Chicken Tortilla Soup

Nothing like hot soup on a cold rainy day. Try this delicious recipe. Other yummy soups in Tastes & Treasures cookbook.

Chicken Tortilla Soup

Ingredients:
½ gallon water
¼ cup Low Sodium chicken base
23 ounces tomato juice   
1 cup fresh diced tomato    (optional - I don't add)
Grilled or poached chicken, sliced very thin
1 or 2 carrots, julienned   (1/2 of a 10 ounce bag of shredded carrots found in produce department)
2 to 6 diced jalapeños, to taste  (I use 5 or 6)
½ red onion, julienned
½ cup fresh chopped cilantro   (1/2 a bunch, leaves only)   
1/3 cup fresh diced basil
1 ½ tablespoons fresh chopped garlic
1/2 cup black beans
1/2 cup corn
Pinch cumin

Directions:
Bring liquids to a boil.  Add the chicken base.  Lower heat to a simmer. 
Add all vegetables and spices.  Simmer for 30 minutes or until carrots are tender.  Add chicken and continue to simmer till chicken is just heated through.

Garnish soup with corn chips, shredded cheese and avocado.

This is a Pearl Street Grill recipe, revised by Gayle Moret. Gail says, "I now always use a Costco rotisserie chicken.  I bone it, tear it into strips and put about 2/3rds or 3/4s of the meat in the pot.  When I've weighed the chicken, it's usually about 13 or 14 ounces of meat."

What did you do this summer?

Tom and Zona Lorig took the family to La Posada in Winslow and enjoyed 'The Signature Soup'. It is composed of two soups in the same bowl: Creamy Sweet Corn and Smooth Spicy Black Bean topped with a signature of spicy chile cream.  "The waitress commented to first take a taste of the corn soup, then the black bean soup and then blend them." Beautiful presentation. Tastes & Treasures has several soup recipes calling out to make into your own version of 'The Signature Soup'.

Zona and Tom Lorig enjoying a tribute to the 1972 Eagles recording.

Tex Mex Crock Pot Chicken

We like Black Bean and Salsa Soup from page 81 in Tastes & Treasures cookbook, compliments of El Chorro Lodge.  Here's another tasty soup. Nothing like hearty, zesty, comfort-food goodness. . .

Tex Mex Crock Pot Chicken



Ingredients:

1 1/2 lbs. raw boneless skinless chicken breasts, halved 

1 tsp. ground cumin 

1 tsp. chili powder 

1/2 tsp. garlic powder 

1/2 tsp. onion powder

One 15-oz. can black beans, drained and rinsed 

One 14.5-oz. can diced tomatoes, drained 

One 7-oz. can diced green chiles, drained 

1 cup frozen sweet corn kernels 

1 cup chopped onion 

1 cup chopped bell pepper 

1 tsp. chopped garlic 

1/8 tsp. cayenne pepper 

4 cups reduced-sodium chicken broth 

1/2 cup light sour cream 

1/2 cup shredded reduced-fat Mexican-blend cheese 

 1/2 cup chopped cilantro 

Optional seasonings: salt and black pepper



Directions: 
Season chicken with cumin, chili powder, garlic powder, and onion powder. 

Place chicken in a crock pot. Add all remaining ingredients except broth, sour cream, cheese, and cilantro. Top with broth, and stir well. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked. 

Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the crock pot, and stir well. 

Top each serving with 1 tbsp. each sour cream, cheese, and cilantro. Enjoy!


MAKES 8 SERVINGS
1/8th of recipe (about 1 1/4 cups): 234 calories, 4g fat, 713mg sodium, 21g carbs, 4.5g fiber, 6g sugars, 27.5g protein
Thanks to Hungry Girl for recipe 



Black Bean and Butternut Squash Burritos

Black Bean and Butternut Squash Burritos

The best burritos I’ve ever made. Also, the only burritos I’ve ever made. But quite possibly the best I’ve tasted! These burritos have a kick of heat to them (that you can control yourself) and a light sweetness thanks to the butternut squash. The filling is so good I found myself eating it on its own. Use it to sprinkle on salads or as a dip for crackers in addition to making burritos. You could also try using sweet potato or pumpkin as a way to change up the butternut filling.
Yield: 4 burritos or 3.5 cups of filling

Ingredients:
1 medium butternut squash, peeled, cubed, & roasted
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
2 ears corn, shucked and cut off cob
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup Daiya cheese
4 tortilla wraps (large or x-large)
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice according to directions on package
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4.  Add chopped red pepper, black beans, corn and cooked rice and sauté for another 10 mins. on low.
5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

Thanks to OhSheGows for recipe

Black Bean Chili with Butternut Squash

With Squash being so plentiful this time of year, we added it to a classic chili recipe. Nothing beats the texture and taste of Chili with Butternut Squash and Black Beans.

Make is easier with a can of Black Beans instead of dried beans and you don't need 10 cups of water or the long cooking process.

Toss in two handfuls of fresh spinach for the last 5 minutes to make it even healthier.

Ingredients:1 1/2 tablespoons olive oil
2 onions, chopped
1 red pepper, chopped
8 garlic cloves, chopped
2 1/2 tablespoons chili powder
1 tablespoon ground coriander
2 14.5-ounce cans fire-roasted tomatoes
1 pound dried black beans, rinsed
2 chipotle chiles from canned chipotle chiles in adobo, minced
2 teaspoons dried oregano (preferably Mexican)
Coarse kosher salt
1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
1/2 cup quick-cooking bulgur

Suggested toppings:
Sour cream
Avocado
Coarsely grated hot pepper Monterey Jack cheese
Diced red onion
Chopped fresh cilantro
Pickled jalapeño rings

Directions:
Heat oil in heavy large pot over medium-high heat. Add onions, red pepper and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, avocado and pickled jalapeño rings.
 Basic recipe from Bonappetit.com

Hot soup for a Frosty Day

Phoenix, Arizona is full of sunshine, right? Not the past two days with highs of 40 degrees and sprinklers in the park creating a spectacular winter wonderland.

My thoughts for the kitchen include a hearty bowl of soup. El Chorro Lodge contributed a great Black Bean and Salsa soup to Tastes & Treasures cookbook found on page 81.

You should also try this yummy recipe from Hungry Girl.

Beany Bacon Soup

Ingredients:

6 slices center-cut bacon
2 cups chopped onion (about 1 large onion)

1 tsp. chopped garlic

4 cups reduced-sodium fat-free chicken broth

Two 15-oz. cans cannellini (white kidney) beans, drained and rinsed

2 cups chopped carrots (about 3 carrots)

1 cup chopped celery (about 3 stalks)

1/4 tsp. ground thyme

1 bay leaf

4 cups roughly chopped spinach

2 tbsp. reduced-fat Parmesan-style grated topping



Directions:

Spray the bottom of a large pot with nonstick spray and bring to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side, working in batches if needed. Once cool enough to handle, break into pieces or roughly chop. Set aside.

Remove pot from heat. If needed, clean and dry. Re-spray with nonstick spray and bring to medium-high heat. Add onion and garlic and, stirring often, cook until fragrant, about 4 minutes.

 Add all ingredients except spinach, Parm-style topping, and cooked bacon. Stir well and bring to a boil. 

Reduce to a simmer and cook until veggies are tender, about 20 minutes. Remove pot from heat and allow to cool slightly.

 Remove and discard bay leaf. Transfer 1/4th of the mixture (about 2 cups) to a blender. Blend until smooth, and then return to the pot.

 Add spinach, Parm-style topping, and cooked bacon. Mix well. Set stove to medium heat and cook until spinach has wilted and soup is hot, about 5 minutes.



MAKES 8 SERVINGS

PER SERVING (1/8th of recipe, about 1 cup): 146 calories, 2.5g fat, 929mg sodium, 21g carbs, 6g fiber, 3.5g sugars, 10g protein -- PointsPlus™ value 3*