Chicken Tortilla Soup

Found this recipe and it sounded good.  Set out to make it as easy as possible

1 lb chicken  (about 2 good size breast)
2 cans of whole kernel corn
2 cans of Rotel Tomatoes
Onion diced
32 oz. Carton of chicken broth
1 teaspoon of the diced up garlic in a jar
1/4 teaspoon chili powder
1 1/2 teaspoon salt
1 teaspoon black pepper
Monterey Jack cheese and  tortilla chips

Pour the broth into large pan. Can also be done in a crock pot.  I cut the breast in half horizontally so they would could quicker.
Lay then in the broth and cook slowly until they are done.  Remove and let cool.  Meanwhile
add every thing else except the cheese and chips.  When the chicken is cool enough to handle,
tear into bite size pieces and return to soup.  Cook on low 20-30 minutes.  Top with Monterey
Jack cheese and serve with tortilla chips.

FYI  You can control the "heat" (spicyness) by the kind of Rotel you buy.

Also, adjust the "soupiness" by adding less broth, if you like.

If you like cilantro is a nice addition to this soup.

After you've ladled  the soup into your bowl you can add a squeeze of fresh lime, chopped up fresh avacado instead of or in addition to the monterey jack cheese.

Butter Bean Soup

Looking at the left over ham on Christmas day,  I remembered a soup my mother use to make and I set out to recreate it.  It turned out just as I remembered.

I took the left over ham and diced up all the remaining ham.  When there was nothing left but the bone, I submerged the bone in water and simmered to create a broth.  I set the broth aside.  Meanwhile I melted about 1/4 stick of butter and added a diced onion.  I then added the diced ham and sautéed until the onion was done. I then added back the broth and a small bag of dried large white limas.  I cooked slowly until the butter beans were done.  As they cooked when I felt I needed more liquid I just added chicken broth.  Salt and pepper to taste and a pan of hot corn bread and dinner was ready.