Chicken Tortilla Soup

It's fall... time to get out the big soup pot and start simmering away! This is a good and easy version of this soup, (not Cafe Rio's, but still yummy.) I like to serve it with tortilla chips, shredded cheese and a small dollop of sour cream.

Chicken Tortilla Soup

1small onion, chopped

2 tsp minced garlic

2 Tb oil

1 (16 oz) can Mexican stewed tomatoes

1 (42 oz) can/box chicken broth

1 lb. chicken- boneless, skinless, cut into 1/2" chunks

2 cups frozen corn

1 tsp lime juice (or more to taste)

1/2 tsp cayenne pepper

1 tsp chili powder

1 tsp salt

Cook onion in oil. Add garlic and saute 2 to 3 minutes. Add tomatoes, spices and broth. Bring to a boil. Reduce heat and simmer 10- 15 minutes. Stir in chicken and corn. Continue to cook 10- 15 minutes or until chicken is done. Add lime juice. Serve hot.

Southwest Corn Chowder

Fall... Sweaters, changing colors, and a chill in the air, but best of all SOUP. Yummm! I got this recipe from my friend, Connie, and it is one of my favorite to make. It's especially good in a warm bread bowl with cheese on top. It has a little zip to it- just adjust the pepper jack cheese to your liking. Enjoy!

Southwest Corn Chowder

4 slices of bacon

1 1/2 lbs. potatoes, peeled and cubed

1 small onion, diced

2 celery stalks, diced

1 can cream of chicken soup

3 cups milk

8 oz. pepper jack cheese, grated

1 pkg. frozen corn

1/4 tsp pepper

8 oz. shredded Colby jack cheese

Cook bacon. Remove when crisp. Saute onion and celery in the bacon drippings. Add potatoes, milk and soup. Bring to a boil. Reduce heat. Simmer for 8 min. Add corn, cheese and pepper. Cook 5 minutes or until cheese melts and potatoes are tender. Serve with crumbled bacon and cheese on top.

*I add a small can of green chilies for a little extra spice*