Creamy Chicken Tortilla Soup

1 C. Salsa
2 Cans cream of chicken soup
1 lb. Chicken breast, cubed
2 C. Frozen Corn
1 Can Black Beans, drained and rinsed
1 Soup can Water
1 tsp. Ground Cumin
4 Corn Tortillas, cut into 1" strips
1 C. Shredded Cheddar Cheese
1/3 C. Chopped Cilantro Leaves

1. Stir the salsa, soup, chicken, corn, beans, water, and cumin in a 4-quart slow cooker.
2. Cover and cook on low 4-5 hrs. or until chicken is cooked through.
3. Heat a drizzle of Olive Oil in a pan. Fry the tortilla strips until lightly browned.
4. Dish soup into bowls. Top with the fried tortilla strips, some shredded cheese, and some cilantro.

Buffalo Chicken Salad

This recipe is from my friend Christine. I think I could eat it every day! The kids just liked all of the toppings with a little ranch on top. John and I went for the spicey bleu cheese/buffalo dressing, and it was killer!

Lettuce
Tomatoes
Black Beans, drained and rinsed
Corn
French Fried Onions (place on baking sheet and warm in oven for a few minutes just before serving)
Chicken (use a rotisserie chicken from the store, or use grilled chicken, or leftover)

Garnish each salad with bleu cheese crumbles, or gorgonzola is a bit milder. For dressing, mix together bleu cheese, a little vinegar to thin it out, and some buffalo wing sauce.

For a milder dressing mix together ranch dressing and barbecue sauce.

Chicken Spaghetti

4-5 Frozen Chicken Breasts
2 Packages dry spaghetti mix
1/2 of an onion, diced
1 C. Water

Place in Crock Pot. Cook 7 hours on Low.

2 Packages Cream Cheese (I use lower-fat Neufchatel Cheese)
2 Cans Cream of Chicken Soup
1 Cube Butter

Add these to the crock pot mixture. Shred chicken with a fork, and mix with other ingredients. Let sit for another 30 minutes. Use as a topping for your favorite pasta.

*Thanks to my friend Michelle for this yummy recipe! We love it!