Faith, Food and Family

Watch me make this over on my YouTube channel Faith, Food and Family ! Chicken Tortilla Soup Ingredients: 1 onion, diced 3 cloves of garlic, minced (or you can sub garlic powder) 1 tbsp chili powder 1.5 tsp cumin 1 tsp Mexican Oregano 1 28oz cans of crushed tomatoes 32 oz carton of chicken broth/stock 1 8 oz bag of frozen corn 1 4oz can of green chiles 1 can of petite diced tomatoes (can use a can of rotel for more flavor) 1 15oz can of black beans (rinsed and drained) 3-4 cups of chicken cooked and diced or shredded Salt and pepper to taste Place all ingredients in the slow cooker (crockpot) and stir together. Cook on high for 4-6 hours. Add tortilla chips, avocado, cheese, etc. Whatever toppings you want.

Watch me make this over on my YouTube channel Faith, Food and Family ! This is a great twist on enchiladas that is meatless/vegetarian. Perfect for Meatless Monday! These are so good and quick and easy to boot! Cheese and Black Bean Enchiladas Ingredients: 4 ounces of cream cheese, softened 3 cups of shredded cheese, divided into a 2 cup portion and a 1 cup portion (I recommend a mexican blend and/or queso quesadilla cheese, but use what you like) 4 ounce can of diced green chiles, drained of any liquid 1 can of black beans, rinsed and drained 12 corn tortillas 19 ounce can of enchilada sauce (I vary what I use, but mostly use red) NOTE: Feel free to add any additional seasonings you would like. Cumin, chili pepper, mexican oregano, garlic powder, onion powder, etc. All would be delicious in this dish. Directions: Preheat your oven to 375 degrees. In a bowl, mix together the cream cheese, 2 cups of shredded cheese and the green chiles and set that to the side. I