Chicken Tortilla Soup

This recipe is very tasty.  And if you make the make-ahead chicken and rice, it will literally take less than 15 minutes!  I got this recipe here.

Ingredients:

1 quart chicken broth

1 cup tomato salsa (2 tomatoes & 1/3 cup cilantro)

1/4 cup fresh lime juice, plus 4 lime wedges

1 1/2 cups Pulled Chicken ( < find recipe here)

3 cups Rice Pilaf ( < find recipe here)

Dash of red pepper flakes

Optional toppings:

Shredded Monterey Jack

Sour cream

Avocado, thinly sliced

Cilantro

Crushed Tortilla Chips

Directions:

In medium pot, bring broth and lime juice to boil. Add chicken and red pepper flakes.

Once chicken is heated through, add rice and tomato salsa.  

After a minute, rice and tomatoes should be hot.  (Don't over cook or rice will become soggy and tomatoes will disintegrate)

Transfer to bowl and add toppings.  Easiest meal ever!

<3 Saleena

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Make Ahead: Shredded Chicken & Rice Pilaf

This semester, all of my classes are in the evening so I have had to get creative with planning dinners for the week.  Rachael Ray has a list of One Month of Make-Ahead Meals, and instead of making enough for the full month, I made some modifications to the recipes because I am only feeding two mouths.  Below are my changes, and if you want the original recipes, go here.

Ingredients:
4 pounds skinless boneless chicken breasts
1 TBSP EVOO
1 Lemon, cut into wedges
1/2 tsp paprika
1/2 tsp dried thyme
Salt and Pepper

Directions:

Oven at 325 degrees.

Place chicken on baking sheets, drizzle with the EVOO and squeeze the lemons on top. Sprinkle with the paprika and thyme; season with salt and pepper. Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 to 50 minutes. Let cool for 15 minutes.

Roast until cooked through and juices run clear when the pieces are pierced with the tip of a small, sharp knife, 30-35 minutes. Let cool for 15 minutes.

Once its cool enough, use two forks to shred the chicken.

Rice Pilaf Ingredients:

3 tablespoons EVOO

1 onion1, cut into 1/2-inch pieces (about 4 1/2 cups)

3 Jalapeños, minced

Salt and pepper

3 1/4 cups long-grain rice

2 1/4 cups chicken broth

4 bay leaves

16 ounces frozen peas

Directions:

In a 7-qt. dutch oven or large skillet, heat the EVOO over medium-high heat. Add the onion, jalapeños, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.

Add the rice and cook, stirring, for 1 minute. 

Add 2 1/4 cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. 

Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves.

Once the chicken and rice has cooled, divide into 1-cup portions and transfer to resealable plastic sandwich bags or containers and place in freezer. When ready to use, thaw at room temperature for about 30 minutes, or pop into the fridge in the morning and thaw all day.

And when it comes to making dinner, the hard work is done!  How easy is that!

Let me know if you decide to do this, and how it works out for you!  I loved it and will definitely be doing it again :]

<3 Saleena

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