Chicken Saltimbocca

Chicken Saltimbocca

Inspiration: Chicken saltimbocca is one of those recipes that I heard about a while ago and have been wanting to try ever since. For some reason, though, it just never got made, probably because it requires sage, which is an herb that I rarely buy. I recently began compiling a list of recipes/foods that I really want to try, and putting these recipes down on paper has really proven to be a great way to remember to make them!

What we Loved: I actually made this recipe twice within the last few months. The first time, I made a pan sauce with white wine and butter, and the second time, I served the chicken without a sauce. While both were great, I’d say that I really enjoyed the chicken without any sauce better. The simple flavors of the meal really shined that way. The chicken was nice and moist with a great brown crust, the prosciutto was crispy and salty, and the sage added just enough of an earthy herb flavor. Sage isn’t one of my favorite herbs, but I found that this meal provided  just the perfect amount of sage to really let the flavor of the herb shine without being overpowering. I’ve got a serious addiction to salty food, so I really enjoyed the great saltiness of this dish, too. And it’s always great to have another simple chicken recipe up your sleeve!

Helpful Hints: If you’d like to make a pan sauce for this recipe, just take the chicken out of the pan when it’s done cooking and add a bit of white wine. Scrape the brown bits from the bottom of the pan, incorporating them into the wine, and then swirl in a tablespoon or so of butter. Pour the sauce over the chicken and serve. Make sure that you use a dry white wine, as a sweet wine will give the entire meal a sweet flavor.

Chicken Saltimbocca
Source: Original recipe, inspired by learning about chicken saltimbocca from other places

2 chicken breasts, butterflied and then cut in half
4 thin slices prosciutto
5-6 sage leaves, minced
Black pepper
Extra virgin olive oil

1. After cutting the chicken breasts in half, season them with black pepper. You won’t need any salt, as the prosciutto is very salty.

2. Sprinkle the minced sage on the chicken. Wrap each chicken breast half with a piece of prosciutto. Press the prosciutto into the chicken so that it sticks.

3. Heat a good drizzle of extra virgin olive oil in a saute pan. When it’s hot, add the chicken to the pan. Don’t worry – it won’t stick! Saute for 3-4 minutes, and then flip the chicken. Cook for another 3-4 minutes, until the chicken is cooked through.

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Roasted Chicken with Aji Verdi Sauce

*Photos and content updated October 2011*

Inspiration: I’ve mentioned before that we get a whole chicken as part of our CSA delivery every month. I”m always on the lookout for unique roasted chicken recipes!

What we Loved: The aji verde sauce is what makes this meal. It turns a normal roasted chicken recipe (which is great in its own right) into something completely different and unique. The sauce is a touch spicy from the jalapenos, and it’s very creamy and salty from the Cotija cheese. The best part is that it’s so fresh, vibrant, and green, which is really delightful on your palate. The bright flavors of the peppers and cilantro pair so well with the rest of the meal. I served the chicken and sauce over cauliflower rice mixed with sauteed onions, butter, and cilantro, and I loved how the sauce seeped down into the rice as we ate. Brandon noted that he loved this meal because it was a really great change of pace for roasted chicken, and I completey agree. If you’re looking for something a little different than a typical roast chicken, then this is a great recipe to try.

Helpful Hints: If you can’t find Cotija cheese, the closest substitute that I can think of might be feta, because it has a similar crumbly texture to Cotija and also has that nice saltiness. (As an update – feta works great! The end result is very similar to [if not better than] using Cotija cheese. Since I prefer to have leftover feta hanging around the house instead of Cotija, and since feta is easier to find, I will probably stick to using feta in the future.)

Roasted Chicken with Aji Verde Sauce
Source: Adapted from Sunday Nite Dinner, originally from Food Network Kitchens Cookbook

For the chicken
1 3-5 lb chicken
Kosher salt

For the sauce
3/4 cup fresh cilantro
1/3 cup Cotija cheese or feta cheese
3 jalapenos, stemmed, seeded, and diced
1 large clove garlic, roughly chopped
Extra virgin olive oil
Water

1. Pat your chicken dry, and sprinkle with Kosher salt. (I’m very liberal with the salt, as in this recipe, but you can ease back on the salt if you’re not keen on it. The aji verde sauce is plenty salty, especially if you use Cotija). 

2. Roast the chicken at 450 degrees until the temperature of the chicken reaches 170 degrees, approximately 1 hour.

3. Remove the chicken from the oven, cover with foil, and allow to sit for 15 minutes.

4. While the chicken is sitting, make the sauce. Combine the cilantro, Cotija or feta, jalapenos, and garlic in a food processor. Add a good drizzle of olive oil and about the same amount of water. Process until everything is combined into a smooth sauce. You may need to add extra oil and water until the sauce reaches the desired consistency.

5. Serve the chicken topped with the sauce.

Mi Pueblo Chicken Soup

Inspiration: When we were in college, B and I had a favorite, cozy little Mexican restaurant called Mi Pueblo. It was our favorite place in the entire city, and I have to admit that the waiters and waitresses recognized us when we walked in the doors. Living in dorms without any good food to eat, we really looked forward to our Mi Pueblo date nights, and they’re probably my very best college memories. We still consider Mi Pueblo one of our favorite restaurants, even though we live in a different city now. When you ate at Mi Pueblo, they always served a really simple chicken soup before your meal that came to be something that B and I always looked forward to. After making chicken stock recently, I wanted to make a chicken soup with the stock, but I couldn’t think of anything too creative since we no longer eat carbs – meaning no potatoes, no rice, no noodles, no dumplings, no pastas, etc. B suggested making a simple soup just like the soup at Mi Pueblo, and I thought that it was a fabulous idea.

What we Loved: This soup was exactly what we were hoping it to be. It’s a simple soup with a deep, rich broth; hearty pieces of tender chicken; soft, light vegetable flavors of onions and carrots; and a wonderful earthy hint of rosemary and thyme. It’s easy to prepare, it’s heartwarming, and it’s delicious. Plus, for us, this soup has the added benefit of being nostalgic. It’s always great when you can create that sort of feeling at your dinner (or lunch) table.

Helpful Hints: I would not recommend making this soup with a store-bought chicken stock. The stock is the main ingedient, and a homemade stock really has a ton of flavor that store-bought stocks don’t have. This soup might fall flat if you were to use a store-bought stock.

Mi Pueblo Chicken Soup
Source: Original recipe, but inspired by Mi Pueblo

12 cups homemade chicken stock
3 cups shredded chicken
4 carrots, peeled and chopped
1 onion, chopped
4 cloves garlic, minced
4 sprigs thyme, leaves removed and chopped
1 sprig rosemary, leaves removed and chopped
Kosher salt, to taste
Black pepper, to taste

1. Add the stock to a large pot or dutch oven over medium-high heat. Add the chicken, carrots, onion, garlic, thyme, and rosemary.

2. Bring to a boil, then reduce the heat to a simmer. Simmer for 15-20 minutes, until the vegetables are tender.

3. Season to taste with salt and pepper. You will need a lot of salt, approximately 2 teaspoons, but maybe more. Season a little bit at a time, until the soup reaches the desired level of saltiness. If you accidentally add too much salt, you can always correct the saltiness by adding some additional stock or water to the pot.

Chicken Stock

Inspiration: B and I joined a meat CSA in November, and as part of our share each month, we get a whole chicken. Starting in March, we’re getting a larger share and will be receiving two whole chickens per month. That’s a lot of chicken, and it’s a lot of opportunity for homemade chicken stock! I imagine that I’ll be trying out several stock recipes, and this was our first one. I really think that it’s such a great thing to put every bit of a chicken that you eat to good use. The chicken meat itself  can make several meals, and the rest of the chicken can provide you with a freezer full of stock to use in future meals. I really don’t think that there’s a better way to appreciate your food and the animal that gave it to you than that.

What we Loved: B and I absolutely loved this chicken stock. It’s so flavorful, and it’s definitely much better than any stock that I’ve ever bought from the store. There are just layers of flavor, from the meaty and rich chicken flavor to the great herb taste of the rosemary and thyme. And this stock just smells wonderful, too! It really does have such a homemade, quality flavor that store-bought stocks don’t have.

Helpful Hints: If you use the chicken skin or other fatty parts of the chicken while making the stock (which I did here, throwing every little bit that I had into the pot), it will result in a fairly greasy stock. As advised in the original recipe, put the chicken stock into the fridge overnight to cool completely, and this will allow the grease to rise to the top and solidify a bit. Then you can scrape off most of the fat and separate your stock into smaller containers for freezing. For planning purposes, this recipe makes about 10-12 cups of stock. I bought a bunch of 2-cup storage containers, so that I could freeze my stock and take small portions out of the freezer as I needed them.

Chicken Stock
Source: Love and Olive Oil

I changed the recipe a bit. I omitted the celery, parsley, and madeira wine, and I changed some of the seasoning amounts. After eating our first meal with this chicken, I took the skin off the leftover meat, removed the meat from the bones, and shredded it for soup. We had a lot of extra clean bones and skin for this reason, so I threw them into the pot as well. Here’s the recipe as I made it.

1 whole chicken carcass (+ any extra bones, skins, etc., if desired)
Extra virgin olive oil
2 large onions, roughly chopped
3 carrots, roughly chopped
4 whole cloves garlic, peeled and minced
4 sprigs fresh thyme
2 bay leaves
2 sprigs fresh rosemary
1 teaspoon paprika
1 teaspoon salt
Black pepper
1 gallon (16 cups) cold water

1. Heat a drizzle of oil in a large stock pot (I used an eight quart pot) over medium heat. Add the carrot and onion, and saute until softened and beginning to brown, approximately 10 minutes. Add the garlic, and cook for an additional minute.

2. Add the herbs and spices, and season with salt and pepper.

3. Add the chicken carcass and any extra chicken pieces. Pour in the water a cup at a time, filling to one inch below the rim of the pot. Increase the heat to medium-high, until the liquid just begins to bubble. Turn the heat down to medium-low, and let the stock maintain a low, gentle simmer.

4. Simmer uncovered for 2-4 hours. Remove from the heat.

5. Strain the stock through a fine mesh strainer into another large stockpot, discarding all of the solids. Allow the stock to cool completely until the fats separate. I cooled my stock in the refrigerator overnight.

6. Skim as much fat as you can from the surface of the stock.

7. Divide the stock into freezer-safe containers, and store in the freezer.

Chipotle Chicken Soup

Inspiration: As B and I have been cutting carbs out of our diet, we love to take soups for lunches during the work week. There seems to be an endless variety of low-carb soup recipes out there, and having a nice, hot bowl of soup midday is such a warming treat in these cold winter months! I bought a few handy soup thermoses, and I’m always on the lookout for new soups to try. As chipotle peppers are one of our favorite ingredients, this soup sounded interesting and looked fantastic!

What we Loved: This soup is great because it reminds me of a classic, comforting chicken soup, but at the same time, it’s a little bit different and has a nice, spicy kick and a little bit of a Southwestern feel. This appeals to me, because I’m always looking for new and different recipes, yet I always feel a little bit of a pull toward classic favorites, too. This recipe is the best of both worlds! I loved the taste of the fresh cilantro and the heat from the chipotle, and I loved the hearty chicken flavor of the broth. I tend to make a lot of thicker soups or stews, so I really appreciated the lightness of this soup as well.

Helpful Hints: This soup recipe is really straightforward, so I don’t have much advice in terms of preparing it. My only thought is to make sure that you aren’t too generous with the chipotle peppers, if you haven’t cooked with them before. When I was new to cooking with chipotles in adobo, I was always (regretably) tempted to throw in more than the recipe called for. But they’re extremely hot, and one small pepper is more than enough for this soup!

Chipotle Chicken Soup

Source: We Heart Food, originally from Cooking Light

I made only a few changes to the recipe, omitting the celery (because we don’t like it) and the potatoes (to eliminate the majority of the carbohydrates). Here’s the recipe as I made it.

Extra virgin olive oil
1 canned chipotle chile in adobo sauce, minced with 1 teaspoon of the adobo sauce
2 cups onion, chopped
1 cup carrot, chopped
1 teaspoon ground cumin
1 teaspoon ground oregano
6 garlic cloves, minced
6 cups chicken broth
2 small chicken breasts, cooked and shredded
1/3 cup whipping cream
1/3 cup chopped fresh cilantro
1 teaspoon salt

1. Heat a drizzle of olive oil in a dutch oven over medium heat. Add the chile, adobo sauce, onion, carrot, cumin, oregano, and garlic. Cook until the onion is tender, approximately 5 minutes, stirring frequently.

2. Add the broth, and bring to a boil. Cover and simmer for 20 minutes, until the carrots are tender.

3. Remove the pan from the heat. Use an immersion blender or a food processor to puree the mixture until smooth. Return the pan to the heat, and stir in the chicken, cream, and cilantro. Simmer for 5 minutes, and then season with the salt, adding more to taste, if necessary.

Chicken Tikka Masala

*Photos and Content Updated July 2012*

Inspiration: I’ve been wanting to try cooking more curry dishes at home for a while, now, and I stumbled across this recipe last week while I was looking for just that. Perfect!

What we Loved: This is the best meal that I’ve made in a while. Brandon and I loved absolutely everything about this dish, and I wouldn’t change a thing. The chicken was incredibly moist, and the sauce was so spicy and creamy. It had all of the complex flavors of cinnamon, paprika, tomato, cumin, and garlic, and it had that perfect amount of heat that I expect Indian food to have. I also really loved the fresh herbal flavor that came from a nice garnish of cilantro. Brandon said that this tasted just like what you would get in a restaurant. What a great comfort meal.

Helpful Hints: I reduced the cayenne pepper in the original recipe by quite a bit (from two teaspoons to 1/2 teaspoon) and was perfectly happy with the amount of spice. With a jalapeno in the sauce, too, I really don’t think that the dish needed any more heat. But certainly add more if you’d like.

Chicken Tikka Masala
Source: Adapted from Blogchef.net 

1 lb chicken thighs, cut into bite-sized pieces
1/8 cup fresh cilantro, minced

For the marinade
6 oz yogurt (I used Fage 0%)
2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoons cayenne pepper
1 tablespoon fresh ginger, minced
Good pinch Kosher salt and black pepper

For the sauce
Butter
2 garlic cloves, minced
1 jalapeño pepper, minced
2 teaspoons ground cumin
2 teaspoon paprika
Good pinch of Kosher salt
8 oz tomato sauce
3/4 cup half and half (or cream)

1. In a large bowl, mix the yogurt, cumin, cinnamon, cayenne, ginger, salt, and pepper. Add the chicken pieces, and mix well. Cover and refrigerate for one hour.

2. In a large saute pan, melt a pat of butter over medium heat. Add the garlic and jalapeno, and saute for one minute. Add the cumin, paprika, and salt, and stir to combine. Mix in the tomato sauce and cream. Bring to a boil, and then reduce to a very light simmer. Cover and simmer for 20 minutes.

3. While the sauce is simmering, heat a second saute pan over medium heat. Add the chicken and the marinade, and saute until the chicken is cooked through, approximately ten minutes.

4. Add the chicken to the sauce, stirring to coat the chicken. Serve garnished with cilantro.

Chicken Cutlets with Portabella Bleu Cheese Sauce

Chicken Cutlets with Portabella Bleu Cheese Sauce

Inspiration: I really tried bleu cheese for the first time within the past year, and let’s just say that I couldn’t understand why anyone would eat it. To me, it was so ridiculously strong that I couldn’t even enjoy the taste. I wanted to like it, though, so I kept sampling it here and there, tried out some milder kinds, and before I knew it, I loved it. Now, bleu cheese is one of those random foods that I really crave all of the time, like peanut butter or avocados. Anyway, I get excited when we have some extra bleu cheese that needs used up, because I love finding ways to use it in our suppers.

What we Loved: We loved this sauce because it really tasted like bleu cheese. I’ve tried other bleu cheese sauces before that were too muted, but this one is really strongly flavored, because it doesn’t have many ingredients other than the cheese. If you don’t like bleu cheese, I wouldn’t try this one! On the other hand, if you love bleu cheese, then this is really great. The sauce has a nice, creamy texture, and the mushrooms really compliment the flavor of the cheese.

Helpful Hints: Make sure to let this sauce lightly boil for a bit to thicken up. It will be very thin at first. The sauce works great with chicken, but it would really work well over any protein of your choice. Beef or pork would be great!

Chicken Cutlets with Portabella Bleu Cheese Sauce
Source: Original Recipe

1 chicken breast, butterflied and then cut in half to create two cutlets
Extra virgin olive oil
Kosher salt and black pepper
1/4 teaspoon dried rosemary, or other herbs as preferred
1 package baby portabella mushrooms
4-5 oz bleu cheese (I used gorgonzola. Roquefort would also be good)
Splash of milk

1. Season each side of the chicken cutlets with salt and pepper, and sprinkle them with rosemary.

2. Heat a drizzle of extra virgin olive oil in a saute pan. When it is hot, add the chicken, and saute until the chicken is cooked through and browned on the outside, approximately 4-5 minutes per side. Remove the chicken to a plate, and cover with foil to keep warm.

3. Add the mushrooms to the saute pan. When the water starts to release from the mushrooms, stir and scrap the bottom of the pan, stirring any browned bits into the mushrooms.  Cook until the water released from the mushrooms is nearly gone.

4. Crumble the bleu cheese into the pan. Add a splash of milk, and stir until the cheese is melted. Bring the contents of the pan to a low boil, and cook for a few minutes longer until the sauce thickens up.

5. Serve the bleu cheese sauce over the chicken cutlets.

Paprika Chicken

Paprika Chicken

Inspiration: My mom made this dish all the time when I was growing up. It’s a great recipe for fall or winter nights, which is just what we were having when I prepared this for supper. This chicken smells so good as it’s cooking that I can remember hardly being able to wait for it to come out of the oven when my Mom made this when I was a kid. There are a lot of my Mom’s recipes that I love not only for how great they taste, but for the memories, and this is definitely my favorite chicken recipe for both reasons.

What we Loved: I love a lot of things about this recipe, the first probably being that it makes your house smell absolutely amazing while it’s cooking, like I said above. The smell alone takes me back to when I was a kid, and it’s hard to resist opening up the oven while this is cooking just to smell inside :) Secondly, this tastes incredible. The chicken stays very moist and has such a great flavor from the butter, onions, and seasoning. And my favorite aspect of this recipe is that the chicken makes an absolutely awesome gravy. My mom always made the best homemade gravies, and one of them comes from this recipe. It’s a buttery chicken gravy that is really just perfect.

Helpful Hints: When I was a kid, I only liked to eat white meat, so I always ate the chicken breasts when my Mom cooked this. Therefore, it’s what I picked up at the store to make this for myself, too. She tells me, though, that this recipe tastes really great using dark meat chicken. So whatever your preferences, either kind will work! You can make enough to feed a family with all different pieces, or scale it down to serve two, like I did, with whatever cut of meat that you’d like.

Paprika Chicken
Source: Mom

This is the recipe as I made it to serve two.

2 chicken breasts, on the bone and cleaned (or whatever cut you prefer)
Salt and pepper
2-3 slices of onion, separated into rings
1 tablespoon butter, cut into chunks
Paprika
1/3 cup water, plus additional for the gravy
2 tablespoons all purpose flour

1. Place the chicken breasts in a baking dish that’s just big enough for the chicken to fit, and season with salt and pepper.

2. Scatter the onion rings atop the chicken, and dot each chicken piece with butter. Sprinkle with a generous amount of paprika.

3. Pour 1/3 cup of water into the baking dish, just enough so that the chicken is sitting in the water.

4. Cover and bake for approximately 1 hour at 350 degrees, or until the chicken is tender and cooked through. You may need more or less time depending on how many chicken pieces you cook and how big the pieces are. Halfway through, check to make sure that there is still enough water, and if there’s not, add a little more.

5. Remove the cooked chicken from the pan, and place on a plate covered with foil to keep warm.

6. Scrape the cooked bits from the bottom of the pan into the cooking liquid. Pour the liquid into a small sauce pan, and heat over medium high heat.

7. Mix the flour in a mixing cup or bowl with just enough water to create a thick mixture that is pourable. Add a small amount of the flour mixture to the sauce pan, whisking as you pour. Heat until bubbling, and as it heats, the gravy will thicken. If the gravy isn’t thick enough, add a little more of the flour mixture. You want to add the flour mixture slowly to avoid a gravy that is too thick or too floury.

8. Serve the chicken with the gravy and any desired side dishes.

Baked Shredded Chicken Taquitos

Inspiration: We have a great place in town that makes fresh tortillas and tortilla chips, and I really like buying their products because they’re local and they taste far better than other tortillas that I’ve bought from the store.  Their white corn tortillas come in pretty big packages, though, so I’ve had some stored away in the freezer for a few weeks now that I wanted to use. With some extra salsa in the fridge and a chicken breast that needed to be used, these taquitos were perfect.

What we Loved: I’m really pleased with how these came out. The shells got very crispy and crunchy in the oven,  they held together perfectly, and there’s nothing like the taste of a corn tortilla when you’re eating a Mexican meal. The chicken filling was really flavorful, and the salsa that we used as a dipping sauce was our favorite part. We used a roasted garlic chipotle salsa that we bought at Trader Joe’s (highly recommended!), and it was really just the perfect garlicy flavor to compliment the rest of the flavors in the taquitos.  These were crunchy on the outside, soft on the inside, spicy and garlicy from the salsa, and just the perfect combination of flavors and textures.

Helpful Hints: Make sure that you heat up the tortillas in the microwave between moist paper towels before attempting to make the taquitos. I heated three tortillas at a time for one minute, so the tortillas were very hot and pliable. If you don’t do this, your tortillas will crumble, they won’t roll, and they won’t hold together. I also thought that these would be great with some guacamole as a second dipping sauce.

Baked Shredded Chicken Taquitos
Source: Original Recipe, with inspiration from For the Love of Cooking

1 boneless, skinless chicken breast
Chili powder
Cumin
Salt and pepper
1/2 vidalia onion, very finely diced
1 clove garlic, minced
1 4 oz can mild green chiles
3-4 tablespoons Greek yogurt, more if necessary
12 white corn tortillas
Extra virgin olive oil
Salsa for dipping

1. Sprinkle each side of the chicken breast with salt and pepper, then generously coat it with chili powder and cumin. Use your figures to rub the spices into the chicken to create a crust.

2. Grill the chicken until cooked through. We used a George Foreman grill and cooked the chicken for 8 minutes. When the chicken is done and has cooled, very finely shred it and place it in a bowl.

3. Heat a drizzle of olive oil in a saute pan, and saute the onions until they are starting to brown. Add the garlic, and saute for an additional 30 seconds.

4. Add the onion mixture to the chicken. Add the green chiles and the Greek yogurt, and stir very well to combine and to further break down the chicken. Depending on the size of your chicken breast, you may need to use more yogurt to get a moist consistency.

5. Heat 3 tortillas at a time in the microwave between moist papertowels for 1 minute. Fill each tortilla with about a tablespoon of the chicken mixture, and roll the tortilla as tightly as you can. Place on a greased baking sheet, seam side down. Continue until all of the taquitos are made.

6. Brush the top of each taquito with olive oil, and bake at 400 degrees for approximately 10 minutes.

7. Serve with salsa and/or guacamole for dipping.

Chicken Tortilla Soup

Chicken Tortilla Soup

Inspiration: Home from Europe with a completely bare pantry, I sat down to make a grocery list and B immediately requested this soup. I absolutely love when he requests anything specific for dinner, so I added it to the menu for our first meal back in the States :)

What we Loved: I’ve made chicken tortilla soup many times over the years. I got my original recipe from allrecipes.com, and it’s been one of those recipes that I’ve made a little bit differently every time because I’ve never been completely satisfied with it. This time, I think that I finally found the recipe that I’m going to keep. This soup is very easy to make, and it has a nice, slightly spicy tomato flavor. It’s very hearty, especially with the addition of avocado cubes, pepperjack cheese cubes, and tortilla chips. My favorite thing about this soup is the creamy contrast of the avocado cubes with the spicy flavor of the soup and the chicken. I photographed this soup before adding the tortilla chips because I didn’t want them to get soggy as I took pictures, but the tortilla chips are of course an essential part of the soup. B particularly loves eating a bunch of chips with his soup, and I really love the added crunch, too.

Helpful Hints: You can certainly cook your chicken any way that you want to for this soup, but I think it adds a great flavor to season the chicken, grill it, and then slice it up before adding it to the pot. In the past, I’ve poached the chicken and shredded it, which is a bit easier, but I’ve really moved away from that method of cooking because I feel like it completely takes away all of the flavor and moisture of the chicken. This time, I seasoned my chicken with just salt and liberal amounts of cracked black pepper before grilling, but next time I’m also going to rub it with cumin and chili powder for a nice crust.

Chicken Tortilla Soup

Source: Adapted from Allrecipes

3 boneless, skinless chicken breasts, seasoned to preference, grilled, and cut into small pieces
1 vidalia onion, diced
2 large cloves garlic, minced
Extra virgin olive oil
2 14.5 oz cans fire roasted diced tomatoes with green chiles
1 4 oz can chopped green chiles
1 14.5 oz can tomato sauce
3 cups chicken broth
1 heaping teaspoon cumin
1 heaping teaspoon chili powder
Kosher salt and black pepper, to taste
Avocado, pepperjack cheese, cilantro, and tortilla chips, for garnish

1. In a dutch oven or pot, add a drizzle of olive oil, and heat over medium heat. Add the diced onions, and cook for 2-3 minutes, or until translucent. Add the garlic, and cook for an additional minute.

2. Add the chicken, diced tomatoes, green chiles, tomato sauce, and chicken broth to the pot. Season with the cumin, chili powder, and salt and pepper. Simmer over low heat for 30+ minutes.

3. Ladle the soup into bowls, and top with cubed avocado, cubed pepperjack cheese, chopped cilantro, and a sprinkle of black pepper. Serve with tortilla chips.