My 2 hour cooking how to for this week- Black Bean Chicken Tortilla Soup

So it ended up that I wasn't able to have my cook day until Sunday.  No biggie was able to still knock it out it 2 hours.  Here's how and the weekly menu (including my swaps with items I found on sale) for this week.  Happy cooking!

Monday: Black Bean Chicken Tortilla Soup

Tuesday: Stuffed Shells

Wednesday: Broccoli Mac n Cheese 

Thursday: Meatball Subs

Friday: Rockin Moroccan Night

Breakfasts: cheesy,eggy bagel sandwiches

Snacks: chocolate pecan granola bars, hummus, homemade quest dip and chips

Lunches: homemade "uncrustables", frozen burritos, pecan pesto chicken salad.

 

Here's the Black bean chicken tortilla soup recipe: (more recipes to come all week)

Ingredients:

1 tbl olive oil

1 lb chicken breast or tenders cut into bite size chunks 

1 red bell pepper

1 onion

2 cloves of garlic

2 cans black beans (drained)

1 small can green chilies

4 cups chicken stock

1 small can of corn

1/4 cup of chopped cilantro 

1tsp cumin, salt and pepper

1/2 cup of dark beer

1can puréed tomatoes

Tortilla chips, avocado, shredded cheese and non fat Greek yogurt (or sour cream) for toppers

 

Heat soup pot with olive oil. Add chicken tenders, and spices, cook over med heat util browned. 

Add veggies (onion, bell pepper , garlic and chilies) sauté until opaque. About 5 minutes

Next add all canned items including chicken stock and beer. 

Bring to a boil and reduce to a simmer. Cover and cook for about 15 minutes to let all flavored combine.

When you're ready to serve add toppings to each bowl. 

This will last in the fridge for 3 days. So you will want to either eat it early in the week or freeze. 

Back with more tomorrow!