Cafe Rio Style Chicken

From Wendy Hickman

(I doubled this in my crockpot and used the leftovers in cheesy southwestern soup.)

2 lbs chicken breasts

1/2 cup zesty italian dressing

1/2 T minced garlic

1 package of ranch dressing mix

1/4 cup water

1/2 T chili powder

1/2 T cumin

Mix ingredients and pour over chicken.  Cook in crockpot until chicken is fall-apart tender

 (or use pressure cooker - about 30 minutes on poultry setting after adding 1/2 cup chicken broth or water to the bottom of the pan). 

Use juice from crockpot to keep chicken moist.  Serve as taco, burrito, salad, or enchilada.

Cheesy Southwestern Chicken Tortilla Soup

An easy, cheesy soup made on the stovetop. From Mama T.

2-3 chicken breasts—cooked and shredded

15 oz jar salsa con queso

1 can cream of potato soup

1 c sour cream

1 can chicken broth (14.5 oz)

1 can diced green chilies

2 ½ c frozen corn Or 2 cans corn, drained

1 packet taco seasoning

¼ c chopped cilantro

Tostitos scoops chips

In large pot over medium heat add salsa con queso, cream of potato soup, sour cream and broth. WHISK together.

Switch to wooden spoon and add chilies, corn, taco seasoning, chicken and cilantro.

Bring to a simmer and serve or keep on low heat 1-2 hours.

Serve with tortilla chips.