"Those who forget the pasta are condemned to reheat it."--Unknown

Tex-Mex Crock Pot Soup Recipe

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This recipe for Tex-Mex Crock Pot Soup, by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Weston


1 large can of cooked chicken (with broth)
1 cup smoked turkey meat (cut into bite size pieces) (optional)
1 can of Rotel
1 (15 oz.) can of hominy
1 (15 oz.) can ranch style beans or pinto beans
1 (15 oz.) can of cream style corn
1 (4 oz.) can of green chilies (chopped)
1 cup mixed vegetables (frozen works well)
1 medium onion, chopped
4 cups chicken broth
Garlic to taste
teaspoon chili powder (or more to taste)
Black pepper to taste
Cilantro to taste
3 med. Potatoes (diced)
2 Tablespoon dry potato flakes

Put everything (except potato flakes) into crock pot. Cook on low for 6 hours. An hour prior to serving, add potato flakes and let thicken.

Personal Notes:
Personal Notes:
So so good!




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