Yummy salsa

Restaurant Style Salsa
Source: thepioneerwoman
Ingredients:

• 1 large can whole, peeled tomatoes
• 2 cans diced tomatoes with green chili's
• 1 garlic clove, minced
• 1/2 white onion, chunked
• 1 bunch cilantro leaves, minced
• 1 pepper, sliced thin (mild=anaheim, medium=jalapeño, hot=serrano)
• 1/4 tsp salt
• 1/4 tsp cumin
• 1/4 tsp sugar
• lime juice to taste

Directions:

1. Throw all ingredients in food processor or blender.
2. Pulse 8 times or to desired consistency.
3. Refrigerate 4 hours and serve.

So EASY but SO DELICIOUS

Crock Pot Cream Cheese Chicken Chile

Source: Rita's Recipes

Ingredients:

• 2 chicken breasts, still frozen
• 1 can Rotel tomatoes
• 1 can corn kernels, do not drain
• 1 can black beans, drained and rinsed
• 1 pkg. Ranch dressing mix
• 1 T cumin
• 1 t chili powder
• 1 t onion powder
• 1 8-oz pkg. cream cheese

Directions:

1. Put the chicken in the crock pot.
2. Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders. Stir to combine then top with the cream cheese.
3. Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
4. Shred the chicken into large pieces and serve over rice.
5. Can also serve in tortillas or taco shells or as a dip.