Katey's Kitchen

4 cups chicken stock

1.5 – 2 lb chicken (can be either chicken tenders or boneless skinless chicken breasts)

1 bay leaf

1 Tbl extra-virgin olive oil

4 slices thick, smoky center cut bacon – cooked & chopped (can substitute with regular bacon)

1 onion, finely chopped

4 cloves garlic, chopped

2 chipotles in adobo sauce, chopped, plus 2 tablespoons sauce ( I have had the most luck finding these at WalMart in the “Mexican” area – they are in a small can – to keep the heat out of the soup, remove the seeds prior to chopping!)

1 (28oz) can crushed fire roasted tomatoes

1 (14.5oz) can black beans

1 package “Mexican/Southwestern” style frozen corn

Salt

Corn tortilla chips

Corn tortillas

Mozzarella or Monterey Jack cheese (shredded)

1 lime, cut into wedges

1/2 red onion chopped

 

~Bring broth to a simmer, add chicken and bay leaf, poach 6 – 7 minutes. 

~Remove bay leaf and chicken from both, allow to cool, then cut chicken into bite size pieces.  Discard bay leaf. 

~While chicken poaches, heat olive oil in a medium soup/stock pot over medium heat.   Add bacon and cook until crisp.  Remove bacon and set aside. 

~Drain off excess fat, leaving 2 – 3 tablespoons in the pot 

~Add onions and garlic to the pot and cook 5 minutes

~Stir in chipotles and tomatoes.  Add chicken pieces, black beans & package of mexican/southwestern style corn. 

~Pass stock through a strainer into bowl, then pour stock into soup mixture.  Cook 30 – 45 minutes

~Take corn tortillas, slice into strips, place on baking sheet and cook in 350 oven for 10 – 15 minutes or until golden brown and crispy.

 

~To plate:

Take hand full of corn tortilla chips and break into pieces, placing in bottom of bowl.

Pour soup over the chips

Top with cheese, onions, lime juice, and tortilla strips

Adapted from Rahael Ray

1 green pepper, diced

1 cup boiling water

2 stalks celery, sliced

2 1/2 Tbl butter

1 smal onion, diced

1 Tbl flour

1 cup chicken broth

2 Tbl soy sauce

8 oz sliced mushrooms

8 – 12 oz chicken breast, cooked and cut into bite size pieces

Salt & Pepper to taste

8 oz egg noodles

 

~Blanch green peppers in cup of boiling water for 2 minutes, drain

~In frying pan or wok, melt butter.  Add green pepper, onion, and celery – cook until transparent

~Stir in flour, chicken broth, soy sauce, mushrooms and chicken.  Cook for 30 minutes, stirring often.  Season with salt and pepper to taste.

~Meanwhile, cook noodles according to package directions.

~Serve over warm noodles

 

**I usually double the soy sauce for added flavor **

1.25 lb boneless, skinless chicken breasts, skinned and cut into bite-size pieces

1 egg, slightly beaten

3 Tbl cornstarch

2 Tbl soy sauce

1/2 c sugar

2 tsp chicken flavor instant bouillon

1/2 tsp garlic powder

1 cup water

1/2 c lemon juice

2 Tbl Ketchup

Additional cornstarch

Vegetable oil

Rice

 

~Cook rice according to package direction (qty at least 4 servings)

~In medium bowl, combine egg, 1 TBL cornstarch, and soy sauce; mix well.  Add chicken pieces, toss to coat thoroughly, cover, allow to marinate in refrigerator at least 10 minutes

~Meanwhile, in medium sauce an, combine remaining cornstarch, sugar, bouillon and garlic powder.  Using whisk, mix thoroughly.  Gradually add water, lemon juice and ketchup – mix well.  Over high heat, cook and stir until mixture comes to a boil.  Reduce heat; continue cooking and stirring until mixture thickens. Keep warm

~Coat chicken with additional cornstarch.  In large skillet or wok, heat oil to “sizzle”, add 1/3 of chicken and cook until done.  Remove cooked chicken and repeat process until all chicken is cooked.  Once final batch of chicken is cooked, place all chicken back in the pan and heat through, stirring often.

~Serve immediately over hot, cooked rice.