RECIPE INGREDIENTS

1 tablespoon olive oil

1 medium red onion

8 large ripe red tomatoes
peeled, seeded, and chopped

4 cups Chicken stock

1 teaspoon sugar

1 cup heavy cream

Coarse salt and freshly ground black pepper

1/4 cup chopped basil

DIRECTIONS

Heat the olive oil in a large soup pot over medium-high heat. Add the
onion and cook, stirring occasionally, until soft, about 7 minutes.
Add the tomatoes, chicken stock, basil and sugar and bring to a boil over
high heat. Reduce the heat to medium-low and simmer until the liquid
is reduced by one quarter, about 20 minutes. Cool for 10 minutes.

In a blender, puree the soup in several batches until smooth, 2 to 3
minutes per batch. Strain into a clean pot and bring to a simmer over
medium heat. Turn off the heat and stir in the heavy cream. Season to
taste with salt and pepper. Reheat gently over low heat. (This can be
made up to 2 days in advance; cover and refrigerate.)

Related posts:

1. Chicken Tortilla Soup
2. Taco Soup
3. Chicken & Dumplings

3 large, boneless chicken breasts (about 3-4 cups chicken)

4 – 6 cups chicken broth or equivalent water/bouillon  (start with 4 and add more if necessary)

1 large jar medium Chili Con Queso Cheese Dip (20 oz -24 oz size)

2 cans diced tomatoes with green chilies including juice

2 cans cream of celery soup (undiluted)

1 can black beans (drained)

1 can kernel corn (drained) or 1 ½ cups frozen corn

Grill or roast chicken breasts until cooked through. Set aside to cool. Mix remaining ingredients together in large pot and simmer. Dice up cooked chicken and add to mixture. Let simmer about 30 – 60 minutes. Serve topped with tortilla strips and grated cheese.

Options:

Top or add sour cream to soup

Top with green onions

Top with sliced green or black olives

Add chopped jalapeños to soup if more heat desired

Add salsa verde to top of soup or to soup itself for a hotter soup

Related posts:

1. Taco Soup
2. Tomato Bisque Soup
3. Tex-Mex Chicken

Makes enough to feed a family of 7 (with hungry teenage boys!) but is easy to adjust.. just use your own judgment on cutting everything in 1/2.

Ingredients:

6 cups self-rising flour
3 cups milk
2 large cans premium chunk chicken breast- 9.75 oz cans *
1 can (10.5 oz) chicken broth
10 cups hot water
1/2 to 1 palm salt
12 turns of pepper mill- black peppercorn
(or salt and pepper to taste)

In large boiler, combine broth, chunk chicken (not drained) or boiled chicken, and water. Add salt and pepper and bring to a boil.

In mixing bowl, add flour and milk. Stir until mixed.

Drop dough into boiling water; about 1 tablespoon at a time.

Boil on medium heat for 30-45 minutes, stirring often. (Stir carefully- dumplings can fall apart easily. Be sure to watch closely as it will scorch very easily.) Let cool before eating. The longer it cools, the thicker the soup will be.

*Optional directions (more time consuming): instead of chunk chicken- boil 3-4 skinless split chicken breasts in the water and cut into bite size pieces. Do not use the canned broth; use the stock from the boiled chicken instead. Add the salt and pepper then drop the dough into the boiling stock. Takes a little longer this way, but is much tastier.

An even faster way of making this is to use canned biscuits or pre-made dough along with the chunk chicken. All you have to do is pull pieces of dough off and drop into the boiling water. Any size is ok, but the bigger the piece, the fluffier the dumpling will be. Experiment and have fun!

Related posts:

1. Chicken Pot Pie
2. Easy Chicken Casserole
3. Booger Chicken

1 lb ground beef
2 cans corn (don’t drain)
2 cans kidney beans or black beans
2 cans chili beans
2 cans diced tomatoes
1 package taco seasoning
Fritos
Shredded Cheese
Sour Cream

Brown ground beef, drain. Place ground beef, taco seasoning, corn, beans and tomatoes in a large stock pot or crock pot. Heat through, or if using a crock pot, cook all day.
To serve: pour over fritos and top with cheese and sour cream.

Related posts:

1. Chicken Tortilla Soup
2. Tomato Bisque Soup
3. Tater Tot Casserole