Green Chili Soup

Yummy I love this soup

1 lbs. of what ever meat you like.... I usually do what is on sale or no meat at all

6 potatoes peel and dice

2 7 oz cans of green chili (do what you want depending on what you like)

1 onion

4 tablespoons of chicken bouillon

3 bay leafs

1/2 tablespoon of pepper

1 1/2 cups of cheese

a bushell of cilantro

put your meat, potatoes, green chili, onion, bouillon, pepper and 1/2 of the cilantro in your pot and than fill it 75 % full of water.... let boil...when the potatoes are done add the cheese and keep stirring until it is all melted and then add the rest of the cilantro and let simmer for about 15min and then it is done!

I put more cheese on top when I serve it and I eat it with a tortilla or chips!

Tortilla Soup

We love this soup!
2 1/2 Cup Chopped Raw Chicken

1 Can (15.25 oz.) Corn, drained

1 Can (10.5 oz.) Cream of Chicken Soup

1 Can (4 oz.) Diced Green Chile

2 Tbls. Fresh Cilantro

1 1/2 tsp. Taco Seasoning

1 Can (14 oz) Chicken Broth

1 Cup Water

Mix in pot & cook until the chicken is done.

THEN, take 1 cup soup juice & 1 Cup Sour Cream & mix together until smooth & add back into the soup. Serve with sliced strips of tortilla.

Hot-and-Sour-Cabbage-Soup

If-you-like-chinese-food-you'll-like-this-soup!-So-yummy!

4 (15 ounce) cans chicken broth
1 pound crumbled ground pork
1 small head green cabbage, cored and chopped-to-bite-size
1 1/2 cups fresh bean sprouts
1 bunch green onions, chopped
1 (15.25 ounce) can whole kernel corn
10 fresh mushrooms, sliced
1 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
1/3 cup distilled white vinegar
1 1/2 teaspoons sesame oil
1/4 cup Szechwan sauce
1/4 cup soy sauce
1/3 teaspoon cayenne pepper

DIRECTIONS
Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste. Makes-about-6-servings.

Don't-use-red-cabbage!-It'll-turn-the-meat-purple-and-freak-your-family-out.

Yummy! Cauliflower Soup

I just made this soup for dinner. It's easy! I must admit that I altered the recipe just a tad. I'll review in just a second and get back to you.

I am stuffed! I thought is was very tasty, creamy, and too hot to gobble up... my tongue is a little scorched. :( Thankfully not burnt or I would look like this />{o} ....just goofing.

I followed PW's recipe pretty close, although I don't usually measure. I added some ham chunks and sauted that with the veggies. Mel thinks it would be better with picnic ham...saltier I guess but what does he know he double salts everything and besides that he has a terrible head cold! ;)

The veggies were probably chopped up finer than PW's because I didn't use a knife...that was fine but next time I will leave the cauliflower chunkier. Cheese would also be nice and next time I may have to make it NM style...green chili, anyone?