Mexican Tomato Soup

We may live in Texas now, but the cooler weather still makes you want to curl up with a warm bowl of soup for dinner! This recipe got rave reviews from my children... hopefully it will be a hit with your family, too.

Mexican Tomato Soup
Yield: Crock Pot Recipe

Ingredients

• 1 lb lean ground beef
• 2 small onions, diced
• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can crushed tomatoes, undrained
• 1 (7 oz) can diced green chiles, undrained
• 2 (14.5 oz) cans beef (or chicken) broth
• 2 beef bouillon cubes (I like Herb-Ox brand)
• 2 (10.75 oz) cans condensed tomato soup (I like Pacific Foods brand)
• 1 (15 oz) can corn kernels, drained
• 1 (15 oz) can black beans, drained and rinsed

Directions

1. In a skillet over medium-high heat, cook ground beef and onions until meat is browned and no longer pink and onions are translucent. Add taco seasoning to the skillet. Cook over medium heat for 5 minutes. Transfer to slow cooker.
2. Add tomatoes, chiles, broth, bouillon cubes, and tomato soup to slow cooker. Stir to combine.
3. Cook on low heat for 6-8 hours.
4. Shortly before serving, add corn and black beans to slow cooker. Stir to combine.
5. Serve topped with shredded cheese, sour cream, guacamole, green onions, and/or crushed tortilla chips.

Recipe adapted from Plain Chicken.

Southwest Chicken

This recipe is a throwback to a childhood dinner my mom used to make. At only six ingredients, it is super simple to put together, yet it is packed with flavor! While she used to make this dish on the stovetop, I adapted her recipe for the slow cooker to make it even easier.

And just so you know, the leftovers taste just as amazing cold the next day! Sometimes I purposely make a larger-than-normal batch just so I can eat it for lunch all week. :)

Southwest Chicken
Crock Pot Recipe

Ingredients
38 oz jar mild Pace picante sauce (or other red salsa of choice)
7 oz can mild diced green chiles
1 Tbsp cumin
2 lbs boneless, skinless chicken breast (fresh or frozen)
15 oz can whole kernel corn, drained
15 oz can black beans, drained

Directions
1. Put salsa, chiles, and cumin in slow cooker; stir to mix.
2. Submerge chicken in sauce. Cover with lid and cook on low 8-10 hours.
3. Shred chicken with two forks. Add corn and beans. Stir to combine.
4. Cover with lid and reduce heat to warm setting until ready to serve.
5. Top individual servings with shredded cheese, guacamole/avocado, sour cream, sliced black olives, etc. Scoop with tortilla chips and enjoy!