Tortilla Soup

Have prepared:
2 cups grated cheddar cheese
3 avocados, diced
4 chicken breasts, cooked and cubed
1 bag of corn tortilla chips
3 lemons cut into wedges

Liquefy in Blender:
2 large tomatoes
1 onion
1 cup water

Pour into large pot and add 5 cups water, 6 chicken bouillon cubes, 2 tsp minced garlic, and chopped cilantro (amount determined by your taste). Cook until darkened to a brownish red.

To serve, have people assemble their own bowl of tortilla chips, grated cheddar cheese, cubed cooked chicken, and diced avocados. Pour soup in last and add a squeeze of lemon just before serving.

Mom's Potato Soup

2 Slices Bacon
2 1/2 C Chopped Potatoes
1 C Chopped Onion
1 tsp Chicken Bouillon
1 tsp Worcestershire sauce
1/4 tsp Crushed Thyme
1/8 tsp Pepper
2 C Milk
1 C Half-&-Half (or Evaporated Milk)
2 Tbls Flour

In a large saucepan cook bacon until crisp. Remove bacon reserving 1 Tbls drippings in pan. Drain bacon and crumble. Set aside. Stir potatoes, onion, bouillon, Worchistershire, thyme, and pepper into saucepan. Bring to a boil, reduce heat. Cover and simmer until potatoes are tender. Stir together milk, half-&-half, and flour. Add to potato mixture. Cook and stir for a few minutes until it is thickened and bubbly. Makes about 7 cups.