3 teaspoons olive oil
1 pound boneless skinless chicken breasts, cubed
1 large onion, chopped
5 cups chicken broth
1 (14.5 oz) can diced tomatoes
2 cups peeled, diced potatoes
1 cup frozen whole kernel corn
1 (4 oz) can chopped green Chiles
1/2 teaspoon dried cilantro leaves
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 tablespoons lime juice
Mexican blend cheese, optional

1. In a large saucepan, cook the chicken and onion in oil until chicken is no longer pink and onions are tender. Add the broth, tomatoes, potatoes and corn; bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes.

2. Stir in the chilies, cilantro, pepper, garlic powder and lime juice; cook over medium heat until heated through. Sprinkle individual servings with cheese,*if desired. Makes 5 to 6 servings.

* You can also top this soup with toasted tortilla strips, if desired. Cut 2-3 tortillas into 1-inch strips. Put 3 tablespoons oil and 1/2 teaspoon salt in zip-up bag; add tortilla strips and shake to coat. Place on a baking sheet and bake at 350 degrees F until golden brown; cool before serving.

Emily

A delightfully different soup that will surprise your taste buds by how good it really is!!

12 cups fat-free chicken broth
6 boneless skinless chicken breasts, fat removed & cut up
1 (4.5 oz) package cheddar broccoli rice & sauce mix
1 (14.5 oz) can cut asparagus spears
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1 teaspoon black pepper
2 bay leaves

1. Spray a 5-quart slow cooker with non-fat cooking spray. In the slow cooker, combine the broth chicken breasts, rice & sauce mix, asparagus, parsley flakes, salt, pepper and bay leaves.

2. Cover and cook on Low for 9 hours or on High for 4-1/2 to 5 hours. Remove the bay leaves before serving. Makes 20 (1 cup) servings.

Emily

1 (14-1/2 oz) can chicken broth
1 (14-1/2 oz) can diced tomatoes, undrained
1 cup cooked chicken, cubed
1 (8 oz) can mushroom stems and pieces, drained
1/4 cup sliced carrot
1/4 cup sliced celery
1 bay leaf
1/8 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup cooked egg noodles

In a 1-1/2 quart crock pot, combine all the ingredients except the egg noodles. Cover and cook on Low for 6 hours. Stir in cooked noodles; cover and cook on High for 10 minutes longer. Discard bay leaf before serving. Makes 4 servings.

For more delicious crock pot recipes visit Dining with Debbie for Crock Pot Wednesday. Come join in the fun by sharing your favorite crock pot recipe!

5-3/4 cups water
1 (4.3 oz.) package long grain and wild rice mix
1 envelope chicken noodle soup mix
1/2 cup chopped celery
1/2 cup chopped carrot
1/3 cup chopped onion
2 (10 3/4 oz.) cans condensed cream of chicken soup, undiluted
1 cup cooked chicken, cubed

1. In a large saucepan over medium-high heat, combine water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer over medium-low heat for 10 minutes. Stir in celery, carrot and onion.

2. Cover and simmer for 10 minutes. Add cream of chicken soup and cubed chicken. Cook 8 minutes longer or until the vegetables and rice are tender. Yields 5 servings.