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I used a recipe called Slow Cooker-Creamy Chicken Taco Soup via Tips From a Typical Mom Blog. Only I cooked it normally on top of the stove. Delicious recipe!
Colombian Arepa's made with Pan Harina white pre-cooked cornmeal, salt, water, and cheese - my original photos are from 2009, with my daughter-in-law's sister, Lety. Tonight my daughter-in-law made the Arepa's. Authentic Colombian Arepa's use Queso Campesino cheese, which is unavailable here in the US, we used medium cheddar instead. Delicioso, with the Creamy Chicken Taco Soup.
With the help of my daughter-in-law we concocted a delicious soup tonight, using leftover rotisserie chicken (homemade).
2 tablespoons butter
1 tablespoon oil
1 cup chopped onion
1 cup sliced celery
1 cup sliced mushrooms
1 cup zipper peas, cooked
1/2 of a 16 oz. jar of roasted sweet red peppers, roughly chopped
2 cups chicken
4 medium red potatoes, peeled and diced
1 quart chicken broth
Salt, pepper to taste
Brown onion, celery, and mushrooms in oil and butter; add remaining ingredients, bring to a boil, turn to low and simmer for about 45 minutes. Serve over rice, and sides, if any, of your choice.
I honestly don't know, can't remember, what came over me to turn a perfectly good pot of soup into a casserole...Maybe the thought of all that cheese - had to have been. I've been craving it all day long, well, not actually craving it but EATING it. Yep. Okay, so you take your normal chicken taco soup recipe, cook as directed, THEN add a can of refried beans and a WHOLE 16 oz. package of your favorite shredded cheese...Don't assume this is 2 cups of cheese, like I would, no, it takes a lot of lightweight shredded cheese to make a 16 oz. package of it, more like 4 cups. Or more. So, I was on the line of thinking what would THICKEN the soup to make it a casserole.
Now, spread a bit of the "soup" in the bottom of a big flat casserole dish, I'm thinking somewhere around a 12"x18" size dish. Layer corn tortillas over the soup and up the sides of the pan, add a layer of cheese (light layer) :) more tortillas, more soup, cheese, use it all up, then add tortillas and more, you guessed it-cheese on top.
Optional: If you have some tortilla chips, crush up about 2 cups and sprinkle on top.
Optional: I had some leftover Velveeta/Rotel/Sausage CHEESE Dip, and I spooned 1 tablespoon over each corn tortilla.
Bake at 400 degrees until bubbly around the edges and the cheese is melted and tortilla chips are nice and golden brown.
Serve with chopped lettuce, Sula, sour cream, or ranch dressing on top of each serving, and more tortilla chips, or whatever you like. Heck add more cheese!!! Woohoo!
2010 Top Southern Style American Cuisine Blog Award: CookingSchools.net
My mission is to inspire women and girls of all ages to engage in, and enjoy the traditional feminine arts of the women before us. And to be womanly and feminine, and stand out in a world so opposed to this. Enjoying our feminine roles with no apologies.
Iced tea is too pure and natural a creation not to have been invented as soon as tea, ice, and hot weather crossed paths. ~ John Egerton