Who says you don't have time to make soup?  Just dump, heat and eat.  It doesn't get easier than this and it's really good soup.  Bonus points for being under 200 calories per serving, too without the optional toppings...

Servings: 8

Ingredients:

1 can petite diced tomatoes, 15 ounces (if you want more kick swap this out for a 15 ounce can of Rotel Tomatoes)

1 bag frozen corn, 15 ounces

1 can Black Beans, rinsed and drained,  15 ounces

1 can Pinto Beans, rinsed and drained, 15 ounces

1 can Cream of Chicken Soup 10 ¾ ounce

1 can Chicken, I don't drain mine, I put in the broth) 12 ounces

1 can Green Enchilada Sauce 10 ounces

1 can Chicken Broth 15 ounces

1 Packet of Old El Paso Taco Seasoning

Optional Toppings:

Green Onions

Grated Mexican Cheese

Sliced Olives 

Diced Avocado 

Sour Cream

Tortilla Strips

Lime Wedges

In a large pot add the diced tomatoes, corn, black beans, pinto beans, cream of chicken, chicken breast, green enchilada sauce, chicken broth, and taco seasoning.

Bring to a boil and reduce to a simmer over medium heat. Let simmer for 5 minutes and serve with desired toppings.

You can also put this in the slow cooker for a couple of hours on low

 

It's Taco Tuesday and how fresh are these fish tacos.  You don't need to go to a restaurant when you can make these at home, they're fast, easy and delicious and the price is right.  You can have these on the table, start to finish, in less than thirty minutes.

1 tablespoon butter
1 tablespoon fresh lemon juice
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt
1/4 teaspoon lemon pepper
1/2 pound cod fillets

leaf lettuce leaves
3 cups coleslaw mix
1/2 cup cilantro leaves

8 flour soft shell or hard corn taco shells, warmed

DIRECTIONS

Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling. Stir in lemon juice, lemon zest, salt and pepper. Add fish; cook 7-10 minutes or until golden brown on both sides and flaky. Remove from skillet.

Add coleslaw and cilantro to skillet; stir until coated and heated through.

Break fish into bite-sized pieces.

Fill each taco shell with coleslaw mixture and fish. Add toppings, if desired.

TOPPINGS

Pico de gallo
Avocado chunks or Guacamole
Sour cream
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#tacotuesday #taco #tacos #fishtacos #cilantro #avocado #guacamole #yummy #yummyfood #foodporn #jancooksrealfood #janspicx #jancancook #foodie #food

This really is an absolutely delicious recipe, it's mellow, the flavors aren't overpowering at all, it's just warm, creamy, gooey perfection. 

She made this yummy recipe on Season 2, episode 4 of The Magnolia Table.  I watched that episode and knew I just had to make this and it did not disappoint.  It's such a nice change from cumin infused, adobo type sauces, it's like the Mexican version of Fettuccine Alfredo.  Well, okay, not really, but you get the idea...

Ingredients

Cooking spray

2 (10-ounce) cans mild green enchilada sauce
1 (10-ounce) can condensed cream of chicken soup
1 (8-ounce) container sour cream (1 cup)
4 cups shredded meat from 1 store-bought rotisserie chicken
1 (4-ounce) can diced green chiles
1 (14-ounce) bag grated mozzarella cheese (about 3 1/2 cups)
10 (8-inch) soft flour tortillas
1 tomato, chopped
½ cup chopped fresh cilantro 🤮
1 lime, cut into wedges

Cooked rice (preferably Mexican rice) and seasoned beans (preferably charro beans), warmed, for serving (optional)

Steps

Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.

In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.

In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.

Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.

Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you’d like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.

Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.

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#enchilada #jancooksrealfood #mexicanfood #enchiladas #food #burrito #mexican #foodie #dinner #foodporn #instafood #tacos #chimichanga #nachos  #lunch #texmex y #foodstagram #fajita #foodphotography #chicken #margaritas r #mexicancuisine #chickenenchilidas #joannagaines #magnoliatable

Do y'all make Taco Salad, the one that's been around forever that's made with Doritos and Catalina Dressing?  If you haven't made it, You've probably had it at your mom's house or at a potluck or picnic. Maybe you've eaten it and forgotten just how good it is.   I've been making this salad since the 80's, and it's still one of my most requested recipes.  Hubby would happily eat this multiple times a week, he enjoys it that much. 

A lot of people add taco seasoned ground beef to their Taco Salad, we never do, but we do serve it with grilled burgers.  It's just soul soothing, yummy goodness, period!

This is so easy, it goes together in no time.  Here's how you do it.

1 can of light red kidney beans, rinsed and drained
1 chopped onion, green onion is awesome in this salad
iceberg lettuce, shredded
sliced cherry or grape tomatoes
Handfuls of grated cheddar cheese
Handfuls of Nacho Doritos that you crush lightly with your hands.
Catalina Dressing

Put everything in a large salad bowl, ending with the Doritos, toss at last minute with the chips and serve.

Now wasn't that easy?  It's not really a recipe, you just throw in what you like.  You can use any kind of  chip with this, Mexican corn chips, Fritos, etc. but the Doritos really are the best, because they have that great tangy, cheesy taste.

If you want to add seasoned and cooked ground beef, go for it and top it with a big dollop of sour cream.  You want corn in it?  That works, too.

So many possibilities with this, and you just can't go wrong, it's so good.

Note:  I put the beans in the fridge overnight, and then drain and rinse at the last minute so they are cold.

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#tacotuesday #taco #tacosalad #salad #yummy #jancooksrealfood tacoseveryday  #tacolover #foodporn #foodie #tacosarelife #tacosfordays #mexicanfood # #tacotime #taconight #tacolife #tacotruck #tacoshop #yummy #tacolove #food #dinner #tacobar 

The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

Yield

4 servings

Ingredients

• 1  teaspoon  ground cumin
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 2  teaspoons  canola oil
• 12  ounces  chicken breast tenders
• 1  cup  chopped red onion (about 1)
• 1  cup  fresh corn kernels (about 2 ears)
• 1  cup  chopped zucchini (about 4 ounces)
• 1/2  cup  green salsa
• 3  tablespoons  chopped fresh cilantro, divided
• 4  (8-inch) fat-free flour tortillas
• Cooking spray
• 1  cup  (4 ounces) shredded Monterey Jack cheese

Preparation

Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Nutritional Information

Calories:

398 (30% from fat)

Fat:

13.1g (sat 5.9g,mono 4.1g,poly 1.2g)

Protein:

32.5g

Carbohydrate:

36.7g

Fiber:

3.1g

Cholesterol:

75mg

Iron:

1.4mg

Sodium:

799mg

Calcium:

236mg

Melanie Barnard, Cooking Light, AUGUST 2006

Ingredients

    * 3  cups  chopped cooked chicken
    * 2  cups  (8 ounces) shredded Monterey Jack cheese with peppers
    * 1/2  cup  sour cream
    * 1  (4.5-ounce) can chopped green chiles, drained
    * 1/3  cup  chopped fresh cilantro
    * 8  (8-inch) flour tortillas
    * Vegetable cooking spray
    * 1  (8-ounce) container sour cream
    * 1  (8-ounce) bottle green taco sauce
    * Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Preparation

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

Bake at 350° for 35 to 40 minutes or until golden brown.

Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Southern Living, FEBRUARY 2000

1	tablespoon olive or vegetable oil
1	medium green bell pepper, chopped (1 cup)
1	small zucchini, chopped (1 cup)
1	cup Old El Paso® Thick 'n Chunky salsa
1	cup chili beans in sauce (from 15-ounce can)
4	ounces tortilla chips
1 1/2	cups shredded Monterey Jack cheese (6 ounces)
	Sliced ripe olives, if desired

1.	In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot. Remove mixture from skillet.
2.	Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
3.	Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

Nutrition Information:

I talked to Nish this morning - she made this soup and said it's a keeper.....

1 large potato, peeled and cubed
2 cups Fat Free Half and Half
1 small onion, small dice
1/2 small bell pepper, small dice
2 cup corn kernels
2 teaspoons minced jalapeno, seeds and veins removed
1/2 cup water
1-1/2 tsp. ground cumin
1/2 teaspoon chili powder
salt, pepper to taste
tabasco to taste
1 cup fresh cilantro, chopped, optional

Combine potato, onion and bell pepper in 1/2 cup water. Simmer until tender, about 15-20 minutes. Then spoon out half the potatoes, mash them with a potato masher and return to pot, to thicken the soup. Add the rest of ingredients and simmer until hot.

Nisha added a bit of butter to this, and said that if the soup is too thin, you could add a couple of tablespoons of cornstarch to 1/4 cup of COLD milk or water, and add it to the simmering soup to finish thickening it.