Slow-Cooker Chicken Tortilla Soup

1 pound chicken breast, raw

1 (28 ounce) can whole peeled tomatoes, mashed

1 (19 ounce) can green [medium] enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chili peppers

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can low-sodium chicken broth

1 can black beans, drained (*optional)

couple shakes of crushed red pepper

1 teaspoon cumin

1 teaspoon chili powder

1/2  teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn (*optional)

1/2 package frozen chopped spinach (*optional)

1 tablespoon chopped cilantro

All ingredients into slow cooker on low for 8 hours (or high for 4 hours). Take out chicken when cooked (about 1/2 of time), shred, and return to pot.

Topping suggestions:

Sour cream

Sliced avocado

Shredded cheddar

Olives

Tortilla chips

Tabasco or other hot sauces

(Adapted from: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx)

Enchilada Pasta (Chicken or Vegetarian options)

~2 cups cooked, shredded chix (for vegetarian, substitute 1-2 cans black beans drained and rinsed)

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chilies

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese

1 cup sour cream

1 pkg {~13oz} penne pasta

Optional toppings/garnish

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Prepare pasta according to package.

Meanwhile:

Heat 2Tbs olive oil in a deep skillet and cook diced onions for about 3-5 minutes. 

Add 2 cloves of minced garlic & diced red pepper and cook for another 3-5 minutes. 

Add cooked chicken, green chilies, 1tsp cumin, 2 tsp chili powder, 1/2 tsp salt, & enchilada sauces. 

Let sauce simmer for about 8-10 minutes.

Add 2 cups cheese and stir until the cheese is melted and heated through. 

Stir in 1 cup sour cream and heat through on low (high will make sour cream curdle)

Drain pasta & return to pot. 

Pour sauce over pasta and mix well. 

Serve (optional: garnish with avocado, tomato, green onion, and a dollop of sour cream).

(My husband came home from the church men's retreat raving about this. So I asked our friend for the recipe -- I was pointed to this link. I made it with family visiting and we all loved it, even my 3yo! Pretty easy and very yummy.)

Taco Soup

1 lb ground beef, browned

1 onion, chopped

1 (16 oz) can chili beans with liquid (or black beans, rinsed)

1 (15 oz) can kidney beans with liquid

1 (15 oz) can corn with liquid

1 (8oz) can tomato sauce

2 cups water (can be reduced)

2 (14.5 oz) cans Rotel (diced tomatoes with chilis)

1 package taco seasoning

Mix everything in crockpot/slow cooker.  

Cook on low 8 hours or on high 4 hours

Mexican Trifle Bowl Salad

Got this recipe from a Pampered Chef email. It's sometimes hard for me to figure out how to "cook" w/out their products, but this looked SO good!

Corn bread
1 box jiffy corn bread mix
1 4 oz can green chilies undrained
1/8 tsp garlic powder ( 1 clove of garlic)
Mix together and bake in mini baker for 20 minutes at 400

Salad layers
15 oz pinto beans
15 oz whole kernel corn
1 large tomato
1 large green or red pepper
1 medium onion
6-8 slices bacon fried crisp or 2 cups cooked chicken
2 C shredded cheese

Dressing
1 C light mayo
1 cup light sour cream
1 package dry Hidden Valley Ranch dressing mix
Mix and set aside

Layer ½ of crumbled corn bread on the bottom of the trifle bowl
Add in layers ½ each of pinto beans, corn, tomato, green or red pepper, onion, bacon or chicken, dressing and cheese
Repeat layers

Keeps well and can be made ahead.