Chicken Tortilla Soup

2 chicken breasts
1 15 oz. can whole peeled tomatoes mashed
1 10 oz. can enchilada sauce
1 medium onion chopped
1 4 oz. can chopped chili peppers
2 cloves garlic
2 C water
1 14.5 oz. can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp black pepper
1 bay leaf
1 10 oz. package frozen corn

Cook in crock pot for 6-8 hours on low or 3-4 hours on high. Shred chicken and remove bay leaf. Serve with sour cream, shredded cheese and tortilla chips.

On serving day, thaw in fridge the night before and heat through.
-Julie Dunkley

Creamy Chicken

Creamy Chicken
In crockpot, place 3 large, 4 medium boneless, skinless chicken breasts.
Mix together:
1 can Cream of Mushroom soup
3/4 C. Sour Cream
3/4 C. Mayo
2 T onion soup mix
3/4 C. grated cheddar cheese

Cook 4 hours on high, 6 hours on low. Shred chicken and add a little milk if sauce is too thick. On serving day: Thaw in refrigerator overnight, heat through on stove. Serve over rice, mashed potatoes or noodles.

White Chicken Chili

White Chicken Chili
olive oil
1 chopped onion
2 cloves garlic
2 cooked and shredded chicken breasts
3 cans chicken broth
8 oz. cream cheese
2 cans any variety white beans
1 can garbonzo beans
2 cans white corn
1 tsp. cumin
1/4 tsp. cayenne pepper
1 tsp. oregano
1 Family size Cream of Chicken soup
Saute onion in enough olive oil to cover the bottom of the pan. Add remaining ingredients except the cream cheese and 1 can chicken broth. In seperate sauce pan, add the remaining can of chicken broth and add the cream cheese in small pieces. Heat over medium heat and whisk the cream cheese with the chicken broth until smooth. Add mixture to chili. Heat through. (This recipe makes 2 full meals)