Rotel Chicken Soup

This is a super simple and super quick recipe that I just threw together. My son has now declared it his favorite and wants me to make it all the time.

Ingredients:

2 Cans Chicken Breast, Drained
1 Can Rotel
1 Can Corn, Drained
1 Can Black Beans, Drained and Rinsed
4 Cups Chicken Broth
16 American Cheese Slices
1 Packet Chili Seasoning Mix
1 Packet Ranch Dressing Mix

Instructions:

Combine chicken, Rotel, corn, beans, broth and seasonings in large pot and bring to a boil. Add cheese slices, stirring until melted. Reduce heat and let simmer for about 15 minutes.

Creamy Chicken & Rice

I normally just throw chicken and rice together. I've not really used a recipe in the past. But the other day I was looking for chicken recipes on Pinterest and I found a recipe for creamy chicken and rice and it sounded so good, I thought I would give it a go.

I didn't have all the ingredients so I tweaked it a bit to use the ingredients I had on hand.

It was such a success, my husband asked me to write it down and make sure to put it on my list of regular meals. I hope you and your family enjoy it as much as we did.

Ingredients:

• 3 Large Chicken Breast (mine were frozen)
• 1 Can Cream of Mushroom Soup
• 2 Cups Chicken Broth
• 2 Cups Water
• 2 Cups Carrots (I used baby carrots and I didn't cut them up, but I will next time.)
• 3 Shake Celery Salt
• 1/4 Cup Parmesan Cheese
• 2 tsp. Paprika
• 1/2 Tbs. Minced Garlic
• 2 tsp. Garlic Salt
• Black Pepper to taste
• 1/8 tsp. Cyan Pepper
• 1 1/2 Cups Instant Brown Rice

Directions:

• Turn the crock pot on high.
• Place the chicken breasts and carrots in the bottom of the crock pot.
• Mix up all the other ingredients, excluding the rice and pour over the chicken and carrots.
• Let chicken cook for approximately six hours or until cooked and tender.
• Once chicken is cooked, remove it from the crock pot and shred with two forks.
• Add rice to the crock pot and mix.
• Add shredded chicken back to crock pot and mix well.
• Let cook for approximately one more hour or until rice is tender.

Chicken & Black Bean Taco Soup

I hope you all don't get tired of me posting Taco Soup recipes.  I think this is my third version, but I do love Taco Soup.

This is a twist on the original Chicken Taco Soup Recipe I posted a while back.  I hope you enjoy it as much as my family did.

Ingredients:

• 2 large cans chicken breast meat, drained
• 2 cans Rotel
• 1 can sweet whole kernel corn, do not drain
• 1 can cream corn
• 1 large can black beans, rinsed and drained
• 2 cans Spicy V8 (5.5 oz.)
• 1 envelope ranch dressing mix
• 1 envelope taco seasoning mix

Directions:

• Combine all the above ingredients and mix well.  Bring to a boil, reduce to a simmer and cook for at least 20 minutes.  

This is a super simple and quick recipe and it is really yummy.  Serve with cornbread or with tortilla chips and shredded cheese.

Creamy Chicken Noodle Tomato Bisque Casserole

Please pardon my well used casserole dish.

I love playing around with food and trying out new combinations of some of my favorites. This recipe was born out of one of those experiments.  It's really simple and in my opinion very tasty.  It also received the seal of approval from my son, who is a very picky critic.

I'm following Weight Watchers and this dish has a little bit higher point count than I normally eat. But, I'm willing to use a few extra points now and then to have a creamy, cheesy, comfort food.

Ingredients:

• 1 - 12.5 oz. can of chicken breast meat, drained
• 1 - can of condensed Campbell's Tomato Bisque Soup
• 1/4 cup water
• 4 oz. of cream cheese
• 3 cups of egg noodles, cooked and drained
• 1/2 cup colby jack cheese, shredded 
• cyan pepper, to taste
• Morton's Nature's Season Seasoning Blend, to taste

Directions:

• Preheat oven to 375 degrees.
• Cook and drain egg noodles.
• Drain chicken and place in a bowl, breaking it up with a fork.
• Season the chicken with cyan pepper and season salt to taste.
• Add the soup mix, water, chicken, and cream cheese to the noodles.
• Cook over medium high heat, stirring constantly, until cream cheese is completely melted and everything is blended.
• Pour mixture into a medium casserole dish and cover with shredded cheese.
• Place in preheated oven and cook about 15 minutes or until cheese is melted and starting to brown.

This will yield 4 generous size servings, 12 points per serving.  Pair this with some fresh steamed vegetables and this makes a great meal.  (If you steam those vegetables with I Can't Believe It's Not Butter Spray and some season salt or Cajun seasoning, they will be 0 points.)  YUMMY! 

Chicken & Corn Chowder

This is another recipe I just threw together with ingredients I had on hand.  It turned out really yummy!  I plugged the ingredients into the recipe app on Fitness Pal and a one cup serving comes out to 219 calories and only 19 carbs.  I will definitely be making it again in the future.

Ingredients:

• 1 - 12 oz. Bag Frozen Sweet Corn
• 1 - 15 oz. Can Sweet White Corn
• 2 - 12.5 oz. Canned Chicken Breast, Drained
• 4 Cups Chicken Broth
• 1 Block Cream Cheese
• 1 Packet Taco Seasoning
• 1 Packet Dry Ranch Dip/Dressing Mix
• 1/2 tsp. Ground Red Pepper

Directions:

• Place all ingredients in crock pot on high.  Cook for at least 4 hours.  Stir occasionally to break up and blend cream cheese.

Chicken Taco Soup

My family really likes this soup and it is also low calorie.  Because I am trying to lose weight and get healthy; I will be posting some lighter, healthier recipes.

Chicken Taco Soup

Ingredients:
2 12.5 oz. cans chicken breast meat, drained
1 12 oz. bag frozen sweet corn
1 can Rotel
4 cups chicken broth
1 can white beans
1 can light red kidney beans
1 packet of ranch seasoning mix
1 packet of taco seasoning mix

Directions:
Place all ingredients in a crock pot and cook on high for 4 to 6 hours.

110 calories per 1 cup serving

Note:  You can serve this with tortilla chips and shredded cheese.  Of course, that will add calories.

Easy Chicken & Rice Casserole

Ingredients:

• 2 cups instant brown rice
• 1 3/4 cups water
• 12.5 oz. can of premium chicken in water
• 1 can of cream of mushroom soup
• 1/2 cup of milk 
• 1/2 sweet onion chopped
• 2 tbsp of butter
• 2 tsp of chicken flavored broth base (I use Orrington Farms)
• 1 cup of shredded cheese

Directions:

• Heat oven to 350 degrees.
• Place medium size sauce pan on medium heat.  Add 2 tbsp of butter and chopped onion.  Saute onions until almost clear.  Add 1 & 3/4 cups of water and 2 tsp of chicken broth base.  Let the water come to a boil and add 2 cups rice.  When it comes back to a boil, turn down heat, cover and simmer for 5 minutes.
• Drain water from chicken.  Combine chicken and soup.  Add cooked rice to soup and chicken.  Stir in 1/2 cup of milk, more or less, depending on the consistency desired.
• Cook uncovered in a casserole dish for 20 minutes.
• Sprinkle on the cheese and return to the oven until cheese is melted and starts to brown.