Marvelous Recipes

Nothing warms the heart like a bowl of hot flavorful soup. This delicious chicken soup will quickly become a favorite.

1-1/2 pounds boneless, skinless chicken breasts, cut into thin strips
2 tablespoons canola oil
2 (14-1/2 oz) cans chicken broth
1 (16 oz) package frozen corn, thawed
1 (14-1/2 oz) can diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 (4 oz) can chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper

1. In a large skillet over medium-high heat, sauté chicken in oil until lightly browned. With a slotted spoon, transfer chicken to a 5 quart slow cooker. Add remaining ingredients and stir to combine.

2. Cover and cook on Low for 7 to 8 hours. Stir before serving. Makes 8 to 10 servings.

Emily

A simple, easy to make soup that goes great served with cornbread or Swiss Cheese Bread. Perfect for a chilly day!

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!

Nothing warms you better on a cold winter day than a bowl of this hot, great tasting soup! Try it with toasted garlic bread or delicious hot cornbread!

1 pound ground beef chuck
1/3 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into cubes
1 (14-1/2 oz.) can Italian diced tomatoes, undrained
1-1/2 cups vegetable juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

1. In a nonstick skillet over medium heat, cook ground beef and onion until meat is no longer pink; drain. Transfer to a 5 quart slow cooker. Stir in the salt and pepper.

2. Add all the remaining ingredients and stir to blend well.

3. Cover and cook on Low for 9 to 11 hours or until vegetables are tender. Discard bay leaf before serving. Makes 7 servings.