tortilla

Chicken Tortilla Soup

By in GF Mains, Gluten Free, Lunch, Soup 5 Comments Tags: , , , , , , ,

It”s soup season! And, I couldn”t be happier about it. Soup is so comforting, flavourful and easy to make, and that fact that is warms you up instantly from the inside out is an added bonus. I find my feet and hands cold constantly these days and I”m wrapped up in my sweater for most of the day. But after a couple bites of soup the sweater goes off and I”m warmed right through.

Although soup is generally easy to make, it”s not always quick. I”ve had my eye out for quick soups for a while now. I”m lucky enough to have my hubby come home for lunch every day and I like to occasionally make a quick, warm, fresh meal to get us out of the sandwich/leftovers doldrums. Quick, being the key word because although we can take our time with supper, lunch has more of a time constraint.

This soup fits the bill on all accounts. It”s made from start to finish in 30 minutes (great for a last-minute dinner too), it”s so flavourful (the first chicken tortilla soup my family has actually loved), has just the right balance of flavours (I”ve tried so many versions of this soup that were far to tart and lacking in flavour) and it”s a warming, nutritious meal for the middle of the day. I know it”ll be on the table often when we”re in need of something to warm our bellies and our toes.

Chicken Tortilla Soup

You can use partially frozen chicken in this soup, making it perfect for a quick, last-minute meal. Thaw the chicken just enough to cut it into chunks, then add it to the pot as directed.

  • 1/2 onion, diced

  • 1 teaspoon salt

  • 1 red bell pepper, chopped

  • 1 garlic clove, minced

  • 1 teaspoon ground cumin

  • 4 cups chicken broth

  • 1 bay leaf

  • 1.5 cups frozen corn

  • 1 (15 oz.) can diced tomatoes

  • 1 pound boneless skinless chicken breasts, chopped into bite size pieces

  • juice of 1 small lime

  • To serve: crushed tortilla chips, shredded cheese, sour cream, chopped green onions, cilantro

In a large saucepan, heat a bit of oil over medium heat. Add onion, cook until softened. Add salt, bell pepper, garlic and cumin, cook for 2 minutes. Stir in broth, bay leaf, corn, tomatoes and chicken. Bring to a boil, lower heat and simmer for 10-15 minutes until chicken is cooked through. Add lime juice, simmer for several minutes. Remove bay leaf and serve with desired toppings.

Adapted from Weelicious.

Kids in the Kitchen: Tortilla Pizzas

By in Kids, Lunch 11 Comments Tags: , , , , ,

Kids in the Kitchen: Tortilla Pizzas

I think it”s great to get kids in the kitchen early and even to arm them with recipes so that once they”re a little older, and staying home alone, you know they can take good care of themselves in the kitchen (without you having to worry about the house exploding while you”re gone).

I first came up with this idea just before we moved. Our house was becoming more and more depleted of ingredients and we had some leftover pizza toppings and an opened package of tortillas. My hubby was gone on a business trip so I wanted to make something quick for me and Max. This was the first thing that popped into my head and I must admit, I didn”t expect us to like it so much.

This is a great recipe for kids to learn to make on their own – my son had so much fun and was so proud to make a pizza all by himself. And, they won”t be the only ones enjoying it, it makes a yummy quick lunch for us adults too. :)

It”s also a great project to do to when the kids are bored out of their minds, being stuck inside all winter. Take a little extra time on lunch and watch them get excited about making their own creations and then eating every last bite.

A Few Topping Ideas

These personalized pizzas are a great way to use up those leftover scraps of veggies and meat that you”re not sure what to do with. Here are a few ideas.

Sauce:

  • pizza sauce

  • pesto

  • dressing (such as southwestern ranch)

  • salsa

  • leftover bolognese/pasta sauce

  • cream cheese

  • refried beans

Meat:

  • leftover chicken

  • sandwich meat

  • taco meat/fajita filling

  • leftover ham

  • vegetarian: beans

Veggies/Fruit:

  • bell peppers

  • mushrooms

  • green onions/onions

  • pineapple

  • corn

  • spinach

And don”t forget the cheese!

Tortilla Pizzas How-to

A step-by-step guide for the kiddos.

Step One:

Assemble ingredients and place a tortilla on a baking sheet. Top with pizza sauce.


Step Two:

Put on desired toppings – be as creative as you like. :)


Step Three:

Top with cheese. (Mom and Dad – avoid the urge to help them make it perfect.) :)


Step Four:

Place the baking sheet in a preheated oven. Bake at 450ºF (or under a broiler) until the cheese is melted and the tortilla is crisp. Make sure to keep your eye out for the “boiling” cheese! :)

P.S. If you”ve got one, you could make these in a toaster oven to be more kid-friendly.


Step Five:

Remove from the oven, cut into slices and enjoy!

Tortilla Salad Bowls

By in Breads, Fall, How-to's, Kids 15 Comments Tags: , ,

Tortilla Salad Bowls

My son is already beginning to chase me around the house. He giggles and giggles as he runs after me with some sort of object that he believes is scaring me. I have a feeling this mother is going to have her fair share of running away from little boys who are chasing her with weird and disgusting things. The older they get, the worse the things will become and the more I will actually be running for my life. Perhaps I should not be encouraging this action at such a young age? But, it”s hard not to when it”s just so darn cute!

These Tortilla Salad Bowls are so much fun. They dress up the everyday main dish salad and turn it into something special. What child would not want to dig into a salad when it is being hosted in such a cute little package? I know it sure makes me a lot more eager to dig in. They could not be easier to make and are still uber healthy, because there are no oils used to crisp them up. The restaurant version is usually a deep fried corn tortilla, virtually turning into a gigantic chip. And, although they are yummy, it kind of defeats the purpose of eating a salad in the first place. This is a much healthier alternative and equal the amount of fun.

Speaking of salads. I am kind of in a side-dish salad rut. Anybody have some quick and tasty side-dish salads they would like to share?

P.S. I took part in a Virtual Jam Swap hosted by Amy of Under the High Chair. You should really head over and take a look at the roundup. There are sooo many yummy jams to be found!

tortilla bowls

Tortilla Salad Bowls

  1. Take large sheets of aluminum foil and scrunch them up into balls approximately 3 inches in diameter. (You can make them larger or smaller depending on the look you are going for.)

  2. Wet each tortilla (8-9 inch) by running through tap water or giving it a quick dip in a pan filled with water. The point is to moisten it enough that it is flexible, not to make it sopping wet.

  3. Drape the tortillas over the foil balls, pleating them into the shape that you want. They will naturally drape over the ball as they bake, but I like to give them a bit of help with the shape so that I get the look I want.

  4. Place them on a baking sheet and bake at 400ºF for about 5 min. until starting to crisp up. Remove from oven, flip over, take out the foil balls and bake for another 2 min, until lightly browned and crisp.

  5. Let cool. Fill with salad fixing and enjoy! :)

* For added flavour, sprinkle the tortilla bowls with spices that match your salad, just before baking. I sprinkled mine with homemade Cajun Seasoning and served it with a Cajun Chicken Caesar Salad.

*  The foil balls can be easily used over as many times as you like, so there is no need for waste. Why not make two foil balls and bake them 2 at a time?

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