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Country Kitchen
September 5, 2008 Previous Recipe | Next Recipe
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FIRST PLACE, WHITE CHICKEN CHILI, Edwina Dykes, Barbour County
SECOND PLACE, SOUTHWESTERN SOUP, Carol Goodson, Houston County
THIRD PLACE, FRUIT SOUP, Karan Tucker, Fayette County
COLD PEACH SOUP, Nancy Farrow, Tallapoosa County
BAKED POTATO SOUP, Susan Sarro, Talladega County
GREEN CHILI SOUP, Margaret Jones, St. Clair County
SANTA FE SOUP, Nancy Davis, Shelby County
CHILLED BLUEBERRY SOUP, Ashley Smith, Russell County
CHICKEN AND WILD RICE SOUP, Carol Knight, Randolph County
POTATO SOUP, Virginia Abercrombie, Morgan County
TURNIP GREEN SOUP, Dianne Nall, Monroe County
EIGHT CAN SOUP, Patsy Fincher, Mobile County
BLACK BEAN SOUP, Doris McGuire, Limestone County
BLACK BEAN SOUP, Carole Clements, Lee County
TACO SOUP, Brad Brooks, Lauderdale County
TURNIP GREEN SOUP, Shirley Weeks, Lamar County
FRESH STRAWBERRY SOUP, Eloise Rosser, Jefferson County
REDUCED-FAT TACO SOUP, Frances Loyd, Jackson County
HAM AND BEAN SOUP, Shirley Ezzell, Franklin County
STRAWBERRY SOUP, Virginia Saxon, Etowah County
CHICKEN TORTILLA SOUP, Loretta Culpepper, Dale County
HAMBURGER SOUP, Nancy Garrison, Cullman County
PASTA E FAGIOLI, Janice Hollis, Crenshaw County
TACO SOUP, Nora Kelley, Coosa County
JIMMY’S TACO SOUP, Jimmy Jimmerson, Cleburne County
CREAMY CHICKEN VEGETABLE SOUP, Dawn East, Cherokee County
CHEESEBURGER SUPREME SOUP, Lillian Slay, Chambers County
CREAMY SWEET POTATO SOUP, Linda Findley, Calhoun County
CHEESEBURGER SOUP, Dixie Black, Butler County
SANTA FE SOUP, Melita Cantey, Bullock County
CHICKEN ENCHILADA SOUP, Barbara Pool, Blount County
NEW YEAR�S DAY BLACK-EYED PEA SOUP, Jean Fontaine, Baldwin County
CHICKEN TORTILLA SOUP, Loretta Culpepper, Dale County

3 chicken breasts (boneless/skinless)
4 cups water
4 cups chicken broth
1 can Rotel tomatoes
1 can cream of chicken soup
1 cup milk
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons onion flakes
12 ounces Velveeta cheese
3 or 4 flour tortillas

Cook chicken in water until tender. Remove chicken and cube. Add broth from cooking chicken and the other 4 cups of chicken broth to a 4-quart soup pot or Dutch oven. Add cubed chicken and bring to a boil. Add Rotel, cream of chicken soup, milk, chili powder, salt, garlic powder, black pepper and onion flakes. Cube Velveeta cheese, and add to soup mixture. Boil for 10 minutes stirring constantly as it sticks easily. Add tortillas.





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