Taco Soup

1 lb. ground beef
1/2 cup chopped onion
1- 16 oz. can chili beans
1- 15oz. can kidney beans
1- 4oz. can diced green chilies
1- 15 oz. can whole kernal corn
1- 8 oz. can tomato sauce
2 cups water
2- 14.5 oz. can diced tomatoes
1- 2.25 oz. envelope taco seasoning

Brown ground beef with onion over medium heat until meat is done. Drain and set aside.  Add rest of ingredients to crock pot.  Do not drain anything.  Add beef and mix well.  Cook on low for 8 hours.  Allow to cool. Place in freezer bag.
Already been cooked just need to heat and serve this month but in the future you can make with above directions.
To serve:  Thaw. Heat and serve with tortilla chips if you'd like.

Tortilla Soup

Tortilla Soup

2 Cans Cream of potato soup
1 Can kidney beans (drained)
1 Can black beans (drained)
1 Can great white beans (drained)
2 Small cans diced green chilies
1 Can chopped tomatoes
1 Pkg. taco seasoning (I like taco bell brand)
Shredded chicken or beef
1 Can of water
Combine all ingredients and crock pot on low heat for 6-8 hours
If you pre-cook chicken or beef crock pot on low for 4 hours

Top with shredded cheese and eat with tortilla chips.  My family also tops with sour cream. ( I don't like it though.)

Creamy Chicken and Rice Soup

3 chicken breasts
1 cup peeled and diced carrots
1 cup diced celery
2 quarts of chicken broth, either canned, from bouillon, or homemade
1 cup instant brown rice
1 tablespoon minced onion flakes
1-2 tablespoons parsley flakes
1 teaspoon onion powder
1 tablespoon sugar
 1/2 teaspoon black pepper or more per taste

White Sauce:
1/4 cup butter
1 tablespoon flour
2 tablespoons cornstarch
1 cup evaporated milk

1. Season chicken with salt and pepper.  Grill chicken.  Let stand and cool.  Dice chicken and set aside.
2. In large pot, combine broth, carrots and celery. Bring to boil.  Add rice and onion flakes.  Simmer about 15 minutes.
3. Make white sauce separately: heat butter, flour and cornstarch.  Once melted and combined, add evaporated milk.
4. Add white sauce to rest of soup.   Add spices and sugar.  Stir constantly until soup thickens.  Add chicken.
5. Enjoy or cool completely then freeze.

Freezing note:  I added 3 extra cups of broth because that is how I usually make it and I thought it would help not get too thick as it cooled and sat frozen.  This made enough for two meals.