Chicken Tortilla Soup
1 Tbsp. Vegetable Oil		Cook chicken by barbecuing or grilling it on a George Format grill. Cut up chicken into small pieces or shred it and place it, along with all other ingredients except: cilantro, sour cream, tortilla chips, cheese and avocados, in a slow cooker. Cover and cook on low heat setting for 4 hours and chicken is tender. Stir in cilantro and cook for 30 more minutes. Serve in bowls and top with tortilla chips, sour cream, cheese and/or avocado. May 8, 2014
1 Lb Boneless Chicken Breasts
3/4 Tsp. Salt
1/2 Tsp. Pepper
2 Cups Water
1 1/2 Cups Chicken Broth
1 14.5 Oz. Can Diced Tomatoes
1 Can Whole Kernel Corn with Red & Green Peppers Drained
1 10 Oz. Can Enchilada Sauce
1 Large Onion Chopped (1 Cup)
1 4.5 Oz Can Chopped Green Chiles
1 Tsp. Ground Cumin
1 Tsp. Chili Powder
1/2 Cup Chopped Fresh Cilantro
4 Cups Tortilla Chips
1/2 Cup Sour Cream
Cheddar Cheese
1-3 Avocados Chopped
From the kitchen of Sandi Smith
4 B's Tomato Soup
1 28 Oz. Can Diced Tomatoes		Mix all ingredients EXCEPT cream, salt and pepper in a large soup pot. Cover and simmer for 1 hour, checking occasionally. Heat cream in microwave until it is almost ready to boil. Stir into tomato mixture (NOT vice-versa). Serve and season individual bowls to taste with salt and pepper
1 Cup Chicken Broth
2 Tbsp. Butter
2 Tbsp. Sugar
1/4 Cup Chopped Onion
Pinch of Baking Soda
2 Cup Cream or Half and Half
Salt and Pepper to Taste



From the kitchen of Sandi Smith		May 8, 2014
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From the kitchen of Sandi Smith		May 8, 2014