Emily’s Chicken Tortilla Soup

I truly love recipes that remind you of a specific moment in time.  This is the reason I ask people for their recipes.  If we are still not as close as we used to be because of time, distance, or differing life circumstances, I will always remember them and our friendship when I cook the recipe they willingly gave to me.  I believe that the memories foods hold is the central appeal of cooking.

This particular dish is one I ate during my engagement period.  My mentor and Sunday school teacher had whipped this up and offered me a bowl.  During our lunch together, we talked about life, marriage, and the issues both held for me in the future.  Every time I get out the piece of paper she wrote the recipe on, I remember that special time and deeply miss our conversations together.  I feel that I honor her every time I make the dish.  I hope you enjoy it as much as I, and share a bowl with a friend.

Emily’s Chicken Tortilla Soup
Courtesy of Emily Smith

1 teaspoon olive oil1 cup chopped onion
2 cloves of garlic, minced
1 cup frozen kernel corn
1/4 cup dry white wine
1 Tablespoon chopped jalapeno (or more if you prefer)
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
2 cups chicken broth
1 (14 1/2 ounce) can of diced tomatoes, undrained
1 (10 3/4 ounce) can tomato soup
1 lb chicken (uncooked* or 2 cans of chicken)

Heat the oil in dutch oven over medium high heat.  Add the onion and saute until translucent.  Add the garlic, and saute until fragrant.  Stir in all other ingredients, one at a time.

*Add the chicken in last.  If the chicken is uncooked, then boiling the soup and simmering it will cook the chicken.  After the hour of simmering, take out the chicken and shred.  Then place back in the soup.

Bring to a boil.  Reduce heat and simmer for 1 hour.

Top with crushed tortilla chips, cheese, and or sour cream.

Serves: 8

Read Full Post »

Chicken Tamale Casserole

When I am working, many times the hour in the kitchen is a relief from what I do at my job.  It is my therapy.  My release.  Co-workers ask me how I cook almost every meal for my husband, I answer, “I just love to cook.”  Plus it always helps to have a quick and easy recipe.  This is one of them.  It was originally from Cooking Light.com; however, I changed the some ingredients, used more of some, and added additional things to make it more scrumptious.  Plus the hubby loves it and usually eats seconds.  I think one would pair it with steamed broccoli or a previous entry, Texas Caviar.  It is completely up to the cook.

Chicken Tamale Casserole

1 cup shredded cheddar* or Mexican cheese
1/3 cup milk (fat free* or other)
2 eggs
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 cans of corn* or cream style corn (14.75 ounce)
1 (4 ounce) can diced green chilies
1 cup corn muffin mix (8.5 ounce box)
1 1/2 cup salsa* or enchilada sauce (10 ounce can)
1 can (14.75 ounce) black beans, drained and rinsed
2 chicken breast, cooked and shredded (2 cups)
1/2 cup sour cream (fat free and optional)

Preheat the oven to 400 degrees. Add 1/4 cup of cheese to the next 7 ingredients (stop at  the enchilada sauce).  Mix throughly and pour (and pat down) into a greased 13 by 9 inch baking pan.  Bake for 15 minutes or until set.  Then prick the surface (can be as messy or as neat as on wants) with a fork.  Pour salsa or enchilada sauce over it.  Sprinkle the chicken and black beans on top.  Cover with the rest of the cheese (we always use more).  Bake for 15 minutes more.  Let it stand for 5 minutes and serve.  Top each serving with sour cream.

Serves 8.

I cooked my chicken with salt, pepper, and garlic powder on top of it then shredded it.  Also one can half this to make it for 4 servings, but I am warning you.  It never will feed four in my house!

* is the things I used when making mine.

Read Full Post »