Southwestern Chicken Soup

1 quart Chicken Broth
1 28oz can tomato sauce
1 28oz can petite diced tomatoes
1 15oz can enchilada sauce (hot or mild, depending on your taste)
3-4 T homemade taco seasoning (or 1 pkg taco seasoning)
1 green bell pepper, diced
1 red bell pepper, diced
1 T minced garlic
1 medium yellow onion, diced
1 16oz pkg frozen corn
3-4 chicken breasts, cooked and shredded
1 can black beans, drained (optional)


Combine all ingredients (except beans) in the Crock Pot on low (8-10 hrs) or high (4-6 hrs). Add beans in the last 45 mins of cook time, if you choose to add them.

Serve with crushed tortilla chips, fresh diced avocado or sour cream.

Hot and Sour Soup

1 carton Swanson's Chinese Hot and Sour infused broth
2 T soy sauce
1 T vinegar (I used white, but you can use Rice Wine)
1 bunch green onions, diced
½ block firm tofu, cubed
½ can bamboo shoots, julienned
3-4 chopped mushrooms (I used straw mushrooms, but you can use any kind)
1 T garlic powder
1 tsp chili garlic sauce (optional - adds INTENSE heat)
2 T corn starch
3 T cold water
1 egg, beaten

½ pkg won ton wrappers, sliced into strips
1 c hot oil for frying

Combine the first 8 ingredients (9 if you choose to add chili garlic sauce) in a large pot and bring to a boil. While that's heating, fry the won ton strips until golden brown and drain on a paper towel. Combine cornstarch and water in a small bowl until mixed well. When the soup has come to a boil, slowly add the cornstarch thickener and stir. Simmer on medium heat for 5 minutes. Remove from heat and slowly add beaten egg, stirring to incorporate egg strands throughout soup. Serve with fried won ton skins.