CHICKEN TORTILLA SOUP
1 onion, chopped
3 cloves of garlic
1 T olive oil
2 t chili powder
1 t dried oregano
1 28 oz. can crushed tomato
1 10.5 oz. can condensed chicken broth (or 4-5 cups of non-condensed broth)
1 1/4 c water
1 c whole corn kernels, cooked
1 c hominy (look by the cans of corn if you don't know what this is)
1 4 oz can Rohtel (look near the canned tomatoes if you don't know what this is)
1 15 oz. can black beans
1/4 c chopped fresh cilantro
2 chicken breasts
OPTIONAL TO TOP SOUP WITH:
crushed tortilla chips (or you can buy the tortilla strips)
sliced avacado
shredded monterey jack cheese
chopped green onions
Saute garlic and onion in the oil. Add the chicken broth and cook the chicken in it. Add everything else and simmer for 1-2 hours.
PARMESAN-PESTO CHICKEN
12 oz. pasta (I used penne and it was great)
1 pound chicken cut into 1/2 inch slices
salt and pepper
1 T olive oil
2 garlic cloves, minced
1/4 c green onions, thinly sliced
1/2 c pecans, chopped (I think next time I'll use pine nuts just because they're softer)
1/2 c chicken broth
1/2 c basil pesto
1 T minced fresh cilantro
1/2 c grated parmesan
pinch of red pepper flakes
1. cook pasta and set aside.
2. Season chicken with salt and pepper. In a LARGE saute pan, heat the olice oil over med-high heat and saute the chicken for 4 minutes or until cooked through. Add the garlic, green onions and pecans, and then saute for 1 minute.
3. Stir in pasta, chicken broth and pesto and toss until the pasta is well coated. Remove from heat and stir in the cilantro, the parmesan and the red pepper flakes. Serve with extra Parmesan on the side.
Enjoy! I know we did!