Chicken Tortilla Soup

3 large chicken breast

1 large can green enchilada sauce

2-3 cups chicken stock

1 can petite diced tomatoes with juices

1/2 bag frozen corn

Small can green chili’s

1 white chicken chili packet


chopped onion, about 1/2 of a medium size

minced garlic, maybe a tsp or so

Few heaping tbs of sour cream

Yellow rice (precooked)

Flour tortillas

Boil the chicken in the enchilada sauce and chicken stock. KEEP LIQUID. DO NOT DRAIN. Pull chicken out, let cool then dice it up or shred it and put back in the liquid. Then add everything else except tortillas. Cook on medium until everything is hot. Yes, it is that simple!

We like to serve this with this flour tortillas and yellow rice.

Tortellini and Meatball Soup

Tortellini and Meatball Soup 
This is one of our favorite crock pot soups! It’s fabulous every time! Many people don’t care for soup in the summer but this recipe is BOMB anytime of year!

3/4 of a bag of frozen Italian meatballs

32oz container of beef broth

1 can cannellini beans with juice

1 lb bag of frozen cheese tortellini

1 can Italian diced tomatoes with juice

1 medium onion diced

1/2 green bell pepper chopped

Garlic powder or fresh garlic

2-3 stalks of celery

Creole seasoning, to taste

About 1/2 – 1 tsp Italian seasoning

Salt and pepper

Parmesan cheese to top if wanted

Diced jalapeño for spice, if you want.

Pour in all ingredients EXCEPT tortellini and Parmesan. Set the slow cooker on low and cook for 6-8 hours, stirring occasionally. About 30 minutes before your ready to eat, toss in the frozen tortellini and give it a good stir and cover back up. When done sprinkle with Parmesan cheese and more creole of wanted.

Goes great with cornbread!! 🙂