Cream Cheese Potatoe Soup

2 cups chicken broth
1 cup carrots diced
1 onion chopped
1/2 cup celery chopped
2-4 cups potatoes chopped
2 tbsp flour
salt to taste
1/4 tsp white pepper
8 oz. cream cheese
2 cups milk
2 tbsp butter

Combine broth, vegetable, salt and pepper. Cook until veggies are tender. Stir in cream cheese until it melts. Add milk. Blend melted butter and flour. Add to the soup until it thickens.
Top with cheddar cheese to serve

Chicken Enchilada Soup

Cooked chicken – shredded or finely chopped to taste
I use @ 4 breasts for half recipe
10 cups chicken broth****
4 cups grated Colby jack cheese
2- 28oz. Cans Green chili enchilada sauce
4- 8oz. Tomato sauce
1 tsp. Garlic powder
8 Tbsp. Corn starch

Dissolve cornstarch in 2 cups of broth.
Combine all ingredients in pan. \Bring to a boil, cook until it begins to thicken.

Serve with diced tomatoes, additional cheese, sour cream and chips.

Minestrone Soup

¼ c. olive oil (must use olive oil)
1 medium onion sliced
2 cloves garlic minced
2 carrots sliced
2 stalks celery sliced
1 20 oz. Can stewed tomatoes (Italian style)
2 can chicken broth
2 tsp. Basil
21 tsp. Oregano
1tsp.salt
¼ tsp. Pepper
1 can kidney bean drained
1 van green beans drained
2 cups shredded red cabbage
1 zucchini chopped
½ cup uncooked noodles (mini shells)

Heat Oil. Add onions, carrots, garlic, and celery. Cook till onion is soft. Add tomatoes, chicken broth and spices. Simmer 20 minutes. Add macaroni and cook 10 minutes more. Add zucchini and cabbage. Cook for 5 m minutes. Add beans and cook until noodles are done.

Serve with fresh parmesan cheese and crusty bread.

Chicken Tortilla Soup

4-5 chicken breast shredded
7 cups chicken broth
2 cans pinto beans
1 can black bean
2 cans corn
1 chopped onion
1 pkg dry taco seasoning mix
1 pkg dry Ranch dressign mix
1 10oz. can Rotel tomato

Combine all ingredients, bring to a boil.Simmer for 1 hour.
Add sour cream, shredded cheese, and chips to your bowl if you want. We had
it with corn bread.

Chili- one pot

1 Cup chopped celery
1 Cup chopped onion (I used dehydrated)
1 Pound extra lean ground turkey (Iuse ground beef too)

Brown and sauté the first 3 ingredients (do this in a nonstick pan, do not add oil)

Add:
1 packet Hidden Valley Ranch Salad Dressing Mix, dry
1 packet Chili Seasoning mix
1 small can diced green chilies (do not drain)
1 Tablespoon ground cumin
1 Tablespoon minced garlic
1 Teaspoon salt
1 Teaspoon pepper
1 can chopped or pureed Stewed tomatoes (do not drain)
4 cans of a variety of beans (black, navy, pinto, white etc.) (do not drain)
4 cups of water (We like thick chili, so I only used one can of water, by using one of the bean
cans, you may want more or less)

Simmer for half an hour. (don’t add any extra water until the chili has simmered for a while as it does get a little thinner as it cooks)

1 Cup of chili = 2 points for Weight Watchers