Category Archives: recipes

How to use a whole chicken: The Chicken Tortilla Soup Edition

ChickentortsoupIt’s kind of a dumb show, but have you watched Eureka? (Don’t run out and watch it if you missed it, this isn’t a show I’d recommend to normal people.) We watched a couple seasons of it, but probably only one episode sticks in my mind. The one where the whole town loses its sky high IQ because they’re eating cloned chicken breast.

Anyhoodles, with my freezer full of home grown chickens, boneless skinless chicken breasts are not on the docket. It’s made me realize how ubiquitous the boneless skinless chicken breast has become.

Whole chickens have a huge advantage; they taste better. Their only drawback is that they can be a little more trouble. They take a little planning, and very few modern recipes start out with the whole bird. This is my go to “recipe” it tastes delicious and it doesn’t take long to get started. It is a great company dish or a great weekend soup, I’ll make it Friday or Saturday and we’ll eat it all weekend, it tastes better the second day. This is a super forgiving dish, so start out here and see where it takes you. I don’t think I make it exactly the same way twice, but I paid attention and made notes just for this occasion.

Whole Chicken Tortilla Soup

  • Servings: makes 5- 7qts
  • Print

  • 1 whole chicken, skin removed
  • 2 cans (15oz) diced tomatoes
  • 1 can(15oz) diced tomatoes with chilies
  • 15 oz salsa (Yes, I hate dishes, use the tomato can.)
  • 2 cans black beans,
  • Water or chicken broth
  • 2 onions, diced
  • 3 to 12 cloves of garlic, or just lots
  • 2 TB chili powder (I use mild.)
  • 2 TB oregano (or more)
  • Oil for sautéing      
  • Any or all of the following for garnish
  • Limes (must)
  • Cilantro (must)
  • Fried tortilla strips
  • Tortilla chips      
  • Cheese
  • Avocado
  • Sour cream or yogurt (Especially if you have kids around.)

Saute onions and garlic in oil, add chili powder and oregano.  Place in an eight quart crock pot.Add all tomatoes, salsa, and beans, and give it a stir. Add  the chicken with breast side down and add enough water to fill pot and cover chicken.  Cook on low 6 hours. Pull the chicken out of the pot carefully, it will probably come out in pieces. Allow chicken to cool enough to handle comfortably. Pick the meat of the bones, shred and salt the meat and return in to pot. Taste for seasonings. You can add heated chicken broth to the pot if you prefer a thinner soup.

Serve with garnishes on the side with warmed tortillas and chips.

Notes: Watch the heat, heat gets stronger in the crock pot, medium salsa works well and if I’m throwing in a stray jalapeno it needs to go in toward the end. I often use a cup of soaked dried black beans instead of canned beans, but they do add cooking time to the soup.

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How to eat your oatmeal

There is only one thing in the world that would induce me to eat oatmeal porridge. Mom guilt. From age 15 to age 33 the foul, slimy concoction never crossed these fair lips. Three of my four daughters were unconcerned. They’re contrary, I just scream and howl about how they can’t make me eat something and they try to convince me of how good and healthy it is. Daughter number 4 just joined me in the resistance. Every good mom knows that her kids have to eat a certain amount of oatmeal or… or… something bad will happen. My lack of moral authority and will power to make her gag down cold oatmeal was not lost on her. Therefore, in the name of motherhood I made up a really tasty pot of oats with apples and cinnamon and prepared to happily choke down two tablespoons coated with plenty of brown sugar. It wasn’t too bad without the cold lumps and tears. Much to the amusement of my husband and children, I would eat it in a box, I would eat it with a fox… at least a nice lady like amount with a lot of sugar.

Here’s my current favorite oatmeal recipe. Double and make ahead for quick week-day breakfasts, it re-heats in the microwave faster than you can make instant oats.

Baked peach oatmeal.

Preheat oven to 350.

2 cups rolled oats

¼ cup brown sugar

½ tsp. salt

1 tsp. cinnamon

¼ to ½ tsp. cloves

1 cup milk

1 29 oz can sliced peaches, drained and chopped.

3 eggs, slightly beaten

2 tsp vanilla

Topping.

2 Tb cold butter

2 Tb brown sugar

¼ cup chopped walnuts

Stir together the dry ingredients; add wet ingredients in order listed. Crumble topping ingredients together and sprinkle on top of oatmeal mixture after pouring into a greased 8×8 pan, bake at 350 degrees for 35-40 minutes.




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