Thursday, January 30, 2014
2 14oz. cans cream style corn
1 cup peeled and diced potatoes
1 cup peeled and diced carrots
2 14 oz. cans vegetable or chicken broth
1/2 cup chopped onion
1 tsp. celery seed
1/2 tsp. black pepper
16 oz. jar processed cheese spread
Combine all ingredients except cheese in slow cooker. Cover and cook on high for 3 1/2 hours. Stir in the cheese and cook on high for 30 minutes or until cheese is melted.
Slowcooker Southwest Chicken Soup
28 oz. canned crushed tomatoes
28 oz. chicken stock
2 boneless skinless chicken breasts
1 can corn
1 medium onion, chopped
3 cloves garlic, chopped
salt to taste
1 tablespoon chili powder
2 teaspoons cumin
light sour cream for garnish
low-fat shredded cheese for garnish
Add all ingredients to crockpot, cover and cook on high for 4 hours or on low for 6 hours. Shred chicken and stir everything together. Garnish each serving with a touch of sour cream and some shredded cheese.
I also added a can of black beans to the soup.