CP Vegetable Soup

1 medium yellow onion, finely chopped
2 medium carrots, trimmed, peeled and coarsely shredded
1 large celery stalk, ends trimmed and finely chopped
3 medium cloves garlic finely chopped
1 15-ounce can diced tomatoes with juices
½ pound fresh spinach, stems removed and coarsely chopped
2 tablespoons chopped fresh basil
8 cups low-sodium chicken stock
4 cups water
½ pound orzo pasta
Directions:
1. In a small sauté pan warm the olive oil over medium heat. Add the onion, carrots, and celery and sauté for about five minutes, or until tender and translucent. Then, add the garlic and sauté for one more minute.
2. Scrape this mixture into a slow cooker and pour in the tomatoes, spinach, basil, chicken stock and water. Cook on low for 2 hours. Then, add the orzo and cook for 1 more hour, or until pasta is tender.

Slow Cooker Chicken Fajita Soup

1 pound boneless, skinless chicken breasts
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup salsa
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
1½ cups water
1 teaspoon ground cumin
½ teaspoon dried cilantro
1 cup shredded cheddar cheese
Optional Toppings: sour cream, diced tomatoes, green onions, cilantro, lettuce, diced avocado, tortilla strips

1.Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
2.In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
3.Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.