Cold Weather Recipes

Tortilla Soup Recipe

CRISCO® Original No-Stick Cooking Spray
8 6-inch corn tortillas
Salt
2 tablespoons CRISCO® Pure Canola Oil
1 medium onion, chopped
2 cups cooked chicken, diced
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, drained
1 can (15 ounces) diced tomatoes, with juice
1 can (4 ounces) chopped green chilies, drained
1 package (1 1/4 ounces) taco seasoning mix
2 cans (14 1/2 ounces) chicken broth
1 tablespoons lime juice
Shredded cheddar cheese
Chopped cilantro
Sour cream
Lime slices (optional)



Preheat oven to 350 degrees.
Spray a baking sheet and both sides of the corn tortillas with Crisco No Stick Cooking Spray. Slice the tortillas into strips; sprinkle lightly with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and lightly browned. Set aside.
Meanwhile, in a Dutch oven or soup pot, heat Crisco Canola Oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilis and taco seasoning; stir to combine. Add chicken broth; stir. Bring to a boil; reduce heat and simmer, 10-15 minutes. Stir in lime juice.
To serve, place a few tortilla strips into soup bowl; ladle soup over. Sprinkle with cheese and cilantro. Top with remaining tortilla strips. Garnish with sour cream and a lime slice.

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Pampered Chef's Lean N' Green Chilli

Ingredients
8 (6 inch) corn tortillas, divided
2 teapoons vegetable oil, divided
1 lb boneless skinless chicken breast, cut into 3/4 inch pieces
1 teaspoon ground cumin
1 cup chopped poblano pepper (1-2 medium)
1/2 cup chopped onion
1 garlic clove, finely minced
2 (14 ounce) cans reduced-fat chicken broth
2 (15 ounce) cans pinto beans, drained and rinsed
1 1/4 cups salsa verde (green salsa) or
1 (10 ounce) can green enchilada sauce
2 tablespoons minced cilantro

Directions
1Preheat oven to 400°F.
2Cut 4 tortillas in half and stack them one on top of the other. Cut into 1/2-inch strips & toss with 1 teaspoon oil.
3Spread tortilla strips in a single layer in a baking pan. Bake 10-12 minutes or until crisp, stirring once. Remove from oven and set aside.
4Fold each of the remaining 4 tortillas into quarters & and coarsely grate using a box grater or your favorite method. Set aside. (Cook's note - I opted to just finely chop the tortillas rather than grating).
5Toss chicken pieces with cumin.
6Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
7Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes.
8Stir in chicken, broth, beans, salsa and grated tortillas.
9Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
10Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.