Chicken Tortilla Soup

Okay so this might actually be the best recipe I have ever created! It has a lot of ingredients, but is super easy and one of the most delicious things I have ever tasted! It makes a pretty big batch, so you will have plenty of leftovers to enjoy!!!

Ingredients:
4 large tomatoes
2 poblano chilis (optional, 1 for less spicy)
1 1/2 onions
5 garlic cloves
4 corn tortillas
2 32oz containers chicken broth
2 chicken breasts
1 taco seasoning packet
2 cups frozen corn
1 cup monterey jack cheese
1 6 oz can tomato paste

Toppings:
Cheese
Avocado
Crushed Tortilla chips or homemade tortilla strips
Lime

Directions:
In a large skillet, char the tomatoes, onions with the skin, poblano peppers, and garlic with the skin for about 5 minutes on each side or until brown.  Don't worry if it gets very dark.  This is flavor!

Remove all of the vegetables and remove the skin of the onion and garlic.  Cut the vegetables up into smaller pieces.  A few cuts should do the trick.  No need to finely dice!  Put these in a large pot with 2 32 oz containers of chicken broth, half of the taco seasoning packet, and the tomato paste.  Stir and allow to cook on medium high heat for 45-50 minutes or until vegetables become very soft.  After about 30 minutes, chop up the 4 corn tortillas and put them into the soup! I know this sounds weird, but you are thickening the soup this way!

In another pot, put the chicken breasts and fill with water so that the chicken is just covered.  Stir in the second half of the taco seasoning packet.  Cook on medium heat for about 30 minutes, or until chicken becomes tender.  After 30 minutes, shred the chicken and put it back in the pot of seasoned water on medium low heated until needed.

In the same large skillet you charred the vegetables before, char the corn now.  Cook for about 5-7 minutes or until corn begins to turn brown.  Set aside.

After about 50 minutes of the vegetables cooking in the chicken broth stir to check for tenderness.  If they are tender, in small batches, blend them in the blender.  Once everything is blended, but it back in the pot and allow it to cook for another 10 minutes.

After 10 minutes, not you can add your corn, shredded chicken, and one cup of monterey jack cheese.  Allow this to cook for another 20-25 minutes.

While the soup is cooking you can get your toppings ready.  Cheese is always great on the top.  I also like avocado! Don't forget to squeeze some lime on the avocado so it does not turn brown.

You can also crush up tortilla chips, but I made my own tortilla strips.  Slice a couple of corn tortillas into strips while a pot of hot oil is coming up to temperature.  About 375 degrees is a good temperature to fry at. Toss in the corn tortillas and cook for about 2-3 minutes or until golden.  Drain on a paper towel and season with salt as soon as they come out of the fryer.

Once the soup is ready, pour a big ladle full into a bowl and top with cheese, avocado, and those delicious tortilla strips! Enjoy!

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Corn Bread

Ingredients:

2/3 cup butter, softened

1 cup sugar

3 eggs

1 2/3 cups milk

2 1/3 cups all-purpose flour

1 cup cornmeal

4 1/2 teaspoons baking powder

1 teaspoon salt

1 cup frozen corn kernels

Directions:

Preheat oven to 400 degrees.

In a mixing bowl beat the butter and sugar. In a small bowl beat the eggs with the milk. In a separate bowl, combine flour, cornmeal, baking powder and salt until they are combined. Add the dry ingredients into the creamed butter and sugar mixture alternately with egg and milk mixture.  Gently stir in the corn kernels.

Pour into a greased 13 x 9 in baking pan or a loaf pan. Bake  for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or slices and serve!

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Creamed Corn

Ingredients:
2 lbs frozen corn
1 8 oz block cream cheese
1 stick salted butter
3/4 cup whipping cream
4 tablespoons sugar
1 teaspoon black pepper
1/4 teaspoon salt

Directions:
Cube up the butter and cream cheese.

Add the corn, butter, cream cheese, whipping cream, salt, and pepper to a crock pot.

Cook on low for 4 hours stirring after 1/2 hour.  To speed it up cook on high for 2 hours, but you won't get the same consistency.  Enjoy!

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Roasted Corn and Bacon Guacamole

This is an easy and delicious dip and great for parties.  I got the idea from Chili's, but changed it a little by adding bacon.

Ingredients:
2 Hass avocados
2 slices of bacon, sliced
1 cup corn kernels
1 garlic clove, chopped finely
2 tablespoons red onion, finely chopped
juice from 1 lime
1/4 tsp cayenne pepper
1 tsp salt
1 tablespoon hot sauce (optional)
Tortilla chips for dipping

Directions:
Heat a small saute pan and add the bacon.  Cook the bacon until it begins to turn brown.  Then add the corn kernels and the garlic clove that has been chopped finely.  Saute these together until the corn begins to turn brown.  This will take about 5 minutes.  Add the cayenne pepper and continue to cook for 1-2 minutes. 

While that is sauteing, squeeze the lemon juice into the bottom of a medium bowl.  Take the skins off of the avocados and remove the pit and put into the bowl.  Add the hot sauce and the salt.  Mash everything together untilt the avocado is smooth and creamy. 

Stir in the red onion and the corn mixture.  Stir these together until combined.  Serve with tortilla chips and enjoy!

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