Recipe of the week: Chicken Tortilla Soup

I love tortilla soup and have for years, I think the first time I had it I was in high school and I've been trying to perfect the recipe ever since.  You can very easily make this vegan, which I sometimes do for my husband....instead of the chicken I will use more beans and more corn (1 can of kidney beans, 1 can of pinto beans, and the entire bag of corn and obviously vegetable broth).  I use Trader Joe's taco seasoning because there's no MSG or junk in it.  I have a friend who hates beans so she uses zucchini and yellow squash instead, if you want to do that, you just need to add them towards end so they don't get mushy.  Let me know what you think.  A Votre Sante!



Chicken Tortilla Soup

4 boneless, skinless chicken breasts
32oz/1qt chicken or vegetable broth
1 onion diced
2 Tbsp olive oil
3-4 carrots chopped
2 cloves of garlic minced
2-3 small zucchini chopped
1 can black beans
1 can diced tomatoes
1/2 bag of frozen corn
1/2 package taco seasoning
1 tsp sugar (optional)
1 tsp salt
1/4-1/2 bunch cilantro

Toppings:
cheese
lime
sour cream
avocado
salsa
tortilla chips

Cut chicken into small pieces. In a large soup pot, saute with onion, carrots, and garlic until almost done.  Add broth, tomatoes, black beans, taco seasoning, salt, sugar, pepper, and corn.  Bring to a boil and turn down to very low, after about 10 minutes and add zucchini and cilantro.  Simmer for about 20 minutes, serve with your choice of toppings.  Enjoy.

Recipe of the week: Corn Chowder

I love Mimi's Cafe corn chowder.  I've had their recipe for several years and love to make it at home but like everything else I've modified it a bit.  Mine has more vegetables and less fat.  Let me know what you think.  A Votre Sante!

Corn Chowder

Ingredients
1/3 cup butter
1/2 cup onion chopped
1 cup celery, large dice
3 cups hot water
2 1/2 cups raw potatoes, peeled and cut into 1/2 cubes
16 oz bag frozen corn (white or yellow)
2 Tbsp sugar
2 tea salt
1/2 tsp white pepper
5 Tbsp flour
2 1/2 cups half and half
2 1/2 cups milk
fresh ground pepper

Directions:
In a large pot or dutch over, melt butter.  Add onion, celery, simmer until softened but not browned.  Add water potatoes, corn and seasonings.  Cover and simmer 30 minutes or until tender.  Whisk flour into 1 cup half and half and stir into soup.  Add remaining half and half and milk.  Simmer 15 minutes, until soup thickens.  Add salt and pepper.  To thin add a little more milk, to thicken simmer 5-10 more minutes.  Serve with fresh ground pepper.  Enjoy!