Soup Recipes!

I've been asked by my friend Kim to pass on a couple of soup recipes that I found recently and I thought this would be a good way to do that. They're both made in the slow cooker... of which I'm a big fan!!! They taste SO GOOD especially when the weather is... well, "Michigan-like"! I found these in the Campbell's Slow Cooker Recipe Book.

Bacon Potato Chowder

4 slices bacon, cooked and crumbled

1 large onion, chopped (about 1 cup)

4 cans (10 3/4 ounces each) Campbell's Condensed Cream of Potato Soup

4 soup cans milk

1/4 teaspoon ground black pepper

2 large russet potatoes, cut into 1/2-inch pieces (about 3 cups)

1/2 cup chopped fresh chives

2 cups shredded Cheddar cheese (about 8 ounces)

1. Stir the bacon, onion, soup, milk, black pepper, potatoes, & 1/4 cup chives in a 6 quart slow cooker. (I make it in a 4 quart slow cooker and it fits fine)

2. Cover and cook on HIGH for 3 - 4 hours or until the potatoes are tender.

3. Add the cheese and stir until the cheese is melted. Serve with the remaining chives.

Creamy Chicken Tortilla Soup

1 cup Pace Thick & Chunky Salsa

2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 pound skinless, boneless chicken breasts, cut into 1/2 - inch pieces

2 cups frozen whole kernel corn

1 can (about 15 ounces) black beans, rinsed and drained

1 soup can water

1 teaspoon ground cumin

4 corn tortillas (6-inch), cut into strips

1 cup shredded Cheddar cheese (about 4 ounces)

1/3 cup chopped fresh cilantro leaves (I'm going to leave this out next time)

1. Stir the salsa, soup, chicken, corn, beans, water, and cumin in a 4-quart slow cooker.

2. Cover and cook on LOW for 4 - 5 hours* or until the chiken is cooked through.

3. Stir the tortillas, 1 cup of the cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.

*Or on HIGH for 2 - 2 1/2 hours.

ENJOY!!!! :)

Be a blessing today!