Chicken Corn Soup

I got this recipe a couple years ago from Angie Pisciotta at an Enrichment activity. My family loves it! The ingredients are pretty simple, but it is very tasty. I like to use rotisserie chicken from the grocery store or Costco for a great flavor.

1 16 oz. package frozen whole kernel corn, thawed
1 cup chicken broth
1 4 oz. can diced green chili peppers
2 tbsp butter or margarine
1 tsp dried oregano, crushed
1/4 tsp salt
1/4 tsp pepper
1 clove garlic, minced
1 cup milk
2 cups chopped, cooked chicken
1 cup chopped tomatoes
1 cup shredded Monterey Jack cheese

In a blender combine half of the corn and the chicken broth. Blend until nearly smooth.

In a large saucepan, combine corn mixture, remaining corn, chili peppers, butter, dried oregano, salt, pepper, and garlic. Bring to a boil, reduce heat; simmer uncovered for 10 minutes. Stir in milk and chicken; heat through. Remove from heat. Stir in cheese until melted. Add tomatoes, if desired.

Taco Soup

TacoSoup

1 lb hamburger
1 pkg taco seasoning
1 small onion, chopped
1 green pepper, chopped
1 big can of chopped tomatoes
1 big can/bottle of V8 juice
1 can of chopped olives
1 can of Rotell
1 can of corn
1 can of kidney beans
1 bag of Frito chips
shredded cheese
sour cream

Brown hamburger, strain, rinse and set aside. In same pan saute onion and green pepper add hamburger and season with taco seasoning according to directions on package. Put this in the crockpot. Open each can and add to crockpot. Warm in crockpot for 2 hours or cook on stove if you need it faster. To serve put a handful of Frito chips in bottom of bowl, add soup and sprinkle cheese on top along with a small spoonfool of sour cream. (The two secret ingredients that really make this delicious are the taco ssg for the meat and the V8 juice. They both add a yummy flavor).