Southwest soups

recipe and photo from here

We made it soup the other night. It was great with chips.

It's a bit on the hot side for Ian and I,

even though I used mild enchilada sauces.

I think I'll experiment with using just diced tomatoes

instead of Rotel brand with chilies.

I only put in half the chili powder, but will cut that back too.

For everyone who likes a bit of heat, it should be just right!

Chicken Enchilada Chili
2 chicken breasts
2 cups red enchilada sauce
1 cup green enchilada sauce
1 family size (23 oz.) can cream of chicken soup*
1 c. milk
1 can Rotel tomatoes with green chilies
2 T. chili powder
1 t. paprika
1 t. salt
1 can black beans, drained and rinsed
1 can corn, drained
1 c. shredded cheddar cheese
1/2 c. sour cream

Toppings:
crunchy tortilla strips
shredded cheddar cheese
sour cream

In a large slow cooker, add the chicken breasts and both kinds of enchilada sauce. Cook for several hours on high until the chicken is cooked and will shred into the sauce. Add all the remaining soup ingredients, except the sour cream and cook for 1 more hour. Whisk in the sour cream and turn off the heat. Serve in individual bowls and top with tortilla strips, sour cream, and cheddar cheese.

*Note from Dee: I substituted my cream of chicken soup made from bean flour. Recipe here.

I added two large cans of enchilada sauce, so maybe it would have been less spicy if I followed the recipe!

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This recipe is from my friend Jill. (famous for her cookies)

It's her ''go to" recipe whenever she has to bring dinner

to a family in need, or for a funeral luncheon.

As a mom of seven, it's speedy.

Just dump in a crock pot and heat.

Jill's Soup
1 can Ranch beans
1 can Rotelle (Mexican) tomatoes
1 can chicken
1 pkg. ranch
1 can corn