Chicken Tortilla Soup

Found this recipe and it sounded good.  Set out to make it as easy as possible

1 lb chicken  (about 2 good size breast)
2 cans of whole kernel corn
2 cans of Rotel Tomatoes
Onion diced
32 oz. Carton of chicken broth
1 teaspoon of the diced up garlic in a jar
1/4 teaspoon chili powder
1 1/2 teaspoon salt
1 teaspoon black pepper
Monterey Jack cheese and  tortilla chips

Pour the broth into large pan. Can also be done in a crock pot.  I cut the breast in half horizontally so they would could quicker.
Lay then in the broth and cook slowly until they are done.  Remove and let cool.  Meanwhile
add every thing else except the cheese and chips.  When the chicken is cool enough to handle,
tear into bite size pieces and return to soup.  Cook on low 20-30 minutes.  Top with Monterey
Jack cheese and serve with tortilla chips.

FYI  You can control the "heat" (spicyness) by the kind of Rotel you buy.

Also, adjust the "soupiness" by adding less broth, if you like.

If you like cilantro is a nice addition to this soup.

After you've ladled  the soup into your bowl you can add a squeeze of fresh lime, chopped up fresh avacado instead of or in addition to the monterey jack cheese.

Another one pot pasta Dish

I like smoked sausage and I have several recipes that I use them in.  I often buy them when they are on sale and just drop them in the freezer until I'm ready to use.  I guess that's what drew me to this recipe.  Another easy dish using smoked sausage.


In a large pan or dutch oven with a lid, add 1/4 butter and melt.  Then add...
1 cup of diced onion
1 pound of smoked sausage that has been sliced
2 cloves of minced garlic (1 teaspoon if you buy the kind already minced in the jar like I do)
1/2 teaspoon each of salt and pepper

Cook on low heat until the onions are done.

Add 2 cups of chicken broth
1/2 cup of heavy cream (milk will do)
8 ounces of dried pasta, anything small will work
1 can of diced tomatoes (use rotel if you would like it kinda spicy)
1/2 cup grated Monterey jack cheese
 
Stir and let come to a boil then reduce the heat to a simmer and put the lid on.
Simmer for 15 minutes. Remove the top and stir.  It's ready to eat with your favorite bread.
Sprinkle some more grated cheese on the top and some diced green onion just before serving.

Butter Bean Soup

Looking at the left over ham on Christmas day,  I remembered a soup my mother use to make and I set out to recreate it.  It turned out just as I remembered.

I took the left over ham and diced up all the remaining ham.  When there was nothing left but the bone, I submerged the bone in water and simmered to create a broth.  I set the broth aside.  Meanwhile I melted about 1/4 stick of butter and added a diced onion.  I then added the diced ham and sautéed until the onion was done. I then added back the broth and a small bag of dried large white limas.  I cooked slowly until the butter beans were done.  As they cooked when I felt I needed more liquid I just added chicken broth.  Salt and pepper to taste and a pan of hot corn bread and dinner was ready.