 lb ground beef
1 onion
1 can tomato sauce (6 oz)
1 can diced tomatoes (15 oz)
3 potatoes
3 carrots
2 stalks of celery
2 stalks of corn (I like fresh, but you can use frozen)
1 zuchini
1-2 Tbs of Caldo de Sebor chicken
2 cups or more of water

Brown hamburger and onions. Salt and pepper liberally. Add tomato sauce and a little water. Add all other ingredients. Add water to above vegetable line. If not flavorful enough add more Caldo De Sabor. If too salty add more water.