Tomato Soup

from Rebecca Jackson

3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon dried oregano
1 can (28 ounces) plum tomatoes including liquid
1 cup water
1 cup chicken broth
4 tablespoons tomato paste
1/4 cup chopped fresh basil
1 teaspoon salt
1 cup half and half
Salt and freshly ground black pepper
Juice of 1 or 2 limes

Directions
Heat oil in a large heavy pot over medium-high heat. Add onion and
cook, stirring, until softened. Add garlic, paprika, and oregano. Cook
about one minute, stirring.

Add tomatoes, water, chicken broth, tomato paste, basil, and salt.
Bring to a simmer, cover, and simmer 30 minutes.

Turn off heat and blend with hand blender until smooth. Add half and
half. Season to taste with salt, pepper, and lime juice. Serve hot or
cold.

Janelle's Black Bean Soup

1 onion, chopped

1 T cumin

3 cans black beans

3 c salsa

1 can chicken broth

In a blender, combine 2 cans black beans, chopped onion, and chicken broth. (Keep the juice from the beans if you want a thinner soup, otherwise just add the beans.) Put blended mixture into a large pot. Add salsa, cumin, and remaining can of beans. Bring to a boil then reduce heat and simmer for 30 minutes. Serve with tortilla chips.

Southwest Chicken Soup

3 chicken breasts

1 c salsa

1 c chicken broth

1 can black beans

1 can corn

¼ c taco seasoning

Combine all in crock pot and cook for 6-7 hours on low (about 4 hours on high). Shred the chicken when ready to serve. Serve with shredded cheese, sour cream, and corn chips. You can add more chicken broth if you want a thinner soup.

Michelle's Tex-Mex Chicken Soup

1 Tb olive oil

1/2 c minced onion (dehydrated onion is fine)

3 cloves garlic, minced

2 tsp chili powder

1/2 tsp cumin

1/2 tsp oregano

4 c water

1 can condensed tomato soup

28 oz can diced tomatoes

1 c salsa

1 10 oz can chicken chunks, drained

2 or 3 chicken bouillon cubes

2 14 oz can black beans, drained

2 14 oz cans of corn, drained

1/2 c sour cream

1/4 c chopped fresh cilantro

tortilla strips

Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook for 1 minute.

Stir in water, tomato soup, diced tomatoes, salsa, shredded chicken, and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes. Serve soup with tortilla strips.