Nacho Potato Soup and Tortilla Soup

After last week’s guest post by her “Uncle Steve”, Persi the kitten was inspired and decided to take over today.  Unfortunately two insurmountable problems arose.  One, I can’t decipher Cattran or HTKT or whatever cat computer language she was using (if you can, this was the first thing she typed:  434r34r434).  Two, I’m just not sure the viewership is ready for Catnip Surprise.  So off she went to do whatever it is she does.  We’ll just stick to the chunky chick giving you a recipe or two surrounded by nonsense.  That being said, and Catnip Surprise aside, Persi’s musings (mewsings) might have been much more intelligible.

First, I must put out a disclaimer or two or three.  These are the recipes as they were originally published.  Yes, they use products that you could make/concoct yourself which would save you calories/fat/sodium/whatever.  Yes, you could save money by not using packaged products.  Whatever other objections you might have, okay.  Got it.  All good.  I probably agree.  Now that we have that out of the way….

These are recipes for two super soups.   You know what popped in my head when I first thought of super soups?

“Where is my Super Suit? Where-Is—My-Super-Suit? “  Great movie.  You have to appreciate super heroes who aren’t perfect.  The world has only known one true, flawless Superman.  Gives hope to the rest of us that we can be heroes albeit imperfect ones, doesn’t it?  But I digress.  Here are my heroes of the day: Super Soups.

Nacho Potato Soup and Tortilla Soup are the quintessential “fast food”s.  Quick to put together.  You can fix them right before you need to eat at the end of a long and/or busy day or you can fix them ahead and let them par-tay in the crock pot all day until you’re ready to consume them.  Easy peasy lemon squeezy.  Or in this case easy cheesy it’s-a-breezy?

Nacho Potato Soup

1 pkg (5 1/4 ozs) au gratin potatoes

1 can (11 ozs) whole kernel corn, drained

1 can (10 ozs) diced tomatoes and green chlies (aka Rotel), undrained

2 cups water

2 cups milk

2 cups cubed process American cheese (or Velveeta)

In a saucepan, combine the contents of the potato package, corn, tomatoes and water; mix well.  Bring to a boil; reduce heat, cover and simmer for 15–18 minutes or until potatoes are tender.  Add milk, cheese and hot pepper sauce, if desired.  Cook and stir until cheese  is melted.  Yield: 6–8 servings (2 quarts).

Tortilla Soup

1 pound ground beef, browned and drained

1 large can tomatoes

1 can whole kernel corn or hominy, drained

1 can kidney beans

1 can pinto beans

1 can chopped green chilies

1 can chicken broth

1 can Rotel tomatoes

1 package Hidden Valley Ranch seasoning

1/2 package taco seasoning

Cook all together until heated through.  Serve over tortilla chips.

Not Persi