Taco Soup

Taco Soup

by Cheryl Cardall

(use the Costa Vida chicken recipe)
2 Tablespoons oil
1 small onion, diced
1 jalapeno, seeded and diced
5 cloves garlic, minced
...6 cups chicken broth
1 (14 ounce) can diced tomatoes
1 can black beans, rinsed and drained
1 (4 ounce) can chopped green chilies
1 cup cilantro, chopped
Costa Vida chicken shredded
sour cream
avacado
shredded cheese
tortilla chips, crushed
Saute onion in oil. When onion is transluscent, add chopped jalapeno and garlic cloves. Cook for a couple of minutes then add chicken broth, tomatoes, black beans, green chilies, chicken and cilantro.
Serve with sour cream, avacado, cheese and tortilla chips.

Costa Vida Chicken

Costa Vida Chicken

by Cheryl Cardall

1 small bottle Kraft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic, minced
5 lbs.  skinless, boneless chicken breast (this recipe can be easily halved but make a full batch and freeze the leftovers for another meal!  Good menu planning!)
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour

I put the rice/beans in  the tortilla with the chicken and a little bit of cheese and sour cream.  I ate this more as a tace in a corn tortilla.  They were yummy!

Cilantro Lime rice (I added black beans at the end)

• 1 Tbsp. olive oil
• 1 cup basmati rice
• 1 1/2 cups chicken broth
• 2 to 3 cloves garlic, minced
• 2 Tbsp. fresh lime juice
• zest from one lime
• 1/2 cup cilantro, chopped
• 1 tsp. salt

Directions:

Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.
Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time

Green Salad with Feta Cheese

Green Salad with Feta/Rice vinegar dressing

by: Cheryl Cardall

2 heads romaine hearts (super yummy if you chill in ice water first)

2-3 carrots (I chop all veggies with my food chopper..except the avocado)

3-4 green onions

1-2 tomatoes

1 avocado

1 red or orange pepper (if I have it)

Crumbled Feta cheese (to taste)

Dressing

1-2 TB olive oil

Rice Vinegar (to taste….I usually do 5-6 shakes of it)

Garlic Salt to taste

Toss well after putting dressing and garlic salt on.