Chicken Tortilla Soup

Tortilla Soup (from Stop and Smell the Rosemary)


6 tbs vegetable oil

8 corn tortillas, chopped

6 cloves garlic, minced

1/2 cup chopped cilantro

1 medium onion, chopped (I do this in the food processor)

1 28oz can diced tomatoes

2 tbs ground cumin

1 tbs chili powder

3 bay leaves

6 cups chicken stock (I buy low salt organic)

1 teaspoon salt

1/2 teaspoon cayenne pepper

4-6 cooked chicken breasts, shredded or cubed


Optional garnishes:



Shredded Monterey Jack cheese



cubed avocado



Sour Cream



2 corn tortillas, sliced and fried crisp (or a few tortilla chips)



Heat the oil in a large pot over medium heat. Add tortilla, garlic, cilantro and onion. Saute 2-3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes. Remove the bay leaves and stir in the chicken. Reheat for a few minutes. Spoon into bowls and garnish with cheese, avocado, sour cream and/or tortilla chips.

Best Stir-Fry

Making this for dinner tonight. Subbing skirt steak for flank steak and marinating ahead of time.  Using Costco frozen stir-fry vegetable instead of snow peas.

Penne Rosa with Shrimp or Chicken

Made this tonight but subbed rotisserie chicken for the shrimp. Everyone loved it.

Healthy-ish Buffalo Chicken Quesadillas

Ingredients
Whole Wheat Tortillas
Cooked Chicken Breast
Franks Red Hot Sauce
Shredded Mozzarella
Shredded Parmesan
Yogurt Ranch Dressing
Crumbled Blue Cheese
Avocado Slices

1.  Mix chicken and hot sauce to taste.
2.  Mix ranch dressing with blue cheese.
3.  Spread dressing lightly on whole wheat tortilla.
4.  Sprinkle both cheeses on one half of tortilla.
5.  Add chicken to same half of tortilla. Sprinkle some more cheese.
6.  Fold tortilla in half.
7.  Cook in skillet at medium heat. Pressing down on tortilla with a heavy skillet.
8.  Flip when browned.
9.  Add avocado slices.