Quick & Easy Corn Chowder Soup

1 (10 ounce) can Chicken Broth
2 or 3 carrots, chopped
1 or 2 potatoes, peeled and chopped in into bite-size pieces
1 (15 ounce) can cream-style corn
1 jar of Tostitos salsa con queso (medium) salsa cheese sauce
1 1/2 cups milk
1 (15 ounce) can whole-kernel white corn (or 1 pkg frozen)
pepper to taste

Cook the potatoes and carrots in the chicken broth until tender.   Stir in the cream-style corn, salsa cheese sauce and milk and cook 5 minutes.  Add frozen or canned corn and heat until warm. Add pepper and any other seasonings desired. Thicken with a flour paste if needed.

Heat through and serve. Serves 8.

Chicken Tortilla Soup - Quick & Delicious, Too!

1 can refried beans
1 can black beans, rinsed and drained
1 can, (14 oz) chicken broth
1 can Chicken (12.05 (oz)
¾ cup chunky salsa
1 1/2 cups frozen corn
½ cup water
2 cups shredded cheddar cheese
Tortilla chips

Mix first seven ingredients in a large sauce pan. Stir well, heat to boiling. Reduce heat and simmer for 10 minutes. Add one cup of cheese, cook and stir over low heat until cheese is melted. (This is optional).

Serve soup over slightly crushed tortilla chips and sprinkle with cheese.

QUICK & EASY VEGETABLE CHOWDER

1 onion, chopped
2 teaspoons butter or oil
1 (10 ounce) can Chicken Broth
1 jar of Tostitos salsa con queso (medium) salsa cheese sauce OR 1 (10 ounce) can condensed cheddar cheese soup & hot pepper sauce to taste)
2 cups milk
1 (15 ounce) can sliced potatoes (or 11/2 cups diced potatoes, cooked)
1 (15 ounce) can sliced carrots (or 11/2 cups sliced carrots, cooked)
1 (15 ounce) can whole-kernel corn (or 11/2 cups fresh or frozen)
1 (15 ounce) can cream-style corn
salt and pepper to taste

Sauté the onions gently until they are translucent. Stir in the chicken broth* and the salsa cheese sauce (or cheese soup), and gradually add the milk, stirring. Drain the sliced potatoes, dice them, and add to the soup. Drain the sliced carrots and the whole-kernel corn and add them. Stir in the cream-style corn. Season to taste with salt and pepper and hot pepper sauce.

(*I usually put fresh carrots and potatoes in with the onions and broth and cook until tender, then add the rest of the ingredients. I only used canned veggies when I’m in a big hurry.)

Heat through and serve. Serves 8 generously.