Chicken Tortilla Soup - Makes 6 servings - Haute ...
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Chicken Tortilla Soup
8 HEALTHY Makes 6 servings
FREEZER CROCKPOT
ingredients
MEALS
1 medium onion, diced
1 red pepper, diced
4 garlic cloves, minced
1 (14.5oz) can fire-roasted tomatoes
1 cup tomato sauce
NO PRE-COOKING REQUIRED
2 (19oz) cans no salt-added black beans, drained and rinsed
2 cups corn kernels
1 teaspoon cumin
1/2 teaspoon oregano
2-3 teaspoons chopped chipotle peppers in adobo sauce
1 lb boneless skinless chicken breasts
3 cups reduced-sodium chicken broth
Salt and pepper, to taste
Materials:
1 gallon-sized freezer bag
directions
To prep: Add all ingredients other than the broth to a large Ziploc bag. Remove as
much air as possible. Freeze up to three months.
To cook: Allow to thaw for 24 hours in the fridge. Dump the ingredients in the
slow cooker. Add 3 cups of broth and stir. Cook on low for 6-8 hours. Shred the
chicken using two forks. Season with salt and pepper, to taste.
To serve: Serve with crispy tortilla strips or corn chips, diced avocado, sour cream
or Greek yogurt, and fresh cilantro, if desired.Chicken Tortilla Soup
Makes 6 servings
ingredients
1 medium onion, diced
1 red pepper, diced
4 garlic cloves, minced
1 (14.5oz) can fire-roasted tomatoes
1 cup tomato sauce
2 (19oz) cans no salt-added black beans, drained and rinsed
2 cups corn kernels
1 teaspoon cumin
1/2 teaspoon oregano
2-3 teaspoons chopped chipotle peppers in adobo sauce
1 pound boneless skinless chicken breasts
3 cups reduced-sodium chicken broth (*not needed until day of cooking)
Salt and pepper, to taste (*not needed until day of cooking)
Materials:
1 gallon-sized freezer bag
directions
To prep: Add all ingredients other than the broth to a large Ziploc bag. Remove as
much air as possible. Freeze up to three months.
To cook: Allow to thaw for 24 hours in the fridge. Dump the ingredients in the
slow cooker. Add 3 cups of broth and stir. Cook on low for 6-8 hours. Shred the
chicken using two forks. Season with salt and pepper, to taste.
To serve: Serve with crispy tortilla strips or corn chips, diced avocado, sour cream
or Greek yogurt, and fresh cilantro, if desired.
WWW.HAUTEANDHEALTHYLIVING.COM ©2021 HAUTE & HEALTHY LIVINGThai Peanut Chicken
Makes 6 servings
ingredients
1 (14 oz) can full-fat coconut milk
¼ cup natural peanut butter
2 tablespoons red curry paste
3 tablespoons reduced-sodium soy sauce (or tamari sauce)
3 tablespoons lime juice
2 tablespoons honey
4 garlic cloves, minced
½ tablespoon freshly grated ginger
½ teaspoon crushed red pepper flakes
2 pounds boneless skinless raw chicken breasts, diced into 1-inch cubes
Materials:
1 gallon-sized freezer bag
directions
To prep: Combine all ingredients other than the chicken in a medium sized bowl or
mini blender. Dice the chicken into 1-inch cubes. Place the cubed chicken and
ingredients for the peanut sauce in a large Ziploc bag. Remove as much air as
possible. Freeze up to three months.
To cook: Allow to thaw for 24 hours in the fridge. Dump the ingredients in the
slow cooker, stir and cook on low for 4-6 hours.
To serve: Serve chicken and peanut sauce over sautéed veggies and brown rice or
rice noodles. For veggies, I like to use sliced red peppers, snap peas, diced broccoli
and thinly sliced carrots. You can also use a bag of frozen stir-fry vegetables for
quick meal prep. Season with salt and pepper, to taste. Top with chopped peanuts,
cilantro and diced green onion. If there is a lot of peanut sauce left over, sometimes
I will re-purpose it for another meal later on in the week and mix it in with some
cooked shrimp or tofu and veggies.
WWW.HAUTEANDHEALTHYLIVING.COM ©2021 HAUTE & HEALTHY LIVINGWhite Chicken Chili
Makes 6 servings
ingredients
1 lb boneless skinless chicken breasts
2 (19oz) cans no salt-added cannellini beans, rinsed and drained
1 cup salsa verde
1 (4oz) can mild green chiles
2 teaspoons ground cumin
1-2 cups frozen corn
3-4 cups reduced-sodium chicken broth (*not needed until day of cooking)
Materials:
1 gallon-sized freezer bag
directions
To prep: Add all ingredients other than the broth to a large Ziploc bag. Remove as
much air as possible. Freeze for up to three months.
To cook: Allow to thaw in the refrigerator for 24 hours. Dump contents of bag into
the crockpot and add 3 cups of broth. Cook on low for 6-8 hours. Remove chicken
breasts and shred using two forks. Add shredded chicken back into the pot and stir.
* If you like a thicker chicken chili, you may wish to remove the chicken breasts at
the end of the cooking time and pulse some of the soup with an immersion blender a
couple of times or transfer a portion of the soup to a blender to puree and add back
into the pot to make it a little more thick and creamy. Alternatively, you can add a
bit of cornstarch to the soup mixture to thicken. You may also wish to add some
additional corn after pureeing the soup to incorporate some extra texture and colour
since some of the corn will get pureed when blending the soup.
To serve: Serve topped with crispy tortilla strips or crushed corn chips, diced
avocado, fresh cilantro and a squeeze of lime juice.
WWW.HAUTEANDHEALTHYLIVING.COM ©2021 HAUTE & HEALTHY LIVINGStuffed Bell Pepper Soup
Makes 5-6 servings
ingredients
1 medium onion, diced (about 1 cup)
2 bell peppers, diced (I used green and yellow)
2 garlic cloves, minced
1 1/2 teaspoon marjoram
1 1/2 teaspoon chili powder
1/2 teaspoon dried basil
1 1/2 cups tomato sauce
1 (14.5oz) can fire-roasted tomatoes
1/2 cup dry quick cooking brown rice (we used Uncle Ben's)
1 pound extra lean ground beef
3-4 cups reduced-sodium beef broth (adjust depending on how thick you like
your soup) (*not needed until day of cooking)
Salt and pepper, to taste (*not needed until day of cooking)
Materials:
1 gallon-sized freezer bag
directions
To prep: Add all ingredients other than the broth and salt and pepper to a large
Ziploc bag. Remove as much air as possible. Freeze up to three months.
To cook: Allow to thaw for 24 hours in the fridge. Dump the ingredients in the
slow cooker, add 3-4 cups of broth and give the mixture a stir, making sure that
you break up the meat. Cook on low for 6-8 hours. Season with salt and pepper, to
taste.
To serve: Serve topped with parmesan or mozzarella cheese and a sprinkle of fresh
parsley, if desired.
WWW.HAUTEANDHEALTHYLIVING.COM ©2021 HAUTE & HEALTHY LIVINGBBQ Pulled Pork
Makes 6-8 servings
ingredients
2 garlic cloves, minced
2 cups tomato sauce (in the can)
2 tablespoons tomato paste
3 tablespoons maple syrup
1 teaspoon apple cider vinegar
2 teaspoons tamari sauce
1 teaspoon Dijon mustard
1/2 teaspoon each salt and ground pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 medium onion, diced
3-4 pound pork shoulder
Materials:
1 gallon-sized freezer bag
directions
To prep:: In a medium sized bowl, mix together all the ingredients other than the
onion and pork. Place the onion and pork in a large Ziploc bag. Dump the
ingredients from the bowl into the bag. Remove as much air as possible. Freeze up
to three months.
To cook: : Allow to thaw for 24 hours in the fridge. Dump the ingredients in the
slow cooker and cook on low for 8-10 hours. Shred the pork using two forks and
remove any visible fat.
To serve: : Serve over brown rice, in tacos, on a bun, in lettuce wraps or over a
salad.
WWW.HAUTEANDHEALTHYLIVING.COM ©2021 HAUTE & HEALTHY LIVINGLentil Bolognese
Makes 6-8 servings
ingredients
1 medium onion, diced
3 garlic cloves, minced
4 cups canned tomato sauce
1/2 cup reduced-sodium vegetable broth
1/2 cup coconut milk
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 cup dry green lentils
6 frozen spinach nuggets (or about 2 cups fresh baby spinach)
Materials:
1 gallon-sized freezer bag
directions
To prep: Place all of the ingredients in a large Ziploc bag. Remove as much air as
possible. Freeze up to three months.
To cook: Allow to thaw for 24 hours in the fridge (you can also cook from frozen).
Dump the ingredients in the slow cooker, stir and cook on low for 6-8 hours.
Season with salt and pepper, to taste.
To serve: Serve lentil mixture over pasta, rice or quinoa. Top with freshly chopped
basil and sprinkle of parmesan cheese, if desired.
WWW.HAUTEANDHEALTHYLIVING.COM ©2021 HAUTE & HEALTHY LIVINGThai Coconut Chickpea Curry
Makes 6 servings
ingredients
1 medium onion, diced
2 large garlic cloves, minced
1 (14 oz) can no salt-added diced tomatoes
2 (19 oz) cans no salt-added chickpeas
1 (14 oz) can full-fat coconut milk
2 tablespoons red curry paste
2 tablespoons coconut flour
Squeeze of lime juice (*not needed until day of cooking)
Salt and pepper, to taste (*not needed until day of cooking)
Materials:
1 gallon-sized freezer bag
directions
To prep: Place all of the ingredients in a large Ziploc bag. Remove as much air as
possible. Freeze up to three months.
To cook: Allow to thaw for 24 hours in the fridge (you can also cook from frozen).
Dump the ingredients in the slow cooker, stir and cook on low for 5-6 hours. Add
squeeze of lime juice and season with salt and pepper, to taste.
To serve: Serve chickpea mixture over brown rice, cauliflower rice or quinoa. Top
with freshly chopped cilantro and additional lime juice, if desired.
WWW.HAUTEANDHEALTHYLIVING.COM ©2021 HAUTE & HEALTHY LIVINGLemon Lentil Soup
Makes 6 servings
ingredients
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
Pinch of red pepper flakes
1 teaspoon cumin
1 1/2 cups green lentils, rinsed
5-6 cups reduced-sodium vegetable broth (*not needed until day of cooking)
3 tablespoons lemon juice (or more to taste) (*not needed until day of
cooking)
Salt and pepper, to taste (*not needed until day of cooking)
Materials:
1 gallon-sized freezer bag
directions
To prep: Place all of the ingredients other than the broth and lemon juice in a large
Ziploc bag. Remove as much air as possible. Freeze up to three months.
To cook: Allow to thaw for 24 hours in the fridge (you can also cook from frozen).
Dump the ingredients in the slow cooker, add 5 cups of broth and stir. Cook on low
for 4-6 hours. You may wish to puree some of the soup using an immersion blender
or transfer to a regular blender. Add additional broth if you prefer a thinner
consistency. Stir in the lemon juice and season with salt and pepper, to taste.
To serve: Serve soup with a sprinkle of feta cheese and topped with fresh cilantro
or parsley, along with some pita chips or crusty bread and a Greek salad.
WWW.HAUTEANDHEALTHYLIVING.COM ©2021 HAUTE & HEALTHY LIVINGYou can also read
