Soups & Stews

CHICKEN TORTILLA SOUP

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 chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterrey 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.





HAM & POTATO SOUP

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.





BROCCOLI SOUP
Marge Ostler

1 lb. grated cheddar cheese
6 Tbsp. corn starch
6 c. water
3 Tbsp. salt
¾ tsp. pepper
3 tsp. Worcestershire sauce
Dash of garlic powder
6 Tbsp. margarine
3½ c. cooked, diced broccoli
1½ c. grated or diced carrots
1 c. sliced mushrooms (optional)
1 c. chopped onions
1 13 oz. can evaporated milk

Grate cheese. Blend in cornstarch. Add slowly to boiling water. Stir & simmer until smooth. Add seasonings. Sautee onions in margarine and add. Add vegetables. Add milk. Serve. Makes 8 servings.



QUICK CREAMY POTATO SOUP
Melinda Manley

8 slices bacon
1 cup chopped onion
4 cups cubed potatoes
2 (10.75 ounce) cans
cream of chicken soup
2 1/2 cups milk
salt to taste
ground black pepper to taste
1 teaspoon dried dill weed

In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan. Brown onions in bacon fat over medium heat. Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes. Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.