Chicken Tortilla Soup (hold the tortilla)

This recipe is delicious, filling, healthy (until I load it with cheese) and only gets better on day 2...but then again, what soup doesn't?

All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

Serves 8

Prep Time: 10 mins

Cook Time: About 60 mins (really, you are prepping & cooking at the same time)

This is a tomato based tortilla soup. 

What You Will Need:

Chicken Broth; 32 oz.  (I use low sodium) 
Tomatoes in juice; 28 oz. (julienne or chef cut) 
Diced tomatoes in juice with jalapeño; 14.5 oz.
White Corn; 15 oz. 
White Onion 
Garlic
Paprika
Chili Powder
Cayenne Pepper
Smokey Chipotle Seasoning
Garlic Powder or Garlic Salt (I use Garlic Dude from Garlic Shoppe in Gilroy)
Salt
Chicken Breast
Cojita Cheese
Cilantro
Avocado 

Let's Get Started:

1) Start by boiling 2 chicken breast. Once done, let cool then shred and set aside. This can all be happening while you work on the next steps. I add paprika and black pepper to the water as I boil the chicken.

2) In a pot, combine the cans of tomato (juice & all), corn (drained & rinsed), the chicken broth, and the following seasonings: 

•  1 tsp Paprika
• Dash of cayenne or more if you like it really spicy
• 1/2 tsp of chili powder
• Dash of a smokey chipotle seasoning 
• 1/2 tsp of garlic powder/salt
• Pinch of sea salt

Super Bowl Munchies!

Broncos Versus Seahawks! 

"Who's hosting and what are we eating?"

Whether your team is in the bowl or not you likely will have a spot in front of the TV this Sunday...even if it is just for the company, food, commercials and half time show. 

Below are five recipes that I will be serving my friends and family as we cheer on our team! 

*All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

1) Bacon Wrapped Stuffed Jalapeños:

I came up with this recipe about 8 years ago for a group of jalapeño loving friends and have been making it ever since (they don’t really give me a choice). I have tweaked it a bit over the years in order to simplify the process but keep the same great taste.  

Prep Time: 25-60 Minutes (depends how many jalapeños you plan on cleaning out)
Cook Time: 20-25 Minutes on 350 degrees 

What you will need:

Jalapeños
Cream Cheese
Bacon
Cilantro
Boysenberry Jam
Teriyaki Sauce

Let's Get Started:

1) Half the jalapeños and clean out the seeds (the seeds and the oils are what make these little guys spicy so do not scrape the seeds out with your finger and if you do more than 10 jalapenos I suggest even wearing gloves. Oh, and do not touch your eyes!) I use a grapefruit spoon to clean the peppers out.

2) Place a piece of cilantro in the emptied out pepper. Then fill with cream cheese. Don't be shy...fill it up. 

3) Next add another little sprig of cilantro. I love cilantro! 

4) Next is the weird and completely random step (1 of 2 anyway). Drizzle with teriyaki sauce (I prefer Veri Veri) and I do mean just drizzle. I just dip a knife in the sauce and drip it over the peppers...it can get a little messy.

5) Now, wrap it up in bacon and bake! 350 degrees for 20-25 minutes or until the bacon looks nice and brown.

6) Let cool and garnish with cilantro and boysenberry jam ( the second random ingredients. Heat the jam so it is a little runny and easy to drizzle on) as little or as much as you prefer. 

The sweet jam is the perfect match for this spicy and savory treat!