Slow Cooker Tortilla Soup

I have several tex-mex soups on this blog (here, here, ..etc) but this one may just be a new fave.  I have a little secret fall ingredient in there that gives it a little more substance, flavor and almost creaminess without a lot of calories! :)  Wanna guess what it is??  Pumpkin!  And did I mention this soup is easy?!?!?!

What you'll need:

1 small white onion, diced
2 cloves garlic, minced
1 (28oz) can of diced tomatoes
2 (4oz) cans of diced green chiles (I used one mild and one medium)
1 (15oz) can of Navy Beans (or pinto/black/great northern)
2 (32 oz) tetra packs (or 8 cups) chicken or vegetable broth
2 cups cooked chicken, diced
1 cup pumpkin puree
1 t. Paprika
1 T. Taco Seasoning (of your choice)
salt and pepper to taste

Place everything in the slow cooker and stir together.  Set on low for 6-8 hours or high for 3-4 hours.

I highly recommend some corn salsa, sour cream (or plain yogurt) and flour tortillas in strips or wedges for toppings.  Serve and enjoy!  Also goes very well with cheese (or chicken) quesadillas!

Crockpot Beef and Green Beans

Don't you just love meat that has cooked all day in a crockpot?  I sure do!  It just falls apart and melts in your mouth!  So here an easy recipe for your slow cooker!

Crockpot Beef and Green Beans

1.5 # beef, cut into chunks (stew meat, round steak, etc.)

1 # Green Beans (fresh or frozen)

1 Small Onion, diced

1 can Tomato Soup (concentrate)

1 c. Water

salt and pepper 

1.  Put the onions and green beans in the bottom of the crockpot.  Then layer beef on top.

 2.  Pour the soup over the beef and then pour the water over.  DO NOT STIR! :)  

3.  Cover and cook on low for 8 hours or high for 4-5 hours.  

4.  Serve over rice (or other carb of your choice) and enjoy!  :)

Serves 4-6 people.