Savory Soups and Stews

Tortilla Soup
T. James

3 chicken breasts-cooked and chopped
2 cans petite cut or diced tomatoes
1 can Rotel
3 cans chicken broth
1 can of corn
1 can of black beans
dash of pepper

Add all ingredients and 1/2 cup to 1 cup of water if needed. Simmer on low for 30 minutes. Serve with tortilla chips, cheese, sour cream, and avocado.

Tomato Basil Soup
T. James

1-28 oz. can of crushed tomatoes
1-11.5 oz. can of tomato juice
1-14.5 oz. can of chicken broth
fresh basil-chopped
1 cup heavy cream (or substitute evaporated skim milk)
1/4 cup butter or margarine
dash of garlic salt, salt, pepper, and onion powder
2 garlic cloves

In a large saucepan, combine all ingredients except basil, cream, and butter. Bring to a boil and cook for 30 minutes. Remove from heat and stir in basil. At this point you may puree the soup if you wish. Add the cream and butter; return to medium-low heat and stir until butter is melted. Serve immediately.

Santa Fe Soup
S. Picardy

2 lbs ground beef (cooked and drained)
1 can pinto beans
1 can black beans
1 can kidney beans
1 can diced tomatoes
1 can rotel
2 cans shoe peg corn
2 pkgs Hidden Valley Ranch Dressing
2 pkgs taco seasoning
1 small onion diced
1-1 ½ cans of Water

Mix all ingredients together in a large pot and cook for at least 1 hour, can cook all day. Garnish with sour cream and cheese.

Chicken Creole
K. Blair

3 chicken breasts (cut into bite-sized pieces)
1 cup barbecue sauce
1 chopped onion1 can fresh-cut (diced) tomatoes
1/2 can Rotel
1 little can chopped black olives
1 small can mushroom pieces

Saute chicken bites in olive oil. Save mushroom juice and mix 1 tsp of flour with it. Mix all ingredients together; cook on stove for 30 minutes. Serve over white or brown rice. freezes well.

Brunswick Stew- Crock pot recipe
D. Sheheane

1 pack of chicken brests or tenders
1 can of brunswick stew (Castleberry brand is the only one I ever find)
1 can barbeque pork
1 can barbeque beef
2 cans of shoepeg/white corn
diced tomatoes (2 tomatoes or 1 can)
20 small new potatoes cut into small pieces
tabasco sauce to taste (we like ours hot)
1 tablespoon of worchstershire sauce
tiny bit of diced onion

Cook chicken and shred it. Put EVERYTHING else in crockpot on low for 8-10 hours! So easy and it's awesome. Freezes well!