calling all crock pot recipes!

It's that time of year! Soon the cooler Fall weather will be upon us, and with busier schedules that come with back to school season, my crock pot is my friend. I thought I'd share a favorite crock pot recipe with you, and ask that you share some of yours too.

I know I'll be visiting A Year of Slow Cooking often. Have you heard about this blog? Stephanie used her crock pot every day for an entire year, and shared her secrets and recipes on her blog. Some very creative recipes there! Our kids and their cousins loved the crock pot french toast recipe. You prepare it before bed and let it cook overnight... what a heavenly smell to wake up to! The brown sugar chicken reicpe was also a big hit at our house. There are lots more to try, and now you can even buy the book (pre-orders now for early October release).

The recipe I'll share here is one of my favorites. I got the recipe from my sister Kelly, who got it from a friend. It's one of those recipes that's copied and shared, and then copied and shared some more. It's that good. Please share your one of your tried and true favorites. Or if you have a great website for recipes to share with the rest of us, that would be great too. You can't have too many amazing crock pot recipes. They make life so much easier, and I love the simmering smell in the house all day!

Tortilla Soup

ingredients:

1 pkg. dry ranch dressing mix

1pgk. taco seasoing

2 chicken breasts, cooked and chopped

1 can white hominy

1 can northern (white) beans

1 can pinto beans

1 can diced green chiles

1 can diced tomatoes

1 bag frozen corn

chicken broth- enough to cover contents

directions:

Place all of the ingredients into a large crock pot, making sure there is enough chicken broth to cook it in. Simmer for about 4 hours. (You can also do this on the stove and simmer for 30-40 minutes.)

When you're ready to serve the soup, you can garnish it with grated cheese, sour cream, tortilla chips, avacado, lime juice, cabbage, or cilantro.

Enjoy!