Let’s Eat

Chicken Tortilla Soup

Cold Rainy days make me absolutely CRAVE soup (and Chili) but usually, my go-to busy night soup is unequivocally Chicken Tortilla Soup. Full of goodies, you can go nuts with the toppings, it can be mild or spicy, and this lovely recipe takes 30 minutes with a Rotisserie Chicken. If you go all the way homemade baking the chicken takes about an extra hour, (while you watch TV) but well worth it. 

I have been racking my brain trying to figure out where I got this recipe but I can’t. I have tweaked it so much it’s pretty much my recipe at this point. If you recognize the base ingredients feel free to holler at me so I can throw out a thank you, thanks!   

This recipe feeds 4-6 people Simply 1/2 the recipe for fewer mouths! Extra Tips and pics below.

Ingredients

4-6  Pieces of Chicken Breast or Thighs

1/2 Onion 

2 TBLS Butter

16 oz of Chicken Broth14 oz bag of Frozen Corn

1 1/2 cups of Picante Sauce

10 Corn Tortillas

2 TBLS Chili Powder

2 TBLS Garlic Powder

2 TBLS Cumin

Salt, Pepper, Chipotle powder to Taste

Instructions

Bake and shred Chicken (or de-skin and pull apart a rotisserie chicken). 

To bake or roast chicken rinse or pat dry rub both sides with olive oil (or canola or avocado

oil) and sprinkle with salt and pepper bake at 400 degrees 40-50 minutes depending on the type of Chicken. Breast 50 minutes. You can totally do this ahead of time particularly because they are so much easier to shred when cooled. 

Separate tortillas 7 for in the soup and 3 for the top top; slice all into strips. Dice onions and sauce in butter until soft, add tortilla strips and cook with onions for 1-2 minutes. Add broth and remaining ingredients, place the lid on and let simmer for 15 minutes. Take remaining tortilla strips, toss in oil and bake at 350 for 10 minutes or until crispy. Use for crunchy topping on soup.

Topping Ideas:

Avocado

Cheese

Sour Cream

Cilantro

Regular Tortilla Chips

Cheese Quesadilla

 I used a mixture of Breast and Thighs, the mixture of meat adds more flavor (my opinion only).  I also use bone-in meat, cooking with the bone in does add more flavor within the meat.

 Another benefit of roasting the meat, the house smells amazing. I also held back one breast and thigh for enchilada’s, chicken salad, chicken spaghetti or any other of your fave chicken dishes. I try to always plan ahead to another meal when I cook. Like Forrest Gump says “Just 1 less thing”!

I love the way food looks on white plates. Sorry, I Can’t help it!

This was my sample bowl, It took allot to take a picture before a bite but I love you guys! I did Avocado, sour cream, shredded cheese, and the homemade chips. Let me have a moment, please……Ok soo delicious, filling and comforting. A must-try, Enjoy!

Foodie at Heart

I absolutely love food, the look, smell, taste and art of making it. Starting a new Blog I wanted you to know what kind of food I like. These pictures are of my creations, cooking is my Zen and one of my passions I hope you enjoy!

Vanilla…….At Home!!!

I did it! For years I have been watching my favorite Food Network Stars make their own Vanilla thinking It’s just not that serious! Yes its super cool but it’s just Vanilla I can buy some good stuff I have a place! But now…..like every thing else…Prices have increased and I almost bought the imitation stuff. You may be Saying…..Really though for a baker….LOL hence the site name…imitation is no bueno. So I said ENOUGH is ENOUGH and I did it yay! It was super easy and quick and now let me share it with you!

6-8 oz of Vodka 
5 Vanilla Beans (I got mine from Costco)
1 Jar

Slice Beans down the middle and add to Jar (even the smoosh left on your knife). Slowly pour Vodka over top of beans cover and shake it up! Put in the back of a cabinet or pantry only take out to Repeat shaking at least weekly. 2-4 months for Maximum affect!
Pictures to follow!!

Air Fried Parmesan Garlic Chicken

Chicken Pieces (I used a mix of wings thighs and drumsticks) 

1 1/2 Grated Parmesan Cheese 

1/3 TBS Dry Parsley (Fresh is probably tasty)

3 TBS Chopped Garlic

2 TBS Salt 

2 TBS Pepper

2 TBS Onion Powder

Sauce

4 TBS Butter melted

1 tsp chopped garlic

1/4 tsp garlic powder

1/4 tsp cajun seasoning

1/4 tsp salt

Clean and Dry chicken place in a bowl. Add all ingredients to chicken and toss throughly until all chicken is coated. Place in Air fryer do not crowd or layer unless you use winglets (if you use winglets you can toss them without issue). If your air fryer has a poultry setting use that to fry the chicken. If not set the timer for 40 minutes. At the 20 minute mark flip or shake the chicken and then continue to cook. When the chicken is finished plate and pour butter sauce on top! So So good! 

Tip: I put the seasoning (everything except parmesan and parsley) on the night before. 

One Pan Creamy Chicken and Mushrooms

Mixed Chicken Pieces (4 thighs 4 drumsticks)
2 TBS Vegetable Oil
1 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Paprika
1 TBS Pepper
1 Tsp Salt
1 container Baby Bella Mushrooms
1 12oz can Fire Roasted Tomatoes 
1/2 Cup Chicken Broth plus more if needed
3/4 cup of heavy cream 

Preheat oven to 350 degrees. Toss chicken with Seasonings (this can be done up to 2 days in advance keep refrigerated). Sauté in oil until brown. Use an oven ready skillet or have a pan to transfer chicken onto. Remove chicken add mushrooms sprinkle with salt and sauté. Add tomatoes broth and cream (DO NOT ADD CREAM YET IF USING AN OVEN READY PAN) and stir gently, add more broth if sauce is too thick. If transferring to a pan place browned chicken in preheated oven for 20-25 minutes then return to sauce with juices.If in an oven ready pan return chicken to veggies and broth and bake in oven for 20 minutes. Remove from oven add cream stir gently. Serve with rice or mashed potatoes.