All mixed up soups

"Kimmi's Chicken Tortilla Soup"

Made: January 17, 2011

I mixed up two recipes; so I'll post both and you can make it how you see fit :)

"Chicken Tortilla Soup"

Ingredients:

-  1 pound skinless chicken breasts
- 1 medium onion, finely chopped (1/2 cup)
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 can (10 oz) Old El Paso® mild enchilada sauce
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
- 1 cup Green Giant® Valley Fresh Steamers™ Extra Sweet Niblets® frozen corn (from 12-oz bag), thawed
- 3 teaspoons dried minced garlic
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips

Directions:

- Spray 3 1/2- to 4-quart slow cooker with cooking spray.
- Place chicken in slow cooker.
- Add all remaining ingredients.
- Cover; cook on low heat setting 6 to 7 hours.
- Remove chicken; shred with 2 forks.
- Return to slow cooker; stir well to blend

 "Slow Cooker Chicken Tortilla Soup"

Ingredients:

- 6 boneless skinless chicken thighs (1 1/4 lb)
- 1 medium onion, chopped (1/2 cup)
- 3 (6-inch) corn tortillas, cut into 1-inch pieces
- 1 1/2 cups Green Giant® Niblets® frozen whole kernel corn, thawed
- 1 can (15 oz) chick peas or garbanzo beans, drained, rinsed
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 3/4 cup salsa verde
- 2 cans (14 oz each) chicken broth
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon ground red pepper (cayenne)
- 2 tomatoes, seeded, chopped
- Chopped fresh cilantro leaves, if desired

Directions:

- In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
- Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut
- Stir to break up chicken thighs.
- Stir in tomatoes before serving.
- Garnish with cilantro. 

"Kimmi's Chicken Tortilla Soup"

Ingredients:

- 2 boneless skinless chicken breasts
- 1/4 cup of chopped onion (I used a red onion since we still had one)
- 1 can (10oz) diced tomatoes with green chiles, undrained
- 1 can (10oz) El Paso® mild enchilada sauce
- 1 3/4 cups of chicken brot
- 1 bag (8oz) frozen whole corn
- 1 can black beans; drained & rinsed
- 2 tablespoons salsa verde
- 1 teaspoon ground red pepper (cayenne)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 large round soft tortilla cut into roughly 1 inch squares

Directions:

- Put everything into the slow cooker
- Use low heat for 5-7 hours (I cooked it roughly 6 hours)
- Mix throughout the cooking time
- Pull out chicken and shred with fork (I did this around hour 5)
- Top with strips of tortilla and cheese

:) I love this soup. It has awesome flavor, nice texture .. but it's not too overly spicy and hot, but does has some kick to it.

Happy Valentines Day!

Red Velvet Cupcakes

Made: February 14, 2011

Ingredients

Cupcakes:

- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract

Cream Cheese Frosting:

- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
- Chopped pecans and fresh raspberries or strawberries, for garnish

Instructions

Cupcakes:

- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

- Divide the batter evenly among the cupcake tins about 2/3 filled.
- Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.
- Remove from oven and cool completely before frosting.

Cream Cheese Frosting:

- In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
- Add the sugar and on low speed, beat until incorporated.
- Increase the speed to high and mix until very light and fluffy.
- Garnish with chopped pecans and a fresh raspberry or strawberry.

For the first time ever making them, they were a success! :) Everyone enjoyed them. Which makes me happy. With the frosting, I think I put in too much powdered sugar was it was very sweet; 4 cups is a lot. (Almost an entire box!) I have so much left over. I wanted something pink and easy for Valentines Day :D

(Recipe used: Food Network)

Super Bowl Munchies

Pizza in Crescents

Ingredients: 
- Crescent roll dough
- Pizza sauce
- Shredded mozzarella cheese
- Favorite Pizza toppings

Directions:

- Preheat oven to 375°F
- Separate the crescent pieces
- Put pizza sauce on one part of the piece
- Add toppings and cheese
- Fold over and around to make a cute little pouch

** I used Olives for myself, Pepperonis for Rob & Mom just wanted cheese. I had olives ontop of mine so I knew which ones were which :)

My kisses taste like tacos

Ingredients:

- Tortilla shells/taco shells
- Shredded Cheddar cheese or "Taco" cheese
- Lettuce
- Tomatoes
- Sour Cream
- 1lb ground beef
- Taco Seasoning packet

Directions:

- Cook meat until no longer pink; drain
- Add 1 cup water & taco seasoning; cook according to the packet.
- Dice up tomatoes and lettuce
- Make tacos however you  please!

** I had olives on mine. :) (Yea, I love olives <3)

Meatball sliders

 Ingredients:

- 5 Tbsp. canola oil, divided
- 1/2 cup each red bell pepper and red onion,fine dice
- 1 Tbsp. each fresh basil and flat leaf Italian parsley, minced
- 1 tsp. each minced garlic, kosher salt and red chili flakes
- 2 tsp. fresh cracked black pepper
- 25 RITZ Crackers, crushed (about 1 cup)
- 1 1/2 Tbsp. milk
- 1 pound ground beef 80/20
- 1 egg
- 48 RITZ Crackers
- Roasted Red Bell Pepper Aioli
- 12 KRAFT Deli Fresh Provolone Cheese Slices, quartered 

Directions:

Red Bell Pepper Aioli
- IN the bowl of a food processor fitted with steel blade, process 1/2 cup KRAFT Real Mayo Mayonnaise, 1/3 cup chopped roasted red bell pepper and 1 clove garlic, peeled and smashed until thoroughly combined.
- Refrigerate 1 hour.

Meatballs
- In a large nonstick skillet over medium-high heat, heat 2 Tbsp. oil. Add red bell peppers and the red onion. Sauté 4-5 minutes.
- Add the garlic and red chili flakes and cook 1 minute, stirring occasionally. Add the basil, parsley, salt and pepper, stir to combine. Cool.
- Mix cracker crumbs and the milk, set aside.
- In a large bowl, combine the ground beef and the egg. Add the vegetables and the crumb mixture; mix well.
- Form into 1” meatballs. Cover with plastic wrap and press to flatten slightly.
- Heat the remaining oil in same skillet over medium-high heat. Add meatballs in batches and cook until done, turning occasionally. Remove to a paper towel-lined plate.
- Preheat oven to 350°F. Place 48 RITZ on foil-lined baking sheet. Top each with 1 meatball, 1/2 tsp. Roasted Red Bell Pepper Aioli and a piece of cheese. Bake 3-4 minutes or until cheese melts.
- Serve immediately.

**I didn't know I had to make the aioli ahead of time, so I opted it out. Next time, I'm definitely going to try it!

I hope you guys had a yummy spread while you were watching the Super Bowl! (Congrats Packers) <3