Tortilla Corn Chowder

Another soup recipe for the weekend and this beautiful cooler weather. This came from Southern Living's All-Time Favorite Soups and Stews. It is very good and really easy to make.

Tortilla-Corn Chowder

5 cups ready-to-serve chicken broth
1 large onion, chopped
2 cloves garlic, minced
6 large ears fresh corn (2 small bags frozen corn)
4 (6-inch) corn tortillas, coarsely chopped
1 (4.5 ounce) can chopped green chiles, undrained
½ cup sour cream
2 to 3 tablespoons chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
Garnishes: crushed tortilla chips, sour cream, fresh cilantro springs

1. Combine first 3 ingredients in a Dutch oven.

2. Cut corn from cobs, scraping cobs well to remove all milk; add corn or frozen corn to Dutch oven.

3. Stir in tortilla pieces. Cover and simmer over medium-love heat 1 hour and 15 minutes, stirring occasionally. Remove from heat.

4. Stir in green chilies and next 4 ingredients: cook until heated.

5. Spoon into individual soup bowls. Garnish, if desired with tortilla chips, sour cream and cilantro.
Yields: 2 quarts.

If freezing: leave out sour cream and cilantro. Add these right before serving.


Shopping list: 40 oz. Chicken broth
1 large onion
2 cloves garlic
6 ears corn or 2 small bags frozen corn
4.5 oz can green chilies
4 oz. sour cream
fresh cilantro

Taken from: Southern Living All-Time Favorite Soup & Stew Recipes, Jean Wickstrom Liles, editor, Oxmoor House, l996.

Chicken Broccoli Cheese Soup

Soup! Yes, time for making soup and chilli again. I usually do not use a recipe for making soup. But this recipe is excellent. It is also from Margaret Trousdale years ago. I have made it so many times and taken it to friends who are sick. It is hearty and makes a big pot full.

Chicken Broccoli Cheese Soup

4 c. cubed chicken, cooked
2 Tbsp. butter
3/4 c. onion, chopped
6 c. chicken broth
1/8 tsp. garlic powder
1 tsp. salt
2- 10oz. frozen chopped , broccoli (or 3 cup fresh, chopped)
6 c. milk
8 oz thin noodles
1 pound Velvetta cheese, cubed or shredded (if you use other cheese it will not melt smoothly)
1 Tbsp. Tone chicken base (or 2 chicken boullion cubes

1. Cook the chicken and cube.

2. Saute the onions in the butter.

3. Add the broth, chicken, garlic and salt. Cook 5 minutes.

4. Add the noodles and cook until soft.

5. Add the thawed broccoli, then the milk and heat. Do not let it boil after adding the milk. Keep just below boiling temperature.

6. Add the cheese and stir until melted.

Very good served hot with crusty French bread or Ritz crackers.