Chicken Tortilla Soup

INGREDIENTS:
1 can chicken broth
1 can cream of chicken soup
2 tbsp taco seasoning
1 can diced tomatoes
1 can black beans
1 can whole kernel corn
1 can diced green chiles
3-4 chicken breasts, cooked & shredded
optional toppings: cheese, sour cream, tortilla strips

DIRECTIONS:
Cook & shred chicken, set aside
Combine chicken broth, cream of chicken, & taco seasoning in a pot on
medium heat & whisk together until blended.
Add chicken to the  broth/soup/seasoning mixture & stir.
Add tomatoes, beans, corn, & chiles.
Mix well & keep on on medium heat for 20-25 minutes, stirring often.
Top with cheese, sour cream, and tortilla strips

*Meagan's version: I use a rotisserie chicken because it's quicker and
has a lot more flavor. I also drain all the cans before adding them to
the pot.

Crock-Pot Baked Potato Soup

INGREDIENTS:
4 pounds new potatoes, peeled and cut into 1/4-inch-thick slices
1 small onion, chopped (optional)
2 14 oz cans chicken broth
2 tsp salt
1/2 tsp pepper (I use 1 tsp)
1 pint half-and-half
Suggested Toppings: cheddar cheese, crumbled bacon, chives

DIRECTIONS:

1. Layer sliced potatoes in a lightly greased 6-quart slow cooker and top with chopped onion.
2. Stir together chicken broth, salt, and pepper and pour over potatoes and onion. (broth will not completely cover potatoes and onion.)
3. Cover and cook on high 3 to 5 hours or until potatoes are tender.
4. Mash mixture with a potato masher.
5. Stir in half-and-half.
6. Cover and cook on high 20 more minutes or until mixture is thoroughly heated.
7. Top with cheddar cheese, bacon, and chives.