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Week 3-soup-chicken tortilla

23 Jan

Ahh! I’m a day late in posting this week’s challenge. Ah, well. Week 3’s theme was soup! I’ve never made a soup. Well, I have but it was straight from a can. I was super excited about this theme, but couldn’t decide on what soup to make. I wanted potato and leek, but that calls for an immersion blender which I don’t have (who has that just laying around in their kitchen?!?). So, I decided upon one of my favorites- chicken tortilla! Bonus! It’s a crockpot recipe!

Here are the ingredients and the recipe:

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Black beans! (my personal addition)

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.


Verdict? Not amazing, but good. A little too watery. If I make it again, I’ll cut 3/4 cup water out of the recipe. I bought tortilla chips instead of making them. I know, I know! But I have a really good excuse! The corn tortillas, though cheap as hell, came in a 30 pack. I would never use them and I hate being wasteful so I bought a bag…of Scoops! Which sadly I can devour in an evening.


Steak Tacos!

22 Sep

I bookmarked this recipe months ago, but never made it because my bf is not a fan of spicy food. I made it tonight for my sister and mom and they loved it.

The original recipe can be found here. I changed the measurements a bit.


2 tablespoons vegetable oil
1 red onion, thinly sliced
1 red pepper, thinly sliced
1 flank steak (about 1/2 pound ), sliced into 1/4 inch strips, across the grain
1 cup frozen whole kernel corn, cooked according to package directions, drained
1 jalapeno without the seeds or ribs, finely minced
1 teaspoon ground cumin
1 1/2 teaspoon chili powder
salt and pepper to taste
2 tablespoons fresh cilantro, minced

Warm flour or corn tortillas

Shredded cheese, sour cream, shredded lettuce, guacamole (whatever you like on tacos)

1. Heat oil in a large heavy skillet over medium-high heat and add the onions and the peppers.  Saute until very tender about 12 minutes.  Transfer to a plate.

2. Add steak to skillet and cook until it is no longer pink, about 1 minute.

3. Add jalapenos, corn, reserved onions and peppers, cumin, chili powder, salt and pepper.  Cook for about 2 minutes or until jalapenos have slightly softened and flavors have melded.

3. Serve with warm flour or corn tortillas and any taco fixings you like. Enjoy!

This was my first time cooking with cumin, but definitely not my last. I loved the flavor it gave the tacos. I’ll definitely be making this often. It was so simple!