Slow Cooker Chicken Taco Soup

The following recipe is a Presson family favorite. Thanks for sharing! Can't wait to try this one out!!!


1 chopped onion
1 - 16oz. can undrained chili beans
1 - 15oz. can rinsed black beans
1 - 15 oz. can drained whole kernel corn
1 - 8oz. can of tomato sauce
1 - 12 oz. can of chicken broth(sometimes I add more than this)
2 - 10 oz. cans of Rotel
1 package of Taco Seasoning
3 whole, boneless, skinless chicken breasts
Add first 7 ingredients to crock pot and stir. Add Taco Seasoning and stir until thourghly blended.
Lay raw chicken breast on top of mixture. Press slightly until just covered by soup ingredients.
Set for low heat, cover and cook for 5 hours. Remove chicken breast and shred when cool enough to touch. Add chicken back to pot and stir.
Cook on low 2 more hours.
I garnish with crushed tortilla chips, sour cream, grated cheese, chopped FRESH cilantro, and squeezed lime.

Easy Chicken and Dumplings

MAKES 4-6 SERVINGS
HANDS ON TIME: 30 MINS. TOTAL TIME: 40 MINS.


Only 7 ingredients and easy enough for weeknights!!

Deli-roasted chicken, cream of chicken soup, and canned biscuits make a quick-and-tasty version of this favorite. One roasted chicken yields about 3 cups of meat.

INGREDIENTS:

1 (32-oz.) container low-sodium chicken broth

3 cups shredded cooked chicken (about 1 1/2 lb.)

1 (10 3/4-oz.) can reduced-fat cream of chicken soup

1/4 tsp. poultry seasoning

1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits

2 carrots, diced

3 celery ribs, diced


DIRECTIONS:

1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, for 5 minutes. Increase heat to medium-high; return to a low boil.

2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15-20 minutes, stirring occasionally to prevent dumplings from sticking.

Easy Gumbo Soup

MAKES 4 SERVINGS

Ingredients:

2 8oz cans of stewed tomatoes

2 6oz cans of vegetable juice cocktail

1/2 cup chopped green pepper

1 teaspoon minced onion

1 teaspoon worcestershire sauce

1/4 teaspoon ground red pepper

1 1/4 cup of water

4 boneless, skinless chicken breast

1 pacakge of turkey smoked sausage

1 tablespoon of olive oil

1 package of white rice (boil in bag)
(healthy option = brown rice)
Preparation:

1. In saucepan, combine stewed tomatoes, vegetable juice, green pepper, onion, worcestershire sauce, red pepper and 1 1/4 cup water. Bring to a boil and let simmer. In a separate skillet heat olive oil and brown the chicken and turkey sausage. Cut chicken and sausage into small pieces and stir it into the soup mixture.

2. Prepare the boil-in-bag rice as directed and then stir into the soup mixture. Remove from heat and let stand five minutes.

Turkey Chili

MAKES 4 GENEROUS SERVINGS

For this recipe you will need the following equipment: large non-stick skillet and wooden spoon or spatula; chef's knife and cutting board; measuring spoons; large heavy ovenproof casserole or Dutch oven.

ADVANCE PREPARATION: The chili will keep for 3 days in the refrigerator and can be frozen. Making it a day ahead of time is best for flavor.

Ingredients:
1 lb. ground turkey (light meat)

2 tablespoons of canola or olive oil

1 medium-size onion, peeled and chopped

1/2 cup of grated carrots

1 medium-size or large red bell pepper, seeded and chopped

Salt to taste

1/4 cup of ground chili powder (mild-hot, your choice)

2 teaspoons ground cumin

1 tablespoon of minced garlic

1 1/4 cups water

1 28-ounce can of crushed tomatoes

3/4 teaspoon of dried oregano

1 15 ounce can of pinto or red beans (drained and rinsed)

1/4 teaspoon of sugar (optional)

1/4 cup chopped fresh cilantro leaves (optional)

Preparation:

1. Heat the skillet over medium-high heat and add the ground turkey. Cook, stirring and breaking up the meat, until it is browned, 8-10 minutes; there should be no sign of pink. Remove from the heat and pour off any liquid or fat from the skillet. Set aside.

2. Heat the oil in the casserole or Dutch oven over medium heat and add the onion. Cook, stirring often, until just about tender, 3-5 minutes. Add the carrot, bell pepper, and about 1/4 teaspoon of salt and cook, stirring often, until the vegetables are tender and fragrant, about 5 minutes. Add the ground chili pepper, and cumin and cook, stirring until the mixture begins to stick to the pan, 2-3 minutes. Add the garlic, stir together about 30 seconds, and add 3/4 cup of the water. Stir together for a minute or two, until the mixture is thick. Stir in the browned turkey, then the tomatoes, oregano, and remaining 1/2 cup of the water. Add salt to taste, about 1 1/2 teaspoons. Bring to a simmer, reduce the heat, cover and simmer for 45 minutes to an hour. Stir often, because the chili tends to stick to the bottom of the pot. Stir in the beans, taste, and adjust the seasonings.

(Seasoning Hint: If the chili tastes slightly bitter, stir in the sugar. If it is too hot, try adding a little more salt, which will balance out the spiciness)

Set aside until ready to serve.

Just before serving, bring back to a simmer and stir in the cilantro if using.


Serve this chili with corn bread, country bread, or corn tortilla chips.

PER SERVING: 16.9 gm total fat, 3.1 gm saturated fat, 383 calories, 31.10 gm carbohyrdates, 30.20 gm protein.