CHICKEN ENCHILADA SOUP

1 cooked chicken breast cut

1 white or yellow onion diced
2 cloves of garlic minced
1 diced jalapeno (seeds removed)
1 diced red bell pepper
1 can black beans
Half a bag of frozen sweet corn
1 small can  diced chiles
1 can diced tomatoes
1 can  green enchilada sauce
12 oz chicken or vegetable broth
2 TBL taco seasoning

Add all ingredients to crock pot and cook on low 4-6 hours.  Garnish with cilantro, avocado, and crushed tortilla chips

Submitted by Kristen A. Kufahl, Member Services

CORN CHOWDER 

2 1/2 cups milk

1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 package (10 oz. frozen corn)
1 cup cream style corn
1 cup frozen hash browns
1 cup diced cooked ham
3/4 cup chopped onion
2 tablespoons margarine or butter
Salt
Black pepper
Chopped parsley

Combine milk, soup, corn, potatoes, ham, onion and margarine in Crock Pot Slow Cooker.  Cover and cook on High 4 - 5 hours.  Add salt and pepper to taste.  Garnish with parsley.  Serve.  Makes 8 servings. 

 

Submitted by Cindy Duchateau, School Age Department

TACO SOUP

1 lb lean ground beef (or turkey)
1 onion, chopped
1 pkg taco seasoning
1 pkg dry Ranch seasoning
2 large cans diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 can black beans
1 can pinto beans
1 can whole kernel corn

Brown meat and onion. Drain. Add seasonings. Drain beans and corn. Add to meat along with tomatoes. Simmer until well blended and hot. Eat and enjoy.

Add a bit of grated cheese or sour cream and this simple soup is perfect for cold nights.

Submitted by Heather LaFleur, Sports & Recreation Department