Mexican Chicken Soup

Submitted by Lori Greer

Ingredients:

1-2 cans chili beans
1/2 bag frozen corn
1 can enchilada sauce
12 oz can chicken broth
2 cans Rotel (I put these in the food processor first)
1/2 packet taco seasoning
1 packet ranch seasoning
3 chicken breasts
cilantro-very important to have fresh- chop 2 tablespoons
fresh juice of one lime
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp salt


Topping
Fat Free Sour Cream
Mexican Cheese Mixture (I use weight watchers cheese)
tortilla chips

Directions:
Place enchilada sauce, Rotel, and chicken broth into a slow cooker and mix.
Add the rest of seasonings and stir to blend.
Lay chicken breasts on the mixture until just covered by other ingredients.
Cook on low for 6-8 hours.

Remove chicken and shred. Put chicken back into soup and add beans and corn. Cook 2 more hours.

Serve, mixing in a spoonful of sour cream and cheese. Add crushed chips or eat like a dip. Add extra lime juice and/or cilantro if desired.

Paula's Creamy Mac and Cheese

Submitted by Lori Greer

Ingredients:

2 cups uncooked elbow macaroni (an 8 oz box isn't quite 2 cups)
4 Tablespoons butter (1/2 stick of butter) cut into pieces
2 1/2 cups (10 ounces) grated sharp cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4 oz) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions:

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard, and pepper. Stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours. Stir occasionally.