Chicken Tortilla Soup - Wildtree

Chicken Tortilla Soup - Wildtree freezer crock pot meal

8 boneless, skinless chicken thighs

15 oz can diced tomatoes, undrained

15 oz can tomato sauce

3 cups chicken broth

1 small onion, diced

1 cup frozen corn

1 pkg Robust Tortilla Soup mix

½ tsp Ranchers Steak Rub

On cooking day:

4-6 tortillas, cut into strips

½ cup shredded cheese

1 avocado, peeled, diced and tossed with lime juice (optional)

Fresh cilantro – chopped (optional)

Mix together all ingredients in a bag and add label. Double bag and freeze.

Thaw in fridge before cooking.  Place contents in slow cooker.  Cook on high for 3 hours until chicken is tender.  Remove chicken and shred or cut into bite-size pieces.  Return to slow cooker and put temperature on low to continue cooking for one hour. 

Toast the tortilla strips by arranging on an oiled baking sheet.  Spray strips lightly with oil Place under broiler for 1-2 minutes until lightly browned.  Turn over, spray with oil and return to broiler for 1-2 minutes.  Watch closely so they don't burn.   You can add salt, cumin, chili powder or other seasoning by sprinkling lightly after spraying with the oil.  Serve in soup bowls, topped with cheese, avocado and cilantro.

Marinated Cucumbers and Onions - Wildtree

This is based on a recipe I found on the Wildtree website.  You can see the original recipe here.

Marinated Cucumbers and Onions

4 mini cucumbers, trim off ends and slice 

1/2 red onion, cut into slices

1/2 cup apple cider vinegar

1/4 cup water

1/4 cup honey

1/8 cup Wildtree Natural Grapeseed Oil

1/2 TBSP Wildtree Garlic Galore Seasoning Blend

1/2 TBSP Wildtree Dill Dip Blend

Place cucumbers and onions into a heat resistant bowl.  

In a sauce pan, combine vinegar, water, honey, and heat to a boil.  Add the Garlic Galore and Dill Dip Blend.  Stir until combined. 

Pour mixture over the cucumbers and onions.  Refigerate at least one hour before serving.  Best is marinated overnight. 

Bacon Jalapeno Cheddar Bread

This is based on a muffin recipe on the Wildtree website.  You can see it here.

Bacon Jalapeno Cheddar Bread

Toasted with some cream cheese

1 package Wildtree Quick and Easy Beer Bread
1 cup milk
1/2 cup shredded fiesta cheese (or cheddar)
4 oz can diced chilies, drained (use 1/2 can if you don't want it so spicy)
2 slices bacon, cooked and crumbled

Preheat oven to 350.   Mix together all of the ingredients.  Coat loaf pan with spray oil.  Transfer the batter to the loaf pan.  Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.  Let sit for 5-10 minutes before removing from the pan and cooling completely.

Chicken Avocado Burritos

Found this recipe on Pinterest and made a few modifications (of course)

Chicken Avocado Burritos

2 to 2 1/2 cup cooked shredded chicken

1/2 cup Mexican cheese blend

1 avocado, diced

1/2 tsp Wildtree Chipotle Lime Rub

Flour tortillas - I used fajita size and needed 10. 

Spray oil

Mix the chicken, cheese, avocado, and Wildtree Chipotle Lime Rub together in a mixing bowl. 

Place about 1/4 cup of the mixture in the center of a tortilla.  Fold up from the bottom, then fold in the sides.  Lastly, roll it up over the top to the tortilla.  

These can be cooked on the grill and probably could be baked.  I used my George Foreman grill.  Spray the grill with a little oil.  Arrange the burritos on the grill and close.  Cook for several minutes until browned and warmed through.  

Serve with salsa, sour cream and guacamole. 

These can be frozen up to 3 months according to the original recipe.  I would probably use the option to cook before freezing - might as well while the grill is hot.   Then you just heat in the microwave for 3 minutes or until warmed.  

I think they would be good with additional ingredients such as corn, black beans, green onions, and green chilies.  I will have to experiment :-)