Slow Cooker Creamy Potato Soup

Submitted by Alice Marlin

Ingredients:

6 slices of Bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 cans) condensed chicken broth
2 cups water
5 large potatoes, diced
1/2 teaspoon of salt
1/2 teaspoon of dill weed
1/2 teaspoon of white pepper
1/2 cup all purpose flour
2 cups half and half cream
1 (12 fluid oz) can evaporated milk

Directions:
1. Place bacon and onion in a large deep skillet. Cook over medium high heat until bacon is brown and onions are soft. Drain off excess grease.
2. Transfer the bacon and onion to a slow cooker, stir in chicken broth, water, potatoes, dill weed, and white pepper. Cover and cook on low for 6 to 7 hours. Stir occasionally.
3. In a small bowl, whisk together the flour and half and half. Stir into the soup along with the evaporated milk. Cover and cook another 30 minutes before serving.

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.