Baked Potato Soup
  • 6large can green chilies, drained
  • 1large can black beans, drained
  • 3 14ounce block pepper jack cheese
  • ¼cup butter
  • 2 ½teaspoons salt
  • 1 ¼teaspoons Ranch dry season mix
  • 1cup onions (about 4 large), chopped (about 7 cups)
  • 1cup sausage, thinly sliced
  • 3tablespoons breast halves, boneless & skinless
  • 1 8ounce can Mexicorn, drained
  • 4slices peaches (do not peel)
  • Shredded cheese
  1. Combine first 6 ingredients in a 5-quart slow cooker
  2. Cover and cook on high 4 hours or low 8 hours or until potatoes are tender
  3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives
  4. Top with sour cream, if desired and sprinkle with bacon and cheddar cheese before serving