Soup Month!!!

I bet you didn’t know that January is National Soup Month, did you? I’m not surprised if you are shaking your head because I had no idea it was National Soup month, that is until I read about it today. Temperatures in January are dropping, so it makes sense that people would turn to a hot bowl of soup to warm them up, right? Right! Since we love soup and we want to celebrate, we are going to share a couple of our favorite soup recipes from Hormel Foods with you…thank me later! 🙂

Chicken Taco Tortilla Soup

Serving Size: 6

Ingredients:

4 CHI-CHI’s 6 inch Fajita Tortilla, cut into thin strips

3 cups water

1 (16-ounce) jar CHI-CHI’s Thick & Chunky Salsa (Mild)

3 Herb-Ox Chicken Bouillon Cubes

1 (1.25-ounce) package CHI-CHI’S Taco Seasoning Mix

2 (10-ounce) cans Hormel Chunk Breast of Chicken, drained

1 (15-ounce) can black beans, drained and rinsed

1 (11-ounce) can whole kernel corn with red and green bell peppers, drained

Directions:

1.) Heat oven to 400 degrees

2.) Place tortilla strips on baking sheet; lightly coat strips with cooking spray. Bake 5 to 6 minutes or until crisp.

3.) In large saucepan, stir together water, salsa, bouillon and taco seasoning over medum-high heat. Bring to a boil. Reduce heat to medium-low. Cook 5 minutes.

4.) Add chicken, beans and corn to saucepan. Cook 10 to 12 minutes or until soup is hot and flavors are blended. Ladle into warm bowls; top with tortilla crisps. Garnish with sour cream, if desired.

Bacon Potato Soup

Serving Size: 8

Ingredients:

2 tablespoons olive oil

1 cup chopped onion

3 (10-ounce) cans cream of potato soup

2 cups milk

1 cup half-and-half

6 slices Hormel Fully Cooked Bacon, crumbled

Directions:

In a large saucepan, heat oil over medium heat. Add onion; sauté. Stir in soup, milk and half-and-half. Add bacon; cook over medium heat, stirring constantly, until heated thoroughly.

ENJOY!