Spicy Chicken Tortilla Soup

Tortilla soup has always been a favorite to eat, but I’d never made it myself! Leading up to Cinco de Mayo, I tried out a few new Tex Mex recipes, including this one for spicy chicken tortilla soup. It was love at first bite – very easy to toss together, super colorful, somewhat healthy, and has amazing flavor with all of the peppers and spices.

I slightly adapted the original recipe, excluding hominy and adding some corn and crispy tortilla strips. Side note: to make crispy tortilla strips to top your soup, simply slice a few corn tortillas into strips, put them on a lined baking sheet, and bake at 350 degrees for 10 minutes, flipping once halfway through. Super simple and adds a nice texture when you dig in.

Enjoy!

Spicy Chicken Tortilla Soup

Ingredients:
2 cups chicken, shredded or chopped
2 Tbsp olive oil
1 small onion, diced
1 jalapeno pepper, diced (with or without seeds)
2 cloves garlic, minced
1 poblano pepper, roasted and diced
1 tsp chili powder
2 tsp cumin
1 tsp ground coriander
1 tsp salt
8 cups chicken broth (2 quarts)
1 4-oz can diced green chilies
1 15-oz cans black beans, drained and rinsed
1/2 bag frozen corn
1 14-oz can fire roasted diced tomatoes
4 corn tortillas, cut into strips (plus more if making crispy strips)
Juice of 2 limes
Shredded monterey jack cheese, optional for serving
Chopped cilantro, optional for serving
Sour cream, optional for serving

Yield: Serves 6-8

Directions:
First, roast the poblano pepper over a burner on a gas range stove or under the broiler. You want the pepper to be very dark and charred— almost black. Set aside on a plate to cool then dice. (you can either leave or remove the seeds)

Heat the olive oil over medium high heat in a large pot. Once hot, add the diced onion and jalapeno and cook for five minutes, until soft. Add the garlic and diced poblano pepper and cook for another minute. Add the chili powder, cumin, and coriander and mix until well combined.

Pour in the chicken stock and add the tomatoes, corn, black beans, green chilies, chicken, and salt. Bring to a boil.

Finally, add the regular tortilla strips and lime juice and cook until tortillas soften. Serve with chopped cilantro and shredded cheese, plus crispy tortilla strips and sour cream if wanted.

Source: Slightly adapted from Eat Live Run

Chicken Pot Pies with Cheesy Herb Crust

This simple meal has become a staple in our house. I originally made a biscuit topped pie years ago, but then decided to adapt it into cute individual servings. The creamy sauce combined with the hearty chicken and vegetables makes for a stick-to-your-guts comfort food that we enjoy year round. The addition of some cheese and herbs to the crust makes the dish extra savory and delicious. Enjoy!

Ingredients:
For the sauce:
2 Tbsp unsalted butter
1/4 cup all-purpose flour
1 1/4 cup chicken broth
1/4 cup milk or heavy cream
1/8 tsp garlic powder
1/8 tsp onion powder
Dash of salt and pepper
Dash of cayenne pepper (optional)
Dash of white pepper (optional)

2 chicken breasts, cooked and chopped
1/2 bag of frozen mixed vegetables (12 oz bag)

For the crust:
4 oz cream cheese, softened
8 Tbsp (1 stick) unsalted butter, softened
1 1/2 cups all-purpose flour
3 Tbsp shredded parmesan cheese
1/4 tsp dried basil
1/4 tsp dried parsley

Yield: 4 pies

Directions:
Cook the chicken breasts and cut into small pieces. Set aside. Preheat oven to 375 degrees.

For the sauce: Melt the butter in a medium pot over medium heat. Add the flour and whisk it until combined. Add the chicken broth and whisk until smooth. Add the milk/cream, garlic powder, onion powder, a dash of salt and pepper, and any other spices you’d like.

Add the frozen vegetables and chicken to the sauce and stir to combine. Pour the mixture evenly into four ramekins and set aside.

For the crust: Beat the cream cheese and butter in a mixer until smooth. Add the flour, cheese, basil, and parsley and beat until fully combined. Divide the dough into four equal pieces. Flatten each piece and score it in the middle, to make sure some air can escape during cooking. Drape a piece of the dough over each ramekin and lightly push the edges to seal.

Put the ramekins on a baking sheet (in case anything boils over) and bake for about 25-30 minutes, or until the crust is fully cooked. Put the ramekin on a small plate or saucer since it will be very hot, and serve immediately.

Source: A Beckster Original

Spicy Peanut Chicken Pasta

I’m such a sucker for peanut sauce – there’s just something about it that’s irresistible to my taste buds. So you can imagine how much I loved this Asian pasta dish with a spicy peanut sauce. The variety of vegetables gives it vibrant color and makes you feel a little healthier eating this tasty dish.

Quick tip: you can add the chopped vegetables to the cooking pasta for about 5 minutes to slightly cook them while still leaving a bit of crunch. Mix in the sauce, top with chopped cilantro, and you have a delicious meal after my own heart.

Spicy Peanut Chicken Pasta

Ingredients:
1 red bell pepper, cut into thin strips
1 cup shredded or julienne carrots
1 cup shredded zucchini
1 head of broccoli, cut into small pieces
1 cup chopped or shredded cooked chicken breast (2-3 breasts)
8 oz cooked whole grain linguine

For the dressing:
5 Tbsp soy sauce
2 Tbsp water
3 Tbsp peanut butter
2 Tbsp sesame or canola oil
1 Tbsp rice vinegar
1 small piece of fresh ginger, peeled and cut into small pieces
1/2 Tbsp honey
1 clove garlic
1 tsp brown sugar
1/3 cup peanuts
Sriracha sauce (a few dashes – or more to your taste)

Cilantro for garnish

Directions:
Puree all of the dressing ingredients (except peanuts) in a food processor until smooth and creamy.  Add the peanuts last and process until just finely chopped.

Cook the pasta and add the vegetables into the water for the last 5 minutes to soften them a bit. Drain and return to the pot. Add the dressing and toss to coat. Add more sriracha if you want a spicier taste. Top individual servings with fresh cilantro and enjoy!

Source: Slightly adapted from Pinch of Yum

Zuppa di Gnocchi e Pesto

I know we’re past soup season, but this recipe is too tasty to set aside till fall! You know that a soup is good when it’s requested by your husband in advance for future times of sickness! This Italian soup is hearty without being heavy and the roasted onion and garlic adds some amazing flavor. When topped with diced tomatoes, it tastes like bruschetta in soup form! YUM!

PS: Happy Birthday to my mom!

Zuppa di Gnocchi e Pesto

Ingredients:
2 boneless, skinless chicken breasts
1/2 yellow onion, quartered
8 cloves garlic, in skins
1 Tbsp olive oil
Pinch of salt and pepper
2 cartons chicken broth, 32 oz each
1/2 jar pesto sauce (8 oz jar)
1 package gnocchi, 16 oz
2 whole roma tomatoes, seeded and chopped

Directions:
Preheat oven to 350F. Place chicken breasts in a roasting pan. Break apart quartered onion and scatter around and on top of chicken breasts. Toss the garlic, skins and all, around the chicken. The garlic will not flavor the chicken at this point. You are merely roasting them and will add them to the broth in a bit. Drizzle olive oil on the chicken. Add some salt and pepper and roast for 35-45 minutes or until the center is white and no longer pink.

Once cooked, allow the chicken to cool so that it can be shredded. Scoop out the roasted onion and garlic to use in the broth. While the chicken is cooling, pour the chicken broth into a food processor or blender along with the onions and roasted garlic (skins removed after roasting of course) and half of the pesto. Pulse until there are no large chunks of garlic left. The roasted garlic will give the soup a velvety feel in your mouth. Definitely don’t skip this step. It’s so worth it!

After shredding the chicken, mix in the rest of the pesto. Stir well and set aside.

In a large pot, bring the broth/garlic/pesto mixture to a boil. Add the gnocchi and cook according to the package directions. In soup bowls, place a pile of chicken in the center. Ladle the hot broth over the chicken and garnish with chopped tomatoes. Enjoy!

Source: Slightly adapted from The Coupon Goddess

Indian Spice Grilled Chicken

I’m absolutely in LOVE with the flavors in this dish – the warmth from the cumin combined with the fresh bite from the cilantro and scallions create a one of a kind taste. The marinade is colorful and has such an enticing aroma, you’ll be drooling in no time! I don’t have a lot of experience cooking with cumin, but am quickly becoming addicted to this bold spice. This is simple to grill outside with a cold beer in hand or on an unbearably hot day (aka: here in TX!) you can make it inside on your George Foreman or grill pan. Enjoy!

Indian Spice Grilled Chicken

Ingredients:
4 boneless, skinless chicken breasts
For the marinade:
5 scallions, chopped
2/3 cup fresh cilantro leaves
3 cloves of garlic, chopped
1 small lime, zest and juice
2 tsp olive oil
2 tsp ground cumin
1 tsp paprika
1/2 tsp curry powder
1/2 tsp salt
1/4 tsp black pepper

Directions:
Combine all of the marinade ingredients in a food processor or blender. Blend together until it’s all combined. Put the chicken in a ziplock bag and add the marinade. Zip the bag and shake it up to evenly coat the chicken. Place the bag in the refrigerator and let the chicken marinate for at least 1 hour, but the longer the better! Once your grill is prepped, cook the chicken until done. (depending on how you’re grilling it – I used a George Foreman grill and it only took 8-10 minutes total) Serve while it’s hot and garnish with cilantro and scallions if desired.

Source: A Beckster Original

Chicken Pineapple Quesadilla

This is definitely one of those quick go-to meals in our house when we have a limited time to cook and eat. (It could even be taken on the go if needed!) Take a simple chicken quesadilla, add some pineapple, and it’s taken to a whole other level. If you have fresh pineapple, go for it, and if you have time, grill it before adding to the dish! If not, the cute little canned pineapple tidbits work perfectly too. This is another dish you can personalize to your liking – add some black beans, skip the cilantro, dip in some salsa, etc…

Here’s another version that looks mighty tasty: The Pioneer Woman’s Grilled Chicken and Pineapple Quesadillas

Chicken Pineapple Quesadilla

Ingredients:
4 tortillas
2 chicken breasts, cooked and cut into pieces
2 cups of shredded cheese
2/3 cups pineapple tidbits
1/3 cups fresh cilantro, chopped

Directions:
Heat a pan on the stovetop over medium heat. When hot, put a tortilla in the pan and top it with some chicken, pineapple, cilantro, and cheese. Heat it for 1-2 minutes, until cheese starts to melt and tortilla starts to get crispy. Then fold the quesadilla in half and cook another minute until cheese is melted all the way. Serve whole or cut into smaller pieces. Makes 4 quesadillas.

Source: A Beckster Original

Biscuit Topped Chicken Pot Pie

This is a total comfort food dish for me – the creamy chicken and vegetable filling warms the soul perfectly. I’ve made this before with a standard crust topping, but decided to use biscuits on top this time. (if you’re feeling super ambitious, go for homemade biscuits!) This dish will fill you up quickly and is great for feeding a crowd. Or, it makes for awesome leftovers, like in our house.

Biscuit Topped Chicken Pot Pie

Ingredients:
Filling:
4 Tbsp unsalted butter
1 medium russett potato, peeled and diced
3 cloves garlic, minced
1 tsp onion powder
1/2 tsp crushed red pepper flakes
2 chicken breasts, cooked and cut into pieces
1 bag frozen mixed vegetables (12 oz)

Sauce:
4 Tbsp unsalted butter
1/2 cup all purpose flour
2 1/2 cups chicken broth
1/2 cup heavy cream
Dash of salt and pepper

Topping:
1 can biscuits (12 oz – 10 biscuits)
Dried basil or parsley

Directions:
Preheat oven to 375 degrees.  For the filling: In a large skillet over medium heat, melt the butter. Add the diced potato and saute for 5 minutes. Add the garlic and cook about 15 minutes longer, until potatoes are tender. Remove from heat and add mixed vegetables and chicken. Stir in the red pepper flakes, onion powder, and  a dash of salt and pepper.

For the sauce: Melt the butter in a large saucepan over medium heat. Add the flour and whisk it until smooth. Add the chicken broth and whisk until smooth. Add the cream, hot sauce (if using), and add a dash of salt and pepper.

Add the filling to the sauce and mix to combine. Pour the mixture into a baking dish (I used a 7×11 pan) and arrange the biscuits on top. Sprinkle dried basil or parsley on top of biscuits. Put the dish on a baking sheet (in case anything boils over!) and bake for about 15 minutes, or until biscuits are golden brown.

Source: Adapted from Annie’s Eats

Chicken and Gnocchi Soup

Holy cannoli, it is a COLD day in North Texas! There’s snow on the ground, temperatures in the teens, and 30 mph winds. As miserable as it is, luckily it’s perfect for a day full of hot chocolate and soup! Stay safe and warm out there friends!

Chicken and Gnocchi Soup

Ingredients:
2 boneless skinless chicken breasts, cooked and cut into pieces
2 carrots, peeled and sliced
2 stalks of celery, chopped
1 tsp onion powder
1 tsp ground thyme
32 oz chicken broth
1 can condensed cream of mushroom with roasted garlic soup (Campbell’s)
1 package (16 oz) gnocchi (not frozen – found in pasta or Italian section)
1 package frozen peas

Directions:
In a nonstick skillet, cook chicken until browned and no longer pink in the center. Cut into pieces.

In slow cooker, mix chicken and remaining ingredients except gnocchi and peas.

Cover slow cooker; cook on low heat setting 8 to 10 hours.

Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.

Source: Adapted from Betty Crocker

Thai Honey Peanut Chicken

This is a simple recipe that can be easily customized and paired with all kinds of veggies and sides. I love peanut sauces, but this one lacked the peanut punch I was really hoping for. So, if you like more peanut flavor, I suggest adding a bit more!

Thai Honey Peanut Chicken

Ingredients:
1 pound Chicken, In Chunks
1/4 cup Soy Sauce
2 Tbsp Honey
1 Tbsp Lime Juice
1 tsp Minced Garlic (approximately 1 Large Clove)
1 Tbsp Creamy Peanut Butter
1/2 tsp Curry Powder
1 teaspoon Sriracha (optional)
Cilantro and Sesame Seeds for garnish (optional)

Directions:
Mix ingredients and marinate chicken for 2-3 hours.

Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done. Reduce heat to medium-low and add precooked veggies if desired. Serve topped with sesame seeds and cilantro.

To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).

*If using regular peanut butter (i.e. Skippy) instead of natural peanut butter, reduce honey by 1 Tablespoon.

Source: Tasty Kitchen

Chicken Noodle Soup

Give me tomato basil, clam chowder, and broccoli cheddar anyday, but my man is a sucker for the cozy American classic – Chicken Noodle Soup. So when chillier weather recently hit Texas (minus the current freakishly warm stint, ugh) I thought some good-old Chicken Noodle Soup would hit the spot.

I got this recipe from a college friend and fellow food lover & blogger. (make sure to check out her site too!) This soup is really easy to make…the savory flavors will warm your heart and soul. Plus, I’m a huge fan of the moist flavorful chicken that’s included – I wanted to eat the chicken by itself and make chicken-less noodle soup : )

Chicken Noodle Soup

Ingredients:
3 skinless boneless chicken breasts (or 1 lb. chicken of your choice)
2 lemons
6 large carrots peeled and sliced into 1 in pieces
1/2 small yellow onion diced
2 cloves garlic diced
32 oz low sodium chicken broth
4 cups water
1/2 small box of angel hair pasta
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried basil
Salt and Pepper
Olive oil

Directions:
Pre-heat oven to 400 degrees F.  Coat your chicken with olive oil, season with salt and pepper, and place in a small baking dish. Slice the lemons in half, squeeze over the chicken, and place the lemon pieces along side the chicken in the baking dish. Roast the chicken until done (opaque all the way through) about 20 min. When your chicken is done, remove from the oven and let it rest while you prepare the broth.

In a large pot, pour about 2 Tbsp olive oil, add your onion, garlic, a few dashes of salt and pepper, and your herbs. Cook over medium high heat until onions are clear. Add your chicken broth, water, carrots and pasta to the pot and cook until the broth boils. Dice your chicken into 1/2 in pieces while your broth is coming to a boil. Add your chicken and chicken drippings/juices to the pot. (Discard the lemons) Reduce your heat to low and simmer for 30 min. Turn heat to off when you are ready to enjoy.

Freeze for up to three months. (this recipe will feed several…we ate about 1/3 and froze the rest)

Source: Pink Antler Cakes