Faith, Food and Family

Watch me make this over on my YouTube channel Faith, Food and Family ! Chicken Tortilla Soup Ingredients: 1 onion, diced 3 cloves of garlic, minced (or you can sub garlic powder) 1 tbsp chili powder 1.5 tsp cumin 1 tsp Mexican Oregano 1 28oz cans of crushed tomatoes 32 oz carton of chicken broth/stock 1 8 oz bag of frozen corn 1 4oz can of green chiles 1 can of petite diced tomatoes (can use a can of rotel for more flavor) 1 15oz can of black beans (rinsed and drained) 3-4 cups of chicken cooked and diced or shredded Salt and pepper to taste Place all ingredients in the slow cooker (crockpot) and stir together. Cook on high for 4-6 hours. Add tortilla chips, avocado, cheese, etc. Whatever toppings you want.

Nothing says fall like soup! It's always so nice for it to start to cool down a bit and enjoy a warm, comforting bowl of soup. This soup takes a spin off from the traditional red enchilada soup and goes green, using salsa verde. It is a delicious soup version of green chicken enchiladas! You can even serve some torilla chips on the side, maybe with some avocado or guacamole. Let's get started! Chicken (Green) Enchilada Soup Adapted from Instant Loss's recipe Ingredients: 1.5 pounds of boneless skinless chicken breasts, or tenders, chopped into bite sized pieces 1 can of chickpeas, drained and rinsed 1 large onion, diced 1 8oz package fresh mushrooms, chopped (I used baby bella) 1-2 tbsp of garlic (we like a lot, so go by your taste) 1 quart of chicken broth (I used unsalted) 1 cup of salsa verde 1.5 cups of corn 2 cups of baby spinach (I used half of a 5 or 6oz bag of baby spinach) Handful of chopped cilantro (have additional on hand if you would like ...

Birria de Res Consome Ingredients: Chuck roast (mine was probably about 3-4 pounds, you can use whatever size you need, just make sure your pot is big enough to hold everything) Beef bone (I used three 2-3 inch pieces) 2 medium onions (peeled and halved) 1 whole head of garlic (separate the cloves and remove skin) 10 carrots (peeled, chunked and halved) 12 dried chiles- take off stems, empty out all of the seeds and rinse (I used California chiles) 8 bay leaves 3 tbsp of chicken bouillon (I used better than bouillon paste) Oil for searing Possible toppings for the consume: Cilantro and diced white onions Thin sliced radishes Lime Chili oil (recipe below) Heat a large saucepot (I used an 8qt) on medium heat and add a bit of oil. I used maybe a couple of tbsps. Once your pan is heated, sear your chuck roast on both sides, then remove from the pot. Next, sear your bones as well. Remove from the heat and add your roast back in, onions, garlic, carrots, dried chiles, ...