White Chili
4-6 chicken breasts, boiled & shredded
1 medium onion, diced
4 cloves garlic, minced
2 cans green chilies
1 pound dried Great Northern Beans, rinsed
8-10 cups of chicken broth
1 whole jalapeño
2 t. ground oregano
½ T ground cumin
½ T salt, more if needed
¼- ½ t. cayenne pepper, ground
1 t. pepper
Grated Montery jack cheese
Tortilla strips or chips
Sour cream for garnish
Boil chicken with some bullion cubes, salt, & pepper for 20-30 minutes, cool & shred.
Cook beans according to package in your chicken broth left from boiling your chicken.
Sauté onion, garlic, chilies and jalapeno (I prefer to puree chilies and jalapeno prior to cooking for a smoother soup) Add this mixture to beans, add oregano, cumin, salt and peppers. Add as much cayenne as you like. **Cook beans for 1 ½ hours, add chicken. Cook until beans are tender. Add more broth if you prefer it to be soupier.
Top with Monterey jack cheese, tortilla strips and sour cream.
**CROCK POT METHOD: At this point you can cook your beans in your crock pot on high for 4-5 hours or low 8-9 hours or until beans are tender. Use 6 cups of broth at this point. Add chicken & 2-4 cups of broth (depending on how soupy you like it) one hour before cooking is complete & more.
Mexican Casserole
1 lb hamburger meat, cooked & drained
1 can cream of chicken
1 can Rotel tomatoes, drained (blend into puree if you don’t like chunks)
8-12 corn tortillas
1 1/2 cups shredded cheddar cheese
Brown meat with salt, pepper and minced onions, drain. Spray and 9x9 or oval pan with non stick cooking spray. Cover the bottom of your pan with a layer of tortillas, 1/2 of your meat, mix soup and rotel, pour 1/2 of mixture over meat, sprinkle 3/4 cup cheese on top of that, repeat, tortillas, meat, soup/Rotel, top with remaining cheese. Bake at 350 for 45 minutes until bubbly.
Meatloaf
1 lb. ground beef
1/3 cup milk
1/2 tsp. salt
4 T Heinz 57 sauce
1 egg
1/2 chopped onion
Dash of pepper
1/4 cup diced bell pepper (optional)
2/3 cups bread crumbs
Spray a loaf pan with non stick cooking spray, Mix ingredients together and put into loaf pan, pat down. Brush on an additional tablespoon of Heinz 57 on the top. Cook at 350 for 1 hour
Chicken Enchilada Soup
8-10 chicken tenderloins or 4-6 chicken breast
1 can of rotel
1 can of Old El Paso enchilada sauce
1 can of corn
1 cup parboiled rice
1/2 block of Velveeta
Boil chicken with salt, pepper and 4 chicken bullion cubes for about 30 minutes, cool and shred. Put Rotel, enchilada sauce, corn and rice in the chicken stock (remaining water from boiling the chicken) and cook for 15 minutes. Add shredded chicken and Velveeta, cook until Velveeta is melted. Serve over tortilla chips or strips of corn tortillas that have been fried.
