{Nearly Famous Chicken Tortilla Soup}

I found this recipe over at Pioneer Woman's Tasty Kitchen website. After reading the comments I knew I had to try it. I made it for my family and they loved it. Darian said it was one of his most favorite soups.


•2 Tablespoons Olive Oil
•1 cup Chopped Onion
•⅔ cups Chopped Cilantro, Divided Use
•1 Tablespoon Minced Garlic
•14-½ ounces, weight Can Of Diced Tomatoes
•¾ Tablespoons Ground Cumin
•½ Tablespoons Chili Powder
•¼ teaspoons Cayenne Pepper
•2 whole Bay Leaves
•4 cups Chicken Broth
•2 whole Large Carrots, Sliced Thin
•1 whole Chicken Breasts, Sliced Thin
•1-½ cup Shredded Monterrey Jack Cheese, Divided Use
•¾ teaspoons Salt
•1 bag Tortilla Chips, 12 Ounce Bag
•1 whole Avocado, diced

Preparation Instructions
In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.

Stir in tomatoes and spices, then bring to a boil.

Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.

Stir in half the cheese and 1 cup of crushed tortilla chips and combine. Remove bay leaves before serving.

Ladle soup into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.

Serves 4+.

{Mimi's Cafe Corn Chowder}

4 Tbsp butter or margarine

6 Tbsp onion, chopped

3/4 cup celery, large dice

2 1/2 cups hot water

2 cups raw potatoes, peeled and cut into 1/2 inch cubes

3 cups frozen corn

2 Tbsp sugar

2 tsp salt

1 pinch white pepper

3 Tbsp flour

1 qt half and half

On medium heat, melt butter and simmer onion and celery for 5 minutes until soft but not brown.

Add water, potatoes, 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 soup.

Add the remaining 3 cups of half and half and simmer for about 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 to 10 minutes.

Tasha's Tortilla Soup

My friend Tasha made this for pictionary and it was so yummy. I had two bowls of it when I first got to pictionary than I had one more before I left. If you love soup like me then you will love this. Tasha said that it was very easy to make.

2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup canned black beans
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Grandma Mary Soup

This is a soup that Amelia's mom used to make her when she was sick. It's one of Chase favorite things to eat. It is a comfort soup that is very easy to make and it has a great flavor. It goes really well with grilled cheese sandwiches.

1 small can of tomato sauce
2 cubes (or four teaspoons) of chicken bouillon (I like the Knorr brand) ( I suppose that you could use chicken broth too..but you loose some flavor)
about 1 1/2 - 2 cups of the small shells pasta (just a guess..depends on how "brothy" you like)
4 cups of water
garlic
salt and pepper
oil

1. Brown the shells with the oil
2. Add water, chicken bouillon, tomato sauce
3. Sprinkle top with garlic salt and pepper (sort of heavy pepper)

Let simmer for about 15 minutes. Careful it's usually pretty hot!

Creamy Chicken Noodle Soup

This recipe is to die for good and to die for easy... I made it last night for dinner and everyone loved it. All the kids had seconds and some even wanted thirds. Thank you Emily for sharing this recipe with me.

Creamy Chicken Noodle Soup
5 cups chicken broth (I added 3 more cups of water because I like more liquid in my soup.)
2 handfuls of shredded carrots
3 stalks of celery finely chopped
1/2 chopped onion (optional)
2 cans cream of chicken soup
1 can evaporated milk
12 oz. bag of Reames homemade egg noodles (freezer section)( I used the regular dried pasta because they didn't carry this brand and it was very good)
1 Rotisserie chicken (I used a can of chicken from Costco)

Pick all of the chicken off of the Rotisserie chicken and shred. Put chicken stock, carrots, celery, and noodles in chicken broth and boil for 20 minutes. Then add chicken, soup, and milk into broth and vegetable mixture. If the soup is not thick enough for your likings, make cornstarch and a little water into a paste and add to soup pot. Let thicken and serve with a yummy piece of bread or roll and salad!

Tortilla Soup

I went to a Christmas get together last night and my friend made this wonderful soup. Everyone asked for the recipe so I thought that I would share it with you. The avocado's and homemade tortilla strips made it extra yummy. My friend used flour tortillas but you can use corn too.

1 medium onion chopped
2-3 cloves of garlic minced
1/2 cup chopped red bell pepper
2 T vegetable oil
30 oz chicken broth
2 cups cubed chicken breast (cooked)
1 cup salsa
1 7oz can corn (drained)
1 can pinto beans (rinsed and drained)
6 tortillas (corn or flour)
oil for frying
1 tsp ground cumin
1/4 cup cilantro (chopped)
2 T lime juice
1 avocado sliced
1/2 cup grated monterey jack cheese

cook onion, garlic, and red pepper in oil. Stir in chicken broth, salsa, corn, beans, and chicken. Heat through.

Meanwhile cut tortillas in thin strips and fry in oil until crisp.

Just before serving add: cumin, 1/2 cilantro, and lime juice to soup.

Ladle soup into bowls and top with cilantro, cheese, avocado and tortilla strips. You can also add sour cream if you like.

Pizza Soup

I am going to start posting some of my families favorite recipes. My family loves soup. This recipe I got from my friend Michelle. My kids love it. I have to double and sometimes triple this recipe. I serve it with garlic bread.

Pizza Soup
by Michelle Elison

1 lb browned ground beef
1 small diced onion
1 cup sliced mushrooms
1 diced bell pepper
1 28oz can tomato's
1 cup beef broth
1 cup pepperoni
1 tsp basil

Add all ingredients in a soup pan, heat through, and serve.