This year, I’m trying to keep my new recipes to a minimum, so that I can really perfect or at least memorize a few of our favorites. However, I did want to try at least one new recipe each month.
Well, during my visit with my MIL and DIL a few weeks ago, I found a calendar from the Dairy Farmer’s Association. I have no idea where they would get a calendar like that, but I think it’s awesome. So, they let me take it home. The recipes all look pretty easy, and since it’s one a month, it’s perfect for what I’m trying to do this year.
So for January, the recipe was a Creamy Chicken Tortilla Soup.
I got to use my brand new Dutch oven that I got for collecting points at my local grocery store.
Creamy Chicken Tortilla Soup
3 Tbsp Unsalted Butter
1 lb boneless, skinless, chicken breast, chopped
1 medium yellow onion, diced
3 Tbsp all-purpose flour
1 Tbsp chili powder
2 tsp ground cumin
3 cups (99% fat free) chicken broth
3/4 coup reduced fat (1%) Milk (the recipe called for 2%, but we had 1 %)
3 cans of Rotel Diced Tomatoes with green chilies
1 can Great Northern beans, rinsed and drained
1 can of whole kernel corn, drained
2 cups reduced fat Mexican style shredded Cheese
2 Tbsp chopped fresh cilantro
2 Tbsp chopped fresh chives
1. In a Dutch oven over medium-high heat, melt butter and cook chicken until lightly browned, about 5 minutes.
2. Add chopped onions, and cook until translucent, 2 to 3 minutes, stirring occasionally.
3. Stir in flour, chili powder, and ground cumin; cook for 1 minute.
4. Slowly add chicken broth and milk, stirring to blend well. Bring to a simmer; cook for 5 minutes.
5. When liquid has thickened slightly, add tomatoes, corn, green chilies, and beans. Reduce heat to medium, and simmer for 10 mins.
6. Stir in 1 cup of the cheese, and the fresh herbs. Continue cooking for another 5-10 minutes, until cheese is melted and soup is cooked through.
To Serve: Crush some baked tortilla chips into serving bowl, sprinkle with 1 Tbsp of cheese, then ladle the hot soup over top.
It was SO good! I highly recommend it, and I can’t wait to try February’s recipe!