Creamy Bean Soup

This recipe never fails and is so easy! It's a great dish to take to people who need dinners!!!

3-5 chicken breasts (boneless/skinless)
1 can black beans
1 can pinto beans
1 can kidney beans (dark red)
2 cans cream of chicken soup (or 1 large can)
1 can diced olives
1 can diced green chilies
1 c. salsa
1 tsp. garlic powder
1/2 tsp. chili powder

Boil chicken and cut into small pieces. Drain all beans. Dump ingredients into crock-pot and cook on low for 4-6 hours. Serve with chips, shredded cheese, and sour cream.

*When I take it to people for dinner I bring a bag of chips, shredded cheese, and sour cream. Easy. :)

*Also, I have made it without the chicken and still love it!

Angela's Awesome Enchiladas

2 lb. boneless, skinless chicken breast meat
1 10.75 oz. can cream of chicken soup
1 1/4 c. sour cream
1/4 t. chili powder
1 T. butter
1 small onion
1 4 oz. can green chilies, drained
1 1.25 oz. package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 t. lime juice
1/2 t. onion powder
1/2 t. garlic powder
5 (12 in.) flour tortillas (I used 10 8 in. tortillas.)
3 c. shredded cheddar cheese, divided
1 10 oz. can enchilada sauce (I used green sauce.)
olives (optional)

1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken is no longer pink. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
2. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

These are the best chicken enchiladas I have ever made. Jon isn't usually a big fan of chicken enchiladas, but he loved these. I didn't use as much onion as it called for and I didn't put in onion powder (because we didn't have any.) Other than that, I followed the recipe.

Honey Lime Enchiladas and Cilantro Lime Rice

Honey Lime Chicken Enchiladas
6Tablespoons Honey
5 Tablespoons lime juice (1 large lime)
1/2 or 1/4 tablespoons chili powder (Depends on how spicy you like things)
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I use 3 small chicken breast0
flour tortillas
1 pound monterey jack cheese, shredded
16 oz green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I toss mine in a ziploc bag in the morning and let it sit in the refrigerator all day) Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 min. until brown and and crispy on top.

Great served with
Cilantro Lime Rice
2 Tablespoons butter
1 1/4 cups rice
2 1/4 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
juice and zest of 1 large lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin

In a skillet, melt butter and add rice. Let cook for 1-2 min. Add remeaining ingredients and bring to a boil. Reduce heat, cover and cook for 18-20 min. (I just throw all ingredients into the rice cooker)
Thanks Moose for letting me be part of your family food blog because I love new recipes!!!

Mexican Chicken Corn Chowder

Okay, here's a recipe. I've never made it, so it's not actually tried and true, but I'm looking forward to trying it once it gets a little cooler. It sounds like it might be a little rich, but good.

Mexican Chicken Corn Chowder

1 ½ pounds boneless, skinless chicken breast
½ cup chopped onion
½ tsp garlic powder
3 TBSP butter
2 chicken bullion cubes
1 cup hot water
1 tsp cumin
2 cups half & half
2 cups shredded Monterey jack cheese
1 can (15 oz) creamed corn
1 can (4 oz) chopped green chilies
¼ tsp hot sauce

In large saucepan, brown chicken, onion, garlic powder and butter. Dissolve bullion in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add remaining ingredients, cook until cheese melts. Serve topped with crushed tortilla chips.