But I have had several request for recipes so here goes:
Chicken Tortilla Soup
1 roasted chicken (or roast your own cheaper and better for you)
1 2lb brick of regular Velveeta
2 cans of Rotel Tomatoes
4 cans of chicken stock or broth (they are the same thing)
2 cans of Mexicali corn
2 cups of heavy cream (hey you said you liked it!)
2 cups of a quality enchilada sauce
1 T. of chili powder
1 bag of inexpensive taco chips crushed up
topping; fresh limes, shredded cheese, sour cream, fresh cilantro, fresh diced jalapeno
Tear as much meat of the chicken and you can and shred it. Set it aside for later.
In a large soup pot add your chicken stock and rotel tomatoes; bring to a rapid boil. While you are waiting dice up the cheese. When you have a boil turn the temp. down and add the cheese and the corn. Let the cheese melt into the liquid slowly. Keep an eye on the soup and stir often. Once the cheese is melted add the cream and 1 cup of the enchilada sauce. Add the chili powder, 1/2 the bag of crushed chips and the chicken. Let everything heat up and come together. If it is to thick you can add chicken stock or milk or water to thin it down.
Serve with the toppings and the remaining crushed chips and enjoy.
Ina's Tuscan Bean Soup
1/2 teaspoon fresh ground pepper
I did not puree the soup but left it whole, many others who made this recipe also left whole and raved about it. If you don't have or can't find the cannellini beans you can use white navy beans. I have used canned beans in a pinch-just rinse them well. The cannellini beans are worth the effort to find though, look at Green Acres or you can order them online.