I’m trying some new recipes this week… and some not so new too!

Today I made this soup…

Chicken Tortilla Soup

1 Tbsp Butter
1 Yellow onion chopped finely
3 cloves garlic, pressed
1 small can green chilies
1 can diced tomatoes
1 can black beans, drained
1 cup frozen corn kernels
5 cups chicken stock
2 cups shredded chicken
2 Tbs. Taco seasoning
salt and pepper to taste

For Serving:
sour cream
shredded jack and or mild cheddar cheese
Tortilla chips

Saute onions and garlic in butter in a large pot over medium heat until onions are translucent. Add chilies, tomatoes, beans, corn, chicken stock, chicken, and taco seasoning. Stir through on high heat until soup boils. Reduce to low. Add salt and pepper to taste. Simmer one hour.Serve with sour cream, a handful of cheese, and place broken pieces of tortilla strips on top.

It was yummy and really easy!

Tomorrow I’m making this mexican lasagna.  It makes a lot!  So there will be an extra one or two to put in the freezer.

Chances are there will be enough left over to have for a fast dinner before church Wednesday night…

and then Thursday I’m making this quick and easy soup:

Black bean soup

1 teaspoon olive oil
2 cups fresh salsa
2 15-ounce cans black beans, drained and rinsed
2 cups chicken or vegetable broth
1 16-ounce can refried black beans
1/2 cup sour cream (optional)
1/4 cup fresh cilantro, roughly chopped (optional)

Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with some of the remaining salsa and the sour cream and cilantro (if using).

I’ll serve it with avocado slices…O

On Friday I’m making Barb’s pasta with spinach and chicken.  It’s yummy and I forget about it (Camilla mentioned it the other day and I’ve been thinking it sounds good!)

8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium onion)
1 10-ounce package frozen, chopped spinach, thawed
3 cups cubed cooked chicken breast
1 14.5-ounce can Italian-style diced tomatoes
1 8-ounce container chive and onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375*

Prepare rigatoni according to package directions.

Meanwhile, spread oil on bottom of an 13 x 9 x 2-inch glass baking dish. Add onions in a single layer. Bake at 375* for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.

Drain chopped spinach well, pressing between paper towels.

Stir rigatoni, spinach, chicken, diced tomatoes, cream cheese, salt and pepper into onions. Spoon mixture into baking dish and sprinkle evenly with shredded mozzarella cheese.

Bake, covered, at 375* for 30 minutes. Uncover and bake 15 minutes more or until bubbly. Serves 4 to 6. Serve with tossed green salad and garlic bread.

So, that does it!  Visit Org. Junkie to link your menu!