Tortilla Soup with Black Beans

This was a recipe I adapted from a recent issue of Everyday Food. Much to the horror of my vegan and vegetarian friends, I just don't consider something a full meal unless it contains a dead animal, so I added some leftover shredded rotisserie chicken to the original recipe. I can't imagine making anything Mexican without a little cilantro, so I threw that in too and I think it adds a lot of needed punch. It tasted a little too much like watery salsa without it.

Tortilla Soup with Black Beans (and Chicken!)
3 cloves garlic, minced
1/2 tsp. chili powder
1 can (14.5 oz) diced tomatoes, with juice
1 can (14.5 oz) chicken broth
1 can (14.5 oz) black beans
1 pkg. frozen corn
1 cup cooked, shredded chicken
1/2 cup finely chopped cilantro
1 cup tortilla chips, slightly crushed
1 tbsp. lime juice

1. Heat oil in large skillet. Cook garlic and chili powder, about 1 minute. Add tomatoes with juice, bean, broth, corn, cilantro and 1 cup of water. Season with salt and pepper.



2. Bring to boil and reduce to simmer. Add chicken and lime juice. Continue simmering for 5 minutes to bring chicken up to temperature.



3. Remove from heat. Serve with crushed chips and sprig of cilantro.

Nate's Rating: 9 out of 10
Emily's Rating: 9 out of 10

Chicken Enchiladas

Chicken Enchiladas

3 boneless, skinless chicken breasts, cubed
2 tbsp. vegetable oil
1 packet fajita seasoning
1 cup chicken broth
1/2 cup sour cream
8 corn tortillas
1/2 cup grated cheddar cheese



1. Sauté chicken over medium heat in vegetable oil until cooked through. Remove from heat and shred with two forks. Return to pan and add fajita seasoning with 1/2 cup water (or whatever the instructions on the packet say). Sauté until sauce has reduced slightly. Remove chicken from heat, draining sauce into pan.



2. Add chicken broth and sour cream to remaining sauce in pan and simmer lightly.




3. While sauce is simmering, heat tortillas in microwave for 30 seconds. Spoon 1/4 cup of chicken onto each tortilla and roll.



4. Place tortillas in square dish, seam side down. Cover with sauce and top with cheddar cheese.



5. Bake for 15-20 minutes at 350 degrees.

I think next time I will try adding some corn and black beans to the tortillas before rolling them. These tasted delicious but felt a little too unhealthy (all the cheese, flour tortillas, lack of vegetables) to really enjoy properly.

Nate's rating: 9 out of 10
Emily's rating: 8.5 out of 10.