Chicken Tortilla Soup

 

Raw Chicken Breast - 2 large ones, chopped into small cubes

Onion - 2 small white sweet ones, chopped finely

Garlic - 10 cloves, minced

Jalapeno - 1, chopped

Olive Oil - 1 tbsp

Frozen Corn - 1 cup

Homemade Tomato sauce - 1 large glass jar

Canned northern beans - 1, drained

Stock/ Water - as desired

Chili Powder - 1/2 tsp

Cumin powder 1/2 tsp

Cilantro - a handful, chopped

Salt and pepper to taste

Butter - optional

Fresh lemon, sour cream and tortilla chips to serve

Add olive oil, onion, garlic and jalapeño to a large pot and sauté till the onion is soft.

Then add chicken. Add frozen corn and tomato sauce. Cook for a few minutes

Add a couple of cups of water or stock and the spices. Bring to boil and simmer for a few minutes

Then add the beans and cilantro. Let the soup come to a boil and cook till desired thickness. Add a tbsp of butter. 

Serve with squeezed lemon juice, sour cream and Tortilla chips.

Shrimp Fried Rice

• 1 lb 26-30 count uncooked shrimp , (peeled and deveined)
• 1 tsp corn starch
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 Tbsp olive oil
• 4 large eggs, beaten
• 1 onion, finely chopped
• 3 cups leftover chilled white rice 
• 2 chopped carrots and a cup frozen peas
• 1 box of mushrooms
• 2 Tbsp soy sauce or coconut aminos , or added to taste
• 1 1/2 tsp sesame oil

1. Marinate shrimp in cornstarch, salt, and pepper for 10 minutes.
2. Cook the shrimp – Heat the skillet over medium/high heat, add cooking oil, and cook the shrimp for 1 minute per side. Transfer the shrimp to a plate and reduce the heat to medium.
3. Add beaten eggs into the hot skillet and scramble with your spatula until no longer runny. Transfer to the same plate as the shrimp.
4. Cook the mushrooms in butter till brown and done.

1. Heat a mix of sesame oil and olive oil. Cook chopped onion along with sliced ginger and garlic. Then add the remaining vegetables and cook till done. 
2. Spread cooked rice into the skillet and sizzle for 1-2 minutes without stirring. Flip and sizzle another 1-2 minutes.
3. drizzle in Soy sauce. Add cooked shrimp, mushrooms and eggs back to the pan and stir to combine, and add more soy sauce to taste.