Taco Soup

1 to 1 1/2 lbs. ground beef or turkey, browned
2 cans diced tomatoes
1 envelope taco seasoning
1 can kidney beans
1 can black beans
small pkg. frozen corn
1-2 tsp. cumin
2 cups water or broth

Cook in a crockpot on low for 6-8 hours or in a large pan on the stove for 30-60 minutes.

Serve with shredded cheese or sour cream and either tortilla chips or cornbread.

Chicken Noodle Soup

This isn't as much a "recipe" as just a general idea. It's pretty basic, but Tierney asked if I was going to add it to my blog, so I guess I will. We had it last night and it was so good on a cold fall day.

2 chicken breasts, diced (raw)
6 carrots, sliced
3 celery stalks, diced
1/2 c. onion, diced
water (enough to cover everything and provide as much broth as you want)
chicken bouillon (however much you need for the amount of water you add)
salt & pepper
1 lb. pasta (this made a LOT so you could definitely cut this part down if you don't want leftovers)

Put all ingredients except pasta in a large pot. Cover and boil/simmer until carrots are tender (the chicken will be cooked by then). Cook pasta in a separate pot (you could just add it to the rest and cook, but I don't like to do that. It seems to soak up too much of the broth). Stir cooked pasta into the soup.

Note: you could also use canned chicken broth in place of the water and bouillon

Tomato Corn Chowder

1/2 onion, chopped
4 -6 smoked sausage or polish sausage, diced
6 cups corn (fresh or frozen--you could use canned, but it wouldn't be as good)
3 cans diced tomatoes
8 medium potatoes, diced
water or broth (enough to cover potatoes at least)
bouillon granules or cubes (if using water instead of broth. Chicken or beef is fine)
creole seasoning, to taste (I use about 1 1/2 Tbsp.)

Combine all ingredients EXCEPT CORN in a large pot. Cook until potatoes are tender. Add corn once potatoes are almost done (I don't like the corn to get too overcooked).

Note: I don't really stick to these exact amounts, just whatever looks good. Also, I'm sure it would taste good without the bouillon/broth. The sausage and creole would be plenty of seasoning.

I'm trying to find my creole recipe to post. You can buy it at the store or make it yourself.

Cheesiest Potato Soup

(I usually double this recipe)

Ingredients:
2 T. butter
1 c. diced onion
2 1/2 c. peeled and diced potatoes
3 c. chicken broth
1 c. heavy cream (I've also used half & half)
1 3/4 c. shredded sharp cheddar (or whatever kind of cheddar you have)
1/4 t. ground black pepper
1/4 t. salt
1/8 t. ground cayenne pepper

1. In a large saucepan, over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth. Bring to a boil then cover, reduce heat, and simmer 15-20 minutes, until potatoes are tender.
2. Puree potato mixture in a blender or food processer or use and immersion blender (I just use my potato masher to mash part of the potatoes--we like some chunks left). Return to pot over medium heat. Stir in cream, cheese, pepper, salt, & cayenne. Bring to a low boil and cook, stirring, until thickened 5 minutes.

I always serve this with some sort of bread for dipping--biscuits, rolls, Navajo fry bread, French bread...