Chicken & Cheese Enchilada Chowder

Ingredients:
• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-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 bell pepper
• 1 10-ounce can enchilada sauce
• 1 10.75-ounce can condensed cream of chicken soup
• 2 cups milk
• 1 cup shredded Pepperjack cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• 4 chicken breasts
Method:

In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.

Also check out my Easy Enchilada sauce if you dont have a can in your pantry.

Chicken Tortilla Soup

Chicken Tortilla Soup
Ingredients:
1 pound boneless chicken, cooked and shredded
1 can (15 ounces) crushed tomatoes
1 can (10 ounces) enchilada sauce
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
2 cloves garlic, minced
2 cups water
1 can (14.5 ounces) chicken broth
2 cans (15 ounces) whole kernal corn, with liquid (or four cups frozen corn)
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon crushed bay leaves
1 tablespoon dried chopped cilantro
Method:


Combine all ingredients in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes 8-10 servings.
Serve with tortilla chips and garnish with grated pepper-jack cheese and guacamole.

Can also add yellow, orange peppers to the mix. Celery is good too.

French Quarter Onion Soup

This is seriously the best French Onion Soup I have ever made. Enjoy!

Soup Ingredients

¼ cup butter

3 medium white onions sliced

3 14 oz cans beef broth

1 tsp salt

¼ tsp garlic powder

3 TBS grated parmesan cheese

Preparation

Sauté onions in the melted butter. This takes about 20 minutes. The onions should be brown and transparent. Add the broth, salt, and garlic powder. Bring to a boil. Reduce heat, simmer and cook uncovered for about 1 hour. In the last 10 minutes of cooking, add the grated parmesan cheese.

Topping Ingredients

6 slices Baguette

6 slices of Swiss cheese

6 TBsp. of grated mozzarella

6 tsp. grated parmesan cheese

Preparation

Preheat oven to 350 degrees and toast the Baguette slices about 10 minutes or until brown. Set oven to broil. Place about 1 cup of soup in each serving dish. Float a toasted slice of baguette on top and then layer with cheese. First 1 slice of Swiss, next a tablespoon on mozzarella, and then sprinkle parmesan cheese on top. Place the soup bowls on a baking sheet and broil for 4 minutes, or until the cheese begins to brown. Serve hot and bubbly