Creamy Chicken Tortilla Soup

The other day I as I was going through my magazines, I happened upon the Feb/March 2010 issue of "Taste of Home." As I thumbed through it again, I saw a recipe for Chicken Tortilla Chowder that looked as good as it sounded. So after culling through our pantry I found I had some of the ingredients but not all of them. So I improvised and came up with a close version of it. Let me tell you, this is such a creamy, hearty soup that is easy and definitely on the "make again" list.


Creamy Chicken Tortilla Soup
3 (10 3/4 oz) cans cream of chicken soup
2 c. whole milk
2 c. chicken stock
1 (15 oz) can whole kernel corn, drained
1/4 c. diced bell pepper (I used frozen pre-chopped)
2 c. diced chicken (I used frozen boneless skinless breasts)
1 tsp. enchilada seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
black pepper to taste
1/4 c. chopped jalapeno peppers
3-4 flour tortillas, cut into small strips
2 c. grated cheese


In a medium skillet, combine chicken, bell pepper, onion powder, garlic powder, enchilada seasoning and pepper. Saute until meat is no longer pink. If you already have cooked chicken on hand, omit this step. Just add seasonings directly to the soup and allow it to season as it cooks.




In a stock pot combine soup, milk and chicken stock. Stir to mix well. Heat thoroughly. Stir in drained corn, chicken mixture and chopped jalapenos. Bring mixture to a boil. Reduce heat and stir in grated cheese. Heat until cheese is melted. Stir in tortilla strips and cook for 5-8 minutes. Serve warm.

*if soup is too thick add chicken stock as desired

**Recipe adapted from Taste of Home

Click HERE for printable recipe

Chicken & Wild Rice Mushroom Soup

(Image source Whole Foods)

The weather forecast is calling for another cold front early next week, so I thought it was a good time to pull out the soup pot and get cooking. I found the inspiration for this recipe from the Whole Foods website, but adapted it to what I had on hand. Most of the ingredients are pantry staples anyway, so with a few quick and frugal changes we have a great tasting, easy meal ready for when Jack Frost makes a visit.

Chicken & Wild Rice Mushroom Soup
1 Tblsp. olive oil
1 can drained, sliced mushrooms
1 c. chopped onion
6 c. chicken or vegetable broth
1 lb. boneless skinless chicken breasts, diced
3/4 cup long grain wild rice or wild rice blend
2 Tblsp. chopped garlic
1 Tblsp. Italian seasoning
Salt & pepper to taste

Heat oil in a large heavy stock pot. Over medium heat cook onions until tender and translucent in color. Add mushrooms, broth, chicken, rice, garlic and Italian seasoning. Season with salt & pepper as desired to your taste. Cover & bring to a boil. Reduce heat & simmer until rice is cooked tender & chicken is no longer pink, about 45 minutes.

Click HERE for printable recipe

**Recipe adapted from Whole Foods

Corn Sausage Chowder

A sweet friend of mine shared this recipe with me the other day. She knows I am a comfort food fan and thought this would hit the mark. Let me tell you, it certainly is a tasty soup that I know will be made many times over in our home from her on out. Thank you Crank Grandma for sharing this with me. I didn't have potatoes tonight, so I revised the recipe.

Original recipe in black. My personal revisions in red.

Corn Sausage Chowder

1 lb. bulk pork sausage
1 c. onions, chopped
4 c. cubed, peeled potatoes
1 tsp. salt
1/2 tsp. dried marjoram, crushed
1/8 tsp. pepper
2 c. water
1 (17 oz.) can cream style corn
1 (17 oz.) can whole kernel corn
1 (12 oz.) can evaporated milk
1/3 of a 2 lb. loaf Velveeta cheese, cubed
2 pints pork stock instead of water
4-5 dashes hot sauce
1 tsp. garlic powder
2 Tblsp. cornstarch & water to make a slurry




In Dutch oven or kettle, cook sausage and onion until sausage is brown and onion tender. Drain on paper towel. Return sausage, onion to Dutch oven with potato, salt, marjoram, pepper, garlic powder, hot sauce and water (pork stock instead of water). Bring to boiling, reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream style corn and whole kernel corn and milk. Add in Velveeta cheese and stir until melted. Add in cornstarch slurry to thicken soup. Heat thoroughly.


Click HERE for printable recipe

Recipe source: Cranky Grandma

Mrs. M's Cheesy Beef Soup

The rain is falling and there is a chill in the house. So what else could I do but throw a log in the fireplace and make a pot of comfort soup.

Mrs. M's Cheesy Beef Soup
1-1/2 lb. ground beef
1/2 c. peeled, diced carrots
1/2 c. diced celery
1/2 a small onion diced
4 Tblsp. butter or margarine
1/4 c. all purpose flour
1-1/2 Tblsp. cornstarch
1 quart beef stock
4 c. milk
1 lb. Velveeta cheese; cubed
1 tsp. Old Bay seasoning
salt & pepper to taste


In a medium skillet cook ground beef until no longer pink. Drain and set aside.

In a large, heavy stockpot melt butter. Add in carrots, celery & onion. Saute until tender.

Stir in flour & cornstarch.

Pour in stock & milk. Stir to mix well. Allow to simmer over medium high heat for 5-8 minutes; stirring often.

Add in cooked ground beef. Simmer for 10 minutes over medium-low heat.

Add cheese and stir until melted.

Season with Old Bay, salt & pepper. Stir and allow to simmer on low heat for about 5-8 minutes, stirring often.

Remove from heat. Serve warm.

Click HERE for printable recipe

Joan's Tortilla Soup With A Tweek

Here is the link to the original recipe that I adapted this soup from. She has some mighty tasty things on her blog.

Original recipe: Easiest, Creamiest Tortilla Soup

Joan's Tortilla Soup With A Tweek

1 1/2 lb. ground meat
1/2 an onion; diced

1 can mexican style chopped tomatoes, undrained
4 cups water

2 pint jars turkey stock
1 small can diced green chile's

1 cup frozen whole kernel corn

1/2 large loaf of Velveeta; cubed

2 (10 3/4 oz) cans cream of mushroom soup

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon pepper

dash of salt

1/2 teaspoon garlic
1/4 cup sour cream

Brown ground meat with onions, drain.


Add turkey stock, chopped can tomato, chile's, 4 cups water, frozen corn and spices. Simmer about 20 minutes.


Add cream of mushroom soups, Velveeta. Simmer just until cheese is melted. Stir in sour cream and serve warm.

Click HERE for printable recipe

Chicken & Sausage Gumbo

I admit, I am not a fan of seafood gumbo one bit. However, Hubby loves it. So when he is in the mood for gumbo what am I to do? I'll tell ya what...make gumbo that we can both enjoy! Back in 2007 I tweaked a few existing recipes to come up with the following for Chicken & Sausage gumbo, that turned out to be Hubby's new favorite! This is certainly not a fast recipe, but it is well worth the time and effort that goes into it. I urge you not to rush any of the steps and it will turn out wonderfully.

Chicken & Sausage Gumbo
1 lb. jalapeno smoked sausage (or andouille sausage), cut into 1/4-inch-thick slices
1 lb. boneless, skinless chicken breasts (thighs or drumsticks will work too)
Olive Oil
3/4 cup King Arthur's whole wheat flour
1/2 cup chopped onion
1/2 green bell pepper, chopped
2 celery ribs, sliced
1 Hatch chile, diced
2 cups hot water
1 cup chicken stock
1 cup vegetable stock
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons Old Bay seasoning
1/2 teaspoon dried thyme
1 teaspoon hot sauce
1/2 tablespoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon garlic powder
salt & pepper to taste
4 green onions, sliced
Hot cooked rice


Cook sausage in a Dutch oven over medium heat, stirring constantly (about 5 minutes or until browned.) Remove from pot and set aside. Reserve drippings in pot.


Cook chicken in reserved sausage drippings over medium heat 5 minutes or until browned. Remove chicken and set aside, reserving drippings in pot.


Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 minutes, or until roux is chocolate colored. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender.


Gradually add hot water and stocks. Bring mixture to a boil; add chicken, garlic, spices and green onions. Reduce heat to low, and simmer, stirring occasionally, 1 hour.


Remove chicken; let cool.


Add sausage to gumbo; cook 30 minutes.


Cut chicken into cubes then return to gumbo, and simmer for 20-25 minutes. Remove gumbo from heat. Serve over hot cooked rice.


Click HERE for printable recipe

Beefy Nacho Potato Soup

I was perusing the blog of Home-Maker Helper and saw a recipe called Nacho Potato Soup that looked like it would be a winner with our family. I added a few extra ingredients to make it more filling & satisfying to our tastes. Let me tell you this was definitely a hit.

Beefy Nacho Potato Soup

1 lb. ground beef
1/2 an onion, diced
1 Tblsp. minced garlic
salt & pepper to taste
1 (5 1/4 oz) box au gratin potatoes
6 oz frozen whole kernel corn
1 (10 oz) can diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups Velveeta cheese, cubed


In a heavy stock pot, combine meat, onion & garlic. Cook over medium heat until meat is no longer pink & onions are softened. Drain grease.

Return meat mixture to pot and add in both contents of potato packages, corn, tomatoes & chilies & water. Bring to a boil, then cover & allow to simmer on low for 15 minutes or until potatoes are tender.

Stir in cheese & milk. Heat until cheese is melted, stirring often. Serve warm.

Click HERE for printable recipe

Recipe adapted from Home-Maker Helper