Spicy Tortilla Soup

3 cups chicken broth
1 vidalia onion, diced (I used a small one)
1 15 oz can diced tomatoes for chili
1 29 oz can green enchilada sauce
1 15 oz can low-sodium black beans, rinsed
12 6inch corn tortillas, sliced into thin strips (1/4" or so)
1 lb diced, cooked chicken (or turkey)

Place chicken broth in pot and heat tortilla strips until soft.

Add can of tomatoes, can of enchilada sauce, can of beans, then chicken, heating through, but don't boil.

Top with dollop of sour cream and shredded cheese.

Chili Tortilla Stack

Makes 2 servings (so you need to double)
1 15-ounce can chili con carne with beans
1 4-ounce can green chilies diced
6 corn tortillas (6-inch)
1/4 cup onions finely chopped
1 cup sharp cheddar cheese shredded (about 4 oz.)
1 cup Monterey jack cheese shredded (about 4 oz.)
Sour cream Dairy
Olives sliced
Diced tomato
Shredded lettuce
Paprika

Preheat oven to 400°. Grease a 9-inch pie plate. In a medium bowl, mix chili and green chilies.

Place one tortilla in pie plate. Spread with about 1/3 cup of the chili mixture. Sprinkle evenly with about one-sixth of the onion, Cheddar and Monterey Jack cheeses. Repeat layering with remaining tortillas, chili, onion and cheeses. Bake for 15 to 20 minutes or until hot and bubbly.

Serve with sour cream, olives, tomato and lettuce, and sprinkle with paprika if desired.

Refried Bean Soup (a family favorite)

An excellent hearty, meatless soup. Rotel tomatoes are a must (do not substitute).

1 large onion - chopped
4 cloves garlic - minced
1 T vegetable oil
4 cans refried beans (16 oz)
2 cans Rotel tomatoes - undrained (10 oz)
2 cans diced tomatoes - undrained (14.5 oz)
1 carton chicken broth (32 oz)

Garnishes:
crushed tortilla chips
shredded cheese
sour cream

Cook onion and garlic in oil in a dutch oven over medium-high heat, stirring constantly, until tender. Add tomatoes, broth and beans, stirring until smooth. Be sure to mash the lumps of refried beans until completely dissolved. Bring to a boil, reduce heat, and simmer 15 minutes.

Dutchgirl's Tortillas

2 c flour
1 t baking powder
1/2 t salt
2 T shortening (yeah, yeah I know - substitute lard or margarine if you prefer)
1/2 c warm water

Combine flour, baking powder and salt in a bowl. Cut in shortening (I use my Kitchenaid mixer). Add warm water and beat well. Knead with mixer or with hands till dough is supple, adding flour as necessary.

Let sit at least 15 minutes.

Cut into 8-12 balls, depending on how large you want your tortillas. Roll out on a lightly floured surface into large, flat circles.

Place a tortilla in a hot, ungreased frying pan or griddle or fajita pan. Bake about 30 seconds per side or till light brown spots appear. STack on a plate as they are done, or in a tortilla keeper. If you are not using them right away, cover with a towel to keep them supple, or, for longer storage, put them in a plastic bag in the freezer or fridge.

Additions:
1/3 c finely chopped, well-drained cooked spinach

OR

1 T chili powder

OR

1/4 c tomato paste