Chicken Tortilla Soup

Tex-Mex Tortilla Soup

2 whole large chicken breasts, skinned  and boned,                                   

2 c. water                                                                                     
1 14.5 oz. can beef broth                                                  
1 14.5 oz. can chicken broth                                             
1 14.5 oz. can tomatoes, cut up                                                     
½ c. onion, chopped                                                                       
½ c. green pepper, chopped                                               
1 8 &2/4 oz. whole kernel corn, drained                                       
1 t. chili powder
½ t. cumin
1/8 t. black pepper
Tortilla chips, 3 c. coarsely crushed
4 oz. Monterey Jack cheese, about 1 c., grated
1 avocado, peeled, pit removed and cut up
 

Cut chicken into 1 inch cubes; set aside.  In a large saucepan combine water, chicken broth, beef broth, undrained tomatoes, onion, and green pepper. Bring to boiling.  Add chicken; reduce heat.  Cover and simmer for 10 mins.  Add corn, chili powder, cumin, and pepper. Simmer, covered, for 10 mins more.  To serve, place crushed tortilla chips into each bowl.  Ladle soup over tortilla chips.  Sprinkle with cheese, avocado, and cilantro if desired.  Serve with lime wedges, if desired.  Makes 6 servings.

 This is one of my favorite go to recipes because I have all of the ingredients in my pantry 98% of the time and because literally everyone in my family loves this soup.  I make a double batch because it is great for leftovers and or freezes really well, minus the cheese, for another time.

Low Cal Tostadas - Pantry Staples

I have been watching recipes on Pinterest for new or improved recipes.  I have noticed a lot that are called Mexican Pizza's or Mediterranean Taco's or something similar.  I came up with something from my pantry.
I always have corn and flour tortillas in my fridge as well as salsa's or my own Pico.  In my freezer I have chicken breasts, chicken thighs, drumsticks, and whole chickens.  I also have cooked chicken, sometimes grilled, baked or boiled, cut up into pieces ready for certain recipes.  In food storage I have my home canned salsa, green chilie's, black beans, as well as frozen chilie's from my garden. so this is my version of Low Cal Tostada's

2-4 corn tortillias
olive or canola oil
black beans, warmed and drained of most liquid, mashed
1 c. cooked chicken, cubed
1/3 med. onion, chopped finely
1 t. cumin, more if desired
tomato, cut in pieces
1/2 half avocado, sliced

 Place tortillas on a foil lined baking sheet and brush with olive or canola oil.  Bake at 450 for 8-10 minutes to turn crisp, a shorter time will make them tough.  Put black beans into a pan and heat thoroughly, drain leaving a small amount of the liquid to mash.  In a skillet place a small amount of oil and saute the onion until transparent, add the chicken, the green chilie's, and cumin and warm through.  Place the beans on top of the shell then the chicken, avocado, and tomatoes.  Additonal toppings if desired.



other possible ingredients: (this would add calories and no longer be dairy free)
sweet corn
cheese
sour cream
olives

Roasted Corn Salad

Gourmet Guy here.We had a couple of ears of fresh corn and didn't use them right away. Needed to find a way to use them, so I winged it and this is what happened!

Ingredients

2 ears fresh corn
Extra Virgin Olive Oil
1 medium bell pepper
2 slices yellow onion, 1/4 inch
1/2 small jicama
3 Roma toamtoes
1 Anaheim chili
1/2 small jalapeno
1 scallion
Cilantro, chopped
Salt and pepper to taste
Honey lime dressing

Coat corn with olive oil and grill over high heat until corn begins to char. Slice corn off cob and place in bowl. Cut sides off bell pepper core. Grill two sides and dice the other two. Remove skin from the grilled pepper and dice. Grill onion slices until browned and dice. Peel and dice jicama. Dice tomatoes. Dice scallion and chilies. Add all ingredients to the corn, stir, salt and pepper to taste.

Honey lime dressing
1 Tbsp honey
1 lime, juiced
3 Tbsp oil
2 small cloves garlic, pressed

Combine all ingredients in a small bowl and whisk well.

Gourmet Guy's Modifications to Grandma's Chili Sauce

I figured since I am the one who always makes this, I would let you know how I have modified it over the years. I always use the red versions of the three peppers if they are available - not important, just a preference.

Grandma's Chili Sauce (Gourmet Guy's Version)

1 gallon ripe tomatoes, peeled, cored and chopped (That is 1 gallon after peeling and chopping)
2-3 large onions, coarse chopped (3/8 inch cubes)
4 (min.) green peppers, 4-6 Anaheim Peppers, 2-4 jalapenos, coarse chopped (3/8 inch cubes)
1-1/2 c. white sugar
2-1/8 c. cider vinegar
5 t. salt
1 t. ground cinnamon
1 t. ground nutmeg
1/2 t. curry powder
1/4 t. ground cloves
2 t. ginger powder
1 t. dry mustard
1 t. tabasco sauce

Mix all ingredients together and simmer for two hours, stirring occasionally. Put in clean canning jars seal, and put in hot water bath for 20 mins (pints). Makes approx 12 pints.

Canning-Chili Sauce

I have been putting recipes on here for quite awhile and still I find ones that my girls ask for. I thought that I had this one was on my computer file but alas I did not. So after searching for the original I decided to put it on here and on my permanent file...hopefully Natalie will add pictures as she does this.....(hint, hint, hint!) What I also discovered were more recipes that I had not included as well so here goes another project!


Grandma's Chili Sauce
1/4 bushel ripe tomatoes, finely chopped
12 onions, finely chopped (the original recipe said the size of eggs...)
6 green peppers, finely chopped
2 c. brown sugar (1 pint)
2 c. cider vinegar (1 pint dark vinegar)
3 T. salt
1 T. cinnamon
1/2 t. paprika
1/2 T. allspice
1/2 T. cloves

Mix first six ingredients together and cook until (until almost done) thick. Add spices and cook a little longer. Put in clean canning jars seal, and put in hot water bath for 20 mins (pints). Makes approx 12 pints.
(This is an older recipe so I have made some changes to update but put the original in parenthesis. This recipe came from "the gourmet guy's grandmother and is a family favorite that we use a lot.)

Italian Sub Soup (Rachel Ray)

Italian Sub Soup (from Rachel Ray)

2 T. extra virgin olive oil
1 lb. mild Italian sausage, fried
¼ lb. pepperoni stick, diced
1 ham steak, diced
1 medium onion, chopped
1 green bell pepper, seeded, quartered and diced
1 15 oz can diced tomatoes
salt and freshly ground pepper
6 c. chicken stock
½ lb. gemelli pasta or other short-cut pasta

In a soup pot preheat to med. heat. Add olive oil to the pan and add the sausage. . Brown the sausage and crumble, drain off excess grease. Then add ham and pepperoni. Cook meats together for two minutes then add peppers and onions and cook for 2-3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.

Croutons

5 c. cubed crusty bread
3 lg. cloves garlic, removed from the skin
½ c. grated Parmigiano-reggiano cheese
1 t. crushed red pepper flakes
½ t. dried oregano

In a large skillet heat ¼ c. of olive oil. Add garlic and cook 1 minute. Add bread to oil, and toss, toast for 5-6 minutes. Season the toasty bread cubes with red pepper flakes, oregano and lots of grated cheese.
Ladle the soup and float several toasty garlic breads cubes in each bowl.

This is a family favorite even for those in the family who think they don't like soup. We got it from Rachel Ray's Thirty Minute Meals.

Pizza (more Thanksgiving leftovers)

My Favorite Pizza Dough

3 c. water

1 T yeast

1 T salt

1 T sugar

2 T olive oil

5 c. flour, add more as needed

Mix ingredients ten minutes; let rest for another ten minutes. Add flour as needed to prevent it from being sticky. Place favorite toppings on the crust and bake at 400 for 20 minutes or until crust edge is golden brown.

Creamy Pesto Pizza

8 oz. cream chees, softened

2 T butter

1 c. buttermilk

1/2 c. milk

1/3 c. parmesan cheese

1/2 t. salt

1 t. pepper

2 t. basil

2 t. garlic powder

1 T. pesto (Pesto recipe at the bottom)

topping suggestions:

spinach

tomatoes

onions

chicken (turkey)

artichoke hearts

olives

mozzarella cheese

cheddar cheese

BBQ Chicken Pizza

chunks of chicken, or turkey

Favorite BBQ sauce

red onion, chopped

mushrooms, sliced

rings of green or red pepper

olives

mozzarella cheese

Pesto
2 c. fresh basil leaves, packed
¼ c. grated parmesan cheese
½ c. olive oil
3 T. pine nuts or walnuts
3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (about ¾ c. at a time). Add about 1/3 the nuts and garlic, and blend again.
Add about 1/3 the parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down the sides of the container.
Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Left Over Turkey Dinner Suggestions

While everyone knows that the next day turkey on a soft roll is the best way to have left overs even that can get old quickly so here are a few ideas to use up all of that turkey.

Turkey or Chicken a la king

½ c. margarine or butter
1 small green pepper, chopped
1 4 oz. can mushroom stem and pieces, drained (reserve liquid for later)
½ c. flour
½ t. salt
½ t. pepper
1½ c. milk
1¼ c. chicken broth
2 c. cut up cooked chicken or turkey
1 jar diced pimentos drained
Noodles, or hot cooked rice

Heat margarine in a 3 quart saucepan over medium high heat. Cook bell pepper and mushrooms in the margarine, stirring occasionally

Stir in flour, salt, and pepper.

Cook over medium heat stirring constantly until bubbly. Stir in milk, broth and reserved liquid. Heat to boiling, stirring constantly. Boil and stir one minute.

Stir in turkey and pimentos, heat until hot. Serve over rice or noodles This can also be done in the microwave for a super fast and easy meal.

Chicken Zucchini Soup (Turkey)

5 chicken tenders or 2 chicken breasts or 2 c. turkey
3 T. butter
1 large onion, chopped
4-5 zucchini sliced
1 can chicken broth
½ c. whipping cream
¼ c. flour

Fry chicken with small amount of oil. Brown and cook chicken, take chicken out of the pan and set aside. Add butter and chopped onion to pan. Cook until tender. Move zucchini and onions to sauce pan, add the can of chicken broth. Dice chicken and add to pan. In bowl mix flour and whipping cream add to sauce pan, heat on high until bubbling. Lower heat; simmer until soup thickens.

White Chicken Chili

1 med onion, chopped
2 cloves garlic, minced
1 T. olive oil
4 boneless, skinless, chicken breasts, cooked and chopped
2 14 oz. cans chicken broth
1 4 oz. can chopped, green chilies
2 t. ground cumin
2 t. dried oregano
1½ t. cayenne pepper
3 14.5 oz. great northern beans, drained, mash third can to use for thickening
1 c. shredded Monterey Jack Cheese
jalapeno pepper, chopped

In a large saucepan cook onions and garlic in oil until translucent. Add chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper, bring to a boil.
Reduce heat to low. With a potato masher mash one of the cans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 2-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper, if desired.

Creamy Turkey Soup with Sweet Potatoes and Orzo

2 T. butter
1 med onion, chopped
½ t salt, plus more to taste
2 cloves garlic, minced
2 T. flour
7 ½ c. homemade turkey stock or canned chicken stock
1 T. fresh thyme leaves
1 c. diced sweet potatoes
2/3 c. orzo pasta
1 c. cooked turkey meat, cubed
¼ t. freshly ground black pepper, plus more to taste
½ c. cream

In a large stock pot, heat the butter over med heat until melted. Add the onion and cook for three mins. until fragrant. Mix in the garlic, salt, and flour, and cook, stirring continuously, for another 6-7 mins. Pour in the stock and turn up heat to high. Bring liquid to a boil, then stir in the thyme, sweet potatoes, and orzo. Cook at a gentle boil for 8-10 mins., until the potatoes and the orzo are tender. When the pasta is nearly finished, add the turkey to the soup and warm through. Salt and Pepper to taste. Whisk in the cream just before serving.


Turkey or Chicken Squares

2 8 oz. cream cheese
½ t. salt
2-4 c. cooked turkey or chicken or 2 large cans chunk chicken
¼ t. pepper
2 8 oz. can crescent rolls

Blend cream cheese until softened. Add turkey, salt, pepper, onion, chives, and milk. Mix well. Separate the 2 cans of crescent rolls, into 8 squares. Firmly press perforations to seal. Spoon ½ c. of meat mixture into the center of each square. Draw the corners of the dough up and around the meat and twist to seal. Brush top with butter. Dip in seasoned bread crumbs or sesame seeds. Bake at 350’ on cookie sheet for 20-25 minutes, until golden brown. Good with gravy on top.

Chicken Cordon Bleu Casserole

3-4 c. cubed cooked chicken or turkey
2 c. cubed fully cooked ham
1 ½ lbs. Swiss cheese, grated
1 small onion, diced, sautéed to soften
4 T. butter
½ c. flour
2 c. half and half
Salt and pepper to taste
3 c. crushed corn flakes
½ cube butter
dash of nutmeg

Grease 9x13 pan and set aside. Preheat oven to 375. In a large mixing bowl, mix ham, chicken, and 1 pound of the cheese. In a sauté pan melt the butter, add flour, and whisk to mix. Pour in the half and half and thicken. Pour into the chicken mixture along with the onions. Mix well and out into a greased cake pan. In a small bowl melt the remaining butter and add the corn flake crumbs. Combine the remaining cheese and top the meat mixture. Bake for 25-30 minutes until heated through.

The above recipe makes a large batch so I made a small one for dinner and then freeze another one for a "Rainy Day Meal"

Dave’s Chicken Casserole

3-4 c. bread crumbs, mix with a few T. melted butter
1 10 ¾ oz. can cream of chicken soup
1 10 ¾ oz. can cream of mushroom soup
cooked, diced chicken
broccoli, corn, or whatever vegetable you want

Layer the bottom of the pan with half of the breadcrumbs then pour on one of the cans of the soup, then a layer of chicken, then a layer of the vegetables, then another layer of the chicken, then the other soup and then the rest of the breadcrumbs. It works best if you can make it and let it sit in the fridge for a few hours. Bake at 400 for one hour.
(Our first Dave made this for our family as one of his favorite’s just after he married Jessica.)

Cameron's Chicken Divan

4 chicken breasts, cooked and cut into chunks
1 bag frozen broccoli florets
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup mayonnaise
1 T. lemon juice
1 t. curry powder
1 cup shredded cheddar cheese
croutons or buttered bread crumbs

Just microwave the broccoli and line the bottom of a 9x13 pan with it, then cover with chicken pieces. Make a sauce from the other ingredients and smooth over chicken and broccoli. Sprinkle cheese on top and cover with croutons or bread crumbs. Bake at 350 degrees for 30 minutes and serve with rice.

Wild Rice and Turkey or Chicken Soup-already posted under fall soups

Chicken (Turkey) Pot Pie-already posted, this recipe is large enough to make two pies one for tonight and one for the freezer for a "Rainy Day!"

Mediterranean Herb Roasted Chicken

5 t. fresh rosemary, chopped

4 t. garlic, minced

½ t. salt

3 T. lemon juice

1 T. olive oil

1½ t. dried thyme

½ t. dried savory or oregano

½ t. pepper

3 medium red potatoes, cut into wedges

2 medium onions, cut into 1 inch wedges

4 whole chicken legs

1 red pepper, cut into 1 inch wedges, or multi colored peppers

1 medium zucchini, halved lengthwise, cut into 2 inch pieces

Preheat oven to 375. Finely chop rosemary, garlic, and salt. Stir in lemon juice, oil, thyme,oregano, and pepper. Spray bottom or wide shallow roasting pan with cooking spray. Scatter potatoes and onions in pan; add chicken. Spoon 2 T. herb mixture over the chicken and vegetables in the pan; toss to coat. Place chicken on top of the potatoes and onion. Bake 45 minutes. Remove from oven; baste with accumulated juices. Scatter peppers and zucchini around chicken; spoon remaining herb mixture over chicken and all vegetables. Bake 23-30 minutes or until chicken is browned and no longer pink in the center.

Tex-Mex Tortilla Soup

2 whole large chicken breasts, skinned and boned,
2 c. water
1 14.5 oz. can beef broth
1 14.5 oz. can chicken broth
1 14.5 oz. can tomatoes, cut up
½ c. onion, chopped
½ c. green pepper, chopped
1 8 & 2/4 oz. whole kernel corn, drained
1 t. chili powder
½ t. cumin
1/8 t. black pepper
Tortilla chips, 3 c. coarsely crushed
4 oz. Monterrey Jack cheese, about 1 c., grated
1 avocado, peeled, seeded, and cut up

Cut chicken into 1 inch cubes; set aside. In a large saucepan combine water, chicken broth, beef broth, undrained tomatoes, onion, and green pepper. Bring to boiling. Add chicken; reduce heat. Cover and simmer for 10 mins. Add corn, chili powder, cumin, and pepper. Simmer, covered, for 10 mins more. To serve, place crushed tortilla chips into each bowl. Ladle soup over tortilla chips. Sprinkle with cheese, avocado, and cilantro if desired. Serve with lime wedges, if desired. Makes 6 servings.

This is a recipe that I discovered many years ago and is truly and family favorite. There are many Tortilla Soup recipes out there but this is by far my favorite to fix. I keep the ingredients on hand always because it is so easy and fast to fix. It is very similar to a local restaurant that is very popular in our area.

Fresh from the garden

A couple of years ago I put together my version of "Pico" from the fresh ingredients in our garden. I fell in love with it and couldn't make enough. Peppers come in so many vibrant colors now that it makes it so colorful. It's very difficult to put the garden to bed for the winter because I have to buy ingredients from the local grocery store to make it and it just isn't the same. Nothing beats a fresh homegrown tomato!

Pico/Salsa
4-5 medium tomatoes, chopped
1 red, orange, yellow, or green bell pepper, chopped
(or several colors in smaller amounts of bell pepper)
2-3 cloves garlic, minced
1 medium onion, yellow or red, chopped finely
½ -1 jalapeno pepper, chopped finely
½ bunch cilantro, chopped
½-1 t. salt

Mix all ingredients and serve with tortilla chips or on salads etc. It is better if it has had time to set and let the flavors blend before serving. Refrigerate remaining salsa.

My Favorite Time of Year

I love this time of year because of the fresh produce especially when it comes from our garden. First off is the Zucchini we love it sliced in rounds and steamed with butter melted over it.
With the large squash that managed to hide under a big leaf I have found that stuffing it similar to Stuffed Peppers is a terrific way to serve it.

Italian Stuffed Zucchini

1 large Zucchini

3-4 c. Marinara Sauce

3 c. meat mixture

1-2 c. prepared rice

1 c. parmesan cheese grated or mozzerella

Cut the zucchini in half lengthwise. Remove seeds from the center of the squash. Combine the meat mixture, rice, and 2 cups of the marinara sauce and mix well. Place the squash halves side by side in a greased 9 x 13 pan and fill the center of the squash with the meat mixture. Pour the remaining marinara over the meat mixture and the squash. Cover with foil and bake in a 350 degree oven for 1 hour. Place cheese on top of the cooked zucchini and return to oven for 10 minutes.

Stuffed Zucchini with roasted green beans and artisan bread with fresh herb butter.

Roasted Green Beans

1 lb. fresh green beans, with ends snipped off
2 T. olive oil
1-2 cloves garlic. minced
dash red pepper flakes
freshly grated parmesan cheese
salt

In a 9 x 13 jelly roll pan place the olive oil and garlic. Roll the green beans in the oil until well covered. Sprinkle with salt and red pepper flakes. Broil in oven for 10-15 minutes. You can reduce that time by blanching the beans for 3 minutes prior to broiling. Top with grated Parmesan cheese.

Herbed butter

1 stick of butter, softened to room temperature
1 t. rosemary, chopped finely
1 small clove garlic, minced
1 t. orange juice
1/2 t. finely grated orange peel

Combine all ingredients with the butter. Place on sheet of plastic wrap and roll , watch to see that the plastic wrap doesn't get caught in the butter as you roll it. Refrigerate until firm.

Chicken Zucchini Soup

5 chicken tenders or 2 chicken breasts
3 T. butter
1 large onion, chopped
4-5 zucchini sliced
1 lg. can chicken broth
½ c. whipping cream
¼ c. flour

Fry chicken with small amount of oil. Brown and cook chicken, take chicken out of the pan and set aside. Add butter and chopped onion to pan. Cook until tender. Move zucchini and onions to sauce pan, add the can of chicken broth. Dice chicken and add to pan. In bowl mix flour and whipping cream add to sauce pan., Heat on high until bubbling. Lower heat; simmer until soup thickens.

Spicy Zucchini Nut Bread

1 c. salad oil 3 c. flour
2 c. sugar 2 t. cinnamon
3 eggs 1 t. nutmeg
2 c. shredded zucchini 1 t. baking powder
1/2 c. chopped nuts (optional) ½ t. baking soda
1 t. salt

Blend oil and sugar together with electric mixer. Beat in eggs one at a time. Add zucchini. Sift dry ingredients together and beat thoroughly. Add chopped nuts. Bake in 2 medium or 4 small sized, greased, and floured, loaf pans. 1 hr. and 15 mins at 350. (Or 5, 1 lb loafs 1 hour at 325.)