Chicken Tortilla Soup

I had some left over chicken from a cookout on Mother's Day this past Sunday. Since, it's been kinda rainy and cold the last few days I decided why not make some Chicken Tortilla Soup! It ended up tasting wonderful! :) Here's what I had around and used to make it:

(Serves 4)

2 green onions (chopped)

1-2 regular carrots or 8-10 baby carrots (chopped)

½ onion (chopped)

1 cup chicken (shredded)

1 clove garlic or ¼ tspn garlic salt (minced)

¼ packet taco seasoning

2 cups or 1 can chicken broth

1 can diced tomatoes (I used hunts fire roasted diced tomatoes)

¼ cup milk

¼ cup cheese

1 handful tortilla chips (broken)

1 avocado (optional)

Steps:

1. Sauté onions, garlic, and carrots in sauce pan with a little chicken broth.

2. Add Chicken broth and boil for 10 minutes.

3. Add chicken and diced tomatoes.

4. Simmer for 10 minutes.

5. Add Taco seasoning and simmer for 5 minutes

6. Add broken tortilla chips, milk, and diced avocado. Simmer for 5 minutes or until carrots are soft.

7. Melt some cheese into soup and then ladle into bowl. Sprinkle some additional cheese and broken tortilla chips if desired :)

Spinach Ricotta Stuffed Chicken

Ok so it’s been forever since I have actually cooked a meal! It’s been a ridiculous two weeks and Justin has been on several longer trips, so he’s not home for dinners. So I’ve been going to the in-laws for wonderful meals or munching on a sandwich for dinner. Justin was home tonight though, so yum yum dinner it was!! Tonight’s menu: Spinach Ricotta Stuffed Chicken with Asparagus!

Ingredients:

2 boneless, skinless chicken breasts

1 cup frozen chopped spinach

¾ cup ricotta cheese

2 slices deli ham

¼ Tspn Olive Oil

1 bunch Asparagus

Salt & Pepper

1 cookie sheet

Here’s what to do!

1. I always start with cutting any excess fat off the chicken breast, and prehear oven to 375°F. Then you need to use a sharp knife and “butterfly” the chicken- sounds complicated but it’s not! Cut it through the middle (not all the way) and it will open it like a book. See this video if you need extra explanation (http://www.youtube.com/watch?v=yqjfQP3Mp2k)

2. In a separate bowl mix the thawed spinach with the ricotta cheese.

3. Keep chicken open like a book and layer some of the cheese spinach mixture onto the bottom side. Then fold the chicken closed again. Don’t over stuff to where the chicken doesn’t stay closed on it’s own. It’s okay for the top “flap” to be raised a bit of course but it should still stay closed.

4. Finish off the chicken with a sliced of ham top and glaze with some olive oil to prevent burning.

5. Bake on cookie sheet (covered in foil) in the oven for about 40-45 minutes or until the chicken breast reaches 180°F. Be sure to check it periodically as it does depend on the thickness of your chicken breast.

6. Prep your asparagus by breaking off the harder ends. Simply hold up a piece and see where it naturally breaks- and there you go!

7. When there are about 10 minutes left on the chicken sauté the asparagus on the stove top with some butter or olive oil, or you can steam them. Season with salt and pepper or some garlic salt, if desired.

8. You may also choose to add a starch to the meal and I would recommend some potato wedges. I didn’t make any because our chicken breasts were pretty thick and I thought it would be too much food for us tonight.

I hope you enjoy this recipe! It’s an adaptation from something I saw on Rachel Ray’s “30 Minute Meals” almost a year ago. She made it with some more expensive ingredients and a few other additions. I wanted to find the recipe online and link it for you, but I couldn’t find it anymore. So if anyone saw it too and knows where to find it, please comment with the link! Thanks! ENJOY!