We have been blessed this year with a great harvest, especially tomatoes. I decided to make and can soup with some of them. If you have never done this let me encourage you. It is not only healthy for your body but also your budget! I did quarts for our family, pints for lunches and to share and even half pints for Rick to take to work. It even makes a nice gift for someone who is sick or maybe having a baby.

3-6 slices of bacon
2 bell peppers, chopped- I use a orange and a yellow or red
onion-chopped
several celery stalks- chopped
enough chicken for your family-I use about 9 breasts-boneless skinless (you could use the thighs)I also  like mine sliced into strips
Cajun seasoning
canned diced tomatoes-at least one 14 1/2 oz can- but do it to your taste
enough rice for your family- I think I make enough for 10 cups

**You need your rice to be cooked by the time you need to eat so time this part accordingly, making rice whenever you need to during the day. I use a rice cooker and I think it takes about 30 min.

Cook bacon till crisp -take out and crumble and set aside

Using the bacon grease cook veggies- use a slotted spoon and remove veggies into crock pot

Using this same grease cook chicken. I have to add a little chicken broth because it is a bit too dry by this time. Cook about 5 min. until browned on all sides.

Put chicken and liquid into crockpot and stir up. Cook on low for @6-9 hours( this really depends on the thickness of your chicken you want the juices to not be pink.) I sometimes add a bit more chicken broth if it looks too dry-we like the juice to pour over the rice.

When the chicken is done grab a helping of rice and pour some of the chicken mixture over the top. I usually have a green salad and some sliced apples, green beans and maybe warm bread with it for dinner.

This is really 2 recipes but the second is made from leftovers of the first.
It does not have a name because I made it up.


pork loin roast- the cheap huge one from costco or cash n carry- but use only 1 as they are packaged in 2
ortega diced green chilis- large can
green enchilada sauce- you can use the red if you prefer
sliced limes
sour cream
cilantro
black beans-canned- 2-4 reg. cans depending on how beany you like things
diced tomatoes-large can
flour tortillas

slice as much fat of the roast as humanly possible and put in your crock-pot with about 1 Cup of chicken broth. I sprinkle my roast with pepper, cajun seasoning (once you use this you will be hooked for spicier dishes) I do not use much salt but a little is good
add peppers and you can add some cilantro-save some as fresh
cook on high for about 4 hours-until it can be torn apart easily
grab some tongs and shred the pork inside the pot
pour in beans and tomatoes
cook until warmed through nicely- about another hour

slice your limes put into bowl
chop your cilantro put into another bowl

warm tortillas and add a scoop of meat mixture using slotted spoon. Roll as you do burritos. Fry on lightly oiled griddle to brown and seal. place on plate drizzling enchilada sauce over the top. garnish with sour cream and cilantro- guacamole if you have it- before eating squeeze a lime over top to bring out the flavors.

Now with your leftover meat mixture (even if it is a little) add enough chicken broth, more beans & tomatoes if needed, pour in the leftover enchilada sauce and any cilantro you have left. You can add corn and cabbage too. Let simmer all afternoon and you have enchilada soup. Serve with warm tortillas and garnish with sourcream and don't forget to squeeze a lime into your soup!

I am sorry if I sound vague at times- obviously this is not an exact science so just do what you like and enjoy!