Heidi's Best Ever Tomato Soup

Best EVER tomato soup EVER! I wanted to make Ultimate Grilled Cheese sandwhiches with this but didn't have the time. Instead I just slapped some mayo and a slice of velveeta on some wheat bread and grilled it. It was FAB-U-LOUS dipped in this BEST EVER tomato soup.

3 Tbs. Olive Oil
2 Large Onions, diced small
5 cups diced and seeded tomatoes
2 cups chicken stock
1 1/2 cups heavy whipping cream
1 cup basil pesto
salt & pepper to taste
Fresh Parmesan cheese

Cook onions in oil over med-low heat until translucent.
Add tomatoes and allow to warm to a simmer.
Add chicken stock.
Bring to a simmer and allow to cook 15 minutes.
Remove from heat and add whipping cream and pesto.
Blend to desired consistency in blender.
Add salt and pepper to taste.
Top with fresh parmesan cheese and serve.

Recipe courtesy of Abbi Penn.

Keri's Chicken Enchilada Soup

1 T. vegetable oil
1 lb. boneless chicken breasts (appox. 3 breasts), cooked & cubed
½ c. diced onion
1 garlic clove, pressed
4 c. chicken broth
1 c. masa harina
3 c. water
1 c. enchilada sauce
16 oz. velveeta cheese
1 t. salt
1 t. chili powder
½ t. cumin

In a large pot, place oil and diced onion; sauté until onions are soft and clear, about 5 minutes. Add chicken broth, garlic, salt, chili powder, and cumin; Bring to a boil. Combine masa harina with 3 cups water in a separate bowl; Stir until all lumps are dissolved. Add to hot cooked mixture and return to a boil. Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from the masa harina. Add enchilada sauce. After mixture return to a boil, stir occasionally and add cheese that has been cut into chunks. Cook, stirring occasionally, until cheese melts. Add chicken and heat through.
Makes approximately 6 servings.

White Chicken Chili

5 (15 oz.) cans Great Northern beans
5 cans chicken broth (8 c. or ½ gal.)
2 large white onions
1 tsp. garlic, minced
1 (4.5 oz.) can diced green chilis
1 t. salt
2 t. cumin
1 ½ t. oregano
½ t. cayenne (red) pepper
4 chicken breasts, grilled and cut into pieces

In a large pot, combine beans, broth, onions, garlic, and chilis.
Bring to a boil and simmer one hour.
Add salt, cumin, oregano, cayenne, and chicken to pot.
Let simmer another ½ hour.
Serve with sour cream and Monterey Jack cheese (with, of course, French bread).

BEST EVER!!!!!!!!

Potato Soup

3 chicken bullion cubes
2 stalks celery, chopped
4 Cups water
2 large carrots, grated
6 potatoes diced
,3 bacon strips cooked and crumbled
1 onion, diced
Salt and Pepper to taste

Cook until tender.
Slightly mash the potatoes.
Add sour cream and Cheese to your taste.

Keri's Taco Soup

1 lb ground beef, cooked
1 can whole kernel corn
1 onion, chopped
1 small can diced green chilies
1 can chili beans
1 pkg taco seasoning
1 (8 oz.) can tomato sauce
Big can of Ready Cut Tomatoes
1 can of kidney beans

Do not drain any canned items.
Stir altogether and simmer in crock pot.
All day on low or just a few hours on high.
Serve with sour cream, cheese, and Fritos.
Serves about 12.

Chicken Enchilada Soup

1 T. vegetable oil
1 lb. boneless chicken breasts (appox. 3 breasts), cooked & cubed
½ c. diced onion
1 garlic clove, pressed
4 c. chicken broth
1 c. masa harina
3 c. water
1 c. enchilada sauce
16 oz. velveeta cheese
1 t. salt
1 t. chili powder
½ t. cumin

In a large pot, place oil and diced onion;
sauté until onions are soft and clear, about 5 minutes.
Add chicken broth, garlic, salt, chili powder, and cumin;
Bring to a boil.
Combine masa harina with 3 cups water in a separate bowl;
Stir until all lumps are dissolved.
Add to hot cooked mixture and return to a boil.
Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly.
This will eliminate any raw taste from the masa harina.
Add enchilada sauce.
After mixture return to a boil, stir occasionally and add cheese that has been cut into chunks.
Cook, stirring occasionally, until cheese melts.
Add chicken and heat through.
Makes approximately 6 servings.