Taco Soup

This was tonight’s dinner.  Very flavorful and filling.  The only changes I made were to use Velveeta (I mixed it right in at the end, stirring until it melted) and topped it with a spoonful of sour cream and some tortilla strips.

 

Taco Soup

Prep Time: 5 min

Total Time: 25 min

Makes: 12 servings, 1 cup each

What You Need!

1 lb. Extra lean ground beef

1   onion, chopped

3 cans (15.5 oz. Each) mild chili beans, undrained

1 can  (14.5 oz.) whole tomatoes, undrained

1 can (14.25 oz.) corn, undrained

1 can  (8 oz.) tomato sauce

1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1-1/2 cups  water

1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese

Make It!

BROWN meat with onions in large saucepan; drain.

ADD all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.

SERVE topped with the cheese.

Recipe courtesy of Kraft Foods.

Chicken Tortilla Soup

Chicken Tortilla Soup

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Applebee’s Chicken Cheese Tortilla Soup

Applebee's Chicken Cheese Tortilla Soup

1 cup chopped yellow onion
2 tsp. minced garlic
2 Tbsp vegetable oil
4 cups chicken broth
15 oz. can tomato puree (see note)
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/2 cup hot sauce - optional
1/4 cup chopped green pepper - optional
1 Tbsp. minced jalapeño pepper - optional
1 tsp. chili powder - optional
1/4 tsp. black pepper - optional
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. cooked chicken - cubed
1 cup heavy whipping cream
1/4 cup fat-free sour cream
8 oz. process cheese food - cut in 1" cubes
(10) 6" corn tortillas - cut in 1/4" strips
chopped cilantro - optional, for garnish

Sauté garlic and onions in oil in large pan or Dutch oven until soft.
Add next 10 ingredients to pot, bring to a boil, reduce heat, and
simmer 20 minutes.

Whisk flour/water mixture into soup.

Bring to a boil, reduce heat, and simmer for 5 minutes.

Add chicken and simmer for 5 minutes.

Add cream, sour cream, and cheese; stir until cheese is melted.

Deep-fry tortilla strips in 350F degree oil OR spray with non-stick
cooking spray and bake in a 400 degree oven until crisp.

Sprinkle with salt if desired.

Pour soup into bowls, pile tortilla strips into a "haystack" shape on
top of the soup, garnish with cilantro.

Note: I use an 8 oz can tomato sauce and add another a can full of
chicken broth to rinse the can and make up the difference

Marmalade Curried Chicken

Marmalade Curried Chicken

This is very good chicken. I served this over rice. Be sure to thaw chicken before cooking.

Recipe By : Diana Rattray, About.com

Serving Size : 6 Categories : Slow Cooker

4 to 6 boneless, skinless chicken breasts

3/4 cup orange marmalade

1/4 cup water

1 teaspoon curry powder

1/8 teaspoon cayenne pepper

salt and pepper, to taste

Combine all ingredients in the slow cooker. Cover and cook on low for 5 to 7 hours.

Serve chicken breasts with juices over hot cooked rice.

If desired, thicken juices with a tablespoon of cornstarch mixed with a small amount of water.

Recipe Author: Diana Rattray, About.com Recipe Source: Crockpot_Recipes (mary-beth)

Author Note: Easy crockpot chicken recipe made with chicken breasts, marmalade, and curry powder, along with other seasonings.

Linguine Pasta with Spicy Chicken Sauce

Linguine Pasta with Spicy Chicken Sauce

Prep Time:10 min

Start to Finish:30 min

Makes:4 servings

8 ounces uncooked linguine

2 tablespoons olive or vegetable oil

2 cloves garlic, finely chopped

2 teaspoons anchovy paste

1 red jalapeno chile, seeded and finely chopped

2 tablespoons chopped sun-dried tomatoes packed in oil

1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves

1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces

2 medium red or yellow bell peppers, cut into 1x1/4-inch strips

1/2 cup dry red wine or Progresso® chicken broth (from 32-ounce carton)

1/2 cup freshly grated or shredded Parmesan cheese

1. Cook and drain linguine as directed on package.

2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook garlic, anchovy paste, chile and tomatoes in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden.

3. Stir in oregano, chicken, bell peppers and wine. Cover and cook about 10 minutes, stirring occasionally, until chicken is no longer pink in center.

4. Add linguine and 1/4 cup of the cheese to mixture in skillet; toss until linguine is evenly coated. Sprinkle with remaining 1/4 cup cheese.

Nutrition Information:

1 Serving: Calories 470 (Calories from Fat 130); Total Fat 15g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 45mg; Sodium 690mg; Total Carbohydrate 55g (Dietary Fiber 4g, Sugars 4g); Protein 28g Percent Daily Value*: Vitamin A 40%; Vitamin C 70%; Calcium 20%; Iron 20% Exchanges: 3 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat; 1 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Spicy Almonds

Spicy Almonds

Serves: 4

If you’re looking for a unique snack for work or in front of the TV, these almonds make a perfect portable alternative.

  1 cup almonds

  1 &1/2 teaspoons olive oil

  1/2 tablespoon paprika

  1/2 teaspoon chili powder

  1/2 teaspoon ground cumin

  1 teaspoon garlic salt

  Dash fresh ground pepper

1. Roast almonds in oil, stirring frequently in a skillet over medium low heat until slightly browned and crispy.

2. Toss nuts with spices until evenly covered.

3. Spread out on aluminum foil to cool completely and then store in an airtight container.

NUTRITION INFO (per serving)

Calories: 223.9

Fat: 19.9 g

Carbohydrates: 7.5 g

Protein: 7.7 g