SOUPS

Chicken Tortilla Soup

½ cup chopped onion

1-16 oz can of tomatoes

4 cups chicken broth

1-4 oz can green chilies

1 cup cooked shredded chicken

1 Tbsp lime juice

Salt and pepper to taste

Tortilla chips

In a large sauce pan, sauté onion, add liquid from tomatoes. Mash the tomatoes or chop in food processor, and to onions. Add broth, chilies, including liquid, chicken, lime juice, salt and pepper.

Heat through. At serving, place a handful of tortilla chips on top, and a slice of lime in the middle.

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Fire-Roasted Tomato Soup

This raises good ol’ Tomato Soup to a whole other level. It is, at once, Comfort Food and Fine Dining.

1 Tbsp butter or olive oil (I use half of each when sautéing anything)

1 large onion, chopped

2 cloves garlic, pressed

1 14.5 cans fire-roasted diced tomatoes, undrained

1 14 oz can chicken broth or vegetable broth

2 Tbsp chopped, fresh basil or Italian flat-leaf parsley (we prefer basil), divided

1 tsp sugar

¼ tsp crushed red pepper

½ cup whipping cream (do not whip)

Saute onion and garlic in butter/olive oil for 2-3 mins, stirring constantly until onion is crisp-tender. Stir in tomatoes, broth, 1 Tbsp of the basil, sugar, red pepper. Heat to boiling, reduce heat, cover and simmer for 15 mins. Remove from heat, uncover and cool slightly, about five minutes.

In a blender, puree the soup, half at a time. Return it all to saucepan, heat to med. Remove from heat again and stir in cream and remaining basil.

Garnish with sour cream, if desired. Serves 4.

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Seven Can Soup

Fast and Easy and very adaptable depending on what your family likes. Since everything is pre-cooked, you could eat it cold should the power be Off for an extended time.

2 cans chili with beans

1 can tomato soup

1 can creamed corn

1 can veg-all (I usually use frozen mixed vegies; cheaper, fresher)

1 can tomatoes, diced

1 can (4 oz) green chilies

Seasonings as desired: salt, pepper, chili powder, cumin.

Mix gently, heat through.

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Potato Soup

8 slices bacon

6 Tbsp bacon fat or olive oil

¼ cup flour

2 cups milk

Crispy-fry the bacon, reserving the fat. Add enough olive oil to make 6 Tbsp fat. Remove bacon from pan, add the flour and stir it into the fat. Keep stirring to make a roux (paste), and allow it to cook enough to be slightly golden. Slowly add the milk, stirring constantly to make it smooth. DO NOT try to boil the milk, it will scorch, climb the pan, spill over, and make a mess.

In a large saucepan:

6 potatoes, thickly grated (I leave skin on, unless using Russets, if so, I peel about half)

2 stalks celery

1 medium onion

Barely cover with water; boil gently until veggies are soft.

Add: 2 Tsp salt

1 tsp celery salt

Add to the milk mixture. Serve with crumbled bacon on top.