Chicken Tortilla Soup (Crock Pot Recipe)

This is my favorite chicken tortilla soup recipe ever! I like to add new things all of the time like black or pinto beans. I serve it with tortilla chips, sour cream, and even more cilantro. AND....it is made in the crock pot. So easy!

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro

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

Thanks to http://allrecipes.com/recipe/slow-cooker-chicken-tortilla-soup/ for the recipe!

Vegetable Dumpling Soup

Every week we have a meatless meal. This is a great one that tastes like a potpie- minus the meat!

Vegetable Dumpling Soup

2 tablespoons EVOO – Extra Virgin Olive Oil

• 4 ribs celery from the heart, chopped
• 2 onions, cut into half-inch dice
• 4 carrots, peeled and cut into half-inch dice
• 1 potato, peeled and diced
• 1 zucchini, diced
• 1 fresh bay leaf
• Salt and pepper
• 2 quarts vegetable or chicken broth
• 4 tablespoons butter
• 4 tablespoons flour
• 1 rounded tablespoon Dijon mustard
• 1 box Jiffy biscuit mix, prepared to box directions
• 3 to 4 tablespoons fresh tarragon leaves, chopped
• 1 cup frozen peas
• 2 tablespoons flat leaf parsley, finely chopped

Preparation

Heat a large Dutch oven or heavy soup pot with a lid over medium heat with EVOO. When oil is hot, add celery, onions, carrots, potato, zucchini, bay leaf, salt and pepper. Stir and cover, about 8-10 minutes, stirring occasionally. Add stock, raise heat to bring to a boil then reduce heat to medium-low to keep a rolling simmer.

Melt butter in microwave or small pot and combine with flour and Dijon mustard. Whisk the roux into soup.

Prepare the biscuit mix according to package directions, adding parsley to the dough.

Stir peas and tarragon into soup. Use 2 teaspoons to drop small, walnut-sized dumplings into the soup and cover pot with lid. Cook 6 minutes then uncover and check that the dumplings are firm. Ladle soup into bowls and serve immediately

Thanks to Rachel Ray for the recipe!