Slow Cooker Chicken Tortilla Soup

I love my crockpot (slow cooker).  I love that I can throw stuff into it, turn it on, and when I come home later, my house smells awesome and dinner is ready!  It is like cooking magic!!!  Here is one of my favorite crockpot recipes, originally from the allrecipes.com website (although I've tweaked it a bit since getting it from there):

SLOW COOKER (Crockpot) CHICKEN TORTILLA SOUP

INGREDIENTS:
1 pound shredded, cooked chicken (I usually get a rotisserie chicken from the deli section at our grocery store - works great for this recipe.  Also, I have used FROZEN chicken and it works too - it will cook all the way through by the time you are done even if it is not the "best" way for this recipe.)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped (I've also just used dried chopped onion from the spice cabinet - I don't add as much as I would fresh onion.  Also, you can buy already chopped onions in the freezer section or sometimes the fresh produce section of your grocery store if you are as lazy as me.)
1 (4 ounce) can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder (optional - I don't add it if the kids will be eating it)
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
Some tortilla chips
Some sour cream and/or cheddar (or Monterrey jack) cheese

 DIRECTIONS:

1. Place chicken, tomatoes, enchilada sauce, onion, green chilies  and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

2.  If you used frozen chicken, check to make sure chicken is cooked all the way through and break-up or shred chicken and mix throughout soup before serving.  Also, remove bay leaf (since no one wants to find/eat that sharp little bugger).

3.  Pour in bowls.  Garnish with tortilla chips, dollop of sour cream, or cheese as desired.  Eat.  Repeat as needed.

~posted by Kelly Simer (Spencer)

White Bean and Black Olive Soup (from the Moosewood) (AKA Mimi's favorite soup in the world)

White Bean and Black Olive Soup (from the Moosewood) (AKA Mimi's favorite soup in the world)

3 T olive oil

3-4 cloves crushed garlic

1 heaping cup chopped onion

½ cup diced celery

½ cup diced carrots

½ cup chopped bell pepper

1 cup zucchini chunks

1 ½ t salt; black pepper

1 t oregano

1 ½ t basil

4 cups stock or water

3 oz. tomato paste (1/2 small can)

¼ cup dry red wine

2 cups cooked beans

1 cup sliced black olives

1 T fresh lemon juice

Sauté garlic, onion, celery, carrots, bell pepper, zucchini, salt, black pepper, oregano and basil in olive oil.
Add stock or water, tomato paste, dry red wine, beans, black olives, and lemon juice.
Simmer, covered, over very low heat, about ½ hour. Just before serving, add freshly chopped parsley. Optional garnish: freshly diced tomato.