Tortilla Chicken Soup

3 cloves garlic, minced
1 onion, chopped
3 Tbsp. butter
2 Tbsp. all-purpose flour
3 (14 oz.) cans chicken broth
4 cups half and half (1 quart)
1 (10.75oz) can cream of chicken soup
1 cup fresh salsa (canned works fine)
1 (15oz) can creamed corn
6 boneless, skinless chicken breasts (or 2 cans chicken)
2 tsp. ground cumin
1 (1.1oz) package dry fajita seasoning
3 Tbsp. chopped, fresh cilantro
16 oz. Tortilla Chips
8 oz. shredded Monterey Jack Cheese

In a large pot, over medium heat, saute the garlic and onion in the butter for 5 minutes. Add flour and stir well, cooking for 1 minutes more. Add the broth and half and half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 Tbsp cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 oz. shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 oz. cheese and remaining 1 Tbsp cilantro and serve.

Harvest's Taco Soup

1 lb. ground beef, browned with
1 Large onion, chopped
1 pkg. Taco Seasoning
1/2 pkg. Ranch dressing mix (dry)
1 can corn
1 can Pinto Beans
1 can Kidney beans
2 cans Mexican Stewed Tomatoes
2 cans Italian Stewed Tomatoes


Serve with a dab of sour cream, grated cheese and corn chips

Cheeseburger Soup

1/2 pound ground beef
3/4 c. chopped onion
3/4 c. chopped carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tsp. butter or margarine, divided
3 c. chicken broth
4 c. diced red potatoes (1 3/4 pounds)
1/4 c. all-purpose flour
8 oz. Velvetta cheese, cubed
1 1/2 c. milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 c. sour cream

In a 3qt. saucepan, brown beef, draw and set aside. In the same saucepan, saute onions, carrots, celery, basil, and parsley in 1 tbsp. butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper, cook and stir until cheese melts. Remove from the heat; blend in sour cream.

YIELD: 8 servings (2 1/4 quarts)