In a large soup pot, put olive oil and garlic powder.
Cook on low for about 3 minutes.
Add everything else to the pot.
Bring to boil.
Simmer for 25 minutes.
Using a slotted spoon, take out all veggies meats and most of the beans and place in blender to puree. you may need to put some of the broth in the blender too to help it along.
Return puree back to soup pot.
Simmer 10 minutes more stirring well to blend puree and liquid well.
ot.
Add chicken and soup mixture to pot and stir
Pour V-8, tomato paste, and 1/8-1/4 sour cream (depending on how creamy/spicy you want it) into a saucepan and whisk together until combined.
Stir constantly on medium to medium high heat until desired soup temperature is reached.
Serve Immediately.
Combine frozen hash browns, onions, chicken broth and just enough water to cover potatoes. Be very careful not to add too much water. Just cover.
Bring to boil; reduce heat and simmer for 30 minutes.
Stir in both cans of soup and the milk, reheat.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the tomatoes/chiles, soup, rice, salt and pepper. Mix well. If necessary, add a little water.
Place chicken breasts in a 9x13 inch baking dish. Pour sauce mixture over chicken. Cover and bake for about 45 minutes, until rice is tender.
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
Cut vegetables in small pieces.
In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
Lower heat and simmer until vegetables are tender.
Puree the tomatoes in a blender or food processor.
Pour soup and tomatoes into a stockpot and warm over medium heat.
To serve, top with chips and cheese.
I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
Cut potatoes into bite-size pieces.
Cover with water, (no salt!) and boil till tender.
Cut the kielbasa into bite-sized pieces.
add cheese soup, kielbasa and 1/2 cup (or more) salsa to potatoes.
Add a little more water if needed, and return to a simmer for 10 minutes.
Add instant potatoes to thicken--1/2 cup at a time.
Simmer 5 minutes.
Enjoy!
day.).
2. FINISH SOUP Remove bones from slow cooker
min., before serving.
Spicy BBQ Sauce: Heat oil in
- Add the soup, sour cream, salt (go easy, the soup has salt), pepper
This is a rich and satisfying chicken soup. To make it heartier, add carrots or other suitable vegetables.
Cook broccoli in chicken broth.
When done, add dry chicken soup mix.
Cut cheese into chunks and add.
Let cook on low heat until cheese melts.
Add the half and half to soup.
In a large boiler mix cream of chicken soup with 2 cans of water.
Peel and slice carrots into thin slices.
Add to soup. Peel and dice potatoes.
Add to soup.
Add celery and onions and slight pinch of Italian seasoning.
Salt and pepper to taste. Boil on low setting stirring frequently until potatoes and carrots are done.
About 30 minutes.
If soup gets too thick you can add more water, but don't thin it down too much because the thicker it is the better it is.
Goes great with grilled sandwiches.
Prepare the cream of broccoli and Cheddar cheese soups as directed on the cans in a large saucepan.
When heated through, add the broccoli and the cheese.
When the cheese melts and the broccoli is at the tenderness you prefer, the soup is done.
Combine potatoes, onion, chicken broth, and water in Dutch oven.
Bring to a boil.
Cover, reduce heat, and simmer for 30 minutes.
Stir in celery soup, chicken soup, and milk.
Heat thoroughly.
Garnish if desired with shredded cheddar cheese, diced cooked ham, or bacon.
Makes 2 1/2 quarts.
Peel potatoes and cut them into small cubes with some large cubes.
Put them and the soup, water and milk in a pan.
Bring to a boil until potatoes are done.
Season with celery seed and garlic while cooking.
In saucepot, bring 3 cups water, dry vegetable soup mix and mixed vegetables to boil. Reduce heat and simmer, partially covered, for 8 minutes more. Add diced tomatoes. Cook 2 minutes more. Stir in minced cilantro. Garnish with crushed tortilla chips, sliced scallions and dollop of sour cream.
Combine water, butter, broccoli that has been chopped, onion and pepper in a 3-quart saucepan. Bring to a boil.
Reduce heat. Cover and simmer 10 minutes. Stir in soup, then milk and cheese last.
Heat, stirring occasionally, until cheese melts and serving temperature is reached.
Do not boil.