Chicken Tortilla Soup

This could possibly be our new favorite soup.  Which is amazing coming out of my mouth, because I didn't think any soup would be able to tromp taco soup, but this one just might. It is amazing!

::Ingredients::
 2 whole bonesless, skinless chicken breasts
1 Tablespoon olive oil
1 1/2 teaspoons cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 Tablespoon olive oil
1 cup diced onion
1/4 cup died green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
1 can rotel tomatoes and green chilies (I like to use mild, but use whichever kind you prefer)
32 ounces chicken stock
3 Tablespoons tomato paste
2 cans black beans, drained

::Directions::

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving.

Ladle into bowls, then top with tortilla chips, sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it!

I made homemade tortilla strips by cutting corn tortillas into strips and then deep frying them. It was so good.

*recipe adapted from Pioneer Woman

1 cup serving (with no toppings) is 4 points+. (if divided into 8 servings)

Navajo Tacos

 :::Scones:::

1 package of quick-acting active dry yeast (2 1/4 teaspoons)
1 1/3 cup warm milk (I used 1%)
3 to 3 1/2 cups flour or whole wheat flour (I used white this time)
1 tablespoon sugar
2 teaspoons canola oil
1 teaspoon salt


Dissolve yeast in warm milk in electric mixer bowl for about 5 minutes or until yeast is all bubbly.  Stir in 1 cup flour. Beat until smooth.  Stir in enough remaining flour, sugar, oil, and salt.  Mix on low electric speed until soft dough forms. Put in a greased bowl, cover and let rise in warm place until double, about 45 minutes.

Divide into 15 even portions and shape into round discs (kind of like mini pizzas.)  Fry in a deep fryer until golden brown, about 2-3 minutes per side.

1 scone is 4 points+

:::Homemade Chili:::

1 pound extra-lean ground beef (6% fat or less) or ground turkey
1 16 ounce salsa
1 cup white onion, chopped
1 large green, red, or yellow bell pepper, finely chopped
1 28 ounce can crushed tomatoes
1 28 ounce can diced tomaotes
1 15.5 ounce can pinto beans, drained
1 15.5 ounce can kidney beans, drained
1 tablespoon garlic powder
1 teaspoon salt
2 tablespoons chili powder
1 tablespoon sugar

Cook ground beef and chopped onion in a large saute pan over medium high heat until meat it browned. Combine in a crock pot with remaining ingredients and cook on high heat for 4 hours or on low heat for 8 hours.

Makes 20 1/2 cup servings.  One serving is 3 points+.

To make Navajo Taco place scone on a plate and add chili, cheese, lettuce and tomatoes and whatever other toppings you'd like.

One scone with 1/4 cup Homemade Chili, 1/2 ounce cheddar cheese, 1 cup lettuce and 1/2 cup tomatoes is 7 points+.

:::Emily:::

Broccoli Cheese Soup

We had this for dinner tonight, it's the second time I've made it and I made some adjustments this time.  I'm not a huge fan of sharp cheddar cheese, but I used it last time because it's what the recipe called for.  This time I used medium cheddar cheese and I liked it a lot better.

::Ingredients::
1 3/4 cups fat free chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp {I like it better with medium}
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

::Directions::
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Adapted from Mel's Kitchen Cafe

Serves 4.  Each serving is 11 points+. {If made with 1% milk}

:::Emily:::

Taco Soup

This is one our of new favorite meals.  I seriously cannot get enough of it. I always liked taco soup, but felt like it was missing something, so, I changed around a few of the ingredients in a couple of different batches until it was perfect.  It's really filling because it's full of veggies and the  best part is it is really low in points+ values.  Although it tastes as though it should be high in them.

1 pound extra lean ground beef (5% fat or less)
2 medium onions, diced
2 red bell peppers, diced
1 1/2 packages taco seasoning
2 cans condensed tomato soup
2 cans seasoned black beans (drained)
2 cans corn (drained) {sometimes I use 1 bag of frozen corn.}
2 cans diced tomatoes (undrained)
2 cups chicken broth
1 to 2 tsp cumin

 Brown hamburger in pan with onions and red bell peppers.  [The nice thing about using the red bell peppers is that if you don't tell your kids that they are pepper, they'll probably think they are tomatoes and not complain about eating them.]  After it's cooked add in the taco seasoning and water. 

When it's done cooking through in a crockpot with the black beans, corn, tomatoes, chicken broth, salsa and cumin.

Set your crockpot on low and let simmer for 4-6 hours. I've found the longer you let it simmer the better the flavor is. 

Top with cheese, avocados, fat free sour cream, and tortilla chips, or anything else you'd like.

1 cup soup without any toppings is 4 points+ or 2 cups of soup is 7 points+.

:::Emily:::

Lion House Taco Soup

We had this at enrichment one night and I thought it was super yummy. I hope you enjoy it as much as I did!

1 lb ground beef or chicken
1 med chopped onion
1 pkg Mild Taco seasoning mix
1 16 oz can cut corn
1 16 oz can Kidney beans, drained ( can use black beans too. I like these better)
1 28 oz can stewed tomatoes ( some like crushed better)
1 8 oz can of tomato sauce

Brown ground beef with chopped onion and taco seasoning. In a soup pot add ground beef, corn, kidney beans, tomatoes and tomato sauce. Warm through. Serve with tortilla chips, grated cheese, guacamole, sour cream whatever else you like. Eat and enjoy!

:::Brittainey:::