I have not posted in quite a while, but this soup is worth the time to share! Share the goodness! It’s a creamy based vegetable, chicken and cheese soup with the addition of pie crust garnishes that add that special homey, comfort-food warmth! A few notes, I keep shredded chicken in the freezer from leftovers or even the already prepared chicken in the refrigerated section at the grocery store. This make it super easy to pull out and throw together. I think I might try turkey next time, even. Often when I make an actual chicken pot pie, ehem… I mean turkey, I stop by the local barbecue restaurant and buy some smoked turkey to use instead. So I may give that a try for this soup! I don’t always have heavy cream on hand and if I’m just throwing this together, I’ll just use equal parts milk or dilute some sour cream with a little water. Don’t let the lack of heavy cream stop you from trying this soup. On with the recipe already:
We love soup around here! This is a newly added recipe to my cookbook. It was definitely a hit! The Fiesta Cheese Soup adds a great spicy flavor. My son was even licking his fingers saying how good it was. That right LICKING his fingers! I guess those curly noodles are just too tempting for little boy fingers.
1 Can beef Broth
1 soup can of water
2 Chicken Breast
1 Can Fiesta Cheese Soup
3/4 cup Petite diced tomatoes
1 1/2 cup dry spiral pasta
1 teaspoon chili powder
1/2 teaspoon celery salt
- In a medium saucepan, bring to boil beef broth and water, add chicken, cook until chicken is throughly cooked.
- Remove chicken cut into small pieces, return to broth.
- Add Tomatoes, and cheese soup, combine well and add celery salt, and chili powder.
- Simmer for about 20 minutes
- Add Pasta and cook until tender.
- Soup is ready! Yum!
1 can beef broth
2 cans green enchilada sauce
1 can mexicorn
1 can diced tomatoes
1/2 package dry taco seasoning
1/4 cup diced onions
2 cup cooked and diced chicken
Grated Cheddar cheese
In a large stock pot combine: Beef broth, enchilada sauce, mexicorn, tomatoes, oinions, chicken and taco seasoning.
Simmer for 30 minutes to 1 hour.
Crumble tortilla chips on top of your bowl of soup, add grated cheese and diced avacado.
My mom tells a story that when my parents were first married, she was working with my dad’s brother and sister-in-law at their family owned flower shop. My dad called one day to ask if she could stop by the grocery store to pick up the items to make potato soup and some orange soda pop, too. My mom said she would and proceeded to tell my aunt and uncle what he had requested and they looked at her and laughed and said your new husband is sick. That is what he always asks for when he is sick! Growing up, when anyone in the household was sick you could always count on some hearty potato soup to make the day brighter.
My own family now enjoys this soup. We even eat it when we are healthy (GASP!). My husband, who is the typical “meat and taters, don’t you dare give me a salad” kind of man, has stated that anytime I want to make him Mikey’s Potato Soup, go ahead, don’t even ask. I’m so sweet, I shared my cold with my husband a few days ago. So what did I do, whipped up my man some good Potato Soup. But really, who can resist a soup with bacon? Really?!
Here’s what you’ll need:
6 large baking potatoes, peeled and cubed, (note: I used a whole 5 lb bag of russet potatoes or about 10 cups of potatoes once diced.)
Here’s how I do it:
1/2 cup onion, chopped
2 stalks of celery, chopped
1 Tablespoon of minced garlic
2 teaspoons salt
1 teaspoon celery salt
3/4 teaspoons pepper
- cover all of the above ingredients with water and boil till potatoes are tender
In the meantime:
- Fry 8 slices of bacon, save 6 Tablespoons of bacon grease
- Crumble bacon and set aside, save a little to garnish the top of the of each bowl.
Make a white sauce:
- in a small sauce pan combine 6 tablespoons of the bacon grease you saved and
- 2 tablespoons flour.
- Stir till that is nice and bubbly, then
- add 2 cups of milk.
- continue to stir until it simmering
Once potatoes are tender strain excess water and return to large stockpot.
Add the white sauce and crumbled bacon mash and stir, mash and stir, till you have the texture you want your soup to be…
Top with grated cheddar cheese and more crumbled bacon… VWalllaaahh!!
Enjoy with some fresh cornbread and if you are my dad, with some orange soda pop!