Quick Mexican-Style Dinner

Last night I pulled a dinner together WAY fast, using mostly what I already had in my freezer.  We had Chicken-Chipotle Soup and Beans and Rice Casserole. The soup recipe is from my trusty Bride and Groom First and Forever Cookbook and the casserole is from The Vegetarian Mother's cookbook. 
Soup:
Bring one can Mexican-style stewed tomatoes and one can chicken broth to a simmer in a small saucepan.  Put a hand-full of roasted chicken, chopped avocado and Monetary Jack shredded cheese in a bowl, ladle the broth over and garnish with crushed tortilla chips, chopped fresh cilantro and a squeeze of fresh lime.

Beans and Rice Casserole:
Mix 1.5C cooked brown rice, 2C black beans, 1C fresh or frozen corn, 1/4 C salsa and salt and pepper to taste and put in an oiled casserole dish.  Sprinkle with cheese and bake, covered, for 20 minutes or until warmed. 

Super fast meal, which can be made with all organic ingredients--and I found that simply allowing the kids to add tortilla chips to the soup made them WAY more eager to try it! 

Just a idea for a quick meal on a busy school night---because it's that time of year again! 

Back to School 2011.  This year I'm putting TWO on the bus!