Chicken Tortilla Soup

 Adapted from: http://www.grouprecipes.com/19742/the-best-tortilla-soup-houston-junior-league.html

Mom made this all the time growing up in Houston, and it's the ultimate comfort food (and amazing use of left overs after a Dia de los Muertos themed party). Used leftover tortillas, chicken, beans, and cru d'ete platter for latest batch. Could also see corn and any other leftover veggies working.

Ingredients

• 8-9 garlic cloves
• 3 small onions, chopped
• celery, chopped
• carrots, chopped
• bell pepper, chopped
• ~10 corn tortillas, chopped
• black beans, ~1 cup
• cooked chicken, ~2 cups**
• 1.5 pints of cherry tomatoes (or 1 can of diced tomatoes)
• ~4 tbsp cumin
• ~3 tbsp chili powder
• 3 bay leaves
• 8 cups chicken stock (I use better than bouillon paste and think it's the tastiest)**
• ~1 tbsp cayenne
• salt/pepper

Garnish

• MUST: lime juice (at least 1 half a lime per bowl)
• cilantro*
• sour cream**
• avocado
• shredded cheese**
• crumbled tortilla chips

Instructions

• In large soup pan / dutch oven, saute garlic, onions, celery in olive oil until softened (~5-10 min)
• Add corn tortillas, remaining vegetables (but not tomatoes), saute (~5 minutes)
• Add tomatoes, spices, chicken, and chicken stock. Bring to a boil.
• Once boiling, add cayenne and seasoning and reduce to simmer. Simmer for at least 1 hour... or until dinner. I like the tortilla to disintegrate a bit which takes some time.
• Makes plenty for 8 people or freeze the leftovers!

*I like leaving the cilantro out until garnish - it gets wilted and I don't think its needed for flavoring. 

** Can easily be made vegan with vegetable stock and no chicken; would amp up the veggies and black beans / corn more! It's already gluten free (as long as you're using corn tortillas with no wheat flour).

Creamy Cilantro Dressing

 Finally nailed it! Just the right consistency for dipping vegetables and rich, creamy salad dressing.

Ingredients

• 1 large bunch of cilantro
• 1 large scoop of cream cheese (1 large scoop = ~ 1/4 cup)
• 1 large scoop of mayonnaise
• 1 large scoop of sour cream
• 2.5 limes, juiced
• 2-3 garlic cloves
• ~1 tbsp minced raw jalapeno
• ~1 tbsp of chopped green onion
• ~1 tbsp honey
• salt / pepper

Instructions

Add all ingredients to Vitamix; use the attachment to push cilantro down as it blends.

Mexican Street Corn Dip

Adapted from:  http://cookingandbeer.com/2015/04/mexican-street-corn-dip/

Ingredients

• 8 ounces cream cheese softened to room temperature
• ~1/4 cup sour cream
• ~1/4 tablespoons mayo
• 1 heaping tbsp cumin
• 1 heaping tbsp chili powder
• salt and black pepper
• 2 tablespoons butter
• ~3 cobs corn  
• 1 jalapeno, minced
• cilantro, chopped 
• 2-4 green onions, chopped
• 1/4 cup cotija cheese

Instructions

1. Mix the cream cheese, sour cream, mayo, cumin, chili powder and a dash of salt and black pepper to taste. Try using electric mixer to get clumps of cream cheese incorporated.
2. Cook the corn and jalapeno in butter in skillet ~10 min. Season. Remove from heat and let cool (still warm but not hot!)
3. Pour corn into cream cheese mixture and add the cilantro, green onions and cotija cheese. Mix thoroughly.
4. Serve! Garnish with additional chili powder, cilantro, green onions and cotija cheese.