Chicken Tortilla Soup

4 boneless skinless chicken breast
1/2 tsp. minced garlic
2 cans (14 oz. each) chicken broth
2 cans (14 oz. each) diced tomatoes, with liquid
1 cup salsa
2 T. dried cilantro ( or use 1/4 cup fresh)
1 T. ground cumin
tortilla strips

Add all ingredients to greased crockpot. Cover and cook on high heat 4-6 hours or low 6-8 hours. makes 6-8 servings. Serve with tortilla strips and cheese on top. Optional: serve with sour cream or guacamole.

Ham and white bean soup

2 cups of chopped ham
1 small onion
2 cans great white northern beans
4 cups of chicken stock
3 sprigs of fresh thyme
salt and pepper to taste
can add carrots
1 tsp garlic powder
salt and pepper to taste

LABEL;  Put chicken stock, beans, ham and spices in crockpot. Cook on low 4-6 hours, Serve with rolls

7 Can Soup

1 can Meat-only Chili

1 can 15-ounce Kidney Beans

1 can (15 Ounce) Pinto Beans

1 can (15 Oz. Size) Black Beans

1 can 15-ounce Diced Tomatoes

1 can (15-ounce) Corn (Fiesta Variety)

1 can (10 Ounce) Rotel

1 lb. Ground Beef

Salt And Pepper, to taste

8 ounces, weight Velveeta, Cubed

Label (12)-  Brown ground beef.  Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and Rotel into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.