Soups and Stews
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I hope you enjoy these recipes and would love to hear from you.

Beefy Corn and Black Bean Chili - (myrecipes.com)
1 pound ground round 
2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
1 (14-ounce) can fat-free, less-sodium beef broth 
1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt's Family Favorites)
Reduced-fat sour cream (optional) 
Sliced green onions (optional)
Preparation

Combine beef and chili powder blend in a large Dutch oven. 

Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. 

Drain and return to pan.

Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. 

Uncover and simmer 5 minutes, stirring occasionally.

Ladle chili into bowls. 

Top each serving with sour cream and onions, if desired.
Brunswick Stew - (bigoven.com)
                                                                                 
2 lbs chicken - cut into cubes - boneless/skinless (don't cut up if cooking on stove top)
2 1/2 cups water
1/5 tsp salt
1/4 tsp pepper
1 dash ground red pepper
2 cans whole tomatoes - undrained
10 oz frozen corn
10 oz frozen lima beans
2 med potatoes - cubed
1/2 cup onion - chopped
Slow Cooker Directions:

Combine all ingredients in slow cooker.
Cook on high 4-6 hours or on low 7-8 hours
        - or -
Stovetop Directions:

Place chicken, water and salt in Dutch oven. Heat to boiling; reduce heat.
Cover and simmer about 40 min or until juices run clear.

Skim fat from broth and remove chicken. Cut into bite size pieces and return to broth.

Stir in remaining ingredients.
Heat to boiling, reduce heat. Simmer uncovered 45 min.
Remove whole tomatoes if desired. 
Jambalaya in Crock Pot - (bigoven.com)
                                                                                   
1 lb chicken breast - boneless, skinless - cut into 1 inch cubes
1/2 lb andouille sausage - diced
1 (28 oz) can diced tomatoes
1 med onion - chopped
1 green bell paper - seeded and chopped
1 stalk celery - chopped
1 cup chicken broth
2 tsp dried oregano
2 tsp cajun or creole seasoning
1 tsp hot sauce
2 Bay leaves
1/2 tsp dried thyme
1 lb shrimp - frozen peeled and thawed
2 cups Rice - cooked separately
In slow cooker combine chicken, sausage, tomatoes, onion, green pepper, celery and chick broth.

Stir in oregano, cajun seasoning, hot sauce, bay leaves and thyme

Cover and cook on low for 7 hours or on high of 3 hours. 

Stir in the thawed shrimp, cover and cook until the shrimp is heated through - about 5 min.

Discard bay leaves.

to serve - spoon Jambalaya over cooked rice 
Sante Fe Soup - (sixsistersstuff.com)
                                                                                   
1 lb. Ground Beef, browned and drained or turkey
3 (14.5) Cans Diced tomatos, undrained
1 (15 oz) Can Pinto Beans rinsed and drained
1 (15 oz) Can black Beans rinsed and drained
1 (15 oz) Can Kernel Corn undrained
1 envelope Taco Seasoning
1 envelope ranch dressing mix

Tortilla strips, for garnish
Sour cream, for garnish
I also used cheese for garnish
Combine all ingredients in large pot

Simmer 20 minutes 

Serve with Tortilla strips and Sour Cream if desired.

NOTE:
I made mine in the crock pot and served with Cheese and Sour Cream.
White Chicken Chili (my friend Charla)
​1 can chicken broth
2 cans white beans
2 cans rotel
1 can cream corn
1 can Mexicorn
1 pkg white chicken chili seasoning
1 cooked cup up chicken (use a Rotisserie chicken)

4 oz sour cream for garnish
Tortilla chips
Mix together - add chicken & simmer
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Serve with sour cream and tortilla chips

Note:  I make this all the time and it is so delicious;.
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