Chicken Tortilla Soup

2 cup cooked brown rice
1 can whole kernel corn
1 can Mexican diced tomatoes
1 can black-eyed peas
4 cups chicken broth
1 package taco seasoning
2 cooked chicken breasts, shredded

Cook chicken and shred.  Add all ingredients into large pot and simmer on medium heat about 20 minutes.  Serve with crushed tortilla chips, cheese, sour cream, tomatoes, green onion, and/or avocado.

So yummy!  This is coming from a girl who doesn't eat this kind of soup because of nausea when I was pregnant with my daughter.  Thanks to this recipe I think I have finally overcome the nausea problem.  It really is delish!

Clam Chowder

1 cup onion, chopped
1 cup celery, chopped
2 cups potatoes, peeled and chopped
3/4 cup butter/margarine
3/4 cup flour
1 qt half and half
1 1/2 tsp salt
2 T red wine vinegar
2 6 oz cans clams

Place chopped vegetables in med. saucepan with juice from clams. Add enough water to just cover. Bring to a boil and cook until potatoes are tender.  Meanwhile in large pot, melt butter over med to low heat.  Whisk in flour a little at a time.  Add half and half and salt.  Let it heat and thicken.  Once sauce thickens, dump the vegetables (water and all) into the sauce and stir.  Add clams and vinegar.  Let it heat all together until mixture thickens to desired consistency.

Garlic Potato Soup

2 lbs potatoes, chopped

Cook 1/2 onion and 4-6 cloves minced garlic; 5 minutes
Add 28 oz chicken broth, potatoes, and 1/2 tsp salt and pepper.
Bring to boil. Reduce heat, simmer uncovered 10-12 minutes.
Blend half the soup at a time. Thin with water.

Serve with bacon bits, cheese, sour cream and green onions.

I love this recipe because it is made from things that are pretty much always in my pantry. So when it is time to start dinner and I have nothing planned, wala, 30 minutes later dinner is served.