From Daisy's Kitchen

~Hello ladies! After our meeting last week I thought I'd share two of my favorite recipes with you. There's nothing like a yummy bowl of soup on a yucky day! The first recipe is a simple one. It all goes in the crock pot for four hours. The second takes a little more work, but it's DELICIOUS! It's perfect for company. I hope you enjoy these. I'm always looking for new recipes, so please feel free to share any with me that your family likes. May God richly bless you all! ~Daisy King

Taco Soup

1 lb ground beef, browned

1 diced onion

2 cans Kidney Beans (undrained)

2 cans Pinto Beans (undrained)

2 cans corn (undrained)

1 can diced tomatoes

1 can diced mild chilies

1 package taco seasoning

1 package ranch dressing seasoning

Add it all to the crockpot and cook on high for 4 hours or more.  Stir occasionally. Serve with sour cream and shredded cheese on the side. 

Chicken Avocado Tortilla Soup

3 cloves crushed garlic

¾ t ground cumin

¾ t dried oregano

¼ t chili powder

¼ t pepper

8 cups chicken broth

1 - 14 oz can diced tomatoes

1 – 4 oz can diced green mild chilies

12 corn tortillas, 6 inches wide

1 ½ pounds boneless, skinless chicken breast

2 T chopped fresh cilantro

Salt

1 avocado

Cheese

1. In a 5-6 quart nonstick pan over medium heat, stir first 5 ingredients until fragrant, about 1 minute. 
2. Add broth, tomatoes (including juice), and chilies.  Bring to boil over high heat. 
3. Meanwhile, stack tortillas and cut into 1/8 inch wide strips.  Add to boiling broth. Reduce heat, cover and simmer for 15 minutes, stirring occasionally.  Watch for it to stick to the bottom.
4. Rinse chicken and cut into ½ inch pieces.  Peel avocado and cut into small pieces.
5. Add chicken to broth and return to a boil over high heat.  Reduce heat, cover, and simmer until chicken is white in center, about 5 minutes.  Stir in cilantro and salt to taste. 
6. Ladle into soup bowls. 
7. Each person can use avocado and cheese to taste.