Soup & Salad

Chicken Tortilla Soup
from the kitchen of Lindsay Delk
Makes about 20 cups
INGREDIENTS
1/2 gallon chicken broth
1/2 tsp. pepper
1/2 cup butter
1/2 cup flour
1 cup Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
1 pint half and half
10 oz. can hot Rotel tomatoes with chilies
4-6 boneless chicken breasts, cooked and diced
1 bag frozen corn
METHOD
Combine chicken broth and pepper in a dutch oven/stockpot and bring to a boil. In a small skillet, make a roux by melting the butter and stirring in the flour. Cook over low heat, stirring constantly until mixture is smooth and thickened. Stir roux into chicken stock. Add cheese to stock and stir until melted. Add remaining ingredients to stock and heat. To serve, sprinkle individual servings with strips of flour tortillas that have been deep-fried. Garnish with a dollop of guacamole, cheese, or sour cream.

Southwestern Soup
from the kitchen of Lindsay Delk
INGREDIENTS
15 oz can pinto beans
15 oz can black beans
16 oz can red kidney beans
11 oz can shoe peg corn, drained
10 oz can Rotel
4 cups canned diced tomatoes
1 (1oz) pkg. Hidden Valley Ranch Dressing Mix
1 (1.25 oz) pkg. taco seasoning mix
2 cups water
28 oz cooked, diced chicken
METHOD
Combine all ingredients in crockpot. Do not drain cans, except for the corn. Cook 2-3 hours on high. May also use a dutch oven and simmer on stovetop. Freezes well.

White Chicken Chili
from the kitchen of Lindsay Delk
4-6 servings
INGREDIENTS
3 cans Great Northern beans, rinsed
1 medium onion, chopped
3 cloves garlic, minced
1-2 cans (4.5 oz.) green chilies
2 tsp. ground cumin
1 tsp. dried oregano
3.4 tsp. cayenne pepper
1 tsp. salt
2 lb. chicken breasts (about 4)
1 can chicken broth
1 c. water
Toppings: tortilla chips, cheese, salsa, sour cream
METHOD
Cube chicken breasts and put all ingredients in crock pot. Cover and cook on low 10 hours or high for 4-6 hours.

Bean and Ham Soup
from the kitchen of Lindsay Delk
4 servings
INGREDIENTS
3 (15.8 oz) cans great northern beans
14 oz can chicken broth
2 Tbsp. butter
1 small onion, diced
8 oz cooked ham, cubed
1/4 tsp. pepper
METHOD
Rinse and drain beans. Process one-third can of beans and half of chicken broth in a food processor until smooth. Set aside. Melt butter in a dutch oven over medium heat. Add onion, and sauté 5 minutes or until onion is tender. Add ham, and sauté 10 minutes or until lightly browned, stirring constantly. Add bean puree, remaining beans, and remaining chicken broth. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in pepper. Serve immediately.

Mexican Chicken Salad
from the kitchen of Lindsay Delk
8 servings
INGREDIENTS
4 c. chopped cooked chicken
2 c. (8 oz.) shredded sharp cheddar cheese
2 T. chopped sweet red pepper
1 (16 oz) can red kidney bean, rinsed and drained
1 (4.5 oz) can chopped green chiles, drained
1 medium onion, chopped
1/2 c. sour cream
1/2 c. mayonnaise
1 (1.25 oz) package taco seasoning mix
Corn Chips
Shredded iceberg lettuce
2 medium tomatoes, coarsely chopped
2 medium avocados, seeded, and coarsely chopped
1 (2 ¼ oz) can sliced ripe olives, drained
METHOD
Combine first 7 ingredients in a large bowl. Toss well; set aside. Combine sour cream, mayonnaise, and taco seasoning mix; stir well, and pour over chicken mixture. Toss gently; cover and chill. Place corn chips on each plate; top with lettuce. Spoon chicken mixture onto lettuce. Top with tomato, avocado, and olives.

Chicken Salad with a Twist
from the kitchen of Kristen Baker
INGREDIENTS
8 ounces uncooked spiral pasta
2 1/2 cups cubed cooked chicken
1 medium onion, chopped
2 celery ribs, chopped
1 medium cucumber, seeded and chopped
1/2 cup sliced ripe olives
1/3 cup zesty Italian salad dressing
1/3 cup mayo
2 teaspoons spicy brown mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
METHOD
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine pasta, chicken, onion, celery, cucumber and olives. In a small bowl, whisk the Italian dressing, mayo, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refigerate for 2 hours or until chilled. Yield: 12 servings

Garden Vegetable Soup
from the kitchen of Karla Hickman
INGREDIENTS
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini
METHOD
In large saucepan, sprayed with non-stick cooking spray, saute carrot, onion and garlic over low heat until softened (about 5 mins). add broth, cabbage, beans, tomatoe paste, basil, oregano and salt. Bring to a boil. Lower heat and simme, covered, about 15 minutes or until beans are tender. Stir in zucchini and head 3 - 4 minutes. Serve hot.
Black Bean Soup
from the kitchen of Rebecca Miller
INGREDIENTS
1/4 cup salsa
3/4 cup chicken broth
1 can refried black beans
1 can black beans, rinsed
METHOD
Heat to just boiling salsa chicken broth (alter to suit taste-- I don't actually measure) Add 1 can refried black beans. Add 1 can black beans, rinsed. Heat and serve with chips and sour cream

Mediterranean Marinated Vegetable Salad
from the kitchen of Lynette Whitlock
INGREDIENTS
2 large tomatoes, cut into wedges
1 each green and yellow pepper, coarsley chopped
1 zucchini, cut lengthwise in half, sliced
1/4cup red onion wedges
1/2 cup Kraft Zesty Italian Dressing
2 TBS chopped fresh basil
2 cloves garlic, minced
1 cup Kraft Natural Italian Style Cheese Crumbles
METHOD
Toss tomatoes, peppers, zucchini, and onions in large bowl. Combine dressing, basil and garlic. Pour over vegetable mixture; toss to coat. Add cheese; mix lightly. Refrigerate at least 1 hour before serving. Makes 8 servings, 1 cup each.

Salad Greens with Fruit and Blackberry Basil Vinaigrette
from the kitchen of Lindsay Delk
6 servings
INGREDIENTS
8 c. gourmet mixed salad greens
1 1/2 c. sliced mango
1 1/2 c. sliced strawberries
1 c. fresh blackberries
5 oz. jar seedless blackberry preserves
1/4 c. red wine vinegar
6 fresh basil leaves
1 garlic clove, sliced
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. vegetable oil
METHOD
Toss together first 4 ingredients and set aside. Pulse preserves, vinegar, and next 4 ingredients in a blender 2-3 times until blended. With blender running, pour oil through food chute in a slow steady stream. Process until smooth and serve over salad.

Watergate Salad
from the kitchen of Lindsay Delk
16-18 servings
INGREDIENTS
2 pkg. (4 svg. ea.) pistachio pudding
2 cans (20 oz. ea.) crushed pineapple, undrained
2 c. mini marshmallows
1 c. chopped pecans
8 oz. Cool Whip
METHOD
Mix first 4 ingredients. Gently stir in Cool Whip. Refrigerate 1 hour or until ready to serve.