Chicken Tortilla Soup

2 skinless, boneless chicken breasts (can also use a rotisserie chicken)
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup canned black beans
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. Top with tortilla chips and cheese.

Chicken Tortilla Soup

This is healthy and has an excellent flavor. The whole family liked it since they could customize it with toppings they liked. (Healthy depending on which/how much toppings you use.)


1 Tbsp Olive Oil
1 Onion, diced
1 Tsp Salt
1 Green Bell Pepper or Red Bell Pepper, diced
1 Garlic clove, minced
1 Tsp Cumin Powder
1 32 oz Box Chicken Broth
1 Bay Leaf
1 1/2 Cups Frozen Corn Kernels
1 15 oz Can Tomato, diced (used fire roasted tomatoes)
1 Lb Chicken Breast, boneless and skinless
Juice of 1 Lime
Crushed Tortilla Chips

Accompaniments: Shredded Monterey Jack, Mexican Cheese Blend, Avocado, Sour Cream, Cilantro, Green Onion, diced

1. In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.

2. Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.

3. Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.

4. After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.

5. Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.

Notes:
- added black beans when returned shredded chicken to pot
- made pico de gallo, excellent topping
- some kids preferred adding tortilla chips a bit at a time to keep them crunchy
- I threw an extra chicken breast in to boil. Then shredded. Now I have delicious seasoned chicken ready to go for a lunch or quesadillas.

Chicken and Corn Chili - slow cooker

Made this for first time...it was sooo good; especially on a cold night.

I didn't have all ingredients on hand so I made changes. I'll include original recipe first, then note the changes I made at the end.


Ingredients:

4 skinless, boneless chicken breast halves

1 16 oz jar salsa

2 tsp garlic powder

1 tsp ground cumin

1 tsp chili powder

salt & black pepper to taste

1-11oz can Mexican-style corn

1-15 oz can pinto beans


Directions:

1 - Place chicken and salsa in slow cooker. Add spices. Cook 6-8 hours on low setting.

2 - About 3-4 hours before serving, shred chicken with 2 forks and add corn and pinto beans.

3 - Simmer until ready to serve.

4 - Top with shredded cheese, sour cream, cilantro, chives, whatever you like


Notes:

- I put chicken in while still frozen

- used 3 large breasts, was more than enough meat

- cooked from 8 a.m. - 5 p.m. - chicken got a little dry.

- substituted 12oz enchilada sauce + 1/2 cup salsa for salsa (was amost out of salsa); added some chopped fresh tomatoes.

- added fresh jalapeno peppers

- added pinto and black beans

- shredded chicken and added corn and beans about an hour before serving.


This turned out so good. All 6 of my kids ate it, even the picky ones.

The chili turns out really thick. I gave my children the option of eating it as chili or rolling it in a flour tortilla. Very versatile recipe - sub veg or beans of choice. Add spices or fresh herbs.

Personally, I liked rolling it in a tortilla and topping with a bit of cheese and fresh cilantro. Yum.

Chili

1 lb. ground beef*
1/2 onion, chopped
2 cloves garlic, minced (or powder)
2 cans (16 oz.) Bush's chili beans
2 cups water
1 tsp. chili powder (or to taste)
1/2 cup ketchup
1/2 tsp. cayenne pepper or hot pepper sauce
(I chop a jalapeno pepper)

In large non-stick skillet, cook beef until lightly browned. Add onion, garlic and jalapeno (if desired), saute. Drain excess fat. Mix in remaining ingredients.

Simmer 30-45 minutes.

*I use ground turkey, tastes really good. You can also add diced celery, corn or any other veggie you kids tolerate in chili.