When your fields are gold think Brown
For the 3rd Wilton class we brought cupcakes to decorate & fill. We learned about the drop flower, rosette, shell, pompon flower, leaves & shaggy mum. My pictures are from the next morning and 140 miles later so they’ve settled a bit and melted.
This makes a nice meal on a cold day. It gets even better the next day.
Chicken Tortilla Soup
Combine chicken with spices and heat over medium.
Add all remaining ingredients until simmering.
Garnish with your favorite toppings. 
Ingredients
1/2 a Rotisserie chicken
1 tsp Adobo (Penzeys spices) ingredients listed are: (onion, garlic,black pepper, mexican oregano, cumin, cayenne pepper)
1/2 tsp chipotle
1/2 tsp garlic powder
12 cups Water
1 can Fire roasted tomatoes
1/4 tsp liquid smoke
1 Tbsp Chicken soup base (or equivalent bouillon)
1 Tbsp Vegetable soup base (or equivalent bouillon)
1 small can tomato paste
cilantro as desired
salt & pepper to taste
1 cup frozen corn
Toppings (as desired and what you have on hand)
Sour Cream
Cheddar
Salsa
Cilantro
Tortilla Chips
Rice
Beans of your choice such as black or pinto
black olives
Avocado
Directions
Break chicken into small pieces. Heat with seasonings until warm. Add remaining ingredients until thoroughly heated. Garnish with your favorite toppings.
I’m linking this to SoupaPalooza
“Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset“
Here’s another favorite and very easy soup. I usually cook a big package of bacon and keep it frozen in a ziploc. This makes it so convenient for recipes requiring bacon just take what you need it also helps with the bacon smell in the kitchen.
Saute Bacon, onions and mushrooms
Heat rice pouch for 90 seconds add to bacon mixture
Cut cheese
Add to bacon mixture
Add potato soup and milk
Heat until cheese is melted. Be careful not to burn. 
Ingredients
1 pound Bacon
1 small onion, chopped (optional)
1/2 package fresh mushrooms or 1 can mushrooms
1 pouch Uncle Ben’s Long & Wild Rice
2 cans Cream of Potato Soup
1 pound Velveeta, cut in chunks
1 quart Milk
Saute Bacon until half done then add onion and mushrooms. Prepare Rice and add to bacon mixture. Add Velveeta. Stir and add milk. Heat until cheese is melted. This can be done in the crock-pot also after the bacon is cooked you can combine everything into a crock-pot on low for about 2-1/2 hours.
I’m linking this to SoupaPalooza
“Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset“
