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Super Simple Chicken Taco Soup

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How many times in my life, after a very indulgent food weekend, have I said the words, “I’m going to have eat nothing but baked chicken and broccoli all next week!”?  I’m sure that those who know me roll their eyes as they laugh, because it’s no secret that I am not a fan of self-deprivation. This girl gotta eat!  In fact, I often find that when I try to deprive myself of food that makes me feel satisfied, I end up eating more in the long run.  Just about the only thing that helps me get myself back on track after a few days of eating “all the things” is doing some serious food-prep leg work.  

If you’ve been following around here for long, you know that I am a big fan of soups and stews.  I’m one of those people who can eat a bowl of soup or chili in the middle of an August afternoon.  Soups and stews are super easy to make and can easily fit into my food planning and pre-prepping rotations.  They are also great to help me feel full without going full-tilt down a crazy eating path. This Super Simple Chicken Taco Soup is one of my favorite make ahead meals.  It’s my go-to lunch this week and is saving me after a weekend of eating out.  ~ Tracy 

SuperSimpleChickenTacoSoup

Ingredients:

4 medium sized chicken breasts, cooked and shredded

1 can black beans, drained (15.5 oz.)

1 can pinto beans, drained (15.5 oz.)

1 can tomato sauce (8 oz.)

1 can diced tomatoes and green chiles, such as Ro-Tel

1 c. frozen corn

½ c. finely chopped yellow onion

½ c. finely chopped red bell pepper

1 c. water

2 T. taco seasoning

1 tsp. cumin

1 tsp. chili powder

Add all ingredients together in a large stock pot or soup pan.  Bring to a low boil and then reduce heat to a simmer. Simmer on low heat for approximately 30 minutes.

Serve topped with your favorite shredded cheese or sour cream.

This soup makes approximately 7 cups and is zero points/cup on the WW Freestyle/Blue plan.

 

 

Mexican Street Corn Salad

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Mexican street corn (elote) is all the rage.   It’s basically been the epitome of summer cuisine this year. Everywhere I turn, it’s offered. Restaurants, farmers markets, food trucks — you name it. For those of you that have not been introduced to it yet, you have been missing out.  It combines a wild variety of Tex-Mex flavors to transport you to another not-so-far-away land…hopefully one that includes a beach. ☺

Anything that is this popular and all the buzz must be sticking around.  This salad (off the cob) version is equally spectacular. I scribbled down this recipe one day on my lunch break and knew I had to make it soon.  When I mixed this together, even I was surprised how good it was. It has all the flavor you want in traditional street corn plus some tasty twists of my own.  Try it while corn season is HOT!!  ~Kathy

MexicanStreetCornSalad_Logo

Salad Ingredients:

  • 6 ears of corn, husks and silks removed; cooked and cut off the cob (about 4.5 cups of corn depending on size of ears)
  • 2 T. cilantro, chopped
  • 1 to 2 T. jalapeno, finely chopped (seeds and ribs removed)
  • 1/4 c. red onion, finely chopped
  • ¾ c. queso fresco, crumbled fine

Sauce Ingredients:

  • 1/3 c. light miracle whip
  • 1/4 c. plain non-fat Greek yogurt*
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1 T. lime juice, freshly squeezed
  • 1/2 tsp. lime zest
  • salt & pepper to taste

Combine sauce ingredients in a small bowl.  Mix well and set aside.

In a medium sized mixing bowl, combine salad ingredients, except cheese.  Stir in sauce ingredients.  Add cheese, fold together and serve.

WW Info.:  Makes 6 one-cup servings at just 2 points each.

*May use low fat sour cream instead of non-fat Greek yogurt; it’s 3 points per cup with this substitution.

Aunt Annie’s Green Chile Corn Casserole

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Ever have a day when all you want to do is hang out with the kids instead of spending time in the kitchen? Well, Robin felt that way daily while she was going to school and working full-time. 🙂 We’re sure many of you can relate to an overly busy schedule at times…Enter Aunt Annie’s green chile corn casserole!

Always one of our favorites, this rich and creamy corn dish with a mild chile flavor can be thrown together very quickly – and even cooked in the microwave if needed on those days when the oven is full.

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Garnish with a pepper if you want to get fancy!

This recipe makes enough for a crowd, so you may want to cut it in half. This is the perfect side dish for busy week nights, but it’s decadent enough to serve on holidays. ~Robin

Ingredients:

  • 2 4-oz. cans of chopped green chiles, drained (Hatch chiles are best, if available)
  • 4 15-oz. cans of whole kernel corn, drained
  • 2 packages cream cheese, softened to room temperature
  • 1 stick butter, softened
  • ½ c. of milk
  • Salt to taste

Instructions:

Heat oven to 350 degrees F.

Soften cream cheese and butter in the microwave (just enough that they’ll mix in well), heating on high for short intervals. Set aside.

Drain chiles and dump into a small separate bowl; remove any stray stems.

Place drained corn into a 3 quart, oven-safe casserole dish. Add drained chiles, cream cheese, butter, and milk. Stir together, then salt to taste (will taste saltier when cooked so be sure to err on the side of caution with salt). Cook until boiling.

Tips:

For better presentation, stir well again before serving.

If cooking in the microwave, loosely cover the dish with a paper towel to prevent splattering or, if using a lid, be sure to tilt the lid to the side to allow space for steam to vent for safety. Cook on high, first for 3 minutes, then in 2 minute intervals, stirring each time.