Creamy Chicken Tortilla Soup

My friend Rebecca is on the "Slow Carb Diet" and is constantly making dishes that comply with the diets rules.  She made a tortilla soup recipe that sounded amazing, so I just had to give it a whirl.  The cookbook recipe calls for a rotisserie chicken, however, I made my own chicken by boiling 2 breasts and shredding.  I also raided my spice cabinet and added some chili powder and cumin, just for good measure.  I made a giant pot of this and thew it in the freezer for my work work lunches.  This recipe is yummy, very easy to make, and the best part is that it's healthy!

Adapted from the The Slow Carb Cookbook
Serves: 4-6
Ingredients:

• 1 rotisserie chicken pulled apart (or 2 breasts of cooked shredded chicken)
• 1 can refried beans
• 2 cans of chicken stock (or 1 full carton, 32 oz)
• 2 cans Rotel tomatoes
• 1/2 can of black beans
• 1 can southwestern style corn

Wisk the chicken stock with the refried beans.  Add all other ingredients until hot and thoroughly mixed together.

Happy Cooking!

Creamy Chicken Enchiladas

Enchiladas...mmmm.  Not the healthiest meal, but it sure does hit the spot when I'm craving some Mexican food. I used green chili enchilada sauce, but you can swap for the red if you prefer.  I also used black beans in lieu of pinto, because...well, that's what I had in my pantry!  I'm all about convenience. 

Serves: 4-6
Ingredient:

• 1 lb boneless skinless chicken breast
• 1 can black beans (or pinto)
• 1 can enchilada sauce (green or red)
• 1 bag shredded Mexican cheese blend
• flour tortillas
• salt and pepper to taste

 

Start by bringing water to a boil and add chicken.  Boil chicken for about 20 minutes.  Check to see if chicken is done, then begin shredding chicken with 2 forks (a long process, but shredded chicken is totally worth it!)  Meanwhile, over medium heat, mix the sour cream and beans until melted and mixed together.  Add a couple splashes of the enchilada sauce to the mixture, then add the shredded chicken and mix thoroughly.  Heat the tortillas in the microwave to soften them up.  Then add a couple spoonfuls of the chicken mixture into each tortilla, roll-up, and place in a glass pyrex.  You should have about eight enchiladas total.  Top the enchiladas with the enchilada sauce and place in the oven at 350 degrees for about 30 minutes.  Take out the pan, and add the shredded cheese over the enchiladas and return to the over for another 10 minutes.  

 

Top with sour cream, green onions, olives, or whatever you like to garnish with.

Happy Cooking!

Chicken Piccata

A simple chicken recipe, especially during the work week.  It's fast, easy, and packed with flavor.  I adapted this recipe from the wonderful Giada De Laurentiis, however, instead of using stock, I opted for wine.  I love me some wine.

Serves: 2-4
Ingredients:

• 2 chicken breasts, butterflied
• flour for dredging
• 4 tbsp olive oil
• 4 tbsp unsalted butter
• 2 tbsp capers, rinsed
• 2 lemons, juiced
• 1 cup dry white wine
• salt & pepper

Salt and pepper the chicken on both sides, and dredge in flour.  Heat 2 tbsp olive oil in large skillet with 2 tbsp butter.  Once the pan is hot, add 2 of the chicken breasts and cook for 3 minutes on both sides.  Remove chicken to plate, add 2 tbsp olive oil and 2 tbsp butter into skillet and let it heat up.  Add the last two chicken breast and cook for 3 minutes on both sides, remove to plate.  Turn heat to medium, add the lemon juice, wine, and capers.  Add the chicken back into the skillet and simmer for about 5 minutes or until cooked through.  Add butter to the sauce if it needs to be thickened.  Plate the chicken, and add fresh parsley and lemon slices for garnish.

Happy Cooking!

Piccata Chicken