Chicken tortilla soup

March 22, 2010

We traveled.  We came back.  We  experienced the same blizzard twice: once out west, for an entire day, and then again flying back into Chicago.  It was  really just one of those March snowstorms that only thinks it’s scary but can’t even make the snow stick for more than a couple of hours.  It did, however, provide us with some very turbulent moments over Nebraska (“I’m never-ever-ever flying again; you will just have to tell me what Spain is like!” was actually uttered, I’m afraid), along with a rather dicey landing at O’Hare.  We were ever so glad to touch down–but then, aren’t we, Mr. and Ms. Homebody, always speechlessly ecstatic to come home?  And what better way to celebrate than with a lazy day of coffee and naps and  movies and books and wine and soup?

Chicken tortilla soup

  • 1 large onion
  • 2 chicken breasts
  • 6 cups water
  • 1 28oz can chopped tomatoes
  • 1 lb frozen corn
  • 1 can black beans
  • 1 bunch scallions
  • 1 bunch cilantro
  • tortilla chips, avocados, cheese (I can’t possibly tell you how much you’re going to want)
  • oregano, chili powder, smoked paprika, salt, pepper
  1. Saute the chicken and onion–with generous dashes of of paprika, oregano, chili powder, salt, pepper–for 4-5 minutes.
  2. Add water and tomatoes; bring to a boil; simmer on low for 30 minutes.
  3. Toss in the corn, beans, and scallions (along with more spices, if needed).
  4. Serve with tortillas, cilantro, cheese, and chopped avocados.

What was that, reader?  Not enough animal flesh chez Onepot?  Well, does a bird’s breast count?  If so, this one is for you: a dish inspired by two chicken breasts in desperate search of a recipe following their eviction from out of our soon-to-be defrosted freezer.  (Hello, obscenely expensive refrigerator repairs!)

Baked chicken with pesto + yellow peppers + olives + tomatoes

  • 2 chicken breasts
  • 1 small onion
  • 1 small yellow pepper
  • 3 tablespoons pesto
  • 1 can diced tomatoes
  • a handful of black olives
  1. Cut the first three ingredients into strips and toss with pesto.
  2. Bake at 400F (if your oven is puny like mine… but perhaps yours would tackle this even at 375F?) for approximately 20 minutes.
  3. Cover with olives and tomatoes and bake for another 10 minutes.
  4. Admire the prettiness!  (Accompanying couscous and green salad highly recommended, but certainly not required.)

Moroccan chicken

October 19, 2009

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Hello, slow cooker.  Getting you out of storage was the only upside to the rude chill that descended upon us last week.  So, let’s make Moroccan chicken as the inaugural dish of the season, shall we?

1) First, we will unceremoniously combine:

  • 1 lb chicken breast, cut into bite-size pieces
  • 1 can diced tomatoes
  • 1 yellow and 1 red pepper, cut into strips
  • 1 medium onion, chopped
  • 2 cans garbanzo beans
  • 1 lemon, cut in half

2) Then, we will add:

  • turmeric
  • cinnamon
  • nutmeg
  • paprika
  • thyme
  • salt

(How much, you ask?  Well, it’s darn hard to go wrong; however, half a teaspoon of everything is a good starting place.  It will be easy to add more later, if needed.)

3)  Now the lid goes on and the magic happens.  Three hours on high will get the job done, but I bet this lovely concoction could also just as happily simmer all day on low.

Final thoughts:

  • Great with couscous and cilantro.
  • The lemon halves, while not meant to be eaten, can provide a great deal of amusement if craftily hidden in someone else’s bowl.