Spicy Black Bean and Chicken Soup

I am so glad to be back to my blog!  My laptop has been acting up and wouldn't connect to our WIFI for more than 5 minutes. I finally found time to take it in and got it fixed, or so they said.  One day back with my computer and I am already having connection issues.  So this sucker will probably be back to be repaired this weekend.  Everyone keep your fingers crossed that they will finally just replace the dang thing and Steve can help me pick out a computer that actually works!

I am very excited for this recipe!  It was easy and one of my new favorites!

• 2 chicken breasts
• 1 cup chicken broth
• 1 can black beans, drained and rinsed
• 1 1/2 cup frozen corn
• 1 cup salsa (we used medium salsa)
• 1 package taco seasoning (we used a chipotle taco seasoning)
• 1 cup almond milk
• 1/2 cup sour cream (optional)
• 1/2 cup cheddar cheese (optional)
• Tortilla chips (optional)

1. Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken. 
2. Cook on low for 6 hours (or high for 3 hours). 
3. Remove chicken and shred. Re-add chicken.
4. Add almond milk to crock pot and stir (if you are not dairy free, add sour cream and cheese)
5. Serve with tortilla chips (we had rice and tortillas with our soup)

We had left overs of this which I ate for lunch the next day.  It thickened up over night and made a wonderful rice bowl.

Because we used medium salsa and chipotle taco seasoning it was extremely spicy!  I had to eat every bite with rice.  Steve loved it, but he loves spicy!

Enjoy!
Bry

Avocado, Black Bean and Corn Salsa

Ingredients:

• 1 whole very firm avocado, diced
• 1 cup of corn, rinse and drained, thawed if frozen
• 1 cup of black beans, drained and rinsed
• 1/2 cup onion, diced
• 1 small jalapeno, seeded and finely diced
• Juice of 1 lime, to taste
• Plenty of chopped cilantro
• Salt to taste
• 1 teaspoon vinegar

Directions:

Combine all the ingredients in a bowl. Cover and refrigerate before serving.  Serve with chips, chicken, tacos, etc etc.



Bry

Quinoa Bean Tacos

I borrowed this recipe idea from one of my new favorite gluten free blogs: Giving Up Gluten.  The fun thing about cooking though is you can add and change things as you see fit :)  The recipe I made made enough to last us for the rest of the week, which in a house of Go, Go, Go people that is a good thing, but this recipe could easily be cut in half and be plenty for a family meal.

• 1 15oz. can black beans, rinsed and drained
• 1 15oz. can pinto beans, rinsed and drained
• 1 can diced tomatoes (I used a couple of fresh tomatoes chopped up finely)
• 1 can corn, drained (I left out the corn, we don't try to eat a lot of corn in my family)
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tsp. olive oil
  
• 2 cups quinoa
• 2 tsp. minced garlic
• 1 lime, juice and zest
• 1 tsp. salt
• 4 1/2 cup vegetable or chicken broth
• 3-4 heaping tablespoons taco seasoning
• Hard or corn taco shells
• Shredded cheese
• Any of your other favorite taco toppings 
• ** I also added 1 small zucchini shredded and about a cup of shredded broccoli

In a large skillet, cook onions and bell peppers in olive oil over medium heat until soft.
Add minced garlic and cook 1 min. longer.
Add beans, corn, diced tomatoes, zucchini, broccoli, salt, and taco seasoning. Mix well.
Then add quinoa, broth, and lime juice/zest. Mix until all ingredients are incorporated together. Bring to a boil, reduce heat and simmer for until most of the water is absorbed and quinoa is cooked, about 20-25 minutes. Stir occasionally to avoid burning.

Bry

Veggie Enchiladas

Ingredients: 
Sauce:

• 2 tbsp. olive oil
• 1 tsp cumin, ground 
• ¼ cup flour (I used rice flour since I am gluten free)
• ¼ cup tomato paste 
• 14.5 oz. vegetable broth 
•  Salt and pepper 

Enchiladas: 

• 3 cups (12 oz.) pepper-jack cheese; grated 
• 12 oz. can black beans; rinsed and drained 
• 1 carton (10 oz.) frozen, chopped spinach, thawed and squeezed ( I ALWAYS use fresh!)
• 11 oz. can corn kernels; drained  ( I used frozen)
• 6 green onions, thinly sliced 
• 1 tsp cumin; ground 
• 16 corn tortillas (6” size) 
• I added red and green pepper for some extra flavor

Directions: 

1. In a medium saucepan, heat olive oil and add cumin, flour, and tomato paste. Cook 1 minute, whisking. 
2. Whisk in broth and ¾ cup water. Bring to boil and then simmer until slightly thickened (5-8 min.). Salt and pepper, then set aside.
3. For filling, combine in a large bowl 2 cups cheese (saving 1 cup for topping), beans, thawed spinach, corn, half of green onions, cumin, plus salt and pepper. 
4. Preheat oven to 400 degrees F. 
5. Lightly oil a 9x13 baking dish. 
6. Stack tortillas in a damp paper towel and warm 1 min. in microwave. 
7. One-by-one, fill tortillas with about 1/3 cup filling, roll tightly, and arrange in baking dish, seam down. 
8. Cover enchiladas with the sauce and top with remaining cheese. 
9. Bake 15-20 minutes, until sauce is bubbly. 
10. Remove and let cool five minutes. Top with remaining green onions and serve.

Bry

Chicken Enchilada Soup

Chicken Enchilada Soup

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup chopped yellow, green, or red bell pepper
• 1 10.75-ounce can condensed cream of chicken soup (I used cream of mushroom, gluten-free recipe posted below)
• 1 1/2 cups milk 
• 1 cup shredded Pepper jack cheese (4 ounces)
• 2 chicken breasts

1. In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.  Place 2 chicken breasts on top of mixture.
2. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
3. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips.

 

Bry


** I just found this recipe for a gluten-free cream of mushroom.  I have never tried it but it looks good

Condensed Cream of Mushroom Soup

Prep time: 5 mins

Cook time: 3 mins

Total time: 8 mins

Serves: 3

Using only a blender and a microwave, you can make your own condensed cream of mushroom soup. Easy to customize to your needs and tastes.

Ingredients

• 1 teaspoon onion powder
• 2 tablespoons cornstarch
• 1 tablespoon canola or vegetable oil
• 1/8 teaspoon white pepper
• 1/4 teaspoon salt (or to your taste)
• Pinch of sugar
• 8-ounces 2% evaporated milk
• Handful (approx. 3/4 cup) fresh mushrooms, sliced

Directions

1. Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth. Add mushrooms and pulse 2-3 times until mushrooms are chopped.
2. Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again.

Steak Fajitas

Fajitas

• 1 cup thick and chunky cilantro salsa
• 2 cloves garlic, finely chopped
• 1 1/2 teaspoons chipotle chili pepper powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 1/4 to 1 1/2 lb beef flank steak, trimmed of fat
• 1 sweet onion, cut into 3/4-inch wedges
• 1 medium red bell pepper, cut into 3/4-inch strips
• 1 medium yellow bell pepper, cut into 3/4-inch strips
• 12 low-fat flour tortillas (8 inch) (I used corn)
• Fat-free sour cream, if desired

Relish

• 1 can (11 oz) Green Giant® Niblets® whole kernel sweet corn, drained
• 1 large tomato, chopped (about 1 cup)
• 3 tablespoons finely chopped cilantro
• 1 tablespoon lime juice
• 1/8 teaspoon salt
• Freshly ground black pepper, if desired

1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix salsa, garlic, chili pepper powder, salt and cumin.
2. Cut beef into 3x1/2x1/2-inch strips; stir into mixture in cooker.
3. Cover; cook on Low heat setting 6 to 7 hours.
4. Add onion and bell peppers to beef in cooker. Increase heat setting to High. Cover; cook 30 to 45 minutes longer or until vegetables are crisp-tender. Meanwhile, in medium bowl, mix relish ingredients; set aside.
5. To serve, wrap tortillas in damp microwavable paper towels; heat in microwave on High 1 minute to 1 minute 30 seconds or until warm. Spoon about 1/2 cup beef mixture down center of each warm tortilla; top with relish and sour cream. Fold 2 sides of tortilla over filling toward center.

Zesty Corn Combo

• 1 tablespoon butter or margarine
• 1 medium red bell pepper, coarsely chopped (1 cup)
• 1 medium green bell pepper, coarsely chopped (1 cup)
• 1 medium jalapeño chili, seeded and finely chopped
• 2 bags (1 lb each) frozen whole kernel corn
• 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro

1. In 12-inch nonstick skillet, melt butter over medium heat. Cook bell peppers and chili in butter 2 to 3 minutes, stirring occasionally, until bell peppers are crisp-tender.
2. Stir in frozen corn, oregano and salt. Cover and cook 5 to 6 minutes, stirring occasionally, until corn is tender. Stir in cilantro.