Simple Chicken Noodle Soup

4 c. chopped, cooked chicken

1 c. chopped celery

1/4 c. chopped carrots

1/4 c. chopped onions

1/4 c. butter

8 oz. egg noodles

2 boxes (32oz) Swanson chicken broth

3-4 c. water

1/2 t. dried marjoram

1/2 t. ground black pepper

1 bay leaf

1 T. dried parsley (I prefer fresh)

1. In a large stock pot, saute celery and onion in butter.

2. Add chicken, carrots, broth, water, marjoram, pepper, bay leaf and parsley. Simmer 30 minutes.

3. Add noodles and simmer 10 more minutes.

Chili's Enchilada Soup

1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (flour found in baking section of stores)
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo

Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

Broccoli Soup

This is an easy one and really yummy.

2 Stalks of Broccoli
1 bunch of onions
8 cups water
4 chicken bouillon cubes
3-6 potatoes cubed
Boil till tender.

Remove from heat and add 1 lb Velveeta cubed. Stir until melted.

On low heat add rue (1cup butter to 1 cup flour) to thicken.

Taco Soup

1 Family size can Chicken and Rice Soup
1 can Ranch Style Original Texas Beans
1 can Rotel Mexican diced tomatoes w/ lime and cilantro
1 can corn (or 1-1/2 cups)
1 lg can chicken
1 soup can of water

Mix all together and heat through. Serve with tortilla chips, shredded cheese and sour cream. It's so easy, no preparation necessary!