Frozen corn from last season’s harvest is a special treat to enjoy this time of year. It shines in my Slow-Cooker Chicken Tortilla Soup, which also features delicate squash. A perfect blend of winter and summer produce to enjoy this time of year when drastic weather changes leave you sporting flip-flops one day and snow boots the next. This colorful bowl of produce will surely brighten your day regardless of the weather you are experiencing.
The ingredient list may look long, but the recipe is easy to prepare and is mostly hands-off. Topping your bowl with oven-baked tortilla strips elevates this simple bowl of soup to restaurant quality, but without extra the calories of fried tortillas.
Soup Ingredients: 1½ pound boneless, skinless chicken breasts 2 small delicata squash, seeded and chopped, leaving the skin on 1 medium onion, peeled and diced 1 large jalapeno, seeded and finely chopped 1 tablespoon chili powder ½ tablespoon ground cumin ½ tablespoon dried oregano 1 teaspoon smoked paprika ¾ teaspoon salt 2 (14.5 ounce) cans no-salt-added diced tomatoes 4 cups low-sodium chicken broth 2 cups frozen yellow corn, defrosted 1 lime
Tortilla Strip Ingredients: 4 corn tortillas ½ tablespoon olive oil ¼ teaspoon salt
Place chicken in the bottom of a slow cooker and top with delicate squash, onion, jalapeño, chili powder, cumin, oregano, paprika and salt. Add tomatoes with their juice and chicken broth. Cover with lid and cook on high for one hour. Reduce heat to low and continue cooking for five hours.
Remove chicken and shred with two forks. Place shredded chicken back in the slow cooker and add corn and lime juice. Stir to combine and continue cooking on low while you prepare the tortilla strips.
Preheat oven to 375 degrees Fahrenheit. Brush both sides of each tortilla with olive oil and cut into ¼-inch thin strips. Place tortilla strips on a baking sheet and sprinkle with salt. Bake for about 12 minutes, until crisp and lightly browned.
Serve soup topped with tortilla strips and optional toppings of choice.
The inspiration for this recipe came from a strawberry jalapeño jam, which is my new food obsession. The combination of sweet strawberries with a slight peppery heat is a perfect pairing that will delight your taste buds. I added a little citrus to my new favorite duo for a unique take on fruit salad that’s tangy, sweet and spicy all in one bite.
This is a wonderful use for spring strawberries and makes a simple but unique side dish or dessert. Pair it with grilled fish or chicken and fresh asparagus for a fast and delicious homemade meal, or liven up your next potluck with this sweet and spicy treat.
This soup is perfect for those chilly spring days when you want a fun and festive meal. The weather may not be warm enough to grill fajitas, but you can serve up a pitcher of margaritas and invite your friends over for a bowl of myTurkey Taco Soup. Don’t let the long ingredient list make you think this recipe is hard to make. It’s super simple, but instead of using a ranch seasoning packet that’s high in sodium, you create the flavor with ingredients you most likely already have in your pantry. Turkey and black beans are great lean protein choices for this dish. If you have farm-fresh canned tomatoes or summer corn stored in your freezer, this is a great use for those gems!
Ingredients: 1 tablespoon olive oil 1 large onion, diced 2 cloves garlic, minced 1 pound ground turkey 1 bell pepper, seeded and diced 2 medium jalapeños, seeded and finely diced 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano 1 teaspoon smoked paprika ½ teaspoon salt ½ teaspoon ground black pepper 2 (14.5 ounce) cans no salt added diced tomatoes 2 cups frozen corn 1 (14.5 ounce) can no salt added black beans, rinsed and drained 6 ounces tomato paste 6 cups water shredded cheddar cheese light sour cream scallions, sliced
Heat oil in a large stock pot over medium-high heat. Add onion and sauté until translucent. Add garlic and cook another minute until fragrant.
Add turkey and cook, breaking up with a spatula. Add bell pepper and jalapeños and sauté for a couple of minutes. Add chili powder, cumin, oregano, smoked paprika, salt and pepper and continue cooking for another minute.
Stir in tomatoes, corn, beans, tomato paste and water, and bring to a boil. Reduce heat to low and simmer for 20 minutes.
Serve with cheese, sour cream and scallions as toppings.