CHICKEN TORTILLA SOUP

4 chicken breast halves
2 15 oz cans black beans (undrained)
2 15 oz cans Mexican stewed tomatoes
1 c. salsa
4 oz can chopped green chilies
14 1/2 oz can tomato sauce

Combine all ingredients in crock pot. Cover and cook on low 8 hours. Just before serving remove chicken and shred or slice into bite sized pieces. Stir into soup.

Serve with chips and cheese.

*This recipe makes a lot, making 1/2 of the recipe works well too.

CREAMY CHICKEN NOODLE SOUP

MINDY HAYCOCK

2 qts. Water (8 cups)
2 2/3 C diced carrots
2 2/3 C diced celery
1 C diced onion
2-4 Chicken breasts cooked and cubed
1/8 C chicken bullion or 4 chicken bullion cubes

1/2 C margarine or butter
2/3 C flour
51 ounces Cream of chicken Soup
2 2/3 C milk
1 tsp. white pepper
1 tsp parsley

12 oz dry egg noodles

Cook and cube chicken breasts.  In the water, cook bullion, celery, carrots, and onion till veggies are fork tender.  About 15 mins.  In separate pan melt butter with white pepper and parsley.  Add flour and cook for a couple minutes.  Do not let it burn.  Add milk and stir out all lumps and then remove from heat.  Add to cooked veggies with canned soup and egg noodles.  Simmer till noodles are tender, thin out with as much milk as desired.

CROCK POT CHIL

 Misty Curtis

½ lb. dry pinto beans or kidney beans
1 (1lb) cans tomatoes or a bottle of ketchup
2 cloves garlic, chopped or powder
2-3 T. chili powder
1 tsp. cumin
2 lbs. hamburger
2 med. onions, chopped
1 green pepper chopped
1 tsp. Pepper
salt to taste

Cover beans with water, cook on high in crock pot all night. Combine all other ingredients and cool on low all day.

Optional: Add liquid smoke for a different flavor.