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

Ingredients

• 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 

Directions

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

Ingredients

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 

Directions

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!

Beef Stew with Cheddar Dumplings

BEEF STEW WITH CHEDDAR DUMPLINGS

Ingredients:
2 pounds beef stew meat, cut into small pieces and floured

Garlic

salt to taste

Black pepper to taste

1 tablespoon oil

2 quarts water

8 beef bouillon cubes

1 medium onion, chopped

1 (16-ounce) can sliced carrots, undrained

1 (16-ounce) can green beans, undrained

Splash of liquid smoke

Dumpling Ingredients:

2 cups buttermilk biscuit mix

1 cup shredded cheddar cheese

2/3 cup buttermilk or milk

Directions:
Coat meat with flour, garlic salt and pepper. Brown meat in oil. In Dutch oven combine water, bouillon, onion, carrots, green beans, and liquid smoke. Bring to a boil. Add browned meat and simmer 30 minutes. For dumplings, combine biscuit mix and cheese. Add milk to form a soft dough. Drop by tablespoonfuls into bubbling stew. Cover and simmer for 12 minutes, do not lift cover until dumplings are done. Serve with slaw and garlic bread.

Crock Pot Chicken Enchilada Soup

Note:  We are supposed to get a wave of cold weather.  I HOPE!   I plan to throw all of this into the crock pot so that we can enjoy soup over the next couple of days.  

Crock Pot Chicken Enchilada Soup

Ingredients
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 tablespoons minced garlic 
1 rotisserie chicken, about 4 cups shredded, remove the skin
32 ounces reduced sodium chicken broth
2 -  28 ounce cans mild green enchilada sauce
2 - 10 ounce cans Mild Rotel diced tomatoes with peppers
4 cups cooked spanish rice (I used a package version from Knorr)
2 tablespoons ground cumin
8 ounces sour cream
shredded cheddar cheese for topping
1 bag tortilla chips for topping

Directions
Saute' onions in oil over medium heat until softened.   Stir in garlic and cook another minute.  Pour into crock pot and turn on Low.   Add the rest of the ingredients.  Stir well and let cook on low for 4-6 hours.   Serve into bowls.  Top with shredded cheese and tortillas chips.

Little Guy's White Bean Chili

Note:   We are joining family for Thanksgiving in Gatlinburg.    We are going to take turns preparing the evening meal.    Because I hate the thought of being stuck in the kitchen, I am preparing my son's white bean chicken chili and putting it in the freezer.   It will be the perfect thing to throw in the crockpot right after breakfast as we are leaving to go hiking for the day.     When we arrive home I can bake some cornbread and we will can relax with the family in front of a nice fire.
Little Guy's White Bean Chicken Chili

Ingredients
5 boneless, skinless chicken breasts
3 T. butter
2 cloves garlic, minced
16 ounces salsa
4 cans Great Northern Beans (15 Oz), loosely drained
2 cups Mexican Blend Shredded Cheese
4 ounces green chilies
8 ounces frozen corn
3/4 c. sour cream
1 teaspoon Cayenne Pepper
2 teaspoons cajun seasoning
12 ounces chicken stock
salt And pepper

Directions
Melt butter in large skillet. Add garlic. Brown chicken breasts in butter and garlic. Remove chicken and cut into bite size pieces. Add pieces of chicken to the crock pot. Add salsa, green chilies, chicken stock and spices to the crock pot. Stir to mix. Add beans, corn, and cheese and stir again. Cook on low for 6-8 hours. About 1 hour before serving add sour cream and stir.

Serve over rice or Fritos and top with more sour cream and cheese. Yummy!

Southwestern Soup

Note:   "Sweetheart, do you realize we still have that ground beef left in the refrigerator?"    Oh, shoot!   I forgot all about it.    Do you ever do that?    I had bought a package of ground beef to make meals and had just a little bit left.    About a pound.     I put it in the refrigerator thinking I would make tacos or something and then completely forgot it.      So now I had to do something quick.      It is raining outside and on days like this soup just sounds yummy!

Southwestern Soup

Ingredients

1 lb. ground beef
1 can kidney beans
2 cans Ro-tel
1 can stewed Mexican style tomatoes
1 can corn (drained)
2 Tbs. taco seasoning
16 0z. Velveeta cubed

Directions

Dump everything in your crockpot and cook on high for about 3-4 hours.    

Love this with some cornbread! 

Vegetable Soup

Note: Smelling soup in the crockpot just seems to make the house feel warmer on a cold day. Even my boys say that they feel like it is home when they smell food cooking when they come in from playing.

Vegetable Soup

Ingredients
leftover pot roast
2 cans beans (whatever your family likes - I like Great Northern)
2 cans Petite Diced Tomatoes
4 cans Beef Broth
1 bag Carrots - Sliced
5 whole Potatoes
1 whole Mild Onion
4 cubes Beef Bouillon
2 cups Water
Garlic Powder
Salt And Pepper

Directions
In a crockpot, pour the 4 cans of beef broth, and the 2 cans of petite diced tomatoes. Slice or shred up the leftover pot roast and add to the pot, along with any pan drippings or gravy from roasting the meat.

Peel and dice up the 5 potatoes, and add the potatoes and carrots to the pot. Peel and dice the onion and add it to the pot. At this point, you can add whatever vegetables your family likes, but it’s really good with the 2 cans of drained and rinsed northern beans.

Cook according to crockpot directions. I really thinking cooking this soup on low is the very best way!!

I usually serve this with jalapeno cornbread. I can't help it. It is the southern girl in me!

Little Guy's White Bean Chicken Chili

Note: Little Guy has become quite the cook in our house. I can literally go days without touching the stove because he wants to cook. He recently took a class at the Viking Cooking School. When our church announced that they would be having a chili contest as part of our Fall Fest I knew that it would a perfect fit for him. He has always wanted to enter a contest.

We were so excited when he won the TOP OVERALL trophy for the entire competition! So excited for him.

Little Guy's White Bean Chicken Chili

Ingredients
5 boneless, skinless chicken breasts
3 T. butter
2 cloves garlic, minced
16 ounces salsa
4 cans Great Northern Beans (15 Oz), loosely drained
2 cups Mexican Blend Shredded Cheese
4 ounces green chilies
8 ounces frozen corn
3/4 c. sour cream
1 teaspoon Cayenne Pepper

2 teaspoons cajun seasoning
12 ounces chicken stock
salt And pepper

Directions
Melt butter in large skillet. Add garlic. Brown chicken breasts in butter and garlic. Remove chicken and cut into bite size pieces. Add pieces of chicken to the crock pot. Add salsa, green chilies, chicken stock and spices to the crock pot. Stir to mix. Add beans, corn, and cheese and stir again. Cook on low for 6-8 hours. About 1 hour before serving add sour cream and stir.

Serve over rice or Fritos and top with more sour cream and cheese. Yummy!


Join Little Guy and I as we hop over to Tempt My Tummy Tuesday to search for more inspiration for recipes! Have a great week!

Our Favorite Chili

Note: I asked Little Guy if I could have my kitchen back because with all this cooler weather I have really been wanting some chili. After I made it I decided to make Frito Pie (recipe next).

Our Favorite Chili

Ingredients

2 lbs ground beef
1 (8 ounce) can tomato sauce
2 cups water
2 teaspoons paprika
4 teaspoons cumin
1 tablespoon dried onion flakes
1/4 teaspoon garlic salt
1/2 cup chili powder
1 teaspoon ground red pepper
2 tablespoons masa harina flour
1/4 cup hot water

Directions

Brown beef; drain. Add tomato sauce, 2 cups water, paprika, cumin, onion flakes, garlic salt, chili powder, and ground red pepper. Cover and simmer for 30 minutes, stirring occasionally. Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture. Add masa mixture to chili. Cover and simmer another 15-20 minutes.

Crockpot Taco Soup

Note: Have you figured out how much I love soup yet? It is so warm and comforting. You can serve it with sandwiches or bread or salad. Or simply by itself. It is a meal.

Crockpot Taco Soup

Ingredients:

2 pounds ground beef

2 cups diced onions

2 cans pinto beans

1 can pink kidney beans

1 can whole kernel corn, drained

1 can Mexican style stewed tomatoes

1 can diced tomatoes (I use crushed because hubs doesn't like tomatoes)

1 can Rotel tomatoes - mild

1 can diced green chiles

1 can black olives, drained and sliced

1 (1 1/4 ounce) package taco seasoning mix

1 (1 ounce) package ranch salad dressing mix

corn chips

sour cream

black olives

grated cheese

green onions, chopped

sliced jalapenos

Ingredients:

Brown the ground beef and onions in a large skillet. Drain the excess fat. Transfer the browned beef and onions to a large crockpot. Add the beans, corn, tomatoes, green chiles, black olives, taco seasoning and ranch dressing mix. Cook for 6-8 hours on low. (For stovetop cooking: simmer on low heat for about an hour.) To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions, black olives and jalapenos (all to taste).


Grab a bowl and head over to Lisa and Lana's for Tempt My Tummy Tuesday!!

Chicken Tortilla Stew

Note:    I can't help it.   I am cold and the only thing that sounds good is warm, wonderful stew!   Could there be a weight loss program that involves soups and stews?


Chicken Tortilla Stew

Ingredients:
1 rotisserie chicken, shredded (about 6 cups) or 4 to 5 cooked, boneless, skinless chicken breast halves
3 14-oz cans reduced sodium chicken broth
2 10-oz cans mild red or green chili enchilada sauce
1 12-oz can evaporated milk
2 cups matchstick or shredded carrots
1 cup uncooked long or medium grain rice
1 1/2 teaspoons ground cumin
2 cups frozen whole-kernel corn, thawed
1 1/2 cups broken tortilla chips


Directions:
Combine broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender. Add chicken and corn; stir well.

Spoon into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired. Makes about 6-8 servings.

Crockpot Potato Chowder

Note: I have been on an endless soup fest this winter. I saw this recipe on Real Mom's blog and added it to my "to try" list. I made it for supper last night, but waited to late to put it in the crockpot. It worked great to just make it on the stove simmering it over medium low heat for about an hour until the potatoes were tender. The entire pot was GONE! I knew I should have made a double batch.

Crockpot Potato Chowder

Ingredients:
8 cups diced potatoes
1/3 cup diced onions
6 regular bouillon cubes
6 cups water
1 can cream of chicken soup
1 8 oz package cream cheese
1/2 lb bacon, cooked and crumbled
shredded sharp cheddar cheese

Directions:
Combine potatoes, onions, bouillon cubes, water and chicken soup in crockpot. Cook on low for 8-10 hours or until potatoes are tender. Add cream cheese to soup and blend well.

Spoon into bowls and top with bacon and cheese.

Applebee's Cheese Chicken Tortilla Soup

Note: Since I found Applebee's tortilla soup recipe, I can have it as often as I like. Yahoo! It is wonderful to keep in the refrigerator now that the weather is cooling off. A bowl of this topped with tortillas and a little dollop of sour cream is perfect for lunch.

Applebee's Cheese Chicken Tortilla Soup

Ingredients:
1 medium yellow onion, chopped
2 teaspoons fresh garlic, minced
2 teaspoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper (optional)
15 ounces can tomato puree
1 teaspoon finely minced jalapeño pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 teaspoon sugar
1 teaspoon chili powder (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
4 teaspoons flour
1/2 cup water
1 pound cooked chicken, cubed or pulled
1 cup cream
1/4 cup non-fat sour cream
8 ounces processed cheese, 1-inch cubes
10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
Fresh cilantro, roughly chopped (optional)

Directions:
Sauté oil, garlic and onions in large pan or Dutch oven until soft. Add ingredients 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.
Add chicken and simmer 5 minutes. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165ºF serving temperature.

After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.

Grab your best tummy warming recipe and join us over at Lisa's for more Tempt My Tummy Tuesday!

Black Eye Pea Soup

Note: Not eating black eye peas on New Year's day is a no-no! Getting my boys to eat them is sometimes impossible. Maybe this soup I found at Blessed with Grace will be the key!

Black Eyed Pea Soup

Ingredients:
1 box Velveeta
1 pound browned ground beef ( I usually also cook a chopped onion with the meat for added flavor)
2 cans of black eyed peas
1 can pinto beans
1 can rotel
1 can stewed/diced tomotoes

Directions:
Put all in large pot and cook until cheese is melted. Don't forget to make some cornbread to add to this meal. We like cheap and easy. Jiffy cornbread is a favorite for us!!

Deanna's Red Beans & Rice

Note: I had never had Red Beans & Rice until I got married. We were invited to supper and that is what they were serving. They ladled the red beans and rice over a bowl of rice and I began to eat. My first thought was, "This was good, but it was be so much better if I added..." I came home and started playing. What developed is nothing close to authentic Red Beans & Rice, but it is what my boys love. As Tim Allen would say, "It has MORE POWER!"

Deanna's Red Beans & Rice

Ingredients:
2 cans dark kidney beans
1 ½ lbs. ground round
1 lb. hot link sausage
½ cup chopped bell pepper
½ cup chopped onion
1 can Rotel tomatoes
1 can Hunts special sauce
1 large can stewed tomatoes
Salt, pepper, cayenne pepper (to taste)
Oregano and parsley (to taste)

Directions:
Brown meat and onion and drain. Drain one can of the red beans and then add both cans to the ground beef. Add the rest of the ingredients in large pan. Cook 2 hours on medium heat stirring occasionally. Lower heat and simmer another 2 hours. Serve over cooked rice (or my boy's favorite, baked macaroni & cheese).

Crawfish & Corn Chowder

Note: I received this recipe over email. This is a chowder that is easy to cook, easy to double and freezes great! It is a winner.

Crawfish & Corn Chowder

Saute 1/2 bunch chopped green onions in 1/2 stick of butter, then melt 8 oz. of cream cheese. Add to that:
1 can whole kernel corn (partly drained)
2 cans cream of potato soup
1 can cream of mushroom soup
2 cups half & half
1/2 teaspoon crushed red pepper
1/2 tablespoon Tony's seasoning
2 pkgs. of Bernard's frozen crawfish tails

This doubles really well and freezes well too!

Wild Rice Soup

Note: This is a great soup to make after the big meals of Thanksgiving when you are stuffed and couldn't bear to look at another BIG meal. This is perfect to eat with a simple turkey sandwich.

Wild Rice Soup

Ingredients:

3 cups chicken stock

2 potatoes, peeled and diced

9 slices bacon in small pieces

1 medium onion, chopped

1 1/2 cup cooked wild rice

2 pints half & half

8 oz. American cheese, shredded

salt and pepper to taste

chopped green onion to garnish

Directions:

Cook potatoes in chicken stock until tender. Puree in food processor. Sautee bacon, add onion and cook until tender. Combine bacon mixture with wild rice in saucepan. Add half and half, potato puree and cheese and heat gently, stirring until cheese melts. Add salt and pepper to taste. Garnish with chopped green onions.

Note: Three cans of cream of potato soup can be substituted for potato-chicken stock puree.

Chicken Stew

Note: One more day until I get my grocery budget "restocked". I found this recipe on Southern Plate's blog and knew that I had everything to make it except a few potatoes. I knew I could swing that so I ran by the grocery store and picked up those items and then threw all of this in the crock pot. It is enough for two meals! I adjusted the recipe a little so I could cook it in the crock pot. Southern Plate's original recipe is found here.

Chicken Stew

Ingredients:
5 boneless skinless chicken breasts
1 lg onion, chopped
1 large can chicken broth
1 large can crushed tomatoes
6 med.potatoes, peeled and diced
3 T sugar
2 c. frozen or canned whole kernel corn
2 T butter
5 tsp salt
2 tsp pepper

Directions:
Place chicken breast in crock pot. Pour chicken broth and crushed tomatoes over chicken. Cook on high heat until chicken is done enough to shred (about 4 hours). Shred chicken with two forks in crock pot. Add onion, potatoes, sugar, corn, butter, salt and pepper. Cook for an additional three hours or until potatoes are well done.

Delicious served with cornbread. This soup is even better the second day.

Freezes GREAT! This would be great to cook and freezer to have ready for later meals or to take to a sick friend.

Quick & Easy Beefy Taco Soup

Note: This is what I call my quick and easy family recipe for taco soup. I made up a batch of this with Gustav lurking on the horizon because I knew it would be easy to heat on the grill if we didn't have electricity.

Beefy Taco Soup

Ingredients:

1 pound ground beef, browned
1 (14 1/2-ounce) can stewed tomatoes
1 (15-ounce) can kidney beans, rinsed and drained
1 (1 1/4-ounce) packet taco seasoning mix
1 (8-ounce) can tomato sauce

Directions:
Stir ingredients together; pour into a slow cooker. Heat on low setting for 6 to 8 hours; stir occasionally. Add water to thin consistency as desired.

Top each bowl with corn chips, soup ceam and a sprinkling of shredded cheese.

Spicy Potato Soup

Note: My friend Sheri makes the best soups. This is one of hers. Soup is comfort food.

Spicy Potato Soup

Ingredients:
2 lbs. ground beef
4 cups peeled potatoes, cubed
2 small onions, chopped
3 (8 ounce) cans tomato sauce
4 cups water
2 tsp. salt
1 1/2 tsp. pepper
1/2 tp 1 tsp. hot pepper sauce

Directions:
In large pot, brown ground beef; drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.