Kristen's Chicken Tortilla Soup

2 cups chicken broth
1 recipe Enchilada Sauce
4 oz. can diced green chilis
2 large chicken breasts (I cut them into thirds width wise)
1 can black beans (drained and rinsed)
1 bag frozen corn

Place all ingredients in crock pot except the corn. Cook on High for 4 hours. Remove chicken and shred. Return the chicken to crock pot and add corn. Heat through. (About 10 minutes.)
You can top with cheese, tortilla chips, sour cream, or avocado (a fav!).

Serves 4-6.
This is an amaingly easy recipe and full of flavor like we Anderson's like it!!!!!!!!!!

Chili Chicken Chowder

3 chicken breasts, cut into 1" pieces
2 cups frozen Hash Browns
3 cups Chicken Broth
3/4 tsp.Garlic Powder
1 1/2 tsp. Cumin
1 can Cream Style Corn
1 can Condensed Cream of Chicken Soup
1 (7 oz.) can chopped green chilis
3/4 cup half & half

Stir together all ingredients except half and half until combined in crockpot.
Cover and cook on High for 4-5 hours.
Stir in half and half and serve. Simple dish and delicious!

Egg Flower Corn Soup

This is one of my favorite soups, and it's very easy to make.

Ingredients:

• 5 cups turkey or chicken broth
• 1 cup shredded cooked turkey or chicken
• One 14 1/2-ounce can cream-style corn
• 1 cup frozen corn
• 1/4 cup coarsely chopped water chestnuts (I've never included these when I make it)
• 1 1/2 tablespoon oyster-flavored sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon white pepper
• 3 tablespoons cornstarch, dissolved in 1/3 cup water
• 2 eggs, lightly beaten
• 1 green onion, thinly sliced

Directions:

In a large saucepan, bring the broth to a boil over high heat. Add the turkey, cream-style corn, frozen corn, water chestnuts, oyster-flavored sauce, sesame oil, and pepper. Return to a boil and cook for 3 minutes. Add the cornstarch solution and cook, stirring, until the soup boils and thickens slightly, about 1 1/2 minutes. Remove from the heat and slowly drizzle in the eggs while gently stirring constantly with a spoon to form egg flowers. Ladle the soup into bowls, garnish with the green onion, and serve.

Italian Chicken Soup

Another recipe from mom's kitchen.

Ingredients

• 4 chicken breasts cut into 1" pieces
• 2 tsp. oil
• 1/2 c. chopped onion
• 2 cloves garlic
• 1 tsp. basil leaves
• 1/4 tsp. pepper
• 2 c. water
• 4 chicken boullion cubes
• 1 can stewed tomatoes
• 1 c. frozen corn
• 1/3 c. uncooked thin spaghetti (broken into 2" lengths)
• Parmesan cheese

Directions

1. Heat oil in saucepan.
2. Stir-fry chicken pieces until lightly browned.
3. Add onion and cook until tender.
4. Stir in basil, pepper, water, cubes, and tomatoes, bring to a boil.
5. Reduce heat, cover and simmer 5 minutes.
6. Stir in corn and spaghetti. Cover and simmer 10 minutes until all is tender.
7. Garnish each serving with parmesan cheese.

Makes 4 - 1.5 c. servings.

Chili, Beef, and Potato Soup

Ingredients

• 1/2 lb. ground beef
• 1/2 c. chopped onion
• 1 - 16 oz. can diced tomatoes
• 2 large potatoes peeled and diced
• 3 boullion cubes
• 3 c. water
• 2 tsp. chili powder
• 1/2 tsp. worcestershire sauce
• 1 small can chopped green chilis

Directions

1. Brown meat and onion in pot. Drain fat.
2. Stir in remaining ingredients.
3. Cover and cook until potatoes are tender (about 15 minutes).
4. Serve topped with crushed tortilla chips and grated cheese.

Pasta e Fagioli

1 lb. ground beef
1 large carrot (slivered)
1 small onion (diced)
2 stalks celery (chopped)
2 cloves garlic
1-15 1/2 oz. can diced tomatoes
1 can red kidney beans
1 can white kidney beans
5 cups beef broth
1 1/3 tsp. oregano
1 1/8 tsp pepper
2/3 tsp. tabasco sauce
1-2 lb. jar Ragu sauce
1 cup shell macaroni

Saute beef with onion and garlic. Add carrots, celery and tomatoes. Simmer 10 minutes.
Drain and rinse beans and add to pot.
Add all remaining ingredients and simmer until vegetables are tender. (About 45 minutes)

This soup can be made a day ahead. Just add the pasta after reheating and cook until pasta is done.
Dad says this is better than Olive Garden's!!!!!!!!!!

Serves 10

Mexican Caldillo (Stew)

This is one of my favorite soup recipes my mom used to always make.

Ingredients

• half an onion
• 1 lb stew meat (cubed)
• 1 jalapeño
• 1 can green chilies
• 2 large potatoes cubed
• 5 c. water
• 6 beef bullion cubes

Directions

Brown beef with onion and jalapeño in large pot. Mix in the rest of the ingredients. Once boiling, reduce heat and simmer until potatoes are cooked (15-20 min.)

Serves 4 adults.

For a tasty variation serve with tortilla chips, cheese, sour cream, and guacamole in the soup (we discovered this to help tone down the spiciness when we thought we'd put in 2 or 3 jalapeños)