Monday, October 19, 2015

Dav's Tiny Kitchen Instagram

via Instagram

The weather outside is cold tonight. Whenever its cold outside, I always go to my comfort foods. Tonight it was stuffed grilled cheese and chicken tortilla soup.
The grilled cheese was just a standard grilled cheese on white bread, with cheddar, swiss and white cheddar cheeses. The stuffed grilled cheese had the cheddars, swiss and some pan seared sliced turkey and sliced ham. Take a look at the pic and enjoy.

Chicken Tortilla Soup


2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Diced Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Tomatoes
1/4 cup New Mexico Green Chile
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Roux
5 whole Corn Tortillas, Cut Into Small Strips

Preheat oven to 375 degrees.
Mix cumin, chili pepper, garlic powder, and salt.
Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides.
Set aside the remaining spice.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done.
Chop the chicken into small 1 inch chunks.

Heat 1 tablespoon olive oil in a pot over medium high heat.
Add onions, red pepper, green pepper, and minced garlic.
Stir and begin cooking, then add the rest of the spice mix.
Stir to combine, add chicken chunks and continue to stir.

Pour in canned tomatoes, chicken stock, tomato paste, water, and black beans.
Bring to a boil, then reduce heat to a simmer.
Simmer for 45 minutes, uncovered.

Mix roux with a small amount of water and stir into the soup.
Simmer for an additional 30 minutes.
Season to taste (salt and pepper), DO NOT OVER SALT.
Remove from heat and allow to stand for 15 minutes.
Five minutes before serving, gently stir in tortilla strips.

To garnish, use extra tortilla strips and a dollop of sour cream.


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