In a large skillet add butter and sauté onions until soft and they have started to brown. In a crock pot, add the onions, Rotel®, green chiles, Ranch Style® Beans, cream of mushroom and cream of chicken soup, chicken broth and chicken taco packet; stirring to combine. Add the chicken breast, cover and cook for 3 hours on high.
Soup / Stew
In a large stock pot add the olive oil and onion. Cook the onion until it starts to become translucent. Add the garlic, chicken broth, chicken breast, lemon juice, lemon zest and greek herb blend to the pot. Bring to a boil and reduce heat to medium low, approximately 20 minutes, or until internal temperature of the chicken is 165˚.
In a large stock pot, add the following ingredients: diced tomatoes, tomato soup, vegetable broth, apple cider vinegar, garlic powder, Italian seasoning and red pepper flake. Bring soup to a simmer and cook for 20 minutes. Add the tortellini and cook for 4 minutes or until the tortellini float to the top. Remove the soup from the heat and add whipping cream and stir to combine.
In a large skillet, brown the ground beef with the taco seasoning. Set aside in refrigerator.
In a large crock pot, add all remaining ingredients. Cook on low for 5-6 hours, stirring occasionally. Half way through cooking, add the prepared ground beef.
Serve with Corn Pudding (See Recipe).
In a large skillet, cook the chicken with the onion, garlic and cumin. Add the remaining ingredients and let simmer for 20 minutes.
Serve over cooked brown rice and top with Parmesan cheese.
In a large sauce pan, sauté the chicken and garlic powder in oil until the chicken is done. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Remove from heat, stir in sour cream. Serve immediately.
In a slow cooker, combine the beans, tomatoes, corn, onion and bell pepper. Place the chicken breasts on top of the mixture.
In a large bowl, mix the enchilada sauce and the broth, gradually mixing in the milk until smooth. Pour sauce mixture over the chicken in the slow cooker.
In a large pot, soften the onion in the butter over medium-high heat. Add the half and half and the stock. Slowly stir in the flour until well blended. Add the potatoes, corn, celery, bay leaf and salt and pepper.
Cook over medium heat until potatoes are softened; about 20 minutes.
Chop asparagus into 1/2-inch pieces, reserving 8 of the spear tips.
In a large sauce pan, heat olive oil over low heat. Add onion. celery and carrots and cook for about 3 minutes. Add garlic and cook until fragrant; about 1 minute. Add asparagus, salt and pepper and cook an additional 5 minutes. Add broth, cover and simmer for 20 minutes.
In a large skillet, cook the turkey meat. Just before it's completely cooked add the onion and bell pepper and cook for about 5 more minutes.
Add all remaining ingredients and simmer over medium heat, stirring occasionally for about 30 minutes.
Serve over cooked white rice.