Tuesday, March 20, 2012

Chicken Taco Soup

Last night I found a recipe that I wanted to try because I knew we had almost everything in the freezer or pantry, which is always a winning recipe for me, so I did tonight for dinner. I will say I had to run to the store for some limes and black beans because we did not have those in stock at the house.

Chicken Taco Soup

Chicken - shredded (as much as you like!) I used about 2 cups of boiled I had stored in the freezer.
1 tbsp. olive oil
2 cups chicken broth
2 cups water
1 package taco seasoning (I used my dashes and eye balling of cumin, paprika, garlic powder, onion powder, chili powder, salt, pepper and pinch of crushed red pepper flakes)
1 tsp. ground cumin
1 1/2 tbsp. red taco sauce
6 oz. can tomato paste
1 can fire roasted stewed tomatoes
1 cup diced frozen onion
1 can black beans - drain and rinsed
1 can whole kernal corn - drain and rinsed
1 lime
sour cream 
tortilla chips
First heat up 2 cups of broth in either a quart measuring cup or large bowl, add the can of tomato pate and break down by either whisk or fork and set aside. 
In your soup pot heat up olive oil add in onion to brown, I also added minced garlic because we have a huge bottle in the fridge. Once onion is brown add in the chicken, taco seasoning, taco sauce, tomato paste/broth mixture and fire roasted stewed tomatoes(I used my hand emulsifier and broke up the tomatoes since I don't like them chunky). After all is mixed together let sit for a few minutes until the chicken has taken on the flavor of the spices. 

When the chicken has become flavorful add in the cans of corn and black beans and 2 cups of water. Simmer on low for a hour. Stir in the juice of one lime right before serving. 

Prep: 30 minutes
Cook time: 1 hour

This was super yummy and totally a keeper recipe for the cookbook.

Rachael Ray's Mexican Lasagna

I am officially back to blogging food and recipes. I have decided searching for new recipes and things around the house are some of my "Little things" in life, so this is turning into more of a foodie and craft blog.

A couple of weeks ago I was given the challenge to create meals for my family of 3 using two bags of shredded chicken. The thing is I wanted to do new recipes not the same chicken casserole and so the challenge was on searching the internet for boiled shredded chicken recipes and I found this one from Food Network. It was fabulous and I just had to share. I will admit I changed cook time a little bit because I would rather all the flavors marry together more than care about it being a truly 30 minute meal with a super hot oven.

Rachael Ray's Mexican Lasagna
  • 3 tablespoons extra-virgin olive oil
  • 2 cups shredded boiled chicken
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 red onion, chopped
  • 1 (15-ounce) can black beans, drained
  • 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
  • 1 can corn kernels, drained
  • Salt
  • 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
  • 2 1/2 cups shredded Cheddar or shredded pepper jack
  • 2 scallions, finely chopped
Preheat the oven to 350 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 30-40 minutes until cheese is brown and bubbly. Top with the scallions and serve.

I have to say it is fabulous and fabulously easy too! I did end up with extra chicken filling, so I froze it and paired it with yellow rice for another quick dinner a week later.