Chicken Tortilla Soup

Chicken Tortilla Soup

1 can Fiesta Nacho Cheese Soup

1 can Cream of Chicken Soup

1 can Enchilada Sauce

2 2/3 cup Milk

1 can Chicken

1 can Mild Green Chilis

Whisk together and place in crockpot 

or your stockpot on top of the range.

When preparing for a larger group,

I use my slowcooker and double the ingredients.

(And the difference in color results from using different brands of enchilada sauce)

Combine soups and enchilada sauce.

Shred the chicken with two forks.

You can also use leftover chicken or turkey.

Cook until heated through. 

Garnish with sour cream,

shredded cheddar cheese,

and tortilla chips.

Slowcooker Taco Soup

2 pounds ground beef

2 medium onions, diced

1 cans pinto beans, drained and rinsed

1 can red beans, drained and rinsed

1 can light kidney beans, drained and rinsed

1 can whole kernel corn, drained

1 can stewed tomatoes

2 cans diced tomatoes

2 cans diced green chilies

1 can black olives, drained and sliced

1 pkg. taco seasoning mix

1 pkg. ranch salad dressing mix

Brown the ground beef and onions in a large skillet. Drain. Place in the lined slowcooker.  Add the beans, corn, tomatoes, green chilies, olives, and seasonings. 

Cook on low for 6 to 8 hours.

Serve with tortilla chips, sour cream, 

cheese, green onions and jalapenos.

Mexican Corn

2 cans whole kernel sweet corn, drained

1 8 oz. package cream cheese

1/4 cup butter

1 red pepper, diced

2 cloves garlic, minced

In medium saucepan, melt butter and saute the diced red pepper

and minced garlic.

Add corn and cream cheese.

Cook over medium heat for about 10 minutes 

or until heated through.

Stir frequently.

For an extra kick add chopped jalapeno peppers.

White Chicken Chili~In the Slowcooker

White Chicken Chili

1 1/4 lbs. boneless skinless Chicken Breast

2 cans Great Northern Beans

1 can White Hominy

Taco Seasoning

1 can Chopped Green Chilies

1 can Condensed Cream of Chicken Soup

Chicken Broth ~ Approx. 2 cups

Place chicken in a lined slowcooker.

Top with beans and hominy.

In a medium bowl combine taco seasoning,

(and you all know I like to make my own taco seasoning...

find the recipe here)

chilies, condensed soup and chicken broth.

Pour over top of ingredients in the crock pot.

I often prepare my soups the night before

 and put the crockpots in the refrigerator overnight.

Cook on low for 8 to 10 hours.

Before serving, shred the chicken.

Top with sour cream, chopped green onion, and cheese.

Cowboy Caviar

Cowboy Caviar

1 can blackeyed peas

1 can hominy

1 can whole kernel corn

1 or 2 tomatoes, depending on size

1 green pepper

1 jalapeno

1/2 cup yellow onion

4-6 green onions

2 cloves garlic

1/2 cup parsley or cilantro

1/2 cup salsa

1/2 cup salad vinegar

1/4 cup olive oil

Tortilla Chips

Rinse and drain peas, hominy and corn.

De-seed and chop the tomatoes, green pepper and jalapeno.

Chop the onions, mince the garlic.

Rough chop the parsley or cilantro.

Toss all except dressing until well mixed.

Stir in the salsa.

Blend the vinegar with olive oil and pour over the mixture.

Let stand several hours or overnight.

Serve with tortilla chips.

It's best served well chilled.

Tuesday Tip of the Day ~ Make Your Own Taco Seasoning

I started making my own taco seasoning a couple of years ago.

It is so much better than the packets of prepared seasoning.

And, the ingredients are probably already in your spice rack.

Taco Seasoning

1 tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Crushed Red Pepper Flakes

1/4 tsp. Dried Oregano

1/4 tsp. Dried Basil

1/2 tsp. Paprika

1 1/2 tsp. Cumin

1 tsp. Black Pepper

When I have all the spices out, 

I make several batches and keep them handy.

Add to browned ground beef and simmer with a little water.

I like the taco meat in a salad with lettuce, tomato, cheese, and crushed tortilla chips.

Hubby likes Super Nachos with tortilla chips, meat, cheese, 

salsa and sour cream.

I have also used it to season chicken.

With sauteed peppers and onions,

it makes a tasty fajita meal.

Game Day Bean Dip

This Party-Size recipe makes 6 cups of bean dip.

2 cans, 15 ounces each, black beans

1 can, 15 ounces, refried beans

1 jar, 12 ounces chunky salsa

1 can mild green chilies

1 package, 4 ounces feta cheese

1/2 cup chopped fresh cilantro

Drain and rinse the black beans.

Fold together with the refried beans and salsa.

Dice the green chilies

(or purchase the chopped green chilies)

Break up the larger chunks of feta cheese.

Add chilies and cheese to the beans.

Roughly chop the fresh cilantro.

Stir in gently, so you don't break the black beans.

Refrigerate at least 1 hour to blend flavors.

Serve with Tortilla Chips.