tortilla

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Chicken Tortilla Soup

Published December 5, 2013 by jenmatteson

I love soup, and chicken tortilla soup is one of the best!  This is the perfect time of year to make soup, and as I had just made a whole chicken the day before (rustic roasted chicken), I had the perfect opportunity not only to make chicken tortilla soup, but also to make my own stock for the soup.  No worries if you don’t have your own homemade stock, store bought chicken broth or stock will do just fine.  And if your wondering what the difference is, or how to make your own, see my earlier post from this week.

Chicken Tortilla Soup

This soup was soooo good.  While still working on his first bowl, Nate asked me if there was more.  I said he had to work on what he had in front of him, then he can think about seconds (sometimes I feel like a mother, though I have no actual children).  And he did.  And he devoured it all.  I loved the addition of the cornmeal to this soup, not only adding a little more heft, but also a slightly sweet corn flavor.  As always, adjust the vegetables to what you have in your kitchen – I used frozen bell peppers I had leftover from our wedding reception.  Also, adjust the heat to your liking.  The original recipe doesn’t call for any chilis, but I have a ton frozen from my garden over the summer, and threw in two jalapeno and one Serrano pepper.  It added a great amount of heat, without over powering the flavor of the soup.  This is an excellent wintertime comfort food and would be fantastic for entertaining.  Just set up a bunch of accoutrements for everyone to make their own creation!Chicken Tortilla Soup

Chicken Tortilla Soup

Source: Adapted from The Pioneer Woman
Servings: 6-8

Ingredients:

olive oil
1 medium onion, diced
1/2 cup bell pepper (I used a mixture of yellow, red and orange), diced
3 jalapeno or Serrano chilis (completely omit or adjust for little to no heat)
3 cloves garlic, minced
2 cups cooked chicken, shredded
1 1/2 tsp cumin
1/2 tsp garlic powder
1 tsp chili powder
1/2 tsp crushed red pepper
1/2 tsp salt
1-10 oz can diced tomatoes with green chilies
32 oz low sodium chicken broth (I used homemade chicken stock)
3 tbsp tomato paste
2 cups water
2-15 oz cans black beans, drained (I used dried black beans, cooked, about 3 cups)
3 tbsp cornmeal
5 corn tortillas, cut into uniform strips around 2-3 inches

Directions:

1. Heat one tbsp olive oil over medium high heat.  Add onions, peppers and garlic and cook until they begin to soften, about 3 minutes.  Add chicken, cumin, garlic powder, chili powder, crushed red pepper and salt.  Cook until spices become fragrant, about 2 minutes.

2. Add tomatoes, chicken broth, tomato paste, water and black beans.  Bring to a boil, then reduce heat to low.  Simmer for 45 minutes uncovered.

3. Mix cornmeal with a small amount of water, then pour into soup.  Simmer for 30 minutes longer.  Check seasonings and adjust to taste.  Turn of heat and allow to sit for 15-20 minutes.  5 minutes before serving, add tortilla strips.  Serve and garnish as desired (avocado, cilantro, cheese, onions, sour cream, etc.).

Greek Chicken Wraps

Published June 29, 2012 by jenmatteson

I really wanted to call this a gyro, but I didn’t think it was appropriate seeing as though I used tortillas and not pitas.  However, if you read my homemade whole wheat flour tortilla post, you’d know that I made them a little thicker than a normal flour tortillas (darn doubling of recipes and math!).  So, I thought they’d be perfect to make gryo-esk wraps, using leftover tzatziki sauce from my Greek turkey burgers.

We’ve had crazy severe storms in Minnesota the last few days.  Thankfully I didn’t get hit quite as hard as some of my WC friends in the southern metro, or my bestie up in Duluth.  But, as of Monday, the forecast called for severe storms all day Tuesday and through mid-day on Wednesday.  Softball is Tuesday nights, and with that forecast, I highly doubted we’d have a game.  So I got my chicken marinating in some Greek seasoning and started looking forward to dinner on Tuesday evening.

Well, Tuesday came and went, with not so much as a drop of rain (okay, at least not until late, late night – at least, I think).  It was, however, 95+ degrees, and guess what?  Softball was on.  Which meant no gyros for us and we’d have to wait until Wednesday.  At least the chicken will be nice and seasoned.  I’m sure glad I hadn’t add any lemon juice yet, otherwise my bird might be cooked!

Greek Chicken Wraps

Source: Pigzilla Original
Servings: 4-6

Ingredients:

2 boneless, skinless chicken breasts
Greek seasoning
olive oil
1 tbsp lemon juice
4-6 tortillas
1/2 cucumber, sliced thin
1 tomato, sliced
1/2 onion, sliced thin
1 cup lettuce, roughly chopped
1/2 cup feta cheese
tzatziki sauce

Directions:

1.  In a small bowl, combine seasoning with olive oil and lemon juice.  Place chicken in plastic zip-top bag and add oil with seasonings.  Seal tightly and move chicken around to ensure it is evenly coated in marinade, then place in refrigerator.  Allow chicken to marinate for at least 4 hours; can be left overnight.

2.  Preheat oven to 375 degrees.  Line baking sheet with foil and coat with cooking spray.  Remove chicken from marinade and allow to come to room temperature, about 5-10 minutes.  Place chicken on prepared baking sheet and bake until cooked through, about 25 minutes.  Remove from oven and let rest for 5-10 minutes, then slice thinly.

3.  Spread tortilla with 2 tbsp tzatziki sauce.  Add a few pieces of sliced chicken, cucumber, tomato, onion and lettuce.  Top with feta and additional tzatziki if desired. Wrap and serve.

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