Chicken Tortilla Soup

Yummy!!! (Thanks Mom!!)


Chicken Tortilla Soup

1 onion, chopped
Olive oil
4 cloves garlic, minced
6 c chicken broth
14.5 oz can diced tomatoes
14.5 oz can corn, drained and rinsed
2 large chicken breasts, cooked and cut up or shredded
1 can black beans
1 lime
Handful of chopped cilantro
1 avocado, diced
Dash cayenne pepper
1-2 t. chili powder
1-2 t. cumin
1 t. coriander
¾ t salt
¼ t pepper
Jack cheese, shredded
Sour cream

Saute onion in olive oil until soft; add garlic, cayenne pepper, chili powder, cumin, and coriander. Saute a minute or two. Add chicken broth; bring to boil and then simmer. Add tomatoes, corn, and black beans. Add chicken, salt, and pepper. Taste and add more of seasonings if needed. Add juice of lime and chopped cilantro.
Serve soup garnished with sour cream, avocado, shredded cheese. If desired cut tortillas into strips and crisp in skillet or use tostado chips.

New Orleans Style Shrimp

Shrimp is one of my FAVORITE seafoods but I hate peeling them raw....blech! I like this recipe because it is perfect for a busy family and I don't have to touch the slimy little boogers. Make the marinade the night before. When you get home from work, throw the shrimp into a bowl with the marinade and go get in a run. When you get back, pack them in foil and toss them in the oven while you make a quick salad, some broccoli, a baked potato, or even some black beans. A full meal that totally nutritious and even allowed for at least a 3 mile run. What's not to love?!?

New Orleans Style Shrimp

3 T Worcestershire sauce
2 T lemon juice
1 T butter, melted
2 t fresh rosemary, chopped
2 t fresh garlic, chopped
½ t dried thyme
½ t hot pepper sauce
¼ t ground pepper
¼ t ground red pepper
2 lb unpeeled large shrimp
2 lemons,sliced into ¼ in slices


Combine first 11 ingredients in large bowl; toss well. Cover and marinate for 30 minutes.

Preheat oven to 425*.
Fold 4 sheets of aluminum foil in half crosswise. Open; remove shrimp mixture from bowl. Reserve marinade. Place shrimp on foil; drizzle marinade evenly over each packet. Fold foil over shrimp; seal tightly.

Place packets on baking sheet. Bake for 20 minutes. Let stand 10 minutes.

4 servings