Chicken Tortilla Soup

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/4 cup Diced Green Bell Pepper
• 1/4 cup Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
•  _____
•  FOR THE GARNISHES:
•  Diced Avocado
•  Diced Red Onion
•  Salsa Or Pico De Gallo
•  Grated Monterey Jack Cheese
•  Cilantro

 
 

Chicken Tortilla Soup

January 8, 2011 1092

PREP TIME:

10 Minutes

DIFFICULTY:

Easy

COOK TIME:

90 Minutes

SERVINGS:

8 Servings

INGREDIENTS

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/4 cup Diced Green Bell Pepper
• 1/4 cup Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
•  _____
•  FOR THE GARNISHES:
•  Sour Cream
•  Diced Avocado
•  Diced Red Onion
•  Salsa Or Pico De Gallo
•  Grated Monterey Jack Cheese
•  Cilantro

INSTRUCTIONS

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. 

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. 

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. 

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Sweet Potato Jorim

A family friend made this and it is so good as an asian side dish. A great way to have sweet potatoes but different. 

INGREDIENTS

• 1 pound Japanese sweet potato, peeled and cubed
• 2-3 tablespoon olive oil
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 teaspoons minced garlic
• 1 teaspoon sesame seed

INSTRUCTIONS

1. Peel and cut the sweet potatoes into ½ inch cubes.
2. In a medium-sized saucepan, heat your olive oil over medium-high heat. Once the edges start becoming less opaque, add the soy sauce, garlic, brown sugar, and enough water just under the level of the potatoes.
3. Let simmer uncovered until potatoes have softened, but not completely broken down, about 15 minutes.
4. Transfer to a serving plate and garnish with the sesame seeds. Serve warm or at room temperature.

via kimchimom.com

Apple Cider Vinagrette

Really good if you're making a knock off Harvest salad from Wendy's. 

via yummymummykitchen.com

INGREDIENTS

•  3 tablespoons extra virgin olive oil
•  1/4 cup apple cider vinegar
•  1 clove minced garlic
•  1 tablespoon maple syrup
•  1 tablespoon dijon mustard
•  1/2 teaspoon sea salt

INSTRUCTIONS

1. Place all ingredients into a small bowl or jar. Stir until well combined. Store in the refrigerator until ready to use.

Paula Dean's Banana Pudding

An indulgent banana dessert I wouldn't make all the time because it's so rich. But if you've been to the Peppridge Farm Outlet in Springfield, UT and happen to buy a big bag of these cookies it's mandatory. Very good. 

INGREDIENTS

• 1 12-oz container frozen whipped topping, thawed
• 1 14-oz can sweetened condensed milk
• 1 8-oz package cream cheese, softened
• 2 cups milk
• 1 5.1-oz box instant French vanilla pudding mix
• 6 to 8 sliced bananas, sliced
• 2 7.25-oz bags Pepperidge Farm Chessmen cookies

INSTRUCTIONS

Line the bottom of a 13x9 baking dish with cookies then add a layer of bananas over cookies (see note).

Combine cream cheese and sweetened condensed milk in a large mixing bowl then beat with an electric mixer until smooth.

Combine milk and pudding mix in a separate bowl then whisk for one minute or until smooth. Stir pudding mixture into cream cheese mixture then mix until completely incorporated.

Add whipped topping to the mixture then fold together until incorporated.

Pour the mixture over the cookies and bananas then cover with remaining cookies. Cover and refrigerate before serving.

Notes:

• I think next time I will pour half of the pudding mixture over the first layer of cookies before adding the bananas (then cover bananas with remaining pudding mixture before adding the top layer of cookies). Layering the pudding on top of the cookies will help them get softer quicker. Sealing the bananas between two layers of pudding will create a “seal” around the bananas which will help them keep from browning. 
• I couldn’t find a large box of instant French vanilla pudding so I had to use regular vanilla. I added a teaspoon of vanilla extract to the pudding before mixing to help get that stronger “French vanilla” flavor.
• I haven’t been able to find the 12-oz containers of cool whip in a coon's age so I just buy two of the 8-oz containers and use one and a half (I find this easier than guessing with the 16-oz container plus I use the 8-oz containers to pack my leftovers for lunch 😁).
• You won’t use quite all of the cookies. Since some of them break in the package, put all the broken ones in the bottom of the dish and save the good ones for the top.
• The dessert will need to rest at least 4 hours before serving to ensure the cookies have time to soften.
• I suggest making this the day you will be serving it because the bananas will start to brown after 24 hours. 

Instant Pot Honey Chicken

Recommended by one of B's co-workers/friends. This is good over rice with bok choy or another asian side. 

via togetherasafamily.com

Ingredients

Chicken

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts (about 2 lbs - 2 1/2 lbs)
• 1 teaspoon salt

Honey Sauce

• 1/2 cup reduced-sodium soy sauce
• 1/4 cup honey
• 1/4 cup ketchup
• 3 garlic cloves, minced or pressed (or 1 tablespoon garlic paste)
• 2 tablespoons water
• 2 teaspoons rice wine vinegar
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

1. Cut chicken breasts into small, bite-sized pieces. About 1-inch chunks. 
2. Prepare the honey sauce by adding the soy sauce, honey, ketchup, garlic, water,  rice wine vinegar, and sesame oil into a small bowl or glass measuring cup. Stir with a fork until combined and set aside. 
3. Add the 2 tablespoons olive oil into the liner of the instant pot and push the sauté button. Add the chunks of chicken and sprinkle 1 teaspoon of salt over the chicken. Cook and stir the chicken until all the pieces are white on the outside. Chicken does not have to be cooked through. Turn off the sauté function. 
4. Pour the honey sauce into the Instant Pot. Cover with lid and put the valve in the 'sealed' position. Press the poultry button and change the cook time to 4 minutes, or push the manual button and put the cook time to 4 minutes.
5. Do a quick release when the cook time is done. Mix together the cornstarch and water and add into the chicken mixture. Stir and let it sit for a few minutes for the sauce to thicken slightly. If you want the sauce thicker, turn the sauté function on and let cook for just a few minutes to thicken up. 
6. Serve over rice and garnish with green onion and/or sesame seeds. 

Cashew Chicken

This is really really yummy. I would reign back a bit on the sugar but if you like it sweet it is on the sweet side.

via thegarlicdiaries.com

INGREDIENTS

• chicken breasts, diced into bite size pieces (1 large)
• ½ onion, sliced
• 1 head broccoli, chopped into small florets
• 8 oz can of sliced water chestnuts, drained
• 1 cup cashews
• 1 pinch red pepper flakes
• Green onions and sesame seeds for garnish (optional!)
• For the sauce:
• ½ cup soy sauce (tamari if you want gluten free)
• ¼ cup veggie broth
• ¼ cup brown sugar
• 1 clove garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil
• 2 teaspoons corn starch

INSTRUCTIONS

1. Heat a wok or large pan over medium high to high heat with some vegetable oil
2. Season your diced chicken with salt and pepper (not too much! The soy sauce has a lot of sodium)
3. Add your diced chicken to your hot wok/pan and cook until the chicken is JUST cooked through
4. Remove the chicken to a plate and add your vegetables (onion and broccoli) to the wok/pan
5. Saute for a few minutes until the onions have softened
6. Meanwhile, make your sauce
7. Add all the sauce ingredients into a blender and blend until thoroughly combined
8. Add your chicken back in with your veggies, and add your water chestnuts
9. Pour your sauce in, and simmer this for a few minutes until the sauce has thickened
10. If your sauce isn't thickening enough for your preference, create a "slurry" by stirring together 1 teaspoon of cornstarch and 2 teaspoons of water together in a small bowl. Add your slurry to the chicken and veggie mixture and simmer until the sauce has thickened further
11. Add your cashews and stir to combine
12. Top with green onions and sesame seeds as you serve (optional!)

White Chicken Chili

We have a ward chili cook off every year and I wanted to make something different that the typical tomato based one. Although it didn't win it was one of the only pots to be completely empty and received rave reviews. Really tasty 

INGREDIENTS:

• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 3 cups chicken broth
• 1 cup half-and-half
• 1 rotisserie chicken, skin removed, meat pulled off bones and chopped
• 2 (15-oz) cans white kidney beans (canelli beans), rinsed and drained
• 1 (11-oz) can white corn, drained (I used frozen)
• 2 (4-oz) cans chopped green chilies, undrained
• 1/2 fresh onion minced)
• 1/4 tsp garlic powder
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded pepper jack cheese (or use colby jack)

INSTRUCTIONS:

1. In a Dutch oven melt butter and stir in flour. Cook for 2 minutes. Gradually whisk in chicken broth and half-and-half. Bring to a boil and cook for 2 minutes, until thickened.
2. Add remaining ingredients and cook for an additional 10 to 15 minutes, stirring occasionally.
3. Add additional spices as you taste. 

http://www.plainchicken.com/2016/11/the-ultimate-white-chicken-chili.html