Ingredients:

1 tablespoon vegetable oil
3 -4 garlic cloves , minced
1 (4 ounce) can of chopped green chilies , drained
1 cup chopped fresh tomato
1 small onion , chopped
1 (12 ounce) can V8 vegetable juice (I use spicy V8 juice)
1 finely chopped jalapeno pepper (optional)
1 tablespoon Worcestershire sauce
2 chicken breasts , cooked and shredded
vegetable (such as zucchini,corn,kidney beans)
4 1/2 cups water
1 beef bouillon cube (I use Knorr extra large)
1 chicken bouillon cube (I use Knorr extra large)
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
fried tortilla , in strips, for garnish
avocado , for garnish
shredded cheese , for garnish
cilantro , for garnish

Preparation:

Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve. In a large pot, saute first four ingredients until tender. Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) . Cover and bring to a boil. Reduce heat to low and simmer for about an hour. Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.). Simmer until the vegetalbes are tender, about 30 more minutes. To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person). Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp. Lightly sprinkle the tortilla strips with salt if desired. Layer the tortilla strips in bowls. Sprinkle with chopped avocado if desired. Ladle soup into bowl. Sprinkle with shredded cheddar cheese and cilantro and serve immediately.

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Ingredients:

1 lb ground beef
3 (16 ounce) cans beans (kidney, navy and white beans are good together)
1 large onion , chopped
1 (16 ounce) can diced tomatoes
1 (4 1/2 ounce) can green chilies
1 (15 ounce) can tomato sauce
1 (16 ounce) can white corn (juice and all)
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
1/2 cup water

Preparation:

Cook beef and onions together, drain and rinse. In a large sauce pan, add beef mixture with other ingredients. Bring to boil. Reduce heat. Simmer for 15 minutes. When serving, sprinkle with shredded cheese. I like to slice flour tortillas and fry them in a little hot oil and drain, and put them on top. Corn chips are good too.

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Ingredients:

1 1/2 tablespoons olive oil
3/4 cup orzo pasta (rice-shaped pasta)
3/4 lb boneless skinless chicken breast , cut into matchstick-size strips
1 medium white onion , thinly sliced
6 garlic cloves , thinly sliced
2 jalapeno chiles , thinly sliced
1/4 cup fresh lime juice
1 large tomato , seeded, chopped
1/4 cup chopped fresh cilantro
5 cups low sodium chicken broth
fresh cilantro (to garnish)

Preparation:

Cook orzo in pot of boiling salted water until just tender. Drain well. Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken; sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs.

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Ingredients:

1 lb black beans
2 stalks celery , minced
1 large carrot , peeled and diced
1 medium onion , diced
4 1/2 cups water
1/4 lb bacon
5 garlic cloves , minced
1 tablespoon chili powder
2 teaspoons cumin
1/2-1 teaspoon cayenne pepper
1/2-3/4 teaspoon ground pepper
1 jalapeno pepper , seeded and minced
1 bay leaf
8 cups chicken broth or 8 cups beef broth
salt

Preparation:

Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain. Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes. Mix in garlic, celery, carrot, onion, jalapeño and bay leaf. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Add chili powder, cumin, cayenne and pepper. Stir until aromatic, about 1 minute. Add beans and broth. Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours. I have used more broth to make it a soup. Season with salt. Mustard’s serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.

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Ingredients:

2 (10 1/2 ounce) cans cream of celery soup
2 (10 1/2 ounce) cans cream of mushroom soup
2 (10 1/2 ounce) cans cream of chicken soup
1 (15 ounce) can diced tomatoes
1 cup salsa (chunky)
2 (10 1/2 ounce) cans cheddar cheese soup
2 (15 ounce) cans chicken broth
1/4 cup fresh cilantro , chopped
4 garlic cloves , minced
1 teaspoon red chili powder
salt , to taste
1 (4 1/2 ounce) can diced green chilies
1 onion , chopped
pepper , to taste
4 chicken breasts , cooked and chopped

Preparation:

Add all to large pot. Bring to a boil and simmer 1 hour. Can be topped with: Flour tortilla chips, cut into strips and fried. or shredded cheese. I did not add the cilantro, red chili powder, salt or pepper. (I forgot). I also used fat free soups where I could. This was still delicious.

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Ingredients:

1 1/2 cups water
1 small onion , chopped
1 1/2 cups beef broth (no or low sodium)
1 cup salsa (or more if you like spicier)
1 teaspoon cumin
sour cream , optional
3 cans black beans

Preparation:

Before beginning, drain and rinse two of the cans of black beans and set aside. Using a potato masher, mash up the remaining can of beans with the juice. Add the salsa and cumin to the mashed beans and set aside. In your pot, combine the broth, water and onion, and bring to a boil. Simmer till onions are tender. Add the rinsed and mashed beans and stir well. Simmer at a low heat for half an hour or so. Serve with a dollop of sour cream.

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Ingredients:

1 (15 ounce) can pinto beans
1 (15 ounce) can navy beans
1 (15 ounce) can black beans
1 (15 ounce) can green beans
1 (15 ounce) can corn
1 (15 ounce) can black-eyed peas or 1 (15 ounce) can purple hull peas
1 (14 ounce) can tomato sauce
1 (10 ounce) can Rotel Tomatoes
2 cups water
1 small onion , chopped
1 (1 ounce) package ranch dressing mix
Suggested condiments of your choice
1 (1 1/4 ounce) package taco seasoning mix

sour cream
sliced jalapeno
grated cheese
picante sauce or Tabasco sauce
crushed tortilla chips or Fritos corn chips
green onion

Preparation:

Drain and rinse first six ingredients in a large colander. Put in a crockpot or large pot. Add all other ingredients, stirring to mix well. Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.

Ingredients:

1 large onion , chopped
2 lbs ground beef
1 (16 ounce) can pinto beans , undrained
1 (16 ounce) can black beans , undrained
1 (28 ounce) can tomatoes , diced
2 (7 ounce) cans white shoepeg corn , undrained
2 envelopes taco seasoning mix
1 envelope dry ranch dressing mix
1 (10 ounce) can Rotel tomatoes & chilies or 1 (10 ounce) can Old El Paso tomatoes & chilies
1 (16 ounce) can kidney beans , undrained
taco cheese , Finely shredded
tortilla chips , crushed

Preparation:

Brown meat and onions. Add remaining ingredients, except cheese and chips. If soup seems too thick, add 1 cup water. mSimmer, covered for 30 to 45 minutes. Spoon into bowls. Sprinkle cheese and chips on top. Serve while hot.

Ingredients:

3 garlic cloves , minced
1 medium onion , chopped
2 teaspoons chili powder
1 tablespoon olive oil
1 (28 ounce) can tomatoes , crushed
1 (10 3/4 ounce) can chicken broth
1 teaspoon oregano or 1 teaspoon italian seasoning
1 cup corn
1 cup white hominy (optional)
1 (10 3/4 ounce) can water
1 (14 1/2 ounce) can black beans , rinse and drained
1/4 cup cilantro , chopped
1 (4 ounce) can green chili peppers , chopped
2 boneless chicken breasts , cooked and chopped
avocado , chopped
monterey jack cheese , shredded
green onion , chopped
tortilla chips , crushed

Preparation:

In a medium stock pot, saute onion and garlic in oil. Stir in chili powder, oregano/Italian seasoning, tomatoes, broth and water. Bring to boil and simmer for 5 to 10 minutes. Add corn, hominy, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls and garnish with avocado, grated Jack cheese, chopped green onion, or crushed tortilla chips.

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Ingredients:

Meatballs
2 garlic cloves, minced
1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
1 egg, beaten
1/2 lb lean ground beef
1/4 teaspoon pepper
1/2 carrot, minced
1/2 cup cooked rice
1/2 cup cilantro leaf, chopped
1/2 teaspoon salt
1 teaspoon ground cumin

Albondigas Soup
1 (16 ounce) can diced tomatoes (with nothing added)
6 cups chicken broth (I usually use nonfat and low sodium)
1/2 cup onion, chopped
3 stalks celery, cut in chunks
1 teaspoon oregano
1/2 teaspoon ground cumin
1/2 cup cilantro
1 large zucchini, sliced
pepper
salt

Preparation:

Make the meatballs first: Combine everything and mix thoroughly. Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup). You should make around 20 to 24 meatballs, set aside. Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot. Bring to broil, and reduce heat and simmer for 10 minutes. Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly). Return to simmer and cook another 10 minutes. Add zucchini and cook 10 minutes. Season with salt and pepper, to taste. You could top the soup with cooked rice, or just by itself.

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