Taco Soup

2 1/2 cups cooked chicken

1 11 oz. can Mexican corn

3 cans cream of chicken soup

1/4-1/2 packet taco seasoning

2 cans chicken broth

8 oz. sour cream

8 oz. Mexican velveta (1/2 of 1 lb pkg)

Mix first 5 ingredients and bring to a low boil. Mix sour cream and cubed velveta. Add 1 cup hot soup mixture to sour cream mixture to temper. Add to rest of soup and heat through.

Quick and Easy Chicken Noodle Soup

With Fall here and Winter on the way, it also becomes soup season! I love easy-to-make soups. This is one I make quite frequently--it is super easy to make and doesn't take very long.

4-5 cups chicken broth
1-2 cups water
2 cups carrots, sliced
1/4 cup dried onion (or 1/2 cup onion)
4 stalks celery, sliced
1 cup peas
1 1/2 cups cooked chicken
1 can cream of chicken soup
8 oz wide egg noodles
salt
pepper
2 TBSP parsley (optional)

Combine your broth, water, vegetables, chicken and seasonings in a large pan and bring to boil on medium heat. Cook until vegetables are just tender (25-30 minutes). Add egg noodles and boil for 6-8 minutes, or until noodles are done. (You may need to add a little more liquid--just add water a bit at a time.) Add cream of chicken soup. Cook until heated through.

Cheesy Vegetable Soup

This is the easiest and quickest soup ever--plus it tastes great! This soup takes about 30-35 minutes to make.

2 cans chicken broth
1 1/2 cups water
1 cup carrot, sliced or shredded(I use baby carrots, --already peeled!)
3-4 stalks celery, sliced
1/2 bag frozen chopped broccoli
1/4 cup dried onions (or 1/2 onion, diced)
6-8 oz Velveeta cheese, cubed
1 TPSP parsley, opt.
Salt and pepper to taste
**

Boil vegetables in chicken broth and water on medium heat until vegetables are tender (not mushy) about 20-30 minutes. Add Velveeta cheese and seasonings, stirring occasionally until cheese is melted. I like to thicken my soup a bit with either a cornstarch/water mixture (1-2 TBSP cornstarch to 1/2 cup water), or flour/water mixture (1/4 cup flour to 3/4 cup water in a container with lid and shake vigorously to get lumps out), cook's preference. Once cheese has melted, "soup's on!"

**Sometimes if I have leftover cooked ham or chicken, I will add to the soup along with the cheese.

I like to serve this with garlic toast and some sort of a fruit. Yum, yum, yum!