Chicken Tortilla Soup

Submitted by Lou Martinez
YOU WILL NEED:
1 1/2 teaspoons Olive Oil
1/4 tomato diced
1/3 cup red onion
1 large garlic clove
1/2 cup fresh corn kernels
1/4 cup fresh cilantro leaves
4 cans of Chicken Broth (14 1/2 oz. each)
2 table spoons Jalapeno peppers (minced)
1 LB bag of smoked boneless, skinless chicken Breast
Bag of yellow Tortilla Chips
Lime Wedges
2 Ripe avocados

1. Heat 1 1/2 teaspoons olive oil in large (6 quart) pot.
Add 1/3 Cup diced red onion, 1 large garlic clove minced, and 2 Tablespoons seeded and minced Jalapeno pepper.

2. Cook over medium heat until vegetables are soften, 6 to 8 minutes. Stir in 1/4 lb. fully cooked smoked boneless, skinless chicken breast, diced and 4 cans (14 1/2 oz. each) chicken broth. Bring to a boil; reduce heat and simmer for 30 minutes. Remove pot from heat. Add 1/2 cup fresh corn kernel, 1/3 cup fresh tomato and 1/4 cup pack fresh cilantro leaves.
3. Divide soup between 4 serving bowls. Garnish each serin with 1 small lime wedge, squeezed, 1/4 of a diced avocado and 2-3 tortilla chips, broken into pieces. Serve immediately. Makes 4 servings.

Golden Harvest Soup

6 C. Chopped peeled potatoes
2 C. water
1 C. Chopped celery
1 1/2 C chopped carrots
1/2 C chopped onions
2 tsp. parsley flakes
1 tsp. salt
dash of pepper
2 chicken bouillon cubes
3 c. milk
4 Tbls. flour
1 lb. Velveeta cheese

Gently simmer first 9 ingredients on low heat, until tender, DO NOT DRAIN! Blend mild and flour in blender. Heat in a sauce pan to boinling point, DO NOT LET MIXTURE BOIL, but keep it hot. Slice Velveeta cheese into hot four and milk; stir until cheese is melted. Now add this mixture to the cooked vegetables. ENJOY! Really good served in a bread bowl. Serves 10-12

Clam Chowder

1 C Chopped onions
1 C Diced celery
2 C Diced potatoes
2 cans (6 1/2 oz.) minced clams and juice

Drain juice from clams and pour over vegetables in a small saucepan; add enough water to cover and simmer over medium heat until barely tender.

Base of chowder
3/4 C butter
3/4 C flour
1 qt Half and Half
pepper to taste
1 1/2 tsp. salt
2 Tbls. red vine vinegar

Melt butter and add flour and blend, cook, stirring constantly. Add half and half and stir with a wire whip until smooth and thick. Add undrained vegetables, clams and vinegar.

Serves 8

Taco Soup

Taco Soup

1 lb ground beef (or make with out meat)

1 lg onion, chopped

16 oz can mexican-style tomatoes

16 oz can ranch style beans

16 oz can whole-kernel corn, undrained

16 oz can kidney beans, undrained

16 oz can black beans, undrained

16 oz jar picante sauce

Corn or tortilla chips

Sour cream

Shredded cheddar cheese

Brown meat and onion in skillet, drain. Combine with all other vegetables and picante sauce in slow cooker. Cover with lid and cook on low 4-6 hours. Serve with corn or tortilla chips, sour cream and shredded cheese as toppings.