"The Whole Enchilada Chicken Soup"

3 c. fat free chicken broth (low sodium okay)
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion (I didn't have onion so I didn't use)
3 cups green enchilada sauce (2 small cans - I bought mild)
1 15oz can pure pumpkin
10 oz chopped or shredded cooked chicken (I used a rotis chick from the store)
1 cup frozen corn (or more)
I added cilantro - target has freeze dried herbs that last forever!
Optional - dash of hot sauce
Optional toppings: low fat shredded cheese, sour cream, crushed up chips (I used low fat)

In a large pot, bring broth to a slow boil. Add celery and onion and simmer for about 5 minutes.

Stir in enchilada sauce and pumpkin. After it returns to a boil, add chicken and corn and cilantro if using. Cook for 3-5 minutes.

Add hot sauce if using and toppings.

This really was so easy and so good!

Recipe Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Hungry Girl

Baked Potato Soup

Ingredients:
2 medium potatoes, baked and cooled
1 can (14-1/2 ounces) chicken broth
2 tablespoons sour cream
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1 tablespoon crumbled cooked bacon or bacon bits
1 green onion, sliced

Directions:
Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion. Yield: 2 servings.

Recipe shared by: Adrienne Lasky, Plano TX

Recipe Source: too frazzled to remember

Tortellini Soup

1-2 pkgs. frozen cheese tortellini
1 large package organic baby spinach (rinsed)
2 large cans College Inn chicken broth (low sodium)

In large soup pot bring chicken broth to boil - add tortellini cook for 3-5 minutes- add spinach - cook few more minutes add freshly ground pepper. Let sit for a few minutes. Serve w/freshly grated parmigiano reggiano cheese.

Shared by: Elayne Euliano, Hartford, CT
Recipe Source: Too frazzled to remember

Barb’s Tortilla Soup

4 chicken breasts (or I use a Rotisserie Chicken, shredded)
4 cups chicken broth
Combine in large stockpot or crock pot with
3 (14oz) cans tomatoes with green chilies*:
1 (14oz) can diced tomatoes
1 (30oz) can hominy
1 (16oz) can white northern beans
1 (16oz) can black beans
1 envelope taco seasoning mix
1 envelope ranch dressing mix

Bring to a boil, reduce heat and simmer 30 minutes….or let simmer on low in the crock pot all day

Ladle into bowls and top with crushed white tortilla chips, shredded cheese, green onions, black olives, chopped avocado, and/or sour cream

*The tomatoes with green chilies give this dish quite a bit of heat….too much for my taste. You may opt to use plain tomatoes or only one can with chilies*

Shared by Barb St. Peter, Leawood, KS

Recipe Source: Yours truly

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

2 cans cream of mushroom soup
2 cans chopped cooked chicken
1 (9-10 oz) pkg frozen mixed veggies
1 tsp seasoned pepper or garlic pepper
2 ½ c dried egg noodles

In Crockpot, gradually stir 5 cups water into soup. Stir or whisk until smooth. Stir in chicken and veggies and seasoned pepper. Cover; cook on low for 6-8 hrs or on high for 3-4 hrs.
If using low, turn to high. Add noodles Lower and cook for 20-30 minutes

Shared by Jennifer Markey, Prairie Village, KS
Recipe source : too frazzled to remember

Taco Soup

Taco Soup

2 lb. hamburger meat cooked

1 can corn

1 can chili beans

1 can pinto beans

2 can stewed tomatoes

1 can rotel tomatoes

1 can green chilies (chopped)

1 pack taco mix

1 pack ranch dressing (dry)

Stir together, boil, then add ranch mix. Serve with grated cheese, sour cream, and tortilla chips

Shared by Jennifer Ratchel, Bakersfield, CA

Recipe Source: too frazzled to remember