Mexican Chicken Soup (Crock Pot)

1 1/4 pounds chicken (I used 3 frozen breasts)
2 cans condensed cream of chicken soup
2 c. water
1 (15 oz.) can black beans, drained
1 (14oz.) can diced tomatoes w/ green chiles (Note: Rotel brand is only 10 oz.)
1 t. cumin
Sour cream (optional)
Corn chips (optional)

Combine all ingredients except chicken and sour cream in a large bowl. Pour half the mixture into a lined crock pot. Lay chicken breasts on top and cover with remaining soup mixture. Cover and cook on Low for 4-6 hours, or High for 2-3 hours. About 1/2 hour before serving, remove breasts and shred. Return to the pot and stir all to combine. Top with sour cream, if desired, and crushed corn chips. Or serve with a side of corn bread.

Harvest Mexican Soup

4 t. oil
2 large onions, chopped
4-5 carrots, cut into 1/4" pieces
2 garlic cloves, crushed
3 limes
4 c. chicken broth
5-6 red potatoes, unpeeled and cut into cubes
1/2 t. salt
1 11.5 oz. can V-8
2 c. fresh or frozen corn kernels
2-4 t. chopped cilantro
chopped avocado and plain tortilla chips, coarsely broken

In a large sauce pot, heat oil, over medium high heat. Add onion, carrots and garlic and cook. 15 min. or until golden. Add more oil if necessary. Meanwhile from limes, grate 1/2 t. lime zest and squeeze 1/3 c. juice, set aside. Add potatoes, broth, salt, V-8 and 2 c. water to sauce pot. Heat to boiling then reduce heat to low and simmer 10 minutes. Add corn and continue to simmer until potatoes are tender. Remove from heat and stir in cilantro, lime peel and juice. Ladle soup into bowls top with avocado and tortilla chips and serve immediately.

submitted by: Shauna Hunt 10/05 soups

Savory Vegetable Beef Soup

this soup is a family favorite. I have been serving it for 30 years. It is especially delicious with corn bread.

3 lbs. stew meat
2 11.5 oz. cans V-8
1/2 c. chopped onions
1 T. salt
2 t. Worcestershire sauce
1/2 t. chili powder
2 bay leaves
1 16 oz. can diced tomatoes
1 c. diced celery
1 small can corn (8 3/4 oz)
1 c. sliced carrots
1 large russet potato diced
1 10oz. package frozen Lima beans


Brown meat in 8 quart soup kettle. Add V-8, onion, seasonings and 6 cups of water. cover and simmer for 2 hours. Add vegetables. cover rand simmer for 1 more hour. 8 servings.

Tortellini Soup

6 c. water
1 (14 oz) can diced tomatoes
2 T. instant beef bouillon granules
1 t. dried basil, crushed
1/2 t. dried oregano, crushed
1 pkg. frozen California Mix Vegetables
1-2 c. fresh or frozen cheese tortellini
2 T. fresh parsley, chopped ( 1 T. if using dried)

In a large pan combine first 5 ingredients and bring to a boil. Add vegetables and tortellini and return to a boil. Reduce heat and simmer 7 minutes, or until tortellini is tender, stir in parsley, serve. about 8 servings.

submitted by: Jenna Mullen 10/05 soups

Baked Potato Soup

4 large baking potatoes
2/3 c. butter
2/3 c. flour
6 c. milk
3/4 t. each, salt & pepper
4-8 green onions, divided ( I like more, rather than less)
16 sliced bacon, cooked & crumbled, divided
1 1/2 c. shredded cheddar cheese, divided
1 1/2 c. sour cream

Bake potatoes about an hour at 400 degrees. Let cool. Peel and partially mash, leaving chunks. Melt butter in saucepan over low heat. Add flour, stirring until smooth. Cook 1 min. stirring constantly.. Gradually add milk. cook over medium heat, stirring constantly until mixture thickens, and bubbles. Add potatoes, salt, pepper, 4 T. sliced green onions, 1/2 c. bacon and 1 c. cheese. cook until thoroughly heated; stir in sour cream; do not boil. Add extra milk, if needed for desired thickness. Serve with remaining onions, bacon and cheese. or you can stir in all into the soup at one time.

submitted by: Krysta Fecke 10/05 soups

Cheese Soup

1 c. potatoes
1 c. carrots
1 c. broccoli
1 c. cauliflower
1 c. onion
1 c. celery
3 c. water
2 chicken bouillon cubes

Simmer all the above ingredients for 1/2 hour or until tender then add:

2 cans cream of chicken soup
1 lb velveeta cheese

stir until all the cheese is melted.

submitted by: Janene Erickson (soup swap 10/2005)

Cream of Broccoli Soup

my mom got this recipe when she worked for the Lion House in SLC. She has tweaked it a little over the years and it is one of my favorite fall dinners. I usually serve it in brad bowls or with sourdough bread yummy!

2-3 heads of broccoli
2-14oz. cans of chicken broth
1 cup water
1/2 onion (medium)
1/4 cup of butter
1/2 cup flour
1 cup half & half
1 cup of milk
2 cups sharp cheddar cheese

chop broccoli and place in a large pot on the stove top. Add chicken broth, water, and onion. Cover and bring to a boil. Reduce heat and cook for 10 min. or until broccoli is tender. Transfer the mixture to a blender and blend until smooth. Set aside, cook butter and flour together in the same large soup pot for 2 min. add broccoli mixture and cook until thick. add half & half, milk, and cheddar cheese. Heat through.

submitted by: Mandy Hillman (soup swap 10/2005)

Larry's World famous Clam Chowder

2 large potatoes

1 onion chopped

juice from 2 cans of minced clams

1/2 tsp. thyme crushed

2 Tbs. chicken bouillon

1/2 tsp. curry powder

1 Tbs. bacon drippings

add all, boil till potatoes are soft, stir mixture to partiallymash potatoes

ADD:

1 cup cream

salt, pepper to taste,

may add a dash of worcestershire, bring to boil. Add 2 Tbs. flour mixed in some milk, let boil for 5 min. add clams let it boil for 2 more minutes then serve, Garnish with cooked bacon bits.

(submitted by Emily from "soup swap Oct. 2005")

Enchilada Soup

I posted this recipe on my blog a couple months ago. But we had it again for dinner last night, and it reminded me how yummy this is. So I had to post it here too.

Enchilada Soup

1 TBS. vegetable oil
1 lb. chicken breasts (approx. 3 fillets)
1/2 c. diced onion
1 clove garlic
4 c. chicken broth
1 c. masa harina (mexican cornmeal/flour)
3 c. water
1 c. red enchilada sauce
16 oz. velveeta cheese
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin

1. Add oil to pot over medium heat.
2. Add chicken to pot and cook approx. 5 minutes on each side (until cooked, but not dry)
3. Take out chicken and shred on a plate, set aside.
4. Add onion and garlic to the pot. Cook for 2 minutes or until translucent.
5. Add chicken broth to pot.
6. In a separate bowl add masa harina and slowly add 2 cups water while mixing. Whip until blended.
7. Add masa harina mixture to pot.
8. Add remaining water, sauce, cheese, and seasonings to the pot.
9. Bring pot to a boil.
10. Add shredded chicken back into the pot.
11. Reduce heat, simmer for 30 to 40 minutes.
12. Garnish with tortilla chips, then serve.

This recipe could very well serve a family of 4-5. We had plenty of leftovers. Enjoy!