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!

Ultimate Picante Chicken with Rice

Ingredients:

3 boneless, skinless chicken breasts

Kosher Salt

Freshly ground pepper

1 cup chicken broth

¼ tsp chicken bouillon

1 can corn, drained

1 can Northern beans, drained & rinsed

1 Jar Pace medium picante

½ jar pace hot picante

1 package taco seasoning

1 bay leaf

1 cup sour cream

1 cup Shredded  Mexican cheese

Jalapeno slices

Guacamole

Tortilla chips

Directions:

Place chicken in bottom of Crock pot and season with salt and pepper.  Mix together broth, picante, chicken bouillon, and taco seasoning in a bowl.  Place corn and beans on top of chicken breasts.  Pour salsa mixture over then chicken. Push the bay leaf down one side of the pot.

Then cook on high for 3 hours and 2 ½ on low.

One hour before done shredded chicken with two large forks on a plate. Return chicken to the Crockpot, stir to coat chicken and continue cooking for last hour.

Then cook rice according to product instructions.  Then turn off the Crock pot and add sour cream and cheese, stir until combined. Top with cheese, sour cream and jalapenos. Serve with tortilla chips and guacamole. Enjoy!