Tortilla Soup

 There are a million versions of this. Even though there are a lot of components it comes together pretty fast. I combined GrowingupSarita's and AbbyThome's recipes from instagram. I can adjust to whatever I'm using that day. This time I just happened to be making bone broth on the stove so I used that. 

Basic gist of the recipe:

Chicken Broth (4-6 cups or so)

Shredded chicken (about 2 cups)

1 large can fire roasted diced tomatoes

1 large can diced green chilies (mild or to preference)

3 stalks celery (can do more) rough chopped

1 large onion, quartered

3-5 carrots, rough chopped

tomato boullion

ground cumin

garlic salt

onion powder

sprinkle of dried oregano

can of beans or instant pot mayacobas

Mexican rice or just made white rice with tomato boullion

Toppings:

shredded cabbage

cilantro chopped

lime wedges

avocado slices

tortilla chips or strips 

salsa verde

Directions:

Basically you need to make a broth, you can start with two bone in chicken breasts but I just used shredded rotisserie chicken and was making bone broth on the stove. I added the chopped onions, carrots and celery. I put the tomatoes and green chilies in the blender and added the carrots, onions, celery and blended it with a couple big ladles of broth. In a different pot I dumped the blender mixture and added chicken broth until it was the soup consistency I wanted with room to add rice and beans. I added a couple teaspoons of tomato bouillon, at least a 1tsp or so of cumin and probably 1/2-1tsp of garlic salt and onion powder. Season the broth to taste and bring to a low boil. Once you're happy with the broth put in the shredded chicken. We serve the beans and rice on the side and top it with all the toppings. 

Growing up Sarita makes this by dry roasting her tomatoes, jalapeños and onions and blending those. 

Can also flavor with taco seasoning if you feel like it. 

Moroccan Lentil and Chickpea Soup (Harira)

 A friend gave me this recipe from America's Test Kitchen. One of my absolute favorites! Serve with some naan and good to go. 

Healthy Turkey Chili

Love this recipe from Ambitious Kitchen. I love adding extra veggies. It’s just a really good chili. 

https://www.ambitiouskitchen.com/seriously-the-best-healthy-turkey-chili/?fbclid=PAAaYOJ_oko_7qghBqhb-cSKlIdiYTIHkXAHdbeg_XVyNg1BXPJDdCsLltidU

• 2 teaspoons olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, chopped

1 zucchini, diced 

Minced garlic 

• 1 pound extra lean ground turkey or chicken (99%) (can double)
• 4 tablespoons chili powder* (I used McCormick chili powder - please read the notes section on this)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt, plus more to taste
• 1 (28-ounce) can diced tomatoes or crushed tomatoes
• 1 1/4 cups chicken broth (use less for thicker, add a little at a time)
• 2 (15 oz) cans dark red kidney beans, rinsed and drained (can do 1 garbanzo or other) 
• 1 (15 oz) can sweet corn, rinsed and drained
• For topping: cheese, avocado, tortilla chips, cilantro, sour cream

Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently

1. 
   

   Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.

   
   

   1. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. 

   2. Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.