Cheesy Chicken Soup

from Christel Snelson

2-3 chicken breasts, diced
Red potatoes
Carrots
Onion
2 cans cream of chicken soup
2 cans rotel
1 box (or 3 cans) chicken broth
Velveeta cheese

Place chicken into a large stockpot to brown. Meanwhile, dice up red potatoes, carrots and onion (enough to fill your stock pot about 1/4 full). Once the chicken is cooked, add the veggies, soup, Rotel, chicken broth and bring to a boil. Then, simmer until veggies are cooked. Cube up some Velveeta, put in soup bowls, pour hot soup over cheese cubes and enjoy.

In the photo above, I didn't have Velveeta so I just used shredded cheese. It was yummy! It was a bit spicy, but most of the spice is in the broth. If feeding little kids, the chicken and veggies would be fine, but separate it from the broth.

Tortilla Soup

From: Sierra Schmidt

1 cup chopped onion
4 cloves of garlic (minced)
4 green chili peppers chopped
2 tsp ground cumin
2 TBS cooking oil
1 1/2 cups corn kernels
3 medium tomatoes chopped
4 cups chicken broth
1 1/2 cups coarsely shredded cooked chicken
1/2 cup fresh snipped cilantro
Monterey Jack cheese
Tortilla chips

In a large pot saute onion, garlic, peppers and cumin in hot oil until tender. Add corn, tomatoes, chicken broth, chicken and cilantro. Simmer covered for 10 minutes. Ladle soup into bowls and top with crushed tortilla chips and cheese.