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Chicken Tortilla Soup

February 25, 2019

Chicken Tortilla Soup is one of my husbands favorites, and since it was a gloomy Sunday yesterday I decided I would make it.  Nothing better than comfort food in the winter!

Chicken Tortilla Soup

If you want the soup to be more low fat, just don’t put the fixings on top (tortilla chips, cheese, avocado, sour cream)!  In this picture I did add plain Greek yogurt to my soup which tones down how spiciness of the soup.

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Chicken Tortilla Soup
You will love this easy and yummy chicken tortilla soup recipe!
Course Dinner, Lunch
Cuisine Mexican
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Course Dinner, Lunch
Cuisine Mexican
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Heat 1/4 cup of olive oil over medium heat in a large pot. Add onions, garlic, jalapenos and red Fresno peppers. Cook until onions are translucent.
  2. Add the enchilada sauce, chicken broth and crushed tomatoes first, then add all the other ingredients.
  3. Simmer on low for about 20 to 30 minutes.
  4. Serve soup with tortilla strips or chips, shredded cheese and/or avocado. You can also add plain Greek yogurt instead of sour cream.
Recipe Notes

I added plain Greek yogurt to mine and it helps with the spiciness of the soup and is healthier than sour cream.

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Chicken Cacciatore

September 13, 2017

Chicken Cacciatore in Le Creuset

Chicken Cacciatore has always been one of my favorite dishes ever since I can remember.  My Dad used to make this all the time, so I have fond memories of eating this dish with my family.  This was one dish my Dad did very well, and one of many Italian dishes we cooked in our home.

Chicken Cacciatore over Pappardelle Pasta

I usually always serve Chicken Cacciatore over pasta, but it is also great with mashed potatoes.

 

Print Recipe
Chicken Cattetorie
Course Dinner, Main Dish
Cuisine Italian
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Course Dinner, Main Dish
Cuisine Italian
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Pat chicken dry and then dredge in flour, salt and pepper.
  2. In a skillet place a small amount of olive oil to coat the bottom and brown the chicken on both sides on medium heat.
  3. Take the chicken out and set aside.
  4. Place the onions, bell peppers, mushrooms, and garlic on medium heat for approximately 8 to 10 minutes and add spices and crushed tomatoes.
  5. Add the chicken back in and coat chicken with sauce.
  6. Place in over at 375 and bake for approximately 40 to 45 minutes.
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