First and MOST important...I have to share this AMAZING recipe with you..
Chicken Tortilla Soup adapted from Back to the Cutting Board
Chicken Tortilla Soup
- 1 Can of Rotell (28oz)
- 1 med. carrots, peeled and chopped
- 1 red bell pepper, diced
- 3 tsp. olive oil
- 5 boneless, skinless chicken breasts halves
- Chipolte Tabasco to marinade the chicken
- 1 large onion
- 2 garlic cloves, minced
- 1 tbsp. chili powder
- 1/2 tsp. paprika
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. dried oregano
- 1 1/2 tsp. ground cumin
- 1/2 tsp. tumeric
- 1 tsp. salt
- 1 tsp. pepper
- 4 cups low sodium chicken broth
- 1 cup water (plus more if needed)
- 12 oz. frozen corn
- 1 can black beans, rinsed and drained
- 3/4 cup fresh cilantro, divided
- Monetary Jack cheese to garnish
- Thin Tortilla Chips
- 1 lime, cut into wedges
- 1 Avocado cut into chunks
- Sour Cream if desired
- Black Olives if desired
1. Marinade Chicken in Chipolte Tabasco for at least 2 hours, when ready to cook cut chicken into chunks
2. Add carrots and red pepper to a blender or food processor and mix until blended, but still chunky. Set aside.
3. Heat 2 tsp. olive oil in a large pan over medium heat. Add in the cubed chicken and cook until it’s completely cooked through, about 8-10 minutes.
4. Remove from pan and place on a plate or cutting board. I then used my Pampered chef chopped to *shred* chicken. Set aside.
5. Meanwhile, heat another tsp. of oil in the same pan you cooked the chicken in (wiped out, but doesn’t need to be washed) over medium heat. Add the onions and garlic and cook until translucent, about 5-8 minutes. Remove from heat.
6. Put the onions, garlic and chicken in a large stock pot or dutch oven (at least 4-5 quarts). Add in all the spices and cook over medium heat for one minute.
7. Add in the Rotel and carrot and pepper mixture, chicken broth, water, corn and beans and 1/2 cup cilantro. Simmer, partly covered for 30-60 minutes.
8. Ladle soup into a bowl and top with a handful of tortillas and a couple of tablespoons of cheese. Sprinkle with the remaining cilantro. Squeeze a wedge of lime over it just before eating. Add avocado, Sour Cream and Black olives if desired
Hands down the BEST Tortilla Coup I've ever had!!:)
Ok ..now on to our Sunday Menu:)
Sunday:...what's cooking right now!!:) Ranch Roasted Pork Chops and Red Potatoes
Monday: Crispy Ranch Chicken
Tuesday: Pizza Night...homemade Cheese for the monkeys and Greek Pizza for us!!:)
Wednesday: Slow Cooker Creamy Italian Chicken
Thursday: Salisbury Steak and Peppers and Maple Mashed Sweet Potatoes (recipe is below one of my favorites from my childhood.)
Friday: Triplet Planning Meeting...Chinese
Saturday: I am going to attempt to recreate Chipolte food again...this time their steak..I'll be sure to report back!!:)
Salisbury Steak and Peppers:
1 lb lean ground beef
1 envelope dehydrated onion soup mix
1/4 cup seasoned dry bread crumbs
1/4 tsp salt
2 tbsp flour
1 1/2 cup water
1 large green pepper
1 small onion
1. Mix well the beef, 2 tbsp of soup mix, the egg, bread crumbs and salt.
2. Shape into 4 oval patties, set aside.
3. in Shallow casserole dish mix the remaining soup mix, flour and water.
4. Add meat patties, place peppers and onions around the meat.
5. Cover and back at 350 for 30 minutes or until meat is done.