Time 30m Yield 8 servings, about 1 cup each Number Of Ingredients 9 Steps:
Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally. Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium heat 8 min. or until chicken is done and onions are tender. Meanwhile, heat broiler. Ladle soup into 8 ovenproof bowls; top with cheese. Broil, 6 inches from heat, 2 to 3 min. or until cheese is melted.
Time 30m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Heat oil over medium heat in a soup pot. Add onions and cook until translucent. Add garlic and cook an additional 2-3 minutes. Add chicken and taco seasoning and stir, letting heat open up the spices. Add the rest of the ingredients, except the cilantro and sour cream. Simmer for 20-30 minutes. Add a dollop of sour cream and a sprinkle of cilantro to each bowl before serving.
Time 35m Yield 8 Number Of Ingredients 9 Steps:
Heat oven to 350 degrees F. Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Bake 15 to 20 min. or until heated through.
Time 1h5m Yield 12 servings (4-1/2 quarts). Number Of Ingredients 18 Steps:
Crumble chorizo into a Dutch oven. Add the carrots, onion and garlic. Cook over medium heat until chorizo is fully cooked. Drain; remove and set aside., In the same pan, saute the chicken, salt and pepper in oil until no longer pink. Add sweet potatoes, corn and red pepper; cook 5 minutes longer., Stir in the chorizo mixture, broth, beans, tomatoes, V8 juice and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. Stir in spinach; cook until wilted.
Time 4h20m Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
Put the ingredients into the crock pot (3 quart size or bigger) in the following order: All beans, corn, celery, onion, carrot, chicken, tomato juice, tomatoes, garlic, garlic, basil, oregano, sage, paprika, bouillon, and bay leaves. Cook on high for 4-5 hours or on low heat for 8-10. Note: My chicken was still partially frozen and it took 4.5 hours on high heat. Remove and discard bay leaves. Enjoy!
Time 45m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 15 Steps:
In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender. , Stir in the soup, cilantro, lime juice and chicken; heat through.
Number Of Ingredients 15 Steps:
Add all ingredients to the slow cooker, stir to combine. Cover and cook on low 6-8 hours.
Time 30m Yield 5 Number Of Ingredients 10 Steps:
Spray a 3-quart saucepan with cooking spray and heat over medium heat for 1 minute. Add the chicken, pepper, chili powder and garlic powder. Cook for 5 minutes stirring often. Stir the broth, corn and rice into the saucepan. Heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Stir in the cilantro. Serve each serving of soup with 1 lime wedge.
