Tortilla Soup! Mmmm

Entering lost recipes is seriously making me hungry. Ok so for this recipe I've tried both ways - with chicken, and with tofu (with vegetable broth) - both work amazingly so it can easily become vegetarian with a little substitution. This recipe is actually an alteration of a recipe I found while on the South Beach diet, that I took and made it my own (added some more flavor, diets are bland and i try to spice things up when I can)

You, my fine chef, will need:

- 2-3 cloves garlic (depending on how much you like it, I prefer 3)
- 1 med yellow or spanish onion chopped
- 1tbs extra virgin olive oil
- 1 large can chicken broth or vegetable broth to go with tofu
- 4 breasts of chicken cooked (and seasoned with adobo naturally) and cut in bit size pieces (or 4 slices of extra firm tofu pan cooked and seasoned with adobo)
- 1 bunch cilantro
- 2 small or 1 large can of corn drained (i like using white corn, or fresh!)
- 2 cans recipe cut tomatoes
- 1 Large can black beans (the best invention ever)
- 1/8th cup chili powder or 1 pkt taco season mix
- 2 cups reduced fat jack or cheddar cheese (i prefer cheddar)
- 1 tbsp reduced fat sour cream (for garnish)
- 1/2 cup crushed black bean tortilla chips (for garnish)

Alot of ingredients, I know - but the cooking part is easy!

- Sauté garlic and onions in lag stock or soup pot until soft.
- Add broth, tomatoes, corn, drained black beans, chili powder, and chicken (or tofu). Simmer for at least an hour.
- Add cilantro and continue to simmer 15 mins.
- Serve garnished with cilantro and cheese (i usually stir in the cheese during the last 15 min to make it really cheesy and melty- yes those are technical terms). Also feel free to add the sour cream and crushed tortilla chips as a garnish, or some avocado wedges if you're feeling saucy!

man, im lame - but this its so tasty!! :)

Spinach and Mozzerella Stuffed Chicken Breast

ok so my domain lost all of my recipes, awesome. And I'm going to start reposting them one by one as I have time. This recipe is one of my personal favorites. A little time consuming, but totally worth it and you can freeze it for about a week and still have it tasting delicious.

you will need:

1 Bundle (very exact, jk) of fresh spinach (frozen is sooo 2009)
1/2 Yellow Onion Chopped
1 clove minced garlic
1 cup shredded mozzarella cheese (I usually use part-skim but feel free to whole it up!)
1 cup low-fat/ff ricotta cheese
2 tablespoons adobo (best mexican invention ever)
2 tablespoons melted Smart Balance spread

Ok ready???? GO

- Preheat oven to 325 degrees F (165 degrees C).
- in a large bowl, mix spinach with onion, garlic, mozzarella and ricotta cheese and set aside.
- Season chicken breasts with Delicious Adobo seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish.
- Drizzle with melted Smart Balance spread and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.

If you want to save this dish, just prepare chicken and freeze before baking! In the words of the great dora the explorer, its "muy delicioso!"