Chicken Tortilla Soup

Well, here is another quick and easy recipe for soup that will give you a taste from south of the border and the hardest thing is chopping the onion! Don't let the long list of ingredients fool you, just dump everything in the slow cooker and walk away! Garnish with cheddar, sour cream, hot sauce to desired heat and some sliced avocados in an empty bowl then pour on the soup.

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce (preferably green)
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 to 3 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin (you can substitute this and the next 3 ingredients for a packet of taco seasoning)
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 to 2 bay leaf
• 1 (10 ounce) can of corn
• 1 (10 ounce) can of black beans
• Enough chopped cilantro to fill .75 to 1 cup
• 2 tablespoons of lime juice
• 7 corn tortillas (or just a store bought bag of corn tortilla chips)
• 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, black beans and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. To make your own chips. 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.

Argentine Chimichurri

For the unintiated, this is the Argentine form of steak sauce. It's meant to be used on a carne asada, but personally I think it will compliment much more. If you would normally use a basil pesto, then you could substitute this for a feeling that will make you say, "Che, deiz puntos!"

Ingredients

• 1/3 cup chopped fresh basil
• 1/3 cup chopped fresh thyme
• 1 cup chopped fresh parsley
• 1 cup olive oil
• 1/4 cup red wine vinegar
• 1/3 cup chopped fresh oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 tablespoon minced garlic
• 1 teaspoon hot sause (Tabasco)
• 1 teaspoon red pepper flakes
• 1 tablespoon fresh lemon juice

Directions

1. Place the basil, thyme, parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic, hot sauce, red pepper flakes, and lemon juice in the bowl of a food processor (Magic Bullet works great as well). Pulse until the parsley has been minced. It should be a liquid (enough oil), but also a little chunky (not too runny, able to spread on meat or bread). 

The recipe can be altered to make much more at one time. If you bought all fresh ingredients, you may want to make a larger batch as it will easily keep for a month or two in the fridge. 

Cheesy Chicken Enchilada Casserole

 This is a variation that I completely made up to be quick-in-easy or much more authentic, so feel free to add and subtract ingredients as you like. It may also be as spicy or bland as you can handle. Serve with sour cream and chips!

Ingredients:

• 1 lbs. shredded chicken (may be substituted for ground turkey or ground beef)
• 12 oz. can of chunky salsa or (make your own here)
• 1 package taco seasoning mix or (make your own here)
• 1 lime
• 14 oz can of enchilada sauce or (better yet, homemade salsa verde here) or you could substitute a 10 oz can of chicken and mushroom condensed soup
• 15 oz. can of Mexican style petite diced tomatoes 
• Your own favorite hot sauce (Valentina, Sriracha, etc.)
• 15 oz can of black beans
• 10-15 corn tortillas (6 in. diameter)
• 2 cups of shredded cheese (Pepper Jack for added heat)
• 15 oz can of Queso Blanco or (make your own here)

Directions:

1. Over low heat in skillet thoroughly mix in shredded chicken, salsa, and taco seasoning. Let simmer for 15 min, stirring occasionally. 
2. In medium to large mixing bowl combine enchilada sauce/salsa verde, diced tomatoes, can of black beans, 1 cup of shredded cheese and as much of your favorite hot sauce that your heartburm meds will allow! Cut the lime in half and squeeze as much of the juice in the bowl as possible. Mix well, then set aside.
3. Grease baking pan (16x9), then add one layer of corn tortillas being sure to cover the bottem of the dish as completely as possible. Next add half the sauce made in Step 2 from the mixing bowl to create a thin layer. Then add the contents from Step 1 from the skillet for a second layer to the pan. Sprinkle shredded cheese over this layer.
4. Add another row of corn tortillas creating a second tier, where you will then add the remaining contents from the mixing bowl of Step 2. Next add a layer using the Queso Blanco, which you'll find much easier if you heat up first in order to pour more evenly.
5. Add the final layer of corn tortillas. Sprinkle the remainder of the shredded cheese on top. Finally squeeze the other half of the lime over the sprinkled cheese. For more kick, you may sprinkle cayenne pepper or chili powder on the top.
6. Preheat over to 350 F (175 degrees C), cover then bake for 30, uncover then bake an additional 15 min, until top is crispy or golden brown and contents are bubbling.