Super Easy Chicken Tortilla Soup

This super-easy chicken tortilla soup really is super-easy and a perfect go-to meal that adds just the right amount of kick.

As a farm family, the words super and easy in a recipe always catch my attention especially if the crock pot can be used.  As I was flipping through my new Gooseberry Patch Mom Knows Best Cookbook, this Chicken Tortilla Soup recipe definitely caught my attention.  And it was just what our family needed for lunch yesterday.

As you know we are in the midst of planting season which is often crazy and chaotic.  The Farmer has essentially been in the fields non-stop the last few weeks.  But thanks to some much needed rain on Saturday, The Farmer got to spend yesterday at home with us.  Now when you've been working like crazy the last thing you want to do is come home from church and wait to each lunch.  That is why this recipe was absolutely perfect.

With very little prep time, I was able to mix together this soup and throw it in the crock pot before we left for church and it was ready to eat when we got home a little after noon.  And based on the fact that everyone went back for seconds and there were no leftovers, I would say this Chicken Tortilla soup was a big hit at this pigpen.

Super Easy Chicken Tortilla Soup

Ingredients

• 1/2 c. onion, chopped
• 1 T. olive oil
• 14.5 oz. can diced tomatoes
• 10.75 oz. can cream of chicken soup
• 10.75 oz. can Cheddar cheese soup
• 10.5 oz. can chicken broth
• 10 oz. can red enchilada sauce
• 4 oz. can chopped green chiles
• 1 deli roast chicken, boned and shredded
• Garnish: shredded Cheddar cheese, sour cream fresh cilantro, tortilla chips/strips

Cooking Directions

1. In a stock pot over medium heat, saute onion in oil until tender and golden. Add remaining ingredients except garnish; stir. Bring to a boil. Add to slow cooker and cover and cook on high for 2 hours. At serving time, ladle into soup bowls; add desired toppings.
2. This recipe can also be prepared in a dutch oven by following the above directions except after bringing everything to a boil, reduce heat to medium-low. Cover and simmer for one hour, stirring occasionally.

Print Recipe Here

As a side note, I actually did my grocery shopping on Saturday morning and they didn't have any deli roast chickens hot off the rotisserie; however, they did have some in the refrigerator case and this was perfect for this recipe.  Also had I planned ahead I could have made my own chicken broth thank to this handy dandy tip in the Gooseberry Patch cookbook.  

Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store. Additionally, this post does contain an affiliate link.

8 tips for meal planning

Feeding a farmer during planting and harvest season is not always an easy task and more than likely every farmer has their own "rules" for eating when they are busy in the fields. Over the past 13 years, I've tried to learn the "rules" of The Farmer and his dad, but even then it isn't foolproof.

However, I will say that these 8 tips usually serve my mother-in-law and I well.

8 tips for meal planning on the farm

1. Supper will never ever be at the same time every night especially during planting and harvest season so we must be flexible as well as the meals we make and/or buy.
2. A slow cooker can be your best friend, especially one with a keep warm feature.
3. Sometimes fast food or carryout from a restaurant are your best option.
4. Messy is never good whether we are talking about sauces, sandwiches, etc...
5. Easy to eat is essential.  
6. Planning is good essentially when it comes to meals, but you must also be flexible that plans can always change.
7. Never try to guess what they are thinking.  Sometimes they will want to grab their food and go and sometimes they will stop and eat with you on the tailgate of the truck.  
8. Be flexible, never take it personal, and enjoy every moment as some of our kids' best memories involve taking dinner to their dad or grandpa and sneaking in a ride in the tractor, combine, or semi.

So while following #1, #2, and #4, and possibly #5, #6, #7, and #8, I'd like to share this quick and easy recipe from Gooseberry Patch's Hometown Harvest for Layered Potatoes & Onions.  

Layered Potatoes & Onions

Ingredients

3-4 lbs. potatoes, thinly sliced

3-4 lbs. yellow onions, thinly sliced

1 c. butter, sliced

salt and pepper to taste

chopped fresh chives to taste (optional)

Directions

In a slow cooker sprayed with non-stick vegetable spray, layer 1/4 each of potatoes, onions, and butter; add slat, pepper, and some chives.  Repeat layering, ending with butter and seasonings.  Cover and cook on high setting for one hour.  Turn slow cooker to low setting; cook for 5 hours more.  Serves 10-12 or one hungry farm family.  

Be sure to enter my giveaway to win your very own copy of Hometown Harvest!

Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store. Additionally, this post does contain an affiliate link.

Additionally, I am participating in Indiana's Family of Farmers Table Talk Series and received a gift in exchange for my participation.  I'm one lucky girl!

Italian Beef in a Bucket

Or a crock pot or slow cooker.

Although I'm a pig farmer and love me some pork, Italian Beef will always have a soft spot in my heart.  That being said, I had never made it before in my life.  That is until Gooseberry Patch's Slow Cooking Year 'Round arrived with the Italian Beef in a Bucket recipe.  I knew I had to make it. 

Italian Beef in a Bucket

3 1/2 - 4lb. beef rump roast

12 oz. jar Italian giardiniera mix, mild or hot, drained

12 oz. jar pepperoncini

.7 oz. pkg. zesty Italian salad dressing mix

10 -1/2 oz. can beef broth

12-18 crusty Italian rolls

Place beef roast in a large slow cooker.

In a bowl, combine remaining ingredients except rolls; do not drain pepperoncini. (I mixed together the broth and dry salad dressing mix first.)

Pour mixture over roast.

Cover and cook on low setting for 10-12 hours, until meat is very tender.

Shred with 2 forks; stir into mixture in slow cooker.

Serve on rolls; top with some of the giardiniera mixture from the slow cooker.

Makes 12-18 servings.

This Italian Beef was absolutely delicious and so juicy and even made for yummy leftovers.  

It was the perfect meal to come home to after spending the day at Big Sissy's first volleyball tournament.

Now don't forget to enter for your chance to win a copy of this amazing cookbook and hurry as time is running out.

Pleasing Pizza Dip

Pizza is a pretty popular option around the pigpen these days with a 10, 7, and 3 year old that are always on the go.  So when I found the recipe for Pleasing Pizza Dip in Gooseberry Patch's Slow Cooking Year 'Round, I knew we had to try it and we were not disappointed.  In fact this dip offers one easy way to incorporate that pizza flavor into your party with the ease of a dip. (I must admit I'm not a huge fan of crock pot recipes that require prep work, buy my Pampered Chef micro cooker made the prep work a breeze.)

Pleasing Pizza Dip

Combine all ingredients except tortilla chips in a slow cooker.  

Cover and cook on low setting for 2 hours, stirring occasionally, until dip is smooth and warmed through.

Serve warm with tortilla chips.

Enjoy and be sure to enter my giveaway to win your very own copy of Gooseberry Patch's Slow Cooking Year 'Round cookbook.  Good luck!


Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store. Additionally, this post does contain an affiliate link.

Loaded Potato Soup

Let me just say this isn't just any loaded potato soup... It is super easy, delicious, and Big Sissy even asked for seconds.  So needless to say this recipe will become a year 'round regular at the pigpen even if it does appear in the Simply Speedy Springtime section of Gooseberry Patch's Slow Cooking Year 'Round cookbook.

Loaded Potato Soup

32 oz. pkg frozen hashbrowns with onions and peppers, thawed
(I could only find a 28 oz. bag but it worked just fine)
8 oz. pkg cream cheese, diced
(any type would work:  regular, reduced fat, fat free)
10-3/4 oz. can cream of mushroom soup
10-3/4 oz. can cream of celery soup
10-3/4 oz. can cream of chicken soup
1/4 cup onion, minced
salt and pepper to taste
Garnish:  shredded Cheddar cheese, chopped green onions, crumbled bacon, crackers, etc...

Place hashbrowns in slow cooker.  Add remaining ingredients except garnish.  Stir.

Cover and cook on high setting for 4 hours.

Garnish individual servings as desired and serve with crackers.

Serves 6-8 or at this pigpen it served 5 with a couple people getting seconds and no leftovers.

I hope you all enjoy this soup as much as our family did and have entered for my giveaway to win your very own copy of Gooseberry Patch's Slow Cooking Year 'Round cookbook.  Good luck!


Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store. Additionally, this post does contain an affiliate link.

Yummy Quick Taco Soup with a winner

Seriously what is not to love with the words yummy and quick being in the same sentence and when that sentence just happens to be a recipe it really can't get any better.  Unless this also happens to be where I announce the winner of Gooseberry Patch's Simple Shortcut Recipes ... time will tell.  But for now, let's get back to this super easy recipe.

Yummy Quick Taco Soup

Ingredients

1 lb. ground beef

1 onion, diced

2 16-oz. cans black beans

2 16-oz. cans kideny beans

11-oz. can corn

10-oz. can diced tomatoes with green chiles

46 oz. can tomato juice

2 1 1/4 oz. packages of taco seasoning mix

Optional:  sour cream, shredded cheddar cheese, tortilla chips, jalapenos, etc...

Directions

Brown beef in a skillet over medium-high heat; drain. (Or use this handy dandy Pampered Chef Micro Cooker  that Miss Cris and Miss Leah told me I had to buy (they were right).  I had browned ground beef in about 5 minutes.)

Add beef to a large slow cooker.

Add onion and undrained beans, corn, and tomatoes.

Pour in tomato juice.

Stir in seasoning mix.

Cover and cook on low setting for 6-8 hours.

Serve with sour cream, cheese, tortilla chips, jalapenos and other toppings, if desired.

This was a big hit with The Farmer and will definitely be a go to recipe at this pigpen in the future.

And now it is my pleasure to announce that entry #290, Apple B, is the winner of my giveaway of Simple Shortcut Recipes thanks to Gooseberry Patch.  Thanks to all of you that entered and be sure to stay tuned as another amazing Gooseberry Patch cookbook or two may have just arrived in my mailbox.  

Linked to Beyer Beware's Hunk of Meat Monday

Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store. Additionally, this post does contain affiliate links.