soups on

soup week continues...

the recipes for the tortilla soup and the potato cheese

tortilla soup

*1 can of each (don't drain-pour all into crockpot):

      kidney beans

      pinto beans

      black beans

      crushed tomatoes (large can)

*couple breasts of chicken (cubed-i used the already cooked chicken strips)

*1 packet of taco seasoning

*crunched up chips

combine all ingredients in a crockpot and set on low for 8 hours or high for 4

garnish with sour cream, more tortilla chips, cheese, and avocado and enjoy!

p.s. i doubled the recipe so i could have more later-doubled it should make enough for about 10 servings, i think)

potato cheese soup

i was so surprised how easy this actually was...and how good! 
1 cup carrots, finely chopped
3/4 cup celery, finely chopped
3/4 cup onion, finely chopped
1/2 cup butter
1 cup biscuit baking mix
1 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups chicken broth
2 cups half and half
2 cups sharp cheddar cheese, grated
6-8 potatoes, boiled and diced (i left the skin on and it tasted great-too much work to peel)

1. cook carrots, celery and onion in butter in a 4 qt dutch oven until celery and onion are transparent (mine never really got too transparent, but i left it cooking for about 15 to 20 minutes)
2. stir in biscuit baking mix, chili powder, pepper and salt; remove from heat
3. gradually stir in chicken broth.  heat to boiling over medium heat, stirring constantly
4. boil and stir one minute
5. reduce heat, stir in half and half, cheese, and potatoes. heat until cheese is melted.
makes 6 to 8 servings.

a couple of helpful hints i learned today while making this:
*prepare the potatoes before hand (i boiled them about an hour before cooking the soup)
*cut all the carrots, celery, and onion and put on the stove while you do the next step
*measure out the other ingredients so it is easier to just pour in once the carrots, celery, and onion are finished