Chicken tortilla soup is one of my favorite soups. I love everything about it – the juicy chicken, the tomato-ey broth, the crisp tortillas on top, the cheese, just… everything! I like to keep my soup recipes simple, so you will see the following is as streamlined as I could make it. Grab the ingredients you need and make this. I promise, whether you want a light lunch or simple supper, you’re going to love it. There are lots of different chicken tortilla soup with Rotel tomatoes recipes to try but I happen to like this one just because it is so easy.
What You Need to Make It
Along with the cooked chicken and Rotel tomatoes you will need refried beans, chicken broth, corn and either some fried tortilla strips or broken tortilla chips, whichever you have.
If I am jazzing this up, I might add a scoop of sour cream and some avocado on top, and I like to add a good amount of shredded Mexican blend cheese as well. Those additions to the basic recipe make all the difference, but they are purely optional. So just add what you want to have.
This chicken tortilla soup with Rotel tomatoes makes a great meal and it’s surprisingly filling too. There are crockpot chicken tortilla soup recipes too, but honestly if you’re using leftover shredded chicken you might as well simply mix the ingredients together in a pan and cook the soup in a matter of minutes. Continue reading
I first tried this amazing corn pie in Chile and immediately fell in love with it. The ingredients might sound a little strange but it’s really good, I promise! Some people use beef while others use chicken. The corn topping on this pastel de choclo recipe is crisp, sticky and sweet and the eggs, black olives and other ingredients lend authenticity.
Side Dish Options
What is a good side dish for our pastel de choclo? Well, I like it with a simple tomato, garlic and onions salad on the side, or you might want to steam some broccoli or another favorite vegetable instead. This keeps well in the refrigerator for a few days and is easy to reheat in the microwave.
What Kind of Corn to Use
Although some people prefer to use fresh corn when making a pastel de choclo recipe, I usually just use the canned kind which is fine in this corn pie as long as you drain it properly. Feel free to adjust the amount of sugar. It helps with the caramelization but my husband is diabetic so I usually use half sugar and half sweetener. Continue reading
Yesterday I decided to get a Thai massage. I suffer from a stiff neck and shoulders. For some reason, I hold all my tension in there! I love a good hot oil massage but the Thai massage is, well slightly different. More ‘painful’ but today I can move really freely and feel great! The woman was literally walking up my legs and back, digging her knees and elbows into me and making me yelp! However, ‘no pain no gain’ as they say, and today I can honestly say I feel great after it. And yes, all that gave me the inspiration to make Tom Kha Gai Thai chicken soup.
Thai Food Inspiration
While I was having this massage, I was listening to Thai music, gazing around the room at Buddha statues, candles and Thai pictures, and afterwards sipping a Thai tea. So I guess I got a craving for Thai food! For this reason I decided to make tom kha gai, or Thai chicken soup, for lunch once I got home. I had most of the ingredients already, I just needed to grab some chicken and cilantro.
I found this quick and easy to put together and the flavor was wonderful. Making the chicken broth before sieving the ‘bits’ out and using it to make the actual soup is recommended. Just begin with all the ingredients laid out, plus one pot, one sieve and a serving bowl and spoon, and you will find this an absolute breeze to prepare.
This easy chicken and peach salad takes mere minutes to put together and it’s a great way to use up leftover cooked chicken. I’ve made it with chicken breast but you could use other cooked chicken pieces or some deli chicken slices. You could even use rotisserie chicken to make this (perhaps, still warm – yum!)
This easy chicken and peach salad is made on a bed of iceberg lettuce, but of course you can switch the iceberg for any variety. Baby salad leaves would be good or chopped romaine. I like to add some lamb’s lettuce or a contrasting variety as well. Then you have the chicken on top, plus some peach for juicy sweetness, and then some crispy, crunchy croutons for a contrasting savory flavor and different texture.
Easy Chicken and Peach Salad Dressing
The easy chicken and peach salad dressing is an interpretation on Marie Rose sauce or thousand island dressing. The whisky in our easy chicken and peach salad dressing is optional (but throw some in if you have it) or you can use brandy. Actually this sauce is normally served with seafood recipes such as prawn cocktail but it goes just as well with chicken thanks to the chicken’s neutral, simple taste. Continue reading
Chicken is a popular ingredient in Mediterranean cuisine, and this Spanish inspired recipe makes the most of chicken thighs, a naturally juicy, flavor-packed part of the bird. Chicken thighs tend to be more economical than chicken breasts, and they also offer more juiciness and a richer flavor, so you have a win-win situation if you choose to buy them and use them in this Spanish paprika chicken recipe. Look out for discounted ones because they freeze beautifully.
What to Use in Spanish Paprika Chicken
We are adding onion and garlic to our Spanish paprika chicken, along with red wine vinegar, tomato paste, mustard, paprika, chicken stock and sherry, plus potatoes (or, if you prefer, use half potatoes and half carrots).
You can tweak the ingredients for Spanish paprika chicken if you wish, if you don’t have something or want to throw something else in there. The chicken stock can be switched for mushroom or vegetable stock. You can also throw in some button mushrooms or bell pepper strips which need to be used up. Any of those would be fine. Continue reading
This wonderful recipe for tandoori chicken in the oven is made with chicken pieces. You can use drumsticks, breast halves, leg quarters or chicken thighs, either bone-in or boneless to make tandoori chicken in the oven. The marinade is made with yogurt (use whole or nonfat, as you prefer) along with lemon juice, garlic, chili paste and a variety of aromatic spices, Leave the chicken pieces in the marinade overnight for the best results.
Once the chicken is marinated and you are ready to cook it, get the oven nice and hot, then arrange the chicken on a rack over a roasting pan so all the parts of the chicken are exposed to the heat and so any marinade can drip off and on to the roasting pan underneath.
Tandoori Chicken in the Oven Side Dishes
Our tandoori chicken in the oven recipe goes very nicely with homemade raita (stir some grated cucumber and fresh mint into yogurt), your favorite green salad or green vegetable, and perhaps also some delicious white rice or naan bread. Consider garnishing the finished tandoori chicken in the oven recipe with some slices of raw onion and lemon wedges, or else a sprig of cilantro or parsley instead.
This is a simple recipe to prepare, and as long as you plan ahead, to allow yourself sufficient marinating time, you should really enjoy the results of this tandoori chicken in the oven recipe.