I hope y’all like soup as much as I do, because I’ve got more recipes for you today!
This first soup is so quick and easy, and you probably already have the ingredients on hand.
Chicken Tortilla Soup
6 corn tortillas (6 inch), divided
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cans (14 oz. each) chicken broth
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
1 cup frozen corn
1 cup KRAFT Shredded Cheddar Cheese
HEAT oven to 400°F. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
MEANWHILE, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.
SERVE topped with cheese and tortilla strips.
A couple notes about this recipe:
~Of course you can use any brand of salsa and cheese to suit your spice/taste level.
~The tortillas in the soup get soggy, so omit them from the broth and just use them as topping if you prefer them crunchy.
~I have made this using flour tortillas as well, use whichever you prefer.
Crawfish Corn Chowder
This one is a family favorite! It’s a recipe my mom got from a friend, I found a similar version here on All Recipes.
1/2 lb. fresh mushrooms
1 stick butter
1 pound crawfish, cleaned
2 cans condensed cream of potato soup
2 shoepeg corn with liquid
8 ounces cream cheese, softened
1 pint half-and-half
Splash (or two, or three) of Tabasco
Tony’s Chachere seasoning
Saute mushrooms, onions, and garlic in butter until tender. Add cream of potato soup, corn, crawfish, and cream cheese. Cook on low for about 20 minutes, stirring occasionally.
Add half and half and seasonings, cook for about 10 minutes longer.
Add extra milk if necessary.
A few notes about this recipe:
~Of course you can adjust the ingredients to your taste preference. Sometimes I leave out the mushrooms, and I usually use 3 cans of potato soup and only one can of corn.
~If you can’t find shoepeg corn, just use white corn or regular corn instead.
~Be sure not to cook too high or it will stick to the pot.
~Yes, I know there are no amounts for the garlic and green onions, probably about a teaspoon of garlic and half a bunch of green onions is what I use.
~Serve with cheesy bread & salad for a complete meal!
Buffalo Chicken Wing Soup
Do you ever just want to eat chips and dip for dinner?? Well, make this soup and you can satisfy that craving. We had this at a friend’s house before Christmas, and I will definitely be adding it to my soup lineup. Serve it with bread or tortilla chips.
6 cups of milk
3 cans cream of chicken soup (undiluted)
3 cups shredded cooked chicken
8 oz (1 cup) sour cream
1/4 to 1/2 cup Tabasco or Louisiana Hot Sauce
Combine ingredients and cook in Crock Pot on low for 4 to 5 hours. Makes 8 servings.
My friend said they used one of the pre-cooked rotisserie chickens from the grocery store, so that makes this recipe really quick and easy. I bet this would be good with some cheese on top or Velveeta mixed in as well.
Hope everyone stays warm this weekend!