chicken tortilla soup

Ingredients:

2 boxes are chicken stock (32 oz each)

1 large cans of Muir Glen fire roasted diced tomatoes (28 oz)

2 large cans of Muir Glen fire roasted crushed tomatoes (28 oz)

1 small can of diced green chiles

1 can of whole kernel yellow corn

Fresh cilantro (1/3 cup chopped)

½ cup chopped yellow onion

2 cloves of garlic diced

Salt/Pepper

Olive oil

Shredded Mexican cheese

Chicken breasts (3)

2 avocados

Flour tortillas

Directions for the chicken:

Boil water in a medium pot. Once water has boiled, place the chicken breasts in the boiling water and let boil for 45 to an hour until the chicken is tender and falling apart.

Remove chicken from the water and shred it with 2 forks.

(You can also just buy a rotisserie chicken and shred that meat for the soup.)

Directions for the soup:

Cut ½ of a medium onion into small pieces.

Chop the 2 cloves of garlic into small pieces.

In a deep pot, sauté the onion and garlic in about 3 tablespoons of olive oil until lightly brown.

In the same pot, add the 2 boxes of chicken stock, the cans of tomatoes, and diced green chiles to the onion and garlic mixture.

Let cook for 20 minutes at a low boil, then add the corn, season with salt and pepper, and chop up a handful (1/3 cup) of fresh cilantro to season the soup.

Let the soup cook on low heat for another 10 minutes.

Directions for the tortillas:

Preheat oven to 350 degrees.

Place 5 or 6 flour tortillas in a stack and slice into long strips. Spread the tortilla strips out on a baking sheet and bake for 30 minutes, stirring the strips half way through. The strips should be crisp and brown.

Serve the soup over the shredded chicken and tortilla strips. Top with shredded cheese, avocado slices, and sour cream.

Black Bean and Cheese Quesadillas

Ingredients:

Flour tortillas

1 can black beans

1 large bag of shredded Mexican cheese

Directions:

Place 2 flour tortillas on a baking sheet. Spread cheese and black beans on one of the tortillas and only cheese on the other.

Place under the broiler on LOW and bake for 3 to 5 minutes until the cheese is melted. Then take tortilla with only cheese and flip it over and lay it on top of the cheese and bean tortilla. Broil for 3 minutes and then flip the entire sandwich over. Broil for 3 minutes. Remove from oven, let sit for a few minutes before slicing it into 4 sections.

Repeat with any many tortillas as desired.