Chicken Tortilla Soup

2-4 chicken breasts (boneless,skinless)
2 – 15 oz. cans black beans, undrained
2 – 14.5 oz. cans stewed tomatoes
2 – 14 oz. cans chicken broth
1 C. salsa (mild, medium, or hot; whatever you prefer)
1 – 4oz. can chopped green chilies

Combine all ingredients in a 5 qt. slow cooker. Cook on Low 4-6 hours. Just before serving, remove chicken and shred with 2 forks. Stir back into soup.

Serve with toppings:
tortilla chips
sour cream
grated Monterey jack cheese
lime wedges
cilantro

Pumpkin Chocolate Chip Cookies

1/2 c. butter
1 1/2 c. sugar
2 eggs
1 c. pumpkin
1 t. vanilla
2 1/2 c. flour
1 t. soda
1/2 t. salt
1 t. nutmeg
2 t. cinnamon
1 1/2 c. semi-sweet chocolate chips

Preheat oven to 350 degrees F. Cream butter and sugar. Add eggs, pumpkin, and vanilla. Mix well. Stir in dry ingredients; flour, soda, salt, nutmeg and cinnamon. Add chocolate chips and drop by spoonful onto ungreased cookie sheet. Bake 15 minutes.

More Food

Easy Kids Cookies

1 chocolate cake mix
1/2 c. oil
1/4 c. water
1 egg
1 c. chocolate chips

Mix everything together. Bake at 350 degrees for 10-12 minutes on an ungreased cookie sheet.

German Pancakes

German Pancakes (Puff pancakes)

4 T. margarine
6 eggs
1 c. flour
1/2 t. salt
1 c. milk

Preheat oven to 400 degrees. Melt margarine in 9x13 baking pan in preheating oven.
Beat eggs until foamy. Add flour, salt and milk; beat until smooth. Pour into melted margarine and bake for 20 minutes. Remove from oven and serve while hot.