Chicken Taco Soup

Ingredients:

4 - large chicken breasts
1/2 gallon salsa (I use Pace Picante)
1 - 40oz can chicken broth
2 - cans slightly drained corn
2 - cans kidney beans
1 - small can chopped olives
1 - small can green chiles (drained)
1 - pkg taco seasoning
Salt & Pepper to taste

Directions:

Clean and trim chicken breasts. Combine chicken and salsa in crockpot and cook on low for 3-4 hours. Remove chicken and add remaining ingredients. Shred chicken and add to mixture. Allow to cook until warmed all the way through. Serve with shredded cheese, sour cream, salsa, guacamole, and tortilla chips.

Tortilla Soup

Ingredients:
5 chicken bouillon cubes
5 cups water
1 - 10oz can mild enchilada sauce
1 - 16oz can stewed tomatoes
1 medium onion, diced (or 1 Tbsp dried minced onion)
1/8 tsp garlic powder
3 cups grated cheese
Tortilla chips (not Fritos)

Directions:
Combine first six ingredients in a large pot. Simmer for about 20 minutes. Coursely crush tortilla chips in a bowl, and cover with broth 3/4 full. Top generously with grated cheese. Very filling! Great with a salad.