Cheesy Chicken Tortilla Soup

To prepare and freeze

1 pound chicken breast
1 tablespoon olive oil

Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until
shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer
pink, stirring occasionally. Drain chicken, if necessary.

In Bag 1, combine:
1 portion of Make-Ahead Chicken
3 cups tortilla chips, finely crushed
2 cups frozen corn kernels

In Bag 2, combine:
8 oz pasteurized process cheese spread, cut into 1-in. cubes
1 can (14.5 oz) diced tomatoes with green chilies
2 tbsp Chipotle Rub

Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.

To prepare:

Add contents of Bag 2 and 2 cans(14 oz each) reduced-sodium chicken broth to (4-qt.) Casserole. Bring to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally.

Add contents of Bag 1 to Casserole; simmer 4-6 minutes or until soup is thickened.

Serve soup with optional toppings such as shredded cheddar cheese, snipped fresh cilantro, diced tomatoes and additional crushed tortilla chips, if desired.

Loaded Baked Potato Soup

6 large baking potatoes, cut into 1/2 inch cubes
1 onion, chopped
1 quart chicken broth
3 cloves minced garlic
1/4 cup butter
2 1/2 teaspoon salt
1 teaspoon pepper
1 cup shredded sharp Cheddar cheese
1 cup sour cream
8 slices turkey bacon, fried & crumbled
cheese for sprinkling

Combine first seven ingredients in a large crockpot. Cover and cook on HIGH for 4 hours or on LOW for 8 hours.

Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in sour cream and cheese.

Top with more cheese and bacon.