Chicken "Goop" - for Burritos

3-4 chicken breasts
1 jar mild salsa
1 can black beans - drained, not rinsed
1 can diced green chilies


Add all ingredients in crock pot and cook on low 4-6 hours. Take out chicken and shred with forks. Return to sauce and stir to combine. Eat in burritos or tacos with cheese, lettuce, tomato, and whatever else you love. ¡Que delicioso!

Taco Soup

1 lb ground beef, browned and drained
1 (28 oz) can crushed tomatoes
1 can corn
1 can black beans - undrained
1 can kidney beans - undrained
1 envelope ranch dressing mix
1 envelope taco seasoning
1 small onion, chopped

tortilla chips, shredded cheese, sour cream - to top

Combine all (minus garnish) in crock pot and cook on low 4-6 hours. Garnish with toppings.

Mexican Chicken Corn Chowder

*From Melissa Lasly - Iowa City Wards Cookbook

3 skinless chicken breasts
1/2 c. chopped onion
1-2 garlic cloves, minced
3 Tablespoons butter
2 chicken bouillon cubes
1 c. hot water
1/2 tsp ground cumin
2 c (1 pt.) half and half
2 c (8 oz) shredded Monterey Jack cheese
1 can (16 oz) creamed corn
1 can (4 oz) chopped green chilies, undrained
1 tsp tobasco sauce
1 medium tomato, seeded and chopped
fresh cilantro to garnish

Cut chicken into bite-sized pieces. Brown chicken onion and garlic in butter until chicken is cooked through. Dissolve bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies, and tobasco. Cook until cheese is melted. Stir in tomatoes. Serve immediately; garnish with cilantro.

**I add white beans or hominy to make this a little heartier. Then it kinda becomes a white chili. Delish! Thanks Melissa!!!