Just souper.

Megan picked 27. (Thanks Megan!) 27 was...

"Southwestern Chicken Soup" (6 quart pot)

~1 1/4 lbs boneless, skinless chicken breast, cut into thin strips
~1 T canola oil
~2 (14 1/2 oz) cans reduced-sodium chicken broth
~1 (16 oz) package frozen corn, thawed
~1 (14 1/2 oz) can diced tomatoes, undrained
~1 onion, chopped
~1 green bell pepper, chopped
~1 red bell pepper, chopped
~1 (4 oz) can chopped green chilies
~1 t ground cumin
~1/2 t garlic powder

In a large skillet, sauté chicken in oil until lightly browned.
Transfer to crock pot.
Stir in remaining ingredients.
Cover and cook on low for 8 hours or until chicken and veggies are tender.
Stir before serving.

10 servings. (Again...on what planet? This was more like 4.)

2 soups in a row! This was good, but not fantastic. It probably would've been better if it was a little spicier. (Or something.) My other  half and I both kind of felt like it was missing something.