Crock Pot Chicken Taco Soup
Submitted by Joe Antinori
1 onion, chopped
1 can kidney beans (16 oz) or cannellini beans
1 can black beans (16 oz)
1 can whole kernel corn, drained (16 oz)
1 (8 ounce) can tomato sauce (diced tomatoes is also fine)
1 beer (’cause it makes it classy)
2 (10 oz) cans Rotel
1 (1.25 oz) packet taco seasoning (McCormick is best)
3 boneless skinless chicken breasts
1. Empty all the ingredients in the crock pot in the morning. Stir. Push the chicken breasts down so they are slightly covered. Set to low heat, cover, and cook for 5-10 hours.
2. Remove the chicken breasts, allow to cool long enough to be handled. Shred the chicken with 2 forks on a cutting board. Put the shredded chicken back in the pot. Add water if your crock pot is not water tight like mine and you need to adjust the texture. Should be like a stew more than a soup but not dry. Serve with sour cream, shredded cheese, and crushed tortilla chips if desired. It’s frickin’ good.
The following recipe is one I made recently that my family enjoyed. Thinking of Joe, this is similar to a dinner I made for him when he was up for a quick visit. It’s a little more elaborate but similar ingredients. I like this because it’s stuffed and has a nice presentation.
Artichoke and Sun-Dried Tomato Stuffed Chicken Breast
Recipe courtesy Guy Fieri
olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes ( I used tomatoes instead)
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts
In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
Remove from the heat and allow to cool before stuffing the chicken breast.
Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.
Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.
Here is an easy and tasty recipe Cindy Depice sent me awhile back.
Pasta Fagioli Soup II
Submitted by Cindy DePice
1/4 c. butter
2 tbsp. flour
1 c. milk
1 medium – large onion
1 medium tomato
Put in shredder blade of food processor to shred vegetables
1 small can tomato sauce
2 cans chicken broth
2 ½ cups water
1 ½ cup ditali or ditalini
2 cans Cannellini beans
Make white sauce with 1/4 cup butter, 2 tbsp. flour and 1 cup milk. Remove from pot, set aside in bowl while you sauté the shredded onion and tomato until translucent and slightly browned. Add 2 cans chicken broth with water. Bring to boil. Add 1 ½ cup ditali or small pasta. Cook until pasta is al dente. Add 2 cans Cannellini beans. Boil until creamy.