Crock-Pot Chicken Tortilla Soup


This recipe consists of opening cans and pouring them in the Crock-Pot and as a bonus it tastes amazing. It cooks for four hours so it is perfect for putting on before you go to Church or four hours before dinner. Thank you Shelise Brown Thompson for sharing this wonderful recipe with me.


4 chicken breasts - frozen
1 can of corn - drained
2 cans black beans, rinsed and drained
1 can diced tomatoes
1 can green enchilada sauce
1 can diced green chilies
1 can chicken broth
1/2 tsp chili powder
1 tsp pepper
2 tsp baking soda


Put in Crock Pot and cook on low for four hours (or until chicken is cooked). Take cooked chicken out, shred, and put back in soup. Top with sour cream, cheese, or guacamole.

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Pumpkin Bars

Half chocolate chips and half frosted.  

Half chocolate chips and half frosted.  

This is one of my favorite treats especially this time of year. I love pumpkin cookies and pumpkin roll. This recipe is the best of both. My mother in law made these the past few years and I can't get enough of them. She changes makes half of them with chocolate chips on top, and pits the frosting on the other half. So it is like having half a sheet of pumpkin cookies and half a sheet that taste like pumpkin roll. 


6 Eggs
3 C Sugar
1 1/2 tsp Vanilla
1 lg can (29 oz) OR 2 small cans (15 oz) Pumpkin


4 1/4 C Flour
1 Tbs Cinnamon
1 1/2 tsp Salt
1 1/2 tsp Baking Powder

Pour into a greased 13x18 Gelly pan. Sprinkle a cup of chocolate chips on half the sheet. The other side will have frosting on them. Bake at 350° for 40-45 minutes or until the center is firm, or a toothpick inserted in the middle comes out clean.

Cream Cheese Frosting

Beat Together
1 pkg (8 oz) Cream Cheese
8 Tbs Butter, softened k
Slowly Add
1 C Powdered Sugar
1 tsp Vanilla

Spread Over Cooled Pumpkin Cake on the side that doesn't have chocolate chips. You will love these!