Nothing says “autumn” quite like delicious, comforting soups.
Chicken Wild Rice Soup
5-2/3 cups water
1 package (4.3oz.) Long grain and wild rice
1 envelope Lipton chicken noodle soup mix
1 celery rib, chopped
1 medium carrot, chopped
½ cup onion, chopped
2 cans cream of chicken soup, undiluted
1 cup cooked, cubed chicken
In a large saucepan, combine water, rice with contents
Of seasoning packet, and noodle soup mix, bring to a boil, reduce heat, cover and simmer 10 minutes. Stir
In celery, carrot and onion, then cover and simmer another 10 minutes. Stir in canned soups and cubed chicken. Cook 8-10 minutes longer or until rice and veggies are tender.
Chicken Taco Soup
2 cans shoe peg corn, drained
2 cans black beans
2 cans Rotel
4 chicken breasts, cooked
chicken broth
1 package ranch dressing
1 package taco seasoning
Combine all ingredients together in a soup pot. Cook, stirring occasionally, on medium-low heat until cooked through.
Andy’s Note: The lady that sent me this recipe said that she serves this soup with cheese, sour cream, avocado and tortilla chips. She also likes to cook this in her crockpot.
Cowboy Soup
1 pound ground chuck
1 medium onion, chopped
½ medium bell pepper, chopped
2 cans minestrone soup
1 can shoe peg corn
1 can hot chili beans
1 can stewed tomatoes
1 can Rotel tomatoes
Salt
Brown ground chuck and drain. Add remaining ingredients and water as needed. Cook on medium-low heat until cooked through.
Happy Cooking,
Andy
