Hearty Black Bean soup by Bambi

1 cup tomato salsa
2 15 1/2oz cans black bean drained and rinsed
(OR 2 cups dried beans (rinsed), 8 cups water, and salt in crock pot for 4 hours on high)
2 cups chicken broth
1 t lime juice
2 T chopped cilantro

-Heat salsa, beans, and broth in large sauce pan. Bring to boil.
-If you want add ground flax seed and wheat germ for extra nutrition.
-Then lower heat and let simmer for 15 min.
-Let soup cool slight and ladle half of it into food processor or blender and puree it then return to pot.
-Stir in lime and cilantro and heat mixture.
When serving you can add a dollop of sour cream on top if desired.

Green Curry Chicken with Zucchini by Keri

2 medium zucchini cut into 1 inch chunks

1 1/2 cups unsweetened coconut milk

1-3 t. green curry paste (this is the spice, use sparingly to start)

3/4 lb. chicken breast chunked

1 1/2 c. chicken broth or water

2 T. fish sauce

1-3 T. brown sugar

6-8 lime leaves torn, or 1-2 T. lime juice

A handful of Asian or Italian basil leaves or, 1 t. dried.

In a medium saucepan, bring 3/4 c. coconut milk to a gentle boil over med/high heat. Cook for 2-3 minutes

until thickened and fragrant. Add curry paste and cook 2-3 minutes more, pressing and stirring it to dissolve it in the

milk. Add the chicken and cook 2 minutes more, tossing to coat with sauce.

Add the remaining milk as well as the other ingredients except basil and bring to a gentle boil. Reduce heat to a simmer and cook until

chicken is done and zucchini are tender but still firm, 8-10 minutes. Add the basil and serve hot or warm. We love this

as a soup but if cooked a little longer it thickens slightly and is great over rice.

Tortellini Soup by Chelsie

1 T butter or olive oil
4 cloves garlic
4 cups chicken broth
1 can petite cut stewed tomatoes (14 oz
¼ cup grated Parmesan
1 10 oz. package cheese tortellini
½ bunch fresh spinach
6 fresh basil leaves, chopped or 1 T dry

Salt and pepper to taste
Sauté garlic in oil. Stir in tomatoes, broth, and tortellini. Bring to a boil and then reduce heat and season with salt and pepper. Simmer until tortellini is just tender, about 5 minutes. Stir in spinach and basil. Top with parmesan.

Cheddar Chowder by Tanille

2 cups water (boiling)
2 cups chopped potatoes
2 cups chopped carrots
½ cup chopped celery
¼ cup chopped onion
1 ½ tsp. salt
¼ tsp. pepper
2 cups grated cheddar cheese
1 cup ham or bacon

WHITE SAUCE
¼ cup Margarine
¼ cup flour
2 cups milk (put melted butter, flour and milk in glass jar and shake)

Combine water, vegetables, and seasonings. Cover and simmer till tender. DO NOT DRAIN! Make white sauce. Add white sauce to vegetables. Thicken. Then add cheese and ham/bacon. Heat through. Do not boil.

Broccoli Cheese Soup by Alicia

2 quarts water
6 chicken bouillon cubes
1/2 pound fresh chopped broccoli
3/4 cup butter
3/4 cup flour
small jar of Cheez Whiz

Boil water and bouillon cubes, add broccoli. In another pan melt butter and flour making a roux. Cook a couple of minutes to get rid of the flour taste. Add to boiling water and broccoli, stir until combined, thick and creamy. Add Cheez Whiz and mix completely.

Cheesy Chicken Soup by McKenzi

2 cups drained chicken
2 quarts of liquid broth
1 cup chopped onion 2 cups celery chopped 2 cups shredded carrots
1 cup butter or margarine melted
1 cup flour
1 large Cheez Whiz
1/2 bag frozen peas

Cook onion, celery, carrots, and broth. Cook chicken separately (I use canned chicken). Mix flour and butter, cheese and make a paste. Add to the rest. Serve in bread bowls. Add peas 5 minutes before serving.

Mexican Chicken Corn Chowder by Cecilee

1 1/2 pounds boneless chicken breasts
1/2 cup chopped onion
1-2 minced garlic cloves
3 Tbs. butter or margarine
2 chicken bouillon cubes
1 cup hot water
1/2 -1 tsp. ground cumin
2 cups 1/2 and 1/2 (sub: 3-4 Tbs. cream cheese and 1 cup milk)
2 cups shredded Monterey jack cheese
1 can (16 ounces) cream style corn
1 can (4 ounces) chopped green chilies undrained
1/4- 1 tsp. hot pepper sauce
1 medium tomato chopped
Fresh cilantro or parsley, optional

Cut chicken into bite sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies, and hot sauce. Cook and stir over low heat until cheese is melted. Stir in tomato.

Spicy Tomato Bisque by Alicia

1 (28 ounce) can tomato puree
1/2 teaspoon red pepper flakes
1/8 teaspoon freshly ground black pepper
3/4 teaspoon dried basil
1/2 teaspoon white sugar
1/4 cup milk
4 ounces cream cheese, cubed
2 tablespoons chopped fresh basil leaves (optional)

In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.

Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat.

Easy Chicken Tortilla Soup by Giselle (& Nicole)

1 can black beans, rinsed and drained
1 can creamed corn
1 can Rotel tomatoes w/ chilis
1 can chicken
2 cans Chicken with Wild Rice Soup
1 can water

Mix all together and heat until ready to serve. Top with cheese, sour cream, and tortilla chips