Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.
Please come back and Join me for Freezer Food Friday.
I made this for dinner last night with a few modifications( I used taco seasoning for the chili powder, I left out the cheese and did not have the tortillas ). This is a wonderful cold weather soup. It will be made again.
Hacienda Chicken Stew
3 Cups Chicken, cubed
1 Can (10.75 oz) Condensed Cream of Mushroom Soup
1 Can (10.75 oz) Condensed Cream of Chicken Soup
1 Can (10 oz) Ro-tel Tomatoes with green chilies
1 Med Green Bell Pepper, chopped
1 Med Onion, chopped
1-1/2 tsp Chili Powder
1/4 tsp Coarse Ground Black Pepper
1 Cup (8 oz) Monterey Jack Cheese, shredded (for garnish)
12 (6-inch) Corn Tortillas, for serving
In crock-pot, combine chicken, soups, tomatoes, bell pepper, onion, chili powder and pepper; mix well.
Cover and cook on Low for 6 to 8 hours. Serve ladled into bowls and garnish with cheese, with tortillas on the side.
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