White Chili

4 cans great northern beans

1/2 jar 24 oz Pace Picante sauce (mild or medium, depending on desired heat)

1 can green enchilada sauce (or about 2 cups)

1 can corn

2 c. chopped frozen spinach

1/2 c. chopped cilantro

2 T. lime juice

2 t. chili powder

1/2 lb. grated monterey jack or pepper jack cheese

3 chicken breasts, cooked and diced or shredded

Drain one of the cans of beans. Add Beans and Picante sauce to a large soup pan or crock pot. Cook on medium or so until hot (Cook the chicken while the beans warm). Add the grated cheese and stir well until melted. Add chicken and stir again. 

If you want more of a soup than a chili don't drain the one can of beans.

Steak Fajitas

1 med steak, sliced thin
1 yellow onion, sliced
2-3 bell peppers (red, yellow, green)
Fajita spice packet
Oil (2-3 tablespoons)
Sour cream
8 whole wheat flour tortillas
Limes, cut in wedges
Cilantro, chopped
Queso Fresco (a slightly salty, crumbly, white Mexican cheese that is wonderful!  You can find it in the cheese area of most any grocery store)

Sauté meat in oil.  Add spice pack, onions, and peppers,  If freezing right away, dish hot mix into containers.  Top with a dollop of sour cream, a little crumble of cheese, cilantro, and a lime wedge.  Warm tortillas slightly in microwave and fold into quarters (so they fit into a plastic sandwich size ziploc bag).  I store 2 tortillas per serving of filling. When it is time to eat this freezer meal, warm both the filling and the tortillas.  Squeeze the lime over your fajita and enjoy!

Tortilla Soup

• 2 tablespoons olive oil
• 1 cup chopped onions
• 2 teaspoons minced garlic (or 2 cloves)
• 1 1/2 teaspoons salt (or more to taste)
• 1 1/2 teaspoon ground cumin (or more to taste)
• 1/2 teaspoon ground coriander (or more to taste)
• 1 small can tomato paste
• 6 cups chicken broth
• 1 pound cooked chicken, shredded
• 1/4 cup chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 6 corn tortillas, cut into 1/4-inch-thick strips
• Toppers: chopped avocado, chopped tomatoes, queso fresco (delicious salty, crumbly, mexican cheese), chopped cilantro, lime juice, sour cream (Tillamook brand is THE BEST), and either tortilla chips or corn tortillas cut into strips, tossed in olive oil, and baked at 350 for 15-20 minutes - yum!

In large pot, heat the oil on medium-high heat. Add the onions and garlic and cook until almost translucent.  Then, add the tomato paste, chicken broth, herbs, and frozen chicken tenderloins and cook on a low boil for about 20 minutes, or until chicken is done. Fish out the chicken and shred it.  Add back the chicken and simmer for 5 minutes.  Add the cilantro and lime juice, and stir well. Garnish with toppings: avocado, tomatoes, queso fresco, tortilla stips, cilantro, lime, and sour cream.