Soup

Chicken Queso

Ingredients

• 2 Lbs Chicken Breast
• 2 Lbs Russet Potatoes
• 1/2 Lbs Yellow Onion
• 1/3 Lbs Carrots
• 2 Lbs Velveeta Cheese
• 1 Quart Essential Everyday Chicken Stock
• 2 Tbsp Mashed Roasted Garlic
• 1 tsp Coarse Ground Black Pepper
• 1/2 tsp McCormick Chipotle Chili Powder
• 3/8 tsp McCormick Smoked Paprika
• 1/8 tsp Ground Mustard

Instructions

1. Cut the Chicken Breast in 1 inch strips, and dice the onion
2. Place the Chicken Breast, Diced Onion, Roasted Garlic Puree, and the 1 Quart of Chicken Stock into a 1 Gallon pot and bring to a boil.
3. Then cover the pot and reduce heat to a low boil for 1 Hour.
4. Skin the potatoes, and then cut the potatoes into 1/2 inch cubes; add these to a separate 1 Gallon pot.
5. Cut the carrots into 1/4 inch cubes and add to the same pot at the potatoes.
6. Fill the pot with the potatoes and carrots with enough water to cover the contents; bring up to a low boil.
7. In a 6 Quart Crock-Pot put the 2 Lbs block of Velveeta Cheese and cut into 1/2 strips.
Once the potatoes and carrots are soft, strain and add to the Crock-Pot.
8. After boiling the chicken breast strips for an hour, they should be soft enough to shred. You can test this by pressing a strip against the side of the pot. At this point, you can either shred the chicken with 2 forks, or bring out an electric hand mixer and be done in a minute or two.
9. Add everything from the pot with the shredded chicken breast into the Crock-Pot
10. Turn on the Crock-Pot to low heat and stir the contents until the Velveeta has been thoroughly mixed in.
11. Add the Coarse Ground Black Pepper, Chipotle Chili Powder, Ground Mustard, and Smoked Paprika into the Crock-Pot. Mix thoroughly.

French Onion

Ingredients

• 1 – 1 1/4 Lbs Stew Beef
• 2/3 Lbs Yellow Onion
• 1 1/2 Tbs Tsang: Szechuan Spicy Sauce
• 2 Tbsp Better Than Bouillon: Roasted Beef Base
• 5 tsp Olive Oil
• 1 tsp Kosher Salt
• 4 Cups Water

Instructions

1. Cut the Stew Beef into 1/4 Inch by 1/2 Inch pieces.
2. In a 10 Inch pan add 1 Tbsp Olive Oil and the cut Stew Beef, then cover the beef with 1 tsp Kosher Salt.
3. Cut the Yellow Onion into 1/4 Inch by 1-2 Inch strips.
4. Add 2 tsp Olive Oil and the cut Yellow Onion into a 2 Quart Pot.
5. On medium heat, cook the beef until it is cooked to Well.
6. In the 2 Quart Pot, heat the Yellow Onion on low heat until soft.
7. When the beef is done, strain and add to the same pot as the onion.
8. Add the 1 1/2 Tbsp Szechuan Spicy Sauce and the 2 Tbsp Roasted Beef Base to the 2 Quart Pot. Mix the contents until everything is uniformly covered.
9. Add the 4 Cups of Water, and then heat the soup until just before boil.
10. Remove from heat and let sit for 3 minutes before serving.