Tortilla Soup II

SuperMom already posted one Tortilla Soup recipe. Mine is a hair different (minus the hair, though I was served Tortilla Soup with hair in it at a very fancy local restaurant when my husband came here to interview for his job, though that is an entirely different story).

Start your can opener:

2 cans cooked chicken or 4 cooked chicken breasts
2 cans chicken broth
1 can Ro-Tel
1 can Whole Kernel corn, drained
1 can cream of chicken soup
1 can Ranch Style Beans
1 can Enchilada sauce
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder

Combine and heat (hello, Crock Pot). Serve with grated cheese, tortilla chips, avocado slices, and sour cream. And... if you are really feeling fancy, jalapeno cornbread muffins.

Updated so that I will remember this next time: Sarah, a double recipe of this does NOT fit in your 6 qt. crock pot. Here is what you do: pour everything except the chicken into the lg. crock pot. Cook the chicken (frozen as it can be) in smaller crock pot. Pause to give thanks for crock-pot liners. Once chicken is cooked and after soup has cooked a while, ladle some of the soup into smaller crock pot while you dice chicken. Divide chicken between two crock-pots.

Baked Potato Soup

This is my absolute favorite type of potato soup, VERY easy to do once you have 3 baked potatoes. (If you don't, that is why God invented microwaves -- they can be baking while you do the rest of this stuff...)

Brown together:

1/2 c. butter
1/2 c. flour

Slowly add:

2 1/2 c. milk

Add 2 cans chicken broth (I make one of them Roasted Garlic chicken broth)

Simmer until thick -- 15-25 minutes.

Stir in 3 diced baked potatoes.

Serve with cheese and bacon bits.