Crock Pot Chicken Tortilla Soup

2 c. shredded cooked chicken*

1 (15 oz) can tomatoes

1 med. onion, chopped**

1 (4 oz) can chopped green chilies

1 can black beans

1 (14 1/2 oz) can chicken broth

1 (10oz) can enchilada sauce.

1 clove garlic minced

2 c. water

1 t. cumin

1 t. chili powder

1 t. salt

1/4 t. pepper

1 (10 oz) pkg frozen corn (petite white is best)

1 -2 T. cilantro

Combine all in crock pot. Cook 6-8 hours on low or 3-4 on high. Serve with crushed tortilla chips and grated cheddar cheese in bottom of bowl, then ladle soup over. Top with sour cream, chopped green olives, and/or olives for garnish.

*I've used the Louis Rich Chicken Strips, a deli roasted whole chicken, and even canned chicken in an emergency.

**We like the onion sauteed before it's thrown in the soup or I use onion powder or minced onion. My kids don't like finding big pieces of onion.

Potato Soup

This is something I modified from a crock pot recipe.  Last year sometime I had this soup going in my crock pot when it decided to quit working.  I dumped it in a soup pot and realized how quick this was on the stove top.  This is my go-to soup.  I really don't measure.  

In my soup pot (I think it's 8 qt) I add 7-8 pounds of potatoes peeled and diced.  Sprinkle with parsley, garlic powder, and onion powder.  Add 1 box of TJ's chicken broth or 3 heaping teaspoons of chicken bouillon (depending on what I have) then fill the pot with enough water to cover the potatoes.  Bring to a boil then simmer until the potatoes are cooked (about 20 min.).  Here's where I cheat.  I thicken the soup with a bit of instant mashed potatoes.  Since the soup is already hot, I just pour in somewhere between 1/2c. and 1c. from the box.  Add a can of condensed milk to make it creamy.  Season to taste with salt and pepper.  Serve with bacon and shredded cheese.  YUM!  

***As a rule at our house, things are seasoned pretty mild.  With kids, I know they can be picky.  And if it's 'spicy' they're quicker to complain.  I can always add spice to my bowl but I can't take it out of theirs.  

Tortilla Soup

But, to be honest, we leave out the tortilla chips a lot. =0)

This soup mix is for a gift jar...but we like it so much I keep the mix in the pantry for a quick dinner.  On a rushed night, dumping a bunch of things into a pot to simmer for 20 minutes is my kind of dinner.  

Seasonings:

2T. chichen bouillon granules

2t. lemonade powder with sugar

1t. lemon pepper

1t. dried cilantro leaves

1/2 t. garlic powder

1/2 t. ground cumin

1/2 t. salt (I usually leave this out)

1/4 c. dried minced onions (I use 2 T.)

1c. rice

1 10 oz. can chicken

1 14.5 oz can tomatoes (I like Hunt's Fire Roasted or something with green chilies)

Add everything to a pot with 10c. water.  Bring to a boil.  Reduce heat, and simmer for 20 minutes.  Serve with crushed chips at the bottom of the bowl.  Garnish with shredded cheese, sour cream, avocado, olives...you name it.  YUM!

Palouse Soup Mix

2 1/2 cups green split peas (1 pound)
2 1/2 cups lentils (1 pound)
2 1/2 cups pearl barley (1 pound)
2 cups alphabet macaroni (8 ounce pkg.)
1 cup dried onion flakes (2 3/8 ounce pkgs.)
/2 cup celery flakes (1 3/8 ounce pkg.)
1/2 cup parsley flakes (1 1/4 ounce pkg.)
Optional:1 1/2 teaspoon thyme
1 1/2 teaspoon white pepper
Mix all ingredients together.
Store in a jar with a tight- fitting lid.
Stir before using. Makes 10 cup of mix.

To cook: Combine 1 cup of soup mix with 4 cup of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. (for me...I simmered a lot longer) Add 1/2 teaspoon salt if desired.

Minestrone Variation
Combine 1 cup of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 cup water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 teaspoon basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add 1/2 teaspoon salt, if desired.

Personal notes: I made the mix without the celery flakes. They looked gross dried and I don’t really like celery in my soup. The second time I made this we left out the alphabet noodles. I thought they just got soggy when the soup was cooked long enough to make the peas tender. When I made this for dinner, I used 2c. mix, chicken broth, and 1# browned ground turkey. It was just enough for us for dinner and left-overs for M and I for lunch today. We ate the soup with toast, and M liked his with a bit of shredded pepper-jack.