Turnip Greens Soup

Chilton County Master Gardeners’ Christmas Lunch this year featured soups, salad, and a variety of breads. The Turnip Greens Soup was quite a surprise.
Turnip Greens Soup
1 lb. Kielbasa sausage, cubed
1 medium onion, chopped
2 qts. chicken broth
2  16 oz bags frozen chopped turnip greens (some brands include roots)
2  14.5 oz cans great Northern beans, rinsed and drained
1 pkg Knorr Vegetable soup mix
1 t. hot pepper sauce (Tabasco)
1 t. garlic powder
1 pinch Creole seasoning
salt and pepper to taste (did not add, plenty of salt in broth and beans and sausage)
Cook onion and sausage in oil over medium heat until onion is tender. Add remaining ingredients, then bring to a boil. Lower the temperature and simmer for 2 hours. Paula Blevins-Russell provided this recipe adapted from  Turnip Green Soup.

Treasia’s Chicken Tortilla Soup

Chicken Tortilla Soup
7-8 chicken breasts (ribs & skin)
1 T. salt
4 onions chopped and saute
2 cans diced tomatoes with green chilies (such as  Rotel)
2 cans diced or stewed tomatoes
2 cans tomato soup
1 T. cumin
2 T. cilantro
1 T. black pepper
1 pkg flour tortillas
Cover chicken with water and salt. Boil until done and remove to cool. Saute onions. Put onions and remaining ingredients except tortillas in chicken broth. Continue to cook. Pull chicken into small pieces and put back in pot. Cut tortillas into 1″ squares. Add to soup. Simmer several hours. May need to add water. This is very thick. This recipe is a pass-along recipe provided by Treasia Bennett.