Chicken Tortilla Soup

Ok I can't say enough about this soup. In short, it's AMAZING! When I first made it I read the recipe over 3 or 4 times because I kept thinking I was forgetting some ingredients. But nope! There are very few ingredients, which makes it an even greater recipe! Seriously so good, you have to try it out! From Our Best Bites

2 chicken breasts or 6 chicken tenders
1 large onion, chopped
5-6 cloves garlic, minced or pressed
4 cans chicken broth
1 15-oz. can chopped or diced tomatoes
2 seeded jalapeno peppers (optional)
1/4 c. fresh lime juice(3-4 limes). Don't even think of buying the stuff in a bottle! This is the key ingredient
1 tsp. salt
1/4 tsp. black pepper

TOPPINGS:


Store-bought tortilla strips, or 2-3 corn tortillas, plus oil for frying
Avocado (my FAVORITE part)
Grated cheese
1/4 c. cilantro

Cook chicken as desired (bake, boil, grill I prefer in the crockpot) with a little bit of taco seasoning and shred.

In a large stockpot, heat some olive oil over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes.

While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, chop the cilantro, cut up the avocado, and fry the tortillas (or break up chips). Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.

Enjoy!!! And then come back and tell me what you think!

Black Bean 'n Pumpkin Chili

Yes, ladies and gentlemen-PUMPKIN! I originally tried it because I was so curious about pumpkin being in chili and I ended up LOVING it! It so hearty, and just plain delicious.

Ingredients

• 1 medium onion, chopped
• 1 medium sweet yellow pepper, chopped
• 3 garlic cloves, minced
• 2 tablespoons Olive Oil
• 3 cups chicken broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2-1/2 cups cubed cooked turkey (I used ground)
  
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt

Directions

• In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.
• Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings