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Crockpot White Chicken Chili

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Crockpot White Chicken Chili
Course Main Dish
Cuisine Mexican, Soup
Prep Time 10 minutes
Passive Time 6-8 hours
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican, Soup
Prep Time 10 minutes
Passive Time 6-8 hours
Servings
people
Ingredients
Instructions
  1. With chicken being last, pour all the ingredients in a crock pot. Mix together and cook on LOW for 6-8 hours.
Recipe Notes

White Chicken Chili can either be made in a crockpot or a regular pot. If you do choose to use a regular pot, make sure you're available to stir it every once in a while throughout the cooking hours. 

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Taco Soup


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Taco Soup
It's so easy you'd think it would taste bad! And although this is a mild taco soup generally; it does take well to adding a little kick if you'd like. We've had this soup during basically any time of year, because it's so delicious! So don't you worry that you're limited to just winter time with this easy recipe. Enjoy!
Course Main Dish
Cuisine Mexican, Soup
Cook Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Optional Toppings:
Course Main Dish
Cuisine Mexican, Soup
Cook Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Optional Toppings:
Instructions
  1. Brown the beef in your cooking oil of choice.
  2. While it's browning, open and drain the beans and corn.
  3. Pour in the drained cans. Then pour in the can of tomatoes & chilies.
  4. Add the taco seasoning. Mix around and keep adding more until you're satisfied with the taste.
  5. Cover. Let simmer on low heat for 30 minutes.
  6. Serve warm with desired toppings! Mmmm 🙂
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Cilantro Lime Shrimp

Cilantro Lime Shrimp

Written by Denae

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I kind of have an obsession with shrimp. It’s not as severe as my obsession with coconut, but you can only imagine how happy coconut shrimp makes me! I’m also constantly on the lookout for making recipes that are easy, fast, and tasty! Aside from some manual labor on the shrimp, which can easily be avoided by purchasing shrimp that are already shelled and deveined, this meal is super fast!

The tart lime and flavorful seasonings make this dish a real treat. Although I always pick quinoa over rice, it can be served with rice and still be wonderful. Give it a go and let us know what you think!

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Print Recipe
Cilantro Lime Shrimp
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Cook your quinoa (or rice) according to the instructions on the bag. I add the juice of half a lime to the water to give the quinoa more flavor.
  2. If you bought shrimp that wasn't already shelled and veined, these pictures will help you. Pinch the end of the shrimp and pull the shell off the surface, then remove the feet from the bottom of the shrimp. After, cut along the outside of the shrimp, just deep enough to see the colored vein. Remove the vein from the shrimp and throw away.
  3. Heat the oil in a deep pan. Toss in those shrimp and drizzle with the other half of the lime as they turn from gray/blue to pink. This should only take about 5 minutes.
  4. Add the drained black beans and drained sweet corn. Mix in the spices. Mix in the quinoa. Simmer until everything is warmed up.
  5. Serve with freshly chopped cilantro and a sliver of lime. Voila! Dinner served and family is happy 🙂
Recipe Notes

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