1 large tomato, diced
1 1/2 teaspoons butter
1 pound whole chicken stock
2 tablespoons all-purpose flour
2 eggs
1 8 ounce can condensed cream of chicken soup
1 small onion, diced
1 package Mexican-style flour tortillas
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper in crockpot - low cooking temperature, or add water in 2 bowls, 1/2 cup at a time, stirring, until liquid is reduced.
Place tomato in a large saucepan and bring to a simmer; reduce heat to medium. Stir in butter or margarine and cook 2 minutes. Gradually stir in flour while stirring; cook about 1 minute.
Return chicken stock to pot. Sprinkle chicken with flour mixture and cook about 10 minutes on each side, stirring occasionally.
Place Chicken in crock pot and pour 1 1 cup chicken broth. Add beef and saute until well coated. Stir in potatoes, carrots and tomato sauce. Reduce heat and simmer 5 to 7 minutes on each side, stirring occasionally.
Place vegetables in steamer. Stir in chicken stock mixture and cook 2 minutes more. Sprinkle with chicken flour mixture. Top with vegetables and corn and cream cheese in 5 to 6 individual bowls. You may want to garnish with chopped tomatoes.
Return skillet to soup and bring to a boil. Stir in cheese and meat. Simmer about 3 more minutes before serving.