Sabrina's Chicken Tortilla Soup from January Relief Society Meeting

4 c. chicken breasts, cooked & shredded
1 can corn, drained
2 cans tomato soup
1 can Rotel tomatoes
2 t. dried onion or 3 T fresh onion
2 c chicken broth
2 cans chicken and rice soup
1 can cream style corn
2 cans ranch-style beans
2 tsp. garlic salt
2 cubes chicken boullion

Combine and heat

Tomato Cheese Soup

Tomato Cheese Soup

Serves 7-8

2 cans Beef Consomme Soup

2 cans Tomato Soup

2 cans water

1/2 tsp. thyme

1/2 tsp. marjoram

4 tsp. butter

Simmer 15 minutes

Pour over grated Swiss cheese and croutons in a cup

Creamy Tomato Basil Soup

3 small jars Classico Tomato Basil spaghetti sauce
1- 15 oz. jar alfredo sauce
1 can chicken broth
1 garlic clove, minced
salt and pepper to taste

Can add spinach and/or fresh basil

Using a large pot, saute garlic. Add tomato and alfredo sauces, chicken broth, salt, and pepper. Cook until heated through. Garnish with Parmesean cheese. This is very good with cheese tortellini. Cook tortellini according to package directions and add to heated soup.

White Chicken Chili

White Chili

Serves 8-10

3 – 15 oz. cans white beans and their liquid

1 large yellow onion, chopped

2 T olive oil

1.5 – 2 lbs boneless, skinless chicken breasts, cut in bite-size pieces

4 cloves garlic, minced

2 – 4 oz cans chopped green chilies

2 t oregano leaves

1 t cumin

1 t coriander

1/4 - 1/2 t cayenne pepper

1 – 15 oz. can chicken broth, fat free

Monterey Jack cheese, shredded (or mix of Jack and Cheddar)

In a skillet, sauté onions in oil until soft and tender. Do not brown. Move to pot in which chili will be assembled. Cook chicken pieces and garlic in same skillet, adding a bit more oil initially if necessary to prevent sticking. Use medium high heat and stir constantly to prevent browning of meat and garlic and uniform, quick cooking of meat. Cook only long enough for all chicken pieces to turn white. Overcooking will result in tough, dry meat. In the pot with onions, add cooked chicken, undrained beans, chilies, and all spices. Add chicken broth to desired consistency (the whole can will make it more like soup; less or none will give a more chili-like consistency). Bring to a simmer and cook gently for 15 minutes. Serve topped with shredded cheese and sour cream.

Chicken Tortilla Soup

Chicken Tortilla Soup
1 Trader Joe's creamy corn and roasted pepper soup
1 Trader Joe's 12 oz pico de gallo salsa
1 can black beans
1 can Mexicorn (corn with green and red peppers in it)
1 can chicken (I like to debone part of a chicken)
Cilantro to taste
Dump it all together and let simmer for 5-10 minutes. Serve with
tortilla chips, shredded cheese, and sour cream. It's really good and so
quick to make.