Category: Soups

1 Tbsp. olive oil

1 cup coarsely chopped onion

1 Tbsp. minced garlic

2 Tsp. lime juice

½ tsp. cumin

2 cups chicken broth

1 can diced tomatoes, undrained

2 cans black beans, undrained

4 oz. Dry spiral pasta

Heat oil in large pan over medium heat.  Add onion and garlic.  Saute until crisp tender, stirring frequently.  Blend in lime juice, cumin and chicken broth.  Bring to a boil.  Stir in pasta and cook for 8 to 10 minutes or until tender.  Reduce heat to low.  Add tomatoes and black beans.  Simmer for 3 to 5 minutes longer or until heated through.

Carol Bitz (Julie Still’s mom) gave me this recipe.

1 onion, chopped

1 clove garlic, crushed

2 Tbsp. vegetable oil

4 oz. Can chopped green chilies

14 ½ oz. Can chicken broth

10 ¾ oz. Can Cream of Chicken soup

6 ¾ oz. Can chunk style chicken

1 ½ cups water

1 Tbsp. steak sauce (A-1 or similar type)

2 tsp. Worchestershire sauce

1 tsp. Ground cumin

1 tsp. Chili powder

1/8 tsp. Pepper

3 cups (12 oz.) shredded cheddar cheese

Paprika

6 corn tortillas, cut into ½ “ wide strips

Saute onion and garlic in hot cooking oil.  Add remaining ingredients except tortilla strips, cheese and paprika.  Bring to a boil.  Cover, reduce heat and simmer for about 1 hour.  Add tortilla strips and cheese.  Simmer, uncovered, for about 10 minutes.  Sprinkle with paprika and serve with additional cheese and some fried tortillas or Tostitos.

Note:  You can use Tostitos in the recipe instead of the corn tortilla strips.

Laura Brown gave me this recipe.  It never lasts long at my house.

Beef soup bones, chuck roast bone or pork neck bones

Beef stew meat or chuck roast, cut in bite size pieces

Potatoes, cut in bite size pieces

Carrots, sliced

1 can green beans

1 can whole kernel corn

1 can diced tomatoes

1 large onion, chopped

2 sticks celery, chopped

3 to 4 Tbsp. Ketchup

Seasoning to suit taste – I use garlic salt, pepper and Tony Cachere’s Cajun seasoning

Place bones in dutch oven or large saucepot.  Fill about 2/3 full of water, add salt and cook until you have a good broth.  Remove bones.  Add meat and let it cook for a while before you add the other ingredients.  Season to suit your taste and cook until all the vegetables are tender and broth has cooked down a little.

3 quarts salted water

3 chicken breasts

2 Tbsp. chicken soup base or bouillon cubes

pinch of oregano

salt & pepper to taste

12 oz. Pkg. Reames frozen egg noodles

1 stalk celery, chopped

Bring salted water to boil.  Drop in chicken breasts.  Add soup base, oregano, salt and pepper.  Boil for 1 hour.  Remove chicken breasts and set aside.  Add noodles and chopped celery.  Bring to a boil again and simmer for 30 minutes.  De-bone chicken breasts and dice the meat.  Add meat to stock and serve.

2 cans Swanson’s canned chicken or 8 oz. Skinned, boned, cooked, chopped chicken breast

2 cups frozen whole kernel corn, thawed

1 large onion, chopped

2 garlic cloves, pressed

• 14 ½ oz. Cans chicken broth

1 can tomato sauce

1. 10 oz. Can of Rotel or diced tomatoes with green chilies

1 tsp. Salt

1 tsp. Chili powder

• tsp. Ground Cumin

1/8 tsp. Ground red pepper

1/8 tsp. Ground black pepper

1 bay leaf

• 5 ½ “ corn tortillas, cut in strips

½ cup cheddar cheese, grated

Combine 1^st 13 ingredients in crock pot.  Cover and cook on high for 6 hours.  Discard bay leaf.  Add cut tortillas (strips) and cheese.  Cook until cheese melts.