Hearty soups make a simple dinner for a Super Bowl-watching crowd and keep warm in a slow cooker without overcooking. Serve them with cornbread or a crusty bread from a bakery.

This Taco Soup is similar to chili but easier to make. Chicken and White Bean Soup is made in a slow cooker and takes a shortcut with fajita chicken. Chicken bouillon powder has better flavor than typical canned broth.

EVANS CAGLAGE/DMN

White Bean Soup

Both soups allow flexibility in timing and are substantial enough for a meal.

Keep appetizers simple, including crudité party trays for people who are dieting after the holidays.

Most people do not have two slow cookers, so you may need to borrow one.

Otherwise, make Taco Soup in a large pot, and keep it warm over very low heat.

Chopped onions and bell peppers in varying colors often are available in the bagged salad or precut vegetable section.

Use whatever is available to reduce preparation time.

Anne Greer McCann is a Dallas author and restaurant consultant.

Coat a large sauté pan with vegetable coating spray. Sauté meat and onions (in batches if necessary) until browned. Add chili powder and tortillas while the meat is cooking. Keep the meat in fairly large clumps rather than breaking it up. Add the Ranch dressing mix and transfer the mixture to a medium stockpot.

Add the broth and Rotel tomatoes and bring to a low simmer. Stir in the cheese, in batches, until melted. Stir in hominy and beans if using.

You can make this a day in advance and reheat over medium heat or in a stockpot on high. Makes 10 servings.

Note: If using "light" processed cheese, the soup will be slightly thinner but taste the same. "Original" style Rotel tomatoes and green chiles make a spicier soup.

PER SERVING (WITHOUT BEANS): Calories 527 (61% fat) Fat 36 g (15 g sat) Cholesterol 98 mg Sodium 1,622 mg Fiber 3 g Carbohydrates 26 g Protein 25 g

Using a blender, blend one drained can of white beans with 1 cup of water until smooth. This mixture will thicken the soup.

Sauté onions, peppers and garlic in butter over medium-high heat until golden brown. Transfer to a slow cooker. (Sautéing brings out the sweetness in onions that is difficult to obtain with slow cooking.)

Place the remaining ingredients except the chicken and garnishes in a slow cooker and cook on medium-low heat for 21/2 hours.

This can be done a day in advance and refrigerated in the slow-cooker insert.

Reheat the soup over medium-high heat. Add the chicken and keep warm on low heat until ready to serve.

Serve with grated Monterey Jack cheese and lime wedges. Makes 6 to 8 servings.

PER SERVING: Calories 350 (17% fat) Fat 7 g (3 g sat) Cholesterol 84 mg Sodium 1,419 mg Fiber 8 g Carbohydrates 39 g Protein 35 g