Mexican Chicken and Rice

Inexpensive, tasty... and a one-pot wonder! 👏

Ingredients

• 8 chicken thighs (or a 3-4 chicken breasts if you prefer)
• 1 1/2 Tablespoons olive oil
• 1 1/2 Tablespoons unsalted butter
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 1 cup long grain white rice
• 2 large tomatoes, chopped
• 2 1/4 cups chicken broth
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• Fresh ground pepper
• 1 1/2 cups frozen peas

Instructions

1. Remove the skin from the chicken thighs, if desired (I buy skinless). In a medium size pan over medium heat, add olive oil and unsalted butter. Place the chicken in the pan and fry, about 7 min. per side. Remove chicken to a plate.
2. To the drippings, add the onion, garlic and rice. Stir and fry until light brown. Add chopped tomatoes, chicken broth, chili powder, salt and fresh ground pepper to taste.
3. Turn up the heat and bring to a boil. Return the chicken to the pan; lower the heat, cover and simmer about 30 min. or until the rice is tender. Mix in the peas just before serving.

Crockpot Chicken Tortilla Soup

With the recent change in weather (for the better in my opinion!), I was craving some yummy soup. I found this on Pinterest and thought I'd give it a try. It was yummy and I already had all the ingredients on-hand. Plus you can't beat a crockpot meal (it made my house smell wonderful all afternoon!) This is from Haute Plates.

Crock Pot Tortilla Soup

Don't be fooled by all the ingredients - this is a super easy recipe and it's SO yummy! Just throw everything into the crock pot and let the aroma fill your home and entice your appetite. I like to top this soup with fresh squeezed lime juice, avocado, tortilla strips, and grated Jalapeno Jack cheese. I also grill up some cheddar quesadillas for the kids.

Ingredients
Soup
3 shredded, cooked chicken breasts
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 red bell pepper, seeded and sliced
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can pinto beans, drained
2 cloves garlic, minced
2 cups water
3 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

Toppings
Fresh Lime juice
Jalapeno Jack cheese, grated
Avocado

Directions
Place chicken, tomatoes, enchilada sauce, onion, bell pepper, green chiles, pinto beans and garlic into a slow cooker.
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
Stir in corn and cilantro.
Cover, and cook on LOW setting for 6 hours or on HIGH setting for 3 to 4 hours.
Top with lime juice, tortilla strips, grated cheese and avocado.
Serve with grilled quesadillas.
ENJOY!

Shredded Chicken Tacos

I love Crockpot recipes because they are generally very easy. This one is no exception! I saw this idea on a friend's cooking blog -- and I'm reposting (stealing, if you will) her picture and recipe. We made these for Quinn's blessing (along with shredded beef tacos) and it makes a lot of food, and like I said, so easy!

Ingredients:

Chicken - 2-3 chicken breasts

Salsa (I use Pace Picante Medium)

Canned black beans (rinsed and drained)

Frozen Corn

Directions:

You can actually just make this with salsa only, but I like to add beans and corn. Put chicken in crock pot. Cover with salsa (I usually add whole jar). Add black beans and corn (about 1 cup each). Cook on low 6-8 hours or high 3-5. Shred. Enjoy in soft tacos with your pick of fixings.