CHICKEN TORTILLA SOUP

January 15, 2013

I love a hearty soup. And that is what this is! A hearty, hearty chicken tortilla soup. We love it with lots of extra lime! If you add a bit of milk or cream you’re nearly on your way to it becoming a very lovely white chicken chili. Sometimes I use canned corn for this, but if I have some fresh corn sliced from a cob it is even better. Lastly, I have been known on occasion to pulse the onion and bell pepper in the food processor for quicker chopping.

CHICKEN TORTILLA SOUP
Serves four

1 onion, diced
2 cloves garlic, minced
2 tablespoons coconut oil
1 chipotle pepper, diced
1 bell pepper, diced
2 tablespoons mexican seasoning
15 ounces corn
15 ounces black beans
1 tablespoon adobo sauce
3 chicken breasts, cooked and shredded
1 lime, juiced
4 cups vegetable broth
Cilantro
Tortilla chips
Limes

Saute onions with garlic and coconut oil in a stockpot over medium heat for 5 minutes. Add chipotle, bell pepper, and mexican seasoning, cooking for 3 more minutes. Add corn, black beans, adobo sauce, shredded chicken, lime juice, and vegetable broth to pot. Simmer for 20 minutes. Serve with cilantro, tortilla chips, and lime wedges.

4.0 from 1 reviews

HEARTY CHICKEN TORTILLA SOUP

Author: Rachel Schultz

Ingredients

1 onion, diced
2 cloves garlic, minced
2 tablespoons coconut oil
1 chipotle pepper, diced
1 bell pepper, diced
2 tablespoons mexican seasoning
15 ounces corn
15 ounces black beans
1 tablespoon adobo sauce
3 chicken breasts, cooked and shredded
1 lime, juiced
4 cups vegetable broth
Cilantro
Tortilla chips
Limes

Instructions

Saute onions with garlic and coconut oil in a stockpot over medium heat for 5 minutes.
Add chipotle, bell pepper, and mexican seasoning, cooking for 3 more minutes.
Add corn, black beans, adobo sauce, shredded chicken, lime juice, and vegetable broth to pot. Simmer for 20 minutes.
Serve with cilantro, tortilla chips, and lime wedges.

BROCCOLI & CHICKEN BRAIDED BREAD

January 8, 2013

Rachel Schultz

This one feels like a quintessential newlywed phase thing I made for us. There’s nothing about it that is particularly “themed” that way of course. But it just reminds me of when I was in the kitchen, cooking and learning a lot when we were first married. This feels like a fun, show piece of a dinner, but it is really not too hard or time consuming. That is especially true if you simply use crescent rolls for the dough! And you get to braid a little which feels exciting.

BROCCOLI & CHICKEN BRAIDED BREAD
Serves 2-3

3 chicken breasts, cooked and cubed
1 cup broccoli florets
1/4 cup onion, diced
1 bell pepper, chopped
1 garlic clove, minced
1 cup cheddar cheese, shredded
16 ounces crescent rolls (2 tubes)
Salt & pepper

Preheat oven to 375 degrees. Combine chicken in a large bowl with broccoli, onion, garlic, cheddar cheese, bell pepper, 1/4 cup olive oil, and salt & pepper. Open crescent rolls and arrange in a large rectangle on a lined baking sheet. Press dough to remove perforations. Slice 1 inch strands into each side of the dough, leaving an unsliced portion in the middle.

Arrange chicken filling in center area of dough. Bring alternating strands of dough to the center around filling, pressing lightly to seal. Bake for 25-28 minutes or until golden brown.

5.0 from 1 reviews

BROCCOLI & CHICKEN BRAIDED BREAD

Author: Rachel Schultz

Serves: 2-3

Ingredients

3 chicken breasts, cooked and cubed
1 cup broccoli florets
¼ cup onion, diced
1 bell pepper, chopped
1 garlic clove, minced
1 cup cheddar cheese, shredded
16 ounces crescent rolls (2 tubes)
Salt & pepper

Instructions

Preheat oven to 375 degrees.
Combine chicken in a large bowl with broccoli, onion, garlic, cheddar cheese, bell pepper, ¼ cup olive oil, and salt & pepper.
Open crescent rolls and arrange in a large rectangle on a lined baking sheet. Press dough to remove perforations.
Slice 1 inch strands into each side of the dough, leaving an unsliced portion in the middle.
Arrange chicken filling in center area of dough. Bring alternating strands of dough to the center around filling, pressing lightly to seal.
Bake for 25-28 minutes or until golden brown.

Adapted from All Recipes.

CROCKPOT COCONUT HOT CHOCOLATE

December 16, 2012

Rachel Schultz

Be warned, this is the creamiest of rich, chocolate-y drinks. And that’s saying something. It’s not until I drink real hot chocolate that I realized how diluted my taste buds have become from the instant powder stuff. (Not knocking powder users, though. If I’m in a pinch I still will sometimes.) I’m just saying this thing is pure liquid dessert. Not to be confused with something mild for the faint-of-heart sipping. And isn’t the graham cracker rim adorable!

CROCKPOT COCONUT HOT CHOCOLATE
Serves 9-10

45 ounces coconut milk
30 ounces sweetened condensed milk
8 ounces milk chocolate, chopped
1/4 cup cocoa powder
2 teaspoons vanilla
1/4 teaspoon salt
Shredded coconut
Whip cream
Marshmallows
Graham cracker crumbs

Combine coconut milk, condensed milk, vanilla, salt, cocoa powder, and chocolate to crock pot.

Mix to combine. Cook on low for 2 hours, stirring every 15-30 minutes.

Pour into graham cracker-rimmed mugs and top with coconut, whip cream, and marshmallows.

crockpot coconut hot chocolate

Author: Rachel Schultz

Serves: 9-10

Ingredients

45 ounces coconut milk
30 ounces sweetened condensed milk
8 ounces milk chocolate, chopped
¼ cup cocoa powder
2 teaspoons vanilla
¼ teaspoon salt
Shredded coconut
Whip cream
Marshmallows
Graham cracker crumbs

Instructions

Combine coconut milk, condensed milk, vanilla, salt, cocoa powder, and chocolate to crock pot.
Mix to combine. Cook on low for 2 hours, stirring every 15-30 minutes.
Pour into graham cracker-rimmed mugs and top with coconut, whip cream, and marshmallows.

Adapted from How Sweet Eats.