Recipe of the Month: January 2012

I just made this delicious and easy crockpot chicken tortilla soup today! It was very easy and had the perfect amount of spice.

Slow-Cooker Chicken Tortilla Soup

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

I did make some changes to mine. Here's what I did differently:

• I did not cook the chicken first. I read in some of the reviews that people just put the chicken in uncooked and shredded it later. I cooked my soup on high for 3 hours and then shredded the chicken. Then I cooked it on low for another 2 hours.
• I used the hot red enchilada sauce. Since the recipe did not specify green or red, I used the spiciest and it was not too spicy at all.
• I did not cook tortilla shells. Instead, I made a side of homemade guacamole with whole grain tortilla chips and topped my soup with some raw chopped sweet onion for a little crunch.

Here is the link to the recipe on allrecipes.com website: http://allrecipes.com/recipe/slow-cooker-chicken-tortilla-soup/detail.aspx

I'm glad to start the New Year off with some spice! I hope you try this recipe and it comes out as delicious for you as it did for me!

- Ashley

Amazing Taco Pizza Recipe That I Recently Made!

So I recently came across this taco pizza recipe on allrecipes.com and absolutely fell in love with it! I decided to feature it this month in my e-newsletter and here is the recipe:

Ingredients


- 1/2 pound ground beef
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 (16 ounce) can refried beans
- 4 (10 inch) flour tortillas
- 1/2 cup salsa
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 green onions, chopped
- 2 roma (plum) tomatoes, diced
- 1/4 cup finely chopped jalapeno peppers
- 1/4 cup sour cream (optional)
 
Directions


Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.

Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.

Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.

Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.

Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.
 

Here are my results:

 
 

Here's the link to the allrecipes.com page: http://allrecipes.com/Recipe/Jimmys-Mexican-Pizza/Detail.aspx

Definitely let me know what you think when you make it!

- Ashley