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This Mexican Chicken Tortilla Soup has the perfect mix of ingredients and spice's that i love  alongside a healthy serving of vegetables, all in a warm, comforting broth. And it only takes an short time to make i love it it's quick and easy just what i need 







Soup’s on!

Friends, I’m starting to get really excited about making soups this fall. There’s just something about having all the ingredients in one tidy little bowl that makes cleanup soooo much easier. It really appeals to the neat freak in me. Plus, packing a soup like this for lunch the next day makes eating leftovers super convenient.

Total win in my book.

If you’re looking for a flavorful chicken tortilla soup that tastes like it’s been simmering on the stove all day but only takes about an hour to whip up, then this is for you. This recipe is so good, it’ll trick your friends and their taste buds into thinking you spent all day in the kitchen pouring your heart and soul into this bowl of deliciousness. But don’t worry, I certainly won’t tell them it didn’t take you anywhere near that long. My lips are sealed.







This bowl of soup has the perfect amount of heat alongside a healthy serving of vegetables, all in a warm, comforting broth – perfect for the cool nights that are sure to come. While the combination of various chili powders, cumin and smoked paprika give the chicken tortilla soup a slightly spicy kick, the lime juice and cilantro add hints of brightness and fragrance that make my mouth water. Top it all off with a healthy dollop of greek yogurt (or sour cream), a sprinkle of shredded Mexican cheese and all you have left to do is one thing…


BUST OUT THE TORTILLA CHIPS!



I like to crush up my tortilla chips, put them into my soup and eat them right away before they get too soggy. John, on the other hand, likes to let them sit in the broth and soak as long as possible until there’s no crunch left. And then there are those people who don’t like tortilla chips in their soup at all and prefer to eat them separately in between bites. Crazy if you ask me! But to each his own. As long as you at least like tortilla chips, you’re not that weird in my book.








All this talk about tortilla chips has me wanting to let you in on a little secret.

I really love chips. Like really really.


Potato chips. Corn chips. Tortilla chips. And all other chip-like products. You know the ones I’m talking about – cheesy curls, cheesy puffs and everything in between. They’re just so salty and delicious, if they were healthier for me, I’d eat them every day. Sadly, most of them aren’t. But guess what? Tortilla chips aren’t that bad for you!








PREPARATION


For the Chicken

Put in 375 degree oven for 25 to 30 minutes until cooked through, depending on the thickness of the breasts. While that’s cooking, get started on your prepping and dicing the vegetables.

Once chicken is done, pull it out of the oven and let cool for about 6 minutes until it can handled without burning yourself.

Shred chicken using a fork and knife. Set aside until ready to use.

For the Soup

Heat oil in large pot over medium heat. Add diced onions and peppers. Cook, stirring, for about 4 minutes or until onions become translucent.

Add garlic, chili powder, cumin, oregano, smoked paprika and onion powder. Stir until well combined.

Add diced tomatoes, black beans, corn, green chilies, chicken stock, tomato paste and salt. Let simmer for 7 minutes.

Add shredded chicken and cook for 15 more minutes.

Serve in bowls and top with cilantro, limes, crushed corn tortilla chips, plain Greek yogurt and Mexican shredded cheese.

To make this even easier, you can use a store-bought cooked rotisserie chicken and just use some of that shredded chicken instead of baking your own, saving you 20-30 minutes!







INGREDIENTS 

For the chicken
4 large chicken breasts (about 2 pounds to 2 1/2 pounds total)
1 tablespoon olive oil
1 teaspoon oregano
1.5 teaspoon chili powder
2 teaspoons cumin
2 teaspoons garlic
1 teaspoon coarse sea salt

For the soup

2 tablespoon olive oil
1 large yellow onion, diced
1 large green bell pepper, diced
3 cloves garlic, minced
2 teaspoon ancho chili powder
2 teaspoon cumin
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon onion powder
1 14-ounce can diced tomatoes
8 ounces black beans, drained (about 1/2 a 15-ounce can)
8 ounces whole kernel corn, drained (about 1/2 a 15-ounce can)
1 4-ounce can diced green chilies
4 cups chicken stock
3 tablespoons tomato paste
2 teaspoon salt

For the toppings

Chopped cilantro
Lime wedges
Corn tortilla chips
Plain Greek yogurt or sour cream

Mexican shredded cheese


NUTRITION INFORMATION

Serving Size: 1 (486 g)      Servings Per Recipe: 4

Calories 523.3    Calories from Fat 147 28%    Total Fat 16.4 g 25%     Saturated Fat 3.2 g 15%     Cholesterol 74.5 mg 24%     Sodium 962.5 mg 40%     Total Carbohydrate 60.1 g 20%     Dietary Fiber 4.8 g 19%      Sugars 0.6 g 2%     Protein 35.5 g 70%






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These crisp and gooey Mini Tortilla Pizzas just need 4 ingredients and 10 minutes to come together. Bake ’til bubbly and golden in your muffin tin!





Is it too late to talk about what happened last weekend? We’re in Wednesday after all, so I may be missing the boat on this one. But, I’ve finally caught my breath from the excitement and wanted to let you know.

My friends threw me a beautiful baby shower on Saturday. There was champagne, pink cake, good food and lots of laughs… but also some tears! That is, my tears POURING down my face after I found my mom, mother-in-law and sister-in-law standing in the kitchen waiting to greet me. I hadn’t seen them in months, and they had flown in from all across the country just for the big event! It was an unbelievable, unforgettable (and very tear-filled) surprise that had me mopping mascara off my cheeks and crowning my honey Husband of the Year for organizing it all.

The man may not surprise me often, but when he does, he sure gets it right! And for that, he gets a whole lotta praise. And pizza.




The only other thing more abundant than gifts at the shower were the mini treats! I love me some tiny-portioned goodies, after all. They make you feel like you can eat dozens guilt-free. Or while feeling guilty. Either way, you’re gonna eat them. They’re mini and cute and delicious, and in this case, full of cheesy pizza goodness!

Perfect for the preggos in your life, and the men. Everyone wins.





All you need to whip up these wonderful little pizzas is 4 ingredients, plus a sprinkle of parsley if you’re feeling fancy. Feel free to substitute the pepperoni for whatever you like, or add on to it! Just pop a handful of tortilla rounds into your mini muffin tin, sauce ‘em up, sprinkle on the cheese, and add your tasty toppings. Bake until bubbly and golden, and you have an irresistible treat for parties, lunches and fun dinners that call for something different.

These pizzas are super cheesy, super easy, and guaranteed to fly off the platter! You’re gonna just love them. We sure do!


PREPARATION

Preheat oven to 400 degrees F. Lightly grease cups of a standard size 12-cup muffin tin.

Using a cookie cutter, cut 2-3 rounds from each tortilla. Press each round into muffin cups. Add a teaspoon of pizza sauce into the center of each tortilla round. Sprinkle cheese on top, then pepperoni pieces, or your desired toppings.

Bake for 10-12 minutes, or until golden and bubbly. Sprinkle with chopped parsley or basil, if using. Let pizzas cool slightly before removing to a serving plate. Enjoy!


TIPS

Substitute whole wheat tortillas for flour tortillas in this recipe, if you’d like.
These are delicious with any toppings you desire! Get creative with yours.



INGREDIENTS

8 flour tortillas
1 cup pizza or pasta sauce
1 1/2 cups shredded mozzarella cheese
3/4 cup mini pepperoni pieces, optional

1 Tablespoon chopped fresh parsley or basil, optional



NUTRITION INFORMATION

Serving Size: 1 (295 g)      Servings Per Recipe: 16 - 24

Calories 439.6    Calories from Fat 103 24%    Total Fat 11.5 g 17%    Saturated Fat 2.5 g 12%    Cholesterol 0 mg 0%    Sodium 1270.5 mg 52%    Total Carbohydrate 71.3 g 23%    Dietary Fiber 4 g 15%    Sugars 12.3 g 49%     Protein 11.7 g 23%



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These guys came about thanks to a good ol’ spring cleaning of the fridge and pantry, where I discovered that (like always) I had an inordinate amount of enchilada sauce, beans, and tortillas on hand.  I thought about making some enchiladas, but wanted to try something a little more finger-food-friendly for game day.




So I decided to experiment and see if I could transform a bag of flour tortillas into a pan of little baked tortilla “cups”. Turns out, they worked like a charm! I just poked the tortillas into standard-sized muffin cups, and then baked them up until crispy.






Then I whipped up a simple enchilada filling mixture with rotisserie chicken, corn, black beans, chopped green chiles, and a can of enchilada sauce. (You could nix the chicken and add in your favorite cooked protein, like steak or fish or shrimp, and/or add in some cooked vegetables for a different twist!)




Then I filled the cups with the mixture…




…and topped them each with a pinch of cheese, and then baked the cups until everything was warmed through and melty.




Then once they were cooked up, I topped them with some cilantro and green onion, and — voila! — they were ready to go! So cute, eh?

And even more fun, so easy to eat with your hands! They’re definitely a little juicy inside with all of that tasty enchilada sauce, so you might serve them with a place or some good napkins in tow. But there’s definitely no forks needed, which is how I roll for game day entertaining. ;) Enjoy!






EASY ENCHILADA CUPS


These Easy Enchilada Cups are quick and simple to make, easy to customize with your favorite enchilada ingredients, and totally delicious!

TOTAL TIME: 35 MINS PREP TIME: 15 MINS COOK TIME: 20 MINS

DIRECTIONS:

Heat oven to 350°F.

Tuck each of the tortillas into the cups of a standard-sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup, careful not to let the tortillas fold too closely into the middle (since we’ll need an opening for the filling later).  Bake for 10-12 minutes, or until the tortilla cups have hardened slightly on all sides.  Remove and set aside.

While the tortillas are baking, combine the enchilada sauce, black beans, green chiles, chicken, and corn together in a large mixing bowl.  Toss until the ingredients are evenly combined.

Once the tortilla cups are ready, carefully spoon the filling into each cup until it is filled nearly to the brim.  Place a pinch of cheese on top of each tortilla cup.  Then return the pan to the oven and bake for 15 minutes, or until the cheese is melted and the filling is warmed through.

Remove from the oven, and sprinkle the top of each cup evenly with cilantro and green onions.  Serve warm.

*Feel free to substitute 2 cups total of another cooked protein (steak, fish, shrimp, etc.) and/or cooked vegetables in place of the chicken.


INGREDIENTS

1 (10-count) package Old El Paso Small Flour Tortillas
1 (10-ounce) can Old El Paso Red Enchilada Sauce (or you can use my homemade enchilada sauce)
1 (14-ounce) can black beans, rinsed and drained
1 (4-ounce) can Old El Paso chopped green chiles
2 cups shredded cooked chicken (*or other desired filling, see options below)
½ cup whole-kernel corn
1 cup shredded Mexican-blend cheese
¼ cup chopped fresh cilantro
¼ cup thinly-sliced green onions



NUTRITION INFORMATION

Serving Size: 1 (250 g)     Servings Per Recipe: 4

Calories 473.6    Calories from Fat 182 39%    Total Fat 20.3 g 31%    Saturated Fat 8.5 g 42%    Cholesterol 27.1 mg 9%     Sodium 1249.6 mg 52%    Total Carbohydrate 57 g 19%    Dietary Fiber 6 g 23%    Sugars 5.9 g 23%     Protein 17.8 g 35%



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