Chicken Tortilla Soup

 I am a soup lover. It does not matter if it’s below zero or 90 degrees outside, I could eat soup every day of the year.

It also helps that it is one of the easiest things to prepare with the help of little hands, which I have no shortage of. My daycare kiddos love to make soup. This is one of our favorite recipes.

All the ingredients are basic, usually readily available in most households and not a lot of preparation is required thanks to canned ingredients.

Give it a try and let me know what you think.

Chicken Tortilla Soup

1 medium onion-diced

3 cloves of garlic-minced

1 TBSP. olive oil

2 TBSP. chili powder

1/2 tsp. oregano

1- 28 oz. can organic diced stewed tomatoes with juice

1- 10 3/4 oz. can or box chicken broth

12 oz. water

1 green pepper-diced

1 cup frozen corn

1- 16 oz.can of black beans-rinsed

1-2 cups boned rotisserie chicken

Saute the onion, garlic and green pepper in the olive oil until they are tender.

Next, add all the remaining ingredients except the cooked chicken. Let this simmer for 15 minutes.

Add the cooked, boned chicken and simmer for another 10 minutes.

Serve either alone or topped with a dallop of sour cream. Warm corn bread or tortillas also accompany this soup well.


Crock Pot Shredded Taco Chicken

This shredded taco chicken dish I would not really even consider a recipe. I literally threw what I had in a crock pot before leaving one day so I would not have to deal with any preparation when we returned from a day of hiking. It turned out very tasty so I thought I would share it with you all.


Crock Pot Shredded Taco Chicken

3-4 boneless skinless chicken breasts

2 cups of any salsa (I used Pace)

1 Tbsp. taco seasoning mix

1 cup frozen corn

1-15oz can black beans

Lay the chicken breast in the crock pot and sprinkle them with the taco seasoning. Pour the salsa over the top. Then pour the frozen corn on top of the salsa. Cover and set to low for 6 hours.

Next,after 6 hours, take two forks and shred the chicken breast right in the crock pot. This will be very easy to do at this point. Take your beans and rinse them under cool water. After rinsing, add them to the chicken mixture . Heat them for about 10 minutes and serve.

I chose to serve the chicken on salad greens with our favorite taco toppings. You could also serve this in shells or tortillas with your favorite taco toppings. Which ever you prefer will be just as tasty.



Crock Pot Sweet and Sour Chicken

Once a week I try and plan a crock pot meal to make life easier. I normally plan this for Wednesday’s because that is our play day with a friend that stops in to play in the morning hours. Here is a family favorite I have been preparing for many years.


Sweet and Sour Chicken

1 pound baby carrots

1 medium sweet pepper-cut into chunks

1 small head of broccoli-cut into bite size piece

1 medium onion-cut into chunks

3 boneless chicken breasts cut into chunks

1 (20 oz) can of pineapple chunks

1/3 cup brown sugar

1 TBSP soy sauce

2 tsp. chicken bouillon granules

1/2 tsp. ground ginger

1/4 tsp. garlic powder

3 TBSP. cornstarch

1/4 cup cold water

Hot cooked rice to serve it on

In your crock pot layer your carrots, peppers and onions. Place your chicken chunks on top of your veggies. Drain your pineapple. (RESERVE THE JUICE) Place the pineapple chunks over the chicken.

Now, to the pineapple juice your kept add the soy sauce, garlic powder,  ground ginger, brown sugar and the bouillon. Mix this together well and pour it over all the layers in the crock pot. Cover and cook 8 hours on low.

Before serving mix together the cornstarch and water until all the clumps are smooth and mix this into the crock pot. Stir until it thickens.

Serve over rice or any other grain your prefer.