Tag Archives: chicken

Gayla’s Chicken Tortilla Soup

Gaylas Chicken Tortilla Soup @ NancyCThis is a thick, creamy, chunky, spicy soup that you really need to try! I first heard about it from my friend Ann, who raved about this soup that Gayla had made for a special luncheon. I had the recipe for awhile, and finally had a chance to try it—it’s a wonderful chicken tortilla soup! It has some peppers, onion, and green chilies in it, along with pinto and northern beans, and flavored rice. And the chicken chili seasoning gives this soup such a great flavor! Continue reading

Beef or Chicken Tex-Mex Soup (and a Meatless Version)

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I like eating soup in the cold winter months, and this is an easy soup recipe I came up with the other day. It’s a thick and chunky soup with ground beef, beans, and veggies in it, and you can make it without the beef, too, substituting chicken or more beans in  place of the meat. Jalapenos give the soup a little spiciness, along with the taco seasoning you mix in. Make it in a big pot and you’ll have enough soup to serve 6 to 8 people. Serve it with some bread or rolls–it makes a nice hot lunch or dinner on a cold day!

BEEF OR CHICKEN TEX-MEX SOUP by NancyC

Makes 6 to 8 servings

  • 2 (14.5-oz.) cans diced tomatoes (regular or no salt)
  • 1 (14.5-oz.) can beef, chicken, or vegetable broth
  • 1 (6-ounce) can tomato paste
  • 1 (1-ounce) packet taco seasoning
  • 1 lb. ground beef, cooked, crumbled, and drained of excess fat OR 1 lb. chicken breasts, cooked and shredded or cut into chunks (you could use leftover rotisserie chicken in this, too); if you want to make this meatless, substitute an extra can of pinto or kidney beans for the meat
  • 1 medium-size onion, diced
  • 1 (15.5-ounce) can pinto beans, drained and rinsed
  • 1 (15.5-ounce) can kidney beans, drained and rinsed
  • 1 (10 to 12-ounce) package frozen corn, thawed
  • 1/2 cup sliced jalapenos (from a can or jar, or fresh, with seeds removed)
  • sour cream for garnish (optional)
  • sliced green onion stems for garnish (optional)

In large stockpot, over medium heat, add diced tomatoes, broth, tomato paste, and taco seasoning, blending well. Add in cooked ground beef or chicken, diced onion, beans, corn, and jalapenos, stirring everything well. Turn heat high enough to heat to boiling, then reduce heat to low and simmer for 30 to 40 minutes. Serve immediately and garnish with sour cream and green onion slices if desired.

Do you have a favorite winter soup you like making?

Quick and Easy Chicken Salad

nceasyChickSalnmI originally saw this recipe on Pinterest and couldn’t wait to try it out! It’s from Real Mom Kitchen, and it’s a very quick and easy–as well as tasty–chicken salad that’s perfect for brunch, lunch, tea time, bridal and baby showers, and other gatherings. I added a little more green onion to mine and thought it would be good with some finely chopped almonds mixed in. I really liked this chicken salad! In addition to the green onion, it has red grapes, celery, and diced apple–a great mix of flavors with a slightly crunchy texture that’s just right.

If you’re making this chicken salad for lunch, it’s great served on a croissant, wheat bun, or whole grain bread…if you’re making this for a party or get-together, try serving it on mini-croissants. Or, you may just want to serve a big scoop of it on a bed of lettuce…

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…and sprinkle some sliced almonds on top! Yum!

QUICK AND EASY CHICKEN SALAD slightly adapted from Real Mom Kitchen

Makes 4 to 6 servings

  • 2 (12.5-ounce) cans of chicken (or 3 cups finely diced or shredded cooked chicken–rotisserie chicken would be good in this!)
  • 3/4 cup mayonnaise or light mayonnaise
  • 1 cup red grapes, halved
  • 1 to 2 green onions, finely diced (I used 2)
  • 1 stalk celery, finely diced
  • 1/2 cup finely diced apple (I used a Pink Lady apple and thought that worked well with all the other flavors)
  • 1 Tablespoon finely chopped almonds, optional (you can also use pecans, walnuts, or cashews)
  • salt and pepper to taste

Add finely diced or shredded chicken (my canned chicken shredded really easily with a fork) in a  medium to large bowl. Then add the mayonnaise, halved grapes, diced green onion(s), celery, apple, and finely chopped nuts if desired, blending all ingredients well. Add salt and pepper to taste, if desired.

Serve on croissants, wheat rolls, or bread…or serve a big scoop on lettuce, sprinkled with some sliced almonds (or coarsely chopped pecans, walnuts, or cashews).

I love how easy this is to make and it tastes so good! Do you have a favorite chicken salad recipe?

Green Rice Casserole with Chicken

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My friend Ann gave me this delicious recipe. This casserole is a great side dish, but it’s also a meal in itself! It has chopped broccoli, rice, onion, cheddar cheese, and chicken as some of the ingredients. So you get your veggies and protein. Just add a side salad and you have something really tasty to serve for lunch or dinner! I made it for my mom when she was visiting me a few weeks ago and she loved it. I actually made a mistake when I was making it, but it still turned out great! Ann’s recipe calls for 3 cups of cooked rice, and, not paying attention, I added 4 cups. So, because I had added extra rice, I added a little more cheese to balance things out a little. Ann’s recipe is shown below, and I added notes on how I had made it, too, just in case you mistakenly add too much rice! 🙂

ANN’S GREEN RICE CASSEROLE WITH CHICKEN

Makes a 9 x 13″ pan

  • 1 (16-ounce) package frozen chopped broccoli, thawed
  • 3 cups cooked rice, cooked with water and 2 chicken bouillon cubes or pure chicken broth (I used 4 cups of rice by mistake–oops!)
  • 3 eggs, well beaten
  • 3/4 cup chopped onion browned in 3/4 stick butter (6 Tablespoons butter)
  • 2 cans cream of chicken soup
  • 1 1/2 cups shredded cheddar cheese (because I had used extra rice, I increased the amount of cheese to 2 cups)
  • 2 cups cooked, cubed chicken (deli rotisserie chicken works great) or 2 small cans of chicken

Mix all ingredients together and put into a 9×13″ baking dish. Bake at 325 degrees for 1 hour.

If you want to make this ahead of time, you can mix all the ingredients together the evening before, refrigerate overnight, and bake the next day…or freeze before baking if you’re making it several days later.

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It’s easy to put together and so good and cheesy! Everyone you’re serving it to will probably want seconds!

Linked to Foodie Friday, Sunday Showcase, Sharing Sundays.