Chicken Tortilla Soup and Our Weekly Meal Plan
I hope everyone is enjoying their Sunday. Ours is pretty rainy here on the Emerald Coast. On the way home from church today Mr. Blue Eyes and I decided that the weather today called for cozy, comfort food. That is when I immediately turned to my families cookbook and to one of my FAVORITE recipes from one of my aunties…
Chicken Tortilla Soup.
Mr. Blue Eyes and I could seriously eat Mexican every night (and we just about do, last night we had Mexican takeout). Also, Baby Blue Eyes is seriously craving spice! Back to the recipe…
This recipe is light and yummy and gives you the opportunity to improvise if you choose (you will see that I did). Best of all there is not a lot of chopping and cutting!
Chicken Tortilla Soup Ingredient List
*6 Tbsp. Vegetable Oil
*8 Corn Tortillas, chopped (We only had flour so I used 2)
*6 Garlic Cloves, minced (We only had a jar of minced so that is what I used)
*1/2 C. Chopped Fresh Cilantro
*1 Medium Onion, chopped
*1 Can Diced Tomatoes (28 oz.)
*2 Tbsp. Ground Cumin
*1 Tbsp. Chilli Powder
*3 Bay Leaves
*6 C. Chicken Stock
*1 Tsp. Salt
*1/2 Tsp. Cayenne Pepper (We used Paprika)
*4-6 Cook Chicken Breast Halves, Shredded or Cubed
Optional for Serving
*Monterey Jack Cheese, Shredded
*Avocado, Pitted, Peeled, and Cubed
*2 Corn Tortillas, sliced and fried crisp
Begin by cooking the chicken. I used a little bit of olive oil to cook it and then shredded it.
Next, heat the oil in a large saucepan over medium heat. Then add tortillas, garlic, cilantro, and onion. Mix these ingredients together and saute for 2-3 minutes.
After 2-3 minutes stir in the tomatoes and bring to a boil.
When the soup begins to boil add the cumin, chili powder, bay leaves and chicken stock. Return to a boil.
Reduce the heat and add the salt and cayenne pepper and simmer for 30 minutes.
Then remove the bay leaves, stir in the chicken and reheat.
When I added the chicken to the soup I also added a can of black beans (Mr. Blue Eyes favorite).
Optional: Garnish with Monterey Jack cheese, avocado, sour cream, and tortilla chips.
Weekly Meal Plan
While Mr. Blue Eyes and I were out to dinner last night and out to breakfast this morning we were talking about how we need to become more cost conscious of what we are spending on meals. This will be especially important when our little Baby Blue Eyes arrives. We also have a major problem with going to the grocery store, not because we like it but because we don’t plan our meals until 5:00, after work. All these grocery trips (grocery stores after work when you are hungry and pregnant = not a good combination) throughout the week increased what we have been spending because we always pick up extra items that we weren’t planning. To help us cut down on grocery trips and hopefully the bill Mr. Blue Eyes decided that we were going to try planning our meals out for the week and by we he meant me! So here goes our first attempt. Of course I headed to Pinterest to help me select some recipes and boy did I hit the jack pot !
Sunday: Chicken Tortilla Soup (recipe above)
Monday: Fajita Marinated Chicken with Rice and Beans
Tuesday: Honey Garlic Chicken with Rice
Wednesday: Meatball Subs
*I blogged about this Here*
The meatball subs are super easy. I just throw some frozen meatballs in a crock pot with any pasta sauce that sounds good. Then I add about a cup of water and some parmesan and let the meatballs cook. At the grocery store I just picked up some hoagie buns and provolone cheese slices to make the sandwiches.