Soups...

I've been on a roll making soups -- last Saturday night, I made chicken noodle soup. Sorry, I didn't take any pictures to upload with this, however, I do have the recipes I used. This one was shared by someone I grew up with (Mindy Staker Johanson). I made it and it was delicious! I'll be making this one again -- especially during the winter.

Chicken Noodle Soup
4 chicken breasts: Boil 25 minutes
2 c. Celery (heaping)
2 c. Carrots
1\2 c. Chopped onion

Cover with water. About 7 cups.
Add 2 cubes of Chicken Boullion (found in the soup section of your grocers market) to the water and veggies.
Cook 15 minutes.
Add: 1 can cream of chicken soup.
3/4 can of milk.
Cut and add chicken.
Boil and add a bag of noodles. I did curly.
Melt 2 tbsp. Of butter and add 2 heaping tbsp. Flour. Wire wisp with some added juice. Add to soup (this just thickens it up a little more) you can cut a few calories with out this.

Last night, I made a spicy corn chowder. Our family has to have meat in things, so I added cut up chicken breast. I substituted the American cheese and used the Mexican cotijo cheese. Not too bad! It kind of reminded me of the cream cheese/salsa dip. Here's the recipe:

Spicy Corn Chowder

1/2 tsp group cumin
1/2 tsp chili powder
1 c chicken broth
1 1/2 c loose-pack frozen whole kernel corn
1 c frozen loose-pack diced hash brown potatoes
1/2 c chopped onion
1/2 c chopped red or green sweet pepper
2 oz American cheese, cubed
3/4 c bottled chunky salsa
1 c half and half, light cream or milk
1 TB snipped fresh cilantro and/or snipped fresh chives

In a large saucepan combine cumin and chili powder. Cook and stir over medium heat until spices are lightly toasted and aromatic. Carefully add chicken broth. Stir in corn, hash brown potatoes, onion, and sweet pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

Stir American cheese into soup mixture in saucepan. Cook and stir until cheese is melted. Stir in the salsa and half and half; heat through.

To serve, ladle chowder into soup bowls. Sprinkle with fresh cilantro.

This makes 4 servings -- so you in know, for my family -- had to triple this recipe.