Chipotle Chicken and Rice

This is a new recipe, it came out really tasty and with just enough spice to be flavorful. This would also be good wrapped in a tortilla, which I might do with the left overs. (I don’t currently have any tortillas in the house)

Chicken and rice smothered in cheesy chipotle and black bean sauce

Ingredients:

Olive oil (for browning)
1 LB boneless, skinless chicken breast halves (cut into cubes if you want)
1 large onion, chopped
1 large green pepper, diced (about ½ cup- more if wanted)
1 can (10 3/4 oz.) Campbell’s Condensed Cheddar Cheese Soup
½ c salsa or picante sauce
1 tsp Chile powder
Minced garlic
1 can (15 oz.) black beans, rinsed and drained
1/2 cup rice, prepared according to package directions (about 2 cups)

Directions:

1. Heat oil, add 2 tsp garlic then brown chicken (keep warm)
2. Either in the same pan w/ chicken removed or in a different pan- add some olive oil
3. Add onion and green pepper- cook until tender
4. Mix in soup, salsa, Chile powder, 2 heaping tsp garlic, and black beans
5. Heat through and let simmer so flavors cook together (about 15 minutes)
6. If you diced chicken- add that to the sauce
7. Serve over rice
8. If not- put chicken and rice on plate, cover with sauce

Chipotle Chicken and Rice

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Slow Cooker Three Bean Vegetable Soup

I was looking for something that was quick and flavorful- but not spicy- since my husband was sick and I didn’t have time to make chicken noodle from scratch (that will go up eventually too).  This was ok- just not one of our faves and probably won’t be made again.  It was not a fail- we just like our food a bit spicier.  I can’t even pinpoint what flavor we didn’t love- oh well.  Maybe this is something that your family will enjoy.  It freezes well- and we ended up eating all of it eventually.  

P.S. This is meat free.

Sorry the slow cooker is always dirty when I take pics.

Ingredients:

• 10 cups water
• 6 beef bullion
• 6 chicken bullion
• 1 28 ounce can crushed tomatoes (or 2 14.5 oz)
• 1 15 ounce can black beans, drained  (1/2 cup dry beans soaked overnight)
• 1 15 ounce can navy beans, drained  (1/2 cup dry beans soaked overnight)
• 1 15 ounce can kidney beans, drained  (1/2 cup dry beans soaked overnight)
• 2 medium carrots, diced (2 cups)
• 4 ribs celery, diced (approximately 1 ½ cups)
• 3/4 cup onion, chopped
• 1 small green bell pepper, diced (3/4 cup)
• 1 cup green beans
• 8 cloves garlic, chopped
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp basil
• 2 cup dry Rotini pasta
• 3 Tbsp balsamic vinegar
• pepper, to taste

Preparation:

1. Soak the beans overnight in cold water in the fridge.

2. Drain and Rinse beans

3. Add more water and bring beans to a rapid boil over stove for a min. of 10 minutes (kills the toxic agent that can cause poisoning in red kidney beans.)

4. Drain and rinse- add to the greased Crockpot

5. Boil 4-6 cups water and add bouillon cubes- melt

6. In Slow Cooker combine all ingredients except, pasta, balsamic vinegar and pepper.

7. Cook for 7-8  hours on high

8. Add dry pasta in the last hour of cooking

9. Stir in balsamic vinegar and pepper before serving

10. Makes a LOT of soup so be prepared to serve a crowd or freeze some.

Slow Cooker Three Bean Vegetable Soup

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Slow Cooker Chicken Enchilada Soup

This has a great flavor and tastes a ton like the soup by the same name at Chile’s.  If only I could master the warm greasy tortilla chips to go with it.

Ingredients

• 1 can (15 Oz.) Black Beans, rinsed and drained
• 1 can (14.5 Oz.) Diced Tomatoes
• 1 package Frozen Corn
• ½ cups Onion, Chopped
• ½ cups green or red pepper, diced
• 1 can (10 Oz) Enchilada Sauce
• 1 can Condensed Cream Of Chicken Soup
• 1-½ cups Milk
• 2 whole Chicken Breasts, chunked
• 1 c cheddar cheese, Shredded
• Tortilla chips crumbled inside
• Add salsa for extra spiciness

Preparation Instructions

• Add all ingredients to slow cooker- mix together
• Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
• Top with cheese and serve. The soup can also be topped with sour cream or crushed tortilla chips.
• Add salsa for extra spiciness

Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Slow cooker Chicken Enchilada Soup

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Pepperoni Chicken with Long Grain Rice

Super good- I cut up and mixed mine before I took a pic- sorry.

Ingredients:

Chicken:

2 boneless, skinless chicken breasts- or 4 tenderloins

Olive oil

1 tsp minced garlic (heaping)

Sauce:

1 c salsa

1 c chicken broth

1 tsp Italian seasoning

2 tsps minced garlic (heaping)- plus extra for browning chicken

1 tbs onion powder

1 c green pepper (frozen works fine)

1 c chopped pepperoni (approximate) (the kind for pizza)

1 can black beans

Flour for thickening sauce (approx 1 ½ tsps)

Rice:

2 c water

1 c long grain rice

2 chicken bouillon cubes

Shredded mozzarella cheese to garnish dish with

Directions:

• Brown chicken in olive oil and garlic- set aside

• Mix ingredients in the sauce section- except flour
• When sauce has come to a boil- add flour to thicken to a gravy consistency

• Cook rice according to package directions- adding chicken bouillon for extra flavor

• Put chicken and rice on plate

• Cover both chicken and rice with sauce

• Sprinkle with mozzarella cheese

• Serve and enjoy!

Pepperoni Chicken with Long Grain Rice

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