Chicken Tortilla Soup

This is one of those recipes that has been in our family for years.  My Mom began making it years ago and now it is definitely a "family" recipe.  I make it often and my freezer feels empty without a container of it waiting for a cold Saturday.  Yesterday I threw a double batch of it in the crock-pot and had to stop myself from eating it for breakfast this morning!!

Picture by ME.

Chicken Tortilla Soup
(adapted from a cookbook entitled Special Celebrations)

• 1 large onion, chopped
• 2 tablespoons olive or vegetable oil
• 1 can (4 oz) chopped green chilies
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon ground cumin
• 5 cups chicken broth
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 lb chicken, cooked and diced or shredded
• 2 teaspoons lime juice

*In a large pot, saute onions in oil.  Add chilies, garlic, jalapeno and cumin.
*Stir in the broth, tomato sauce and tomatoes.  Bring to a boil.  Reduce heat.
*Stir in the chicken.  Simmer uncovered for about 10 minutes.
*Add the lime juice and season with salt and pepper.
*Serve topped with shredded cheddar and crushed tortilla chips.

 *To make this in the crockpot, simply complete the first step and then dump everything in the crockpot.  Set it on low and let it go!

I have made this with and without the lime juice and don't notice much of a difference.  I sometimes add in celery, black beans, etc.  I hope you enjoy this as much as our family does!

Enjoy!

-C :)



Mexican Fiesta Chicken

This is one of my all time favorite meals.  I love the spiciness of the salsa and taco seasoning combined with the sweetness of the corn and the creaminess of the cream cheese.  It definitely ticks all my boxes for what is required for a good meal.  To top it all off, it is super versatile as it can be used as a dip or a sauce for rice and it is easy to throw in the crock pot.

Not the best picture but you get the idea!

Mexican Fiesta Chicken
(by no means is this an original recipe, but I have adapted it over the years and seen it in so many places that I no longer remember the source!)

• 1-1.5 lbs boneless, skinless chicken (breasts, thighs, anything)
• 2 cups salsa
• 1-2 tablespoons taco seasoning
• 1-2 cups corn
• 1 can black beans, drained
• 1 block cream cheese (8oz)

*Place all ingredients except the cream cheese in a crock pot.
*Cook on low for 6-8 hours.
*Dice up the cream cheese and scatter on top for the last 30 minutes.  Before serving stir to mix.
*Serve over rice or with taco chips for dipping.

I have used chicken pieces for this in the past and then just pulled them out and de-boned them and chopped the meat.  I now prefer to dice the chicken small and then I just have to serve it.  If I double this recipe I use a can of tomato sauce instead of doubling the salsa.

Enjoy!
-C :)

Korean Chicken

I'm not sure if this chicken is Korean or not, but I am sure that it is AWESOME!  I rarely make the same recipe twice, but this recipe has made a few appearances at our supper table.  It is super quick and delicious!  Plus it uses honey, which I prefer over sugar.

Korean Chicken
(adapted from food.com)

1 chicken, cut up or 7-10 chicken pieces

1/4 cup soy sauce

1/2 cup minced green onion or dried minced onion or 1/2 teaspoon onion powder 

1 tablespoon sesame oil

3 tablespoons honey or sugar

2 teaspoons minced garlic or 1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

1/4 teaspoon black pepper

*Place all ingredients together in a ziploc bag.
*Marinate in the fridge overnight.
*Arrange in pan.
*Bake at 350 for 45 minutes.

I have made this without sesame oil and it is still good.  Sesame oil pushes it over the edge of amazing though!

Enjoy!

-C :)

Creamy Chicken Lasagna

In our almost 5 years of marriage, there are only 2 meals that Sam has ever requested that we have again, and this is one of them.  Both of the kids love this too!

This dish is relatively simple, but takes a bit of time to get everything together, as most lasagna's do.  Don't be afraid of the spinach.  I do NOT like spinach.  The first time I only put in half and it tasted ok, so I thought I would try it with 2 packages and it was fine!

Creamy Chicken Lasagna
(adapted from HDMac on food.com)

• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 2 cups mushrooms, chopped
• 1/2 cup all-purpose flour (slightly heaped)
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1/2 cup parmesan cheese 
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 9 lasagna noodles
• 2 cups cottage cheese
• 2 cups cubed cooked chicken
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped parsley
• 1/4 cup grated parmesan cheese, for topping

*Boil lasagna noodles until al dente.
*Melt the butter in a large sauce pan over medium heat, and saute the mushrooms, onion and garlic until the mushrooms have lost their water and it has evaporated.

*Stir in the flour and salt, and simmer until bubbly.

*Mix in the broth and milk, and boil, stirring constantly, for 1 minute.

*Stir in 1/2 of the mozzarella cheese and the Parmesan cheese.

*Season with the basil, oregano, and ground black pepper.

*Remove from heat and set aside. (The sauce should be fairly thick.)

*Preheat oven to 350.

*Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish.

*Cover with 1/3 of the noodles, all the cottage cheese, and all the chicken.

*Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese.

*Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese.

*Bake 45 minutes.

I hope you enjoy this as much as Sam does!

-C :)

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