Diva Tasting: South of the Border Treats…

South of the Border Treats

Chicken Nacho Dip


1 (14 Ounce) Can Diced Tomatoes With Green Chile Peppers (Such As Ro*Tel®), Drained

1 (1 Pound) Shredded Mexican Blend Cheese

2 Large Cooked Skinless, Boneless Chicken Breast Halves, Shredded

½ Cup Sour Cream

½ Cup Half-And-Half

¼ Cup Diced Green Onion

2 Tablespoons Taco Seasoning Mix

2 Tablespoons Minced Jalapeno Pepper, Or To Taste (Optional)

1 Cup Black Beans, Rinsed And Drained


Step 1 Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, place taco season, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat. If the dip gets too thick, thin with small amounts of milk). Serve with Corn chips and beverages. Serves 10

Sopa De Pollo Cremosa


¼ Cup Butter

½ Onion, Minced

3 Cloves Garlic, Or More To Taste, Minced

2 Pounds Potatoes, Diced

6 Cups Chicken Stock

1 Cup Half n Half

Salt And Ground Black Pepper To Taste

1 Cup Shredded Muenster Cheese

½ Cup Queso Fresco


Step 1 Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 7 minutes.

Step 2 Stir potatoes, chicken stock, and milk with the onion mixture; season with salt and pepper. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until potatoes are tender and falling apart, 30 to 45 minutes.

Step 3 Mash potatoes lightly to help thicken the soup, while keeping some chunks in the soup. Remove pot from heat and stir cheese into the soup to melt. Serve with oyster crackers; Serves 6

Black Bean Soup


3 Cans Black Beans, Drained

4 Teaspoons Diced Pickled Jalapeno Peppers

6 Cups Chicken Broth

1 Teaspoon Garlic Powder

1 Tablespoon Chili Powder

1 Teaspoon Ground Cumin

1 Teaspoon Cayenne Pepper

¾ Teaspoon Ground Black Pepper

½ Teaspoon Hot Pepper Sauce


Step 1 Drain black beans, and rinse.

Step 2 Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.

Step 3 Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours.

Serve with corn bread, and beverage. Serves 6-8


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