Chicken Tortilla Soup

Recipe

2 whole Boneless, Skinless Chicken Breasts

1 Tablespoon Olive Oil

1-½ teaspoon Cumin

1 teaspoon Chili Powder

½ teaspoons Garlic Powder

½ teaspoons Salt

1 Tablespoon Olive Oil

1 cup Diced Onion

¼ cups Diced Green Bell Pepper

3 cloves Garlic, Minced

1 can Rotel Tomatoes And Green Chilies

32 ounces, fluid Low Sodium Chicken Stock

3 Tablespoons Tomato Paste

2 cans Black Beans, Drained

5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

  • Garnishes:
  • Sour Cream
  • Diced Avocado
  • Diced Onion
  • Grated Monterey Jack Cheese
  • Cilantro

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. (I cut chicken into chunks instead of shredding)

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, green pepper, and minced garlic.

Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add chicken and stir.

Pour in Rotel,

chicken stock,

tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

I fried the Tortilla Strips, I also make some chips too!

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Roast Chicken with Herbed Mushrooms

Recipe

1 (3 pound) organic free-range chicken

Kosher salt and freshly ground black pepper

1/2 red onion, quartered

1/2 lemon, cut into 4 pieces

1/2 head garlic, about 6 cloves, smashed

1 bunch fresh thyme

1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling

1/2 pound sliced bacon, cut in 1/2

3 pounds whole cremini mushrooms, wiped clean with a damp towel

Heat the oven to 400 degrees F.

Pat the chicken dry with paper towels. Season the cavity with salt and pepper.

In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well.

Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly.

(I had Normy help me with this part)

Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.

Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. (I missed this part when making this and I put the mushrooms in at the beginning) Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)

Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices.