Servings 6-8

INGREDIENTS:

oil, as needed

1 carrot, finely diced

1 large celery rib, diced

1 medium onion, chopped

4 large garlic cloves, minced (garlic lovers can use more)

1 teaspoon crushed chili flakes, or adjust to taste

2 tablespoons all-purpose flour

4 (15 ounce) cans chicken broth

1 (15 ounce) can diced tomatoes, undrained

1 (10 ounce) can Rotel tomatoes with chilies, diced

1 package taco seasoning mix (such as Old El Paso taco seasoning mix)

10 corn tortillas ( broken or cut into small pieces, more for garnish)

2-1/2 cups cooked chopped chicken

1 cup light cream

1 (14 ounce) can black beans, drained

1-1/2 cups shredded Monterey Jack cheese (can use more if desired plus more for garnish)

seasoned salt and fresh ground black pepper to taste

INSTRUCTIONS:——————————————

Heat oil in a medium saucepan over medium-high heat (use enough oil to coat the bottom of the saucepan).

Add in onions, carrots and celery; saute until tender (about 4 minutes).

Add in garlic and chili flakes; cook stirring for about 2 minutes.

Add in flour and stir for 1 minute.

Add chicken broth and bring to boil.

Add in diced tomatoes with their juice,  Rotel, taco seasoning and chicken.

Break the tortillas into pieces and add to broth mixture; bring to a boil over medium-high heat.

Reduce heat to low and simmer for about 20 minutes or until tortillas are thoroughly combined in the liquid, stirring frequently.

Mix in the Jack cheese; simmer on low heat for additional 10 minutes.

Add light cream  and black beans; simmer for additional 10 minutes.

Season with seasoned salt and pepper to taste.

If you like a thicker soup  add in more crushed tortillas, then stir into soup until combined.

Garnish with shredded cheese and broken tortilla chips.

Taken from my “Favorites” folder!

A can of drained corn kernels is a great addition to add in, serve with a crusty loaf of bread

Servings 6

INGREDIENTS:

oil, as needed

1 tablespoon of butter

1 pound boneless skinless thighs or chicken breasts, cut into about 3/4-inch cubes

1 medium onion, chopped

4 large garlic cloves, finely chopped (garlic lovers can use more)

1 teaspoon crushed chili flakes, or to taste

1-1/4 teaspoons ground cumin

1 teaspoon dried oregano (rubbed between fingers to release the flavor)

1 teaspoon seasoned salt (more if needed)

2 (15-1/2 ounce) cans great northern beans, rinsed and drained

1 can (14-1/2 ounces) chicken broth

2 (4 ounce) cans chopped green chilies

fresh ground black pepper, to taste

1 cup sour cream (low fat is okay do not use fat-free)

1/2 cup heavy (33-35%) whipping cream, unwhipped

fresh grated Parmesan cheese, optional

INSTRUCTIONS:—————————-

In a large saucepan heat oil and  1 tablespoon butter over medium-high heat (using enough oil to lightly coat the bottom of the saucepan).

Add in saute the chicken, onion; cook until the chicken is no longer pink.

Add in garlic, chili flakes, cumin, oregano and seasoned salt; cook stirring about 2-3 minutes.

Add the beans, broth and green chilies; bring to a boil stirring constantly.

Reduce heat; simmer, uncovered, for 40 minutes stirring frequently, seasoned with fresh ground black pepper and more salt about halfway through.

When finished cooking remove from the heat; stir in sour cream and heavy cream until combined and heated through (do not boil).

Ladle into bowls and top with freshly grated parmesan cheese if desired.

You are going to LOVE this rice!.. this makes a huge amount which is a good thing because it’s even better the next day, to kick up the heat add in a finely chopped jalapeno pepper with the onion and use spicy taco seasoning mix, we like extreme spice so I use both, don’t substitute crushed or tomato sauce for the diced it will not work..

If you make the spicy version top with cheddar cheese then a dollup of sour cream…

This recipe was developed and tested using long grain white rice

Servings 8

INGREDIENTS:

2 pounds ground beef

1 large onion, chopped

1 medium green bell pepper, seeded and chopped

6  garlic cloves, minced (the more garlic the better!)

1 teaspoon crushed chili flakes (or adjust to taste I like extreme heat so I use 1 tablespoon)

2 (1-1/4 ounce) packages taco seasoning mix (can use one package but the flavor will be reduced)

2 teaspoons seasoned salt

1 (14 ounce) can black beans, rinsed and drained

1 (10-ounce) can chicken broth (1-1/2 cups)

1 (28-ounce) can diced tomatoes with juice (do not drain the juice)

1 cup uncooked long grain white rice

fresh ground black pepper, to taste

shredded cheddar cheese, optional

INSTRUCTIONS:————————————-

In a large skillet over medium-high heat cook the beef with onion and bell pepper until the meat is no longer brown; drain fat.

Add in the garlic and chili flakes; continue cooking until the beef is lightly browned (this may take about 10-12 minutes to brown the beef).

Mix in the taco seasoning mix and seasoned salt then stir until combined, then add in the chicken broth and diced tomatoes with juice; stir then bring to boil.

Mix in the rice then season with black pepper.

Reduce heat to low and  simmer partially for about 40-45  minutes stirring frequently or until the rice is tender.

Serve the hot rice in bowls or on a plate topped with shredded cheddar cheese if desired.

Servings 6-8

INGREDIENTS

2  pounds  fresh green beans, ends trimmed

1-1/2 teaspoons  salt, divided

2  large garlic cloves, minced

1/4  cup olive oil (do not reduce the amount of oil)

1  cup Greek kalamata olives, sliced (or use another brine cured olive of choice)

2  plum tomatoes,  chopped

2 tablespoons red wine vinegar

1 tablespoon  fresh oregano, finely chopped

1/2  teaspoon fresh ground black  pepper

fresh lemon juice, optional

1 cup crumbled feta cheese (can use more)

All amounts may be easily doubled

Servings 4

INGREDIENTS:

• 2 medium green bell peppers, seeded (choose bell peppers with flatter bottoms)
• 1 /2 pound ground beef
• 1/2 medium onion, chopped
• 1 small jalapeno pepper, seeded and finely chopped, optional
• 3 garlic cloves, minced
• 1 can (14 ounce) can black beans, rinsed and drained
• 1 can (8 ounces) tomato sauce (or can use picante sauce)
• 1/2 package taco seasoning mix
• seasoned salt and fresh ground black pepper, to taste
• shredded cheddar cheese (use as much as you like)
• chopped tomatoes
• sour cream

INSTRUCTIONS:———————————-

• Grease an 8 or 9-inch baking pan.
• Cut tops off peppers and remove seeds.
• In a large pot cook peppers in boiling water for 3-5 minutes.
• Using long tongs carefully remove the peppers from the pot then immediately rinse under very cold water.
• Place upside down on a clean tea towel to drain while making the filling.
• In a large skillet cook beef with jalapeno pepper, onion and garlic over medium heat until meat is no longer pink; drain.
• Stir in the beans, tomato sauce or picante sauce and taco seasoning; bring to a boil; reduce heat to low and simmer, uncovered for about 15-20 minutes stirring frequently.
• Season with seasoned salt and black pepper to taste.
• Place the peppers into the baking dish
• Preheat oven to 350 degrees F.
• Spoon/divide the filling into peppers.
• Bake uncovered for 20-25 minutes or until peppers are fork-tender.
• Remove peppers from oven then sprinkle with shredded cheddar cheese; return to oven for about 5-8 minutes.
• Top with chopped tomatoes and sour cream if desired.