I got this recipe off of e-mealz.com. It was not spicy, which is good in our home with small kids. I’m sure you can alter the recipe in a number of ways to make it spicier. I served it with cheese quesadillas to dip in the soup.
In oil, saute until tender 1 cup of each:
Add a couple cloves minced garlic, a tiny bit of salt, and a bit of pepper.
Pour in 4 cans chicken broth (I used one box of chicken broth, which is really only 4 cups) and bring to a boil.
Add a can of diced tomatoes, a can of diced tomatoes with green chilies, a packet of taco seasoning, and 1.5 lbs cooked and diced chicken breast.
Cut 8-10 corn tortillas into pieces and stir into soup. Let boil for 20 minutes until tortillas are incorporated into soup. Stir occasionally.
Lower heat and add 8 oz shredded cheese (I used two big handfuls of shredded cheddar) and simmer for 10 minutes.
Add 1 cup milk and simmer for another 10 minutes.
This recipe is from http://E-mealz.com, and despite the many canned foods involved I really liked it. We cooked up a side of cornbread to go with the soup.
1/2 cup chopped onion
1 t minced garlic
2 T oil
2 cans chicken, drained
1 pkg fajita seasoning
15 oz can whole kernel corn
15 oz can black beans
14.5 oz can Mexican stewed tomatoes
4.5oz can chopped green chilies
3 cups water
1 bag “ready rice,” Spanish-style (I couldn’t find that, so I used “ready rice” in long grain)
10.75 oz can cheddar cheese soup
Saute onion and garlic in oil until tender. Add chicken and fajita seasoning; mix well. Add corn, beans, tomatoes, chilies, water, and rice. Bring mixture to a boil. Reduce heat; cover and simmer 5 minutes. Stir in cheese soup and heat through.
I confess that I’m a little embarrassed about this recipe because it uses condensed soup. I draw the line at cream of mushroom, though, and this one calls for tomato. In the clear.
1 1 lb ground beef
1 can condensed tomato soup
1 cup salsa
1/2 cup water
8 flour or corn tortillas (6″), cut into 1″ pieces
1 cup shredded Cheddar cheese
COOK beef in skillet until browned. Pour off fat.
ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.
TOP with remaining cheese.
All my kids have liked this recipe as toddlers–especially picking out and eating the black beans!
Tip: I don’t bother with cutting the tortillas to this measurement and that. I just tear them as I go. (This isn’t rocket science.)
8 tortillas (smallish)
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
2 cups shredded Monterey Jack cheese
15 oz can black beans, drained & rinsed
19 oz can red enchilada sauce
1 cup frozen shoepeg white corn, thawed
1 cup salsa
2 T thinly sliced green onions
sour cream, if desired
1. Heat oven to 350. Spray a 9″ round glass baking dish with Pam. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2″ wide strips. In a large bowl, combine chicken, rice, 1 cup of cheese, beans and 1 cup of enchilada sauce; mix well.
2. Layer 4 tortillas halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 T green onions.
3. Bake at 350 for 35-45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream if desired.
I forgot all about this recipe! It is very good.
2 T vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped (we usually opt for red or yellow instead)
2 cups water
10 oz can diced tomatoes with green chiles
2 tsp chili powder
1 tsp salt
1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt.
3. Cover and simmer 30 minutes or until rice is cooked and liquid is absorbed.
I used to work with Irma at the bank and I loved her salsa so much I received it from our office’s secret Santa one year.
48 oz can whole tomatoes
cilantro (1 sprig or a handful)
green onions (a bundle)
jalapenos (1 if it has white specks, 2 if there are no white specks)
Pour tomato juice in a large bowl. Chop cilantro, green onions (no white ends), & peppers. Add tomatoes to the chopped greens. (It didn’t mention if the tomatoes should be chopped. You decide.) Pour everything into the juice and add some garlic salt.
Rick Bayless made these on a show years ago and we’ve never gone back to canned refried beans.
Heat a drizzle of olive oil in a skillet. Saute some minced garlic cloves (we love garlic and use about 3 cloves for two cans of beans). Add a can or two of black beans, undrained. Heat over medium or med-low heat, mashing occasionally with a potato masher (not electric–the old-fashioned kind).
Beans will thicken the longer you cook them, and you can mash them to whatever consistency you prefer.