

			Today's Hot Country Hits and Your All Time Favorites

Soups

Chicken Pot Pie Soup

2 lbs of Chicken Breast – cubed
1Tbs of Garlic Powder
1Tbs of Garlic Powder
1Tbs Southwest Chipotle Spice
3 Cans of Fat Free Cream of Chicken Soup
3 Cups of Skim Milk
3 Cups Water
3 Cups Brown rice cooked
4 Medium potatoes
1 lb package of frozen country blend vegetables
3 Tbs Canola oil

Cut chicken into 1” pieces. Cook in olive oil with garlic powder pepper and chipotle seasoning until juices run clear. Set aside. Cook vegetables according to package directions. Set aside. Cook rice according to directions. Set aside. Bake potatoes in microwave until almost done.

In large stock pot combine cream of chicken soup, milk, and water. Whisk over medium heat. Do not boil!

Peel and cube potatoes. Add remaining ingredients into stock pot. Simmer for 30 minutes on low heat or until thoroughly heated stir often. Serve with cheesy garlic biscuits. (3 recipes under breads)

Makes 12 one cup servings

S.N.

Cheeseburger Soup

11/2 cups of water
2 cups of cubed peeled potatoes
2 small grated carrots
1 small onion chopped
1/4 cup chopped green pepper
1 jalapeno pepper seeded and chopped
1 garlic clove minced
1 T beef bouillon granules
1/2 t salt
-----------
1 lb of ground beef cooked and drained
2 1/2 cups milk divided
3 T all purpose flour
8 oz process American cheese cubed
1/4 to 1 t cayenne pepper
1/2 lb sliced bacon cooked and crumbled

Combine first 9 ingredients and bring to a boil. Reduce heat and simmer 15 - 20 minutes until potatoes are tender. Stir in beef and 2 cups of milk, heat through. Combine flour and remaining milk until smooth. Stir into soup. Bring to boil. Cook 2 minutes until thickened and bubbly. Reduce heat stir in cheese until melted and add cayenne pepper. Top with bacon before serving.

J.S.

CHICKEN TORTILLA SOUP

4-CHICKEN BREAST HALVES
2 15-OZ. CANS BLACK BEANS, UN-DRAINED
2 15-OZ. CANS MEXICAN STEWED TOMATOES, OR ROTEL TOMATOES
1 CUP SALSA (MILD, MEDIUM, OR HOT, WHICHEVER YOU PREFER)
4-OZ. CAN CHOPPED GREEN CHILIES
14 ½ -OZ. CAN TOMATO SAUCE TORTILLA CHIPS
2 CUPS GRATED CHEESE

COMBINE ALL INGREDIENTS EXCEPT CHIPS AND CHEESE IN LARGE SLOW COOKER.

COVER. COOK ON LOW 8 HOURS.

JUST BEFORE SERVING, REMOVE CHICKEN BREASTS AND SLICE INTO BITE-SIZED PIECES. STIR INTO SOUP.

TO SERVE, PUT A HANDFUL OF CHIPS IN EACH INDIVIDUAL SOUP BOWL. TOP WITH CHEESE.

Gail N.

HEARTY BEEF & CABBAGE SOUP

1 LB. GROUND BEEF
1 MEDIUM ONION, CHOPPED
40-OZ. CAN TOMATOES
2 CUPS WATER
15-OZ. CAN KIDNEY BEANS
1 TSP. SALT
½ TSP. PEPPER
1 TBSP. CHILI POWDER
½ CUP CHOPPED CELERY
2 CUPS THINLY SLICED CABBAGE

SAUTÉ BEEF IN SKILLET. DRAIN.
COMBINE ALL INGREDIENTS EXCEPT CABBAGE IN SLOW COOKER.
COVER. COOK ON LOW 3 HOURS. ADD CABBAGE. COOK ON HIGH 30 – 6- MINUTES LONGER.

Gail N.

Chilled mango ginger soup

This recipe is for one mango and it will serve two people.

Peel one ripe mango and remove seed. Chop into pieces and puree in blender.
Add about ¼ of a small can of orange juice concentrate.
Peel a piece of fresh ginger about 2 to 3 inches long and grate on a ginger grater. Add the ginger juice and pulp to the blender.
This should be about 1½ Tbs.
Blend and while it is blending add about ½ cup of buttermilk.

At this point you need to taste and adjust it. The ginger should be pronounced. It should leave your tongue with a little “tingle” after you have swallowed it. If the ginger doesn’t come through, grate more ginger. When you get the ginger right, it might however be a little bitter. If so, start by adding a tsp of sugar at a time while continuing to blend it. Keep adding sugar until it is slightly sweet and the bitterness has left. It might take as many as 5 or 6 tsp of sugar to do the job.

Refrigerate for a few hours or place in freezer for 30 minutes or so.

For presentation it can be garnished in a number of ways.
a) A slice of strawberry
b) A very thin slice of orange twisted
c) Blueberries
d) A mint sprig.

This can be made ahead a few days.

In the News
Join the KOTE Coyote Club.....
Click here to register!

home | about us | contact us