Chicken Tortilla Soup

This was a delicious and easy crockpot soup! I got the recipe from my co-worker, and am posting the original below, along with my changes.

Chicken Tortilla Soup

Makes 6 Servings

4 cooked chicken breasts, shredded

1 garlic clove (I added 2)

2 tbsp margarine (I used 1 tbsp olive oil)

2- 14.5 oz. cans chicken broth

2- 14.5 oz. cans chopped stewed tomatoes and juice (I used 2 cans of diced tomatoes and juice)

1 cup salsa – hot, medium, or mild – your preference

1/2 cup chopped cilantro (I used 1/4 cup because we’re not big cilantro eaters)

1 tbsp cumin

8 oz cubed monterey jack cheese

sour cream

tortilla chips

rice (optional)

Directions

– Add minced garlic and margarine to the crockpot and saute

– Add chicken broth, tomatoes, salsa, cilantro, chicken and cumin; stir

– Cover and cook on low for 8 – 10 hours

– Divid cubed cheese into soup bowls and ladle soup over

– Add dollop of sour cream and serve with chips

Changes

– I used shredded cheese, and added it on top of the soup

– To make the soup more substantial, I served it over brown rice

 

 

Creamy White Chicken Chili

DH has already ranked this as “The Best New Recipe of 2010” —  and 2010 isn’t over yet! LOL

It was simple to throw together, and MEGA flavorful….I think. See, I have this cold…so I’m not sure I’m tasting it 100%. Nonetheless, we both loved it — it will go into the rotation!

Side note: This recipe isn’t spicy…don’t be scared by the 2 cans of chilis…they get dampered down by the creamy add-ins at the end. 🙂

We served it with tortilla chips, but it would also be delicious with cornbread, I think!

Creamy White Chicken Chili

(Eat Live Run)

Serves 4

1 lb boneless skinless chicken breast, cubed

1 medium onion, small diced

1 T vegetable oil

2 cans cannellini beans, with juice

14.5 ounces chicken broth

2 4-ounce cans chopped green chilies

1 tsp salt

1 tsp cumin

1 tsp oregano

1/4 tsp cayenne

2 garlic cloves, minced

1/2 cup half & half

8 ounce reduced fat sour cream

Directions

– Heat the oil in a large pot over medium high heat.

– Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent.

– Add the garlic and cook for another three minutes.

– Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.

– Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and additional sour cream to top.

Herb-Rubbed Chicken with Creamy Orzo

I wasn’t 100% sold on this dish as I was cooking it — but it was a real winner! The flavors are simple, but come together beautifully. I chopped the chicken and mixed it with the orzo, but you could plate it with a whole chicken breast to make it a little fancier 🙂

Herb-Rubbed Chicken with Creamy Orzo

(Annie’s Eats)

8 oz. orzo pasta, uncooked
2 chicken breasts, butterflied into halves (4 pieces total)
Salt and pepper
2 tsp. Herbes de Provence (I made a homemade version here)
2 tbsp. olive oil
1 shallot, finely chopped (I used onion)
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, with juices
2 cups broccoli florets
½ cup heavy cream
1/3 cup freshly grated Parmesan cheese

Directions:
– Bring a saucepan of salted water to boil.  Add the orzo and cook until tender but still firm to the bite, about 10 minutes.  Drain the pasta, reserving ½ cup of the pasta water.

– Season both sides of the chicken breast halves with salt and pepper.  Sprinkle evenly with the Herbes de Provence.

– Heat the olive oil in a 12- or 14-inch skillet over medium-high heat.  Add the chicken breast halves to the pan and cook about 3 minutes per side, until golden brown.  Reduce the heat to medium, add the shallot to the pan and sauté 2-3 minutes.

– Add the garlic and sauté an additional minute, until fragrant.  Add the diced tomatoes with juices and the broccoli florets to the pan, scraping the bottom of the pan to remove any browned bits.  Bring to a boil, then reduce the heat to simmer over medium-low.  Cover and let cook until the broccoli florets are crisp-tender, about 10 minutes.

– Stir in the cooked orzo, heavy cream and Parmesan cheese.  Mix until well blended and the cheese has melted.

– If necessary, add some of the reserved pasta water to smooth out the sauce.  Season to taste with salt and pepper.

– Serve immediately.

Grilled Buttermilk Chicken

This simple marinade was very tasty on the chicken! The garlic and paprika were subtle, and the buttermilk really made this chicken super-juicy.

I used boneless, skinless breasts and thighs because I had them in the freezer…I can only imagine the flavor is even better on bone-in chicken!

Grilled Buttermilk Chicken

(Health for the Whole Self)

Ingredients
1.5 cups buttermilk
8 cloves garlic, chopped
1 tbsp paprika
1.5 tsp sea salt
3/4 tsp black pepper
6 lbs bone-in chicken pieces

Directions

–  In a medium bowl, combine buttermilk, garlic, paprika, salt, and pepper.

– Place buttermilk mixture and chicken in a large plastic bag (you might need 2), and marinate in the refrigerator for at least one hour, or overnight. Turn bag occasionally.

–  Heat grill to medium-low. Remove chicken from plastic bag and grill – covered and turning occasionally – for about 40 minutes, or until cooked through.

Chicken Meatball Subs

These chicken meatballs are absolutely delicious. I had them as subs, as well as with pasta….delicious!

Highly, highly recommend these if you’re looking to do something a little different with your meatballs 🙂

Chicken Meatballs

(How Sweet It Is)

1 pound ground chicken

2 tablespoons whole wheat bread crumbs

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon smoked paprika

1 tablespoon worcestershire sauce

1 tablespoon olive oil

Directions

– Heat skillet on medium heat. Add one tablespoon olive oil.

– Mix chicken with remaining ingredients. Form into meatballs about 1 1/2 inches thick. Brown in pan on all sides until cooked through, about 10 minutes.

– Makes about 8-10 meatballs.