I am not a huge soup fan, but when I found this in once again a Gooseberry Patch recipe book, I thought I should make it! Kevin is a huge mexican food fan and I knew he would like this-I was not wrong. I had been meaning to make Joelens beer bread for a while now, I thought this would be the perfect meal to make it for. The bread did not fail me, it was wonderful!
2 cans chicken broth
10 oz canned chicken (drained)
1 can rotel (drained)
1 can corn (drained)
1 can black beans (drained & rinsed)
I also added a small box of Velvetta.
Open all cans and pour into a medium stockpot. Simmer over medium heat until heated through. Serve with tortilla chips and shredded cheddar cheese.
I served with Joelens beer bread with cheddar cheese and minced garlic.
I made this on a Sunday night for dinner and for lunch that day I made:
Chicken Ranch Quesadilla's using my handy quesadilla maker that I love!
Tablespoon or so of Ranch dip
Handful of cheddar cheese
5 oz of chicken (drained-this made 2 quesadillas)
couple tablespoons bacon bits (I used the refigerator ones)
Spread ranch dip on one tortilla, then sprinkle on cheese, chicken and bacon bits. I put in my quesadilla maker for a couple of minutes, until it was golden on the outside and then cut using a pizza cutter. These were very good!
Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
12 Fun & Delicious Reasons To Visit Chicago!
48 minutes ago