Creamy Tortilla Soup

We could live on tortilla soup in our house, doesn't matter the variety.  I always make a huge batch so that both C and Miss F have plenty of leftovers for their lunches, I always take some too.  This recipe was fantastic and was a huge hit.  I only wish their wasn't such an avocado shortage right now, it pains me to pay nearly $3 an avocado, even though they are totally worth it, I much prefer the normal $1 price.  This recipe was adapted from Cooking Classy.

Creamy Tortilla Soup

1 tablespoon canola oil
1 onion, chopped
1 jalapeño, seeded and chopped
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
1 pound boneless skinless chicken breasts
1 (15 oz) can diced tomatoes with green chilies
2 cups half and half
¼ cup flour
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 cup frozen corn
¼ cup sour cream
For serving:
Shredded cheese, diced avocados, corn tortilla chips

Heat the oil in a Dutch oven over medium heat. Add the onion and jalapeno, sauté for 3 minutes. Add the garlic and sauté 30 seconds more. Add the broth, chili powder, cumin, salt and pepper. Add the chicken breasts, bring the mixture to a boil, cover and reduce heat to low. Simmer for 15 minutes, remove the chicken and let rest for 5 minutes. Add the diced tomatoes. Whisk ½ cup of the half and half with the flour. Pour the half and half mixture into the pot, stirring constantly. Stir in the remaining half and half and cook for 3 minutes, until the soup has thickened. Dice the chicken, add it to the pot along with the black beans, pinto beans and corn. Stir in the sour cream just before serving. Serve topped with cheese, avocadoes and tortilla chips.

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Hatch Chile Tortilla Soup

Hatch Chile Tortilla Soup

4 large summer tomatoes
¼ cup extra-virgin olive oil, divided
½ white onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
½ teaspoon salt
4 cups chicken broth
1 can black beans, rinsed and drained
1 frozen package corn
4 hatch chiles, roasted, stemmed and seeded, then diced
2 boneless skinless chicken breasts

Slice the tomatoes in half, place cut side down onto a baking sheet. Drizzle with 2 tablespoons of the olive oil. Broil for 5 minutes.

Add the remaining olive oil to a dutch oven and heat over medium. Add the onions and cook for 5 minutes, until the onions begin to soften. Add the garlic, cumin and salt, cook for 1 minute more. Add the tomatoes and their juices to the pan. Stir in the broth and simmer for 10 minutes. Blend with a hand blender. Stir in the black beans, corn, hatch chiles and chicken breasts. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Remove the chicken from the pot and shred with two forks, return the shredded chicken to the pot. Serve, topped with tortilla chips, cheese and avocado slices.

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Salsa Verde Tortilla Soup

As soon as I saw this Salsa Verde Tortilla Soup on The Barbee Housewife, it went onto our meal plan. Miss F is obsessed with salsa verde, so I knew it would be a huge hit in our house. And I was totally correct.  For the first time ever, Miss F tried avocadoes on her soup and she loved it.  I am known to be a bit of an avocado hog, so now I will have to buy an extra avocado whenever we have tortilla soup.  I usually give C a few slices and hoard the rest for myself.  I adapted the recipe a bit from the original because I never have cooked chicken and it was easy enough to cook and shred the chicken breasts while the soup cooks.  I am going to try this with traditional salsa as well, I bet it will be equally fantastic.

Salsa Verde Tortilla Soup

4 cups chicken broth
2 cups salsa verde
2 teaspoons cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
1 pound skinless boneless chicken breasts
1 can black beans, rinsed and drained
1 package frozen corn
1 cup shredded cheddar jack cheese
Tortilla chips
1 lime, cut into wedges

In a Dutch oven, stir together the chicken broth, salsa verde, cumin, chili powder, salt and pepper. Add the chicken. Bring the soup to a boil over medium-high heat, reduce heat to low, cover and simmer for 30 minutes. Shred the chicken with two forks, return to the pan. Stir in the black beans and corn, simmer for 5 minutes more. Serve topped with cheese and tortilla chips, with a lime wedge on the side.

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Crockpot Creamy White Chicken Chili

I knew I wanted to have white chicken chili on Halloween before we went out trick or treating. I wanted something creamier than my usual and could be made in the crockpot. The only wrench in the plans was the 80+ degree weather Halloween night!  We all had large servings and there was plenty left over for lunches and lunchboxes for the remainder of the week.  Miss F was a huge fan and I think she had it for lunch nearly every day of the week.  This recipe is adapted from Lovely Little Kitchen.

Crockpot Creamy White Chicken Chili

3 tablespoons butter
3 tablespoons flour
14.5 ounce can chicken broth
1 cup milk
3 boneless skinless chicken breasts
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
½ cup salsa verde
2 cups frozen corn
2 15.5 ounce cans Great Northern beans, drained
½ cup sour cream
1 cup shredded cheddar cheese
1 avocado
tortilla chips, for serving

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Add the sauce to the crockpot. Add the chicken breasts to the crockpot, sprinkle with the chili powder, cumin, onion powder, garlic powder, salt and pepper. Add the salsa, corn and beans. Stir to combine. Cover and cook on low for 6 to 8 hours. Remove the chicken from the crockpot and shred with two forks, return the shredded chicken into the crockpot, stir in the sour cream. Serve with cheddar cheese, diced avocado and tortilla chips.

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Chick-fil-a Tortilla Soup

Miss F is obsessed with the tortilla soup at Chick-fil-a. She can devour it by the bowl full. It is only available in the winter months, which means I needed to find a way to make it year round. This recipe is a mash up of a ton of recipes I found online, some very much like the soup, some nothing at all like the soup.  The soup is much creamier than the tortilla soups I am used to in restaurants, but it is really delicious.  You can also make this in the crockpot, just add all the ingredients into the crockpot except the half and half.  Cover and cook on low for 6 to 8 hours, then stir in the half and half 20 minutes before you are ready to serve.

Chick-fil-a Tortilla Soup

1 pound boneless skinless chicken breasts
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (10 ounce) can Rotel tomatoes
1 (15 ounce) can creamed corn
1 cup frozen corn
2 cups chicken broth
1 teaspoon cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon oregano
½ teaspoon salt
¼ cup flour
¼ cup water
¾ cup half and half

Add the chicken, black beans, great northern beans, Rotel, creamed corn and frozen corn to a Dutch oven over medium high heat. Add the broth, cumin, chili powder, garlic powder, onion powder, oregano and salt. Stir to combine. In a one cup measure, whisk together the flour and water. Stir the flour slurry into the soup. Bring the pot to a boil, then reduce heat to low. Cover and cook for 30 minutes. Shred the chicken with two forks, stir in the half and half. Serve.

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Skillet Salsa Chicken

I knew as soon as I saw this recipe on Taste of Home Cooking, it would be a huge hit with Miss F. And I wasn't wrong. She inhaled it, comparing it to one of her favorites, crockpot chicken enchilada soup.  I served it over plain white rice because I am not a huge cilantro fan and neither is anyone else.  I used Greek yogurt instead of the sour cream because I didn't have any on hand, no one was the wiser.  I loved how easy this was, in the time that it took the rice to cook with the magical Fasta Pasta, dinner was ready.  It doesn't get any easier than that!

Skillet Salsa Chicken

2 teaspoons vegetable oil
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1 medium sweet onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chile powder
1 teaspoon salt
2 cups salsa
1 cup chicken broth
1 cup corn kernels
1 can black beans, drained and rinsed
2 tablespoons sour cream
1 tablespoon lime juice
1 avocado, for serving
Steamed rice, for serving

Heat the oil in a large skillet over medium high heat. Add the chicken and cook for 4-5 minutes until no longer pink. Add the onion and saute for another 2-3 minutes until onion is soft and chicken is cooked through. Add minced garlic and stir for 30 seconds until fragrant. Add the seasonings, salsa, broth, corn and black beans to the pan and stir to combine.

Turn the heat down to medium low and simmer for 10 minutes. Remove the pan from the heat and stir in the sour cream and lime juice. Serve topped with sliced avocado and over rice.

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Cheesy Refried Bean Casserole

I honestly did not eat one bite of this dish. Miss F saw it on Pioneer Woman and had to make it...and make it she did! She was thrilled to have refried beans at home, they are a big treat for her when we go out for TexMex. I usually heat up a can of black beans when we have TexMex at home because they are the least offensive bean in my mind.  She did nearly everything to make this recipe, mainly because just the thought of refried beans makes me a little queasy.  She and C adored this casserole, it was a huge hit!  Miss F has a new side dish to add to her repertoire.  And I will continue to let her make it.

Cheesy Refried Bean Casserole

1 teaspoon vegetable oil
1 red bell pepper, chopped
½ medium onion, chopped
1 teaspoons chili powder
2 cloves garlic, chopped
1 jalapenos, chopped
½ teaspoon salt
¼ teaspoon pepper
Two 16-ounce cans refried beans
2 ½ cups grated cheddar Jack cheese

Preheat the oven to 350 degrees. Grease the bottom of a 9x9 glass baking dish. Heat the oil in a large skillet over medium-high heat. Add the peppers and onion, cook until softened, about 4 minutes. Stir in the chili powder, garlic, jalapenos, salt and pepper, cook for a minute more. Add the beans to the skillet and stir well to combine. Cook for 3 minutes more. Transfer half of the beans into the prepared pan and top with half of the cheese. Transfer the remaining beans to the pan and top with the remaining cheese. Bake until the cheese is melted and bubbly, about 20 to 25 minutes.

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Creamy White Chicken Chili

I despise chili, unfortunately, the rest of my family adores it. White chicken chili is about the closest thing I will eat to actual chili.  Chili is one of the foods that I hated as a kid and still hate today.  Most foods that I didn't enjoy as a kid, I grew to like as my tastes matured.  Chili does not fit that bill.  Miss F was so happy to have chili for dinner, though she would prefer chili from a can (double gross) for dinner any day.  Thanks to Taste of Home Cooking for the fantastic and family pleasing recipe.

Creamy White Chicken Chili

1 tablespoon oil
1 pound boneless, skinless chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
2 cloves garlic, finely minced or grated
2 cans (15 ½ ounces each) Great Northern Beans, rinsed and drained
1 can (14 ½ ounces) chicken broth
1 can chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 cup sour cream
½ cup heavy whipping cream
Grated cheddar cheese, for garnish

Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and onion, sauté for 3 to 5 minutes, until the onion has softened. Add the garlic and sauté for 30 seconds more. Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne. Bring to a boil, reduce the heat to low and simmer for 30 minutes. Remove from the heat and stir in the sour cream and heavy cream, serve topped with cheddar cheese.

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Crockpot TexMex Chicken Stew

One of Miss F's most favorite meals is crockpot chicken enchilada soup. She requests it nearly weekly.  I adapted this recipe from Tracey's Culinary Adventures, but Miss F insisted it was just crockpot chicken enchilada soup, which was quite fine by her.  This recipe was much easier than her favorite, you don't really have to bother with much before it all goes into the crockpot to simmer all day.  I am going to use the trick of microwaving the onions in other crockpot meals, it was a really easy step, but yielded great results.

Crockpot Tex Mex Chicken Stew

½ onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon canola oil
1 teaspoon chili powder
2 cups chicken broth
1 (14.5 oz) can Rotel
2 tablespoon corn starch
1 ½ teaspoons light brown sugar
2 cups frozen corn
1 (14.5 ounce) can of black beans, rinsed and drained
1 ½ pounds boneless, skinless chicken thighs, trimmed
1 chipotle chile in adobo sauce, minced
1 avocado, pitted and sliced

Stir together the onion, garlic, tomato paste, oil and chili powder in a microwave safe dish. Microwave for 2 minutes, stirring halfway through. Transfer the mixture to the crockpot. Whisk together the broth, Rotel, corn starch and brown sugar; pour into the crockpot. Add the corn and beans to the crockpot, stir to combine. Salt and pepper the chicken thighs, add to the crockpot. Cover and cook on low for 4 to 6 hours. Remove the chicken from the crockpot, shred with two forks and return it to the crockpot. Stir in the chipotle chile, season to taste with salt and pepper. Serve, topped with avocado slices.

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Crockpot Creamy TexMex Chicken

As soon as I saw this recipe on Cheese Curd in Paradise, I knew that it would be a huge hit with C and Miss F. This is exactly the kind of meal they love and I was not wrong. Miss F helped shred the chicken and she couldn't resist stealing a taste.  This is also one of those meals that isn't pretty, but it is delicious.  It is very easy, the most complicated part is cooking the rice.   And on that note, why is rice so hard for me to cook?  I have always had trouble with it.  I never seem to get it right, I always have rice stuck to the bottom of the pan, no matter what.  Any great rice cooking tips?

Crockpot Creamy TexMex Chicken

2 boneless skinless chicken breasts
1 can of black beans
1 can of Rotel, diced tomatoes with chiles
1 package frozen corn
1 packet taco seasoning
4 ounces cream cheese
2 cups cooked white rice
½ cup shredded Colby Jack cheese
1 avocado

Put the chicken in the bowl of the crockpot, top with the black beans, Rotel and corn, sprinkle the taco seasoning over the top, stir to combine. Cover and cook on low for 8 hours. Remove the chicken from the crockpot, shred with two forks, then stir it into the beans, tomatoes and corn. Cube the cream cheese, add it to the crockpot and stir until it has melted into the chicken. Serve over rice topped with shredded Colby jack cheese and sliced avocado.

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Crockpot White Chicken Chili

I have to confess I have never eaten chili. I find it revolting. Miss F and C love it, whenever I am out for the evening, they usually have chili (from a can, it's so gross.) When I read through this recipe, I was intrigued.  I knew I would enjoy it, I didn't realize how much.  And Miss F and C agreed.  Miss F devoured three bowls and both requested it in their lunch the next day, which meant no leftovers for me.  This is definitely going into our usual dinner rotation, it was quite a hit.  I still refuse to try regular chili, especially from a can. I adapted this recipe from Budget Bytes.

Crockpot White Chicken Chili

1 yellow onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and minced
2 boneless, skinless chicken breasts
1 16 ounce jar salsa verde
1 15 ounce can cannellini beans
1 15 ounce can pinto beans
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon freshly ground black pepper
2 cups chicken broth
4 ounces Monterrey Jack cheese, shredded
1 avocado, diced

Add the onion, garlic and jalapeno to the bottom of the crockpot, top with the chicken breasts. Add the beans, cumin, oregano, chili powder, pepper and chicken broth. Stir to combine. Cover and cook on high for 4 to 6 hours. Remove the chicken from the crockpot, shred with two forks and return to the crockpot. Serve topped with cheese and avocado.

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Chipotle Chicken Chowder

I love chowder in the winter, especially with a cheddar sour cream biscuit on the side.  Clam chowder is my absolute favorite, but I knew that wouldn't go over very well with C.  When I saw this recipe from Our Best Bites, I was intrigued.  I always keep chipotles in the freezer, they add great spice and flavor.  This soup was amazing, easily the best chowder I have ever made.  Miss F loved it, C loved it and I loved it.  It doesn't get much better than that.  I always know I have a winner when both C and Miss F ask for leftovers in their lunch.

Chipotle Chicken Chowder

4 tablespoons butter
2 boneless skinless chicken breasts, cut into bite sized pieces
½ onion, minced
1 large bell pepper, seeded and chopped
3 cloves garlic, minced
1 chipotle chili, chopped
½ cup all-purpose flour
2 cups chicken broth
5 cups milk
1 russet potato, peeled and chopped
2 cups frozen corn
1 can black beans, drained
1 teaspoon kosher salt
Adobo sauce from chipotle chilies to taste (2-3 teaspoons)
Shredded sharp cheddar cheese

Melt butter in a dutch oven over medium heat. Saute the chicken, onion, garlic, and bell peppers, for 3 to 5 minutes. Add the garlic and chili, saute a minute more. Add the flour and cook 2 to 3 minutes, whisking constantly. Whisk in the broth and cook until the flour is smooth and the broth is starting to thicken. Add the milk and bring to a simmer. Add the potato, corn and beans, bring to a simmer and reduce heat to low. Simmer for 20 minutes, stirring occasionally to make sure the milk isn’t burning. Add the salt and adobo sauce to taste. Serve topped with sharp cheddar cheese.

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Crockpot TexMex Chicken Stew

This dish reminded me of our family favorite, Crockpot Chicken Enchilda Soup. Miss F was a huge fan of this, but didn't like it served over the rice, she preferred hers straight.  This is a perfect winter meal, throw everything in the crockpot in the morning and prep the rice after you shred the chicken, dinner is served.  This will definitely go into my recipe box for the days when Miss F's after school activities keep us out late.  It is so nice to come home to a house that smells great and dinner is ready.  Thanks to Pink Parsley for the inspiration.

Crockpot TexMex Chicken Stew

½ yellow onion, minced
1 green bell pepper, seeds and ribs removed, chopped
2 cups frozen corn
1 (15-oz) can black beans, drained and rinsed
1 jalapeno, seeds and ribs removed, minced
3 garlic cloves, minced
2 cups chicken broth
1 (14.5 oz) can Rotel, diced tomatoes with chiles
2 tablespoons corn starch
1 tablespoons brown sugar
1 tablespoon tomato paste
2 teaspoons chile powder
1 ½ teaspoons ground cumin
1 ½ pounds boneless, skinless chicken thighs, trimmed of excess fat
1 minced chipotle chile in adobo sauce
¼ cup minced fresh cilantro
2 cups white rice

Add the onion, bell pepper, corn, beans, jalapeno and garlic to the crockpot. Whisk together the broth, Rotel, corn starch, sugar, tomato paste, chile powder and cumin. Pour the broth mixture into the crockpot, stir to combine. Season the chicken with salt and pepper and nestle the chicken thighs to the crockpot . Cover and cook on low for 4 to 6 hours.

Remove the chicken from the crockpot and shred with two forks. Return the chicken to the crockpot and stir in the chipotle. Cover and cook on high for 10 minutes more. Prepare the rice per package instructions. Serve the rice with the chicken spooned over top, top with cilantro.

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Chicken and Summer Vegetable Tostadas

I originally saw this recipe on the Jey of Cooking, it originated from Cooking Light. I made quite a few changes to it, adding garden fresh bell pepper and black beans for a one dish meal. Adding the salsa verde, or green salsa, was a great way to impart flavor to the chicken and vegetables mixture. Miss F is obsessed with green salsa, she always commands the whole bowl whenever we go out for TexMex. Be sure to use fresh corn if available, it adds a nice sweetness to the chicken.

Chicken and Summer Vegetable Tostadas

1 teaspoon cumin
¼ teaspoon salt
¼ teaspoon pepper
2 boneless skinless chicken breasts, cut into bite sized pieces
1 tablespoon vegetable oil
½ red onion, chopped
½ bell pepper, diced
1 ear of corn, kernels removed
1 zucchini, diced
½ cup green salsa
8 tostada shells
1 can black beans, drained and rinsed
1 cup Monterey Jack cheese, shredded
1 avocado, diced
1 tomato, diced

Preheat the broiler.

Combine cumin, salt and pepper and sprinkle over the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and saute for 3 minutes. Add the zucchini, bell pepper, corn and onion, and saute for an additional 3 minutes, until chicken is done and vegetables begin to soften. Stir in salsa and cook for 1 minute more.

Arrange the tostada shells in a single layer on a baking sheet. Scoop two tablespoons of the beans onto each shell. Top with a tablespoon of cheese and broil for 1 to 2 minutes, until cheese begins to melt. Top each shell with 1/3 cup of the chicken and vegetable mixture and top again with a tablespoon of cheese. Return to oven and broil for 1 to 2 minutes more, until the cheese is melted. Top each with diced avocado and tomatoes.

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Recipe Swap: Bean and Cheese Taquitos

The theme of this week's swap is a Vegetarian Recipe. I had many wonderful recipes to choose from Sweet Beginnings, but I instantly knew which recipe I would be making: bean and cheese taquitos. I knew Miss F would love these. She devoured three for dinner and then requested more for her lunch box the next day. I cut them in half to fit in her Thermos container and she was thrilled to have them in her lunch.  I will be completely honest, I didn't eat any.  Beans are not my thing, but as much as I dislike them, Miss F loves beans.  These are going into the repertoire for the nights where I am cooking something I know she won't enjoy.  I used leftover refried beans from Pappasitos instead of canned, but other than that, I kept to the recipe.  I served them with guacamole, but Miss F preferred hers plain.  And she ate them sideways, silly girl.  Thanks to A Taste of Home Cooking for hosting!

Bean & Cheese Taquitos

1 can refried beans
1 can black beans, rinsed and drained
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
2 tablespoons fresh cilantro
1 lime
2 cups shredded cheese (such as cheddar, Mexican blend, etc)
Flour tortillas (16-20)
Cooking spray
Sea salt for topping

Preheat the oven to 400 degrees and line a baking sheet with foil or parchment paper. In a large bowl, mix the refried beans, black beans, cilantro, and spices. Then add the zest from the lime and the juice from half of the lime and stir. Mix in the cheese. Put about two tablespoons of filling lengthwise into each tortilla. Spread it out into a strip and roll up the tortilla around it. Place it seam side down on a baking sheet. Repeat with all of the tortillas. Lightly spray the tortillas with cooking spray and immediately sprinkle with sea salt. Bake until the edges are golden brown, about 10 minutes. Serve warm with your choice of dipping sauce (salsa, sour cream, etc.)

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Recipe Swap: California Club Chopped Salad

The theme of this month's swap was lunch. I usually have leftovers for lunch, so it was a treat to make something special just for lunch. Before I received this recipe in the swap, I had already pinned it to make. In fact, I had it on my meal plan one week and wasn't able to make it. Turned out to be a happy coincidence because I really loved this salad from the amazing Barbee Housewife. I was wary of the dressing, being that I am not a huge fan of mayonnaise, but it was fantastic. When I tossed the salad together, the avocado almost melted into the dressing, which was just lovely. Thanks so much to Taste of Home Cooking for hosting another great swap.

California Club Chopped Salad

6 slices bacon, cut into ½ inch pieces
1 chicken breast, cut into bite sized pieces
4 cups Romaine lettuce, washed and thinly sliced
½ pint grape tomatoes, quartered
¼ cup blue cheese crumbles (I omitted)
1 avocado, diced
½ cup black beans, rinsed and drained
1 cup frozen corn, thawed
2 cloves of garlic, minced
Juice of 1 lemon, about 3 tablespoons (I used lime juice)
2/3 cup of mayonnaise

Cook the bacon in a sauté pan until crisp. Remove with a slotted spoon. Cook the chicken pieces in the warm bacon grease over medium high heat until cooked through, about 5 minutes.

In a large bowl, combine the bacon, chicken, lettuce, tomatoes, blue cheese, avocado, black beans and corn. Set aside.

In a small bowl, whisk together the garlic, lemon juice, and mayonnaise. Add salt and pepper to taste. Toss the dressing with the salad.

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Southwest Eggrolls with Jalapeno Ranch

I first had these at a baby shower years ago and my friend shared her recipe. I decided to make some changes to the recipe to mix it up a bit, the biggest change being the addition of tomatoes via Rotel.  These are a great snack and i can even tolerate the beans in them, normally I am not a fan.  After I made them, I realized I wanted to make another change next time: avocado!  These would be great dipped in queso, guacamole or the old standby of jalapeno ranch.

Southwest Egg Rolls

2 boneless skinless chicken breasts
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
1 can black beans, rinsed and drained
1 can Rotel, drained
1 cup frozen corn
1 small onion, finely chopped
1 jalapeno seeded and finely chopped
1 cup Monterey Jack cheese
1 package Egg Roll wrappers

Boil the chicken in water seasoned with chili powder, garlic powder, cumin, salt and pepper. Once the chicken is fully cooked, let it cool and shred it.

In a large bowl, stir together the chicken, beans, Rotel, corn, onion, jalapeno and cheese. It is easiest to roll the egg roll when the wrapper is turned so it looks like a diamond. Place a heaping tablespoon of the mixture close to the bottom corner of the wrapper. Fold the bottom flap up and then the 2 side flaps in. Brush cold water on the remaining edges of the wrapper to seal and roll to finish. Be careful not to over-fill and make sure to tightly roll the egg rolls.

Preheat the oven to 400 degrees. Place the egg rolls on a greased cooking rack overtop of a cookie sheet (it is best not to cook directly on a cookie sheet). Spray the tops of the egg rolls with cooking spray. Cook for 15-20 minutes or until the egg rolls turn golden.

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Creamy Chicken Tortilla Soup

I could eat Tortilla Soup every day and be completely happy. In fact, the day I made this soup I had tortilla soup for lunch at Chick-fil-a (Miss F and I have a shared love of it.) When I pinned this recipe on Pinterest, I was intriqued. Cream cheese in a blender? Well, it totally works. C really enjoyed the soup as well, though next time he wants the tortilla strips to be fried. He was not a fan of the baked tortilla strips, they weren't crunchy enough for his liking. My thinking is that the get soft in the soup anyhow, so why not save the mess of frying the tortillas? Miss F loved this soup so much she went back for seconds AND requested it in her lunchbox the next day. Thanks to That's Some Good Cookin for the inspiration!

Creamy Chicken Tortilla Soup

1 tablespoon vegetable oil
2 cups shredded cooked chicken
8 corn tortillas, sliced into strips
½ onion, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon salt
1-3 chipotles in adobo, minced (depending on how spicy you want it)
1 tablespoon tomato paste
4 cups chicken stock, divided
1 can (15 ounces) diced tomatoes with chiles (Rotel)
1 can (15-16 ounces) black beans, drained and rinsed
1 cup corn
½ package (8 ounce) cream cheese, softened and cut into chunks
2 tablespoons chopped fresh cilantro
1 avocado, chopped
¼ cup shredded Monterrey Jack cheese

Heat the oil in a Dutch oven over medium heat. Add chicken, half of the tortillas, onion, garlic, cumin, salt, chipotle and tomato paste. Sauté until onion is translucent, stirring as needed, about 2 minutes. Add the 3 cups of the chicken stock, tomatoes (with juice), black beans, and corn to pot. Bring to a simmer over medium high heat.

Pour the remaining cup of chicken stock into a blender. Add the softened cream cheese and puree until smooth. Pour the broth and cream cheese slurry into the soup pot. Bring to a simmer and reduce heat to low, simmer for 30 minutes, stirring occasionally.

While the soup is cooking, preheat the oven to 375-degrees. Place the tortilla strips on a baking sheet in a single layer and spray with cooking spray. Bake for 15-20 minutes until the strips are crispy; tossing once or twice during baking so that the strips will bake evenly.

Serve the soup topped with cilantro, avocado, cheese and tortilla strips.

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Baked Chicken Burritos with Sour Cream-Poblano Sauce

The original version of this recipe calls for ground beef, which I am none too fond of. The adapted version called for ground chicken, which I am not crazy about either. So I adapted it once again, using shredded chicken prepped in the crockpot. Firstly, I cannot rave enough about the chicken. I will never use a taco seasoning packet again, this was SO much better. Miss F said, "This is so yummy, Mommy!" I served hers sans sauce and she adored these. She ate two! C ws also a fan, even though he picked the Poblanos from his sauce.  I used fajita size tortillas because it is what I had on hand, but these would be great in big burrito sized tortillas.

Baked Chicken Burritos with Sour Cream-Poblano Sauce
As seen on A Taste of Home Cooking, adapted from Elly Says Opa!

For the burritos:
1 tablespoon canola oil
1 onion, diced
2 boneless skinless chicken breasts
½ cup chicken broth
2 cloves garlic, minced
1 tablespoon tomato paste
1 ½ teaspoons chili powder
1 teaspoon brown sugar
½ teaspoon cumin
½ teaspoon oregano
¼ teaspoon cayenne
½ teaspoon Kosher salt
1 can black beans, drained and rinsed
1 cup shredded Monterey Jack cheese
12 flour tortillas
Cooking spray

For the sour cream-poblano sauce:
2 poblano peppers
2 tablespoons butter
2 tablespoons flour
1 ¼ cups chicken broth at room temperature
½ cup sour cream
Kosher salt and freshly ground black pepper

Pour the oil in the bottom of the crockpot. Add the onion, then place the chicken breasts overtop. In a 2 cup measure, whisk together the broth, garlic, tomato paste, chili powder, brown sugar, cumin, oregano, cayenne and salt. Pour the broth mixture over the chicken. Cover and cook on low for 6 to 8 hours, flipping the chicken halfway through if possible. Remove the chicken from the crockpot and shred with two forks. Return to the crockpot and stir with the broth. Stir in the black beans

Preheat the oven to 400 degrees and spray a rimmed baking sheet with cooking spray.

Place 2 tablespoons of the cheese at the end of each tortilla and then spoon some of the chicken and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet and lightly spray the tops of the burritos with cooking spray. Bake for about 20 minutes, until tortillas are golden brown and crispy.

Meanwhile, make the sauce. Place the poblanos directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cool enough to handle. (Alternatively, you can roast the peppers under the broiler until all sides are well-charred.) Peel the peppers, remove the stems and seeds, and dice them.

Heat a small sauce pan over medium heat and melt the butter; stir in the flour and cook for an additional minute, stirring constantly. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened. Stir in the sour cream/yogurt and warm through. Season to taste with salt and pepper. Serve the sauce over the baked burritos.

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Crockpot Chicken Enchilada Soup

When I saw this on Pinterest, I was instantly interested. I have a weird issue with beans, as in, I don't like them. But I will eat beans in soup. I have no idea what the difference is, but it works for me. This soup is no exception. I made some changes from the original recipe, cream of chicken soup does not get used in my house, so I found an easy swap out to make it homemade. It was really easy and the soup definitely benefitted sodium wise. As soon as I smelled the soup simmering away, I knew I would love it. And I wasn't wrong. It was amazing. Miss F said "I love soup!" I am already planning on making it again with a homemade enchiladas verde sauce and fresh cilantro.

Crockpot Chicken Enchilada Soup

3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.

In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.

In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.

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