Din Din 1/18/11 - Chicken Tortilla Soup

I love allrecipes.com...don't you?  I have some leftover chicken from the other night so I went on a hunt to find out what I coud make with what I have on hand...so there are a few substituitions, but I am sure it will turn out great...I can't wait for 6:00!

Slow-Cooker Chicken Tortilla Soup (4 1/2 stars on allrecipes.com)

"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!"

Ingredients:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed (I used 15 oz can of petite cut)
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas  (I used bagged tortilla chips)
vegetable oil
Avocado & Shredded Mexican Blend Cheese

Directions:
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).(Skipped steps 2-4)
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes.
To serve, sprinkle tortilla strips over soup (I am going to serve OVER Torilla strips and put avocado & cheese on top).

Yummo - Gotta Love Rachel Ray

Tonight I took a detour from my Menu Plan because I bought the February edition of RR and could not wait to try her Chicken Sandwiches! Cheap, easy and deelish! PC was pleased that I had enough for seconds.

Chicken and Sweet Onion Sandwich (serves 4, prep 10 min, cook 40 min)

6 tbsp Extra Virgin Olive Oil
2 Sweet Onions (thinly sliced) Hint: the flatter the onion - the sweeter the onion.
Salt & Pepper
1 Cup Chicken Broth
1 1/2 pounds boneless, skinless chicken tenders (RR called for thighs - but I like tenders)
4 Kaiser Rolls, split and toasted

Heat 3 tbsp of the EVOO in a large skillet over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until soft and caramelized, about 30 minutes; transfer to a bowl. Pour the chicken broth in the pan, scrapping up the browned bits, then pour into a measuring cup. Using the same skillet heat 3 tbsp of the EVOO over medium high heat. Season the chicken with salt and pepper , add to the skillet and , turning once, until cooked through and golden about 8 minutes; pour in the reserved chicken broth mixture and cook until reduced by half (about 3 minutes). Divide the onions among the roll bottoms: then top with the chicken. Dip the cut side of the roll tops into the skillet then set on top of the chicken.

I served my Sammy with a wedgie! Here's my take on the Johnny Carinos Italian Wedge:

1/2 Head Iceberg Lettuce- cut into 2 wedges

3 slices bacon cooked and crumbled

1 Granny Smith Apple peeled and cut into strips

1/4 cup chopped pecans

1 small tomato diced

Feta or Gorgonzola

Brianna' s Asagio Cesar Dressing

Plate the wedge, mix together the bacon, apples, pecans, tomatoes & cheese and place at base of wedge, pour desired amount of salad dressing on the wedge and presto - a deelish side!