Chicken Tortilla Soup

Place 3 frozen boneless skinless chicken breasts into crock pot.

Add 1 can of diced tomatoes
1 large can (14 or 15 oz.) tomato sauce
2 cans of black beans
1 cup salsa
Season with garlic powder, combine and cook on low for 8 hours. Serve with tortilla chips, sour cream and shredded cheese.
From the kitchen of Britten Bitner

Salsa Chicken with Black Bean Soup

1 pound chicken

1 cup dried black beans or 2 cans drained and rinsed
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar of salsa
1 ½ tsp cumin
½ cup sour cream to stir in at the end
Shredded cheese to sprinkle on top
Toss together in crock on low for 6-8 hours
From the kitchen of Britten Bitner

Split Pea Soup With Ham

1 bag split peas

Diced ham (chop yourself or buy pre-diced ham)
1 bag of carrots
48oz can chicken stock
Dash of thyme
Black pepper
Put all ingredients into crock pot and add enough water to cover the peas if needed, cook on low for 8 hours.

Black Bean Soup

1 med. onion chopped
2 garlic cloves minced
1 T crushed red pepper
2 T veg. oil
1 T ground cumin
(Brown above ingredients together in a pot.)
3 16 oz cans undrained black beans
1/2c chicken broth
3 c thick & chunky salsa
2 T lime juice
1/2c nonfat plain yogurt (or sour cream)
Puree 2 cans of beans with chicken broth, add to pot and mix, then add rest of ingredients to pot, bring to a boil and let simmer 30 minutes. (I ususally just through it all into the crockpot.)
*Also, we add lots of cooked, shredded chicken to the soup. We usually just eat it on tortillas or use it as a dip.

Vegetable Soup

2 jars tomatoes (I use home-canned tomatoes and dice them after dumping them into the pot)
4 large potatoes, peeled and cubed
1 can green beans
1 can corn (I use a bag of frozen corn)
chopped carrots
diced onion
2 cans tomato soup
Beef bullion
Hamburger

Brown hamburger in large pot, add onion last few minutes along with salt, pepper, and parsley seasoned to taste.
Add all other ingredients and stir frequently until potatoes and carrots are tender.
Can top with grated cheese.

Potato Soup

Contributed by Callie Hodges
Ingredients:
4 ounces sliced bacon
12 cubes chicken bullion
10 cups water
1 onion finely chopped
10 large potatoes, peeled, chopped
4 ribs celery, chopped
1 tablespoon parsley flakes
1 cup butter, 1 cup flour
1 quart half-and-half
1 to 2 cups shredded cheese.

Fry the bacon in a skillet until crisp. Remove and crumble the bacon, reserving 1 to 2 tablespoons drippings. Dissolve the bouillon cubes in the water in a large saucepan over medium heat. Add the reserved drippings, onion, potatoes, celery and parsley flakes to the saucepan. Cook until the potatoes are tender; do not drain. Mash the potatoes coarsely in the broth. Melt the butter in a small saucepan. Stir in the flour. Cook until bubbly, stirring constantly. Stir into the potato mixture. Add the half-and-half. Cook until thiickened, stirring constantly. Serve in hollowed-out bread bowls. Top with the crumbled bacon and cheese. Yield: 10-12 servings.

Cheesy Potato Soup

Cheesy Potato Soup

3 C cubed ham
1 bag of cubed hashbrowns
1 small onion
2 stocks of celery finely chopped
1 cube of margarine
1 C cheddar cheese
4 Tbspn. Flour
Salt
Pepper


1. Bring water to a boil in large pot. Add chicken bullion, let dissolve.
2. Make a white sauce with margarine, flour, salt, pepper. Add cheese.
3. Add onion, celery, ham, potatoes to water and bullion mixture.
4. Add white sauce to soup.
5. Cook until vegetables are tender and soup is heated

Can freeze in baggies and heat in crock pot or stove top when ready to eat.

Chicken Tortilla Soup

From the kitchen of Stacey Wilhelmsen

3 boneless, skinless chicken breasts cooked and cubed
4 cans chicken broth
Cumin
1 can Mexican style corn
1 C salsa
Cilantro
Tortilla chips
½ C uncooked rice

1. Add everything (except rice and chips) and put in a baggie.
2. Freeze
3. warm over stove or in crock-pot. Add rice.
4. Top each bowl with tortilla chips.

Broccoli Soup

Make White Sauce:
1/2 cube margarine
2 rounded Tbspn. flour

Stir in milk and cook to gravy consistency. Season with pepper.
Add:
1 cup grated cheddar cheese
1 can cream of chicken or cream of celery soup plus 1 soup can milk

Add 2-3 cups cooked vegetables such as broccoli, carrots, onion, etc. I like to use the red potatoes with the skins on, cube them and boil before adding to soup, with broccoli.

Taco Soup

2 lbs. ground beef
2 diced onions
2 15 oz. cans pinto beans
1 15 oz can kidney beans
1 150z can corn
2 15 oz can stewed tomatoes, loosely chopped
1 small can green chiles
1 pkg taco seasoning powder
1pkg ranch salad dressing powder

Brown beef and onions in skillet. Drain excess oil. Add all remaining ingredients and bring to a boil. Reduce heat to low and simmer 20 minutes. Serve with sour cream, chips, avacados, grated cheese, etc.