Chicken Tortilla Soup
Servings: 6
1 med. onion, diced
3 cloves garlic (minced)
2 lbs chicken breast
15 oz black beans (drained)
15 oz corn (drained)
15 oz diced tomatoes
10 oz enchilada sauce
1/2 tsp oregano
1 tsp cumin
1/4 tsp cayenne
1 tsp salt
1/2 tsp pepper
4 cups water w/ 4 tsps Knorr chicken bullion
Toppings:
Tortilla strips
Shredded cheese
Sliced avocado
Cilantro
Lime
Salsa
Place all ingredients in the slow cooker and cook on high for 3 hours. Remove chicken and dice on cutting board, then return chicken to pot. Soup is ready. Serve in bowl and add desired toppings.
Slow Cooked Sticky Ribs
Servings: 2-4
RUB FOR RIBS:
3-4 lbs. ribs
4 garlic cloves, minced
1 Tbsp dijon mustard
1 tsp salt
1 tsp black pepper
1 1/2 tsps paprika
BBQ SAUCE:
1 1/4 cups ketchup
1 1/2 cups dark brown sugar
1/4 cup molasses or honey
1/4 cup + 2 Tbsp apple cider vinegar
1 Tbsp distilled white vinegar
1/4 cup water
1 Tbsp worcestershire sause
2 1/2 tsp ground mustard
2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1 1/2 tsp salt 1 tsp black pepper
Cut Ribs in half and rub. Place in slow cooker with ribs facing the walls and cook for 3 hrs. on high. Baste with BBQ sauce, cook another 40 min. on high. Baste again with sauce, cook another 50 min. on high. Remove from slow cooker and serve, cutting between ribs and smothering with more sauce.
GUINNESS CORNED BEEF TACOS
Servings: 8