<p>I will attempt the lime cilantro chicken tomorrow! Thanks, Packmom!</p>
<p>Made the lime cilantro chicken yesterday. The chicken turned out perfectly; I used boneless skinless chicken breasts. I took them out and shredded the chicken; it almost fell apart without any work. </p>
<p>On the cilantro, a previous poster had asked about the stems. I make salsa at home and use a lot of cilantro; I usually pull the big stems off. For this chicken, I pulled the biggest “stalk” type stems off and then just chopped it up pretty finely. After 4 1/2 hours in the crockpot, it was all nice and soft.</p>
<p>Overall, I thought the recipe was a little bland; I think adding a can of Rotel tomatoes would be good. It also needed some salt, but that’s easy to do on your own plate. I will make it again, but add some Rotel or fire-roasted tomatoes to add a little more punch.</p>
<p>Santa Fe Soup</p>
<p>2 lbs ground beef
2 (1.25-ounce) pkgs of taco seasoning mix (I used the Publix brand)
1 (1-ounce) pkg Hidden Valley Ranch Dressing mix
1 chopped onion</p>
<p>One 16-ounce can of the following:
Black beans
Kidney beans
Pinto beans
Diced tomatoes with chilies or Rotel
Diced tomatoes, plain
White or yellow kernel corn
2 cups water</p>
<p>Cook the meat and chopped onion until meat is browned…drain. Add to crock pot and stir in the dressing and taco mixes. Add all remaining cans - un-drained. Add the water cook on low at least 4 hours If you think it’s too thick add a little more water or chicken broth. Garnish with grated cheese, sour cream, green onions and tortilla chips.</p>