Pulled Chicken, Black Bean, and Corn Soft Tacos

May 12, 2016 at 4:47 PM | Posted in chicken, tacos | Leave a comment
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Today’s Menu: Pulled Chicken, Black Bean, and Corn Soft Tacos

 
For Breakfast I made some hash Browns and a slice of Toast. I used Simply Potatoes Hash BroPulled Chicken, Black Bean, and Corn Soft Tacos 012wns and for the Toast I used Healthy Life Whole Grain Bread. Did a few things around the house and then I was off to the hospital. My best friend was going to have surgery this morning. I went up to be with his sister and we waited together. He’s going to be fine as everything went well. It seems like I’ve been at this hospital way too much of late, 2 friends of mine and my dad all have been up here the last few weeks. So often that the Parking Valets know me by name. Back at home I laid down for a bit for a short nap and to relax a bit. For dinner tonight it’s Pulled Chicken, Black Bean, and Corn Soft Tacos.

 

 

Pulled Chicken, Black Bean, and Corn Soft Tacos 002

I wanted something light and delicious so what better than some Soft Tacos. To make these I’ll need the following; Old El Paso Flour Tortillas, 1 Rotisserie Chicken (Pulled Chicken), various Spices (to season the Chicken), 1 can Bush’s Chili Beans (Black Beans in Mild Chili Sauce), 1 can Green Giant Steam Crisp Niblets (Whole Kernel Sweet Corn, sliced Black Olives, chopped Lettuce, Daisy Light Sour Cream, and Old El Paso Taco Sauce (Smoky Chipotle). The makings of something good!

 

 

 

Pulled Chicken, Black Bean, and Corn Soft Tacos 003
I had purchased the Rotisserie Whole Chicken from Kroger yesterday afternoon. After getting it home I pulled all the meat and stored it in a plastic container in the fridge until today when it was time to make the Tacos. I put the Chicken in a skillet and reheated it on medium heat. As the Chicken was heating I seasoned it with Ground Cumin, Dried Cilantro, Chili Seasoning, McCormick Grinder Sea Salt and McCormick Grinder Peppercorn Medley.

 

 

Pulled Chicken, Black Bean, and Corn Soft Tacos 004
As the Chicken was heating I got my other ingredients ready. I opened up a can of Early California Whole Large Black Olives (Reduced Salt) and sliced them up. Then I got 2 small sauce pans; 1 for the Chili Beans and 1 for the Corn. Heated both until heated through.

 

 

 

 
With all the ingredients heated and ready I got the Soft Tortillas ready. I wrapped the Tortillas in paper towels and Pulled Chicken, Black Bean, and Corn Soft Tacos 006microwaved them for 40 seconds. Now to make the Soft Tacos. I first layered in the Chicken, followed by the Taco Sauce, Chili Beans, Corn Kernels, Taco Sauce, Lettuce, and topped with a dab of Light Sour Cream. Loaded and ready to eat! Love these Soft Tacos. All the ingredients just come together to make one flavorful meal. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

BUSH’S® BLACK BEANS IN A MILD CHILI SAUCE

MORE ZESTY THAN HOT

Like your chili zesty but with not too much kick? Add our Black Beans in a Mild Chili Sauce for the flavor you’re after. We slow cook tender black beans in a tangy Southwestern chili sauce flavored from mild chili peppers, sweet tomatoes and onion to add just enough (but not too much) kick to your favorite recipe.

NUTRITION
Serving Size: 1/2 cup (130g)BUSH'S® BLACK BEANS IN A MILD CHILI SAUCE
Calories 110
%DV*
Calories from Fat 10 -%
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 440mg 18%
Potassium 440mg 13%
Carbohydrates 20g 7%
Dietary Fiber 5g 20%
Protein 6g -%
Sugars 1g -%
http://www.bushbeans.com/en_US/product/mild-black-chili-beans

 

 

 

 

 

Soft Chicken Tacos

January 6, 2016 at 5:35 PM | Posted in chicken, tacos | 4 Comments
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Today’s Menu: Soft Chicken Tacos

 

Soft Chicken Tacos 008
For breakfast I made a Scrambled Egg, Shredded Cheddar, Turkey Breakfast Sausage (Crumbled), Pita Bread. I used 1 medium size Egg (Scrambled), Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Jennie – O Ground Turkey Breakfast Sausage, and Joseph’s Flax Seed Whole Wheat Pita Breads. I was buying the Joseph’s Pita Bread at Walmart and they said that Joseph’s no longer made that type of pita Bread anymore. Which is usually the Walmart Code for we aren’t carrying no longer. So I got online and as I suspected they do still make it, so now I’ll order it online. At 50 calories and only 4 net carbs it’s a great alternative to Bread.

 

 
Another cold day out, about 17 degrees this morning. Sunny and cold during the afternoon. Mom went to lunch with Seniors from Church this afternoon. So glad to see her get out for a while and enjoy herself. Taking care of Dad is really wearing her down. So while she was gone I cleaned and straightened the house up and did a load of laundry for her. For dinner tonight I had some Soft Chicken Tacos.

 

 

 

Soft Chicken Tacos 002

To make these I’ll need 1 teaspoon McCormick Chili Powder, 1/2 teaspoon (each) McCormick Sea Salt and Peppercorn Medley, 1/2 teaspoon McCormick Roasted Ground Cumin, 1 pound Skinless, Boneless Rotisserie Chicken (pulled), Pam Cooking Spray, (6-inch) Old El Paso Flour Tortillas, Sliced Green and Black Olives, 1/4 cup (1 ounce) Sargento Shredded Reduced Fat Colby – Jack Cheese, Daisy Low-Fat Sour Cream (optional), and Wholly Guacamole (optional).

 

 

 

 

I purchased a Simple Truth Rotisserie Whole Roaster from the Kroger Deli earlier today. Love these Simple Truth Roasters, delicious and twice the size than most Deli Rotisserie Whole Roasters. The first thing I did was pull all the Chicken Meat; removing the skin and any bones. Put the Chicken in a bowl and set aside.

 

 

 

Soft Chicken Tacos 003
Then I prepared the skillet; Sprayed skillet with Pam Spray and 1 tablespoon of Extra Virgin Olive Oil. Heat on medium heat. Combined first 4 Ingredients in a small bowl; rubbed the spice mixture over Pulled Chicken. Placed the Chicken In the preheated skillet; cook about 7 minutes stirring frequently until heated through.

 

 

 

Soft Chicken Tacos 005
Next heated the Tortillas according to package directions. Divided the Chicken evenly among Tortillas; topped each Tortilla with Sliced Olives and Cheese. Serve with or top with Sour Cream and Guacamole, if desired. One delicious easy to prepare meal! The Old El Paso Tortillas are 150 calories and 23 net carbs per serving (2 Tortillas per serving). Just love Tacos, so versatile and so many topping combinations. For dessert later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 
Soft Chicken Tacos

Ingredients
1 teaspoon McCormick Chili Powder
1/2 teaspoon (each) McCormick Sea Salt and Peppercorn MedleySoft Chicken Tacos 002
1/2 teaspoon McCormick Roasted Ground Cumin
1 pound Skinless, Boneless Rotisserie Chicken (pulled)
Pam Cooking Spray
(6-inch) Old El Paso Flour Tortillas
1/4 cup (1 ounce) Sargento Shredded Reduced Fat Colby – Jack Cheese
Daisy Low-Fat Sour Cream (optional)
Preparation
Prepare the skillet; Spray skillet with Pam Spray and 1 tablespoon of Extra Virgin Olive Oil. Heat on medium heat.

Combine first 4 Ingredients in a small bowl; rub spice mixture over Pulled Chicken.

Place the Chicken In THE PREHEATED SKILLET; cook 7 minutes stirring frequently until heated through.

Heat Tortillas according to package directions. Divide Chicken evenly among Tortillas; top each Tortilla with Cheese. Serve with Sour Cream, if desired.

 

 
Old El Paso Flour Tortillas for Soft Tacos & Fajitas

Try these delicious flour Tortillas made specially for Tacos and Fajitas. Simply wrap around your favorite Old El Paso Flour Tortillas for Soft Tacos and Fajitasingredients.
Ingredients
Enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, partially hydrogenated soybean oil, glycerin, baking powder (baking soda, sodium aluminum phosphate, fumaric acid), corn syrup solids. Contains less than 2% of: salt, potassium sorbate and calcium propionate (preservatives), monoglycerides, dough conditioner (salt, wheat starch, enzymes), l-cysteine hydrochloride.

http://www.oldelpaso.com/

Bush’s One Pot Chicken, Rice & Beans

January 1, 2015 at 5:58 PM | Posted in beans, chicken, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Bush’s One Pot Chicken, Rice & Beans

 

One Pot Chicken, Rice, Beans, and Corn 005
A sunny but cold morning starting off on the first day of 2015, about 15 degrees with a wind chill. But the sunshine is beautiful today. I guess about 5 years or so I had a total hip replacement on my right hip and haven’t had much pain since. The last few days though I’m having pain again in the hip, hope it’s nothing serious. May have to get it checked out if it continues to get worse. No Eating Out tonight, back in the Kitchen! I prepared a new recipe, Bush’s One Pot Chicken, Rice & Beans.

 

 

 

Came across this recipe in the latest issue of EatingWell, it was ad page for Bush’s Bean’s.And it looked and sounded so good I had to give it a try! So at Kroger earlier I bought the Bush’s Beans, Uncle Ben’s White Ready Rice, some Fresh Cilantro, and a Kroger Simple Truth Rotisserie Chicken. Which are all the main ingredients for tonight’s meal. Kroger has had Roasted Whole Chickens for quite a while now, but recently some Krogers have been using the Simple Truth Whole Chickens. It’s like a night and day difference between the two, Simple Truth is the best Rotisserie Chicken I have ever had.

 

 

One Pot Chicken, Rice, Beans, and Corn 002

So to prepare this new dish I’ll need the following; 3 cups cooked white rice, 1 can (16 ounce) BUSH’S® Reduced Sodium Vegetarian Baked Beans, 1 can (15 ounce) BUSH’S® Reduced Sodium Black Beans, drained and rinsed, 8 ounce rotisserie chicken, cut into ¾-inch pieces (1½ cups), and 1 cup frozen corn, thawed. I used a can of Green Giant Steam Crisp Super Sweet Yellow and White Whole Kernel Corn instead of the Frozen Corn. Optional Topping include Frank’s Hot Sauce, Sargento Shredded Reduced-Fat Sharp Cheddar Cheese, Salsa, diced Avocado, Daisy Reduced Sour Cream, or Cilantro. With these ingredients you know why this just sounded delicious! To prepare it, it couldn’t be much easier! Place Rice, Beans, Chicken and Corn in large saucepan. Stir to combine. Heat over medium heat until warmed through, about 5 minutes. Stir frequently. Serve with optional toppings, and your done and you have one hearty and delicious Dish! We have another “Keeper Recipe”! All these ingredients combine so well, just fantastic flavor. Mom had prepared her and Dad something else for dinner, but they both started eating this Dish instead. For dessert later a Del Monte No Sugar Added Peach Chunk Bowl. Settling in for an evening of College Football Bowl Games.

 

 

 

 

 

BUSH’S® ONE POT CHICKEN, RICE & BEANSBush's Beans 1
A hearty meal doesn’t have to be time-intensive. Case in point? This satisfying dinner, which is ready in just 15 minutes.

Ingredients

3 cups cooked white rice
1 can (16 ounce) BUSH’S® Reduced Sodium Vegetarian Baked Beans
1 can (15 ounce) BUSH’S® Reduced Sodium Black Beans, drained and rinsed
8 ounce rotisserie chicken, cut into ¾-inch pieces (1½ cups)
1 cup frozen corn, thawed
Directions

Place rice, beans, chicken and corn in large saucepan. Stir to combine.
Heat over medium heat until warmed through, about 5 minutes. Stir frequently.
Serve with optional toppings.

Optional Toppings:
Shredded reduced-fat Cheddar cheese, salsa, diced avocado, light sour cream, cilantro

 
http://recipes.bushbeans.com/recipe/217335/bush-s–one-pot-chicken–rice—beans.aspx

Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule

October 22, 2014 at 4:54 PM | Posted in chicken, Jennie-O Turkey Products, pasta, Pillsbury | Leave a comment
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Today’s Menu: Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule

 

 

Chicken Bacon Ranch Pasta 007

A chill in the air this morning, about 38 degrees. Tried a new item for Breakfast this morning, Egg Beater’s Egg Whites. Scrambled a serving of it up and served it on a Healthy Choice Whole Grain English Muffin with a couple of Johnsonville Turkey Breakfast Sausage Links.Love the Egg Whites! Ran a couple of errands for Mom and stopped by Kroger for her. For dinner tonight it’s a Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule.

 

 

 

Found this recipe on a Pillsbury recipe email the other day. Another one of those can’t wait to make it recipes! The original version is very high in calories and carbs so I had to reduce both. So I used Ronzoni Smart Taste Rotini, Kroger Deli Rotisserie Whole Chicken, Kraft Lite Classic Ranch Dressing, Jennie – O Turkey Bacon, and Sargento Shredded Reduced Fat 4 Cheese Italian. The original recipe and ingredients is at the end of the post.

 

 

 
To prepare it start by preheating the oven on 400 degrees. The recipe calls to microwave the dish but I prefer to bake it instead. Cook and drain the pasta as directed on package. Then in a large bowl, mix pasta and remaining ingredients. Put everything in a casserole dish and bake until heated throughout the mix. Then get ready to enjoy! I love my Pasta and I love my Chicken so this dish was perfect for me! Any dish with Bacon in it has to be good and the Cheese and ranch Dressing worked perfect with the other ingredients. Plus I saved a lot of the calories and carbs from the original recipe. Another keeper recipe! I also baked a Mini Boule of Sourdough Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Make-Ahead Chicken Bacon Ranch Pasta
Make-Ahead Chicken Bacon Ranch Pasta
Need to cook from the pantry tonight? This pasta gets dinner on the table in less than 30 minutes and is packed with flavors your family will love.

 
Ingredients

1 lb uncooked rotini pasta
3 cups shredded or pulled deli rotisserie chicken
1 bottle (16 oz) ranch dressing
1 cup crisply cooked and crumbled bacon (9 to 11 slices)
2 cups shredded Italian cheese blend (8 oz)

 
Steps
1 – Cook and drain pasta as directed on package.
2 -In large microwavable bowl, mix pasta and remaining ingredients.
3 – Microwave uncovered on High 1 to 2 minutes or until cheese is melted and mixture is hot and steaming.
4 – To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. Cook and drain pasta as directed on package. In large bowl, mix pasta, chicken, dressing and bacon. Divide mixture between pans. Top with cheese. Spray pieces of foil large enough to cover pans with cooking spray. Cover pans with foil, sprayed side down. Place foil-covered pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw pan(s) overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 40 to 50 minutes or until instant-read thermometer inserted in center of mixture reads 165°F. If baking from frozen, bake 60 to 75 minutes.
Use whatever shape pasta you’d like for this recipe, from macaroni to rigatoni!

If you don’t have cooked bacon hanging around, the packaged precooked variety makes a nice stand-in.

 
Nutrition Facts

 

Serving Size: 1 Serving

 

Calories760 Calories from Fat 410
Total Fat 46g
Saturated Fat 12g, Trans Fat 1/2g, Cholesterol 100mg, Sodium 1310m g, Total Carbohydrate 53g
Dietary Fiber 3g, Sugars 3g, Protein 34g% Daily Value*

 
http://www.pillsbury.com/recipes/make-ahead-chicken-bacon-ranch-pasta/80d39497-ff60-49fa-92f1-3b1248b3139b?nicam2=Email%26nichn2%3DCore%26niseg2%3DPBD%26nicreatID2%3DPBD_10_21_2014

Keeper Recipe Alert! Buffalo Chicken Nachos Grande

November 9, 2013 at 2:43 PM | Posted in chicken | 4 Comments
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Buffalo Chicken Nachos Grande 007

Want an appetizer that’s real good, just not good but down right delicious? Look no further, from Pillsbury it’s Buffalo Chicken Nachos Grande! Just a warning, these are addictive! I came across these on a Pillsbury Recipe email update the other day and it sounded too good to pass up, and they were.

 

 
The recipe calls for 4 cups shredded deli rotisserie chicken, 3/4 cup Buffalo wing sauce, 1 bag (18 oz) restaurant-style tortilla chips, 3 cups shredded mozzarella cheese (12 oz), 1/2 cup finely chopped celery, and 1 cup crumbled blue cheese (4 oz). Sort of sounds like Buffalo Wings. I used a Walmart Rotisserie Chicken, Kroger Brand Medium Wing Sauce, Mission Round Tortiia, Sargento Reduced Fat Shredded Mozzarella, I was out of Celery so I didn’t add any, and Mayfield Crumbled Bleu Cheese. I think chopped Celery or maybe even chopped Green Onions would both work. Even add a Jalapeno Pepper on top for added heat.

 

Buffalo Chicken Nachos Grande 005

 
To prepare them just Heat your oven to 350°F. and in large bowl, toss chicken and 1/2 cup of the wing sauce to coat. Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce. To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. Serve immediately. I wanted to try a small batch of these so I only made one baking sheet of them. As I said earlier these are delicious! Perfect for those tailgate football gatherings, parties, or even a main meal. Easily made and they are good leftovers; just put them on a plate with a paper towel over them and reheat in the microwave about 30 – 40 seconds. So if you’re looking for a new snack or appetizer, here it is! Thank you Pillsbury!

 

 

 
Buffalo Chicken Nachos Grande

Some of the ingredients

Some of the ingredients

A mountain of nachos made with everyone’s favorite spicy Buffalo wing sauce and blue cheese!
Ingredients:
4 cups shredded deli rotisserie chicken
3/4 cup Buffalo wing sauce
1 bag (18 oz) restaurant-style tortilla chips
3 cups shredded mozzarella cheese (12 oz)
1/2 cup finely chopped celery
1 cup crumbled blue cheese (4 oz)
Directions:

1 Heat oven to 350°F. In large bowl, toss chicken and 1/2 cup of the wing sauce to coat.
2 Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce.
3 To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. Serve immediately.
Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving Calories500 ( Calories from Fat250), % Daily Value Total Fat27g27% (Saturated Fat9g,9% Trans Fat0g0% ), Cholesterol85mg85%; Sodium1400mg1400%; Total Carbohydrate35g35% (Dietary Fiber1g1% Sugars1g1% ), Protein27g27% ; % Daily Value*: Vitamin A8%; Vitamin C0%; Calcium30%; Iron15%;
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.

 

 
http://www.pillsbury.com/recipes/buffalo-chicken-nachos-grande/10aaa0a4-52e8-4b45-be88-a2dd5ac9306b?nicam2=Email%26nichn2%3DCore%26niseg2%3DPBD%26nicreatID2%3DPBD_11_06_2013

Fresh take on creamy chicken corn chowder

July 17, 2013 at 9:44 AM | Posted in cooking | Leave a comment
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Came across this article on several sites this morning and thought I would pass it along. It’s all about the Chowder!

 

 

 

Fresh take on creamy chicken corn chowder
Sometimes it seems that just as we get ourselves fully into summer mode, we need to start thinking back to school! Oh, no!

During summer, dinner could be as casual and carefree as a backyard picnic or barbecue. But the start of the school year means a return to at least a slightly more formal sit-down dinner most weeknights. If this shifting of gears is catching you by surprise, consider reaching for some “cheating ingredients” to help you get dinner on the table without a hitch.

This delicious chowder recipe makes liberal use of two of my favorite cheating ingredients: store-bought rotisserie chicken and salsa.

I’ve never met a rotisserie chicken I didn’t like. They are paragons of versatility. You can heat one up and pretend you roasted it, or shred it and add it to all kinds of recipes, from chilies and sandwiches to salads and soups. During the hectic fall dinner season, I almost always have a rotisserie chicken in the fridge. And when the meal is over, I hold on to all the bones and scraps, stockpiling them in the freezer for that rainy day when I have a little extra time to make a stock. Those bones make a killer stock.

Salsa is another ingredient I like to keep handy at all times. An all-purpose condiment that’s replaced ketchup in many households, there’s a salsa these days for every taste: fresh or jarred, mild, medium or hot. And almost all of them are mercifully low in sweeteners. Use the salsa of your choice to set the spiciness of this soup.

Fresh corn is not a cheating ingredient, especially not in August and September. On the contrary, it’s one of late summer’s great stars, built into this recipe not only because it’s absurdly good — try eating freshly picked corn raw right off the cob! — but also because the starch in the corn helps to thicken the broth.

Indeed, after you’ve cut all of the kernels off of the cob, you should scrape the cob itself with the dull side of a knife. The milky liquid that results is another soup thickener (as are the potatoes in the recipe). Finally, at the end of the cooking process, I pureed some of the vegetables — the onions, as well as corn and the potatoes — to make the soup creamy without adding any cream.

I recommend garnishing this soup with homemade tortilla strips. They’re delicious, a snap to cook up, and both fresher and lower in fat than store-bought tortilla chips. Then again, if you’ve run out of time, use the store-bought baked chips.

The real beauty of this soup is that it’s a hearty and complete meal in a single bowl. You won’t need to serve anything else on a weeknight and it leaves you with very few dishes to clean up.

SOUTHWESTERN CORN AND CHICKEN CHOWDER WITH TORTILLA CRISPS

Start to finish: 1 hour (30 minutes active)

Servings: 4

Three 6-inch corn tortillas

2 teaspoons ground cumin, divided

1/2 teaspoon chili powder

Kosher salt

1 tablespoon vegetable oil

1 cup finely chopped yellow onion

1/2 pound red bliss or Yukon gold potatoes, cut into 1-inch cubes

2 cups fresh corn kernels (or thawed frozen)

4 cups chicken broth

3 cups chopped or shredded rotisserie chicken

1 cup purchased salsa

1 to 2 tablespoons lime juice

Chopped fresh cilantro or basil, to garnish (optional)

Heat the oven to 400 F.

Arrange the corn tortillas on a baking sheet, then mist them with cooking spray.

In a small bowl, combine 1/2 teaspoon of the cumin, the chili powder and a pinch of salt. Sprinkle the mixture evenly over the tortillas. Using a pizza cutter, cut the tortillas into thin strips. Bake them on the middle shelf of the oven until they are golden and crisp, about 6 to 8 minutes. Set aside to cool.

In a large saucepan over medium, heat the vegetable oil. Add the onion and cook, stirring, until golden, about 5 minutes. Add the remaining 1 1/2 teaspoons cumin and cook, stirring, for another minute.

Add the potatoes, corn and chicken broth, bring to a boil and simmer for 15 minutes, or until the potato is tender. Transfer 1 1/2 cups of the mixture (mostly solids) to a blender and carefully blend until smooth. Return the mixture to the saucepan, add the chicken and salsa and cook until just heated through. Add salt and lime juice, to taste, and water, if necessary, to achieve the desired consistency.

Divide between 4 serving bowls and garnish each portion with some of the tortilla strips and cilantro, if desired.

Nutrition information per serving: 400 calories; 110 calories from fat (28 percent of total calories); 12 g fat (2 g saturated; 0 g trans fats); 85 mg cholesterol; 39 g carbohydrate; 4 g fiber; 10 g sugar; 34 g protein; 1,140 mg sodium.

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