Fresh corn on the cob, grilled chicken in red pepper infused oil, and baked gluten free sweet potato fries
Monday, April 21, 2014
Wednesday, April 2, 2014
RECIPE: Mexican Tortilla Soup
In my world, soup is a main food group. I stockpile it, order it at restaurants, and lately I make it myself! Soup recipes are great because you can change little things to cater to your specific tastes and also great if you have a busy schedule because you can start it in the crockpot and let it sit or make a big batch on Sunday night and have throughout the week!
This soup is made using Swanson 100% natural Mexican Tortilla flavor infused broth.
Below is the Swanson recipe/instructions, but I can't do spicy so I substituted jalapeno peppers for 1/2 green, 1/2 red, 1/2 yellow, and 1/2 orange peppers all chopped. I cut fresh tomatoes and used some sunburst. I used canned shredded chicken but before I have grabbed a rotisserie chicken, pulled the white meat off for the soup and put the rest in gladware for other meals, so easy!
I sprinkled a tiny bit of Mexican cheese on my bowl and ate with corn tortilla chips.
This soup is made using Swanson 100% natural Mexican Tortilla flavor infused broth.
Below is the Swanson recipe/instructions, but I can't do spicy so I substituted jalapeno peppers for 1/2 green, 1/2 red, 1/2 yellow, and 1/2 orange peppers all chopped. I cut fresh tomatoes and used some sunburst. I used canned shredded chicken but before I have grabbed a rotisserie chicken, pulled the white meat off for the soup and put the rest in gladware for other meals, so easy!
I sprinkled a tiny bit of Mexican cheese on my bowl and ate with corn tortilla chips.
1 teaspoon canola oil
1 large onion, diced (about 1 cup)
2 large jalapeƱo peppers, seeded and chopped (about 1/2 cup)
2 tablespoons tomato paste
1/2 cup frozen whole kernel corn
1 cup black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced
1 carton (32 ounces) Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
Tortilla chips or strips
1 large onion, diced (about 1 cup)
2 large jalapeƱo peppers, seeded and chopped (about 1/2 cup)
2 tablespoons tomato paste
1/2 cup frozen whole kernel corn
1 cup black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced
1 carton (32 ounces) Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
Tortilla chips or strips
INSTRUCTIONS
1 . Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
2 . Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with the crushed tortilla chips or strips.
2 . Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with the crushed tortilla chips or strips.
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