White Bean and Squash Soup

2 Tbsp olive oil
2 cups chopped yellow onion
3 bay leaves
2 stalks celery
garlic
1 pound of butternut squash (I buy this frozen at target, otherwise you have to buy a whole squash then dice it.  You can ask your grocer about it.)
1/2 pound ham hock (in the meat section, you could also probably leave this out if you have a bumch of ham to add to the soup)
8 c. chicken stock
1 15 oz. can of whole peeled tomatoes, drained
2 15 oz. cans of cannellini white beans, drained and rinsed
1/2 tsp thyme
fresh spinach
salt and pepper


sauté onion and bay leaved in oil.  add chopped celery, cook 2 minutes.  add garlic, cook a minute.  If using frozen squash - add ham, stock, tomatoes and thyme to pot, bring to simmer.  Simmer for 1 1/2 hours.  If using fresh squash, add it as well.  remove ham hock if using one.  Add white beans and frozen squash, cook for 15 min or so.  Add spinach, simmer until wilted.  Remove bay leaves before serving.

Chicken Enchilada {tomatillo}

Olive Oil or butter
1/2 medium onion, chopped
garlic
1 1/2 tsp cumin
1/4 c. flour
2 cups chicken stock or broth
chopped cilantro
2-3 pounds of chicken cooked and chopped (can use a deli roasted chicken)
salt
pepper
10 + flour tortillas (I usually use the smaller ones, taco sized and make more of them)
Monterey Jack cheese (or cheddar or Colby)
Sour cream
Herdez green salsa


Saute onion in butter/olive oil 5-7 min.  Add garlic and cumin and cook for another minute.  Sprinkle flour and stir, don't let it burn, gradually add chicken stock to make a sauce.  Stir on low simmer until thick.  Add half (or so) of the green salsa (I use Herdez).  Turn off burner.  Add some cilantro and fold in chopped/shredded chicken.  Season with salt and pepper.


Spread some green salsa on the bottom of 9x13 pan.  Coat tortilla with green salsa and put a scoop of the chicken mixture in the tortilla.  Roll up.  Place in pan.  Once pan is full, pour salsa over top and spread cheese over top.  Bake uncovered for ~30 minutes.


Serve with black beans and Mexican rice.  I use the store bought pouches of Mexican rice (yellow rice).  It's cheap.

Crock Pot Chicken Tortilla Soup

1 lb frozen chicken breasts (2-3)
1 15 oz. can Rotel tomatoes
1 10 oz. can red enchilada sauce
1 medium onion chopped
4 c. water (or combo of water and chicken broth)
1 tsp. cumin
1 tsp chili powder
1/4 tesp black pepper
1 bay leaf
1 10 oz. bag frozen corn
1 Tbs chopped cilantro (opt)


Place all ingredients in slow cooker.  Cook on low 6-8 hours or high 3-4 hours.  Take chicken out and shred then put back in.  Serve with tortilla chips or strips, cheddar cheese and sour cream.