I forgot a Midweek Morsels recipe yesterday, so here's a recipe today. Kristina's suggestion for this week is soups. Here's one of my all-time favorites:
Chicken Enchilada Soup
4 cans canned chicken (12.5 oz. size)
1 can white beans (48 oz. size)
1 to 2 medium onions, chopped
4 garlic cloves, minced
1 T olive oil
2 to 4 cans chopped green chiles (mild)
1/4 t. cayenne pepper
6 cups chicken broth
2 t. ground cumin
1 cup shredded monterey jack cheese
Cook in crock pot 5 to 6 hours on low. Serve with tortilla chips, cheese, avocado, sour cream and cilantro. Yummy!
It makes quite a bit, so alter as necessary for your needs. I've cut it in half and it's plenty for my family.