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

Green Chile Soup

I’ve become such a fan of green chiles, especially after visiting New Mexico and having my fill there. I especially find myself adding them to pizzas for some extra spice. (pepperoni and green chile is amazing!) When I saw this soup recipe I knew it was a must try. You can easily make it vegetarian or add some shredded chicken to make it even more filling and flavorful. Feel free to use canned green chiles, but I opted to use a few fresh roasted ones instead.

Top this with some sour cream, shredded cheese, or fresh cilantro, which I always go overboard with. Or whatever you think sounds fitting and delicious. But be warned, if you have a sensitive tongue, this soup has some kick to it!

Green Chile Soup

Ingredients:
2 Tbsp butter
1 shallot, diced
3 cloves garlic, minced
2 large ribs celery, diced
1-7 oz. can whole fire roasted green chiles, drained and diced
6 cups chicken or vegetable broth
1/2 tsp chili powder
1 tsp ground cumin
Salt & pepper, to taste
2 large carrots, peeled and finely diced
1 cup frozen sweet corn
3/4 cup milk or heavy cream

Yield: 4-6 servings

Directions:
Heat a large pot over medium heat. Melt the butter and sauté the shallot and celery for about 5 minutes. Stir in the garlic and green chiles and sauté for about 3 more minutes. Pour in the broth, chili powder, cumin, salt, and pepper and bring to a boil. Cover the pot with a lid and reduce heat to a simmer. Simmer the soup for 10-15 minutes and then remove from the heat. Using an immersion blender, carefully puree the soup and return it to heat. Stir in the diced carrots and cook until they’re softened, about 5 minutes (I cut mine pretty small). Stir in the corn and cream/milk and let it simmer for a few more minutes.

Serve hot with any toppings you like. Enjoy!

Source: Slightly adapted from Lauren’s Latest

Baked Spinach Artichoke Dip

This dip has become a staple at gatherings on my side of the family. I’ve made it several times, always intending to snap a few photos before eating, but then forgetting until after it’s been demolished.

So yesterday, while celebrating the holiday as well as a few birthdays and my parents’ 30th anniversary, (which is today – congrats yall!) I had another chance to capture this tasty dip. Yes, a few bites had already been taken at this point. But nonetheless, here is the spinach artichoke dip that’s won over the hearts and stomachs of my family. My younger brother even agreed to be my hand model. (thanks Matt!)

This dip is the perfect thing to make and bring as an appetizer for a group. It is creamy, cheesy, and still feels a tad healthy with the spinach and artichoke. Dig in with some tortilla chips, pretzels, crackers, or pita chips and you’ll have some happy guests and a requested repeat dish!

Baked Spinach Artichoke Dip

Ingredients:
2 (10 oz) packages frozen chopped spinach, defrosted and drained
1 Tbsp butter
1 (8-oz) package cream cheese (low fat if wanted)
1 garlic clove, chopped
1 (14-oz.) can artichoke hearts, drained and chopped
1/2 cup light sour cream
1/2 cup shredded part-skim mozzarella cheese, divided
Chips for dipping

Directions:
Let the frozen spinach defrost or microwave it until defrosted. Squeeze out as much water as possible and set aside.

Melt the butter in a nonstick pot over medium heat. Add the cream cheese and garlic and cook for a few minutes, stirring constantly until the cream cheese melts. Stir in the spinach, chopped artichokes, sour cream, and 1/4 cup mozzarella cheese. Keep stirring until the cheese melts and mixture is fully combined.

Transfer the mixture to a shallow baking dish. (I used a 9 inch baking dish) Sprinkle the remaining 1/4 cup of mozzarella cheese on top.

Bake at 350° for about 15 minutes or until dip is hot and cheese is getting browned and bubbly. Serve immediately with chips or crackers for dipping.

Source: Slightly adapted from My Recipes

Cauliflower and White Cheddar Soup

Why am I craving soup in the summertime? I have no idea, but am going for it!

Cheesy, creamy soups are one of my downfalls. Yes, this has cauliflower and other healthy things in it, but ultimately, it’s not the most waistline friendly soup around. But hey, it’s a good way to get folks to eat their vegetables, right?

Roasted cauliflower and garlic mixes beautifully with white cheddar cheese – the sharpness really balances with the hearty vegetables to create a delicious and filling soup. I’ll certainly be making this again when the weather better agrees!

Cauliflower and White Cheddar Soup

Ingredients:
1 medium head cauliflower, cut into florets
4 whole, peeled garlic cloves
3 Tbsp olive oil
Salt and pepper to taste
1 medium onion, diced
2 cloves garlic, chopped
1/2 Tbsp fresh thyme, chopped or dried
4 cups vegetable or chicken broth
1 1/2 cups white cheddar, shredded
1 cup milk
Salt and pepper to taste

Yield: 4-6 servings

Directions:
Preheat oven to 400 degrees F. Toss the cauliflower florets and whole garlic cloves in two tablespoons of olive oil along with the salt and pepper and arrange them in a single layer on a large baking sheet. Roast the cauliflower until lightly golden brown, about 20-30 minutes.

Heat 1 Tbsp of oil in a large saucepan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and thyme and saute until fragrant, about a minute. Add the broth, cauliflower, and roasted garlic and bring to a boil, reduce the heat and simmer, covered, for 20 minutes. Puree the soup until it reaches your desired consistency with an immersion blender or in batches in a blender. (be careful with the blender lid since it’s hot!)

Mix in the cheese, let it melt and season with salt and pepper. Mix in the milk and remove from heat. Garnish as desired and serve while hot. Enjoy!

Source: AnnArbor.com

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

Cheddar Drop Biscuits

I’ve somehow never been to a Red Lobster (I’ll get there someday I’m sure…) but hear they serve some mighty tasty biscuits. These cheddar drop biscuits are apparently their twin and are SO easy to make at home. They are quick to throw together but taste like you worked really hard! Use these measurements to make a small batch, or you can easily follow the original recipe to make them for a larger crowd.

I used some delicious smoked sharp cheddar cheese that I recently got at the famous Fischer’s in the cute little German town of Muenster, TX. This cheese added a nice flavor to the simple biscuit, and you can also add a little extra flavor at the end by brushing on some garlic butter and parsley. (I skipped this step – was trying to be a bit more healthy!) I also recommend using freshly grated cheese instead of pre-shredded cheese – you’d be surprised at the difference it makes when you’re baking!

Hope you enjoy this delicious side dish paired with your fancy lobster dinner or simple meal of choice!

Cheddar Drop Biscuits

Ingredients:
1 cup all purpose flour
1 tsp baking powder
1/2 tsp sugar
1/4 heaping tsp salt
1/4 tsp baking soda
1/4 tsp garlic powder
1/2 cup buttermilk
1/2 stick butter, melted but cooled
1/4 cup shredded cheddar cheese (freshly shredded is best)

Optional Topping:
2 Tbsp butter, melted
1/4 tsp garlic powder
1/2 tsp parsley, chopped fine (or dried parsley)

Yield: 8 biscuits

Directions:
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silpat sheet. Combine the dry ingredients in a bowl and whisk together. Add the butter and buttermilk to the dry ingredients. Add the shredded cheese and stir until just combined.

Using a medium ice cream scoop, place biscuits about an inch or two apart. Bake for 12-14 minutes, until golden brown. If wanted, combine the butter, parsley, and garlic powder and brush the tops of the biscuits.

Source: Stella B’s Kitchen

Fresh Basil Pesto

My basil plant is still booming, so I took advantage and finally made some fresh basil pesto! This is perfect to use with pasta, on a sandwich or a simple piece of bread, or my favorite – as a healthy pizza sauce! We have homemade pizza every Friday in our house and a basic pesto pizza with mozzarella is one of our top choices. (I’ll have to post my fave pizza dough recipe soon) Whatever you use this pesto for, it’ll surely deliver a fresh and delicious taste. It’ll be hard ever going back to the store bought pesto again!

Fresh Basil Pesto

Ingredients:
2 cups fresh basil
1/3 cup walnuts (or pine nuts)
3 cloves garlic
1/2 cup olive oil
2/3 cup grated parmesan cheese
Dash of salt and pepper

Directions:
Pulse the walnuts a few times in a food processor. Add the basil and pulse a few more times to mix together. Add the garlic and pulse a few more times to combine. Slowly add the olive oil and pulse to combine. Add the cheese and pulse to combine, scrape down the sides as needed and add the salt and pepper. Pulse again until completely blended together.

Source: A Beckster Original

Veggie Tales: Bok Choy

Bok Choy is one of those mysterious and underrated vegetables that most people randomly see in the produce section while on their way to the carrots. This Chinese vegetable is in the cabbage family and looks like a combination of celery and romaine lettuce. Warning: I’m currently obsessed with Instagram, so check out my beautiful head of bok choy:

The crisp stalk and vibrant leafy greens are chocked full of Vitamins A and C and is low in calories. It make the perfect side dish for an Asian inspired meal and is super simple to cook. Just like kale and fresh spinach, the greens wilt and the stalks become tender when sauteed and soak up whatever flavors you add. I thought the dish was quite tasty, though the recipe I followed called for way too much soy sauce in my opinion, hence the not-so-lovely brown hue in the photo, so I scaled it back a bit. Here’s my hubby’s take on the side dish:

“There’s little more I can say that my lovely wife has said already. The look and taste is similar to kale to me, and I think I would enjoy it more while it’s more fresh. The soy sauce was too powerful for me to really enjoy it I believe. I will want to give this veggie another shot in the near future.”

Soy Ginger Garlic Bok Choy

Ingredients:
1 head of fresh bok choy, washed and chopped
1 Tbsp olive oil
2 cloves garlic, minced
1 Tbsp fresh ginger, grated or finely minced
1 Tbsp soy sauce
Sesame seeds
Salt and Pepper

Directions:
In a large pan, heat the oil over medium heat. Add the garlic and ginger and cook them for about one minute. Add the bok choy and soy sauce and cook for 3-5 minutes, until the leaves are wilted and the stalks are tender. Add salt and pepper to taste and sprinkle sesame seeds on top for garnish.

Source: Slightly adapted from Food Network

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

Veggie Tales: Spinach

My love of spinach began in high school – I actually never touched the stuff till I worked at Cici’s Pizza and decided to be brave and try a bite of the spinach alfredo pizza. Granted, anything mixed with creamy alfredo sauce is delicious, but it was love at first bite. Yet another awesome food that I’d missed out on for so long! Since then, I’ll take spinach any way I can get it – on pizza of course, mixed with pasta, in a quiche, as a fresh salad, or even a big bowl of it simply sauteed. Delish. My hubby on the other hand…not a huge spinach fan. He’s grown to like it fresh in salad form, but cooked spinach gives him the creeps. On a whim, I decided to see if having his wife cook it would make any difference. Let’s see how that panned out:

“My memories of spinach were two: Popeye and the cafeteria. Both did not make the vegetable look appetizing to me. Becky talking about spinach on pizza at CiCi’s reminded me that when I used to go, I’d think, “Who in their right mind would even eat that?!?!?”. As I have begun to try new things, I wanted to try spinach. My wife started me off easy with just a fresh salad, and it was freaking FANTASTIC (especially with the strawberry dressing she made). I took baby steps to finally eat it at its most healthy state which is cooked. I tried various small bites and while the taste was not bad at all, it was the texture I couldn’t get past. The slimy, sticking in my mouth sensation did not do it for me. The nice thing is spinach can be masked in a bunch of foods and I think I’ll be more willing to try it in different things now, but on it’s own as a side dish I’m afraid I’ll have to pass.”

Simple Sauteed Spinach

Ingredients:
1 Tbsp butter
1 Tbsp olive oil
1 clove garlic, minced
Package of fresh baby spinach (10 oz)
Dash of salt and pepper

Directions:
Melt butter in a large skillet. Add the olive oil and garlic and cook for 1 minute. Add the spinach and cook until wilted, stirring often. Season with salt and pepper and stir to combine. Serve warm and enjoy!

Source: A Beckster original