Chicken Tortilla Soup

This recipe, like many that I use, came from someone else.  I got it from a co-worker, but it has become one of my staple recipes, especially when cooking for a crowd.  It is super easy to throw together.  I like to grill up several pounds of chicken to store in the freezer for recipes like this; it makes the prep time very short (about 15 minutes).  I love using my Ninja to cut the prep time even more, but a good 'ole fashioned knife and cutting board will do the job just as well.

Ingredients:

2 tsp. olive oil
1 small onion, chopped 

1 can chopped green chiles

2-3 cloves garlic, finely diced

1 lb. diced or shredded chicken, cooked
1/2 tsp cumin
4 cups water

4 chicken bouillon cubes
2 cans Great Northern white beans (can also use pinto)
1 jar Salpica Cilantro Green Olive Salsa
2 Tbsp chopped cilantro
1 can evaporated milk


Directions:

1.  I use my Ninja to chop the onions.  Saute the onions in the olive oil for a few minutes.  Add the green chiles, stir, and cook until bubbly.  Add the garlic.  Saute for a couple minutes.
2. To chop the cilantro, put a cup of the water in the Ninja with the cilantro.  Pulse several times to chop really fine.
3. Add the chicken, cumin, 3 cups water, chicken bouillon, beans, salsa, and water/cilantro mixture.  Let simmer for about 15 minutes or put in a crock pot to keep warm for several hours.
4. Add the evaporated milk right before serving (the soup won't get its creamy look until after the milk is added).  I love this soup served with chopped avocados and tortilla chips. 

Throw Together Chicken Stir Fry

I chose to start with this recipe because it is probably the first that I came up with on my own.  Don't get me wrong, I love to "embellish" or combine recipes that I come across on the internet or my cookbooks, but this is the first that I completely made up on my own, without consulting any outside sources.  I call it "Throw Together Chicken Stir Fry" because it really is just that.  The secret recipe is that there is no recipe; I literally just threw together whatever I happened to have on hand.  And the result was something I found pretty tasty.  My proportions are only approximations; feel free to adjust to your tastes.  I don't actually measure when I make this.  This should feed around 4-6 people; however, this recipe can be adjusted to whatever size you need.

Ingredients: vegetables (carrots, cabbage, green or red onions, green or red peppers, celery, etc), chicken breasts, white rice, olive oil, garlic, soy sauce, crushed red pepper

1. Cut up whatever vegetables you have on hand (carrots, cabbage, green or red onions, green or red peppers, celery, etc) into even, bite-sized pieces.  I prefer to grate carrots, but if you like them crunchier, you can cut them as well.  You'll want about 2 cups of cut veggies.  Cut two chicken breasts into small, bite sized pieces as well.
2. Boil 4 cups water.  Add 2 cups white rice (I like jasmin), stir, cover, and let simmer for 20 minutes.  Fluff with a fork.
3. Meanwhile, heat some olive oil in a large frying pan.  Add the chicken and some garlic.  Cook until the chicken is done.  Set the chicken aside.
4. Add a little bit more olive oil to the pan and let it get nice and hot.  Add the vegetables along with a little more garlic.  Stir fry until the vegetables are crisp-tender (about 3-5 minutes).  
5. Add the chicken back to the pan.  Add about 1/2 cup soy sauce and 1/2 t crushed red peppers (optional) to start.  Stir in the cooked rice.  Add more soy sauce and crushed red pepper to taste. 

**Teriyaki sauce, stir fry sauce, or hoisen sauce can also be added for a different flavor. 

I love to cook.

I have learned over the past few years that I love to cook.  It has become a sort of escape for me.  When I am stressed, I love to cook.  When I am happy, I love to cook.  When I need to think, I love to cook.  When everything seems to be going wrong, I love to cook.  I do not claim to be a professional chef or expert baker.  I know that there are thousands out there much more skilled than I am.  All I claim to be is a regular college student with a simple passion for creating easy, simple, delicious, real meals.  My favorite part of cooking is sharing what I have created with the people that I love and care about.  It just is not the same when I cook for only myself.  I love it when people ask me how I made something or request a recipe.  That's why I started this blog.  To share the delicious recipes that I stumble upon (or occasionally make up myself), along with a few tips and tricks that I have learned, with my friends and family.  And I would love for you to do the same, so please feel free to share your "secrets!"