Lunch

Chicken Tortilla Soup + Corn Tortilla Strips

October 20, 2017 by Rebecca Rosati

Chicken Tortilla Soup brings so many flavors from the spice of cumin and green chiles to the filling of black beans, corn, and tomatoes then topped with the yummy goodness of avocado, homemade corn tortilla strips, Monterey Jack cheese, and cilantro. This soup couldn’t get any better!

After the 3rd time I ordered Chicken Tortilla Soup in the past two weeks I knew it was time I made up a batch of my own and it came out delightful! As a matter of fact, I love all of these ingredients so much I will keep listing them… red bell pepper, garlic, and shredded chicken with chili powder and sour cream. This recipe is delicious and I have been eating it all week long. With the temperature dropping a good 20 degrees next week, this recipe couldn’t hit the blog at a better time!

This is a hearty, comforting soup and really does taste better than any restaurant version… Plus, a lot of time soup is full of sodium. With this homemade soup you have full control over how much salt you add and with all the spices, you don’t even need salt.

I topped with homemade corn tortilla strips, cubed avocado, a generous dollop of sour cream and a bit of Monterey jack cheese. All of these toppings aren’t necessary so modify as you please, pepper jack cheese would be a delicious substitution to add even more heat. Either way, any or all of these toppings make this soup that much better! You can really modify any of the ingredients in this recipe. Use pinto beans, omit corn or peppers if you’re not a fan. That is one of the best parts of this soup, you can modify the ingredients yet it’s always easy and delicious.

5.0 from 1 reviews

Chicken Tortilla Soup + Corn Tortilla Strips

Author: The Well Dressed Kitchen

Recipe type: Soup

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

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Chicken Tortilla Soup brings so many Mexican flavors from the spice of cumin and green chiles to the filling of black beans, corn, and tomatoes then topped with the yummy goodness of avocado, homemade corn tortilla strips, Monterey Jack cheese, and cilantro.

Ingredients

1 pound chicken breast, cooked and shredded
4 cups chicken stock (or vegetable)
2 Tbsp. Olive Oil
1 medium sized onion, chopped
1 garlic clove, minced
1 red bell pepper, seeds removed and chopped
1 can diced green chiles
1 can black beans, drained and rinsed
1 (15 oz.) can corn, drained and rinsed
1 (15 oz.) can diced tomatoes
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
Monterey Jack Cheese, shredded (to top)
Corn Tortilla strips
Avocado, cubed (for topping)
Sour Cream (for topping)
Cilantro (for topping)

Instructions

Preheat oven to 375 degrees F. Mix chili powder, cumin, garlic powder, and salt. Place chicken breasts on parchment lined baking sheet. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Bake 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside the remaining spice mix.
While chicken is baking, heat 1 tablespoon olive oil in a pot over medium high heat. Add onions and sauté 1 to 2 minutes until translucent, add garlic and red pepper. Cook for 2 to 3 minutes or until veggies start to soften, then add the green chilies and remaining spice mix. Stir to combine then add black beans, corn, tomatoes and chicken stock. Bring to a boil, reduce heat to simmer. Simmer for 30 minutes, uncovered.
Add in cooked, shredded chicken and stir. Check seasonings, adding more chili powder for spice if needed and salt.
Turn off heat and allow to sit for 15 minutes before serving.
Just before serving, top with corn tortilla strips, shredded cheese, cubed avocado, sour cream and cilantro, if desired.

This soup will stay good in the refrigerator for 4 to 5 days when stored in an airtight container. Freeze any leftovers to have on hand for a quick dinner or lunch!

How to make Homemade Corn Tortilla Strips:

Preheat oven to 400 degrees F and line a baking sheet with parchment paper or aluminum foil (for easy clean up). Cut corn tortillas into strips. Place strips in shallow bowl and add 1 to 2 tbsp. of Olive Oil, sprinkle of salt and cumin. Toss to combine. Place in single layer on baking sheet and sprinkle with more salt. Bake in preheated oven for 10 minutes or until edges are crispy, watching closely to not burn.

Make Ahead Of Time In The Crock Pot:

To make this recipe even simpler, use the crock pot and have a meal waiting for you when you get home. In a large slow cooker add chicken and sprinkle all spices over top then add onion, garlic, red pepper, green chilies, black beans, corn, tomato, and chicken stock. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Shred chicken with a fork and add back to soup. Meanwhile, prep your toppings. Enjoy!

MORE FALL INSPIRED RECIPES:

Roasted Butternut Squash + Carrot Soup

Pumpkin Spice Granola + Pecans and Pumpkin Seeds

Spaghetti Squash Bowls + Skillet Shrimp and Roasted Veggies

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

Spaghetti Squash With Zucchini + Basil and Parmesan

October 3, 2017 by Rebecca Rosati

Spaghetti Squash with Zucchini + Basil and Parmesan is a great transition recipe from Summer to Fall. The days are getting shorter, the nights are drawing in, and Autumn is officially upon us. Despite my desire to prolong Summer, it looks, feels and smells like Autumn and I am starting to make a shift from Summer dishes to Fall inspired dishes.

I was inspired to create this recipe when I found these colorful zucchini at the Farmer’s Market this past Tuesday along with Fresh Basil. The basil smelled so amazing and tasted even better. At first, I intended to use Pasta but with all the fresh squash this time of year, I couldn’t help myself and used Spaghetti Squash for this recipe.

This dish is gluten-free, makes a great side or even a vegetarian meal.

Instructions:

Start by roasting the squash. Click here for step-by-step instructions on How to Roast The Perfect Spaghetti Squash.

Heat the olive oil in a large skillet over high heat, then add the zucchini and red pepper. Allow to cook for a few minutes until veggies start to soften, add the garlic and corn. Continue to cook for 2 to 3 minutes and finish with the juice of a lemon. Once the veggies are soft remove from heat and immediately stir in prepared spaghetti squash, basil, and parmesan cheese. Top with more basil and cheese before serving.

Make this Dish a Meal:

This dish would be so good with sautéed shrimp on top or grilled chicken. Click here for my Skillet Lime Shrimp Recipe.

Spaghetti Squash With Zucchini + Basil and Parmesan

Author: The Well Dressed Kitchen

Recipe type: Dinner, Side

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

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Ingredients

1 Spaghetti Squash
3 Zucchinis, stems removed and quartered
1 red pepper, diced
2 ears corn, shucked and cut off the cob (you can use frozen or canned)
2 tbsp olive oil
3 cloves garlic, peeled and minced
1 lemon, juice of
¼ cup fresh basil, leaves only and roughly chopped
¼ cup parmesan cheese, grated (plus more for topping)
Salt and Pepper, to taste

Instructions

Roast spaghetti squash. Heat olive oil in a large skillet over medium-high heat, then add the zucchini and red pepper. Allow to cook for a few minutes until veggies start to soften.
Add the garlic and corn.
Continue to cook for 2 to 3 minutes. Then squeeze the juice of a lemon on top.
Once the veggies are soft remove from heat, stir in prepared spaghetti squash and immediately combine with basil and parmesan cheese.
Top with more basil and cheese before serving.

MORE FALL INSPIRED RECIPES:

Roasted Butternut Squash + Carrot Soup

Pumpkin Spice Granola + Pecans and Pumpkin Seeds

Spaghetti Squash Bowls + Skillet Shrimp and Roasted Veggies

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

5 Foods To Eat In October

October 2, 2017 by Rebecca Rosati

Some of our favorite produce is fresh during the summer months and eating healthy may seem harder come colder weather. Even though Fall is here and the weather is cooler, there is still plenty of fresh produce to eat. Here are five foods you should eat this October.

1. Pumpkin

October is undoubtedly the best time of the year to get a pumpkin. Yes, of course, when I think of October my first thought is Halloween and carving pumpkins… but did you know you can get a pumpkin to eat too!? There are ways to incorporate pumpkin into your daily life… the meat of the pumpkin is great for roasting and don’t forget about the seeds, simply roast in the oven with a little bit of olive oil and salt and keep them on hand as a healthy, fall snack.

Enjoy Pumpkin Flavors with this Recipe:

Pumpkin Spice Granola + Pecans and Pumpkin Seeds

2. Squash: All Types

There are so many types of squash out there and some of the most common types we cook with in the fall season just happen to be two of my favorite… Butternut Squash and Spaghetti Squash.

Butternut Squash

I love making my Butternut Squash Soup, this is the sweetest squash of the bunch. When choosing your squash, choose one with a longer neck, it will contain fewer seeds and more flesh!

Try my Roasted Butternut Squash + Carrot Soup

Spaghetti Squash

Spaghetti Squash has a milder flavor and has a spaghetti like, stringy texture. Roast the squash in the oven at 400 degrees F for 40 minutes, allow to cool and use a fork to loosen the strands toss with your favorite sauce and you can eat multiple bowls without any guilt.

For step-by-step instructions on How To Roast The Perfect Spaghetti Squash, click here.

Try These Spaghetti Squash Recipes:

Spaghetti Squash Bowls + Skillet Shrimp and Roasted Veggies

Spaghetti Squash with Zucchini + Basil and Parmesan

3. Sweet Potatoes

Sweet Potatoes are hands down one of my favorite foods. They are naturally sweet and taste delicious by simply baking them. My guilty pleasure is french fries and these Sweet Potato Baked Fries are a must try!

Simple Baked Sweet Potato Fries:

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil. Cut sweet potatoes into long strips. In a large bowl toss sweet potatoes in olive oil, just enough to coat. Sprinkle with salt and pepper and garlic powder. Spread sweet potatoes in single layer on prepared baking sheet. Bake for about 25 minutes, until sweet potatoes are tender and golden brown, turning occasionally.

4. Green Beans

Green beans are packed with protein, iron and Vitamin A and with only 35 calories a cup, you will want to include green beans in your meal all month long. I roast Green Beans and they are delicious.

How to Roast Green Beans:

Simply toss in olive oil and season with salt pepper, place on a baking sheet lined with parchment paper and bake at 400 degrees F for 20 minutes.

5. Apples

October is the perfect month to eat all different types of apples. Fuji apples are one of my favorites and are in peak season. Venture out of your normal Red Delicious and grab a Fuji apple for your next snack.

For an October inspired, protein filled snack pair diced apples with Pumpkin Spice Peanut Butter by BNutty Peanut Butter. It’s only available for a limited time so DON’T MISS OUT. Check out all the delicious flavors here.

Chicken Tortilla Soup + Corn Tortilla Strips