Mexican Potpie

This is another tasty recipe from Jamie.

1 can Cream of Chicken soup
1 cup Water
1 cup Salsa
¾ cup Rice (uncooked)
½ teaspoon Onion Powder
1 cup Corn
1/c cup Cheese
1 can ‘Chewna’ - canned chicken
½ cup Sour Cream
1 can Black Beans
Pie Crust

Mix all ingredients together. Place pie crust in pie pan and fold in ingredients. Place pie crust on top and make slits for pie to vent. Bake at 375 degrees for 45 minutes.

Fire Roasted Tomato Basil Soup

I do not like canned tomato soup so I was hesitant about eating tomato soup but Jamie had found this recipe on Recipezaar and told us it was so good. I really like it and would prepare it again and now I can because she finally gave me the recipe. These are her alterations...I don't think I ever added Whipping Cream, I just put Sour Cream on top when it was ready to serve. I also bought an extra can of diced tomatoes (doesn't matter if they're roasted or not) and threw them in after I pureed so it was chunky and then garnished with tortilla strips. I never used all of the basil as well.

3 (14 ounce) cans of Hunt's fire roasted tomatoes
5 garlic cloves (chopped)
1 yellow onion (diced)
2 cups chicken stock
1 cup heavy whipping cream
1/2 tablespoon sugar (optional)
2 ounces olive oil
15-20 fresh basil leaves (Rolled and cut into a Chiffanade )
salt and pepper

In a heavy pot on medium high heat, pour in the olive oil and throw in the onion until translucent. Add the chopped garlic and heat with the onion for about four minutes. Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minute make sure you stir your mixture every few minutes.

With the lid off the pan, add the chicken broth and heavy whipping cream and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minutes. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring. When it comes to the right consistency, add the fresh basil (reserve some for a garnish) and season to taste with the salt and pepper. Lower your heat to medium and cook for 5 minutes more.

Now it's time to get out your blender. With a ladle, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. I suggest using a small kitchen towel to prevent this. After the soup is smooth, pour the soup back into the original pan and check for consistency.

Serve with a small sprinkle of the reserved basil as a garnish. Excellent with crusted bread or toasted crustinis.