KICKIN' CHICKEN SOUP
I tried this soup at a church dinner and it was awesome. So yummy and healthy too! Really easy to make. My husband loved it too! You can use fajita seasoning in place of taco seasoning.
Provided by Vee-rah
Categories < 60 Mins
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium pot sprayed with nonstick spray, cook onions, garlic,seasoning, and spices over medium heat until onions soften, 3 to 5 minutes
- Add chicken broth and bring to a boil. Then reduce heat to low and simmer for 10 minutes.
- Add the corn and tomatoes, and continue to cook for 5 minutes.
- Add chicken,jalapeno, and lime juice. Stir for 3minutes to thoroughly blend flavors. Simmer for about 20 to 30 minutes.
Nutrition Facts : Calories 137.8, Fat 3.7, SaturatedFat 1, Cholesterol 23.8, Sodium 358.3, Carbohydrate 14.8, Fiber 2.2, Sugar 5.3, Protein 13.7
NOAH'S KICKIN' CHICKEN BAKE
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, combine all ingredients, except the puff pastry.
- Cut puff pastry into 8 equal triangles. Arrange triangles in a circle with the pointed end facing out.
- Spoon chicken mixture in a ring on top of the puff pastry triangles, leaving the points exposed. Fold the pointed ends over the chicken mixture, pressing the points down to seal. Brush with egg wash.
- Bake for 25 minutes until golden brown.
- Combine all ingredients thoroughly.
KICKIN' CHICKEN SOUP
This is a great meal-in-a-pot that is quick and easy to put together. Get the chicken going, then turn your attention to the soup and, before you know it, dinner's ready! I found this in the Chicago Trib.
Provided by Hey Jude
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat broiler; cook chicken, turning once, about 10 minutes.
- Or, grill the chicken on an outdoor grill, which is what I usually do.
- Meanwhile, heat oil in a stockpot over medium heat; add onion, garlic and chili; cook until soft, about 3 minutes; add broth, corn, beans (undrained), lime juice, salt and red and black pepper to taste; heat to a boil, reduce heat to simmer.
- Slice or shred cooked chicken; add to pot.
- Add cilantro; heat through, about 1 minute.
- Ladle into soup bowls; top each with shredded cheese and crumbled tortilla chips, if desired.
Nutrition Facts : Calories 245, Fat 9.9, SaturatedFat 2, Cholesterol 23.2, Sodium 353.1, Carbohydrate 26.5, Fiber 5.3, Sugar 1.1, Protein 15.7
KICKIN' CHICKEN STIR FRY
A great, easy stir fry with a good, spicy kick. This is a great way to stretch your protein while enjoying an awesome meal for two!
Provided by ally-gator
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil.
- Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally.
- Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute; pour in half the soy sauce.
- Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes.
- Mix remaining soy sauce into chicken mixture.
- Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes. Stir lemon juice into vegetables.
- Toss vegetables with chicken.
Nutrition Facts : Calories 584.2 calories, Carbohydrate 95 g, Cholesterol 39.7 mg, Fat 15.5 g, Fiber 4.2 g, Protein 17.9 g, SaturatedFat 6.4 g, Sodium 768.8 mg, Sugar 3.6 g
KEN'S KICKIN' POSOLE
This is my version of the classic dish. Part soup, part stew but always comforting. Garnish with lime wedges, sour cream, and grated cheese on top.
Provided by Ken from CA
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano chiles cut-side-down onto the baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the chiles.
- Cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high, and add the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove the pork from the pot, and reduce the heat to medium. Stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.
- Stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. Pour in the chicken stock and enchilada sauce. Stir in the bacon and pork cubes, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 1 hour. Stir in the hominy, recover, and continue cooking 1 hour more until the pork is very tender.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 26.7 g, Cholesterol 54.9 mg, Fat 14.6 g, Fiber 5 g, Protein 21 g, SaturatedFat 4.6 g, Sodium 1101.2 mg, Sugar 4.3 g
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