SOUP:

 4 c. chicken broth (which is two cans of chicken broth)
 1 c. water
 1 c. half and half
 4 or 5 slices Kraft Cheddar Singles
 1/2 c. all-purpose flour
 1/2 tsp. dried minced onion
 1/4 tsp. ground black pepper
 4 c. broccoli florets (bite-size)
 
GARNISH:

 1/2 c. shredded Cheddar cheese
 2 tsp. minced fresh parsley

Combine chicken broth, water, half and half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour.  Set heat on medium. Stir constantly.  Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender, but not soft.  For each serving spoon soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.  Mmmmm.  It is soooo good.

 1 (16 ounce) can pinto beans
 1 (16 ounce) can kidney beans
 1 (11 ounce) can corn 
 1 (28 ounce) can diced tomatoes
 1 (4 ounce) can diced green chilies
 1 envelope taco seasoning mix
 1 envelope hidden valley ranch dressing mix
 1 lb ground beef 

Cook meat and drain.  Add all ingredients to the crock pot.  DO NOT DRAIN CANS.  Stir it all together and cook on high for a couple hours.  Keep on low until serving to keep hot.  You can garnish it with sour cream, shredded cheese, chopped green onions and/or tortilla chips.  It’s a little spicy, but very tasty.