Thursday, September 8, 2011

Southwest Chicken Soup

1 T olive oil
8 oz boneless chicken breast, cut into 1/2 inch chunks
1/4 diced onions
2 cloves garlic, minced
1 tsp cumin
1/2 tsp salt
1/2 tsp chili powder
1/8 tsp red pepper
1 (14 oz) can chicken broth
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can Mexican-style tomatoes (Rotel)
2 cups frozen whole corn
3 tortilas, halved, stacked, and cut into strips
2 T chopped cilantro (optional)
6 T plain nonfat yogurt (optional)

Preheat oven to 400 degrees. 
Heat oil in Dutch oven.  Add chicken and cook until opaque.  I usually cook it all the way through.  Add onion, garlic, cumin, salt, chili powder and red pepper.   Cook 1-2 minutes, stirring occasionally , until garlic and spices are fragrant.  Stir in broth, corn, beans and tomatoes.  Reduce heat and simmer.  Meanwhile, spread tortila strips in a single layer on a baking sheet.  Spray with Pam and lightly sprinkle with salt.  Bake until crisp and lightly brown.  About 5 minutes.  Top with tortila strips.  Garnish with cilantro and yogurt if desired. 

Review:  This recipe was given to me by my dear friend Denise and has been my daughter's favorite soup ever since.  It is quick and easy to prepare and offers, once again a tremendous amount of flavor.  I am always looking for dishes with lots of flavor if you haven't picked up on that.  Note:  I usually double all of the ingredients except for the chicken and adjust the chicken broth to the consistency that makes me happy.

Tuesday, September 6, 2011

Tuscan Baked Chicken and Beans


Chicken Breast (6 will fit comfortably in a 9x13 casserole dish)
salt and pepper
3 slices of bacon
1 cup of chopped onion
2 cups of packed torn spinach ( I use 3/4 bag of baby washed spinach)
fresh rosemary chopped  ( Dried rosemary will also work)
2 (16 oz) cans of white beans, rinsed and drained ( I use Bush's Northern White Bean, 3 small cans)
1 (14.5  oz) can diced or crushed tomatoes, undrained


1. Preheat oven to 350 degrees.
2. Cook bacon until crisp in a large non-stick skillet.  Remove from skillet.

 If you have an oven-proof skillet it will work through the whole process.  Otherwise, you will also need a 9x13 casserole dish as well.

3.  Add chicken to pan and brown.  Salt and pepper to taste.
4.  Add onion and saute until tender. 
5.  If using oven-proof skillet, remove chicken and add remaining ingredients.  Salt and pepper to taste.  Stir together and then place browned chicken back on top of mixture.
6.  Otherwise, transfer onions and bacon to a 9x13 casserole dish and add remaining ingredients.  Stir together.  Salt and pepper to taste.  Place browned chicken breast on top of mixture
6.  Bake at 350 degrees for 40 minutes to 1 hour.

Recipe from

Review:  This meal is on the monthly rotation at our house.  It is a very healthy meal with the spinach, tomatoes, beans and chicken.  The small amount of bacon drippings used is minimal and adds a tremendous amount of flavor to the dish.  The rosemary is best fresh, but okay dried.  This too adds such a fresh addition to the dish.  The smell of this dish is wonderful!  You can also put this dish together early in the day  and put it in the oven when you are ready.  This is my new favorite go to meal.