Creamy Tortilla Soup

4 tablespoons butter 
2 teaspoon minced garlic
1 medium onion, finely chopped
4 tablespoons all-purpose flour
Three 14-ounce cans chicken broth 
4 cups half-and-half
One 10.75-ounce can cream of chicken soup, plus about a half another can
1 cup prepared salsa, mild or spicy
6 boneless, skinless chicken breasts, boiled, drained and shredded
2 15-ounce can black beans, drained
2 15-ounce can kidney beans, drained
2 15-ounce can whole kernel corn, drained
4 tsp. ground cumin
One 1.27-ounce packet fajita seasoning, plus half of another
Some cut up cilantro, probably three tablespoons
Juice from one lime
One 16-ounce bag tortilla chips
8 ounces Monterey Jack, grated
8 ounces sharp Cheddar, grated
1/2 cup sour cream
Avacado (optional)

Directions
Melt the butter in a LARGE pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.
Serving suggestion:  Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.  We added the chips as a topping.  Avacado makes a delicious topping, also.

I adapted this recipe a little.
3T olive oil and 1T butter
2 cans of cream of chicken soup.  What do you do with a half-can of soup?
I reduced the amount of broth by 1/2 cup since I used 2 cans of soup.
I baked the chicken (4 large breasts was plenty) in foil and used the broth in the recipe.

This makes so much soup that I will probably half it next time.  I have frozen a large container for later.
Original recipe from Jennifer Henley who adapted it from Trisha Yearwood's recipe on Food Network.

Corn and Cheese Chowder (thepioneerwoman.com)

Ingredients

• 4 Tablespoons 1/2 Stick Butter
• 1 whole Onion, Chopped
• 3 slices cooked Bacon, Cut Into Pieces
• 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
• 5 ears Corn, Kernels Sliced Off
• 1/4 cup All-purpose Flour
• 3 cups Chicken Stock Or Broth
• 2 cups Half-and-half
• 1 cup (heaping) Grated Monterey Jack
• 1 cup (heaping) Pepper Jack
• 1/3 cup Sliced Green Onions
• Bread Bowls

Directions

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.

Ladle into bowls and serve immediately.

**Good with Fritos!

Beer Cheese Soup

INGREDIENTS

5 tablespoons butter

2 carrots, finely chopped

2 leeks, white and light green parts only, finely chopped

Salt and pepper

1/3 cup flour

3 cups milk

One 12-ounce bottle amber beer, such as Dos Equis

1-1/2 tablespoons Dijon mustard

10 ounces sharp cheddar cheese, grated (about 3 1/2 cups)

Croutons, for garnish

Directions:

1.In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes.

2. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes.

3. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with the croutons.

** This was pretty tasty. I used a TommyKnocker amber beer and you could defiantly taste it. Jack and I didn't care much for the croutons, so toasted bread would have been better.

Creamy White Chicken Chili (Taste of Home)

• 7 Servings
• Prep: 10 min. Cook: 40 min.

104050

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream

Directions

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
• Remove from the heat; stir in sour cream and cream. Yield: 7 servings.

** Made this tonight and it was really good! Super easy and wonderful flavor! I only used 1 can of green chilies as well.

Nutritional Analysis: 1 cup equals 334 calories, 16 g fat (8 g saturated fat), 81 mg cholesterol, 1,045 mg sodium, 24 g carbohydrate, 7 g fiber, 22 g protein.

Lightened Loaded Potato Soup (Cooking Light Mag)

Yield: 4 servings
From Cooking Light October 2010

• 4 (6-ounce) red potatoes
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 1/4 cups lower-sodium chicken broth
• 3 tablespoons all-purpose flour
• 2 cups 1% low-fat milk, divided
• 1/4 cup reduced-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 bacon slices, halved
• 1/3 cup shredded cheddar cheese
• 4 teaspoons thinly sliced green onions

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Scoop potato into soup and discard potato skins.**Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and bacon.

**Made this tonight and served it in bread bowls from Publix. When it came to adding the potatoes I mashed them in a separate bowl then added them.

Broccoli Cheese Soup

*Serves 4

1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

***Made this tonight and it was amazing! Super easy and much better than any restaurant! Not to sure about this serving 4. I had enough left over for one more serving.