Southwest Chicken Soup

This is a modification of this recipe found on food.com 

Ingredients:

1 whole chicken
1 Can rotel tomatoes
2 Cans black beans, drained (and rinsed if you want)
6ish cups chicken stock (reserved from cooking chicken)
Cilantro
Olive Oil
2 Garlic Cloves
1 Onion
1/2 tsp Chili Powder
1/2 tsp Cumin
1/8 tsp Cayenne Pepper
1 or 2 cans corn (optional - I didn't use this)
Cilantro
Salt (if you want - I didn't use any)

1. Boil chicken until skin and meat is falling off the bones.  Pull meat off the bones and tear/cut into bite sized pieces.
2. Reserve chicken broth and strain.
3. In pan, add olive oil and brown onion and garlic (recipe says to brown chicken - that might be good)
4.  Combine all ingredients and cook for 15-30 minutes

You can add shredded cheese, sour cream and tortilla chips to the top.

Make it quicker and easier - You could you chicken breasts or a rotisserie chicken and add some canned chicken broth.

Eye of the Round Roast - So Yummy

From All Recipes.com

Ingredients

• 1 (3 pound) beef eye of round roast
• salt and pepper to taste (I put salt, pepper, garlic powder and white pepper)

Directions

1. Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
2. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
3. Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve. When I took the roast out of the oven I could pick it up with my bare hands.  I'm not sure if it is supposed to be that cool or not.  

The roast is still pink on the inside.  We sliced it up and put it on rolls with Mayo and Boars Head Horseradish sauce.  It was very tasty!

1.