Tag Archives: black beans

Slow Cooker Chicken Enchilada Soup

12 Aug

I already have a few versions of this soup posted here on my blog, but today I did it in the slow cooker, and I wanted to write it down to save for the future. This is one of my all-time favorite soups!

Slow Cooker Chicken Enchilada Soup

Slow Cooker Enchilada Soup

What you need:

1 pound boneless, skinless chicken breasts
1 onion (red, yellow, or green), diced
4 cloves garlic
4 cups chicken broth
1 15-oz can black beans, rinsed and drained
1 14.75-oz can whole corn kernels, drained
1 10-oz can Ro-Tel (or 1 can diced tomatoes and 1 small can diced green chiles)
1 8-oz can tomato sauce
1 tablespoon chopped fresh cilantro
2 Tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon salt
1/2 cup olive oil
1/2 cup masa harina (This is corn flour. You can use corn meal, but it will may have a grittier texture)
2 cups milk or chicken broth
1 cup shredded Mexican blend cheese

How to make it:

Place chicken in a slow cooker. Add diced onion, garlic, chicken broth, black beans, corn, Ro-Tel, and tomato sauce. Sprinkle in chili powder, cumin, oregano, and salt. Cover with lid and cook on low heat for 6-8 hours, or high 3-4 hours.

Meanwhile, heat olive oil over medium heat and stir in the masa harina (mixture will be thick). Slowly pour in milk. Cook, stirring constantly, until mixture is very thick and it reaches a gentle boil. Pour mixture into slow cooker and whisk until smooth.

Shred chicken and stir in shredded cheese. Season soup with salt and pepper to taste, if needed. Allow to cook about 10 minutes until all ingredients are heated through. Garnish with cilantro, lime wedges, shredded cheese, sour cream, or tortilla strips as desired.

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Chicken, Rice, and Black Bean Burritos

23 Jun

Since I only used part of a jar of salsa the other night to make our Quesadilla Chicken Sandwiches, I wanted something to use the rest. So, I immediately thought of Sour Cream Salsa Chicken and the burritos I have made with it, but I decided to skip the sour cream. And, instead of Spanish Rice, I thought why not Cilantro Lime Rice and black beans to be like the burritos we get when we eat out at Chipotle?  They turned out perfect, and one burrito each was more than enough to fill us up. This made about 8 burritos, with a little rice and chicken leftover. Again, more to tomorrow for lunch!

Chicken, Rice, and Black Bean Burritos

Chicken, Rice, and Black Bean Burritos

What you need:

4 boneless, skinless chicken breasts
1 jar salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 can black beans
Cilantro Lime Rice
Large burrito size tortillas
Shredded cheese

How to make it:

In a small bowl, mix together the chili powder, ground cumin, garlic powder, onion powder, oregano, and salt.

Spray slow cooker with cooking spray. Add chicken breasts. Sprinkle chicken with seasoning blend, top with salsa. Cook on low for 6-8 hours, or on high for 3-4 hours. When ready to serve, shred chicken.

In a small pot, heat black beans. Use a slotted spoon to stir and then drain when making the burritos.

Place a large skillet or griddle on stove over low heat. Place a tortilla in the skillet and warm for a few minutes. Remove from heat to counter top or cutting board to assemble burrito. Scoop shredded chicken, rice, black beans and shredded cheese onto the tortilla toward one end. Begin to roll from side closest to you, fold in sides, and roll until completely closed. If desired, cut in half for easier eating.

Chicken, Rice, and Black Bean Burrito Assembly

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Chicken Tortilla Soup

2 Dec

In the past, I’ve used this Chicken Enchilada Soup recipe. I really liked it, but felt it was a little lacking. So, I looked around at a few recipes, and added in black beans and corn, then used diced tomatoes and green chiles in place of the enchilada sauce. If you want a little more kick to your soup, add in a diced jalapeno with the onion and garlic.

It turned out so good! I topped each bowl with shredded Mexican blend cheese and tortilla chip strips. You could also put sour cream, fresh cilantro, and/or a lime wedge.

Chicken Tortilla Soup

Chicken Tortilla Soup

What you need:

1 pound boneless, skinless chicken breasts (or, I just use chicken from a rotisserie chicken or leftover chicken to save on time)
2 Tablespoons olive oil
1 red onion, diced
2 cloves garlic
6 cups chicken broth, divided
1 cup masa harina (This is corn flour. You can use corn meal, but it will may have a grittier texture)
1 15-oz can black beans, rinsed and drained
1 14.75-oz can whole corn kernels, drained
1 10-oz can Ro-Tel (or 1 can diced tomatoes and 1 small can diced green chiles)
1 Tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon salt

How to make it:

In large pot over medium heat, cook chicken in oil until well browned on all sides. Remove, shred, and set aside.  (This step is skipped if you already have cooked chicken)

Cook onion and garlic together in remaining oil until onions are translucent.

In a bowl, whisk together masa harina and 2 cups water until well blended. This step is important, if you just put the masa harina right in the pot, it won’t blend in as well, making it gritty.  Pour into pot along with the remaining 4 cups chicken broth, black beans, corn, Ro-Tel, chili powder, cumin, oregano, and salt. Bring to a boil.

Add chicken. Reduce heat to low and simmer 30-40 minutes, until thickened.

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Sausage and Chayote Stew

2 Mar

In last week’s Bountiful Baskets Mexican themed veggie pack, there was a chayote:

Chayote

 

I had gotten these before in another Mexican themed pack a while back, but this pack only had one.  However, there was zucchini as well, and since chayote is also a member of the gourd family, they both go well in this stew.  Normally, I would put tomatoes in as well, but my husband requested no tomatoes, so I left them out.  This is also similar to the Sausage, Zucchini, and Tomatoes over Rice, but adds a few more ingredients.  I would also suggest serving this over Cilantro Lime Rice, which I didn’t get a chance to make because we had to get to a meeting this week.

Sausage & Chayote Stew

 

 

Sausage and Chayote Stew

What you need:

1 pound Italian sausage
1 small onion, chopped
3 cloves garlic, minced
3 chayote squashes, seeded and chopped (I used 1 chayote and 1 zucchini)
3 green chiles, roasted, peeled, seeded, and diced
3-4 tomatoes, cores and seeds removed, diced (about 2 cups diced tomatoes)
1 can black beans, drained
1 cup frozen corn
Salt and pepper to taste

How to make it:

Place a large pot over medium-high heat.  Remove casings from sausage, crumble, and cook in the skillet until browned.  Add the onion and garlic to the skillet.  Cook and stir until the onions are translucent, 3 to 5 minutes. Add the chayote squash and green chiles.  Cook and stir until the squash begins to soften, 10 to 15 minutes. Stir in the tomatoes, black beans, and corn.  Season with salt and pepper to taste. Cook until completely heated through, about 10 minutes more.  Remove from heat and serve over rice.

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Steak, Potatoes, and Roasted Corn Salsa

6 Sep

Busy night of cooking for me!  We had a ton of meat in the fridge.  I had thawed out steak and had hot dogs on hand to grill out for Labor Day.  Then, hubby had invited over some friends to cookout on Tuesday, so I decided to not grill on Monday and wait until Tuesday.  Hubby went to the store and bought 2 more packages of steaks and 2 packages of brats.  Then, the friends ended up not being able to come over, so 1 package of brats went to the freezer and I decided to go ahead and grill a package of hot dogs and a package of brats, plus all the steaks.  I also had a few potatoes left from Bountiful Baskets, so I decided to grill those as well.  (Don’t get me started on potatoes, hubby also bought a 10 pound bag of them when he bought the steaks, not knowing that I already had close to 10 pounds at home.  This is why only I should do the shopping!)

Anyway, we had plenty of steak left, so we cut it into pieces, and hubby has requested that I make steak and egg burritos, to which I will add roasted Poblano peppers and onion.  More about that tomorrow, back to tonight’s meal.

The day before, I put all the steak into a 9 x 13 glass pan and marinated them with Dale’s Seasoning.  No, it is not made by my hubby.  We recently discovered this at the Commissary and laughed because it has his name, but seriously, this stuff is really good.  Then, I prepped the potatoes. I washed them really good, then mixed together olive oil and Italian seasoning to brush on them, and rolled them up in aluminum foil.  Then, it was time to put it all on the grill!

As that was cooking, I worked on finishing up roasted corn salsa.  I had already roasted the 7 ears of sweet corn that I received from Bountiful Baskets on 9/3 because I didn’t want it to go bad before I got the chance to use it.  To roast it, I take off some of the outer husks, then pull back the husks to remove the silk.  I put the husks back around the corn and put it on the grill.  I leave it out there 20-30 minutes, turning every so often, and get nice, roasted corn.  If you don’t have a grill, you can roast the corn in your oven’s broiler.  Turn the broiler on low, and line a baking sheet with foil.  You can leave the husks on or remove them.  Place about 6 inches from the broiler and turn the corn every so often until it is roasted.

Next, you cut the kernels off the cob.  Now, the tricky part is what else to add.  I will give you a rough approximation of what I add, but salsa is really about making it to your taste.

  • 4 ears of corn, roasted, removed from cob
  • 1/2 yellow or red onion, or 1 bunch green onion, chopped (I use whatever I have on hand or what is cheapest)
  • 2-3 jalapenos, seeded and diced
  • 1 can black beans, drained
  • 2-3 Roma tomatoes, diced
  • 2 tsp garlic salt
  • Juice of 2-3 key limes or 1 large lime

Here is the final result to serve with your favorite tortilla chips.  We usually get the scoop type tortilla chips, it’s easier with this chunky salsa to be able to scoop it up.  Note that this is a double batch of the recipe above since I had 7 ears of corn.

After this was all finished and cleaned up, I went to work on some fruit that is currently in the food dehydrator.  I will have a full (hopefully good) report on that tomorrow!

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