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 :)