Chicken Taco Rice

(There was enough to feed my family 3 times. AND I forgot to put half of the taco seasoning in so there is usually a little more spice to it.)

2 cups cooked, shredded chicken
3 cups Chicken broth
8 oz. Tomato sauce
1 pkg. Taco seasoning mix
1-1/2 Brown rice, uncooked
1/2 cup Red or Green Pepper
1 can of corn

On Hand:
Shredded cheddar cheese

Optional Ingredients:
Tortilla chips, flour tortillas, tomatoes, lettuce, salsa, etc.

Assembly Directions:
Mix everything in a large saucepan. Bring to a boil. Cover, reduce heat and simmer until rice is done (about 40-50 minutes). Remove from heat and let stand 5 minutes. Fluff with a fork.

Freezing Directions:
Allow rice mixture to cool. Place in appropriate sized containers. Seal, label and freeze.

Serving Directions:
Thaw in the refrigerator. Reheat in microwave until warm. You can also reheat it in a saucepan if you add a little bit of water before heating. Sprinkle cheese on top and serve with tortilla chips.

Comments:
This is a great after school snack. Use it to make quick nachos or a filling for tacos.

Quinoa and Black Beans

Quinoa is a power grain- a complete protein and a great substitute for rice or taco filling. This recipe makes plenty for 8: • 1 onion, chopped • 3 cloves garlic, peeled and chopped • 3/4 cup uncooked quinoa (make sure to rinse thoroughly) • 1 1/2 cups vegetable broth • 1 teaspoon ground cumin • 1/4 teaspoon cayenne pepper • salt and pepper to taste • 1 cup frozen corn kernels • 2 (15 ounce) cans black beans, rinsed and drained • 1/2 cup chopped fresh cilantro Directions 1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. While this is cooking, soak quinoa in water for 5 minutes. Drain. 2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, 3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. 4. Enjoy with brown rice and corn tortillas, top with cheese and avocado

Chicken Tortilla Soup

MARCI'S CHICKEN TORTILLA SOUP
1 T. olive oil
1 (12.5 oz.) can chicken (do NOT drain)
1/2 c. finely diced onion
2 garlic cloves
1 t. ground cumin
1/4 t. salt
1/2 t. chili powder
1/4 t. ground pepper
(I use "heaping" teaspoons when measuring the spices)
1 (14 ½ oz.) can chicken broth
1 (15 ¼ oz.) can corn kernels (do NOT drain)
1 (15 oz.) can black beans (rinse and drain)
1 (14 ½ oz.) can Mexican-style stewed tomatoes (cut up)
Toppings:
tortilla strips (see below)
fresh cilantro
diced avocado
sour cream
cheese

-Preheat oven to 425 degrees.
-Heat oil in pan over medium heat and sautee onion and garlic.
-Add can of chicken and spices (cumin, chili powder, salt and pepper).
-Cook 4-5 minutes, stirring frequently.
-Stir in broth, undrained corn, black beans and tomatoes.
(I like a little extra broth in my finished soup so I add some extra water, maybe 1/4-1/3 cup)
-Increase heat to high and bring to a boil.
-Reduce heat, cover and simmer 15 min.

While the soup simmers you can prepare the tortilla strips (or if you are pressed for time, just crush tortilla chips):
Using kitchen scissors (there is probably an actual name for them) cut tortillas into thin strips (I cut 3 at a time). Spread evenly in a lightly greased 9x13 dish.
Bake them in oven approx 4 minutes then stir them around and bake 3 more.
I often put them under the broiler for a couple minutes at the end to make them golden brown. Let them cool and harden, then serve on top of the soup with your other favorite toppings. Avocados are to die for in it in my opinion.

Serves 6, cost per dish $5.49

Chicken Tortilla Soup by Melissa

Hey all! Here is the recipe for the chicken tortilla soup that I made for the swap:

Crock Pot Chicken Tortilla soup
3 cans chicken broth (100% FF)
3 cans cream of chicken soup (98% FF)
3-4 chicken breasts
1 can Rotel
Mrs. Dash original seasoning
salt and pepper to taste

Place chicken breasts in the bottom of the crock pot. Add Mrs. Dash's seasoning to taste. Add broth and cream of chicken soup, and Rotel. Cook on low 6-8 hours. Shred chicken in crock pot.

To serve:

Defrost in refrigerator. Reheat on stove. Serve and top individual bowls with desired toppings (tomatoes, green onions, avocadoes/guacamole, cheese, tortilla chips, sour cream, etc.).