Chicken Tortilla Soup Recipe

There is nothing more pleasant than a big hearty batch of soup.  I love soup all year long.  I make Taco Soup pretty often but I have never tried making a Tortilla Soup before.  I figured if I was going to give it a try I had better try the Pioneer Woman version.  This was a delicious and hearty soup.  My kids liked it and my husband and I loved it.  The leftovers were really yummy too.

You will need Crushed tomatoes (I used my bottled tomatoes recipe, Chicken Broth, Tomato Paste, Corn Tortillas, Canola Oil, Rotel Tomatoes, Onion, Garlic, Cumin, Chili Powder, Garlic Powder, Black Beans, Cornmeal, Salt & Pepper, and Chicken.

You will also need some Bell pepper.. Whenever I get Bell Peppers I chop them up and throw them in the freezer.  They work perfectly and I use them before they go bad.

Start by cooking the Chicken.  I used bone in chicken breasts and just cooked them in salted boiling water.

Mix together the Cumin, Chili Powder, Garlic Powder, and Salt.

Dice up the Onion and Bell Pepper.

Heat the Canola Oil in a big pot over medium heat.  When it is hot add in the Onion, Garlic and Bell Pepper.  Stir together and cook for a few minutes.

Dump in the spices and mix everything together.

Now add in the crushed or bottled tomatoes, Tomato Paste, Rotel, Chicken Broth, and a bit of Water.

Toss the beans in at this point.

Shred up the Chicken

and add it into the soup and cook for 45 minutes uncovered.

Mix the Cornmeal with a bit of Water and pour it into the Soup and simmer for 30 minutes.  Then check the seasoning, add Salt & Pepper or spices as needed.  Turn off the heat and let everything sit and get friendly for 15 minutes.

Cut the Corn Tortillas into yummy strips.

Put the strips in the Soup about 5 minutes before you serve.

Looks good, doesn't it.

Dish the soup into the serving bowl and top with sliced Avocado, Cilantro, and Shredded Cheese.

I also added a dollop of Sour Cream and it was perfect.  Enjoy!

Chicken Tortilla Soup Recipe
Source:  The Pioneer Woman 

2 Chicken Breasts
1 TBSP Canola Oil
1 1/2 tsp Cumin
1 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1 Onion, Diced
1 Bell Pepper, Diced
3 cloves Garlic, Minced
1 can (10 oz) Rotel Tomatoes and Green Chilies
2 cans (14.5 oz) Chicken Broth
1 Bottle of tomatoes or 1 can Crushed Tomatoes
3 TBSP Tomato Paste
4 C Hot Water
2 cans (15 oz) Black Beans, drained
3 TBSP Conrmeal
5 Corn Tortillas, cut into strips

Top with :Sour Cream, Sliced Avocado, Shredded Cheese, and Cilantro.

Boil water and add a little Salt.  Add the Chicken and cook until it is no longer pink.  Shred the Chicken once it is cooked and cooled a bit.

Meanwhile mix together the Cumin, Chili Powder, Garlic Powder, and Salt.  Heat the Canola Oil in a large pot over medium heat.  Add the Onions, Bell Pepper, and Garlic and stir around for a few minutes.  Add the spice mixture and Bottled Tomatoes, Tomato Paste, Chicken Broth, Water, Beans, and Chicken.  Bring everything to a boil then reduce to a simmer and cook for 45 minutes, uncovered.

Mix the Cornmeal with a little bit (about a TBSP) of Water and add into the Soup.  Simmer another 30 minutes.  At this point check the flavor and adjust the seasoning as needed.  Turn off the heat and let sit 15 minutes.  5 minutes prior to serving add the Tortilla strips.

Top with items of your choice or eat it as it is.

Enjoy!

Chicken Spaghetti Recipe

I love recipes that come together quickly and use pantry staples.  I only had to buy two ingredients for this meal and my husband, baby, and I loved it.  For some reason my 4 year old didn't like it much.  Too bad for her this made enough for left overs.  Bwahaha!  Evil laugh aside..I think this dish was a hit.  It is the Pioneer Woman Chicken Spaghetti Recipe and that woman knows what she is doing.  Give this a try and I think you will be as happy with it as I was.

You will need Cheese, Cream of Mushroom Soup, Chicken Broth, Chicken, Onion, Jarred Pimentos, Lowry's Seasoning Salt, Cayenne, Salt & Pepper, and

Spaghetti noodles that are broken up into smaller pieces.

Dice up Half an Onion.

Cook the Spaghetti to al dente according to package directions.

In a large bowl mix together The Cream of Mushroom Soup, Onion, Pimentos, Salt & Pepper, Lawry's Seasoning Salt, and Cayenne.

Mix everything together well.

Ad the Shredded Chicken and Grated Cheese.

Mix together really well.

When the Spaghetti is all cooked add it to the other ingredients.

Also add in the Chicken Broth and mix all up.

Transfer to a 13 x 9 Baking dish.

Top with the remaining Cheese.

Bake 350 Degrees for 45 minutes until everything is warmed through and bubbly.

Enjoy!

Chicken Spaghetti Recipe
Source: The Pioneer Woman

2 Cups Shredded cooked Chicken
3 C Dry Spaghetti, broken into small pieces
2 cans Cream of Mushroom Soup
2 Cups Grated Cheese
1/2 Onion, Diced
1 Jar (4 oz) Diced Pimentos, Drained
1 Can Chicken Broth
1 tsp Lawry's Seasoned Salt
1/4 tsp Cayenne Pepper
Salt and Pepper to taste
1 C additional grated Cheese

Cook the Noodles according to package instructions to al dente.  Shred the cooked chicken ( I used a rotisserie chicken but you could cook your own or do it like Pioneer Woman and cook the chicken and use your own broth)

Mix together the Cream of Mushroom Soup, Onion, pimentos, Lawry's Seasoned Salt, Cayenne, and Salt and Pepper.  Then add in the Chicken, 2 C Shredded Cheese, Broth, and Spaghetti.  Mix everything together really well.  Taste to check seasoning.

Move the mixture from the mixing bowl into a 9 x 13 baking dish.  Top with the remaining Shredded Cheese.  Bake 350 degrees for 45 minutes until the mixture is warmed all through and the Cheese is all bubbly and yummy.

Enjoy!

Mashed Potatoes Recipe

I, like so many others, love the Pioneer Woman.  I like to imagine that we are super best friends and we do all kinds ranch things together.  You know..horse stuff, garden stuff, cow stuff, hay stuff..er..other ranch stuff.  Okay, so I don't really know what is involved in ranch stuff but I'm pretty sure she and I would have lots of fun doing it together.  One of the ranch things that I know we would absolutely do together would be cooking at the Lodge.  We would absolutely whip up a batch of these Mashed Potatoes because they are very yummy.  Clearly not on my diet..but during the holidays who is on a diet anyways?  I highly suggest you whip up a batch of the Pioneer Woman's Mashed Potatoes recipe.  You will be very happy you did.

You will need Half & Half, Butter, Cream Cheese, Seasoned Salt, and Potatoes.

Wash and peel the Potatoes.

Cut them up into even sized chunks.  I cut mine into fourths to try and cook a bit faster.

Bring a big pot of water to a boil.

Add the taters and let them cook away until they are tender. 

Drain the taters.

You want them to be fork tender..I actually wish I had cooked mine a few more minutes.

Grab your handy tater masher. 

Toss the taters back in the pan and turn the heat on low.  Pioneer Woman says to do this so I did it. 

Now get to mashing.

Good and Mashed.  Now you can turn off the stove.

We are all in real trouble now.

Add in a stick and a half of the softened Butter.

Then add in the cube of softened Cream Cheese.  Mix it all together.

Now as if the Butter and Cream Cheese weren't enough now it's time for the Half & Half.

Add the Half & Half in and don't think twice about it.  It's not as if you'll be eating the whole batch of Mashed Potatoes yourself.   Also add in the Seasoned Salt and Black Pepper. 

Stir everything together into a creamy and delicious mixture.  Taste and adjust seasoning as needed.

Now transfer the Taters to a baking dish. 

So silly..you thought we were done with the Butter.  Not a chance!

Using the last half a stick of Butter place pats of Butter on top.

These can be made ahead and re-heated when you are ready for them.  350 degrees for about 20 minutes and you are ready to go.  Enjoy!

Mashed Potatoes Recipe
Source:  The Pioneer Woman Cooks

5 LBS Potatoes (I used Russets)
2 Sticks of Butter, Divided
1 package Cream Cheese
1/2 C Half & Half
1/2 tsp Seasoned Salt
1/2 tsp Black Pepper

Wash and peel the potatoes.  Cut the potatoes into even sized chunks into fourths.  Fill a large pot with water and bring it to a boil over medium heat.  At the potatoes and cook until they are very tender.  About 30-40 minutes.

Drain the potatoes then place them back in the dry pan.  Set the heat to low and start mashing with a hand masher.  This should help remove steam and according to The Pioneer Woman is one of the secrets to the yumminess of these potatoes.  Once the potatoes are thoroughly mashed turn off the heat.

Add in 1 /12 sticks of Butter, an 8 oz block of Cream Cheese, and 1/2 cup of half & Half.  Mix everything together and add more half & half if they are too dry.  Next add the Seasoned Salt and Black Pepper.  Start slow and add more if they need more seasoning.  Mix everything together really well.

Transfer the potatoes to a baking dish.  Take the last 1/2 stick of Butter and cut it into chunks and place them all over the top.  Heat oven to 350 degrees and bake about 20 minutes or until everything is warmed through and the Butter is all melted.  Can be made in advance but be sure to take them out of the fridge 2-3 hours before you bake them.

Approximately 20 servings

212 Calories
18 Carbs
14 Fat
3 Protein