Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup

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It’s that time of year! The fall season is coming to an end and it is finally cooling down here in Austin, Texas. I love the cool weather as long as it doesn’t ice or snow. (Typical Texan!) I decided to cook up some soup to go along with the amazing weather we have had recently.   Plus, we need to get back to our regular eating habits. I have not been very good at my healthy lifestyle with such a busy schedule the past two weeks. Time to get back to it! No excuses!!

This recipe is very big because everything is big in Texas! It is perfect for a large family or a very hungry husband like mine. The recipe calls for a rotisserie chicken. The easiest, cheapest and less time-consuming option is to buy a cooked rotisserie chicken at your local grocery store. The best, biggest and cheapest we have found is at Costco. Sprouts Farmers Market has some good options as well. Our other grocery store is HEB. Theirs are quite good but are more expensive than the rotisserie chicken at Costco.

Here is the recipe! Give it a try and let me know what you think!

You can cook the soup in a crock-pot for 2 hours or just cook on the stove on high heat in a large pot. You can limit the Serrano peppers and use half the chipotle peppers if you don’t like as much spice in your life. We all need some spice in our lives!

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Ingredients

1 whole rotisserie chicken shredded

2 cartons or 8 cups of chicken stock (I use Kirkland Organic Chicken Stock)

2 cups of chopped cilantro

1 can of chipotle peppers (3.5 oz)

1 can diced green chilies (4 oz)

1 can black beans

1 chopped large tomato or 1 can of diced tomatoes

¼ c chopped white onion

2 finely chopped medium-sized Serrano peppers

1 tsp. ground cumin

1 tsp. ground pepper

2 tbsp. fresh lime juice

2 finely chopped garlic cloves

½ tsp. chili powder

1 tbsp. olive oil

Toppings

Avocado

Mexican blend cheese

crushed Tortilla chips (if that is all you have lying around at home) or tortilla strips

Cilantro

Lime juice

Directions

  • Blend or chop the chipotle peppers if they are not diced. I used a bullet blender.
  • Heat a small skillet on medium heat. Add olive oil, onion, Serrano peppers, garlic, green chilies, and chipotle peppers. Sauté until onion and peppers brown.
  • In the large pot over the stove (or the crock-pot) add the chicken stock, shredded chicken, sautéed onion and pepper mix, tomatoes, lime juice, cilantro, cumin, ground pepper and black beans. Heat on medium-high until the soup begins to boil. Set the temp to low-medium and place a lid on the pot.  Allow the soup to soak in all the flavors for about 10-15 minutes.  If you use a crock-pot, it should be set on high for about 2 hours.
  • Serve in a bowl and top with avocado, Mexican blend cheese, tortilla strips (or crushed tortilla chips), cilantro and a squeeze of fresh lime juice.

Cheers!

~Nancy Rae 🙂

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Red Chili Pepper Shrimp

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Mmmmmmmmm…..

I love shrimp and I love spice! Why not put them together?
This is one of my favorite dishes.  My fiancé is always asking me to make “that chili pepper shrimp stuff” all the time.

The main ingredient is the red chili pepper.  You can find it in the jelly section at your local grocery store.  I was lucky to find a giant jar for under $10 at Costco!! I highly recommend reading the ingredients to make sure you don’t find any nasty additives.

Here is the recipe!

Prep time: 5 minutes
Cook time: 10-15 minutes
Serves 3-4 people (depending on how hungry you are!)

Ingredients
Black pepper
Cayenne pepper
3 table spoons Red chili pepper
2 dozen shrimp (defrosted)
1 tablespoon extra virgin olive oil

1) Warm up a frying man on medium heat and coat it with the olive oil.

2)Season the shrimp with a sprinkle of black pepper and cayenne pepper.  The more you coat the shrimp, the spicier it will be!

3) Place shrimp on the pan and cook for about 4 minutes on each side with a lid on the pan.  The lid will lock in more moisture and steam so the shrimp will cook thoroughly.  No one likes dry shrimp!

4) Once the shrimp cooks on both sides, add 3 tablespoons of the Red Chili Pepper.  Mix the jelly around to coat the shrimp.  Cover the pan again for another 3 minutes or until the jelly has dissolved.

5) Serve over quinoa pasta, your favorite rice or veggies!! Enjoy!

 

**Tip**
You can use the same recipe for fish!! I made mine with Talapia!! Yummmy!!

Cheers!

~Nancy Rae