6 chicken breasts
1 cube butter
1 pkg Italian dressing powder
1 can cream of chicken soup
8 oz cream cheese, softened
Put first three ingredients in a crock pot. Cook for 4 hrs on high (7 hrs on low). Once they are cooked, remove the chicken breasts and add the cream cheese and the soup. Whisk together to remove any lumps. Shred chicken, add back into the crock pot. Let it cook for about 30 more minutes. Serve over rice.
3 chicken breasts
1 c salsa
1 c chicken broth
1 can black beans
1 can corn
¼ c taco seasoning
Combine all in crock pot and cook for 6-7 hours on low (about 4 hours on high). Shred the chicken when ready to serve. Serve with shredded cheese, sour cream, and corn chips. You can add more chicken broth if you want a thinner soup.
1 Tb olive oil
1/2 c minced onion (dehydrated onion is fine)
3 cloves garlic, minced
2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
4 c water
1 can condensed tomato soup
28 oz can diced tomatoes
1 c salsa
1 10 oz can chicken chunks, drained
2 or 3 chicken bouillon cubes
2 14 oz can black beans, drained
2 14 oz cans of corn, drained
1/2 c sour cream
1/4 c chopped fresh cilantro
tortilla strips
Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook for 1 minute.
Stir in water, tomato soup, diced tomatoes, salsa, shredded chicken, and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes. Serve soup with tortilla strips.
