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Tortilla Soup

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Tortilla Soup

This is the best time of the year for a recipe like this, and by “time”, I mean winter, even though I’m in Texas and sometimes I’m not too sure if that season even exists here in the Lone Star state. It’s not like you can’t eat it in August, but really what better time to enjoy a steamy bowl of hot soup, while you’re cuddled up on the couch, watching a football game that’s pissing you off so much you are in danger of spilling the hot soup and causing some serious damage. . .but I digress, let’s just get on with this wonderful recipe.

Now, I actually took Rachel Ray’s recipe and altered it to my liking, but I will link you to the original recipe just in case you want to run with that one instead or change it up to meet your family’s needs.

This is another great recipe that packs well for the kiddos lunch, just make sure you  have a well insulated thermos or not only will you will have a very messy lunchbox, but pretty upset offspring as well.

BONUS: Freezes Well!!

As always, make sure to read through the ENTIRE recipe and ALL of the notes before starting.

For the original recipe, BXTCHES, click here

Tortilla Soup

  • 1 1/2 Chicken Breasts (cooked and shredded)
  • 5 cups of chicken stock/broth
  • 1 TBS olive oil
  • 1 TBS butter
  • 2 small zucchini (diced)
  • 1 medium yellow onion (diced)
  • 1 red bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 3 cloves garlic (minced)
  • 12 ounce bag of frozen corn
  • 1 tsp. cumin
  • 1 tsp. poultry seasoning
  • salt
  • pepper
  • 2 chipotle peppers in adobe sauce (chopped)
  • 28 ounce can diced tomatoes with liquid
  • 15 ounce can tomato sauce
  • Toppings (optional)
  • Tortilla Chips
  • Sour Cream
  • Shredded Cheddar
  • Avocado
  • Cilantro

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  1. Shred your chicken and set aside
  2. In a large heated pot, add the olive oil and butter.

ADD

  1. Onion
  2. Peppers
  3. Zucchini
  4. Garlic
  5. Cook your veggies for about 5-7 minutes. Really until they get good and soft.

ADD

  1. Cumin
  2. Poultry Seasoning
  3. Salt
  4. Pepper
  5. Stir to incorporate seasonings, then add:
  6. Chipotle Peppers
  7. Corn
  8. Stir to mix all ingredients together and cook for approx. 5 additional minutes.
  9. ADD:
  10. Diced tomatoes
  11. Tomato sauce
  12. Chicken stock
  13. Shredded chicken
  14. STIR WELL
  15. Bring to a boil
  16. Reduce heat to simmer and cook for about 30 additional minutes.
  17. Taste and adjust your seasonings, if needed.
  18. Serve up and top it off.
  19. ENJOY!
  • The chipotle peppers in adobo sauce comes in a small can and most likely can be found on the international food aisle or the same aisle that houses the Latin American and/or Mexican foods.
  • When I cook my chicken, I just season it with some salt and pepper and throw it in the oven at 400° until chicken is done (165°F). You can always cook it ahead of time, so when you’re ready, so is it.
  • This is a quick recipe, but one that does require some prep and one that requires that you have everything ready to go (cans opened, broth ready, etc.)
  • It’s always a good idea to maybe have a couple of cups of extra stock/broth ready, just in case you need to thin your soup out a bit.

    • Adapted from Why the Chicken Crossed the Road Santa Fe-Tastic Tortilla Soup

    .

    Tortilla Soup | Recipe on www.bxtchesbeblogging.com
    Tortilla Soup | Recipe on www.bxtchesbeblogging.com

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    Praline Crack

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    Praline Crack | Recipe on www.bxtchesbeblogging.com

    Praline Crack

    So  maybe the term “crack” is not really an appropriate term for such a delicious piece of goodness. But the reality is, this is extremely addictive and I’m assuming eating too much will make your teeth fall out, so maybe “crack” is appropriate after all.

    Call it what you want, one thing you will be saying after diving into this recipe is “HOLY CRAP, THAT’S GOOD STUFF!”

    Praline Crack

    • 28 graham cracker squares
    • 2 sticks unsalted butter
    • 1 cup light brown sugar
    • 1 tsp. vanilla extract
    • 1/2 tsp. salt
    • 3/4 cup chopped pecans

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    1. Preheat oven to 350 degrees F
    2. Line a jelly roll pan with aluminum foil and spray with cooking spray.
    3. Line the graham crackers on your pan.
    4. In a medium saucepan over medium heat, combine the butter and brown sugar.
    5. Bring butter/sugar to a boil and allow to boil for 2 minutes. Stir occasionally.
    6. Remove from heat and add vanilla and salt, stir well.
    7. Pour your butter/sugar mixture over the graham crackers, spread evenly.
    8. Sprinkle chopped pecans over top.
    9. Place in 350 degree oven and bake for 12 minutes.
    10. Cool and break into pieces.
  • The original recipe says to place graham cracker squares on a ungreased pan. I don’t really trust that, so that is why I lined and sprayed mine.
  • Line your pan with the graham crackers before you begin to cook the butter and brown sugar. That way you are certain that your pan is big enough. While on the subject, be sure to have everything to go. Vanilla/salt/pecans, this is not really a recipe that will wait on you.
  • Do not add the pecans to the butter/sugar mixture. How do I know? Because I tried it and it SUCKED! So if you’re stubborn and need to see for yourself, go ahead and knock yourself out, just remember, I told you so.
  • I have used the store brand and the name brand graham crackers here, it is all the same.

    • Adapted from Cookies and Cups

    Always being inspired, for the genius behind this recipe, click here!

    Praline Crack

    Praline Crack

    Praline Crack

    Praline Crack

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    Chicken Teriyaki Meatballs

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    Chicken Teriyaki Meatballs | Recipe on www.bxtchesbeblogging.com

    Chicken Teriyaki Meatballs

    I really, really love these meatballs. They’re very kid friendly and super simple to whip together. I’m not sure about you, but I hate for my kids to buy lunch at school. Not only do school lunches lack nutrition, but have you seen one in a while? Let’s just say that they are not going to win culinary awards any time soon. So this is another recipe I can put in a thermos, along with some teriyaki sauce in the morning, add a small container of rice, and my kids are able to bring a hot lunch to school. 

    So all around, this recipe is a winner.

    I use ground chicken (obviously), so to add some fat to that, I added 1/4 lb. of ground pork. This recipe that can be doubled easily, which I recommend. That way if you are cooking this for dinner tonight, make an extra batch and freeze them up. 

    To freeze: Bake meatballs, cool, then place them in a single layer on a sheet pan, place in the freezer. Once frozen, place them in a labeled freezer bag. When ready to eat, put them in the fridge in the morning to thaw out and by evening put them in a pot with whatever sauce you fancy and heat through.

    Inspired by recipe found here

    Chicken Teriyaki Meatballs

    • 1 lb. ground chicken + 1/4 lb. ground pork
    • 1 large egg (beaten)
    • 1/2 cup plain breadcrumbs
    • 1 clove garlic (minced)
    • 2 inches fresh ginger (grated)
    • 1/2 tsp. soy sauce
    • 2 green onions (chopped)
    • salt and pepper to taste

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    1. Preheat oven to 400°
    2. Line a sheet pan with aluminum foil and spray with non-stick spay
    3. Place all ingredients in a large bowl
    4. Using your hands, mix until all ingredients are combined
    5. Shape into equal size meatballs
    6. Meatballs are done when a thermometer reads 165° (you are cooking with chicken, make sure it is thoroughly cooked)
  • You can use ground turkey here instead of chicken. Even when I use ground turkey, I still add 1/4 pound of ground pork for every pound of ground turkey.
  • My meatballs were about 2 tablespoons each. This makes for a large meatball. So this recipe yields me around 15 meatballs
  • For the size of my meatball, the cooking time was 30 minutes. You may need to adjust this depending on the size of the ball
  • My meatballs did not stick. However, they were crispy on the bottom, so you may want to rotate them halfway through.
  • When forming the meatballs, the mixture was quite sticky, so to make it a little easier to form into balls, chill the mixture first.
  • Because they were relentless in their pursuit to assist, my kiddos actually helped me with this recipe. I just scooped the mixture, then gave it to them and let them form the balls. Of course, I made sure that they washed their hands thoroughly before and after this process.
  • Serve with Teriyaki Sauce over rice, noodles, on a hoagie roll, or make mini-meatballs and stick a toothpick in them and you have a great appetizer.
  • I have exceeded the number of times that I am comfortable typing (or saying in my head) the word ball(s) or meatballs

    • Chicken Teriyaki Meatballs
    Chicken Teriyaki Meatballs
    Chicken Teriyaki Meatballs
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