creamy chicken & wild rice soup

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

recipe can be found on allrecipes.com

taco soup

1 to 1.5 lbs ground beef
1 medium onion
1 pkg. taco seasoning
1 can (approx. 15 oz.) black beans
1 can (approx. 15 oz.) pinto beans
1 can (approx. 15 oz.) corn
1 can (approx. 15 oz.) diced tomatoes
1 can (approx. 15 oz.) Rotel Tomatoes
1 can (small) green chili's
1 pkg. Ranch dressing mix

Brown the ground beef and cook the diced onion then mix altogether. Add taco seasoning and mix well.

Add the above ingredients in a stock pot and then add the can of black beans, pinto beans, corn, diced tomatoes, Rotel Tomatoes, and green chilies. (Do not drain any of these ingredients.) Mix well and add Ranch dressing powder and heat through on medium heat and then serve with sour cream, sliced olives and/or diced avocado.