Chicken Enchilada Soup

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 2 cubanelle pepers, chopped
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can reduced-sodium chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• Vegetable cooking spray
• Suggested toppings: sliced radishes, diced avocado, sliced bell peppers, fresh cilantro

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, cubanelle peppers, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. Pass bowls of toppings.

Shredded Pork Tacos

Ingredients:
2.5 lbs boneless pork spare ribs (look for some with less fat)
1 cup apple juice (don't worry this isn't "sweet pork", it just balances out the saltiness)
1 (1.25 oz) package taco seasoning (I use McCormick)


Directions:
Place pork spare ribs in the slow cooker, pour apple juice over spare ribs.  Sprinkle with half of the taco seasoning the flip spare ribs and season with remaining taco seasoning.  Cover with lid and cook on low for 8 hours.  Trim fat from pork and shred, return to slow cooker for an additional 20 - 30 minutes in taco seasoned broth.  Strain broth or remove pork with tongs or fork when plating.  

Corn Salsa

Ingredients:
2/3 cup frozen corn, warmed
1 medium Roma tomato, diced
1 small Avocado, diced
2 Tbsp finely chopped yellow onion
2 tsp lime juice
1 dash garlic powder
Salt and Pepper to taste

Shredded Beef Tacos

Ingredients:


1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime


Serve with:
Warmed corn tortillas or warmed fresh flour tortillas*
Green or Iceburg lettuce, chopped
Monterrey Jack or Cheddar cheese, shredded
Guacamole or diced avocados
Sour cream
Fresh salsa
Cilantro
Freshly squeezed lime juice
Hot sauce



Directions:
In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper.  Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice.  Sprinkle roast with spice mixture.  Cover slow cooker with lid and cook on low heat 8-10 hours.  Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker.  Cover with lid and cook additional 30 minutes.  Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.  Serve with desired toppings. 

Shredded Chicken Tacos

Ingredients:
2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, optional (adjust according to desired heat preference or omit)


Directions:
Place chicken breast halves in the slow cooker.  In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 - 8 hours. Shred chicken (it's so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc.