Mexican Chicken Soup

I got this recipe as a suggestion from mjpuzzlemom in my comments after I posted about her other soup. It was super easy and Josh LOVED this one too. Definitely will do it again. Picture next time.

1 1/2 pounds boneless, skinless chicken breast, cut into 1/2″ pieces
2 cans cream of chicken soup
2 cups water
1 15 ounce can black beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes and green chile peppers, undrained ( Rotel)
1 teaspoon ground cumin
sour cream (optional)
crushed tortilla chips (optional)
*I added shredded cheddar cheese too
Brown chicken in skillet coated with cooking spray and transfer to slow cooker. In a bowl combine soup, water, beans, undrained tomatoes, and cumin. Pour over chicken in slow cooker. Cover and cook on low for about 6 hours. Ladle into bowls and if desired, top with sour cream and sprinkle with crushed tortilla chips.

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Cheese Enchilada Chowder (with chicken added)

Just made this for dinner tonight and Josh said it was his favorite that I've made ever (which is big- I've made all kinds of soup). I didn't have the yellow,green or red pepper (somehow I forgot it at the store!?!) and I added chunks of baked chicken. It was SOOOO good. I got it here. Picture next time. Oh and it has some kick to it- I added a lot of sour cream to my kids dishes and they were fine.

1 15-ounce can black beans, rinsed and drained
1 14-1/2-ounce can diced tomatoes, drained
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green or red sweet pepper
1 small jalapeno pepper, seeded, if desired, and finely chopped
1 19-ounce can enchilada sauce
1 10-3/4-ounce can condensed cream of mushroom or cream of chicken soup
2 cups milk
1 cup shredded Monterey Jack cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
dairy sour cream (optional)
guacamole (optional)
tortilla chips, coarsely broken (optional)

1. In a 3-1/2 to 5-quart slow cooker combine black beans, tomatoes, frozen corn, onion, sweet pepper, and jalape?o pepper. In a large mixing bowl whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.

2. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in Monterey Jack and cheddar cheese until melted. Ladle into bowls. If desired, top each serving with sour cream, guacamole and tortilla chips.

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Broccoli Cheese Chowder

Another recipe from The Essential Mormon Cookbook. I'll post a pic when I make it.
2 bunches (about a pound) fresh broccoli
1 medium onion, chopped
1/4 c. butter
1/2 c. butter
1/2 c. flour
4 c. milk
1 c. chicken broth
1 1/2 tsp. salt
2 c. grated cheddar cheese

Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces- set aside. Saute chopped onion in the 1/4 c. butter until tender- set aside. In a large saucepan or soup pot prepare white sauce- melt 1/2 c butter over medium heat, then stir in flour until well blended. Gradually stir in milk, chicken broth and salt. Stir constantly until mix reaches a boil. Cook 1-2 mins., until thickened. Add broccoli and onion. Stir in cheese. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately or keep warm over low heat. Makes 6-8 servings.
Try serving in bread bowls.

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Baked Potato Soup

**Made it again, here is the pic***

This recipe is from my friend Nicole. Easy to make and super good. We had it on Sunday for dinner but everyone was so excited to eat it that I couldn't sneak a picture in. I will next time.
Perfect for the changing season...

4 medium baked potatoes
2 slices bacon
1/2 c celery, chopped
1/2 c. green onions, thinly sliced
1 can 14 oz. chicken broth
1 garlic clove, pressed
1/2 tsp salt
1/4 tsp black pepper
1 c. sour cream
2 oz. shredded cheddar cheese

Remove skins from cooled baked potatoes. Coarsely mash with potato masher. Cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but 1/2 tsp drippings in pan. In a medium pot, put in chicken broth, mashed potatoes, celery, green onions, garlic, salt, pepper, and bacon drippings. Bring to a boil. Reduce heat; simmer 10 mins. Stir in sour cream and reserve bacon. Ladle into bowls and serve with cheese.
***Note in the recipe it says to add milk but it didn't have any measurements so I eyeballed it until it was the right thickness (not too thin- it's supposed to be a thick soup).

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