Tortilla Soup

Ingredients

• 1 pound shredded, cooked chicken


• 1 (15 ounce) can whole peeled tomatoes, mashed


• 1 (10 ounce) can enchilada sauce


• 1 medium onion, chopped


• 1 (4 ounce) can chopped green chile peppers


• 2 cloves garlic, minced


• 2 cups water


• 1 (14.5 ounce) can chicken broth


• 1 teaspoon cumin


• 1 teaspoon chili powder


• 1 teaspoon salt


• 1/4 teaspoon black pepper


• 1 bay leaf


• 1 (10 ounce) package frozen corn


• 1 tablespoon chopped cilantro


• 7 corn tortillas


• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.


2. Preheat oven to 400 degrees F (200 degrees C).


3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.


4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Crock Bean Soup

1 can whole tomatoes (32oz)

1 can Chicken broth (14oz)

2 cups water

2 med. Onions chopped

4 carrots sliced

2 celery stocks sliced thin

1 teasp garlic powder

2 teaspoons paprika

2 teas. Dried parsley

2 cups turkey ham diced

1 lb. dried beans mixed (I used 3 cans of a variety of beans drained)

Drain your soaked beans, rinse and drain again, then add them and everything

else to the crockpot. Cook all day on low (watch your moisture levels if

you have a newer crockpot, they cook hotter. You may want to add a little

more water, like another ½ cup. Or cook on high for 3-4 hours.

Serving suggestions, salad and whole grain rolls and you’re set.

from LeeAnn Ely

Italian Sausage Tortellini Soup

Ingredients

• 1 pound sweet Italian sausage, casings removed


• 1 cup chopped onion


• 2 cloves garlic, minced


• 5 cups beef broth


• 1/2 cup water


• 1/2 cup red wine


• 4 large tomatoes - peeled, seeded and chopped


• 1 cup thinly sliced carrots


• 1/2 tablespoon packed fresh basil leaves


• 1/2 teaspoon dried oregano


• 1 (8 ounce) can tomato sauce


• 1 1/2 cups sliced zucchini


• 8 ounces fresh tortellini pasta


• 3 tablespoons chopped fresh parsley

Directions

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.


2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.


3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.