Baja Chicken Soup

With Cinco de Mayo just around the corner - why not spice up your life with some Baja Chicken Soup?!  For some reason - it's still cold here!!!  And... I hear we're not the only ones experiencing strange weather.

WHERE IS THE SUN?

Yields roughly 10 servings at 1 ¼ cup each

Nutrition Information:  112 calories, 16g carbs, 1g fat, 13g protein, 5mg Cholesterol, 332mg Sodium, 4g sugar, 3g fiber

Ingredients:

• 1 pound chicken breast (16 ounces)
• 1/3 cup raw pearled barley
• 2 cups chopped celery
• 1 cup chopped carrots
• ½ cup Cookwell & Company Green Chile Stew (45 cal)
• 1 jalapeno pepper
• 1 container Pacific Organic Tortilla Soup Base (or chicken stock)
• 1 ½ cups chopped asparagus
• 1 cup frozen green beans
• ½ cup chopped red onion
• ½ cup frozen yellow corn
• 3 large cloves garlic
• 1 cup chopped cilantro
• Cumin, Coriander, Oregano, and Chili Powder to taste
• 4 cups water

Directions:

1. In a large pot, add chicken, celery, carrots, pepper, asparagus, green beans, onion, garlic, and corn.  Spray with misto (or with a little olive oil) and sauté for a few minutes.
2. Add Cookwell and Company Green Chile Stew and stir.
3. Once fragrant, add Pacific Organic Tortilla Soup Base and barley.  Bring to a boil.
4. Add water, bring to a boil, and turn stove off.
5. Add spices and cilantro and let set for 20 minutes.

Chicken with Leek and Mushroom Soup

One-pot meals are essential sometimes.  On Sunday night, I came home really late from a trip.  I wasn't able to make it to the store until late Monday night and when I came home - there was nothing to eat.  So, I decided to throw something together.

Over the years I've learned that if you're at the store and you don't know what to cook for dinner - buy a protein, vegetables, broth, and maybe a can of crushed tomatoes.  No matter what, you will be able to create something when you get home.

This is a great freezer recipe, as I now have 8 dinners and/or lunches waiting for me.  Add whatever seasonings you like best.  I was tired and hungry when making this dish - so it might need some additional "flare".

I added a small slice of bread, which REALLY expanded, and a sprinkling of parmesan :)

Yields 8 servings at roughly 1-¼ cups each.

Nutrition Information:  125 calories, 7g carbs, 1g fat, 12g protein, 22mg Cholesterol, 367mg Sodium, 1g sugar, 2g fiber

Ingredients:

• 16 ounces Boneless, Skinless Chicken Breast (1 pound)
• 1 cup chopped carrots
• 2 cups chopped celery
• 2 ½ cups sliced leeks
• 8 ounces sliced Monterey Mushrooms
• 4 cups Chicken Broth
• 3 cups water
• 2 bay leaves
• 1 tablespoon thyme
• 1 teaspoon dill
• 4 cloves garlic, minced
• Garlic salt, S&P, and red pepper flakes to taste

Directions:

1. Chop all vegetables and throw in pot.
2. Lightly sauté vegetables while slicing chicken into bite size pieces (about 1 inch cubes).
3. Throw chicken and garlic in pot and lightly sauté – for 1 minute.
4. Add chicken stock, water, and bay leaves.
5. Bring to a boil and let boil for 4 minutes.
6. Turn stove off and add seasonings.
7. Enjoy a warm soup with your favorite bread or cheese.