Black Bean Soup

Ingredients:
1 can (13 ounces) premium chunk chicken breast in water
1 can Rotel (I use Mexican but here you can use what ever flavor you like to control the heat)
2 cans chicken broth
2 cans black beans drained
1/2 teaspoon chili powder
1/2 teaspoon garlic from the jar

Instructions:
1. Combine all ingredients and bring to a boil.
2. Simmer for 30 minutes.
3. Once soup is done you can top with your favorite cheese and tortilla chips.

Slow Cooker Vegetable Soup

Ingredients:
4 cups vegetable or chicken broth
4 cups V8 (can use tomato juice)
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
3 cups mixed vegetables
2 garlic cloves – finely chopped
1 can diced tomatoes
2 cups pasta

Directions:
1. Mix all ingredients into a slow cooker.
2. Cover and cook for 7 – 8 hours.
3. Add pasta last 15 – 20 minutes of cooking time.

Chicken Noodle Soup

I use to always buy Chicken Noodle soup in a can. I was raised on the Campbell's kind as a child. We never had homemade chicken noodle soup. Last year I came across a recipe and I had to try it. To my surprise it turned out so much better then the can soup. Since then I have adapted that recipe into this one and this has become a staple in our house on those cold and rainy days.

Ingredients:
1 cup pasta
1-2 chicken breast cooked and diced
½ teaspoon vegetable oil
4 cups chicken broth
½ teaspoon poultry seasoning
1 cup mixed veggies
salt and pepper to taste

Directions:
1. Combine chicken, chicken broth, oil, poultry seasoning and veggies. Bring to a boil.
2. Once to a boil reduce heat to medium low and cook for 20 minutes.
3. Add pasta and cook for another 10 to 15 minutes until pasta is done. Salt and pepper to taste.