Chicken Tortilla Soup

Submitted by: Alisa Chytraus

3-4 chicken breasts

2 cans Mexican style diced tomatos

2 cans chicken broth

1 can coconut milk

1 T. cumin

1 clove garlic

Cilantro chopped

1 cup salsa

1 can diced chilis

Add all ingredients to crock pot or simmering on the stove top. Once chicken is done shred it & add back to soup.

For a green version substitute 2 cans enchilada sauce for tomatos & salsa verde instead of tomato salsa.

Top with tortilla strips or crushed chips, lime, cheese, cilantro, sour cream, etc.

Black Bean Soup

Submitted by: Amanda Slatter

• 3 Cans Black Beans, drained and rinsed

• 1 Can Chicken Broth

• 1 ½ C chunky salsa (I use the fresh salsa from Harmon’s produce area)

• 1 T ground Cumin

• 2 t lime juice

• 1/3 bunch cilantro

• Sour Cream

• Shredded Cheese

• Green onion, cut into ½ inch sections

Blend all but 1 can of black beans. Add blended and whole ingredients and heat. Top with shredded cheese, sour cream and green onions.

Chicken Enchilada Soup

Submitted by: Leah Jacobson

1 pound chicken, cut up and cook

1 diced onion sautéed with 1 garlic clove

Add 4 c. chicken broth

Whisk together 2 c. of water with 1 c. Masa flour (found in the Mexican aisle of the grocery store). Whisk til smooth. Add to previous ingredients.

Add:

1 c. water

whole can of enchilada sauce (green or red)

16 oz. Velveeta cut up

1 tsp. salt

1/2 tsp. cumin

1 tsp. chili powder

Add red pepper

Stir until cheese melts. Garnish with cilantro, sour cream, chips.

Taco Soup

Submitted by: Amy Taylor

Serves 12-18 (I made this before I had Mya, and we ate it for dinner that night and I split the rest into two freezer bags for later. It makes a lot!!!!)

2 lbs fresh lean ground beef
1 onion, coarsely chopped
1 (4 ounce) can green chilies
1 taco seasoning packet
1 ranch dip packet
2 (11 ounce) cans corn, undrained
4 (14 ounce) cans stewed tomatoes, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can kidney beans, undrained
1/2 cup fresh cilantro, chopped (optional)
grated monterey jack cheese and/or cheddar cheese

1. Brown meat with onions in 8 quart stockpot then drain any grease
2. When cooked all the way through, add remaining ingredients and cook over medium heat for 30 minutes.
3. Eat now if you are not freezing. Serve with grated cheese, sour cream, tortilla chips, etc.
4. If freezing, let cool completely and pour into freezer bags. Mark bags with date and directions to Reheat to Serve.
5. Let bag partially thaw, enough to get it out of the bag and then heat over low until warmed through.

Wild Rice Soup

Submitted by: Misty Anderson

Make 2 pkgs. Uncle Ben's Wild Rice (original) according to box directions.

In pan:
Saute 1 diced onion in 5 Tbsp butter until translucent.
Add 6 Tbsp. flour, 8 Cups chicken broth (about 4 cans), and 1 pint heavy whipping cream.
Add rice and simmer.

Cheese Soup

Submitted by: Carly Mozingo

Sauté in butter:
2 c carrots
2 c celery
2 c onion

In large pot mix:
1 cube butter (melt)
mix in 1 cup flour
stir in 3 cans chicken broth
mix 3 cans of water in, and whip in one large bottle of Cheeze Wiz.
cook till a little thicker and add in sautéed veggies.

10 min before serving add peas.

Chicken Soup with Rice

Submitted by: Martha Sorensen

4 cups water (or broth from cooked chicken and adjust)
6 chicken bullion cubes
3 cups sliced carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
3/4 cup uncooked rice
2 cups diced chicken (cooked)


Heat water and add bullion cubes, veggies, soup, and rice. Let simmer until veggies are tender. Add chicken plus any left over liquid from cooking the chicken. Salt and pepper to taste.

Note: I cooked my chicken in the crock pot and used the broth.

Tortilla Soup

Submitted by: Katie Lowder

3 TBL Oil
2 Quarts chicken stock. Salt to taste.
Cayenne pepper to taste
4 Corn tortillas- coarsely chopped
2 cooked chicken breast cut into strips
6 cloves of garlic finely chopped
1 avocado cubed
1 TBL chopped fresh cilantro
1 Cup shredded cheddar cheese
1 Cup Fresh onion
3 corn tortillas thin strips and fried
2 Cups fresh tomato puree
1 TBL cumin
2 TBL chile powder
2 bay leaves
4 TBL canned tomato puree
1 can black beans- drained
1 can corn- drained


Heat oil- sauté coarsely chopped tortillas, garlic and cilantro. Add onion and tomato puree and bring to boil. Add Cumin, chile powder, bay leaves, canned tomato puree, and chicken stock. Bring to boil again. Reduce heat and simmer. Add salt, cayenne pepper. Cook 30 minutes. Pour into bowls. Top with cheese, avocado, and fried tortilla shells.

White Chili

Submitted by: Carrie Meservy

1 lb. dry Great Northern beans 3/4 tsp. oregano
1 lb. or more cooked chicken 1 T. cumin
or turkey 1 - 2 tsp. coriander
2 tsp. chicken bouillon 1 tsp. cinnamon
1 4 oz. can green chilies 1 T. chili powder
1 T. olive oil 1 - 2 tsp Tajin (chili powder & lime)
1 large onion diced 1 jalapeno seeded & diced
1 /4 bunch cilantro chopped 1 can evaporated milk
2 limes juiced


*Rinse and soften the beans (I use quick-soak). Discard liquid, rinse beans, and
cook them in enough clean water to cover by 1 inch and the bouillon until done.
*Saute the onion in oil. Add onion, seasonings, cliantro, jalapeno, chilies,
chicken and lime juice to the bean pot. Simmer 15 minutes.
*Stir in the canned milk.
* Serve with cheese, sour cream, corn chips.

Zupa Toscana (just like Olive Garden's)

Submitted by: Adrienne Jacobs

1 pound ground Italian sausage

1 large onion, chopped

2 large russet baking potatoes, sliced in half, and then in ¼-inch slices

2 cans chicken broth (or 2 chicken bouillon cubes + 2 cups water)

1 quart water

2 cloves garlic, minced

½ can or jar of bacon bits (I just chopped up cooked bacon)

2 c. kale or Swiss chard, chopped

1 c. heavy whipping cream 

Cook sausage thoroughly. Drain on paper towels. Place onions, potatoes, chicken broth, water and garlic in a pot and cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve. 

p.s. I added crushed red pepper to spice it up. The first time I added too much, the second time probably not enough. You'll have to experiment with how spicy you like it!