Crock Pot Tomato Basil Soup

I got this recipe from Stacey Martin Bacon and it is yummy!!!  It goes beautifully with these rolls from the Our Best Bites blog but would be great with a grilled cheese too.

Crock Pot Tomato Basil Soup

Combine the following ingredients in a crock pot and cook on low for 5 hours:
3 15oz cans Petite Diced Tomatoes
4 cups Chicken Broth
1 cup diced Celery
1 cup diced Carrots
1 cup chopped Onion
1 clove finely chopped Garlic

30-45 mins before eating:
add:
1 tea. Oregano
1 tea. Salt
1/4 tea. Pepper
to Crock Pot

on the stove top, make a roux with:
1/2 cup Butter
1/2 cup flour
Cook for 3- 5 mins
Slowly add (while whisking)
2 cups Half & Half
to the roux

Add one cup of hot soup to creamy mixture and stir.  Add 2 more cups of soup, one at a time, and stir.  Pour this mixture back into crock pot and add:
1 cup Parmesan Cheese
1/4 cup fresh Basil, julienned.
Stir all together let cheese melt a little and serve!

Creamy Chicken Tortilla Soup

This is a good soup for a cold night, and it's easy to make.

Creamy Chicken Tortilla Soup

2  frozen boneless, skinless chicken breast halves

3 thawed boneless, skinless chicken thighs, trimmed
1 cup chicken broth
1/2 cup picante sauce or salsa
1 (14.5 oz) can of diced tomatoes, in tomato juice
1 tsp lime juice
2 garlic cloves, minced
1 (13.75 oz) can cream of chicken soup
1/2 cup chopped red pepper 

1 (14 oz) can black beans, rinsed and drained
1-2 tsp cumin
1/2 cup chopped fresh cilantro, or as much as desired
1 cup frozen corn
Tortilla chips
Grated cheese
Sour cream

1.  Place chicken, broth, salsa, tomatoes, lime juice, garlic, cream of chicken soup, red pepper, 1 tsp cumin and black beans in slow cooker. 

2.  Cover and cook on LOW for 5-7 hours. 

3.  Remove chicken and shred with 2 forks.  Add the chicken back in and then add extra cumin (if desired), cilantro, and corn.  Cover and cook for another 30 minutes. 

4.  Serve with tortilla chips, cheese and sour cream. 

Makes 4-6 servings

White Chicken Chili

The weather here in Beaver Utah has been beautiful and hot, almost summer like. Tonight, however, there is a chill in the air and it smells like Autumn, this recipe came to mind. It came from my good friend Edla Keele. It is perfect for a cool night.  This recipe makes a lot. You might want to cut it in half.  If you do have leftovers just stick it in the freezer and have it again in a couple of weeks.

4 cups cooked diced chicken                                         1/4 tsp cayenne pepper
3 cups cooked chicken broth                                           1 TBS oregano
1 chicken bouillon cube                                                     2 TBS Cumin
2 cans diced green chiles                                                  1 scant TBS garlic powder
2 med onions, chopped
4 cans great northern beans, drained
1 quart sour cream                                                              Garnish with celantro 
1 small bag of frozen corn or 2 cans of corn                     and shredded cheese
 

Put broth in pot, add bouillon. Heat. Saute onions until transparent, add to broth. Add all seasoning. Add chicken, green chiles, beans and corn.  Simmer for 20 minutes. Add sour cream. Mix thouroghly. Garnish with cheese and celantro.  Enjoy