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Nikki's Creamy Crock Pot Potato Soup

Reviewed: Dec. 15, 2013
I originally tasted this recipe at a work potluck -- and, yes, it was very peppery. I still liked it, though, so I asked for the recipe. I did make a few changes per Jan's review -- I added one more potato and added a can of chicken broth instead of the extra cup of milk (because the final product at the work function wasn't soupy enough for me). I used less red pepper, too. I also used dill in place of fresh parsley because that's what I had on hand and I used 3 polish kielbasa links (sauteed in some butter) instead of bacon as I'm not a fan of bacon/ham. It was a good!
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Six Can Chicken Tortilla Soup

Reviewed: Dec. 2, 2013
I loved this recipe! I did make adjustments as suggested in other reviews. I used a can of plain Swanson's chicken broth (not condensed) and one can of Cream of Chicken soup. I also added the Ro-tel that had lime and cilantro instead of the type that uses green chilies. I didn't have chicken on-hand and am a bit creeped out by canned chicken, so I substituted with a can of chickpeas. I drained and rinsed both the black beans and chickpeas. I added whole kernel corn, undrained, as suggested. I then added a bunch of cumin, garlic pepper, garlic powder -- basically, I just threw spices in. It really added a depth to the soup. Next time, I'll probably add some fresh onion. The possibilities are endless and it's really great to make a tasty meal that's on a budget and can be taken for lunches to the office for several days in a row.
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