Tortilla Soup

This recipe can be doubled and frozen if preferred.

2 tbsp. olive oil.
1 1/2 cup chopped onion.
3 tbsp. minced garlic.
3 corn tortillas, broken into 1 inch pieces.
1 can rotelle.
4 cups chicken broth.
1 tsp. cumin.
1 tsp. ground coreander
1 tsp. dried oregano
1/2 tsp. or 2 shakes of cayenne pepper.
2 cups chicken, shredded or cubed.
1 1/2 cups frozen corn.
1/2 cup heavy whipping cream
1 cup monterey jack cheese shredded.

Heat oil, add onions and garlic. Sautee for 3 minutes. Stir in the tortilla pieces until they are soft.
Add rotelle, tomatoes, broth, spices, and bring to a boil. Remove from the heat, let it cool for 5 minutes.

Blend the mixture together in a blender, you may need to do this in 2 different times.

Return mixture to the pot, add chicken, corn, and cream. Boil and simmer about 5 minutes.
The mixture will thicken. Reduce to medium heat and it will thicken. Add salt and pepper as desired and serve with chips or whatever else you might enjoy.

Potato Soup by Heather Perkins

12 slices of bacon
1/4-1/2 cup margarine
1/3 cup flour
7 cups milk...if you use skim, you may need to add a little more flour so that the mixture will thicken. (Or you can use powdered milk)
4 large baked potatoes, cut up and cubed, equivalent to 6 cups of potatoes.
8 green onions chopped up nice and small (Can use less if preferred.)
1 1/4 cups shredded cheese.
1 cup sour cream.
1 tsp. of onion salt.
1 tsp. of pepper.

Cook bacon, break into pieces and drain, set aside. You can use the precooked if you prefer.
In a big pot, melt margarine, whisk in flour until it is smooth. Turn off the heat and take off element after the butter is melted. Gradually, stir in the milk, which constantly until it thickens. Place it back on the heat to do this. Then add the potatoes and onions and bring to a boil.
Once the potatoes are cooked add the cheese, sour cream, bacon, onion salt and pepper.

Your soup should be ready to serve at this point, but check the potatoes to make sure that they are cooked thoroughly.