Chicken Tortilla Soup

• 3 pounds boneless, skinless chicken, cooked until done, and chopped into small bite-size pieces
• 1 chopped large onion
• 4 stalks finely-chopped celery
• 6 cups chicken base or broth
• 1 (15 oz.) can stewed, chopped tomatoes
• 1 (15 oz.) can diced tomatoes
• 2 cloves minced garlic
• 2 (4 oz.) cans chopped, mild green chilies
• 1 package taco seasoning mix
• one cup sour cream

Add all ingredients into a crockpot except sour cream, which is added just before serving. Cook on high for one hour and reduce to low for the last two hours Serve with chunky salsa, tortilla chips and shredded co-jack cheese, or one of your personal favorite cheeses. It warms you to the bone on those chilly nights.

Baked Potato Soup

• 4 to 6 medium baked potatoes
• three-fourths cup chopped onion
• one-half cup butter
• one-half cup flour
• 4 and one-half cup chicken broth
• one-half tsp. basil
• one-half tsp. of seasoned salt
• one-fourth tsp. of each of the following: celery salt, garlic powder, onion salt, pepper, sage, and dried thyme
• 6 cups milk
• 1 cup grated Parmesan cheese OR shredded American Cheese for a different flavor
• 12 strips fried bacon, crumbled, or 2 cups finely-diced ham

Saute onions in butter. Add flour and all the spices. Slowly add the chicken broth, stirring constantly while adding. Boil 2 minutes. Add potatoes (diced with skins on).

Simmer 10 minutes or more. Add milk, bacon or ham, and cheese. Heat thoroughly.

Garnish with green onions and sour cream if desired.

This recipe makes 10 to 12 servings.

Canadian Bacon Wild Rice Soup

• One-half cup wild rice (rinsed and washed thoroughly)
• One and one-half cup water
• 1 (8 oz) package Canadian Bacon – or regular bacon fried crisp and crumbled.
• One-half cup chopped onions, sautéed in small amount of butter
• 2 cans cream of potato soup
• 1 soup can of water
• one quart of milk
• two and one-half cup grated American Cheese

Bring wild rice and water to a boil; reduce heat and simmer for 50 minutes or until tender. Drain. Add bacon, onions, soup, water and milk. Simmer on low heat for about 30 minutes or until heated through, stirring often. Stir in cheese shortly before serving.

Chicken Tortilla Soup

• One pound cubed chicken breast meat, browned or boiled and cubed.
• One can of Cream of Chicken Soup
• One can Fiesta Nacho Cheese Soup
• One can milk
• One can Enchilada Sauce (mild) use smaller can unless you want the soup spicier

(all these cans are the ten and three-quarters oz. size)

Stir together and heat to gentle boil. Stir often so it doesn’t stick.

When serving, add shredded cheddar cheese and crushed tortilla chips. I like a dab of sour cream in mine too!

Knepfla Soup

• 6 medium potatoes, peeled and diced
• 2 medium onions, chopped
• 1 carrot chopped, or one cup
• 1 stalk celery
• One-fourth cup chicken soup base powder (I use Watkins)
• 1 tablespoon parsley flakes
• 5 cups water
• One-third cup butter
• 1 can (15 – 16 oz) evaporated milk

Knepfla:

• 1 cup flour
• 1 egg
• One-half cup water
• Salt

Put all ingredients for soup, except milk and parsley flakes, in kettle. Cook until tender. Add milk and parsley flakes. Bring to boil. Mix the Knepfla ingredients and spoon small amounts of this batter into the hot mixture. Simmer for 10 minutes. Enjoy!

Canadian Bacon Wild Rice Soup

• One-half cup wild rice – rinsed and rinsed again until water runs clear and clean
• One and one-half cups water
• 8 oz Canadian Bacon, chopped
• One-half cup chopped onion, sautéed in 1 T. butter
• Two cans Cream of Potato soup
• One soup can of water
• One quart of milk
• Two and one-half cups grated American Cheese

Bring rice and water to a boil; reduce heat and simmer for 50 minutes or until tender; drain. Add bacon, onion, soup, water and milk; simmer on low heat for about 30 minutes or until heated through, stirring often. Stir in cheese shortly before serving. Serve with bread or soda crackers as a main course.