Tortilla White Bean Chicken Soup

3 chicken breasts
3 cans white beans, drained
1 jar salsa
2 c cheddar cheese
1 T cumin
2 cans chicken broth
1/4 c cilantro
2 T lime juice

Garnishes:
tortilla chips
sour cream
sliced avocados

Place the chicken breasts into a large pot with the broth and salsa.  You may need to add extra water if the soup is too thick.  Let the chicken simmer until it is nearly cooked through.  Add the canned beans, cilantro, lime, and cheese to the soup.  Remove the chicken pieces and shred or cut into chunks.  Place back into soup.  Season soup with cumin, salt, and pepper as desired.  Serve with garnishes!

Ham and Potato Soup

(Dave said this was THE BEST SOUP I've ever made!)

3 1/2 c peeled and diced potatoes (unless using red, then don't peel)
1/3 c celery, diced
1/3 c onion, chopped
1/3 c carrots, chopped (optional)
1 c cooked ham, cubed
3 1/4 c water
2 T chicken bouillon granules
1/2 t salt, or to taste
1 t pepper
5 T butter
5 T flour
2 c milk (or half & half, or cream)
1 c cheddar cheese, shredded

Combine the potatoes, celery, onion, ham, and water in a stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes.  Stir in the chicken bouillon, salt, and pepper.

In a separate sauce pan, melt butter over medium-low heat.  Whisk in flour with a fork, and cook, stirring constantly until thick (about 1 minute).  Slowly stir in milk as not to allow lumps to form, until all of the milk has been added.  Continue stirring over medium-low heat until thick, 4-5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through.  Put the shredded cheese in the soup to warm, or serve on top of each bowl.  Serve immediately.

Broccoli Cheese Soup

SOUP:

4 c. chicken broth (which is two cans of chicken broth)1 c. water1 c. half and half4 or 5 slices cheddar cheese1/2 c. all-purpose flour1/2 tsp. dried minced onion1/4 tsp. ground black pepper4 c. broccoli florets (bite-size)

GARNISH:

1/2 c. shredded Cheddar cheese2 tsp. minced fresh parsley

Combine chicken broth, water, half and half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour.  Set heat on medium. Stir constantly.  Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender, but not soft.  For each serving spoon soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.  Mmmmm.  It is soooo good.

Favorite Chicken Soup

Well, to be honest, this is my second-favorite chicken soup recipe.  The first goes something like this:  put a rotisserie chicken in the crock pot and cover with water.  Let it sit on low for a long time, then pull it out and shred the chicken.  Add salt, seasonings, sliced carrots, and noodles to the broth with the shredded chicken.  (if you're using the thick, homemade noodles.  If you're using regular ones, whatever the shape or size, wait until just before the celery so they don't overcook.)  Cook until the carrots are soft (this totally depends on your cooker and the heat), add the celery and in about 1/2 to one hour, serve and enjoy!

My second-favorite is a chicken and wild rice crock pot from "101 Things To Do With A Slow Cooker".  Here you go:

1 can cream of chicken soup
2 c cooked chicken (or if you're in a hurry, 2 cans cooked chicken)
1 c carrots, shredded or sliced
1 c celery, sliced or diced
2 pkgs long grain and wild rice mix, with seasoning packets (i.e. Rice-A-Roni)
5 c chicken broth
5 c water

Now honestly, that seems like a lot of liquid to me, so I'm not sure I've ever used all 10 cups.  I just fill up the crock pot to about 2/3 - 3/4 full, and figure if it's thick I'll add more later.  You do need quite a bit for the rice to soak up and still be a soup, but I figure you can adjust that to taste.

Serve with warm bread and whatever comfort happiness you like best.

Enjoy!