Tuesday, October 7, 2014

Crockpot Chicken Tortilla Soup

Note:  My husband's favorite soup is chicken tortilla.  Finding a way to make it in the crockpot is my favorite! 

Crockpot Chicken Tortilla Soup


  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) cans chicken broth
  • 2 cups of shredded chicken 
  • 1 (15 ounce) can black beans
  • 1 (10 ounce) can diced tomatoes with green chile peppers, drained
  • 2 cans of cream of chicken soup 


Throw everything in the crockpot.  Cook it for 4-6 hours on low.   Easy breezy!   

Crockpot Potato Soup

Note:  The hint of cooler weather made me crave potato soup.  I made some for football last weekend and now I am hoping for more. 
Crockpot Potato Soup

1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits 
1 cup shredded cheddar cheese 
salt and pepper to taste 

Put the potatoes in the crockpot.  Add in the chicken broth, cream of chicken soup and half of the bacon bits.  Add a pinch of salt and pepper.  Cook on low for 7-8 hours or until potatoes are tender.  An hour before serving, cut the cream cheese into small cubes.  Place the cubes in the crock pot.  Mix a few times throughout the hour before serving.  
Once the cream cheese is completely mixed in, it's ready to serve. 

Serve plain or topped with cheddar cheese and bacon bits.   Yummy!