Super Bowl Chili Salsa

Ingredients
14 ½ ounces can diced tomatoes

3 tablespoons canned diced jalapenos

1 tablespoon lime juice

1 teaspoon salt

¼ teaspoon ground cumin

½ cup diced white onions 

Directions:

Combine diced tomatoes, jalapenos, lime juice and spices in a  blender. Run food processor on high speed for just a few moments until the tomatoes have been nearly pureed, yet still chunky. The jalapenos should be chopped into visible minced bits. Be careful not to over-process.

Pour the mixture into a bowl and add the sliced onion. Stir well, cover and store overnight for the flavors to properly develop.

Adapted from Top Secret Cookbook

Super Bowl Buffalo Chicken Dip

Ingredients:

2 (8-ounce)   Cream Cheese, softened

1 cup Ranch dressing

3/4 cup “red hot sauce”

2 cups shredded rotisserie chicken (Sams Club)

8 ounces  Sharp Cheddar, grated (about 2 cups)

Corn chips

Directions:

1. In medium bowl, beat together cream cheese, dressing and red hot sauce. Fold in chicken.

2. Spread in pie plate. Bake at 350°F for 15 minutes.

3. Sprinkle with cheese and return to oven until cheese is melted, 10 to 15 minutes longer.

4. Serve hot with corn chips.

The Ultimate Chicken Tortilla Soup

Ingredients

3 boneless, skinless chicken breasts

2 cloves garlic, minced

1 yellow onion, diced

3 10 oz Rotel diced tomatoes with chilies, including juice

½ cup frozen corn

2 ½ cup chicken broth

1 cup of water

1 can green enchilada sauce, green chilies mild

¾ tsp cumin

¾ tsp chili powder

2 bay leaves

¼ tsp dried cilantro

Salt and pepper

Bag tortilla chip, broken up

Monterey jack cheese, shredded

1 avocado, diced (optional)
Sour Cream

Directions:

Place chicken in Crock-Pot slow cooker and season with salt and pepper.

In a blender, combine, garlic, onion, tomatoes, 1 cup chicken broth, enchilada sauce, cumin, and cilantro. Blend and pour over chicken. The add the rest of the chicken broth, water, chili powder, frozen corn and bay leaves

Cook on high for 3 hours and low for 4. With 2 forks shredded the chicken 2 hour before done and add back to the crock-pot. Adjust salt and pepper if needed.

Serve in soup bowls, topping each with shredded cheese, tortilla chip, and sour cream.  Serve with cheese quesadilla. Enjoy!