Green Chili...Favorite Recipe!

by Rachael Ray

1 box (32 oz) chicken broth
1 1/4 lbs skinless, boneless chicken breast halves (I used 2 lg. chicken breasts)
4 large handfuls tortilla chips, plus more for serving (I used "Baked Scoops")
2 Tbls vegetable oil (I used olive oil)
1/2 bunch scallions, thinly sliced (about 1 cup)
2 tsp dried oregano
2 tsp ground cumin
1 (15 oz) can small red beans, drained
1 cup jarred green salsa (I used Herdez Salsa Verde from Walmart...its really good!)

1. In a deep skillet, bring the chicken broth and chicken breasts to a simmer over medium heat. Reduce the heat slightly and poach the chicken, turning occasionally, until just cooked through, about 10 minutes. (I am always prepping last minute, so I took frozen chicken breasts and boiled them for about 10 minutes instead. Then in a seperate saucepan, I brought the chicken broth to a boil. If you want to you use your homemade chicken broth from boiling the chicken, you will need 4 cups of broth.). Using a slotted spoon, transfer the chicken to a place and let cool.

2. Crumble the 4 handfuls of tortilla chips into a food processor and add 3 cups of the hot broth; let sit to soften. Reserve the remaining 1 cup broth.

3. In a large saucepan, heat the oil over medium heat and add the scallions, oregan, and cumin; cook until the scallions are softened, about 2 minutes. Pour the remaining cup of broth into the scallion mixture, then stir in the beans and salsa and bring to a simmer.

4. Puree the chips and broth in the food processor until smooth, then whisk the chip mixture into the bean mixture. Shred the chicken, add to the chili and cook over medium-low heat, stirring, until heated through. Serve with extra tortilla chips.

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This was SUPER good! And it was really easy. From prepping to cooking to simmering to eating to dishes in the sink....all in less than an hour!!!! It was fabulous and the flavor was really great! Its got a good kick to it! :) We will definitely have this again.

Taco Soup

I got this recipe from my Secret Sister at church

2 cans pinto beans, not drained
1 can black beans, drained and rinsed
1 can whole kernal corn
1 can rotel
1 large can petite diced tomatoes
1 pound shredded chicken or ground beef, cooked
1 pkg taco seasoning
1 can cheddar cheese soup (optional)

In large stock pot, boil chicken and shred OR brown ground beef, then drain the meat of water or grease. Once meat is cooked, add the taco seasoning and 1/4 cup of water. Then add all remaining ingredients. Bring to a boil. Reduce heat and simmer for 30 minutes.

This recipe can also be put in a crockpot. Once the meat is cooked, just add all ingredients into crock pot. Cook on low heat for 6-8 hours, or high heat for 4-5 hours.
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What I did:

1. I actually had the ingredients written down and no directions, so the directions above are how I cooked it. Haven't tried it in the crock pot yet, but I'm a crock pot lover....so I'm sure that's how I will do it next time.

2. I did NOT add the cheddar cheese soup. I probably will next time, but I felt like I had made too many high calorie meals that week, so I left it out to save on calories.
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Did we like it?

YES! It was really good and really easy!!! I served it with cornbread. I will definitely make this again!