Vacation Recovery

Whew... I just returned home from a fantastic vacation to Utah to visit family. Since I haven't been shopping yet, dinner is going to be an easy one. Most of the ingredients for this delicious taco soup, should be in your pantry. (I hope they are in mine!!) Enjoy!



Emily's Corner Taco Soup



4 C water
4 chicken bouillon cubes (or 4 tsp bouillon granules)
1 can Black Beans, drained
1 can Corn, drained
1 can Cream of Chicken soup
2 C cooked and shredded chicken (you can use canned chicken if you are really in a hurry)
2 T dried onion (or fresh if you prefer)
1/2 packet taco seasoning
1 cooked rice *hint: When you cook rice for a meal make 1-2 cups extra. Place 1 cup of cooked rice in a Ziploc bag and place in the freezer. When you need rice quickly, grab the bag out of the freezer, pop it in the microwave for a few minutes and Wallah, you have rice fit for a meal.

1 C cheddar cheese, grated


1. Boil water, add bouillon and allow to dissolve.
2. Turn to Med. low heat and add all remaining ingredients except the cheese. Simmer on low for 30 minutes.
3. Add cheese, stir until melted.
4. Serve with sour cream and corn bread.



Corn Bread


1 C flour
1 C cornmeal
1 T baking powder
1/4 C sugar
3/4 tsp salt
1 1/8 C milk
1 egg
1/4 C vegetable oil

1. Preheat oven to 400 degrees
2. Mix dry ingredients together. Combine milk, egg and oil in a separate bowl.
3. Add milk mixture to dry mixture and stir just until moist.
4. Pour in a 8x8 glass baking dish that has been well greased.
5. Bake for 20-25 minutes. Do not over bake!

Chicken & Corn Enchiladas

Try this unique blend of corn, chicken and corn tortillas. You can serve this enchilada style casserole with Salsa if you prefer, but I found that the salsa masked the flavor of the corn.

6 corn tortillas
1 T butter
3 green onions
2 chicken breasts- cut into bite size pieces
1 T Montreal Chicken Seasoning
1/2 T Season All
1 tsp salt
1 tsp pepper
1 Can yellow corn, drained
1/4 C water
1 Cup Sour cream
1/2 C shredded Cheddar cheese
1/2 C shredded Pepper Jack cheese

Melt butter in pan. Add onions, chicken and all spices. Saute until chicken is no longer pink. Add corn and water. Cook over medium heat for 5 minutes stirring occasionally. Remove from heat and add sour cream and pepper jack cheese.

Cut the corn tortillas in half and lay on the bottom of a greased 8x8 casserole dish so that the entire dish is covered. Spread half of corn mixture on top. Sprinkle with cheddar cheese. Repeat layer ending with cheese top.

Bake at 350 for 30 minutes. Or (if you are in a hurry), microwave uncovered for 10 minutes on high.

Serve with sour cream and cilantro.