In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
If you like, add cooked chicken, and heat through, about 5 minutes.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
and the two cans of soup. stir together until well blended
Whisk until blended.
Add enchilada sauce, cheese and spices to
this can be a bland recipe without spice!). Throw in salt
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
Brown meat and onion in skillet.
Add soups and enchilada sauce.
In a greased baking dish (13 x 9-inch), layer meat, tortillas and cheese.
Repeat layers until all is used.
Bake for 30 minutes at 350\u00b0 or until bubbly.
Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.
In a large Dutch oven, combine ground chuck and onion. Cook over medium-high heat until beef is browned and crumbles; drain. Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes and green chilies, enchilada sauce, taco seasoning mix, and salt. Bring to a boil; reduce heat, and simmer for 1 hour. Garnish with cheese and sour cream if desired, and serve with tortilla chips.
Brown meat with salt, pepper, garlic, onion, and green chilies. Drain excess fat.
Add soups and enchilada sauce.
Simmer 15 minutes to combine flavors.
If mixture is too dry, add a small amount of water.
Spray casserole pan with Pam.
Tear tortillas into bite sized pieces.
Cover bottom of pan.
Add 1/2 mixture. Add 1/2 of cheese.
Repeat.
Brown meat and onion.
Season with garlic powder, salt and pepper.
Set meat mixture aside.
Heat enchilada sauce and cream of chicken soup.
Do not let mixture boil.
Brown ground beef and onion and drain.
Add undiluted soups, taco sauce, enchilada sauce and green chilies.
In a 9 x 13-inch baking dish, layer 5 tortillas, thin layer of meat sauce, 5 tortillas and remaining meat sauce.
Top with grated cheese.
Bake at 350\u00b0 for 25 to 35 minutes.
br>Stir together the condensed soup and milk.
Spoon half
rom heat.
Stir together soup and milk.
Spoon half
ip 6 tortillas in the enchilada sauce, and place them in
Soup:
Steam the cut cauliflower
Cut tortillas into strips.
Mix the cans of chicken, mushroom soup and chilies in a bowl.
Mix the grated Cheddar and Jack cheeses in another bowl.
Put a layer of soup mixture on the bottom of the casserole dish.
Put a layer of the tortilla strips in the dish.
Cover with a layer of soup mix.
Sprinkle on cheeses.
Repeat tortillas, soup mixture and top with cheese. Bake at 350\u00b0 for 1 hour.
In a skillet, brown ground beef and onion.
Stir in tomato sauce and taco seasoning.
Remove skillet from heat.
Stir together soup and milk.
Spoon half of soup mixture into a 9 x 13-inch baking dish.
Cut tortillas in half.
Use 8 halves to place over soup in dish.
Spoon meat mixture over tortillas.
Top with remaining tortillas.
Spoon remaining soup over tortillas. Top with cheese.
Bake at 350\u00b0 for 25 minutes.
Serve with salsa.
Brown ground beef; drain.
Add onion and green chilies.
Dip 3 tortillas in enchilada sauce and put in bottom of greased casserole.
Add 1/4 cup meat mixture, 1/4 cup shredded cheese and 1/4 of diluted soup.
Continue layers of tortillas, meat, cheese and soup until all ingredients are gone.
Pour remaining enchilada sauce over top.
Bake at 450\u00b0 for 20 minutes.
Makes 8 servings.