Cheesy Southwest Soup

Ingredients 

2 t. minced garlic

1/4 cup onion, minced

1/2 pound boneless, skinless chicken breast (I use 3 cans of canned chicken)

2 T. olive oil

1 T. fajita seasoning

1 (11 ounce) can mexicorn (drained)

1 (15 ounce) can black beans (rinsed and drained)

1 (10 ounce) can diced tomatoes and green chilies

3 cups chicken broth

1 t. cumin

1/2 t chili powder

salt and pepper to taste

8 ounce velveeta cheese (cubed)

Topping

cilantro 

sour cream

avacado

tortilla chips

In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned.  Sprinkle with Fajita seasoning, and stir until combined.  

Add mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder,  and salt and pepper.  Bring to a boil.  Reduce heat and simmer for 10 minutes.  Remove from heat and stir in velveeta cheese until it is completely melted.  Pour into bowls and serve.  Top ciliantro, sour cream and avocado and tortilla strips.  

Slow Cooker Creamy Lemon Chicken

Slow Cooker Creamy Lemon Chicken

Author: Six Sisters' Stuff

Recipe type: Main Dish

Prep time:  15 mins

Cook time:  6 hours

Total time:  6 hours 15 mins

Serves: 5-6

 

Ingredients

• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 lbs skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1 (15 oz) can chicken broth (or chicken stock)
• 6 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• zest of one lemon
• 3 tablespoons diced onion (I used a yellow sweet onion)
• 1 teaspoon chopped fresh parsley
• 1 (8 oz) package cream cheese (you can use ⅓ less fat or fat free)

Instructions

1. In a small bowl, mix together the oregano, salt, and pepper. Rub the mixture into chicken.
2. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray.
3. In the same skillet (don't rinse it out - everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.
4. Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
5. About 15 minutes before you’re ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce.

Notes

Since you are whisking the sauce directly in the slow cooker, I recommend using a silicone whisk so that you don't scratch the bottom of your slow cooker.