Servings: 6-8 You’ll need: 1/2 medium onion finely chopped 2 Tbsp. olive oil 3-1/2 cups boiled hot water 1 Tbsp. chicken bouillon 1 pound boneless, skinless chicken breast, trimmed of all visible fat and cut into 1/4″ x 1″ strips 1-1/2 tsp. Worcestershire sauce 1 cup salsa (also, see Karen’s Favorite Salsa Recipe) 15 oz. can diced tomatoes (undrained) or fresh Roma tomatoes, diced 1 Tbsp. roasted red pepper strips, chopped 1 Tbsp. ground cumin 1-1/2 tsp. chili powder 10 oz. (1-1/2 cups) frozen corn niblets 1/2 cups shredded low fat mild cheddar cheese 1-1/2 cups baked corn tortilla (strips or chips) Fat free sour cream Ground black pepper and salt (optional) In a large Dutch oven or saucepan add olive oil. Heat to medium-high and saute chopped onions, stirring continuously, until onions become transparent, about 5 minutes. Add boiled hot water. Stir in chicken bouillon and stir, until completely dissolved. Stir in Worcestershire sauce. Add cut up chicken breast meat and cook thorough, while stirring, approximately 30 minutes. Next, add chopped roasted red peppers, diced tomatoes, cumin, chili powder and corn niblets. Continue stirring soup while simmering on low heat for another 20 minutes. Stir in (optional) ground black pepper and salt to desired taste. Cover and set heat to warm, until ready to serve. Ladle soup into 6-8 individual soup bowls and serve with a “dollop” of fat free sour cream, sprinkled with shredded cheddar cheese and strips of baked corn tortillas. Karen’s Note: For an even more filling soup; stir in 1-2 cups of precooked brown, white or (Karen’s Favorite) left-over Spanish Rice, when stirring in vegetables and seasonings. Also, precooked and left over slow cooked & refrigerated chicken or grilled chicken breast (kept cold) for an even more tantalizing flavored Chicken Tortilla Soup!
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Servings: 4 You’ll need: 2 cups precooked white or brown rice 1 14.5 oz. can low fat reduced sodium chicken broth 1 10 3/4 oz. can low fat reduced sodium cream of chicken soup 2/3 cup frozen peas* 2/3 cup frozen corn* 1 large can chicken breast meat 2 Tbsp. parsley 2 tsp. garlic powder 2 tsp. onion powder 2 tsp. poultry seasoning 4 tsp. ground black pepper In a medium pan heat chicken broth on medium/high heat. Stir in frozen vegetables, cover and reduce heat to low. Cook for 5 minutes, while covered. Stir in cooked rice, chicken and cream of chicken soup. Stir in all seasonings, except ground black pepper. Set heat back to medium and stir continually until completely mixed and at a creamy consistency. Stir in ground black pepper and serve. Karen’s Note:You can substitute 1-1/3 cups of frozen mixed vegetables or any blanched or steamed vegetable of your choice, but make sure it is smaller than bite size and do not over-cook. Servings: 4-6 You’ll need: 1-1/2 lbs. beef stew meat, trimmed of visible fat 1-1/2 Tbsp. canola oil (optional) 2 Tbsp. Worcestershire sauce 2 tsp. seasoned salt 1-1/2 Tbsp. flour 2 tsp. onion powder 2 tsp. garlic powder 1-1/2 cups water 1/2 small onion, quartered and sliced 1-2 celery stalks, cut into sticks 8 oz. baby carrots 4-5 small potatoes, peeled and quartered 2-3 bay leaves 1-1/2 tsp. ground black pepper 1-1/2 tsp. salt Non-stick cooking spray In a medium pan or large Dutch oven heat (optional) canola oil or non-stick cooking spray over medium-high heat. Begin browning meat, while stirring, on all sides. Add Worcestershire sauce, seasoned salt, onion powder, garlic powder and half each of salt and pepper. Continue browning, while stirring for at least 15 minutes. When meat is browned on all sides, stir in flour, until fully coated. Spray non-stick cooking spray inside slow-cooker crock. Add half of the cut vegetables and add coated meat to the crock and set heat to high. Add 1-1/2 cups of water into the Dutch oven and set heat to low. Stir all remainder of meat, flour and drippings into the broth and add the remainder of salt and pepper, and stir for about 5 minutes. Pour broth in to the crock and stir. Add the rest of the vegetables and stir mixing all ingredients together. Cover and cook on high heat for at least 3 hours or until the vegetables are “fork tender”. Set heat to low and stir every 1/2 hour, until ready to serve. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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