Chicken Enchilada Soup

This is the easiest and fastest recipe I have “stumble” upon so far… And it is oh so yummy!!!

Ingredients:

1 can green chili enchilada sauce

1 (15 oz) can yellow corn, drained

1 Large (28 oz) can diced tomatoes (I used fired roasted)

1 can cream of chicken soup

1/2 package taco seasoning

1 (14. 5 oz ) can chicken broth

1 (15 oz) can black beans

1 can chuck chicken (or rotisserie chicken, shredded)

Directions

Open the cans and pour everything into a large pot

Simmer over medium heat until chicken is heated through

Serve with cheese, sour cream, avocado, fresh tomatoes, tortilla chips, etc.

Enjoy!!!

Bacon Potato Hash

Ingredients:

1/2 lb bacon (or more to taste)

2 Tablespoon Reserved Bacon Fat

1 Tablespoon Butter

2 Shallots, diced

2 medium Russet Potatoes, peeled and cut in half lengthwise

1/4 teaspoon dried thyme leaves

Kosher salt and Cracked black pepper, to taste

Directions:

Cook about 1/2 to 3/4 of a pound of bacon and reserve about 2 Tablespoons of bacon fat, remove off of the heat and set aside.

Mean while heat the potato halves in a large pot of room temperature water and bring to a boil, then reduce to a simmer and cook for 10-12 minutes. Potatoes should still be a little firm and not mushy.

After the 10 minutes, drain into a colander and cool down with cold tap water.

Once cool enough to handle, cut into 1/2 in cubes

In a cast-iron skillet, reheat the bacon fat with 1 Tablespoon of butter between medium/medium-low heat. Saute the diced shallots for 5 minutes until soft.

Add the thyme, salt, pepper and potatoes.

Stir once and continue to cook the hash stirring occasionally for about 10-15 minutes or until potatoes are cooked all the way through.

Lastly add the crumbled bacon pieces to potato hash, toss and serve.

Enjoy!!!