Turkey Tortilla Soup

This is a revised version of the original, Delish Tortilla Soup, but this one is even easier if you have leftover turkey. I recommend chopping the turkey into cubes or shredding before freezing to save a step later. Then all you have to do is thaw the turkey the night before and place in the crock pot the next morning. Throwing this together literally only took minutes. I placed all the ingredients on the counter or in the refrigerator the night before, so I would be able to whip up the recipe on my way out the door in the morning.

Yields: 5- 6 servings

2-3 Cups Cooked Turkey, cubed or shredded

1 Can black beans with juice

1 Can Corn with juice

1 Clove Garlic, chopped

1/2 - 1 Jar of Salsa (I use 2/3)

1/2 packet taco seasoning

5 shakes Tabasco jalapeno sauce

1/4 tsp pepper

1/4 chopped onion, optional

1 Can Vegetable Broth

2 Cans Chicken Broth

Small handfull of fresh cilantro, chopped

Pepper Jack Cheese, shredded

Tortilla Chips

Place all ingredients except the cheese and tortilla chips in the slow cooker. Set cooker to low and heat 6 - 12 hours. To serve, pour soup into a bowl; top with tortilla chips and shredded cheese.

5 Minute Cream Cheese Spread

This is such an easy spread to make when you are in a hurry.  Honestly, are we ever not in a hurry these days? It is really good and it received rave reviews at our last Pot Luck. The hardest part is getting your ingredients together and then it can be whipped up literally in a jiffy. Measurements do not really matter, just eye ball it; taste and adjust fire.

1 pkg cream cheese, softened

2 hand fulls of 4 cheese blend shredded cheese or mexican blend

1 large hand full of parmesean cheese

1 tsp minced onion

1/4 tsp garlic powder

6-8 shakes Tabasco Sauce

3-5 shakes Worcestershire Sauce

pinch of salt

pinch of pepper

2 green onions, chopped (can use frozen **)

dried parsley, optional

In a medium sized bowl, beat cream cheese using a hand mixer; add shredded cheeses and mix until combined. Add Tabasco, Worcestershire, salt, pepper, and green onions. Using mixer blend well. Spread into serving bowl or dish, sprinkle with parsley, cover and refrigerate until ready to serve. This can be made the day before. Serve with club crackers or Ritz crackers.

To make it into a cheese ball, add more shredded cheese; chill for an hour or so, then shape into a ball. Roll in parsley or pecans.

**Tip: Slice green onions in advance; place in small freezer bags, label and store for later use.