Slow Cooker Chicken Tortilla Soup

Kid friendly Chili

White Chicken Chili

1 can chicken
2 cans pinto beans
2 cans northern beans
small can diced chiles
1 box chicken broth
2 pckgs white sausage gravy
dash of liquid smoke or chipotle powder

Grandma's Chili

In LARGE crockpot or stove top pan, Add together:

Precooked hamburger, rinsed and drained

large can of chili

1 can red kidney beans (not drained)

1 can pinto beans (not drained)

1 can white beans (not drained)

1 can black beans (rinsed and drained)

2 cans diced tomatoes??

Chili powder, salt, and pepper to taste

Side of shredded cheese, sour cream and saltine crackers

Enjoy leftovers with Baked Potato

Tortellini Chicken Soup

Combine ingredients in pot and bring to a boil:

2 cups cooked chicken, cubed

1 cup sliced carrots (about 2-3 carrots)

1 can cream of chicken soup

6 cups (about 3 cans) chicken broth

1 cup water

1/4-1/2 cup chopped onion or shake in some dried minced onion

1 tsp Oregano

1 tsp basil leaves

Once boiling turn to simmer. Simmer for 30 minutes.

Add 1 large pckg of tortellini and continue on simmer for 10 minutes

Add 2 cups broccoli and 1 can of corn, continue on simmer for 10-15 minutes

Enjoy with rolls or crackers.

The Best Chicken Vegetable Soup!

I struggle getting Taylor to eat healthy foods, but when she tried this and wanted more and more and more....I about died! Taylor LOVED this soup! And it has VERY healthy stuff in it, so this is definitely top of my list. IT IS SOOOOO GOOD! Gotta try this one!

I added a few things to this soup, so keep or take out whatever you wish, but DON'T take out the cabbage! You don't even know it's there!

2 Tblsp butter

1/4-1/2 a whole cabbage, chopped

1/2 onion, peeled and diced (I used 1/4)

2 potatoes, peeled and diced

3 carrots, peeled and diced

1 stalk celery, sliced

3/4 cup frozen peas (can use green beans or lima beans)

3/4 cup canned corn (or diced yellow pepper)

1/2 tsp dried thyme

1, 1/2 tblsp flour

32-38oz (about 4 cups) chicken stock (the rest water

1/2 cup heavy whipping cream (a must!)

salt, pepper to taste

I also added some fresh cilantro (optional)

Parsley for garnish (optional)

1-2 chicken breasts cooked and shredded (I love to use my bottled chicken)-so easy

Add water if needed and additional seasonings to your liking

Melt butter in 3 quart saucepan. Add onion and celery; saute over med heat for 3-4 minutes to soften. Add flour and stir, cooking for about one minute. Add chicken stock gradually while stirring. Add 3 cups water and bring to a boil. Add carrots first boil for 5 minutes. Add rest of vegetables, potatoes and thyme seasoning. Reduce heat to medium low and cook for approx 20 minutes.

Reduce heat to lowest setting, add in shredded chicken, stir in cream, salt and pepper and cilantro to taste and allow to heat through for about 5 minutes. Serve and garnish with chopped parsley (optional).

DELICIOUS!

Quick N' Easy Taco Soup (Heidi Maxfield)

½ lb. ground beef (browned, drained)

½ onion sliced

28 oz. can stewed or diced tomatoes

15 oz. can kidney beans in liquid

1-2 cans whole corn with liquid

¼ pkg. (or 4 tbsp) taco seasoning

1 tsp. sugar

Directions:

Combine all above ingredients, remembering NOT to drain canned items. Simmer 15-30 minutes. Serve with shredded cheddar/mexican blend cheese, tortilla chips, sour cream, lettuce and guacamole.

White Chicken Chili (Amy Beaman)

2 large chicken breasts, cooked and shredded

1 medium onion, sliced

1 tsp cumin

Garlic (to taste)

1 can white kidney beans (undrained)

1 can garbanzo beans (undrained)

1 can white corn (undrained)

1 small can chopped green chilies (undrained)

1 cup chicken broth from can

Toppings:

Salsa

Shredded Monterey jack cheese

Sour cream

Hot pepper sauce

Tortilla chips

Boil chicken for 1 hour. Shred with fork. Combine chicken, onion, cumin, garlic, kidney beans, garbanzo beans, white corn, green chilies and chicken broth in large pot. Cook on low for 1 to 3 hours. Serve with remaining ingredients as toppings. Serves 6

White Chicken Chili (Jamie Shipp)

3-4 boneless skinless chicken breasts, cooked and shredded

3-4 cans great northern beans

4 cups chicken broth

1/2 lg. onion chopped

1 clove garlic chopped

1 can chopped green chilies

2 tsp. ground cumin

1 1/2 tsp. oregano

1/2 tsp. cayenne pepper

1 tsp. salt

Simmer beans with broth, garlic, onion & chilies for 1.5 hours. Add other ingredients & simmer in crock pot for 30 minutes. Serve with monterrey jack cheese, sour cream, avocado & corn chips.