Dorrie's Yummy Crock Pot Soup

1 can of rotel
1 can of corn
1 can of black beans (drained and rinsed)
2 frozen chicken breasts
8 oz cream cheese
1 packet ranch dip
1TB cumin
1 tsp onion powder
1 tsp chili powder

Put everything in crock pot and cook for 6- 8 hours.  Shred chicken and enjoy.

This soup was a little thick so I would add a can of water or chicken broth.

From Dorrie Mortensen

Quick Chicken Chili

1 medium red bell pepper, diced

3 cups diced chicken

1 TBS vegtable oil

1/2 cup water

1 - 16oz. can kidney beans, white or cannellini beans

1 medium green bell pepper, diced

1 - 10 oz. can condensed tomato soup

1/2 cup onions, diced

2 tsp. garlic powder

1 TBS chili powder

salt and pepper to taste

Saute veggies and cook chicken. Stir in remaining ingredients bring to boil and simmer for 10 minutes.

Cheesy Bread Bowls

1 c. shredded cheese

3/4 c. hot water

1 pkg. Yeast (1 T.)

1/4 c. shortening or oil

2 T. Sugar

1 egg, separated

2 1/2 c. whole wheat flour

1 1/2 t. salt

1 T. water

Combine cheese, hot water, and yeast. Let sit. Add oil, sugar, salt, egg yolk, and 1 c. flour.

Beat for 3 min. Mix in remaining flour and mix another 7 min. Turn onto floured surface and

divide into 9 balls. Roll each into a 6 inch circle and form over upside-down well-oiled custard

cups placed on a baking sheet. Bowls work best if the dough just covers custard cups without

hanging over onto the baking sheet. Bake at 375 degrees for 10 min. Mix egg white and 1 T.

water and beat until frothy. Turn bowls upright and remove cups. Brush the inside and edges of

each bread bowl with egg white/water mixture. Bake another 10 minutes. Serve filled with your

favorite soup sprinkled with cheese or crackers.

From K. Hill

Cheeseburger Soup

1/2 lb ground beef

3/4 cup chopped onion                  Brown beef and saute veggies in 1 Tbs butter

3/4 cup shredded carrot

3/4 cup diced celery                       

1 tsp dried basil

1 tsp dried parsley

4 cups diced potatoes

3 cups chicken broth

Simmer 10-12 minutes.  

Melt in saucepan:

3 TBS butter 

1/4 cup flour

Cook and stir for 2 minutes.  Add to soup and bring to boil.  Reduce heat to low and add:

8 oz velveeta cheese

1 1/2 cup milk

3/4 tsp salt

1/4 to 1/2 tsp pepper

Cook and stir until cheese melts.  Remove from heat and stir in  1/4 cup sour cream.