Tag Archives: chicken broth

Italian Wedding soup

We have had some crazy weather here in NH of late. We had 3 huge snow storms one week and the next week we get up into the high 60’s and some places into the 70’s for a whole week. We went from 3 feet of snow to just a dusting. I really don’t think winter is over yet, I am sure we will have at least one more snowstorm. We are just not that lucky.  We did have 4 days in a row of record breaking warmth and on day 5 we paid for it. It’s super windy aka power outage windy and very cold. We still have power but you just never know.  img_4974
I don’t always have a lot of spare time on the weekends. I am either running errands or hanging out with friends but I had a long weekend last weekend and not a lot of plans so I spent a lot of time in the kitchen. I made 2 different kinds of meatballs, one for italian wedding soup and the other just to have in the freezer so we could just drop in a sauce for spaghetti or have yummy meatball grinders. I also took the leftover pasta from this soup and made macaroni and cheese.  The next day I made chocolate chip cookies, the one I blogged about and are a little obsessed over of late; along with banana nut bread; I had 3 overripe bananas and oatmeal cream sandwich cookies, I lovingly dubbed big debbies. They taste just like the little debbies that I will admit I used to buy once in awhile.

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Italian Wedding Soup


Meatballs
1 egg
¾ cup grated Parmigiana Reggiano cheese
½ dried breadcrumbs
1 small onion diced and sauted
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 pounds ground beef

Broth
2 quarts chicken broth
⅓ cup spinach, frozen or fresh
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon black pepper

Combine the first 7 ingredients in a medium bowl and add the ground beef, mix till combined, try not to overmix/work the beef.  Shape into 1 inch balls, no bigger.  Mine I felt could have been even smaller so they would have been a better small bite versus having to slice them in half.
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Cook your pasta separately and add it at the very end along with the meatballs. You can use the same pot if you want to save some clean up. Cook the pasta first and set aside.
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In a dutch oven or similar pan cook the meatballs over medium heat till cooked. No need to brown them like I did unless you want to. It does change the taste of the soup and a little more depth but entirely your choice!

In the same pan, drain the fat and add the garlic; cook for 1 minute, then add the broth, spinach, onion powder, parsley simmer uncovered for 5 minutes or so.  Add the meatball and pasta heat through and serve.

Ham Hock and Lentil Soup

I have been trying but failing to eat some things out of the fridge/freezer the last couple of weeks. I am in desperate need of some serious real estate in both the fridge and freezer’s not only for our annual Christmas party coming up this weekend but this past Friday was mine and my girlfriends cookie making day. I have several dough’s and some cookies that need to be frozen or we will eat WAY too many of them you know just so they don’t go stale.

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I have a drawer full of various sized carrots from my garden

Yesterday I also picked up some party supplies that needed to go into the freezer.  You can only rearrange so many times before things start making closing the doors a chore.  Some things just had to come out and either be dealt with or throw away and the Yankee in me has a real hard time throwing out perfectly good food well technically what I took out needed to be made into a meal. One of the bags I wasn’t even sure what it was. Note to self label bags before storing. Apparently one of our World Wide Wednesday: we prepare and eat a meal from a different Country each Wednesday also affectionately known as WWW that required some ham hocks and we put the remaining two in the freezer.

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This morning I made a Fridge Frittata with half a pepper, some left over mushrooms, a few cherry tomatoes and some leftover ham and some chives that were on their way out. One drawer down and several to go! Back to the ham hocks I personally have never cooked with them; my daughter comes up with the WWW meals and I help her when she needs it. So I don’t even remember what she made with them. This last week we ate a meal from Syria and it was a lentil soup and we didn’t use all of the lentils  so abg of those were in the fridge. I currently have on the stove a Ham Hock and Lentil Soup Tada more space in the fridge; we will be eating the soup and any left overs I will send over to my in-laws.

This soup was really easy to put together and has great flavor – if you have never had lentils they are nutty and earthy in flavor and pretty healthy for you. So maybe the lentils will balance out the salty flavor of the ham hocks.

Ham Hock and Lentil Soup

2 tbs. olive oil
1 medium onion diced
2 stalks of celery diced
2 carrots diced
Kosher salt
Freshly crack black pepper
2-3 cloves garlic chopped
2 bay leaves
1 tsp dried thyme or 4-5 sprigs of fresh
2 quarts chicken stock
2-3 smoked ham hocks
1 cup Lentils soaked

In a large saucepan or medium sized stock pot, over medium heat add the olive oil. When hot add the onions, celery, and carrots. Season with salt and pepper saute for 4 minutes; add the garlic, bay leaves and thyme saute for another minute.

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Add the ham hocks and stock. Bring to a boil, reduce the heat to medium low and simmer for about an hour or until the ham hocks are tender.Add the lentils and continue cooking for another 25-30 minutes or until the lentils are tender. Remove from the heat and check for seasonings. If needed add a little salt and pepper; mine did not need anymore.

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Remove the ham hocks and remove the meat from them, add the ham back into the soup; discard the rest of the hocks. Serve warm with some crusty bread!

 

Recipe adapted from Emeril Lagasse

Carrot Soup

I was initially going to start this post with I hope you all had a very nice Thanksgiving with your family and friends; I literally had to backspace over the statement because it donned on me that this is a North American holiday and not everyone celebrates it and I actually do have a few readers out of the US that I am sure were doing something else all-together this past Thursday; probably working??? So for those of you who gathered with friends and/or family I hope your turkey was moist, your stuffing/dressing had an amazing crust and there was some room for the yummy pies that were sitting on the counter.

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My day started off pretty relaxed at first sitting at the island with a nice cup of tea with my hubby. Since we were not eating till 3 and we prepped all the veggies, made the pies and set the table the night before this should be a breeze right! For how organized I think I am and all the lists and yes I even make a timeline of sorts just so things have enough time to cook and kind of show up at the table somewhat warm.

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I started making my dinner rolls; easy – then I focused on the dressing and it went downhill from there just a bit; I forgot to pick up a fennel bulb, really Donna one of the main ingredients for your dressing, so I double checking I had everything else I needed for the day and off to the store I went. Oh did I forget to mention that I woke up ridiculously early and sat in bed convincing myself I didn’t buy a big enough bird. While at the store I also picked up a little 3 pound ham – just in case.

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I’m back at home and my nice relaxed feeling is fading fast, I make the dressing and it tastes awesome. I start to prep the bird; an hour later than I wanted to.  Once seasoned and filled with chopped up apples and onions into the 350’ oven it went. While I was cleaning off the stove top I must have hit the oven knob because when I looked over at the stove 30 or so minutes later the oven was set at 250’ UGH here we go! Long story short thanks to my convection oven; which I turned on when I took off the tinfoil to brown; did the trick. Though I was really hoping to let the bird rest for at least an hour it ended up being closer to 30 minutes and we ate a little later than 3.  But it was gorgeous brown and very moist I wanted to take a picture to share but it was a little hectic in the kitchen and I had made people wait a little longer than I had envisioned so you are going to have to take my word for it.

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Oh and I need to share one more little misstep I made this year. My daughter had made a whole 3 quart pot of sliced carrots that I cooked but they never made it to the table. I put them up on the shelf above the stove top to get them out the way to make my gravy and never found them again till I was cleaning up. This is the first time ever there were not carrots on the Thanksgiving table and no one said anything.  My son thought to himself that it was kind of weird there weren’t any but I would have thought my daughter would have remembered she peeled a boat load of something not on the table, I am all for leftovers but what to do with SO many cooked carrots… I’ve always wanted to try and make carrot soup so that is what I did on Friday.

 

Carrot Soup

½ stick of butter
1 ½ cups chopped onion
1 Tbs fresh ginger, peeled and grated
2-3 cloves of minced garlic
3 cups carrots peeled, chopped
2 tomatoes, seeded and chopped
4 Cups chicken stock or use turkey broth if you made some
1 Tbs fresh lemon juice – I added the lemon zest but felt it was too much
Kosher salt and freshly cracked black pepper

Melt butter in a heavy stock pot over medium heat. Add onions; saute for 4 minutes. Add ginger and garlic; saute for another 2 minutes. Add chopped carrots (I added a few fresh ones and kept the cooked ones out until everything else was done) tomatoes and stock; bring to a boil and reduce heat to simmer until carrots are very tender, about 20 minutes. Cool slightly and puree with either an immersion blender or in batches in a blender. Return soup to the pot and add lemon juice to taste, just enough to brighten the dish, not over power it. Season with salt and pepper; top with a dollop of sour cream.

Harvest Roasted Chicken – A must try

This dish is a must try!  I can honestly say those words and truly mean it. My daughter found this recipe and made it for dinner a few years back. Talk about a tough audience; my guys are extremely vocal when it comes to food and I am not shy about voicing my opinions either. Olives are not exactly eaten in abundance in my home to say the least. Cooking grapes we were also not sure we were going to be on board with that concept either.

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Since we have all been asked to try things out of our comfort zone; especially over the last few years; we were going in with an open mind. Or at least I was, again my guys what can I say, won’t go down without a fight. My kitchen is most definitely the heart of my home, we all hang out on the island which had two levels, the bar height is where we eat and the counter top height is our prep area. When you are making something someone is a little on the fence about, they tend to watch very closely what you are doing.

My daughter rose to the challenge and hit it out the park. Dinner was just plain delicious, had she not made this for us, I am positive I would not have had the courage to make it. Since then I have not only made it a few times for my guys and even for company. I have taught this dish in one of my classes that I hold in my home.

The combination of the olives, grapes, shallots with the white wine and chicken stock plus the last sprinkling of fresh rosemary just melds beautifully in your mouth. I strongly suggest making this dish; it comes together quite easily; especially if you purchase the chicken already cut up in pieces, with minimal ingredients and you could have it on the table in just about 45 minutes.

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Preheat oven to 450’ with the rack in the middle of your oven

3-4 lbs chicken cut up – you can also use parts – thighs, drumsticks and/or breasts – bone in and skin on

Kosher Salt

Freshly cracked black pepper

1 Tbs olive oil

1 cup seedless red grapes

1 cup or jar pitted Kalamata olives

2-3 shallots thinly sliced

1 cup dry white wine

½ cup chicken broth

1 Tbs finely chopped rosemary

Pat chicken pieces dry, season well with salt and pepper.

Heat oil in an ovenproof 12-inch heavy skillet (cast iron if you have it) over medium-high heat until it shimmers

Working in batches, brown chicken, skin side down first and turning them over once, about 5-7 minutes per batch

Don’t move chicken until it releases itself and is nicely browned

Return the pieces to the pan, skin side up, and surround the pieces with grapes, olives and shallots.

Roast chicken in the oven until It has cooked through and the juices run clear, about 20-25 minutes

Transfer the chicken, grapes and olives to a platter, then add wine and chicken broth to the pan juices in the skillet

Bring liquid to a boil, scraping up any brown bits, until it has reduced by half, 3-5 minutes

Pour over chicken and garnish with rosemary

Recipe adapted from the Smitten Kitchen cookbook 2012

Beef Burgundy

My girlfriend KP made this “her way” a week or so ago and sent me a text “Soooo Yummy!!! U gotta make it” I also can’t help thinking Ron Burgundy every time I say Beef Burgundy 🙂

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I do have pretty good intentions when I make up my grocery shopping list for the week. Even though I mostly have a plan; sometimes life happens and I just can’t get to what I planned on cooking. This week I bought 5-lb beef chuck roast with the whole intention of prepping my slow-cooker some night during the week and putting it on to cook while at work. Well the week totally got away from me this week and here we are at Friday already and the roast was still sitting in the fridge.

I’m not a huge fan of freezing beef; well except for hamburger; and my guys were leaving Saturday afternoon for a 5-day ski trip out West so I decided to try something new. I prepped the crock-pot when I got home from work Friday night and put it on before I went to bed. I figured we would have it for lunch; it is a little extravagant for our typical Saturday lunch; but I didn’t have to freeze the roast and I sent the guys off with a really nice meal.

My buddy SF was here as he was going skiing with my guys; he has made a few of the meals from this blog and he really liked this one but when I told him “it is a process” I could tell he was a little less thrilled. He tends to take recipes and tweaks them a little to what he has on hand or feels like. I totally respect that – KP did the same thing! I can’t wait for him to try this recipe and tell me how he made it his own.

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Beef Burgundy

1 (5-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks

Kosher Salt & Fresh cracked Black Pepper

1 tbs olive oil

4-5 pieces of bacon cooked to crisp and minced

2-3 onions, minced

1 carrot, peeled and minced

¼ cup tomato paste

6 garlic cloves, minced

1 tsp dried thyme

1/3 cup flour

2 ½ cups or 1 bottle Pinot Noir

1 ½ cups chicken broth

1/3 soy sauce

2 bay leaves

2 cups frozen pearl onions

½ cup water

3 tbs unsalted butter

2 tsp sugar

1 pound cremini mushrooms, trimmed and halved if small or quartered if large

Dry beef with paper towels and season with salt and pepper. Place half of beef in the slow cooker. Heat oil in a 12-inch skillet over medium-high heat until just smoking; brown remaining beef well on all sides transfer to slow cooker.

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Cook bacon in the skillet until crisp remove and set aside. Stir in chopped onions, carrot, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned.  Stir in flour and cook for 1 minute. Slowly whisk in 1 ¼ cups wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

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Stir in broth, soy sauce, and bay leaves into the slow cooker. Cover and cook until beef is tender. 9-11 hours on low or 5-7 hours on high.

About 20 minutes before serving, bring frozen pearl onions, water, butter, and sugar to boil in 12-inch skillet. Reduce to simmer, cover, and cook until onions are fully thawed and tender. 5-8 minutes. Uncover, bring to a boil, and cook until all liquid evaporates. Stir in mushrooms and cook until vegetables are browned and glazed. Transfer to slow cooker.

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Add remaining 1 ¼ cups wine to skillet and simmer until reduced by half. Let stew settle for 5-10 minutes, then remove the fat from the top. Discard bay leaves, adjust stew consistency with hot broth if needed, mine did not. Season with salt and pepper to taste and sever over mashed potatoes.

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Tomatillo Chili w/Pork and Hominy – or as I referred to it as running with scissors

I am definitely open to trying new things; I actually encourage everyone to at least try something before you decide “I don’t like it”. Which is a far cry from how I grew up; I had a strict rule I would not eat anything that was green; except iceberg lettuce. Thankfully I have changed my ways or life would certainly be pretty boring and I would not have a damn thing to write about.

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This week I totally went out on a limb; at least for me.  I have never bought tomatillos, hominy or Poblanos before.  I will also confess I have never heard of hominy before until I heard Guy Fieri say he LOVED them. So I at the very least I wanted to try them. I think that is HUGE growth for me and I won’t say love just yet; but I definitely liked them.

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Tomatillo

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Poblano Pepper

This recipe is another with some prep up front you can let the slow cooker finish the job.  If you don’t have a free night during the week than try this on the weekend!

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Tomatillos 15-20 medium, husks and stems removed, rinsed well, dried and halved

1 large onion, cut into 1 inch pieces

4-6 cloves of garlic, minced

1 tsp dried oregano

1 tsp cumin

Pinch of ground cloves

Pinch of ground cinnamon

3 tbs vegetable oil

2 cans white or yellow hominy, drained and rinsed

2 ½ cups chicken broth

2-3 poblano chilies, stemmed, seeded, and minced

3 tbs minute tapioca – I found mine in the baking isle of my local grocery store

2 tsp sugar

2 bay leaves

1 4lb boneless pork butt roast, trimmed and cut into 1 ½ inch chunks

Salt and pepper

½ cup minced fresh cilantro

Position oven rack 6 inches from broiler, toss tomatillos, onion, garlic, cumin, cloves and cinnamon with oil and spread onto aluminum foil-lined baking sheet. Broil until vegetables are blackened and begin to soften. 8-12 minutes rotating pan halfway through.

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Let vegetables cool slightly, pulse vegetables along with juices in a food processor until almost smooth. About 10-15 pulses; transfer to slow cooker.

Stir hominy, broth, poblanos, tapioca, sugar, and bay leaves into slow cooker. Cover and cook until pork is tender, 9-11 hours on low or 5-7 on high.

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Let chili settle for 5-10 minutes, then remove the fat from the surface, discard bay leaves, stir in cilantro, season with salt and pepper to taste and serve with your favorite chili toppings.  Shredded cheese, sour cream and salsa it’s all good!!!

Signing off to watch the super bowl – GO PATS!!!!

Braised Short Ribs

I’m going to start with you have GOT to try these!!! If you do have any leftover they taste amazing re-heated. Now that we have that out of the way, they do take a planes trains and automobile kind of route to get where they need to go but the end result will be worth it and I hope it doesn’t deter you from attempting this recipe.

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The weather has been super cold here in the North East; my guys have been working outside on a couple of roofs and there is nothing like a hot shower and a warm comforting meal to warm your bones. The last couple of weeks I have put my slow cooker to work, plus my new cookbook is very inspiring plus I do like prepping two meals at one time and then taking a night off to relax.

For this particular recipe the microwave helped in making the dish a little less fatty, short ribs are notoriously greasy and we all want to have the most flavors but not all the extra grease in our dishes. I still had to let the sauce separate before I turned the juice into gravy. You do have a couple of options to keep the juice as such or make a roux and turn it into nice thick gravy which is the route I chose.

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Firstly separate the bones from the ribs, slice as close to the bone as possible. Take the bones and put them in a microwave safe dish, microwave for about 10 minutes, they should be nicely browned and a lot of fat left in the dish.  Transfer the bones to the slow cooker.

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Now to brown the ribs in a hot skillet by drying them, then salt and pepper and adding them to the skillet with a little oil. Brown about 7 minutes a side and add to the slow cooker. In the same skillet add onions, carrot, celery, tomato paste, and thyme to the fat in the skillet. Cook over medium heat until the onions are soft and lightly browned, about 8-10 minutes. Stir in the flour and cook for another minute. Slowly whisk in the wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to a simmer and cook until reduced to 1 cup, about 6 minutes then add to the slow cooker. Stir in the broth and bay leaves into the slow cooker. Cover and cook on low 9 to 11 hours or on high for 5 to 7.

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Transfer ribs to a platter and tent loosely with foil. Either let the braising liquid settle and skim off the fat or use a fat separator; whichever you prefer. Strain the liquid discarding the solids and season with salt and pepper to taste. Stir in the parsley or sprinkle over the top just before serving. Spoon about a cup over the ribs and serve with the remaining sauce.

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Serve over your favorite mashed potatoes.

5 lbs. bone-in short ribs – meat and bones separated

Salt and Pepper

2 Tbs olive oil

2 onions chopped medium

1 carrot peeled and chopped medium

1 celery rib chopped medium

2 Tbs tomato paste

1 tsp dried thyme

3 Tbs flour

2 cups dry red wine

2 Tbs balsamic vinegar

2 cups chicken broth

2 bay leaves

2 Tbs minced fresh parsley

Chicken White Wine, Tarragon and Cream – slow cooker

My mother-in-law mentioned the other day that she was looking for some crock-pot recipes, I noticed a slow cooker magazine at my local grocery store and I figured I would check it out and then give it to her. While looking at it I started marking pages; I can’t tell you how many times I see a recipe that looks awesome and make a note to try it later and never find it again. After marking like 7 pages I quickly came to the conclusion; I am going to have to buy her her own copy.

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Like most I don’t always have a ton of time in the morning so I planned on prepping both my dinner for the night and the crock-pot for the next day. If I have several dishes in mind I will always cut enough onions, peppers, garlic and potatoes and carrots or whatever I am going to use in multiple dishes all at the same time and just set aside per dish.  You already have the cutting board and knife out just keep going; you’ll be happy you did.

Though sometimes it doesn’t always work out quite like you planned; both dishes I was making asked for some dry white wine. I opened a bottle made the first dish, poured myself a glass, my husband walking by decided he wanted a glass, by the time I got around to making the meal for the slow cooker, yup I was out of wine and had to open another bottle. It was worth it, the chicken from the crock-pot was amazing. We didn’t save the leftover carrots and mushrooms but we did have a couple of chicken breast (they were large ones) they were so flavorful and moist, so much so my husband sent me a text on his lunch telling me how amazing his sandwich was. He just asked me what I was blogging about and told me to tell you that the chicken has a great flavor and he really likes it. He is so helpful wink wink.

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Chicken with White Wine, Tarragon and Cream (slow cooker revolution)

Serves 6 – cook on low 4-6 hours

4-6 bone-in, skin-on split chicken breasts, trimmed salt and peppered

¼ cup olive oil

16 ounces cremini mushrooms, trimmed and halved if small or quartered if large

2 onions minced

½ tsp dried minced thyme

4-6 garlic cloves, minced

¼ cup flour

¾ cup dry white wine – I used chardonnay

1 cup low-sodium chicken broth

1 pound carrots peeled, halved length wise and sliced about ½ inch thick

2 tbs soy sauce

2 bay leaves

½ cup heavy cream

¼ cup minced fresh tarragon – (note) I used less because I am not a fan of black licorice but I would use it again in this dish

  • Pat chicken dry, season with salt and pepper. Heat a tablespoon of oil in a skillet over medium high heat. Add chicken skin side down, do not crowd the pan. Repeat with remaining chicken. Set aside and let cool. Remove and discard the skin.
  • Add remaining oil, mushrooms, onions, thyme and some salt to the pan. Cover and cook till softened, about 10 minutes. Uncover continue to cook until the mushrooms are dry and browned about 10 minutes.
  • Stir in garlic and cook about 30 seconds, stir in flour and cook for about a minute. Slowly whisk in the wine, scraping up any browned bits and smoothing out any lumps. Transfer to slow cooker.
  • Stir in broth, carrots, soy sauce and bay leaves into the slow cooker. Place browned chicken along with the juices into the slow cooker.  Cover and cook until chicken is tender, 4-6 hours on low. Any longer and you risk drying out the chicken
  • Transfer chicken and vegetables to a serving platter and tent loosely with foil. Let braising liquid settle for about 5 minutes; remove any excess fat from the surface. Discard bay leaves. Stir in cream and tarragon and season with salt and pepper to taste. Reserving 1-2 cups of sauce to serve with chicken pour the remaining over the chicken and veggies.

Soups on – Yummy Tomato Soup from my garden

I have had a garden every year for the last 25+ years.  Every year there is a crop or two that just does not do well; my tomatoes have never been one of them.  Though they seem to all come at the same time which is not ideal as who could possibly eat 30+ tomatoes before they go bad. I do give some away; I also freeze several bags. I tried making spaghetti sauce and canning it, it wasn’t my favorite and was quite time consuming.  This year I finally purchased a food mill; what a great invention; should have bought one years ago.

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The weather lately has been very cold and that screams a hot pot of soup.  I used my new purchase and made some pretty damn yummy tomato soup. Add some chives, thyme, basil or dill, sour cream, cheddar cheese, or goat cheese whatever your taste buds fancy.  Make some grilled cheese sandwiches and you have a wonderful meal.

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Tomato Soup

2 Tbs. extra virgin olive oil

1 Tbs. unsalted butter

1 large white onion, finely chopped

1 large clove garlic, peeled and smashed

2 Tbs. all-purpose flour

3 cups lower-salt chicken broth

5-6 large tomatoes peeled and seeded – a food mill accomplishes this best

Or use a 28-oz. can whole peeled plum tomatoes, pureed include the juice

1 ½ tsp. sugar

1 sprig fresh thyme or 1 tsp dried

Kosher salt and freshly ground black pepper

In a 5 or 6 quart Dutch oven, heat the oil and butter over medium heat until the butter melts. Add the onion a cook till soft, add garlic cook another minute. Add the flour and stir to coat the onion and garlic.

Add the broth, tomatoes, sugar, thyme, and ¼ tsp. each salt and pepper.  Bring to a simmer over medium-high heat while stirring, making sure the flour doesn’t stick to the bottom of the pan. Cover and reduce heat to low, simmer 40 minutes.  If using sprig of thyme, remove.  Let it cool slightly and then puree in batches in a blender or food processor. Rinse the pot and return the soup; season with salt and pepper. Serve warm. Garnish as desired.

If you ever wondered what to do with the rind of your parmesan reggiano save them up in a plastic baggy in the fridge and you can add them to your soup while it is simmering. Remove before you puree.

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Soup Season is here – Chicken Tortilla Soup

I am a huge lover of soup; it surprises me when I hear some people are not. I think of soup/chowder and stew as a warm hug in a bowl. There are endless possibilities you can combine to make a yummy pot of soup, you can add milk and/or cream for chowder, clear broth to make a light soup or combine cream and broth to make your light soup a little creamy like creamy tomato soup. I think I will make that today with the tomatoes from my garden.

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After a long day of Christmas shopping on Friday – Yup I said it; it was only for the “typical” PJ’s, socks etc. (I am going to try and spread out the money pain over a few months) items for the fam. While eating my grilled chicken sandwich I overheard the person sitting next to me ordering Chicken Tortilla Soup – So for the rest of the day all I wanted was a bowl Chicken Tortilla Soup.

Guess what I did when I got home; of course after hiding all the loot! It was a huge hit; my guys and I thoroughly enjoyed it. It comes together pretty quick and tastes great straight away; you know how some things taste better the next day; this one is d’lish now and if you happen to have some leftover for the next day I am sure it tastes just a great; we wouldn’t know!

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2 Tbs olive oil

1 medium onion diced

2 Tbs minced garlic

2-4 Jalapeno’s (depending on how spicy you want it) seeded and finely diced

6 cups chicken broth (homemade if you have it)

1 28 oz. can San Marzano peeled tomatoes–while pouring out the tomatoes squeeze them into the pot to help break them up.

1-2 cans black beans – rinsed and drained

2-3 boneless skinless chicken breasts

2 limes juiced

Kosher salt and fresh cracked black pepper

Cilantro leaves

1 flour tortilla grilled and cut into strips or use tortilla chips crumbled

1 avocado, pitted, sliced

1 cup shredded cheddar cheese

Dollop of sour cream

In a large saucepan heat the oil till warm, add the onions until they softened; about 3 minutes. Add garlic and jalapenos cook for another minute. Add broth, tomatoes and beans and bring to a boil. Lower heat to a simmer and add the chicken breast. Cook the chicken for about 20-25 minutes. Once chicken is cooked remove from the pot. When cool enough to handle; shred it and set aside. Add lime juice and the cilantro to the pot.  In a bowl add a mound of chicken. Ladle soup over chicken and with tortilla strips, avocado slices, cheese and sour cream. YUP hug in a bowl!!!