Goodell Goodies: Salsa

Tuesday, February 25, 2014

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
favorite toppings
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99

2 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 c salsa
2.5 c frozen corn
1- 15 oz can black beans, drained and rinsed
1 1/2 c water
1 t cumin
1/4 bunch cilantro, chopped
1 1/2 c Cheddar cheese
Toppings: avocados, more cheese, sour cream, crushed tortilla chips, etc (opt)

1. Place chicken, soup, salsa, corn, beans, water, and cumin in a slow cooker. Cook on low for 4-6 hours (or on high for 2-4).
2. About 15 minutes before serving, take chicken out and shred it; place chicken back in slow cooker along with cilantro and cheese.
Serve topped with your favorite Mexican toppings.

Tuesday, February 18, 2014

Debbie's Smothered Chicken Enchiladas

This is a recipe from my Aunt Debbie.

Debbie's Smothered Chicken Enchiladas
4 boneless, skinless chicken breasts
1/2 medium onion, diced
2 can cream of chicken soup
1- 4 oz can green chiles
2 cups shredded Mozzarella cheese
1 pint sour cream
sliced olives (opt)
10 medium soft taco sized tortillas
1-2 cups salsa verde
1-2 cups CHeddar cheese

1. Preheat oven to 350* and grease a 9x13 pan.
2. Boil chicken and onions until chicken is cooked through; shred chicken in stand mixer and let cool.
3. In a medium bowl, mix onions with soup, chiles, Mozzarella, sour cream, and olives.
4. Reserve about 1/2 cup of the soup mixture and add the rest to the chicken.
5. Spread half of the reserved soup mixture on the bottom of the pan; place about 1/2-3/4 cup filling in each tortilla, roll up, and lay seam down in pan.
6. Spread the rest of the reserved soup mixture over enchiladas, followed by salsa verde, and then Cheddar.
7. Bake for 40-50 minutes, until cheese is melted and bubbly.

Tuesday, July 26, 2011

Black Bean Dip

Black Bean Dip
1- 15.25 oz can black beans
1/2 c salsa
2 T lime juice
1/4 t cumin
about a 1/4 bunch of cilantro, to taste
salt and pepper, to taste

1. Place beans, salsa, lime juice, cumin, and cilantro in a food processor; process until smooth.
2. Add salt and pepper to taste and serve with tortilla chips.

Tuesday, January 26, 2010

Smooth Salsa

Smooth Salsa
3 cans of stewed tomatoes
1 jalapeno, seeded
1 bunch of cilantro, sans stems
2 cloves garlic
1 onion, diced
2 bell peppers (red, yellow, or green)
salt and pepper to taste

1. Throw everything in the blender. Done.

Tuesday, January 5, 2010

Chunky Salsa

This is the easiest, yummiest salsa I've ever made.

Chunky Salsa
.5-1 bunch cilantro
2 firm, ripe medium tomatoes
3 firm, ripe avocados
1 large white onion
1 can black beans, drained
1 can corn, drained

1. Finely chop cilantro, tomatoes, avocados, and onion. Combine with beans and corn in a large bowl.
2. Serve with tortilla chips.

Tuesday, March 31, 2009

Mexican Lasagna

Mexican Lasagna
2 lb. ground beef
1 box lasagna noodles
2 pkg. taco seasoning
1/4 c. water
2 c. salsa
1- 6 oz can black olives
1 tomato, chopped
2 sm. can green chilies (opt)
4 c. Cheddar cheese
2 c. pickled jalapenos, drained (opt)
sour cream (opt)
guacamole (opt)

1. Preheat oven to 400*.
2. Brown meat and cook noodles while you cut up olives. Drain meat; mix in taco seasoning and water. Add salsa, olives, tomatoes, and chilies.
3. Cover bottom of 9x13 pan with meat mixture, then a layer of noodles, then cheese. Repeat and end with a layer of noodles, then a thin layer of meat mixture and lastly cheese on top.
4. Sprinkle jalapenos on top and bake for 40 minutes. Let sit 5 minutes before cutting.
5. Top each serving with a dollop of sour cream and/or guacamole.

**You can substitute flour tortilla strips for noodles - reduce bake time to 20 minutes**

Tuesday, March 10, 2009

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken
1 - 48oz. jug Jack's Special Salsa (you could use 6 cups of any salsa)
5-6 boneless, skinless chicken breasts
8 oz cream cheese (opt)

The quick way:
1. Turn slow cooker on high.
2. Spread a cup of salsa on the bottom of the slow cooker.
3. Layer chicken and salsa so that there is some salsa in between the chicken breasts.
4. After about 3.5 hours, take out all of the chicken, shred it, and put it back in. [It will look a little bit soupy, but once the chicken is shredded, it will soak up more of the salsa juices.]
5. Add cream cheese. Reduce heat to low and cook for another half hour. (4 hours total cook time)
6. Serve over rice, or as a side dish or dip with chips.

The all-day method:
Directions are the same except your slow cooker should be on low and you want to take the chicken out to shred after about 7.5-8 hours. (8-8.5 hours total cook time)

Over rice:

Goodell Goodies