Slow Cooker Chicken Tortilla Soup

Mmm, Mmm, Good!
Recipe from: Melinda McCarthy
Serves: 8

INGREDIENTS
1 pound shredded, cooked chicken
1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chili peppers
2 cloves garlic, minced
2 cups 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
1 T chopped cilantro
7 corn tortillas
vegetable oil

DIRECTIONS
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.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Baked Potato Soup

The ultimate comfort food!
Melinda McCarthy (given to me by my friend, Katrina Mumford)
Serves: 8

4-5 medium potatoes, baked
½ medium onion, chopped
3 Tbsp. butter
3 Tbsp. flour
3 1/2 c. chicken broth
1 c. water
1 c. half & half or milk
1 c. instant potatoes
½ tsp. pepper
½ tsp. thyme (rub between hands to crush them)

1. Melt butter; sauté onions until light brown. Add flour; stir well. It will be like paste.

2. Add broth, water, instant potatoes, and spices. Bring to boil. Reduce heat; simmer 5 minutes.

3. Cut baked potatoes into large chunks. Add to pot with half & half; bring back to a boil, reduce heat and simmer 15 minutes. You will want to stir occasionally, as it tends to stick to the bottom of the pan and burn.

4. Serve with cheese, scallions, chives, bacon bits, salsa, sour cream or any other topping that you desire.

Hint: Have everything pre-measured, including baked potatoes ready, before you begin. When you need to add things, there isn’t time to measure them without the flour mixture burning.
Use a wire whisk to stir with until you add the potato chunks. Your soup will be much smoother. After adding the potato chunks, use a wooden spoon.

Cream of Broccoli Soup

Recipe from: Christa Ferguson Platt, who received it from her sister-in-law, Tricia Platt

Cook together in pan:

2 lbs. fresh or frozen broccoli (or cauliflower)

2 cans chicken broth (soup)

Allow to cool slightly, then puree in blender, saving some florets, if desired.

Melt in sauce pan:

1/2 stick butter

Then add:

3 Tbsp. flour

1 more can chicken broth (soup)

Gradually add puree to thicken.

At serving time, add:

2 cups cream (or half and half)

1/2 tsp. nutmeg

salt to taste

Then add:

cooked florets

1/2 cup grated cheese

1 sautéed finely diced onion, potato, celery, carrot, and cauliflower 

Heat to serving temperature and enjoy!