One thing that I love about living in the south is the FOOD!!!!! I grew up around women that put their heart and souls into everything they cooked. Luckily, I was a nosey little girl and wanted to know everything that was going on in the kitchen, so I learned how to cook at a young age. Cooking helps me get away from the stresses in my life. It is my therapy. I hope to share some old recipes from my Maxine and some new ones that I experiment with weekly. I have tons floating around in my head now, but I want y'all to get the full idea through pictures (plus I got a new camera for Christmas and need to use it).
I hope y'all enjoy the Yummy things that are happening in my kitchen.
This is one of my NEW favorite recipes and is very healthy. The first time I made it I was very skeptical about it but boy was I in for a surprise. YUMMY!!!
Ingredients
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder
1 Tbsp ground cumin
1/2 packet of Taco seasoning
Things that make it better:
tortilla chips
sour cream
shredded cheddar or Mexican blend cheese
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed. Return chicken to CrockPot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like. Yummy
