Tortilla Soup

Saute over med. heat in 1/4 c. oil, butter or combination of the two:

1 large onion
1 jalepeno

6 ribs celery
4 cloves minced garlic
1 lb (about 6-8) sliced carrots
2 lbs cubed uncooked chicken (you could use pre-cooked chicken too, and just throw it in with the tomatoes)

add and thicken: 1 tsp; cumin, chili powder, salt, lemon pepper
3 tsp tabasco sauce (or your favorite hot sauce)
1/2 c. flour (optional, this just gives the soup a little more body)

add: 1 quart diced tomatoes
2-3 quarts chicken broth
1 can black beans (optional)

1 can or 1-2 c. corn (optional)

simmer 1 hour (I usually don't simmer it this long, just until all the veggies are cooked)

Top with baked tortilla strips, avocado or guacamole, sour cream, and shredded cheese

Tortilla strips

Slice tortillas (I prefer corn) into strips directly on cookie sheet (easiest with a pizza cutter). Spray with cooking spray. Sprinkle with salt. Broil 3-4 minutes. Flip and broil again, about 2 minutes. Sometimes I am too lazy to flip them :)

Baked Potato Soup

4 lg. Potatoes, baked
2/3 C. Butter
2/3 C. Flour
4-5 C. Milk
1 can Chicken Broth
1 tsp. Salt
1/2 tsp. Pepper
4 Green onions, chopped and divided
2 C. Shredded Cheese
1 pkg Real Bacon Bits or Cooked Crumbled Bacon

Bake potatoes and let cool. Cut in half and scoop out the pulp into a bowl and slightly mash them, there should be chunks. Set aside. In a pot good for soup, melt better and add flour.Gradually add milk and chicken broth. Cook until it is thick and bubbly. Add in potatoes, salt and pepper, green onions, bacon and cheese. Cook until thoroughly heated. Add green onions and more bacon on top when serving. This is so yummy on a cold day with warm rolls!!!

Missy Thompson

White Chili Chicken

3 Tblsp Olive oil
1 lg Onion-chopped
2 tsp. Chili Powder
1/2 tsp. Cumin
1 tsp. Oregano
2 Cloves mined garlic
2-15oz cans of White Kidney Beans or Navy Beans
3-4 C. Diced cooked Chicken
2 C. Frozen Corn
1 7oz can Green Chilies
2 c. Chicken Broth
2 Tblsp Butter
1 1/2 Tblsp Flour
Shredded Cheese

Sautee the onions for 7 minutes in the olive oil then add the rest of the seasonings and sautee for another minute. Add beans, chicken, corn, broth, chilies and salt and pepper to taste. Bring to a gentle simmer for 10 minutes with it partially covered. In a small bowl mix the butter and flour and then add to the chili to thicken it. Stir in as much cheese as you want before you are ready to eat!

Missy Thompson