Buffalo Chicken Soup

Ingredients:

• 6 cups milk
• 3 (10 1/2 ounce) cans cream of chicken soup (use any flavor creamed soup you like chicken, mushroom, celery, etc I use 2 chicken and 1 celery)
• 3 cups cooked chicken
• 1 cup light sour cream
• 1/2 cup ranch dressing or blue cheese dressing
• 1/2 cup hot sauce, adjust to your taste

Directions :
1. Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.
2. Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.
3. Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
4. Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.

Semi-Homemade Broccoli and Cheese Soup

Recipe from: Samster Mommy

Ingredients:
2 cans Broccoli Cheese Soup
2 cans Cheddar Cheese Soup
2 heads of fresh broccoli cut into bite size florets
shredded cheddar for topping
milk

Directions:
1. In a large pot cook, your soup can contents + 2 cans water & 2 cans milk. (The cans call for all milk but I don't think you need that much, it's up to you & how creamy you like it).

2. Once it comes to a boil turn down to low and season with salt & pepper.

3. In a microwave safe glass dish with lid, steam your broccoli florets. (add about 1/4" of water to the dish and microwave on high anywhere from 2-5 minutes depending on the veggie & amount)

4. Drain broccoli, season with s&p, add to soup pot.

5. Stir & serve with shredded cheddar on top.

Paula Deen's Italian Chicken and Vegetable Soup

Ingredients:
2 tablespoon olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pound)
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
Grated Parmesan, (optional)

Directions

1. In a large Dutch oven, heat olive oil over medium-high heat.
2. Add chicken, and cook for 10 minutes, stirring frequently.
3. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes.
4. Top each serving with grated Parmesan cheese, if desired.


Recipe can be found here!

Turkey Chili

From: Megan at Sugar and Spice
Ingredients
2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 Tbsp tomato paste
3/4 cup chicken or turkey stock
2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
1 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked turkey meat
Sugar

Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.
Method

1. In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2. Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3. Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

*The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.

Makes about 12 cups. Serves 8.

Recipe may also be found here.

Chicken Tortilla Soup

From: AllRecipes.com

Ingredients:
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 oz. corn tortilla chips
1/2 cup shredded Monterrey Jack cheese (optional)

Directions:
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Break up some tortilla chips into individual bowls and pour the soup over chips. Top with Monterrey Jack cheese and a little sour cream.

Rose's Fat Flush Soup

Ingredients:
1 lb. ground beef or ground turkey
16 oz. Muir Glen Tomato Puree
16 oz. filtered water
1/2 onion, chopped
1 cup spinach, chopped
1 cup green beans, chopped
2 garlic cloves, minced
1/2 medium green pepper, chopped
1/2 medium red pepper, chopped
1 stalk celery, chopped

Directions:
1. Brown the meat in a skillet over medium heat until no longer pink.
2. Drain fat.
3. Place the browned meat, water, onion, spinach, green beans, garlic, green and red peppers, and celery in a large pot.
4. Cook over low-medium heat for about an hour.
5. Salt and pepper to taste.

Enjoy!

Cool Springs' Potato Soup

Ingredients:
1/2 stick of butter
1/4 cup of flour
1 lb Mexican Velveeta cheese, cubed
2-3 cups of milk
4 cups of chicken broth
3 lbs potatoes, peeled and cubed
top with cheese and crumbled bacon

Directions:
1. In one pot, melt butter and add flour; stir well. Add cheese until melted. Add 2 cups of milk.
2. In another pot, boil potatoes in chicken broth and cook until tender.
3. Add potatoes and broth to cheese mixture. Add more milk to desired consistency.
4. Top with cheese and bacon.