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    Chicken Tortilla Soup

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    Ingredients

    Ingredient Quantity / Notes
    Chicken Breast 1½ lbs
    Corn 2 cans, drained
    Black Beans (optional) 1 can, drained
    Onion, chopped (sweet) 1 large
    Garlic Cloves, minced 2
    Chicken Broth 2 boxes (~32 oz each)
    Fire Roasted Tomatoes 2 cans
    Diced Tomatoes & Green Chiles (e.g., Rotel) 2 cans
    Lime Juice 3 Tbsp
    Kosher Salt 1 tsp (to taste)
    Ground Cumin 2 tsp
    Chili Powder ½ tsp
    Black Pepper, coarse ¼ tsp
    Cayenne Pepper, ground ⅛ tsp (optional, to taste)
    Heavy Cream 2 cups (optional)
    Velveeta (1 block) Or 2 cups shredded cheese of your choice
    Garnish Sour Cream, Tortilla Chips, Shredded Cheese

    Instructions

    Step Details
    1. Crockpot Base
    • In a crockpot, place chicken, 1 can of fire-roasted tomatoes, and all seasonings.
    • Add chicken broth until it just covers the chicken.
    • Cook on low for about 4–6 hours, or until chicken is done and can be shredded.
    2. Shred Chicken
    • Once the chicken is cooked, shred it in the crockpot.
    3. Add More Ingredients
    • Add the other can of fire-roasted tomatoes, diced tomatoes & green chiles, corn, onion, black beans (optional), and more broth as needed.
    4. Melt Cheese
    • Cube Velveeta (or measure your shredded cheese) and stir it in. Let it melt for ~1 hour.
    • Taste and adjust seasoning if needed.
    5. Final Touch
    • Stir in heavy cream (if desired) for a richer soup.
    • Let it thicken briefly; avoid vigorous stirring so cheese doesn’t scorch.
    • Top individual bowls with sour cream, shredded cheese, and tortilla chips.


    Clam Chowder

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    Ingredients

    Ingredient Quantity / Notes
    Chopped Clams 2 cans
    Onion, finely diced 1 cup
    Celery, finely diced 1 cup
    Potatoes, diced 2 cups
    Carrots, diced ½ cup
    Water (for simmering) Enough to just barely cover veggies
    Salt, Pepper, Dried Parsley, Onion & Garlic Salt/Powder To taste
    Butter 1½ cubes (¾ cup)
    Flour ¾ cup
    Half & Half 1 quart

    Instructions

    Step Details
    1. Simmer Veggies
    • Finely dice onion, celery, potatoes, and carrots.
    • In a pot, combine the juice from the cans of clams and enough water to barely cover the veggies.
    • Simmer until veggies are tender. Season with salt, pepper, parsley, onion & garlic salt (or powder).
    2. Prepare Roux
    • In a separate pan, melt the butter.
    • Add flour to create a thickener, stirring constantly.
    • Slowly add half & half while whisking until smooth. Remove from heat.
    3. Combine
    • Pour the roux into the pot with the cooked veggies.
    • Add the clams (do not drain them unless specified otherwise).
    • Simmer for about 1 hour, stirring occasionally.
    4. Adjust Consistency
    • Add milk if the chowder is too thick; simmer gently.
    • Be sure to stir often to prevent scorching.
    5. Season & Serve
    • Taste and adjust seasonings before serving.
    • Serve hot with crusty bread or crackers.


    Vegetable Soup

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    Ingredients

    Ingredient Quantity / Notes
    Meat (Round Steak, Roast Beef, or Any Brown) As desired
    Soup Bone (optional) As desired
    Salt & Pepper To taste
    Accent To taste
    Garlic Salt To taste
    Worcestershire Sauce To taste
    Consommé Soup 1 can
    Onion Soup Mix 1 package
    Carrots, Onions, Potatoes, Cabbage As desired
    Noodles or Lentils As desired

    Instructions

    Step Details
    1. Prepare Meat
    • Season meat with salt, pepper, accent, and Worcestershire sauce.
    2. Add Broth
    • Cover meat with 1 can of consommé soup and 1 can of water. Skim off any fat.
    3. Add Ingredients
    • Add onion soup mix, diced vegetables, and noodles or lentils.
    4. Simmer
    • Simmer until the vegetables and noodles or lentils are tender.


    Beef Stew

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    Ingredients

    Ingredient Quantity / Notes
    Beef Cubes 1 lb
    Flour 2 tbsp
    Shortening 2 tbsp
    Tomato Soup or Cut Tomatoes 1 cup
    Small Onions (chopped) 6
    Small Carrots (chopped) 6
    Potatoes (quartered) 3
    Whole Thyme ¼ tsp
    Water or Stock 1 cup

    Instructions

    Step Details
    1. Brown Meat
    • Dust meat with flour and brown in shortening.
    2. Add Broth
    • Add tomato soup and 1 cup of water or stock (use cut tomatoes if desired).
    • Cover and simmer for 1½ hours.
    3. Add Vegetables
    • Add remaining ingredients and cook until vegetables are tender.
    4. Thicken as Needed
    • Thicken stew as needed using a slurry of flour and water.


    Butternut Squash Soup

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    Ingredients

    Ingredient Quantity / Notes
    Butternut Squash (peeled & cubed) 1 medium
    Potatoes (peeled & cubed) 2 medium
    Chicken Stock 1 (32 oz) container
    Celery (chopped) 1 stalk
    Carrot (chopped) 1 medium
    Butter 2 tbsp
    Onion (chopped) 1 medium
    Salt & Pepper To taste

    Instructions

    Step Details
    1. Cook Vegetables
    • Melt butter in a large pot.
    • Cook onion, celery, carrots, potatoes, and squash for 5 minutes, or until lightly browned.
    2. Add Stock & Boil
    • Pour enough chicken stock to cover vegetables.
    • Bring to a boil.
    3. Simmer
    • Reduce heat to low, cover, and simmer for 40 minutes, or until vegetables are tender.
    4. Blend
    • Transfer the soup to a blender and blend until smooth.
    • Return to pot and mix in any remaining chicken stock.
    5. Season & Serve
    • Taste and adjust seasoning with salt and pepper.
    • Serve hot.





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