Creamy Chicken Tortilla Soup

1 cup Pace Chunky Salsa
1 pound boneless, skinless chicken breasts, cut into 1/4 inch pieces
2 cups frozen whole kernel corn
1 can (about 15oz) black beans, rinsed and drained
2 cans (10 1/4oz each) Campbell's Condensed Cream of Chicken Soup
1 soup can of water
1 tsp. cumin
4 corn tortillas (6-in), cut into strips
1 cup shredded Cheddar cheese
1/2 cup chopped fresh cilantro leaves

1. Stir the salsa, chicken, corn and beans in a 4-quart slow cooker.
2. Stir the soup, water and cumin in a small bowl. Pour over chicken mixture.
3. Cover and cook on low for 5 hours
4. Stir the tortillas, 1 cup of cheese, and cilantro into the cooker. Cover and cook for 15 minutes more. Serve with additional cheese, if desired.

Shared By: Mom

Chunky Potato Soup

2 cups water
2 chicken bullion cubes
2 cups cubed peeled potatoes
1/2 cup chopped onion
1/2 cup celery, thin sliced
3/4 tsp salt
1/2 tsp pepper
2 cups milk
2 TBS flour
1 cup sour cream
2 TBS parsley, chopped
1 TBS chives, chopped

1. Bring water, bullion, potatoes, onion, celery, salt, and pepper to a boil. Simmer for 15-20 mins.
2. Add 1 3/4 cup milk.
3. Mix flour and 1/4 cup milk, then add to soup
4. Bring to a boil. Let soup thicken.
5. Mix sour cream, parsley, and chives, then add to soup.

Shared By: Meredith

Easy Taco Soup

Boil
Can of corn
Can of Black beans
Can of Diced tomatoes
Taco seasoning
Then eat with flour tortillas or tortilla chips and of course…cheese!

Shared By: Rachel

Mexican Chicken Corn Chowder

1 1/2 pounds boneless, skinless chicken breast cut into bite-size pieces
1/2 cup chopped onions
1 to 2 cloves garlic, minced
3 Tbsp. butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 tsp. ground cumin
2 cups half and half
2 cups shredded Monterey Jack Cheese
1 (14 3/4oz) can cream-style corn
1 (4oz) can diced green chilies, undrained
1/4 tsp. Tabasco sauce
1 medium tomato, chopped
fresh cilantro

In Dutch Oven or large saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato. Serve immediately. Garish with cilantro, if desired.

Shared By: Meredith

Note from Meredith:
I substitute a can of rotel tomatoes (original version) for the Tabasco sauce and chopped tomato. We like to eat the soup over tortilla chips and garnish with avocado or guacamole and sour cream.

Quick Chicken Noodle Soup

4 chicken beast
Boil chicken in water for 20 minutes and cut up into small pieces.

5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
2 quarts water
4 chicken bouillon cubes
Boil vegetables, bouillon and water together for 15 to 20 minutes. Add cut up chicken.

1 (10 3/4oz) can of cream of chicken soup
1 tsp. basil
pepper to taste
1 cup frozen peas
1/2 of (11oz) package Grandma's Frozen Homemade Noodles, thawed
Add cream of chicken soup, basil, and pepper and bring to boil again before adding defrosted noodles and peas. Cook for an addtiononal 5 minutes. (You can use 2 quarts of chicken broth instead of water and bouillon)

Shared By: Meredith