Chicken Tortilla Soup

I keep saying I am not quite ready for the cold but now that I have started this soup thing, I am on a roll. I'm watching the local news and they are calling for rain all day tomorrow. September is my busiest month of the year and this has been a particularly rough week. So I am secretly hoping that I will be able to stay in, eat my soup and enjoy doing absolutely nothing tomorrow, other than listen to the rain against my window. Wishful thinking, I know.

Chicken Tortilla soup is great for rainy days and football Sundays. Pair it with a cold Corona...good times, good times. You can garnish it with a myriad of things - avocado, fresh tomato, red onion, sour cream, four cheese blend, cilantro, lime, tortilla chips...so many options.

I will say, this soup has helped to open up my clogged sinus cavities. I might have to keep some of this on hand on a regular!

Chicken Tortilla Soup

3 boneless skinless chicken breasts
2 tbsp olive oil, divided
1 medium onion, diced
1 green bell pepper, diced
1 Serrano pepper, diced
1 clove garlic, diced
1 tsp cumin
3 tsp chili powder
2 tsp salt
1/2 tsp of cayenne pepper
Ground pepper, to taste
4 c low sodium chicken broth
3 c  water
2 c fresh tomatoes, diced
2 cans black beans, drained and rinsed
2 c fresh corn

Preheat oven to 375°.

Drizzle some olive oil onto chicken breasts. Season chicken breast with salt and pepper and bake chicken for 25-30 minutes, or until chicken is done. Shred chicken, pulling breasts apart with a fork. Set aside until ready to use.

Heat remaining 1 tablespoon of olive oil in a stock pot over medium high heat. Add the chopped onions, garlic and peppers and cook for 3-5 minutes. Stir in the remaining spices, add the shredded chicken and stir until combined. Stir in the tomatoes, chicken broth, water, black beans and fresh corn. Bring to a boil, stirring constantly; then reduce heat and simmer for 30-45 minutes. Garnish with your favorite toppings and serve hot.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Corn & Black Bean Salsa

This has been what seems like the longest week in history! I am looking forward to unwinding and having a glass of wine with one of my girls. I want to make something light to nibble on as we try to solve all of life's problems and decided on a corn and black bean salsa.

This is a very tasty and quick recipe that anyone can make. It is so good that I nearly finished a bag of tortillas by myself. I mean, it wasn't full or anything...the bag came half empty. So what I am saying is that it really was not as much as it seems. See...what had happened was...

Anyway, you can use this salsa on tortilla chips, in a taco or atop your favorite fish. You can change it up a little and roast the corn, you may want to add a dash of lime juice, toss in a little avocado or pineapple, or incorporate some cilantro. This bright and colorful dish will definitely make a splash at your next gathering...if you can keep your hands out of the serving dish!

Corn and Black Bean Salsa

2 ears of fresh corn, uncooked
1 small red onion
1 fresh jalapeno, optional
2 tomatoes, seeds removed
2 tbsp fresh parsley, chopped
1 can of whole black beans, rinsed
Kosher salt and pepper, to taste
Blue Corn tortilla chips, preferably

Start by taking off the husk and cleaning the corn, removing the remaining silk. Then, using some parchment paper to catch the stray kernels, take a sharp knife and make downward strokes on the cob to separate the kernels. Add to mixing bowl.

Dice the onion, jalapenos, and tomato and place in bowl with corn. Add chopped parsley and salt and pepper. Rinse black beans and add them to mixture. Combine all ingredients until well mixed. Serve with blue or yellow corn tortilla chips. 

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.