1 loaf (16 oz) Mexican prepared cheese product with jalapeño peppers, cut into cubes
3/4 cup Thick ‘n Chunky salsa
1 can (15 oz) black beans, drained, rinsed
1 package (9 oz) frozen cooked chicken breast strips, thawed, cubed ( I used a shredded up rotisserie chicken)
1 container (8 oz) sour cream
1 medium red bell pepper, chopped (1 cup)
3 medium green onions, sliced (3 tablespoons)
Large tortilla chips
1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken.
2. Cover; cook on Low heat setting 2 hours, stirring once halfway through cooking.
3. Stir in sour cream, bell pepper and onions. Increase heat setting to High. Cover; cook about 45 minutes longer or until mixture is hot.
4. Serve with tortilla chips. Topping can be kept warm on Low heat setting up to 2 hours; stir occasionally.
I added chopped lettuce & tomato to mine & also made a side of Spanish rice to go with it!
2 boneless, skinless chicken breast or 1 (13 oz.) can chicken
2 cups milk
1 (15 oz.) can cream style corn
1 (15 oz.) can whole kernel corn, drained
½ cup flour
½ tsp onion powder
¼ tsp seasoned salt
¼ tsp pepper
6 slices bacon, cooked & crumbled or 1/3 cup Hormel bacon crumbles
Place potatoes, celery, & onions in a large pot. Pour chicken broth over top. Broth should cover potatoes. Add more broth if you need to. Cut up chicken breasts & add. Bring to a simmer over med-high heat & cook until potatoes are tender & chicken is no longer pink. When potatoes are done, stir in milk, cream-style corn, & regular corn.
In a small bowl, mix flour & water to make a thin paste. Whisk this into the simmering soup & combine. Let soup simmer until thickened. Add seasonings, adjust the taste to your liking. If you are using canned chicken, then add it now. Just before serving add crumbled bacon.
My mother in law makes this fabulous salad & I was craving it so bad the other day!
It has a nice, light dressing that goes with everything. The recipe calls for manadarin oranges in it, but I didn't have any on hand so I used strawberries instead. You really can substitute just about anything you'd like!
The key to this salad is making the delicious nut clusters. Trust me....it'll be worth it!
½ cup sliced almonds
3 Tbsp sugar
½ head iceberg lettuce
1 cup chopped celery
½ head romaine
2 green onions, chopped
1-11 oz. mandarin oranges, drained
In skillet pan on medium heat, cook almonds & sugar until dissolved (be VERY careful because this will easily burn). Stir constantly! Cool on wax paper.