White Enchilada Soup

3-4 Chicken Breasts cooked and chopped
2 cans Chicken Broth
1 cube Cream Cheese
1 16 oz jar of Mild Green Chili Verde salsa
1 Can sweet corn
1 can white beans drained and rinsed
1 can black beans drained and rinsed

Soften cream cheese. Add cream cheese to broth and warm slowly while blending. Heat mixture slowly. Add all remaining ingredients. Serve with tortilla strips, corn chips, shredded cheese, sour cream, olives, or avocado.

Never-Fail Taco Soup

1 lb of ground beef or turkey (I use turkey)
2 cans diced tomatoes
1 can corn
1 can chili beans
1 can black beans
1 can pinto beans
1 packet Taco Seasoning


Brown meat, drain and simmer with a dash of the seasoning. Open and dump all the canned food water and all (except drain the black beans so the soup isn't black) into a large pot. Bring to a boil and continue stirring. Add browned meat and the rest of the seasoning. Lower heat cover and simmer at least 10 minutes, but you can let it simmer as long as you would like.


Serve with tortilla chips, cheese and sour cream.


This recipe is very forgiving. If I do not have a certain type of bean, I throw in whatever I do have. This is my "go to" recipe because even I cannot mess it up.

Broccoli Cheddar Soup

I don't think that broccoli cheddar soup could be any easier and it only uses a few ingredients.

2 Cans Cream of Celery Soup
1 Pint Half and Half
1 Bag Chopped or cut broccoli
1 Jar of Cheez Whiz

Put all ingredients in crock pot, cook on low for seven hours. Serve in bread bowls, and garnish with grated cheddar to jazz it up.

Tortellini Soup

This is a recipe from Parenting Magazine a few years back... we all like it, and I feel like it has some much needed nutritional value to it.

Ingredients:
Cooking spray
½ large sweet red pepper, chopped
½ cup diced baby carrots (about 8)
4 cups chicken broth
¼ tsp. garlic powder
9 oz package cheese tortellini, fresh or frozen
3 cups baby spinach (about half a 5 oz bag), stems removed

1. In a large pot or Dutch oven coated with cooking spray, sauté chopped pepper and carrots over medium high heat for 5 minutes, or until tender.
2. Add broth and garlic powder; raise heat and boil about 5 minutes; add tortellini. Reduce heat to low; simmer about 7 minutes (9 or 10 if using frozen pasta), or until tender. Add spinach, stir until wilted, and serve.

Spinach Soup

1 Tbsp olive oil
1 medium onion, chopped
1 can unsalted crushed tomatoes
4 c chicken broth
2 Tbsp tomato paste (I usually use a bit more)
3/4 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning
4 oz sea shell pasta (tiny shells)
2 c packed baby spinach leaves
fresh shredded parmesan cheese

Saute onions in olive oil for 4-5 minutes. Add tomatoes, broth, tomato paste, salt, pepper, and Italian seasoning. Increase heat to high and bring to a boil. Add pasta, cover, and cook over low-med heat for 8 minutes. Add spinach, simmer 1-2 minutes or until pasta is al dente and spinach is wilted. Ladle soup into bowls and top w/Parmesan cheese.

Clam Chowder

1 c diced onion
1 c chopped celery
2 c. chopped potatoes

3/4 c butter/marg
3/4 c flour
4 c milk
1 1/2 tsp salt
2 tsp red wine vinegar
pinch sugar
2- 6 1/2 oz cans minced clams

Put vegetables in pan, add in juice from both cans of clams and enough water to barely cover the vegetables. Simmer until tender. Meanwhile, in another pan melt butter and mix in flour and salt. Slowly blend in milk, cook over medium heat until bubbly and starts to thicken. Mix in clams, veggies, sugar, and red wine vinegar. If too thick for your taste, add additional water.

Taco Soup

Brown 1 pound ground beef along with 1 large chopped onion.

You can cook the following ingredients in a crock-pot all day on low or you can heat on the stovetop (bring to a boil, and then let simmer for at least 30 minutes).

1 large can chopped tomatoes

2 cans of kidney beans

1 package Taco Seasoning

2 small cans tomato sauce

2-4 cups of water, depending on desired thickness… I use 2 cups

Add Browned beef and sautéed onion,

*Serve along with sour cream, shredded cheese, avocado, and tortilla chips.

(This recipe is flexible, feel free to substitute kind of beans, or add anything you like… I have heard corn is good in it, but haven’t tried it. We love tomatoes, but aren’t crazy about beans, so I use one can of Kidney beans and two large cans of tomatoes.

(Recipe from Kate McEuen)

Chicken Tortilla Soup

chicken breasts cooked and cubed
(or whole chicken cooked and shredded)

1 large can of chicken broth
1 small can chopped mild green chiles
1 onion-chopped
1 can of corn
1 can of black beans
one dozen raw corn tortillas-cut into small squares
cilantro-optional

Combine ingredients (except tortilla shells), simmer. Add tortilla squares last, allow just enough time for them to soften. Serve.
Kim Metcalf

Granny Apple Cheddar Cheese Soup

This soup is delicious and reminiscent of something I have tried at Melting Pot. Just to warn you, it is a little different, but it has become a favorite of mine.

3 T. Unsalted Butter
1 Large onion (diced)
1/3 c. flour
2 t. Dry mustard
4 c. chicken broth
2-3 Granny Smith apples
1 c. apple cider or apple juice
10 oz. sharp cheddar cheese, grated (about 3 cups)
Hot pepper sauce, salt, and pepper to taste

Melt butter in large saucepan over medium heat. Add onion and saute until tender and aromatic. (5-7 minutes)

Sprinkle flour and dried mustard over onion and stir evenly to coat. Continue cooking, stirring often for 1-2 minutes.

Peel and core one of the apples and chop it. Add apples to the soup, reduce the heat to low, and simmer until the soup has thickened and the apples are tender, about ten minutes.

Stir in cider and grated cheese, and cook for a few minutes until the cheese is melted.

Puree the soup in a blender, add a few drops of hot pepper sauce and salt and pepper to taste.

Quarter the remaining 1-2 apples, remove the core and cut into 1/2 inch dices.

Ladle the soup into warmed bowls, sprinkle with diced apples and serve immediately.

Makes 4-6.