Tortilla Soup

1 - 14 1/2 oz cans Chicken Broth 
1 large Onion, chipped
2 - 14 1/2 oz cans Stewed Tomatoes
1 can Ro-Tel
1 - 16 oz jar Salsa
1 can Cream of Chicken Soup
1 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Ground Cumin
1/2 C Cilantro
4 C Chicken or Turkey, cooked and chopped

Cook all ingredients together. Top each serving with shredded Monterey Jack cheese and tortilla chips.

Chicken Pot Pie Soup

1 sheet frozen puff pastry, thawed
1 egg, beaten

1 C chopped Chicken
2 Tbsp Butter, divided
1/3 C chopped Onion
1 tsp minced garlic
1/8 C Flour
2 C Heavy Cream
1/2 C Chicken Broth
3 medium potatoes, diced and cooked
1/4 C frozen peas, cooked
1/4 C carrots, cooked
salt
pepper
nutmeg, pinch (optional)

Preheat oven to 350 degrees.
Cut each sheet of thawed puff pastry into 1-inch strips and place on a large cookie sheet. Brush egg onto the pastry strops. Bake for 10 minutes or until dough has risen and turned light golden brown. Remove from the oven and set aside until ready to serve.
Melt 1 Tbsp Butter in sauce pan and sauté the onions and garlic until they soften, about 3 minutes. Add the remaining Butter and melt. Slowly add the flour, stirring until consistency of peanut butter, but do not brown like a roux. Slowly add cream and keep stirring. Add Chicken Broth and stir until thickened. Add peas, carrots, nutmeg, chicken and potatoes. Add salt and pepper to taste. Remove from heat. Thin to desired consistency using cream or Chicken Broth.
Serve with puff pastry sticks.

Hamburger Soup (A Wheaton Recipe)

1 1/2 lb Hamburger Meat, browned and degreased
48 oz V-8 Juice
3 Carrots
3 Celery Stalks
1 Onion
1/2 C Water
2-3 Chicken Bouillon Cubes
2-3 Beef Bouillon Cubes
1/2 C Rice

In a blender, mix carrots, celery, onion, and water. If this is too dry to mix, add some of the V-8 Juice. Combine all ingredients except rice in a large stock pot. Cook uncovered on low for 40 min. Add rice and cook 10-12 more minutes.

Yield: 1 Gallon

Japanese Onion Soup

3 fresh shiitake mushrooms
1 C sliced baby Portobello mushrooms
1/2 onion
1/2 Carrot
1 Tbsp chopped ginger
1 clove Garlic
1 C Chicken stock
2 C Beef stock
3 C Water
green onions and extra mushrooms for garnish

Slice the mushrooms, onion, carrot, and chop the ginger and garlic.
Put everything a soup pot and cover it with the stock and water.
Cook over low heat for about 45 minutes to an hour.

Tomato Basil Soup

1 Can Tomato Soup
1 Can Milk
1 tsp or less Basil leaves
1 Tbsp Leek Soup, Dip & Recipe Mix (by Knorr)

Substitute for soup mix: 1 Tbsp finely chopped Leek and 1/2 tsp garlic powder

Combine all ingredients. 
Simmer for approximately 10 minutes to allow flavors to blend. 
Stir often to keep milk from scorching or heat in a double boiler. 
Yield: 2 Servings

Chicken Soup Virginia

1 Rotisserie Chicken Carcass
3-4 Qts Water
2 Bay Leaves
2 tsp Parsley Flakes
1 tsp Basil Leaves
1/8 tsp White Pepper
1/8 tsp Red Pepper
1 1/2 tsp Salad Supreme
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp All Seasons Salt
1/4 C Onions
1 Celery Stalk (or the inner stalks with the leaves)
Egg Noodles, other Noodles and/or Rice
Corn or other vegetables
Chicken from the Rotisserie Chicken, chopped

Combine all ingredients in a stock pan and boil for 1 hour or more.
Strain out all ingredients from the broth.
Bring broth to a boil.
Add noodles or rice, chicken and vegetables (according to your preference) and boil until the noodles/rice are done, approximately 10-12 minutes. Additional salt, pepper, basil and/or parsley can be added to boost flavor if desired.

Note: If you leave some of the meat (like the legs, thighs, etc) on the carcass, the broth will be more flavorful. Extra chicken can be used for chicken salad or other recipe. 

Refried Bean Soup

2 tsp Olive Oil            

1 C Onions, Chopped            

1 C Bell Peppers, Chopped            

2 tsp Garlic, Minced            

¼ tsp Cumin           

14½ Oz Mexican Recipe Stewed Tomatoes, Canned

14½ Oz Chicken Or Vegetable Broth

15½ Oz Black Beans, Canned

15½ Oz Pinto Beans, Canned

16 Oz 98% Fat Free Refried Beans, Canned

Heat oil in large pot, add onions and bell peppers, cook until tender. 

Add garlic, cumin, tomatoes, and broth. 

(If Mexican Recipe Stewed Tomatoes are not available, 1 10 oz can of Rotel Tomatoes can be substituted.) 

Raise heat to high. 

Rinse and drain black and pinto beans and add to soup. 

Add refried beans. Stir well. 

Salt and pepper to taste. 

Cover, let soup come to a boil. 

Reduce to low and stir occasionally for 5-7 minutes or until ready to serve.

Chicken Soup Kathie

1 Chicken (2.5 - 3.5 Lbs)

8 C Water

½ tsp Lemon Pepper

1½ Tbsp Salt

2 Bay Leaves

¼ tsp White Pepper

1 Small Onion

2 Stalks Celery

1 tsp Salad Seasoning

½ tsp Garlic Salt

1 C Celery, Chopped

½ tsp Salt

½ C Rice or Noodles

½ C Corn, Frozen

                       

Combine chicken, water, Lemon Pepper, 1½ Tbsp salt, bay leaves, white pepper, onion, 2 stalks celery, salad seasoning, and garlic salt and simmer one hour.   

Cool, drain, and chop meat. 

Save white meat and one thigh for salad or sandwich if desired. 

Set rest of meat aside for soup. 

To finish soup, combine 7-7½ C broth, chopped celery, ½ tsp salt, ½ C rice or noodles, meat from above and ½ C frozen corn if desired. 

Simmer until rice (or noodles) is cooked. 

Add saved meat from above.