Fall Soups

A few of you asked for the recipes to the soups I had at Bunco the other night.  I almost took some pictures as I made them, (with the blog in mind, of course) but I didn't have time in the crazy day of non-napping girls.

Fiesta Chicken Corn Chowder

Ingredients:
2 cans of Cream of Chicken Soup
3 cans of milk
One packet of taco seasonings
One can of corn
Chicken (I use a rotisserie)
A large handful of fresh Cilantro

Prepare:
Mix soup, milk, taco seasoning and cilantro in a crock pot or on the stove. Add corn and chicken and let simmer to blend the flavors.  Serve with sour cream, cheese and tortilla chips as a garnish.

Chicken Tortilla Soup

Ingredients:

4 chicken breast halves

1 garlic clove, minced  (I have used granulated garlic in a pinch. About 1/2 Tbs.)
2 Tbsp. margarine
2 (14 ½ oz) cans chicken broth
2 (14 ½ oz) cans chopped stewed tomatoes
1 cup salsa
½ cup chopped cilantro
1 Tbsp. ground cumin
8 oz Monterey Jack cheese
Sour cream
Tortilla chips


Prepare:
Cook the chicken and shred or cut up. Add minced garlic to the margarine in the slow cooker and sauté. Combine all ingredients except cheese, sour cream & chips. Cook on low for 8-10 hours. When you’re ready to eat add the cheese to the bowl and pour the soup over and then add your garnishes (sour cream & chips).

*I Have used diced tomatoes with green chiles and just added a can of tomato sauce. Works great!

Great Grandma Butler's Split Pea Soup

Ingredients:

1lb dried split peas

5 Cups chicken broth
2 1/2 Cups water
1 medium onion stuffed with 12 cloves
2 celery ribs, diced
2 carrots, peeled and sliced ( I use 2-4 foot-long)
2 garlic cloves, cut in half

1 meaty ham hock
2 bay leaves

1/2 tsp salt


Prepare:
Soak peas in chicken broth and water overnight. Place peas and liquid, ham hock, onion, celery, carrot, garlic, bay leaves and salt in slow cooker. Cook on low for 8 to 9 hours. Remove onion with cloves and bay leaves, discard. Remove ham hock and dice meat. (if you have it, I put in extra ham) Put vegetables and peas through blender until smooth. Return soup and diced ham to slow cooker and heat to serving temperature.

*This is a great way to use the leftover ham bone after Christmas or Easter dinner.  Just leave whatever meat on it and throw it in the freezer to use at a later time. Or, make up the soup the next day.