Mexican Chicken Soup in a Hurry

Ingredients:
6-8 large cans of chicken broth
1 pre-cooked whole chicken from the grocery deli
1 bunch fresh parsley
1 bunch fresh cilantro
1 bunch green onions
1 red sweet pepper
1 green bell pepper (opt. 1 small can diced green chilis)
1 cup 5-Minute Quick Rice (Uncle Ben's)
2 tbsp. olive oil
1 medium white onion
1/2 tsp (to taste) of Thyme, Cumin, Chili powder, Basil
1 package corn tortillas
3 ripe avocados Steps:

• Hurry into kitchen with your bag of groceries you got at the last minute.
• Pop open the Swanson cans of chicken soup and dump them in a large soup pot on high heat.
• Wash/peel/dice white onion, peppers, and green onion while the pot heats.
• Saute vegetables in saucepan with olive oil until tender, then add the veges to the soup.
• Unwrap the pre-roasted chicken and pick off the meat, shredding it into peices by hand as you add it to the soup.
• Salt, pepper to taste and add thyme, cumin, chili powder, and basil.
• Add one cup of uncooked quick rice
• Cook to a low boil and until the rice is tender, stirring occasionally
• Serve in large soup bowls, topped with about a tbsp. of chopped, fresh parsley and cilantro, and 1/2 avocado in slices Serve with corn tortillas
• Suggested dessert: Mixed fruit bowl or Flan

Creamy chicken chili coconut soup

Ingredients:
3 cubed Mesquite-grilled chicken breasts (from Costco).
Otherwise, pre-grill with soy or to taste.
1/3 full of large soup pot of water
1 cup of blend of wild and brown rice (Lundberg Wild Blend)
1 4 oz. can of diced green chilis
1 15 oz can of coconut milk
1 can condensed mushroom soup
1/2 tsp or to taste each of Thyme, Tarragon, yellow curry powder, Cajun spice or Paprika,
1 tsp dried onion or 1/4 cup finely chopped onion,
salt and pepper to taste.

Directions:
Fill a large soup pot 1/3 full of water and bring to low boil.
Cube cooked chicken breasts and add to the heating water.
Add rice mix.
Add coconut milk and mushroom soup.
Add chilis.
Spice to taste.
Cook on medium low for an hour or until the soup turns light green and the rice is tender.

I had 4 bowls...wow, yummm!

Bacon Cheese Fish Chowder

Ingredients:
1/2 cup grated Parmesan
1/2 cup grated aged Gruyierre
1/2 cup blue cheese salad dressing
3-4 strips of cooked bacon
5 diced potatoes
1 diced, peeled carrot
1 medium white onion
1/2 tsp Thyme
1 tbsp capers
2 buttons pressed garlic
1 cup milk/half and half
1 1/2 quarts water
2 cups diced "white" fish

Directions: Cut uncooked bacon into small pieces and begin simmering in large soup pot. Dice onion and garlic, and add to bacon. Cook until onions caramalize. Add fish and lightly brown. Add carrot, potatoes and water. Bring to a boil. Turn heat down to medium low and add cheeses, thyme, and capers. Add milk/half and half. Serve hot.

Hot and Sweet Soup

Simmer 1/2 a big pot of water
Add 3 cubed cooked chicken breasts (I used the mesquite-grilled ones from Costco)
Dice and add 1 medium yam
Add 1 small can diced green chiles
Add 1/2 a bag of rottini pasta
Season with thyme, rosemary, basil, 1 tsp curry, 1 tbsp. soy sauce, 1 tbsp sugar

Throw it all in and simmer until everything has cooked together.
Sounds wierd, but ooo..delicious.