Huevos Rancheros Tosdada

I LOVE Mexican food and flavors.  We live in an area where we can get absolutely AMAZING Mexican food, I have become a snob when it comes to many dishes.  Places I used to love just don't compare anymore.  It's a rough problem to have ;)  

So we can't always head out to the restaurants because we'd go broke...so on occasion I will try and re-create some dishes to eat at home.  This one has become a new favorite at home for a quick dinner or breakfast.  It is fantastic!

Huevos Rancheros Tosdadas

For the Avocado Salsa Verde:
2 medium tomatillos, husked and rinsed
1/2 jalapeno, sliced (seeds removed if you prefer less spice)
1 large California Avocado, peeled and pit removed
1/4 cup cilantro leaves, packed
1/2 lime, juiced
salt to taste

For the Black Beans:
1 (14.5 oz) can black beans, mostly drained
1/2 tsp each: Chili Powder, Garlic Powder, Cumin
1/2 lime, juiced
pinch of salt

For the Tostadas:
8 crunchy corn tostada shells
1 cup finely shredded cheddar cheese
8 eggs
salt and pepper
cotija cheese
fresh cilantro
sliced cherry tomatoes

Instructions

For the Avocado Salsa Verde:
Combine all the ingredients in a food processor or blender and pulse a few times, until mixture is mostly combined, but still slightly chunky. Set aside. (can be made up to a week ahead of time, store in an air-tight container in the fridge)

For the black beans:
Combine all the ingredients in a food processor or blender and blend until smooth. These can be made up to 4 days ahead of time. (store in an air-tight container in the fridge)

For the Tostadas:
Preheat oven to 400 degrees F. Line a large baking sheet with tinfoil and lightly spray with cooking spray. Place the tostada shells in an even layer on the baking sheet.
Spread about 1 to 2 tablespoons of the black bean mixture over the top of each tostada, then sprinkle with a couple tablespoons of shredded cheese. Bake for 3 to 5 minutes, or until cheese is melted.

Meanwhile cook your eggs to your preference. The eggs pictured are "sunny side up." Lightly coat a skillet with non-stick spray and heat over medium-high heat. Crack the egg into the skillet, season with salt and pepper, and cook for 2 to 3 minutes, until whites have set and yolk is still runny.
Place cooked eggs on top of the hot tostadas, top with the avocado salsa verde, sliced tomatoes, fresh cilantro and a little cotija cheese. Enjoy!

Recipe Source:  I Wash You Dry

Puerto Rican Style Beans

One of my FAV trips by far has been a cruise with friends to the Southern Caribbean.  We flew into San Juan, Puerto Rico and got to spend a few days there.  Our absolute favorite thing was just the rice and beans (and mofungo).  Trying to re-create the beans has been tough.  This recipe definitely gave me the flavor I was looking for, finally!  They were super good, I kind of impressed myself ;)  I will post about the chicken I made to go with it soon.  Enjoy!

Puerto Rican Style Beans

For the sofrito:
1/2 small onion
1/2 cubanelle (banana) pepper
3 cloves garlic
1/4 cup chopped cilantro

For the beans:
1 tsp olive oil
15.5 oz can pink or red kidney beans (I like Goya)
1/2 cup canned tomato sauce
1 medium potato, peeled and diced 1/4-inch (4 1/2 oz)
1 1/2 tbsp Sazon seasoning (homemade or store bought)
1 bay leaf
1/8 tsp oregano
kosher salt, to taste
black pepper, to taste

In a mini food processor, chop onions, garlic, pepper and cilantro. Add oil to a medium saucepan and sauté the chopped ingredients, cook on medium heat until soft, about 2 minutes.

Add the beans (not drained) to the saucepan along with 3/4 cup of water. Add tomato sauce, potato, sazon, bay leaf, oregano, salt if needed and pinch of black pepper. Bring to a boil, then cover and simmer on low for about 20 minutes, or until potatoes are soft. Discard bay leaf and serve over rice. Makes about 3 cups.

Recipe Source: Skinny Taste

Falafel Pita Sandwich with Yogurt Sauce

Not a week goes by that me and the hubs DON'T talk about our favorite places to eat in Ohio.  We haven't lived there for 2 1/2 years, and honestly we had so many favorite places and still crave them constantly!  One of these restaurants was 5 minutes down the road...the Olive Tree.  The first time we went was when I was in the really sick-y stages of pregnancy and did not love it.  Later on down the road I decided to give it another chance and seriously became obsessed.  We ate there at least 2 weekends a month, if not more.  We loved their shawarma, gyros, spicy feta, hummus, and tzatziki sauce to name a few.  My fav was definitely the falafel.  Falafel sandwich, salad, or straight up as an appetizer.  I have yet to find a place that makes Mediterranean food like the Olive Tree.

 I finally got the nerve to try making some myself.  Over the weekend we saw an episode of "Guys Big Bite" where he was making these, and I knew I just had to try!  My hubby has a deep-fryer, which makes cooking these a snap! 

And have you ever looked at the ingredients of falafel?  Beans, veggies, herbs...so great for you!  (minus the frying part :)  This sandwich offers up more than half your day's worth of recommended fiber, so eat up!  Perfect choice for a Meatless Monday.  These really were so, so good!

Falafel Pita Sandwich with Yogurt Sauce

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
Yogurt Dipping Sauce, recipe follows

Yogurt Dipping Sauce:

1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Kosher salt, as needed

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:
Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.

Yield: 1 cup

Recipe Source: Food Network

Black Beans and Rice with Chicken and Apple Salsa

Well, it appears we are headed to Mexico this summer!  So excited for a little child-free time with the hubs :)  In conjunction with that, I am feeling more pressure than ever to get these baby pounds gone.  Did I mention my baby is 14 months?!  Ya, it's time.  Overall, I have been eating much better, but I just can't get rid of my love of baking.  Being able to send treats with the hubs to work has been my saving grace lately.

My hubs loves hearty meals, and things like this usually are not what he wants for dinner.  When he came in the door he said "that looks way too healthy!"  By the time he was done, he said "I stand corrected once again."  He compared the dish to beans and rice we got in Puerto Rico that he LOVED!

And don't turn your nose up at the apple salsa.  It brings everything together and gives it that "fresh" element. So, so good!

Black Beans and Rice with Chicken and Apple Salsa
Adapted from Bon Appetit, January 2012 

1 cup chopped peeled Granny Smith apple
1/4 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
2 limes
1/3 cup finely chopped green bell pepper
1-2 tablespoons olive oil
3 garlic cloves, finely minced
1 teaspoon chili powder
3/4 teaspoons coriander
1/2 teaspoon cumin
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 rotisserie chicken, or 4 grilled chicken breasts
4-6 lime wedges

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet.  Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes.  Stir in broth and beans; bring to a boil.  Reduce heat to medium; simmer briskly, mashing some of hte beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice.  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges.  Serves 4-6.

Recipe Source:  Our Best Bites

Black Bean Soup

 I have been trying to come up with some new quick fix (no to mention healthy) meals.  My usual go-to on a busy night is chili-dogs, cobb salads, tacos, or grilled cheese and canned soup.  This soup is literally one of the easiest things I have made in a while, and I loved it, the hubster loved it, as well as our 5-year old.  Be sure to use low sodium chicken broth and beans to keep this more on the healthy end of things :)

Black Bean Soup


2-3 cans black beans (do not drain)
2 cans chicken broth
1 tsp. salt
3 cups cooked rice, white or brown
avocado, sliced
grated cheese
tortilla chips, crushed
sour cream
red onion
cilantro
(I have also seen people put ham in this, but have yet to try it)

Blend together the black beans with one of the cans chicken broth. Add black bean mixture, the other can of chicken broth, and salt to a large pan. Cook on medium heat until nice and hot. (You don't need to bring it to a boil).

In individual bowls, layer the rice, then the soup, then the other toppings.

Recipe Source: Favorite Family Recipes

Cheddar Green Bean Casserole

Sometimes I just don't have time to post a recipe.  I don't have time because it gets gobbled up before a picture can be taken!  That was the case a few years back with this recipe.  My hubby remembered how much he liked this casserole and asked me if I knew where I put the recipe.  At least I remembered that much!  So we made it for our very first Thanksgiving that we hosted at our house.  

Don't get me wrong...I like the recipe that uses cream of (insert your favorite) soup and canned green beans.  This one just has a little more love behind it and tastes phenomenal.  Enjoy!

Cheddar Green Bean Casserole

Topping:
4 slices sandwich bread, each torn into quarters
2 Tbsp. unsalted butter, softened
1/4 tsp. table salt
1/8 tsp. ground black pepper
3 cups canned fried onions (6 oz, about one can)  If the store sells cheddar fried onions then go for it!
1 cup cheddar cheese

Beans and Sauce:
Table salt
2 pounds green beans, ends trimmed, and halved
3 Tbsp. unsalted butter
3 medium garlic cloves, minced or pressed
Ground black pepper
3 Tbsp. all-purpose flour
1.5 cups low-sodium chicken (or vegetable) broth
1.5 cups heavy cream
3 cups cheddar cheese, shredded
2 cups canned fried onions

For the topping: Pulse bread, butter, salt & pepper in a food processor until mixture resembles coarse crumbs. Transfer to large bowl and toss with onions and cheddar; set aside.

Adjust oven rack to middle position and heat oven to 425 degrees.

If you are using fresh green beans, fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 Tbsp. of table salt, and the beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.  If you are using frozen green beans, just let them thaw and then pat them dry with paper towels.

Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add garlic, 3/4 tsp. salt, and 1/8 tsp. pepper.  Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Reduce heat to medium, add cream, cheddar, and fried onions. Season with salt and pepper to taste.

Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13×9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

Recipe Source:  Life and Kitchen

Tamale Pie

Last day of October...CRAZY!  Especially since I am planning on having a baby this month...time is FLYING! 

This tamale pie was perfect for a weeknight meal.  It is very similar to a taco soup, but more of an all-in-one meal with the cornbread cooked right on top.  My husband was especially fond of this one :)  Enjoy!

Along with today's recipe, I am sharing a yummy pie recipe over with Kiki and Company today...head on over and check it out along with Kiki's cute holiday ideas and prints! (Click link below)

Tamale Pie

1 lb hamburger

1 can tomatoes with green chiles

1 can tomato sauce

2 medium onions, chopped fine

1 small green pepper, chopped fine

1 can whole kernel corn

1 can kidney beans

1 packet taco seasoning

1 can diced black olives

1-2 cups of grated cheese

1 box Jiffy cornbread or corn muffin mix

Brown beef, taco seasoning, onion, and green pepper in a frying pan (approximately 10 minutes). Drain; add tomatoes, sauce, corn, kidney beans, and olives. Cook slowly for 20 minutes or until meat is done and all ingredients are warm. Put in a 9 X 13 baking dish. Sprinkle cheese over the top. Mix corn bread mix according to package directions, and spread batter over the top. Cover with foil and bake at 350 for 1 hour or until cornbread is golden brown and a knife in the center comes out clean. May serve with sour cream, salsa, etc.

Recipe Source: ward cooking club via Molly H.

Cobb Salad

I take a very loose interpretation of Cobb salad.  I like to switch up a few ingredients every time I make it based on what I have in the refrigerator.  I love that this salad is definitely hearty enough for a dinner...especially when you pair it up with a fresh slice of French bread. Yum!

The "classic" Cobb is as follows: 

Classic Cobb Salad

bacon
chicken
blue cheese
tomato
avocado
bibb lettuce
hard boiled eggs
and from what I've seen, the classic has may variations on dressing choices.  

I like to switch it up with things like:

black beans
olives
cheddar cheese
mozzarella cheese
corn
romaine lettuce

The dressings I prefer are:

balsamic vinaigrette
honey mustard 
ranch
raspberry vinaigrette
poppy seed
creamy Caesar

Use your imagination and come up with your favorite combination :)  What do you put on yours?  I'm always looking for new variations!

Bacon Wrapped Green Bean Bundles

This poor recipe got lost in the mix the last few months...between me being prego and not wanting to cook, or blog about food...these babies have been sitting in my file since Easter!!  They were so yummy and got gobbled up super fast by our friends we shared Easter with.  Try them with those yummy green beans growing in your garden...I bet they are even better that way!

Bacon Wrapped Green Beans

1/2 Costco bag of fresh green beans (frozen) or 3 cans whole green beans.  Boil with salted water until barely soft (unless using cans) 
  
1 lb bacon cut in half 
  
**Wrap 7-8 green beans with bacon.  Secure with toothpick and place in baking dish.  Drizzle topping over beans and sprinkle with garlic salt 
  
Topping: Dissolve 1 C brown sugar in 1/2 C melted butter.  Pour over green beans.  
  
Cover with foil.  Bake 45 min at 350.  Remove foil and return to oven and broil 15 minutes more to brown bacon until crisp.

Recipe Source:  It's Dinnertime

Crockpot Refried Beans

Continuing on my mission to share some ideas to have for your Cinco de Mayo dinner, today I'd like to share some side dishes you can serve up next to enchiladas or tacos.  All of these can be store-bought easily, but taste SO MUCH BETTER made from scratch!!

Crockpot Refried Beans

1 onion, peeled and halved

3 cups dry pinto beans, rinsed

1/2 fresh jalapeno pepper, seeded and

chopped

2 tablespoons minced garlic

5 teaspoons salt

1 3/4 teaspoons fresh ground black

pepper

1/8 teaspoon ground cumin, optional

9 cups water (I used chicken broth instead)

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Recipe Source:  Allrecipes

Slow Cooker Kielabsa and White Bean Stew with Tomatoes and Spinach

Happy Halloween!  Hope you are all having a fun and safe day :)  Here's a warm and yummy soup that is healthy and delicious that you can enjoy on cold days such as this one...

Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach

(Makes about 6 generous servings)

1 lb. (2 cups) dried small white beans
1 onion, chopped into fairly small pieces
1 T finely minced garlic
1 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
6 cups homemade chicken stock or canned chicken broth
1 can (14.5 oz.) petite dice tomatoes
14 oz. Kielbasa sausage, cut into half-moon slices (use low-fat turkey Kielbasa for South Beach Diet)
4 packed cups fresh spinach, coarsely chopped
freshly grated Parmesan cheese for serving (optional)

Pick over the beans, removing any broken ones, and add beans to the slow cooker. Chop onion, mince the garlic, and crush the spices with a mortar and pestle (or meat mallet) and add to the slow cooker. Add the chicken stock and diced tomatoes to the slow cooker and start to cook on low.

Cut the sausage in half lengthwise, and then slice it into half-moon slices. If you're going to be cooking this while you're not home, add the sausage now and cook on low for 8-10 hours (I would say closer to 10 or 11 hours), or until the beans are nicely softened. If you will be home, I would cook the other ingredients about 5-6 hours and then add the sausage. It will work either way, but the sausage will be softer if you add it for the entire cooking time.

When beans are done to your liking, chop the spinach, turn the slow cooker to high, and cook about 30 minutes more. Serve hot, with freshly grated Parmesan cheese for sprinkling on the stew if desired.
Recipe Source:  Kalyn's Kitchen

Mexican Haystacks

It comes as no surprise that I love me some Mexican flavors.  It is pretty safe to say that this is my very favorite type of food by far.  These haystacks were a fun alternative to the yummy Hawaiian Haystacks we've had in the past (although, these are completely phenomenal as well :)

Mexican Haystacks

8 oz cream cheese
2 C milk
1 C water
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tbl chicken bouillon
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
3-4 frozen chicken breasts
2 Can diced green chilies
1 bag frozen corn
2 cans black beans
2 cans Rotel
Fresh cilantro
cheese

(**This makes a big serving so 1/2 the recipe if needed)

Combine all ingredients but chicken, beans, corn and Rotel. Heat until smooth and blend until creamy. Immersion blender works best. Then add remaining ingredients and let cook all day, stirring occasionally.  Once chicken is cooked it can either be removed from crock pot to be diced up or the longer is simmers, the closer you'll get to it shredding on it's own :)

Serve over a bed of tortilla chips and rice with warm bread sticks. Garnish with cheese and fresh cilantro. YUM!!!


Recipe Source:  Yummy Fun

Dominican Republic (DR) Beans and Rice

We recently returned from a trip to the Southern Caribbean.  In Puerto Rico I was able to sample some authentic beans and rice from 2 yummy local restaurants (Mi Casita and Bebos).  They were AMAZING to say the least.  I decided I needed to try some for myself.  Although these are not quite as good as what we had, they were really good with some smoked sausage and fulfilled my craving.  


DR Beans and Rice


2 cans light kidney beans
1/2 c. chopped celery
1/2 c. chopped onion
1 cube chicken stock
1/2 t. chopped parsley
1/2 t. thyme leaves
1 T. chopped cilantro
1 T. tomato sauce 
1 T. oil
1/2 t. minced garlic
1 pinch of oregano
Salt and water


Heat oil in pot and add oregano, onion, garlic, celery, parsley, cilantro and thyme.


Stir and add 2 T. water. When the water has almost evaporated add the chicken stock and 2 more T. water, stir.


Add the beans and then add enough water to cover them. Let them reach a boil and then mash the beans over heat.


Continue to let boil at medium heat until it reaches a creamy consistency. Adjust salt to taste. Serve over rice.

Recipe Source: On My Menu

Quinoa and Roasted Corn Salad with Cilantro Vinaigrette

Happy Leap Day!


Ready or not, I will be cruising here in 2.5 weeks!  My body is definitely not beach worthy by any means, I am continuing my quest to eat well to maybe shed a couple more pounds before we go.  


I LOVE quinoa.  It is such a great side dish, I have tried it in a few different salads, and have loved it every time.   This particular version is packed with great stuff for you, it will not disappoint :)


Quinoa and Roasted Corn Salad with Cilantro Vinaigrette


2 cups of cooked Quinoa, rinsed and cooked according to package directions
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife (I charred 2 c. frozen corn in a pan)
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety or equivalent
1 small red onion, finely diced
¾ cups feta cheese, crumbled
1 ½ cups english cucumber, skin on and chopped small dice
1 can black beans, rinsed and drained
2 TB of chopped fresh cilantro leaves
Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette
6 T. Olive oil
2 T. Sherry vinegar
1 tsp. Garlic powder
2 T. Fresh cilantro, minced
½ tsp. Salt
10 Grinds of fresh ground pepper



Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.
When ready to serve salad, add the dressing and gently toss.


Recipe Source:  On My Menu

Balsamic Potatoes and Green Beans

I am always on the lookout for new side dishes to spice up our usual meat dishes.  After searching through Rachael Ray's recipes, I came across this yummy recipe that I thought would go great along with our beef tenderloin for Sunday dinner.  Balsamic is one of my new favorite flavors, and anything that has it in the title is immediately stashed away for later.  Enjoy :)

Balsamic Potatoes and Green Beans

1 1/2 pounds small new potatoes
Salt
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish

In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.

Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.

Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

Recipe Source:  Everyday with Rachael Ray

Crockpot Chicken Enchilada Soup

I wish my husband were a soup fan, unfortunately for me, he is not. I sneak some in every now and again to fulfill my cravings, and he usually doesn't gripe...well, maybe a little :)

I thought this soup was very flavorful and super easy to make.  I can never pass on a Mexican-type soup...they are a weakness of mine!

Crockpot Chicken Enchilada Soup

From:  Real Mom Kitchen

1 15-ounce can black beans, rinsed and drained1 

14.5-ounce can diced tomatoes (I used Rotel)

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-ounce can enchilada sauce (I used mild)

1 10.75-ounce can condensed cream of chicken soup1 

1/2 cups milk (I used skim)

1 cup shredded Pepper jack cheese (4 ounces)

2 chicken breasts

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. 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. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.