Enchiladas with Mushrooms, Beans and Cheese

Ingredients

1. 3 tablespoons olive oil
2. 1 large onion, chopped
3. 1 poblano pepper, seeded and chopped
4. 8 ounces cremini mushrooms, quartered or sliced if large
5. 1 teaspoon ground cumin
6. 1 15.5-ounce can low-sodium black beans, rinsed
7. 8 ounces Monterey Jack or mild Cheddar, grated (about 2 cups)
8. Kosher salt and black pepper
9. 1 14-ounce can red chili enchilada sauce (about 1 1/2 cups)
10. 8 corn tortillas, warmed
11. Fresh cilantro leaves, for serving

Directions

1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5 to 7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4 to 6 minutes. Remove from heat. Add the beans, 4 ounces of the cheese, and 1/4 teaspoon each salt and pepper.
2. Spread 1/2 cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the filling in the tortillas, dividing evenly (about 1/3 cup per tortilla), and place seam-side down in the dish.
3. Top with the remaining enchilada sauce and the remaining 4 ounces of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14 to 16 minutes. Serve topped with the cilantro.

  http://www.realsimple.com/food-recipes/recipe-collections-favorites/quick-easy/enchiladas-mushrooms-beans-cheese

Pork and Rice Meatball Soup

Ingredients

1. 1/2 cup cooked white rice
2. 2 large eggs, beaten
3. 1 teaspoon dried oregano
4. 3 scallions, finely chopped
5. 3 cloves garlic, chopped
6. 1 1/2 teaspoons ground cumin
7. Kosher salt
8. black pepper
9. 1 pound ground pork
10. 2 tablespoons olive oil
11. 1 14.5-ounce can diced tomatoes, drained
12. 6 cups low-sodium chicken broth
13. 1 bunch spinach (about 4 cups)
14. fresh cilantro, for serving
15. grated Cheddar, for serving
16. sour cream, for serving

Directions

1. Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 11/2 tablespoons each). Broil, on the prepared baking sheet, until cooked through, 8 to 10 minutes.
2. Heat broiler. Line a rimmed baking sheet with foil.
3. Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes.
4. Add the broth and bring to a boil. Stir in the spinach and meatballs. Serve topped with the cilantro, Cheddar, and a dollop of sour cream.

Baked Chicken Parmesan

Ingredients

1. 8 thin chicken cutlets (1 1/2 pounds total)
2. kosher salt and black pepper
3. 1/4 cup all-purpose flour
4. 2 large eggs, beaten
5. 2/3 cup bread crumbs
6. 1/4 cup grated Parmesan cheese
7. 3 tablespoons olive oil
8. 1 24-ounce jar marinara sauce
9. 1 pound fresh mozzarella, sliced

Directions

1. Heat oven to 400º F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
2. Place the flour and eggs in separate shallow bowls; in a third shallow bowl, combine the bread crumbs and Parmesan. Coat the chicken with the flour, then dip in the eggs (letting any excess drip off), then coat with the bread crumb mixture, pressing gently to help it adhere.
3. Heat the oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown, about 2 minutes per side.
4. Pour the marinara sauce into a large, shallow baking dish. Top with the chicken and mozzarella.
5. Bake until bubbling and golden brown, 20 to 25 minutes.

White Bean Chicken Chili

• Makes: 6 servings
• Yield: servings
• Prep: 15 mins
• Slow Cook: on HIGH for 3 hours or LOW for 5 hours

Ingredients

• 2 tablespoons canola oil
• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 2 cups chicken broth
• 2 Cubanelle peppers, seeded and sliced
• 1 jalapeno, seeded and chopped
• 2 teaspoons ancho chile powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 can (15 oz each) white shoepeg corn, drained
• 2 tablespoons lime juice
• 1/2 cup cilantro leaves
• Cornbread (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat oil in a large skillet over medium-high heat. Add chicken, onion and garlic. Cook 10 minutes, stirring occasionally, until lightly browned. Add to slow cooker.
3. Stir in broth, Cubanelle peppers, jalapeno, ancho chile powder, oregano, cumin and salt. Mash 1 can of the beans and stir in with remaining can of beans and the corn.
4. Cover and cook on HIGH for 3 hours or LOW for 5 hours.
5. Stir in lime juice and cilantro. Serve with cornbread, if using.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for White Bean Chicken Chili

Servings Per Recipe: 6
PER SERVING: 440 cal., 15 g total fat (3 g sat. fat), 147 mg chol., 1020 mg sodium, 39 g carb. (11 g fiber), 40 g pro.

Game Day Double Beef Chili

• Makes: 12 servings
• Yield: servings
• Prep: 20 mins
• Cook: 18 mins
• Slow Cook: on HIGH for 5 hours or LOW for 8 hours

Ingredients

• 2 tablespoons canola oil
• 2 pounds ground beef
• 2 large onions, chopped
• 8 cloves garlic, roughly chopped
• 2 pounds beef brisket, cut into 1-inch pieces
• 2 large green bell peppers, seeded and diced
• 1 can (28 oz) fire-roasted diced tomatoes
• 2 cans (8 oz each) tomato sauce
• 1/4 cup chili powder
• 1 tablespoon sweet paprika
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 6 cups cooked Texmati rice
• 1 1/2 cups shredded Cotija cheese
• Chopped scallion and red onion for garnish (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add ground beef, onions and garlic; cook 8 minutes, stirring occasionally. Place in slow cooker. Add remaining 1 tbsp oil and the brisket to skillet; cook 4 to 5 minutes per side, until browned. Place in slow cooker.
3. Stir in green peppers, tomatoes, tomato sauce, chili powder, paprika, cumin, salt and cayenne.
4. Cover and cook on HIGH for 5 hours or LOW for 8 hours.
5. Serve with rice and Cotija. Garnish with scallion and onion, if using.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Game Day Double Beef Chili

Servings Per Recipe: 12
PER SERVING: 451 cal., 14 g total fat (6 g sat. fat), 92 mg chol., 865 mg sodium, 38 g carb. (4 g fiber), 41 g pro.

Spicy Vegetable and Barley Chili

• Makes: 6 servings
• Yield: servings
• Prep: 20 mins
• Slow Cook: on HIGH for 4 hours or LOW for 6 hours

Ingredients

• 4 cups low-sodium spicy vegetable juice
• 2 tablespoons chili powder
• 1 1/4 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 onion, chopped
• 4 cloves garlic, chopped
• 4 cups cauliflower florets (about half a head)
• 2 cups frozen corn, thawed
• 1 zucchini, cut into 1-inch dice
• 1 large summer squash, cut into 1-inch dice
• 1 sweet orange pepper, seeded and cut into 1-inch dice
• 2 ribs celery, sliced
• 1 cup pearled barley
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 pkg frozen chopped spinach, thawed
• 1/4 cup cilantro, chopped

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Stir in 3 cups of the vegetable juice, the chili powder, salt, oregano, cumin, onion and garlic. Stir in cauliflower, corn, zucchini, squash, sweet pepper, celery and barley.
3. Cover and cook on HIGH for 4 hours or LOW for 6 hours. During last 30 minutes of cooking time, stir in remaining 1 cup vegetable juice, the beans and spinach. Garnish with cilantro and serve.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Spicy Vegetable and Barley Chili

Servings Per Recipe: 6
PER SERVING: 341 cal., 2 g total fat 791 mg sodium, 72 g carb. (19 g fiber), 15 g pro.

Caribbean Pork and Mango Chili

• Makes: 6 servings
• Yield: servings
• Prep: 20 mins
• Cook: 10 mins
• Slow Cook: on HIGH for 5 1/2 hours

Ingredients

• 2 tablespoons canola oil
• 2 pounds pork shoulder, cut into 1 1/2-inch pieces
• 2 cups seeded and diced plum tomatoes (about 6)
• 1 can (8 oz) tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 can (15 oz) black beans, drained and rinsed
• 1 mango, peeled and diced
• Lime wedges and additional diced mango, for garnish (optional)
• Coconut Rice (optional; see Notes)

Directions

Chili

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 10 minutes, stirring occasionally, until lightly browned. Cook in 2 batches, if necessary. Drain and add to slow cooker.
3. Stir in tomatoes, tomato sauce, chili powder, cumin, salt, paprika, cinnamon and allspice.
4. Cover and cook on HIGH for 5 1/2 hours. Stir in beans and mango during last 15 minutes.
5. Garnish with lime and mango, if using. Serve with Coconut Rice, if using.

Coconut Rice

1. In a medium saucepan, combine 2 cups rice, 1 can (13 1/2 oz) coconut milk, 1 1/2 cups water, 1/2 tsp sugar and 1/4 tsp salt. Bring to a boil and cover. Simmer over low heat 15 minutes, until liquid is absorbed. Makes 6 cups.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Caribbean Pork and Mango Chili

Servings Per Recipe: 6
PER SERVING: 350 cal., 14 g total fat (3 g sat. fat), 91 mg chol., 629 mg sodium, 21 g carb. (6 g fiber), 34 g pro.

Easy Veggie Lasagna

• Makes: 10 servings
• Yield: servings
• Prep: 30 mins
• Broil: 10 mins
• Bake: 1 hr 5 mins at 375°F

Ingredients

• 12 traditional lasagna noodles
• 4 zucchini (about 1 3/4 lbs), trimmed and sliced lengthwise (24 slices total)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 containers (16 oz each) 2% cottage cheese
• 2 egg yolks
• 1/4 cup fresh basil, chopped
• 1 jar (24 oz) marinara sauce
• 1 can (14.5 oz) diced tomatoes, drained
• 1 box (9 oz) frozen artichoke hearts, thawed and chopped
• 3 cups shredded part-skim mozzarella
• Chopped parsley (optional)

Directions

1. Place dry noodles in a large bowl and add the hottest tap water you can. Soak 20 minutes.
2. Meanwhile, heat broiler. Toss zucchini with oil and 1/8 tsp each of the salt and pepper. Spread onto 1 large or 2 small baking sheets. Broil 5 minutes; flip slices over and broil an additional 5 minutes. Set aside. Lower oven temp to 375 degrees .
3. In a medium bowl, beat cottage cheese, egg yolks, basil and remaining 1/8 tsp each salt and pepper.
4. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Spread 1/2 cup of the marinara on bottom of dish. Top with 3 of the soaked noodles. Top noodles with 2 cups of the cottage cheese mixture. Add 3 more noodles to dish. Top noodles with half the zucchini slices. Combine remaining marinara sauce, the diced tomatoes and chopped artichoke hearts. Spread half over zucchini. Top with 3 noodles. Layer with remaining 2 cups cottage cheese mixture, remaining zucchini slices and 1 cup of the mozzarella. Add remaining 3 noodles, remaining marinara mixture and top with remaining 2 cups mozzarella.
5. Cover with nonstick foil and bake at 375 degrees for 35 minutes. Uncover dish and bake an additional 30 minutes, until cheese is melted, edges are bubbly and noodles are tender when pierced with a knife. Sprinkle lasagna with chopped parsley, if using, and let stand 20 minutes before slicing.

Nutrition Information for Easy Veggie Lasagna

Servings Per Recipe: 10
PER SERVING: 390 cal., 13 g total fat (6 g sat. fat), 74 mg chol., 965 mg sodium, 42 g carb. (5 g fiber), 26 g pro.

Swiss Chard and Mushroom Lasagna

• Makes: 8 servings
• Yield: servings
• Prep: 30 mins
• Cook: 17 mins
• Bake: 50 mins at 400°F
• Cool: 20 mins

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 pound Swiss chard, stems removed, cut crosswise into 1-inch slices
• 1 pound baby bella mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups fat-free milk
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 12 uncooked lasagna noodles
• 1 container (15 oz) part-skim ricotta cheese
• 1 cup shredded Fontina cheese
• 1 egg, lightly beaten
• 2 cups shredded part-skim mozzarella
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano cheese

Directions

1. Heat oven to 400 degrees . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. In a large nonstick skillet, heat olive oil over medium-high heat. Add garlic, Swiss chard, mushrooms, 1/4 tsp of the salt and the black pepper. Cook 7 minutes, stirring occasionally. Spoon off any excess liquid.
3. Meanwhile, in a medium saucepan, melt butter over medium heat; stir in flour and cook 1 minute. Gradually whisk in milk. Bring to a simmer; cook, stirring frequently, 3 minutes or until thickened. Add remaining 1/4 tsp salt, the nutmeg and cayenne.
4. Cook lasagna noodles following package directions, about 10 minutes. Drain. Combine ricotta, Fontina and egg.
5. Spread 1/4 cup of white sauce in baking dish. Layer as follows: 3 noodles, ricotta mixture, 3 noodles, 1 cup of the sauce, chard mixture, 1/2 cup of the mozzarella, 3 noodles, remaining 11/2 cups mozzarella and 3 noodles. Spread remaining 3/4 cup sauce over noodles and sprinkle Grana Padano over top.
6. Cover and bake at 400 degrees for 30 minutes. Uncover and bake an additional 20 minutes. Cool 20 minutes before serving.

Nutrition Information for Swiss Chard and Mushroom Lasagna

Servings Per Recipe: 8
PER SERVING: 458 cal., 20 g total fat (10 g sat. fat), 87 mg chol., 790 mg sodium, 43 g carb. (3 g fiber), 29 g pro.

Triple-Cheese Chicken Enchiladas

• Makes: 10 servings
• Yield: servings
• Prep: 20 mins
• Cook: 10 mins
• Slow Cook: 4 hrs on low

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds ground chicken
• 1 cup chopped onion
• 2 Cubanelle peppers, seeded and chopped
• 3 cloves garlic, chopped
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 cups shredded Monterey Jack
• 2 cups shredded cheddar
• 1 cup shredded Swiss cheese
• 13 corn tortillas

Directions

1. Heat oil in a large skillet over medium-high heat. Add chicken, onion, peppers and garlic. Cook 8 minutes, stirring occasionally.
2. Stir in tomato sauce, beans, chili powder, cumin and salt. Simmer 2 minutes. In a large bowl, combine cheeses.
3. Line a round 4-quart slow cooker bowl with a slow cooker liner. Coat liner with nonstick cooking spray.
4. Fit 2 1/2 tortillas into bottom of slow cooker; top with 1 1/2 cups of the chicken mixture and 3/4 cup of the cheese mixture. Repeat layering three times. For the final layer, fit 3 tortillas into slow cooker. Top with remaining chicken mixture and cheese.
5. Cook on LOW for 4 hours. Let cool at least 30 minutes before cutting into wedges.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Triple-Cheese Chicken Enchiladas

Servings Per Recipe: 10
PER SERVING: 468 cal., 26 g total fat (11 g sat. fat), 94 mg chol., 1002 mg sodium, 30 g carb. (7 g fiber), 30 g pro.

Sweet Potato and Turkey Shepherd's Pie

• Makes: 10 servings
• Yield: servings
• Prep: 15 mins
• Cook: 38 mins
• Bake: 1 hr at 350°F

Ingredients

• 2 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
• 1/4 cup light brown sugar
• 4 tablespoons unsalted butter
• 1 1/2 teaspoons salt
• 3 tablespoons olive oil
• 2 cups diced yellow onion
• 3 cups quartered button mushrooms
• 2 pounds ground turkey
• 1 tablespoon minced garlic
• 2 teaspoons smoked paprika
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• 1/2 teaspoon ground chipotle pepper
• 8 ounces tomato sauce
• 10 ounces frozen spinach
• 2/3 cup grated Parmesan

Directions

1. Heat oven to 350 degrees . Place sweet potatoes in a medium pot and cover with water. Bring to a boil, reduce to a simmer and cook until fork-tender, about 10 minutes. Drain and return to pot over low heat. Add sugar, butter and 1/2 tsp of the salt. Mash sweet potatoes and mix until ingredients are incorporated.
2. Heat 1 tbsp of the oil in a large skillet over medium heat. Add onion and 1/2 tsp of the remaining salt; cook 5 minutes. Push onions to edge of pan. Pour in another 1 tbsp of the oil and add mushrooms. Cook 2 minutes without stirring, allowing mushrooms to brown. Mix with onions; cook 2 minutes more. Transfer to a plate.
3. Add remaining 1 tbsp oil to pan. Stir in turkey, breaking up meat with a spatula. Season with remaining 1/2 tsp salt, the garlic, smoked paprika, turmeric, cumin and chipotle. Cook 4 minutes. Stir in onions and mushrooms, tomato sauce, spinach and 1 cup water. Bring to a simmer and cook 10 to 15 minutes, until mixture thickens.
4. Spread turkey mixture into a 9 x 13-inch baking dish. Spread mashed sweet potatoes over the top in an even layer. Sprinkle with Parmesan. Bake at 350 degrees for 1 hour, uncovered.

Nutrition Information for Sweet Potato and Turkey Shepherd's Pie

Servings Per Recipe: 10
PER SERVING: 360 cal., 18 g total fat (6 g sat. fat), 85 mg chol., 670 mg sodium, 28 g carb. (4 g fiber), 23 g pro.

Asparagus Bread Pudding

Servings: 6 Prep 15 mins Total Time 1 hr

Ingredients

• Nonstick cooking spray
• 4 cups Weekend-Prepped Toasted Bread Cubes
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 ounces reduced-fat cream cheese, cut into small cubes
• 8 eggs
• 1 1/2 cups reduced-fat milk
• 1/4 teaspoon salt, divided
• Freshly ground pepper to taste
• 2 1/2 cups mixed salad greens
• 2 tablespoons olive oil
• Lemon wedges

Make It

1. Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray. In a large bowl toss bread cubes and asparagus, then spread in the prepared dish. Dot with cream cheese cubes.

2. In a large bowl whisk eggs, milk, 1/8 tsp. salt and pepper until well combined. Pour egg mixture over bread and asparagus mixture. Cover with foil and bake 30 minutes. Remove foil and bake 15 to 20 more minutes, or until lightly browned and set (160 degrees F).

3. Toss the greens with the olive oil and 1/8 teaspoon salt. Serve with lemon wedges.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 336, Fat, total (g): 16, chol. (mg): 267, sat. fat (g): 6, carb. (g): 31, Monounsaturated fat (g): 7, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 3, sugar (g): 5, pro. (g): 18, vit. A (IU): 1144, vit. C (mg): 18, Thiamin (mg): , Riboflavin (mg): 1, Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 73, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 539, Potassium (mg): 364, calcium (mg): 161, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.

Couscous with Summer Pesto

 

 

 

 

 

 

 

 

Ingredients

• 1 3/4 cups pearl couscous
• 2 cups packed basil leaves
• 2 tablespoons pine nuts, toasted
• 1 clove garlic, halved
• 1 tablespoon lemon juice
• 1/3 cup extra-virgin olive oil
• 2 tablespoons grated Parmesan
• 3/4 teaspoon salt
• 4 cups shredded chicken breast
• 1 pkg (10.5 oz) cherry tomatoes, halved
• 4 ounces smoked mozzarella, cubed

Directions

1. In a medium pot, bring 2 1/2 cups water to a boil. Add couscous, cover and cook 10 minutes. Drain and rinse under cold water.
2. Meanwhile, make pesto. In a blender or food processor, combine basil, pine nuts, garlic and lemon juice. Process, slowly streaming in oil until smooth. Remove to a large bowl and stir in Parmesan and 1/4 tsp of the salt.
3. Mix couscous, chicken, tomatoes, mozzarella and remaining 1/2 tsp salt into pesto. Stir well to combine.

Nutrition Information for Couscous with Summer Pesto

Servings Per Recipe: 6
PER SERVING: 500 cal., 22 g total fat (5 g sat. fat), 95 mg chol., 520 mg sodium, 36 g carb. (3 g fiber), 39 g pro.

Mexican Tortilla Chicken Soup

Servings: 4 to 6 

 Prep 30 mins 

Total Time 40 mins

Ingredients

For the Soup:

• 2 tablespoons extra-virgin olive oil
• 2 medium-size onions, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon pure chile powder
• 1 14 1/2 ounce can crushed tomatoes
• 6 cups chicken broth, preferably low-sodium
• Kosher or coarse salt and freshly ground black pepper, to taste
• 3 skinless, boneless chicken breasts, trimmed of fat (about 1 1/2 lbs.)
• Canola or vegetable oil, for pan frying
• 6 corn tortillas, halved and cut crosswise into thin strips
• Juice of 1 lime

To Serve (optional, pick and choose):

• 1 - 2 avocados, peeled and diced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• Salsa or pico de gallo
• 1 lime, cut into wedges

Make It

1. Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and saute until tender and golden, 5 minutes. Stir in the cumin, coriander, and chile powder and cook until fragrant, 1 minute. Add the tomatoes and chicken broth, season with salt and pepper, and bring to a simmer over high heat. Add the chicken breasts and reduce the heat to medium-low. Simmer uncovered (don't let the soup come to a boil), stirring occasionally, until the chicken is just barely cooked through, about 12 minutes. Remove the chicken to a plate and let sit until cool enough to handle. Keep the soup gently simmering over medium-low heat.

2. Meanwhile, pour the canola oil to a depth of 1 inch into a medium-size skillet and heat over medium-high heat. Line a plate with a couple of paper towels. When the oil is hot, add the tortilla strips in batches and fry, stirring often, until crisp and lightly colored, about 2 minutes. Remove with a slotted spoon to the plate and sprinkle lightly with salt while they are still hot.

3. Shred the cooled chicken, and stir it and the lime juice into the soup.

4. Ladle the soup into bowls and top with the fried tortilla strips, along with your choice of avocado, shredded cheese, cilantro, and salsa. Serve with lime wedges. 

Parents.com © Copyright 2016, Meredith Corporation. All Rights Reserved.