Crockpot Chicken Tortilla Soup

Today is my daughter’s last day of school. I can already hear the words “I’m booooooored mom”. You’d think that we live in a box without any toys, coloring books, or that all addicting boob tube contraption they call a TV. My goal is to do whatever I possibly can to try and keep those words from seaping out of my kiddo’s mouth.

So we’ll plan playdates, trips to the splash pad, fun at the Y, and anything and everything else that I can come up with to combat bordem.

Dinner sometimes plays second fiddle in the summer around here. The sun is out later and we’re outside enjoying our days which means either mom has to miss out on the fun to cook or mom has to get creative. So creative I’ll get! This recipe is one that I put together in a pinch and is super simple to make.

Who doesn’t like making dinner in the crockpot? Most of the ingredients in this recipe are from cans which also makes for easy prep. This reminds me of a 7 can soup with a little twist. One ingredient that I’ve always kinda been leary of, is canned chicken. I don’t use it that often because, well, it’s called canned chicken. It smells a lot like tuna to me in the can which most of the time turns me off. But every now and then I’ll place it in a recipe that makes the chicken transform with the other flavors. And sometimes it actually tastes great. Hey, don’t knock it ’til ya tried it! If you’re not too keen on the canned chicken idea, use leftover rotisserie chicken or something along those lines if you’d like.

I love the crunch of the crispy tortilla strips on top at the very end. If you’re lucky enough, you’ll find some colorful ones like I did!

 It’s your turn: Do your kids get bored during the summer? Or do they enjoy the freedom?

Crockpot Chicken Tortilla Soup
Recipe Type: Soup, Main Dish, Crockpot
Author: Pennywise Cook

A few cans and seasonings and you’re on your way to a tasty Chicken Tortilla Soup!
  • 1 onion, chopped
  • 2 tsp garlic, minced
  • 1 (14 oz) can vegetable broth- could also use chicken
  • 1 (15.5 oz) can black beans, drained & rinsed
  • 1 (15.25 oz) can whole kernel corn, drained
  • 1 (12.5 oz) can chunk chicken breast, drained
  • 1 (10.5 oz) can cream of celery soup
  • 1 (10 oz) can rotel
  • 1 rotel can of water
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • salt & pepper to taste
  • 1 c. tortilla strips for topping
  1. Place all ingredients into crockpot and cook on high for 4-6 hours or low for 6-8 hours.

– The first time I made this, I sauted my onion and garlic before placing it in the crockpot. You can do this first if you are going to be cooking your soup for less time. If not, they should soften up enough while cooking.
– If you would rather, you can use chicken broth in place of the vegetable broth
– If you have leftover chicken, you can use that in place of the canned chicken
– Finally, if you prefer, you can use more broth in place of the water in the rotel can. I found it tastes just as good with the water.


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Homemade Tomato Soup

The other day my daughter came home from school and declared that she liked tomato soup. Can you imagine that? She said that they serve it at the cafeteria and that she really liked it. Then she proceeded to ask me to make some at home.

Music to my ears!

My little one actually requested something other than pizza, macaroni, or a hot dog. I was speechless.

And like any good mother, I set out to find a recipe that I thought she’d enjoy and put it on our menu plan for this week. To make the hubs happy, I made grilled cheeses (tomato soup’s partner) to go with the soup.

I found this recipe at Spark People and it is surely a winner!

The entire recipe took me only about 15 minutes to make. It made a large pot so there will be leftovers. You can even freeze this for later on.

Dipping my grilled cheese into this soup was absolutely a match made in heaven. I cannot express the happiness that this soup brought me.

I didn’t even know I liked tomato soup!

If you’re looking for a quick meal on a weeknight or perhaps a last minute idea for the weekend, this should be on your list! What’s even better is that there’s only about 71 calories per serving.

Low cal? For reals? Yuuuup!

This ain’t nothing like that mess in a can y’all!

Homemade Tomato Soup
Recipe Type: Spark People via NARKMEISTER
With just a few ingredients you can create super tasty homemade soup that pairs great with a yummy grilled cheese!
  • 2 Medium Onions, Diced
  • 4 Garlic Gloves, Chopped
  • 4 Cans of Chopped Tomatoes
  • 1 Pint of Stock (Your preference)
  • 1 Tbs Dried Basil
  • Low Calorie Fat Spray/Olive Oil
  1. Brown onion and garlic in a few sprays of cooking spray over medium heat.
  2. Add 4 cans tomatoes and bring to a boil. Simmer 5 minutes.
  3. Add broth or stock and bring to a boil. Simmer another 5 minutes.
  4. Add basil and salt and pepper to taste.
  5. Use an immersion blender to smooth to your liking.
  6. Serve with a grilled cheese and enjoy!


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Easy Vegetable Beef Soup

I sincerely apologize for not getting on here last week and wishing you guys a very Happy Thanksgiving! I’m normally a lot better about that, but this year I decided to truly disconnect from the outside world. Well, everything except for Words with Friends. I’m not sure that I could live without that.

So even though this is very late and you’re probably tired of hearing it, HAPPY THANKSGIVING! And now I can officially move on into the Christmas season. I’m just not the type to feel Christmas-y until I’ve digested my turkey and dressing. Anyone else feel that way?

We had a very fun-filled Thanksgiving with family and friends. I got to see my best friend from high school and even ran a 5k on Thanksgiving morning. It really was a great Thanksgiving. I hope that you enjoyed yours as much as I did!

I’ve got another recipe for you today that comes from my momma. It’s funny how our cooking skills and what we learn in the kitchen usually comes from those we are closest to. When I was little, watching my mom cook was nothing but dinner for my belly. But these days I look back on those days as valuable knowledge. And it’s especially fun to cook with her now.

This Vegetable Beef soup is a regular when I visit my mom and also here in our home. It’s simple, it’s fast, and it’s incredibly tasty.

The absolutely perfect soup to warm your soul on a chilly night.

This soup can be whipped up in no time. Even on those last minute weeknights when you have no idea what to make for supper. In fact, most of the ingredients are things you’ll probably already have on-hand.

The bulk of this recipe is the beef and plain old canned veggies. It really doesn’t get much easier than cracking open a can or two and making a soup that tastes like you’ve been working hard on it all day long.

I can’t wait for you to try this recipe out! Let me know what you think if you do…

Easy Vegetable Beef Soup
Recipe Type: Main Dish, Soup
Author: Pennywise Cook’s Momma
Warm up on chilly nights with this super easy, yet tasty vegetable beef soup!
  • 1 lb Lean Ground Beef
  • 1 Medium Onion, Chopped
  • 4 Cans Veg-All
  • 1 (28 oz) Can Diced Tomatoes, Undrained
  • 1 (15 oz) Can Tomato Sauce
  • 6 Beef Bouillon Cubes
  • 6 Cups Water
  • 1 and 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 tsp Italian Seasoning
  1. In a large dutch oven or soup pot, brown ground beef along with onion. Drain.
  2. Stir in the remaining ingredients and heat over medium heat until boiling. Reduce heat and simmer for 10-15 minutes.
  3. Serve with crackers and enjoy!

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My Momma’s Chili

The day has finally come when I get to share with you one of my favorite recipes of all time. Now that it’s getting chillier outside, it’s time to make up a big pot of chili! I look forward to this part of the year practically all year long.

This my friends, is my momma’s chili recipe. She’s been making it for us since I can remember and it’s the best that I’ve ever eaten. It could be that I’m biased because, well, it is my momma’s. But I’m going to say that this isn’t the case because I’ve tried a lot of chili in my time. I even had the opportunity to go to Cincinnati recently and try the “world famous” Skyline Chili.  It was just ok to me. I don’t really understand the hype behind it to be honest.

Maybe I’m just a southern gal, but I like my chili to be extra chunky. It’s got to be hearty and fill me up and keep me warm. After all, what’s the point in eating chili otherwise?

I asked you guys on the Pennywise Cook Facebook Community recently if you enjoy your chili with corn chips or cornbread. I guess I should’ve included crackers because many of you said that’s what you eat yours with.

I have grown up eating chili with corn chips. I just couldn’t imagine eating chili any other way. They are like peanut butter and jelly to me. However, it was pointed out that this is almost more like a Frito Pie rather than chili. So if you prefer, eat your chili with whatever you’d like. Cornbread, crackers, corn chips, or nothing at all!

No matter what you eat your chili with, I highly recommend this recipe if you’re going to make chili. It’s full of flavor and perfect for a weekday or weekend meal. Plus a pot of this stuff will last you all week! That’s one of my favorite things about making up a big pot. We’ll have lunches covered for days. And because it’s so good, you won’t hardly get tired of eating it.

This is a crockpot-friendly meal, but I can assure you that it comes together rather quickly. The key is to brown your ground beef along with the onion, green pepper, and garlic. This saves so much time. Then it’s just a matter of heating everything else through.

You may never make another chili recipe again…

My Momma’s Chili
Recipe Type: Main Dish
Author: Pennywise Cook’s Momma!
This chili recipe is hearty and filling and may be the last chili recipe you ever make!
  • 1 lb Lean Ground Beef
  • 1 Onion, Chopped
  • 1 Green Pepper, Chopped
  • 3 tsp Minced Garlic
  • 28 oz Can Diced Tomatoes (undrained)
  • 6 oz Can Tomato Paste
  • 3 cans water
  • 15 oz Can Light Kidney Beans (drained)
  • 15.5 oz Can Pinto Beans (drained)
  • 3 Tbsp Chili Powder
  • 1 Tsp Salt
  • 1/4 Tsp Pepper
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Cumin
  • Dash salt and pepper
  1. In a large pot or dutch oven, brown ground beef along with onion, green pepper and garlic. Add salt and pepper to taste. Drain if needed.
  2. Stir in diced tomatoes, tomato paste, 3 tomato paste cans of water, kidney beans, pinto beans. Heat oven medium high for about 10 minutes.
  3. Stir in chili powder, salt, pepper, garlic powder, and cumin. Stir well and bring to a boil. Lower heat and simmer for about 5-10 minutes or until heated through.

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Broccoli Cheese Soup

How was your 3-day weekend? Get a little R&R in? I was kinda forced into some R&R this weekend when a very random illness struck. It wasn’t something that had been going around as far as I know, but thankfully it’s going away fairly quickly. We didn’t have big plans for the holiday so it was nice to have some time to just be lazy.

One of my favorite comfort foods is broccoli cheese soup. There is just nothing like the thick, cheesy, stick-to-your-ribs soup. Especially when it starts to get cold outside. But honestly, I could care less what time of year it is. I’ll eat it any day!

There are some really great recipes out there for this kinda soup. Just about anywhere you look, somebody has their own version. But they all come down to the same ingredients: broccoli and cheese! Most of which contain Velveeta. There’s nothing wrong with that, but sometimes I do like to skip the processed blocks of cheese and use the good stuff. So I adapted my potato soup recipe to include a little more cheese and swapped out the potatoes to create this yummy version of broccoli cheese soup!

I also added barley for added fiber!

This has got to be one of the easiest soups out there to make. It tastes like it’s slow-cooked but only takes minutes. My absolute favorite kind of recipes.

You start with a 16 oz package of frozen broccoli and carrots, broccoli and cauliflower, or broccoli and both! Whatever you can find at the store for cheap. Throw that into a pot along with a chopped onion, your barley, and can of chicken broth. The veggies just simmer away. Believe it or not, but this is the most time-consuming part of the entire process! (Besides chopping the onion, of course)

Whisk together cornstarch and part of a can of evaporated milk to begin your thickening agent and add that in.

We’re starting to get creamy y’all.

Pour in the rest of your milk and then it’s time to get cheesy.

Oh yeah. Cheeeeeeeeese always makes things better.

That’s 2 cups right there. Let that melt and you’re ready to serve! This goes really great in a bread bowl or along with some yummy rolls.

I’m not sure why it makes me happy to know that there’s no Velveeta in it, but it does! Somehow it just feels healthier.

I’m sure there’s a recipe that you love or that you’ve heard of. I urge you to give this one a try next time you’re in the mood for a warm, broccoli cheese soup.

Broccoli Cheese Soup
Recipe Type: Main Dish, Soup
Author: Pennywise Cook
It is possible to make broccoli cheese soup without Velveeta! Try this recipe for a tasty alternative!
  • 16 oz Package Frozen Broccoli (or variation of broccoli and cauliflower or carrots)
  • 1 Medium onion, chopped
  • 1 can Reduced-sodium, fat-free chicken broth
  • 1/4 c. Barley (Kroger has this for around $1)
  • Dash pepper
  • 3 tbsp cornstarch
  • 1 can fat-free evaporated milk, divided
  • 2 c. reduced-fat shredded cheddar cheese
  1. In a large pot, combine frozen veggies, onion, chicken broth, barley, and pepper. Bring to boil, then simmer for about 20 minutes.
  2. Combine 3 tbsp cornstarch with 1/4 c. evaporated milk. Pour into veggie mixture and stir well. Pour in the rest of the evaporated milk. Bring to a boil and let cook for about 2 minutes.
  3. Remove from heat. Stir in cheese and serve!

Makes a great meal for having a vegetarian friend over!

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Slow Cooker Cheeseburger Soup

There’s a time and a place for soup. At least at my house it’s that way. When planning meals, soup is never an option. I honestly think that my family would rather eat cardboard than eat such a thing called soup. It’s not because soup is such a bad thing. It’s probably just because when put up against a hearty casserole or grilled steak, soup just doesn’t compare. And therefore usually ends up being bypassed and never even a consideration. This is something that I’d loved to change here in my family.

I love soup! For many reasons too. You can make huge amounts at once, it freezes well, and best of all it’s cheap to make! All of my favorite traits of a good meal. So when I came across this Weight Watchers Cheeseburger Soup recipe, I knew I had to make it.

It’s contains the word, cheeseburger. I knew my family would have to love it.

It’s really easy to make. I healthified mine up a bit with ground turkey in place of the beef. The fam didn’t even know it. I take that back. They know me enough by now that all I use is ground turkey so maybe they did know. Either way, they didn’t care! It turned out really yummy and there are plenty of reasons why I love this particular soup. Not only was it cheap, but I made it in the crockpot so there was no slaving over the stove all evening.

Not to mention that it’s low-calorie. I mean come on, something that the family will eat that’s actually low-cal too? It’s a winner!

I made a few small changes to the recipe and it turned out really good. Mine doesn’t look near as yummy as theirs does, but I can assure you that it was just as tasty I’m sure!


Recipe adapted from Weight Watchers.

Slow Cooker Cheeseburger Soup
Author: Adapted from Weight Watchers
A meal that the whole family will love, this cheeseburger soup is easy and low-calorie too!
  • Cooking Spray or Crockpot Liner
  • 1 and 1/2 tsp Minced Garlic
  • 1 Medium Onion, Chopped
  • 1 lb Ground Turkey (see notes)
  • 2 Tbsp Flour
  • 3 Cups Low-Sodium Chicken Broth (see notes)
  • 1 c. Reduced Fat Evaporated Milk
  • 8 oz Cubed Cheese (I used Colby Jack)
  • 1/2 Tsp Paprika
  • Salt and Pepper to Taste
  • Tortilla Chips for crumbling on top
  1. Spray a skillet with cooking spray. Saute garlic and onions until tender. Spray the inside of a slow cooker with cooking spray and pour the garlic and onions into it.
  2. In same skillet, brown the ground turkey and break into small crumbles as it cooks. Pour off any grease and place into slow cooker.
  3. In a cup, combine 2 tbsp flour with 1/2 cup broth until there are no more lumps.Pour into the same skillet. Then add remaining 2 and 1/2 cup broth.Bring to a simmer making sure to scrape up the browned bits on the bottom of the skillet. Pour into the slow cooker.
  4. Add evaporated milk, cheese, paprika, and salt & pepper to the slow cooker and stir. Cook on low for 2-3 hours.
  5. Serve with broken up chips on top.

I used a pound of ground turkey in this soup, but after making it and seeing how “soupy” it actually was, I would probably add another 1/2 pound next time. If you like your soups like this meaty, you might consider it.

This recipe originally called for chicken broth. I think that I will try part beef broth next time since after all, it is cheeseBURGER soup. Seems to me there needs to be more beefiness.

And honestly, the picture of this soup does not do it justice. It’s a lot more appetizing than the picture lets on. 🙂

Just notes from my brain about this dish! Enjoy!

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