A Recipe from the Rivers Kitchen

 A favorite for the cold months:

Chicken Tortilla Soup

4 boneless skinless chicken breasts (we use 1-2 breasts for less chicken most of the time, I find 4 to be too much chicken)

2 15 oz cans black beans, undrained (to make the recipe stretch add an extra can black beans)

2 15 oz cans stewed tomatoes

1 can Rotel

1 cup salsa

1 14.5 oz tomato suace

1 can corn, drained

tortilla chips

grated cheese

Combine all ingredients except chips and cheese in Crockpot. This recipe is very forgiving you can add extra ingredients or omit ingredients. Cover Cook on low for 8-10 hours. Before serving, remove chicken breasts and slice into bite sized pieces--stir back into soup. To serve, put handful of chips in each individual soup bowl. Ladle soup over chips, top with cheese (and sour cream if desired).

Bonus: 

Ice Box English Tea Muffins

 

3/4 c sugar

1/2 c shortening

1 egg

1/2 tsp salt

1 tsp cinnamon

1 c milk

2 c flour

2 tsp baking powder

Cream first 4 ingredients together. Add the rest and mix well. Fill paper liners 2/3 full. Sprinkle with brown sugar and nuts (can omit nuts). Raisins may be pushed down into the batter for a different version. Bake 20 minutes at 350 degrees F. May be refrigerated in covered container for several weeks.

Note: you can use gluten free flour and almond milk and these turn out just fine.