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

Coconut Pumpkin Curry Soup!

If you are a lover of Thai food, like myself, then you will absolutely love this soup!

Perfect for a cold winters day!

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)

What you will need:

Coconut Oil - 2 tbsp

Coconut Oil Spray

Coconut Milk - 3, 13 oz cans (you can use light but it will change the flavor and the consistency. Still good just different. I prefer regular & my husband prefers light; I like the brand Thai Kitchen)

Pumpkin - 1, 15 oz can (I like the brand Festival or Libbys; make sure it is Pure Pumpkin)

Yellow Onion - Medium size

Chicken Broth - 32 oz (I prefer unsalted but it is up to you)

Fresh Ginger

Garlic - 3 cloves

Red Curry Paste - 4 tbsp (more or less to taste; I like the brand Thai Kitchen)

Flour (about 1 cup to make a rue)

Salted Butter - 3 tbsp

Cayenne Pepper, Yellow Curry Powder, Cumin, Red Pepper Flakes, Coriander Ground Ginger & salt (here is the part where I have a hard time measuring...lets go with to taste or a dash here and a dash there)

Cilantro (enough to make it pretty)

Raw Pumpkin Seeds

Shredded Coconut 

Let's Get Started: 

1) Combine chicken broth, 1 can of pumpkin and 2 cans of coconut milk in pot. Add in all dry seasonings to taste. I would say a dash of each...sprinkle enough to have a good covering over the top layer. Go easiest on the red pepper flakes, coriander and ground ginger. Bring to a boil and then let simmer.