mexican

Since I’m traveling to the gorgeous Southwest today, I thought it would be perfect to feature a southwestern dish today on NTTC.

Today’s recipe actually comes from a recommendation from one of my favorite readers… who I had a chance to meet this summer in Vegas when she became my BFF’s mother-in-law!

Thanks, Nancy, for sharing this corn chowder recipe with me. As expected, I changed it up slightly… in an attempt to lighten it up and to suit my picky palate. I’ll also say that I felt a little guilty eating something so creamy… I usually only go for broth soups. Knowing the nutritional content (which I’ve listed below) helped me make peace with the creaminess and just enjoy it. I think you will too.

The great thing about this recipe is that, like the Taco Soup recipe I shared a few weeks back, you likely have all the ingredients in your cupboard! I had to pick up some cream cheese, since that’s not one of my staples, but everything else was in my freezer or pantry!

Something additional that’s fabulous about this one… it’s a slow cooker recipe! So, you dump all the ingredients in the crock and enjoy how good it is when you get home!

Creamy Chicken Corn Chili Chowder

From Nancy

Serves 4

INGREDIENTS

1 can corn, not drained

1 can Ro-tel

1 can Fire-Roasted Tomatoes, drained

1 package Hidden Valley Ranch Dip (powdered mix)

8 oz cream cheese, reduced fat

1 can black beans, rinsed and drained (optional)

1 Tbsp. cumin

1 tsp. chili powder

1 tsp. onion powder

2 frozen chicken breasts

diced red onion (optional)

INSTRUCTIONS

1. Add corn and Rotel to the crockpot. Note: If you want to add the black beans, add them now.

2. Add spices and Ranch seasoning packet.

3. Add cream cheese.

4. Add frozen chicken. Cover and cook on low. Note: I used chicken tenderloins.

5. After about an hour, I decided to add more tomatoes.

6. After 6 hours, shred chicken and remove chowder from the crockpot. Garnish with diced red onions, if desired.

Per 1 cup serving:

CAL 325; CARB 30g; FAT 13g; PROT 16g; FIB 3g

Jenny Craig Volumizing: Buffalo Chicken Fettucine

Grilled Chicken Paillard with Tapenade

Chicken Gyros

Ever since I’ve started making pizzas with Flatout Bread, I’ve considered making a mexican pizza.

There’s something awesome about taco meat, cheddar cheese, topped with veggies. When I received a case of Popchips to create recipes with, I knew that it was prime time to create this Mexican pizza I’d been thinking about, and the recipe I wanted to use to launch my giveaway!

*** Scroll to the very bottom for Popchips giveaway details ***

This pizza is going to knock your socks off… it’s got the spicy taco meat and yummy pepperjack cheese. Then, it’s topped with cool veggies and crunchy Popchips – - Yum-O!

When I made this dish a week or so ago, I challenged my Instagram friends to help me devise a name for it. Ashley came up with Fiesta Flatbread… and it was PERFECT!

Now, about your case of Popchips Tortilla Chips…. I’ve showed you a few different recipes that you can use with these tasty tortillas (PopChip-Topped Taco Soup and today’s Fiesta Flatbread, of course), but mostly… they’re just amazing to snack on! I absolutely love the ones I’m offering today because they’re in snack-sized (AKA portion-controlled) bags, and you’ll get a chance to try all the flavors: Chili Limon, Nacho Cheese, Ranch, and Salsa!

Enter the Rafflecopter below to win! I’ll be drawing a winner next week… Maybe it will be you!

Fiesta Flatbread

Serves 1

INGREDIENTS

1/8 lb. lean ground turkey or beef

1-2 tsp. taco or fajita seasoning

2 slices Kraft 2% Pepperjack singles

1 wedge Laughing Cow Queso Fresco & Chiptole cheese

shredded lettuce

scallions

diced tomatoes

sliced olives

1 Tbsp. Kraft Light Ranch Dressing

3-4 Popchips Nacho Cheese flavor

INSTRUCTIONS

1. Preheat your oven to 400 degrees. Brown ground meat in a skillet.

2. Move browned, fully cooked ground meat to the food processor and add taco or fajita seasoning. Note: I prefer to use taco seasoning, but I only had fajita seasoning… that worked too!