Week THREE: Tortilla Soup, Corn Dog Bread and Strawberry Crêpes

TORTILLA SOUP:
Ingredients:

• 2 10-ounce cans of diced tomatoes and green chilies, undrained
• 2 14-ounce cans of reduced sodium chicken broth
• 1 16-ounce can refried beans
• 1/2 cup frozen whole kernel corn
• 2 cups shredded cooked chicken
• Fried corn tortilla strips or chips
• Shredded Monterey Jack cheese

Directions:

1. Combine undrained tomatoes and chicken broth in a medium saucepan. 
2. Stir in beans and corn. 
3. Bring to a boil, then reduce the heat to low and simmer for five minutes, stirring frequently. 
4. Add chicken and heat through. 
5. Serve topped with tortilla strips and cheese, if desired.

CORN DOG BREAD
Ingredients:

• 1 package cornbread mix (including other ingredients on back of box)
• 3 cooked hot dogs
• 1 cup of shredded cheese

Directions:

1. Pre-mix cornbread mixture. 
2. Dice hot dogs into small pieces and combine with mixture. 
3. Add cheese. 
4. Mix together and pour into muffin tin. 
5. Bake according to cornbread package directions. Enjoy!

STRAWBERRY CRÊPES
Ingredients:

• 1 quart heavy whipping cream
• 1/4 cup of powdered sugar
• Crêpe mix (including ingredients on crepe mix container)
• Strawberries

Directions:

1. Pour heavy whipping cream and powdered sugar into a bowl and mix with an electric mixer until frothy. 
2. Place strawberries on top of crepes and dollop with whipped cream. Enjoy!