Skillet Chicken Nachos

This is seriously THE easiest thing to whip up for dinner - 20 minutes and one skillet and your good to go. And it is super tasty. It has had rave reviews everytime I've made it.

Skillet Chicken Nachos

Makes 6 servings | from Betty Crocker.com

(image from Betty Crocker.com)

-1 T olive oil

-1 1/4 lb boneless, skinless chicken breast, cut into 1/4 inch pieces

-1 oz taco seasoning

-1 8oz can tomato sauce

-1 medium red bell pepper, chopped (approx. 1 cup)

-1 15 oz can black beans, drained

-1 7oz can corn, drained

-2 cups shredded Mexican cheese blend (I just use cheddar)

-Tortilla chips

-1/4 cup chopped fresh cilantro

In 12 inch nonstick skillet, heat oil over medium high heat. Cook chicken in oil 3-5 minutes, stirring occasionally, until no longer pink in center.

Stir in taco seasoning, tomato sauce, bell pepper, beans, corn, and 1 cup of the cheese. Reduce heat to medium; cook 3-5 minutes, stirring occasionally, until heated through and cheese is melted.

Remove from heat and sprinkle on remaining cheese and cilantro before serving. Serve over tortilla chips.

Chicken Enchilada Soup (Crockpot)

Chicken Enchilada Soup

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.