Slow cooker Chicken Taco Soup

Thanks to my good friend Teresa, I learned about this soup. She made it and liked it, so we know I had to do the same. This Sunday dish was what my husband likes to say "Chicken Chili like." The reason he says that is because its like chili and chicken. We enjoyed this soup because its cold outside and who doesn't want to snuggle up next to a fire with a big bowl of soup. This meal was quite tasty. Enjoy.

What do you need:

1 onion chopped

1 can chili beans (16 ounce)

1 can black beans (15 ounce)

1 can whole kernel corn, drained (15 ounce)

1 can tomato sauce (8 ounce)

1 can of beer

2 cans diced tomatoes with green chilies (10 ounce cans) undrained

1 package taco seasoning

3 chicken breasts, skinless

Shredded cheddar cheese

Sour cream ( optional)

Crushed tortilla chips (optional)

Directions:

1. Place onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in the slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing slowly down until lightly covered. Set for 5 hours on low heat.

2. Remove chicken from the soup and shred. Stir shredded chicken back into the soup and continue cooking for 2 hours. Serve topped with cheddar cheese, a dollup of sour cream and crushed tortilla chips, if desired.

3. Enjoy!! Happy eating.

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Seafood Stoup

Seafood stoup is so good, there are no words. Of course, as long as you like seafood. The first time I had this I was in CA, and I didn't know if I would like it but I'm always willing to try new things. I'm glad I did, because I love this and its perfect for those chilly days. Enjoy.

What do you need:

1/4 cup Extra virgin olive oil

2.5 lbs. Bag frozen seafood medley from costco. This bag has scallops, shrimp, mussels, and calamari.

1 cup Chicken stock

Salt and pepper

6 cloves garluc, chopped

1 tsp. Crushed red pepper

1/2 cup white wine

1/2 cup shredded basil

Lemon zest

6 flat anchovies

2 cups tomato sauce

Box of crusty bread or tx toast

What do you do:

1. Heat oil over medium to low heat.

2. Add scallops, season with salt and pepper. You will want to make sure and cook threse first. Turn once. Transfer to plate.

3. Add garlic, anchovies, red pepper. Cook until anchovies dissolve.

4. Add wine, reduce slightly. Add tomato sauce, and chicken stock. Boil season shrimp, and fish and add to sauce. Simmer for 6 minutes.

5. Stir in scallops, basil and zest.

6. Cook tx toast as directed on box.

7. Pour stoup in a big bowl, and add toast on the side.

8. Now....enjoy!! Happy stouping!!!

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Pork Taco Bake

My friend Teresa told me about this yummy casserole so you know I had to try it out myself. I'm so glad I did because it was quite delightful. Enjoy.

What do you need:

1 package Spanish rice mix

1 to 1 1/2 pounds ground pork

1 can cream of mushroom soup

1 1/2 cups crushed whole grain tortilla chips

16 oz. Green salsa

1 cup shredded sharp cheddar cheese

Directions:

Preheat oven to 350. Prepare Spanish rice according to package.

In a skillet, cook pork over medium heat until no longer pink. Stir in soup and simmer while rice finishes cooking.

Spread rice on bottom of a 2 quart baking dish.

Top with beef mixture, salsa and 2/3 cups of cheese.

Top with crushed tortilla chips and remaining cheese.

Cook for an additional 5 minutes or until chips are toasted.

Now go enjoy this yummy meal.

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