If I have to cook...

1 Rotisserie chicken 6 minced cloves garlic 4 Tbsp butter 2C chicken broth 2 tsp cumin 3 1/2 C half and half 2 C colby jack cheese 2 cans cream style corn; 15oz cans 1 12 oz regular corn, drained 24 oz chopped green chiles 1 12 oz can rotes tomatoes; mild or medium, drained Saute garlic in butter in medium to large stock pot for 2-3 minutes. add chicken and continue to saucefor 3-4 minutes. use med low heat to prevent scorching Add broth and cumin to stock pot. bring to a low boil. reduce heat to low, cover, and simmer for 5-10 minutes. Stir in hand n half, cheese, corn and chiles. Continue heating on med low, stirring frequently until all cheeses is melted. stir in rotel Continue cookingg on medium low heat for 35-40 min uncovered. it will stick if heat is too high so stir frequently and watch the heat level. the longer you heat the chowder the thicker is gets. if you can, let it heat for an hour or more. If too spicy - add more cheese.

Mirepoix mix from TJ's (3 large carrots, whole white one) 2 cartons chicken stock 2 C shredded chicken 1.5C tomatillo salsa 1 lg can hominy 1 can black beans 1C fresh/frozen sweet corn Avocado and limes for garnish saute mirepoix in soup pan for 5 min. Add broth and bring to a boil. Turn the heat down to med and cook until all begins are soft (10 min). Add chicken, hominy, black beans and simmer for 20 min. Right before you serve stir in the sweet corn and tomatillo salsa. Garnish with sliced avocado and fresh lime. 

3 32 oz cartons of organic chicken stock 1 rotisserie chicken 6 stalks of celery 2 cups of chopped carrot 1 large white onion 1 Tbsp minced garlic 1/2 tsp dried thyme 1 Tbsp fresh ground black pepper (to taste) 1/3 C chopped fresh parsley 3 C egg noodles 1/2 C fresh lemon juice zest 1 lemon Herat soup pot on medium heat and add your onion, garlic, pepper and thyme. Cook for 3-5 min while stirring. Once the onions are soft add your chicken stock. ext add carrots and celery and bring to a boil. Once it starts to boil turn it down to low and simmer for 35-40 min. Next add chopped chicken, lemon juice, lemon zest. Cook on low for 15 min. 15 min before serving add noodles and parsley. Cook until noodles are soft. Add fresh parsley and pinch of lemon zest to top of each bowl.

  SAVE   PRINT PREP TIME 15 mins COOK TIME 30 mins TOTAL TIME 45 mins   Author:  Jen@CarlsbadCravings.com Serves:  6 servings INGREDIENTS 2 tablespoons olive oil 1 tablespoon butter 2 chicken breasts (1 pound), thinly sliced 1/2 large onion, thinly sliced 1 small red bell pepper, thinly sliced 1 small orange bell pepper, thinly sliced 1 small yellow bell pepper, thinly sliced 4-6 cloves garlic, minced 3 tablespoons flour 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 2 teaspoons chicken bouillon (powder) 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried oregano 3/4 cup uncooked long grain white rice 1 15 oz. can black beans, rinsed and drained 1 4 oz. can mild green chilies 1 14 oz. can crushed tomatoes 4 14.5 oz. cans low sodium chicken broth 2 tablespoons cornstarch 1 cup freshly grated Pepper Jack cheese, or more to taste Garnish Tortilla chips/strips Fresh cila...

6 14.5 oz cans beef broth 1 28 oz can crushed tomatoes 1 7 oz can diced green chiles  1 large onion, chopped 1 bunch cilantro, minced 2 lbs. ground beef 1 1/2 tsp dried basil 1 1/2 tsp dried oregano 1 1/2 c. white rice salt and pepper to taste lemon or lime to taste Make your meatballs. I used an egg, 1/2 teaspoon of oregano & basil each, & about 1 cup bread crumbs & 1/2 of a chopped onion when I halved the recipe (adjust depending on the fat content of your meat). Lightly brown meat balls leaving slightly undone. Or, use pre-made use frozen meatballs too if you don't want to make them. In a large pot combine: broth, tomatoes & their liquid, green chiles, onion, basil, & oregano. Bring to a boil. Add uncooked rice, cover & simmer for 15 minutes. Add meatballs; cover & simmer until meatballs are not pink in the center, usually 10-15 minutes longer. Lastly, before serving, stir in chopped cilantro. Add salt & pepper, plus ...

3 large chicken breast halves 2 (14 oz) cans chicken broth 2 (8 oz) cans tomato sauce 2/3 cup chunky salsa  1/2 cup Zesty Italian Dressing 2 Tbsp chili powder 1 tsp cumin 2 tsp onion powder 2 tsp garlic powder 1/4 cup extra virgin olive oil 1/2 cup Masa Harina 2 cups milk 2 cups frozen corn 1 (14 oz) can black beans, drained and rinsed 1 (14 oz) can pinto beans, drained and rinsed 2/3 cup shredded Cheddar Cheese 2/3 cup shredded Monterrey Jack Cheese Salt and Pepper, to taste For Serving: Additional shredded Cheddar and Monterrey Jack Cheese Diced avocados Sour Cream Chopped cilantro Chopped green onions Tortilla Chips or strips Place chicken in a slow cooker. Pour chicken broth, tomato sauce, salsa and Zesty Italian Dressing over chicken. Sprinkle in chili powder, cumin, onion powder and garlic powder. Cover with lid and cook on low heat for 6 hours. Once cooked, remove chicken from slow cooker and set aside. Prepare a rou...

1 tablespoon minced fresh green chile peppers (I used canned) 1 cup chopped onion 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried oregano 1/2 teaspoon salt 2 tablespoons olive oil 1/2 cup diced carrot 3 cups diced sweet potatoes 2 cups vegetable broth (or chicken if you like that sort of thing ;) 1 cup diced red pepper 1 can fire roasted, diced tomatoes 1 cup corn, fresh or frozen 1 cup diced zucchini 2 oz cream cheese, softened 3/4 cup shredded sharp cheddar 1 cup milk 2 cans black beans, drained and rinsed In large pot heat oil over medium-high heat. add chiles, onion, cumin, coriander, oregano, and salt. Saute, stirring frequently until onions are clear, about 10 minutes. Add carrots, sweet potatoes and broth. Bring to a boil, reduce heat, cover and simmer for 10 more minutes. Add peppers, tomatoes, corn and zucchini; stir to combine. Cover and cook over medium-high heat for 15 minutes or until vegetables are ten...

Simple, easy & quick.  1 package (9 ounces) refrigerated cheese tortellini 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted 2 cups vegetable broth 2 cups 2% milk 2 cups half-and-half cream 1/2 cup chopped oil-packed sun-dried tomatoes 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried basil 1/2 teaspoon salt 1/2 cup shredded Parmesan cheese Additional shredded Parmesan cheese, optional Cook tortellini according to package directions. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts). Nutrition Facts: 1 cup = 245 calories, 11 g fat (6 g saturated fat) ( Taste of Home )

Crockpot chicken, cooked with a half packet of taco seasoning + 1 cup of your favorite salsa 1 large onion, chopped 6 cloves garlic, minced or pressed 4 cans chicken broth 1 15-oz. can chopped or diced tomatoes 2 jalapeno peppers (if you’re scared, try serrano peppers; they’re milder) 1/4 c. fresh lime juice (3-4 limes). Don’t even think of buying the stuff in a bottle. 1 tsp. salt 1/4 tsp. black pepper 1 can hominy 1 can corn, drained 1 can beans, drained & rinsed TOPPINGS: Store-bought tortilla chips, or 2-3 corn tortillas, plus oil for frying Sliced avocado or guacamole Grated or crumbled cotija cheese 1/4 cup cilantro Cook the chicken in the crockpot during the day.  In a large stockpot, heat some olive oil over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce...