Another Delicious Recipe - Roasted Corn Chowder with Chicken

As a mom of two preschool age boys, I am constantly searching for easy, yummy recipes that don't take a ton of time to make. This recipe was inspired by a recipe I found on the Gluten-Free Goddess web site, one of my favorite cooking web sites. Now, this recipe was a little too spicy for my boys, so I set aside some chicken for them and used the rest in the soup. This soup would be perfect for leftover Thanksgiving turkey, as well. Enjoy and Happy Thanksgiving!

Roasted Corn Chowder with Chicken

1 tbsp extra virgin olive oil
1 tsp cumin
5 cloves minced garlic
1 medium sweet onion, chopped
1 bag frozen roasted corn, Trader Joe's
1 large sweet potato, peeled and diced
1 14-oz can Trader Joe's Fire Roasted Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh heirloom tomatoes
1 quart chicken broth
1 14-oz light coconut milk
2 rounded cups cooked chicken pieces

To serve:
Fresh lime slices

Heat olive oil in large soup pot over medium heat. Add cumin and cook for one minute. Added garlic and onion and cook for 5 minutes. Add roasted corn, sweet potatoes, canned tomatoes, and fresh tomatoes and stir for a minute. Add in broth and bring to a high simmer. Lower the heat and simmer gently until the sweet potatoes are tender, about 20 minutes. Add coconut milk and cooked chicken pieces. Heat through gently. Serve with lime slices. Pure heaven! Enjoy!

Crock pot recipe #2

My friend, Jess, is a wonderful cook. She is also a mother of two toddlers, which means that she is always finding ways to put her crock pot to use....just makes life easier. Here is her recipe for Chicken Tortilla Soup for the crock pot. It is so delicious, incredibly easy, and stores beautifully in the freezer (if you happen to have leftovers.)

Enjoy!

Jess's Chicken Tortilla Soup

4 chicken breast halves
2 15-oz cans black beans, undrained
2 15-oz cans stewed tomatoes
1 cup salsa
4-oz can chopped green chilies
14- oz can tomato sauce

1. Combine all ingredients in slow cover

ADD:
1 clove garlic
1 can chicken broth
1 tsp. cumin
1/2 cup fresh cilantro
1-3 tsp. chili powder
salt & pepper to taste

1. Combine all ingredients in slow cover.
2. Cover. Cook on low for 8 hours.
3. Just before serving, remove chicken and shred into pieces, stir into soup.

To serve-
I slice fresh avocado and place on top along with shredded Mexican cheese and tortillas chips.