Chicken Enchilada Soup

3 chicken breasts, roasted and shredded
½ onion, diced
½ green or red pepper, diced
½ tsp cumin
½ tsp salt
½ tsp pepper
¾ tsp sugar
1 cup chicken broth
2 cans cream of chicken soup
½ cup pace picante salsa
Sprinkle of cinnamon

Saute onions and green pepper in 1 T olive oil until tender. Add remaining ingredients except salsa and simmer for 5-10 minutes. Add salsa, and heat to boil. Serve with sour cream, tortilla chips, and cheese.

(Meal exchange: Bring soup to a boil, and simmer for 5-10 minutes. Top with cheese, chips, and sour cream. Also good with corn added, if you want more veggies.)

Hawaiian Haystacks

2 large chicken breasts
1 large can cream of chicken
1-2 c. milk
1 can chicken broth
2 T dried minced onion
2 tsp parsley
½ cup corn starch mixed with cold water to liquify
Salt and pepper to taste

Cook the chicken any way you want. I usually throw the frozen chicken breasts in the crock pot for 5-6 hours on high and then shred them. Then add all of the ingredients, including the chicken, into a pan and stir while heating. Once the sauce has simmered for 5 or 10 minutes, you can decide how much of the cornstarch mixture to add. It is a thickener, and the more you add, the more thick the sauce will be. You could add half of it, stir for a few minutes, and then decide if you want to add the rest. Then serve with rice, coconut, almonds, rice noodles, pineapple, or other favorites!