Tortellini Tomato Soup

I use this recipe blog a lot. It has some yummy stuff on it, including the tomato soup I made yesterday.

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Tortellini Tomato Soup

1 pkg. (9oz) refrigerated cheese tortellini

2 cans (10oz) Campbell's tomato soup

2 c. chicken broth

2 c. milk

2 c. half-and-half

1/2 c. chopped oil packed sun-dried tomatoes

1 tsp onion powder

1 tsp garlic powder

1 tsp dried basil

Salt and pepper to taste

1 c. shredded mozzarella cheese

shredded mozzarella or Parmesan cheese (for topping)

Cook tortellini according to package directions. Meanwhile, in a large soup pot combine soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini well and add to soup. Stir in cheese. When cheese is melted serve immediately and sprinkle Parmesan or mozzarella cheese over the top.

Refried Beans

This is super easy and they are SO good!

Refried Beans (out of the American Test Kitchen Cookbook)

3 cans dark red kidney beans (drained)

1 cup water

5 T. olive oil

1 onion, minced

1 jalapeno, minced

1/2 t. salt

2 garlic cloves, minced

1 t. cumin

1/2 c. cilantro, minced

hot sauce

Process beans and water in food processor (I dont have a food processor so I use a blender).

Heat oil in non stick skillet over med. heat. Add onion, jalapeno, and salt. Cook until soft (about 5 minutes). Stir in garlic and cumin and cook until fragrant (15-30 seconds). Stir in beand and cook until thickened (about 10 minutes). Stir in cilantro and season with hot sauce (I don't use the hot sauce).

Baked Creamy Chicken Taquitos

Here is the link to the Creamy chicken Taquitos that I made last week. It is from ourbestbites.com website which is one of my favorite recipe blogs. They have some great stuff! http://www.ourbestbites.com/2009/05/baked-creamy-chicken-taquitos.html

White Chicken Chili

I got this recipe off RachaelRay.com but I can't find it anymore..

1 32 oz. box chicken stock

3 cans white beans, left undrained

5 cups cooked chicken, shredded ( 3 breasts)

1 16 oz. jar salsa

1 8oz. block pepper jack cheese, grated

2 t. cumin

black pepper to taste

1/2+ cup finely crushed corn chips

sour cream for garnish

Place all ingredients (minus the corn chips and sour cream) in crockpot or large pot on stove on medium high. Bring to a boil or until cheese is melted (I usually wait to put the cheese in until it's almost to a boil) Add corn chips 10 minutes before serving and simmer (the corn chips act as the thickening agent for the soup so it seems quite runny until you let it simmer for a few minutes). Serve with sour cream and tortilla chips... and thats it. Super easy!