Slow Cooker Tortilla Soup

I have several tex-mex soups on this blog (here, here, ..etc) but this one may just be a new fave.  I have a little secret fall ingredient in there that gives it a little more substance, flavor and almost creaminess without a lot of calories! :)  Wanna guess what it is??  Pumpkin!  And did I mention this soup is easy?!?!?!

What you'll need:

1 small white onion, diced
2 cloves garlic, minced
1 (28oz) can of diced tomatoes
2 (4oz) cans of diced green chiles (I used one mild and one medium)
1 (15oz) can of Navy Beans (or pinto/black/great northern)
2 (32 oz) tetra packs (or 8 cups) chicken or vegetable broth
2 cups cooked chicken, diced
1 cup pumpkin puree
1 t. Paprika
1 T. Taco Seasoning (of your choice)
salt and pepper to taste

Place everything in the slow cooker and stir together.  Set on low for 6-8 hours or high for 3-4 hours.

I highly recommend some corn salsa, sour cream (or plain yogurt) and flour tortillas in strips or wedges for toppings.  Serve and enjoy!  Also goes very well with cheese (or chicken) quesadillas!

Mexican Gumbo (like Qdoba's)

Here's a somewhat homemade quick and delicious dinner!  It tastes almost exactly like Qdoba's Mexican Gumbo too!  Which is one of my very favorite things ever!

What you'll need:

Rice, cooked
Beans, heated
Chicken Tortilla Soup, heated (Progresso's is the most simliar to Qdoba's)
Pico or salsa
Shredded Cheese
Chicken (optional)

Layer and Enjoy!  :)

M.A.D.'s Chicken Enchilada Soup

I have quite the treat for you today!  My Mom's cousin just shared her recipe for Chicken Enchilada Soup with me, and gave me permission to share it with you!  I need to grab a couple of things from the store before I can make it, but I couldn't wait to share it with all of you!  Enjoy! :)  And thanks again to M.A.D.!!

Chicken Enchilada Soup:

1 onion chopped small - or 1 leek chopped small
2 ribs of celery sliced in pieces
2 carrots peeled and sliced in "coins"
Saute in some olive oil until tender.
Add 1 can chicken broth and 1 can water
1 can enchilada sauce 
1 large can (13 oz.) canned chicken (like from Sam's) including broth and broken up
2 t ground cumin
1/2 t thyme crushed or crumbled

Cook for at least 30 minutes.
Mix another 1/2 can water with 1/2 cup masa harina**. Mix until smooth. You might need more water to moisten all the masa. Gradually add all the masa mix to the above simmering mixture. You may need to add more liquid depending on how thick you want the soup.
Cook for at least 15 more minutes.
While hot take off the heat and add 1 C shredded cheddar cheese and stir until blended. Do not return mixture to heat as cheese will curdle.
Serve with tortilla chips.
*Note: We like lots of vegetables with our soup so that amount can vary - or you can add no veggies. Depending on the amount of liquid you add, it makes about 4 bowls of soup. One bowl is plenty for a meal and it keeps in the fridge and re-heats very well. 
**Note:  You can buy a 5 pound bag of it (which is a LOT) and now there is a smaller 2-3 pound bag available. Since I make it often, you can portion it out and put it in ziplock bags in the freezer to keep it fresh. And of course you can put the whole bag in the freezer. It's good for making homemade tamales!

Weeknight Dinner: Tuna Cakes

Here's a quick, easy and delicious recipe for Tuna Cakes.   Small Can of Tuna yields 3 good sized Tuna Cakes.  Easy to double or triple.

Tuna Cakes:
Small Can of Tuna
1/4 c. Bread Crumbs (either plain or seasoned)
1 Egg
1 T. Water
1/4 c. Veggies, chopped (peppers, onions, etc.)
Oil

1.  Heat about 1/4 " of oil in a skillet on medium high.  (I used a cast iron skillet but stainless would work well too.)
2.  Mix together the egg and water.  Add in tuna, bread crumbs and veggies then mix until well combined.  It will be fall apart.
3.  Make "cake like" (thick) patties and place in the heated oil.  Cook each side until golden brown.  Be sure to be careful with the hot oil.  Turn the cakes very slowly and carefully.

Serve with salad, or other sides.  Enjoy!

Chicken Cordon Bleu

I had a hankering for this comfort food today, so I tried my hand at it.  You may recall I made something similar back in December called Chicken Kiev and it turned out really well!  So here's my Chicken Cordon Bleu, that turned out equally as well! (If not better!)  :)

 Chicken Cordon Bleu:
Boneless Skinless Chicken Breasts (one per person or so)
Sliced Ham (Deli meat, leftover from spiral, etc...)
Mozzarella Cheese (Shredded or sliced)
Bread Crumbs (Plain or Italian)

 1.  Preheat oven to 375degrees.  Pound each breast until it's flat and thing enough to roll up. (Tip:  Try pounding one breast at a time in a Gallon size Ziploc with just the flat (not the bumpy) side of a meat tenderizer.  Much less mess!)

 2.  Place a slice of ham and some cheese in the middle (or so) of the pounded chicken.

 Get bread crumbs ready on a plate.

 3.  Roll up the chicken keeping the ham and cheese inside!  Then carefully roll in the bread crumbs.

 4.  Place on a greased baking pan.

 5.  Repeat process for each chicken breast.  

6.  Once they are all put together and placed on baking pan.  Bake for about 30 minutes or until done.  If yours are thicker then they will take more time, etc...

Just out of the oven!  Look at all that ooey gooey cheese ooozing out! :)

 7.  Plate and serve with your desired sides.  (Like salads, veggies, etc...)  I just hadn't gotten the rest of my plate together yet for pics...

Yum!  Just as good (if not better) than restaurant and store-bought ones!  :)