I had been on the hunt for a delicious (and easy) chicken tortilla soup, and with the weather we’ve been having lately it was much needed. I finally found a soup on Pinterest (my insomniac cure) and modified it my way. Low and behold a delicious, quick and easy soup was born!
- 1lbs boneless skinless chicken breast
- 1 can Herdez salsa casera
- 1 can green chiles
- 1 can black beans, drained
- 2 ears of corn or 1 can
- 6-10 cilantro stems
- 1/4 cup fresh squeezed lime juice
- 1 Zucchini, chopped (optional)
- 4 cups chicken broth
- Garlic powder (about 1 tsp)
- Salt, to taste
- Pepper, to taste
- Cumin (about 1 tsp)
- Chipotle chile pepper (optional)
- 4 corn tortillas, chopped
Drizzle olive oil on bottom of crock pot add Chicken and all ingredients cook on low for 6-8hrs. Add cilantro & 1/4 cup fresh squeezed lime juice
I added about 1/2 cup heavy whipping cream to mine the last hour because I wanted a richer creamier soup, this is totally optional.
Once ready, shred the chicken, give it a good stir. Serve this delicious bowl of soup with cheese, tortilla strips, avocado & fresh lime juice.
As always, Buen Provecho!
Black beans are healthy, low-fat, filling and delicious! With this simple recipe you’ll be hooked; and what’s best these can be enjoyed atop rice or as black bean soup. This recipe is quick and chock full of flavor!
- 1 – 15oz cans of black beans
- 1-2 Tbsp. sofrito (see recipe below)
- ¼ onion, chopped
- ¼ bell pepper, chopped
- 2-3 Sprigs of cilantro
- Extra virgin olive oil
- Salt & pepper (optional)
Pour a tablespoon of olive oil into your pot and add the onion and, sauté about 2 minutes then add the sofrito and bell peppers.
Cook until the onions are translucent, then add the beans & fresh cracked black pepper. Add the cilantro and allow to cook for 15 minutes or so. Taste the juice and determine if you need salt.
With the weather cooling down, what are your “go-to” comfort meals during the fall and winter season? Do you prefer a hearty stew or a creamy casserole? Share your warm weather dishes!
Side Note: Storing soups and stews is easy, allow the soup or stew to cool, place in a large freezer bag and lay flat in freezer. You’ll have healthy meals on the go when you need it.
Looking for a way to use up the left over Christmas or holiday ham? I have the perfect soup for you. Make this delicious and filling ham and bean soup. You will not be in the kitchen all day; we’re using a short cut and the result is amazing!
- Left over ham bone (with meat)
- 1 – 53 oz pinto or kidney beans
- 4-5 Sprigs of cilantro
- 1/3 onion chopped
- 10-15 cherry tomatoes (cut in half)
- 5-6 peppercorns
- 1 tbsp dried oregano
- 1-2 cups water (you may sub chicken or veggie broth)
Thaw out the ham bone in the fridge (about ½ – 1 day, if you previously froze your ham). Once thawed or almost thawed, place bone in tall pot with 1-2 cup(s) of water, add the chopped tomatoes, onions, cilantro and peppercorns. Close lid and allow the ham to finish thawing (time will vary) and the veggies to flavor the water (roughly 30 minutes) on a medium heat.
Once you’re able to almost pull ham from bone add the entire can of beans and the dried oregano. I usually rub the oregano in between my hands to open the flavors. Taste your water and determine if you need to add any salt, pepper, etc… At this point you’re able to determine if you need a bit more water and/or flavor. Cook for another 20-30 minutes or so. To thicken the soup you may cook on high heat for about 5 minutes or take out about 1 cup of beans and liquid and place in blender. The longer the soup cooks the more it will thicken. After soup is done remove any remaining ham from bone and toss the bone. You’ll be left with a rich, hearty and delicious soup! Buen Provecho!
Note – adding more ingredients for flavor will depend on two things, the amount of seasoning the ham had originally as well as the size. Taste the soup as you go to determine what you should add. Avoid adding salt until the end; remember ham is already pretty salty.
Let me begin by mentioning that I don’t normally cook w/measurements unless I’m following a new recipe. With that said I’m listing the ingredients I used and a “ROUGH” calculation of what the measurement was. Ingredient amounts will vary depending on your specific tastes and how much you want to make. This recipe made roughly 10 cups. I buy 90% of my veggies & seasonings organic the 10% non-organic was not found in store the day I went. Same for my broth/stocks I buy them organic (and usually low sodium). If you’re not into organic by all means use what you like, that’s the beauty of cooking!
- 1/2 bag of lentils (about 2 cups)
- 1 carton beef broth (or chicken, veggie whichever you prefer)
- 1 cup water (for later)
- Oregano – 1-2 tbsp
- 2-3 Tbsp sofrito (see recipe in September archive)
- 2 potatoes (peeled/chopped)
- 2-3 garlic cloves chopped
- 2 stalks celery chopped
- 1-2 cups kale chopped
- 1 carrot chopped
- Shallots or onions about 1/4 cup chopped
- Salt & pepper (to taste)
- Garlic powder
- Steak au poivre (seasoning)
- Cilantro (optional)
Begin by creating a mirepoix (in Spanish its sofrito) base for your soup, standard mirepoix is celery, carrots & onions. Sauté the veggies in olive oil for about 3 minutes then add the oregano, salt, pepper and continue sautéing for an additional 2-3 minutes. Pour the entire contents of beef broth (or whichever you choose) and add the chopped potatoes. Let mixture cook for roughly 5 minutes, taste the water you’ll need additional seasoning. I added garlic powder, salt/pepper & steak au poivre seasonings. Again, depending on your taste buds you may need to adjust, I like my spicy so I add a lot of cracked black pepper.
You’re now ready to add the lentils let the entire pot simmer on a med heat for 10 minutes or so you may need to add the extra cup of water at this point. Grab a spoonful of lentils and potatoes to taste for tenderness. You should be ready to add the kale at this point, toss it in and immerse in broth. I cooked it for another 2 minutes or so then shut of the burner and let it all come together for a few minutes. Once somewhat cool I separated the soup into 6 small Pyrex containers. I had lunch for the entire week and then some!
QUICK TIP: Freeze any unused portions (I wouldn’t freeze the potatoes). Once it’s cool enough place in a freezer safe bag and lay flat on a cookie sheet place in freezer, once frozen you can stack the bags together and remove the cookie sheet.
I usually ALWAYS add cilantro to my lentil soup it’s a staple in most of my dishes. This particular day (so ashamed to say) I didn’t have any on hand, I highly recommend adding a few sprigs it intensifies the flavor!