Chicken Enchilada Soup

This is my absolute favorite soup. Any time it's even slightly chilly outside, I make this soup. Actually, I even make this soup in the middle of summer. It's just that good. I don't really have a recipe with exact measurements...I just make it the way I've seen my mom do it a million times.

Ingredients:

• 1 can Cream of Chicken Soup
• 1 can Rotel
• 3 cups chicken broth (if you use cans, I'd say a couple cans)
• 2 chicken breasts
• Chili Powder
• Salt and Pepper
• 1 onion, chopped
• 1 can corn (or frozen corn)
• 1 can black beans (optional)
• avocado (optional - for topping)
• grated cheddar (optional - for topping)

Start out by sauteing your chicken breasts. Season with cumin and whatever you normally use for chicken. Add the chopped onion to the skillet and some chopped garlic.

While that's cooking, pour the cream of chicken soup and chicken broth into a big pot. Season with salt, pepper, and garlic powder. Stir in the chili powder. Probably about 2 tablespoons or so, depending on how spicy you like it. This is what gives it the "kick." You're going to change the color from yellow to a nice orange-y brown...like the color of enchilada sauce :)

Taste the broth and add whatever you feel necessary...more garlic powder, salt&pepper, etc. I use quite a bit of chili powder as Danny and both like it pretty spicy. Suit your taste.

Once the chicken is done in the other skillet, cut it up and add it and the onions into your soup pot. Add in all the other ingredients - 1 can of Rotel and 1 can of corn (drained). If you want to add black beans, make sure you drain and rinse them well. If I have a can in the pantry, I'll add them...if not, I don't. That's pretty much it. Now let it heat up and cook for a few minutes.

Top your bowl off with some chopped avocado, salsa, and a sprinkle of grated cheese.

Enjoy!

Cheeseburger Soup

I love this soup. It's perfect for this cooler weather we're finally getting!

Ingredients:

• 1/2 pound ground beef
• 1 small chopped onion
• 3/4 cup shredded carrots
• 3/4 cup chopped celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 tablespoon butter
• 3 cups chicken broth
• 3-4 cubed potatoes
• 1/4 cup flour
• 2 cups cubed Cheddar cheese
• 1 1/2 cups milk
• 1/4 cup sour cream

Start off by chopping the onion and celery, and grating the carrots. Melt 1 tablespoon butter in a large pot and then add your veggies.

Cook your veggies in the melted butter for a few minutes then add your ground beef and cook until brown.

Stir in basil and parsley and then add the broth and chopped potatoes. Bring to a boil and then simmer until potatoes are done...about 10-12 minutes or so. In a separate bowl, mix the flour and milk together. Add this mixture to the pot while stirring constantly. This will thicken up the soup a bit. Bring to a boil and then reduce heat to simmer. Add cheese...when melted, throw in the sour cream. Continue simmering on low for a few minutes and then serve up and enjoy!

• On a side note...I actually used leftover queso for the cheese. You know, the velveeta and rotel queso? I had quite a bit of queso leftover from the weekend before and thus the reason for making this soup. The recipe I was semi-following said 2 cups cubed cheddar, so it's up to you. I'll probably use velveeta next time I make this, well, because I just love velveeta.