Baked Potato Soup

This soup is so amazing!  It is worth the extra step for sure.

Baked Potato Soup

2 1/2 c. potatoes; cube and boiled                1/2 c. potato flakes

1/4 c. butter                                              1/8 tsp. season salt

1 Tbsp. minced onion                                  1/2 tsp. basil

3 Tbsp. flour                                              1/4 tsp. Tabasco sauce

2 1/2 c. warm water                                   1/2 c. heavy whipping cream

2 Tbsp. chicken base(4 bouillon cubes)         1/2 c. 2% milk

Cube and boil potatoes, set aside.  Saute onion in butter, add flour and cook 4 to 5 minutes.  In a large saucepan combine water, chicken base, potato flakes, and seasonings.  Stir over medium heat until mixed and no lumps.  Add onion slowly.  Add milk and cream; stir until smooth.  Reduce heat and simmer for 15 minutes.  Add potatoes. 

When ready to serve, top with (we like sharp) cheddar cheese, bacon and chives.

I always triple or quadruple it.  It only serves probably 4-5

Heather's Taco Soup

This is one of my all time favorites, and I just realized today that I never posted it...probably because I cook it so often I know the recipe by heart. <3

1 lb. beef

1 onion cut in thin slices

Cook meat with onion first, then add in pot.

3 cans pinto beans

1 can ranch-style beans

1 can original Rotel

3 cans corn

3 cans stewed tomatoes

1 large can tomato sauce

1 can water

1 package ranch powder

1 package taco seasoning mix

salt and pepper

Put in pot about 25 minutes or until warm enough to eat

Add cheese and crushed chips individually as desired

Spicy Chicken Corn Chowder

• 5 bacon slices, chopped
  
• 2 tablespoons butter
  
• 1 medium onion, chopped
  
• 2-4 cloves of garlic, finely minced
  
• 1 1/2 lbs. boneless, skinless chicken breasts, chopped into 1/2" pieces
  
• 1 cup chopped red or orange bell peppers (about 1 large)
  
• 3-4 tablespoons all-purpose flour
  
• 6 cups low sodium chicken broth
  
• 3 1/2 cups russet potatoes, peeled, cut into 1/2-inch cubes
  
• 1 teaspoon ground cumin
  
• 1 1/2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
  
• 1 (16 oz.) bag frozen corn kernels
  
• 2 cups half and half or cream
  
• 2 cups shredded Monterey Jack cheese (plus more for garnish)
  
• 1-2 (4 oz.) can chopped green chilies
  
• 1/4 teaspoon Tabasco sauce
  
• 1/2 cup green onions (plus more for garnish)
  
• 1/2 cup fresh cilantro, chopped (plus more for garnish)
  

Cook bacon in large pot over medium-high heat until crisp. Transfer bacon to paper towels to drain and cool; crumble and reserve for garnish. Pour off all but 1/4 cup drippings from pot. Add butter to pot and melt over medium-high heat. Add onions, garlic, chicken breasts, and bell peppers; saute until onions are soft and chicken is golden brown, about 10 minutes. Add flour; stir and simmer for 1 to 2 minutes.

Whisk in broth, then add potatoes, cumin, and thyme; bring to a boil. Reduce heat to medium-low, and simmer uncovered until potatoes are somewhat tender, about 8 minutes.

Add corn, half and half, cheese, green chilies, and Tabasco; simmer until corn is tender, about 8 more minutes. Add green onions and chopped cilantro and simmer for 5 minutes. Season with salt and pepper.

Garnish with crumbled bacon, additional shredded cheese, green onions, and cilantro.

Chicken Tortilla Soup by Anne-Marie

Cook Time: 8 Hours
Ready In: 8 Hours 30 Minutes
Yields: 8 servings
"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!"

INGREDIENTS:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

DIRECTIONS:Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.Preheat oven to 400 degrees F (200 degrees C).Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.