Super Easy Chicken Tortilla Soup

3 frozen chicken breasts

2 cans of black beans UNDRAINED

2 cans diced tometoes ( I like mexican style or RoTel)

2 cans tomatoe sauce

1 can diced green chillis

1 can corn DRAINED

Mix in crockpot, low 8 hours, high 5 hours

Shred chicken and serve garnish with - tortilla chips, cheese, avocado, and sour cream

Cream of Corn Crab Soup

(Favorite Recipes from Quilters cookbook)
8-oz pkg cream cheese, softened
3 cups sour cream
2 7-oz cans crab meat
Juice of ½ lemon
Salt and pepper to taste
¼ tsp garlic powder
4 TBS butter
4 TBS flour
2-3 cups milk
1 ½ - 2 cups corn
1-2 cups croutons

1. Beat cream cheese until smooth. Add sour cream, crab, lemon juice and seasonings and mix well.
2. In a large saucepan melt butter. Add flour and cook until bubbly. Turn to low heat and slowly add milk, stirring continuously to make a smooth white sauce. Add corn and cream cheese mixture and heat through, stirring until smooth.
3. Serve with croutons.

Chicken Tortilla Soup

In a crockpot combine:

1 32-oz carton organic chicken broth
1 can black beans (do not rinse or drain)
1 can tomato sauce
1 can diced tomatoes with jalapenos
2 cups fresh salsa
3 frozen, boneless/skinless chicken breasts

Cook all day. Remove the chicken breasts and shred into bite size pieces. Return to crockpot. Add 1 can of corn, undrained.

To serve:
Place crumbled tortilla chips in bottom of bowls, ladle soup on top of chips. Serve with the following toppings:
Grated cheese, sour cream, sliced black olives, avocado chunks.

Creamy Artichoke Soup

Creamy Artichoke Soup (Giada De Laurentiis)
2 TBS extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8 oz) pkg frozen artichoke hearts, thawed
2 cups chicken stock
½ tsp salt
¼ tsp freshly ground black pepper
2 TBS plus 1/3 cup mascarpone cheese
2 TBS chopped chives, for garnish

Heat olive oil in heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone cheese and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.

Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.

*When blending hot liquids: remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Fish Chowder : Crockpot

Fish Chowder
-1 lb of white fish (I used frozen Orange Roughy from Trader Joe's)

--3 cups of chicken broth (I'm now officially out of my homemade stuff. I'm kind of bummed.)
--9 baby potatoes (or 10. but not 11.)
--1 cup frozen roasted corn
--1/2 white onion
--handful baby carrots
--heart of celery
--3-4 cloves of garlic
--1/2 t black pepper
--salt (to taste, especially if using homemade broth)


--2 cups frozen shrimp (to add later)
--1 cup heavy whipping cream (to add later)

--chop up all the vegetables. I used my handy-dandy Pampered Chef chopper because I like it and it reminds me of when I used to be invited to those kind of parties. How come people don't have those any more?


--cube the fish, it's okay if it's still frozen.


--dump everything except the cream and the shrimp into your stoneware insert


cook on low for 8-10 hours, or until the potatoes are tender. If your veggies are too big for your taste, use an immersion blender to smooth it out.


30 minutes before serving, stir in your cup of cream and the frozen shrimp. Turn your crockpot to high for the last 30 minutes.


Serve with a bit of fresh parmesan cheese.