Hearty Chili

1 lb. lean ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
1 can (28 oz) diced tomatoes
1 can (15 oz) dark or light red kidney beans
1 can (6 oz) tomato paste
2 Tbsp. chili powder
1 tsp. salt

Brown ground beef with onion and bell pepper in a large saucepan.  Drain.  Add tomatoes, beans, tomato paste, chili powder, and salt.  Bring to a boil.  Reduce heat, simmer 1 hour.

Makes about 6 cups.

**Add 1 can of whole kernel corn, drained if desired 

Mom's Chicken Noodle Soup

1 uncooked chicken breast
7 C. water
1 tsp. chicken bouillon
1 onion (chopped)
1/4 tsp garlic
2 carrots (peeled and sliced thinly)
2 stalks of celery (chopped)
2 oz. uncooked egg noodles
2 Tbsp. parsley
Salt
Pepper 

Bring water to boil in a large pan.  Add bouillon and chicken, simmer for 10 minutes or until there's no trace of pink.  Remove chicken and let cool.  To the broth add onion,  garlic, carrots, and celery.  Simmer about 10-15 minutes or until vegetables are soft.  Add the cut up cooled chicken back to the pan along with the uncooked noodles, parsley, salt, and pepper to taste.  Simmer a few minutes until noodles are tender.

Makes 4 servings.

Rachel Ray's Beef Tinga

2 lbs. beef chuck, cut into 1 1/2" cubes
Salt and pepper
Flour, for dredging
3 tablespoons corn oil
1 lb. Mexican chorizo (fresh), about 1 lb., casings removed
1 large onion, chopped
4 cloves, garlic, thinly sliced
1/2 Tbsp. cumin, half a palmful
1/2 Tbsp. Mexican oregano, half a palmful
1/2 Tbsp. ground coriander, half a palmful
1 can beef consomme
1 14.5 oz can diced tomatoes
1-2 Tbsp. pureed chipotle in adobo for a medium to extra-spicy heat level
1 Tbsp. honey

Serve with:  Flour tortillas, warmed
wedges of lime
queso fresco, crumbled
sliced fresh/pickled jalapenos
thinly sliced red onions

Yields 4-6

Preheat oven to 325*.  Pat meat dry and season with salt and pepper.  Dredge pieces in flour.  Heat a large dutch oven over medium-high heat with the oil.  Add meat and brown in batches until very brown; remove to plate, add chorizo and brown.  Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes.  Add in stock, tomatos, chipotle puree, honey and reserved meat to the pot.  Bring to a boil and transfer to oven.  Cook 1 1/2 hours, until very tender. 
Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapenos and onions alongside.

Steve's Turkey Chili

From Steve H., Whom I work with....

1 pkg Ground Turkey
1 can Bush's medium chili beans
2 cans of tomato soup
1 can diced tomatoes in lime juice
1 bag Mexican blend cheese
1 container sour cream

Brown ground turkey.  Add chili beans and tomato soup.  Stir in diced tomatoes in lime juice.  Once heated through top with cheese and sour cream.  

Chicken Noodle Soup
Ingredients:

• 1 chicken whole, no skin, cut up
• 2 medium Carrots --peeled and chopped
• 1/2 cup onion --peeled and chopped
• 2 Stalks celery --coarsely chopped
• 2 1/2 teaspoon Salt
• 2 teaspoon parsley
• 3/4 teaspoon marjoram
• 1/2 teaspoon basil
• 1/4 teaspoon Poultry seasoning
• 1/4 teaspoon Pepper
• 1 Bay leaf
• 2 qt Water
• 2 1/2 cup egg noodles

Directions:
Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting,covered or until noodles are tender. Makes 3 1/4 quarts.
Servings: 8-10
Time to Prepare: 8-10 hours + 30 minutes
Nutritional Information: 63 Calories; 1g Fat (10% calories from fat); 3g Protein; 12g Carbohydrate; 13mg Cholesterol; 693mg Sodium - 1 Point for Weigh Watchers

Crockpot Chicken Noodle Soup

2 large chicken breast, frozen
8 slices center cut bacon, chopped
3 medium potatoes, cubed
1 pepper (personal preference for spice)
1 can corn
1 can cut green beans
1 cup finely cut chives
1 cup sliced mushrooms
12 oz. egg noodles
1 teaspoon basil
1 teaspoon coarse ground black pepper
1 tablespoon olive oil
2 teaspoons salt (season to taste)
64 oz. water

Excluding the egg noodles, put all ingredients into the crock pot, including the juices in the canned vegetables. Do not worry about cutting the frozen chicken breast at this time. Cook on high for 4. 5 hours. Using a wooden spoon, chop the chicken breast into bite size pieces.Add egg noodles and continue cooking for an additional 45 minutes to 1 hour. Suggest serving with salad and garlic toast. Makes approx. 6 servings

Chicken Tortilla Soup

8 ounces carrots, diced
8 ounces celery
8 ounces onions
1/2 teaspoon garlic powder
salt and pepper
2 tablespoons corn oil
4 cans chicken broth
1 can tomatoes, diced
1 can Rotel tomatoes & chilies, Diced
1 (1.25-1 1/2 ounce) packet taco seasoning
1 (10 count) package corn tortillas, broken into small pieces
12 ounces chicken meat, diced, poached or grilled fajita meat
1 cup milk
12 ounces monterey jack cheese, shredded
corn tortilla chips, broken into small pieces

Saute carrots, onions, celery in corn oil, Garlic Powder, Salt and Pepper until tender. Add chicken broth and bring to boil. Add tomatoes, Rotel, taco seasoning, and chicken. Cut Tortillas into small pieces and add to broth mixture. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes. Add milk and simmer for additional 10 minutes. If thicker soup is desired, add more diced tortillas and let incorporate into soup. Garnish with shredded cheese and broken tortilla chips. Substitutions: 1 cup Masa Harina (Masa Flour) for 1 12 ct. package of Yellow Corn Tortillas Gradually add masa flour mixing into broth. Mixing thoroughly into broth. If thicker soup is desired, add more masa flour.

Comment: My favorite Tortilla Soup is from the Red Robin. This is almost identical. Very easy. I would start with 8 tortillas and go up from there - 10 was a little thicker then I like. You can always add more.

6 servings