Tortilla Soup

Yesterday was a cold, snowy, rainy and sleet kind of day. 

We started out with getting me a new set of nails and running to the grocery store for some warm Winter dish items. 

 Jamie ended up coming home early from work and schools let out early.  I even hit a couple of ICY patches on the way home.  That was around 12ish. Anyways, I wanted to make something new, so I looked through our church cookbook. I ended up finding a yummy soup by my Uncle but I did not have ALL the ingredients.  I gave it some thought and I came up with a GOOD plan.  I could substitute some of the items.........hey, just call me Betty Crocker!! haha

I will give you BOTH recipes! 

Let me just say, MY SOUP was YUMMY!!! 

 The WHOLE family LOVED it!

MY TORTILLA SOUP RECIPE

12 oz. Velveeta cheese

1 can of Pintos

1 can of Cream of Mushroom soup

1 can of Ro-Tel tomatoes

4 chicken tenders

1/2 package of Taco seasoning

In crock pot or slow cooker add,  cheese, pintos, cream of mushroom, ro-tel tomatoes. Heat till   cheese melts.  (about 2 hours)  Cut chicken tenders into bite size pieces or smaller, cover with taco seasoning and saute in skillet.  When chicken is fully cooked, add to soup.

 Serve with tortilla chips.

I think this recipe serves for a great party dip!! Add more cheese to make it thicker!!

YUMMY!!

Here is my UNCLE ALTON'S RECIPE

1 (8oz.) Mexican  Velveeta cheese

1 (8oz.) regular Velveeta cheese

1 can of hot chili beans

1 can cream of mushroom soup

1 can Ro-tel tomatoes

1 c. chicken broth

1 pkg. Southwestern chicken

(Louis Rich)

Put in a crock pot and heat until all is warm about 2 hours and all cheese is melted. Serve with tortilla chips. Tip: If you can not find Louis Rich, use a cup of cooked chicken.