Tag Archives: Mexican

Very Veggie & Chicken Tortilla Soup

27 Feb

Hi!! Things got pretty busy for me last week…. I started a new job at a fresh herb company, Infinite Herbs. I’ll be doing sales & business development for their Mid-west clients, handling social media & recipe development. It’s the perfect job for a girl like me!

I’ll be traveling a couple of times a month but I’m still going to try to post 3 blog entries a week. That’s my goal and I hope it’s a realistic expectation.

There are a few things I find more convenient than a slow cooker. I love coming home from a long day at work and my dinner is ready for me. One less thing to do when I get home!

Tonight’s meal — Very Veggie & Chicken Tortilla Soup. I find restaurants that make this soup miss so many elements I love. Spice & veggies. This soup has a variety of vegetables, so you could omit the chicken and make it vegetarian. I included several layers of spice to this soup by using enchilada sauce, a jalapeno with the ribs & seeds and some spicy seasonings.

Every spoonful had so much flavor!! Have fun with the garnish for this soup. Bake your own tortilla chips, squeeze some lime juice into it, sprinkle cilantro or add a dollop of sour cream… or do it all!!

This soup was a delicious way to enjoy my dinner while watching E! news and get my Oscar red carpet recap. (Emma Stone was my favorite! J-Lo, a close 2nd.)

Have a great week!!

Very Veggie & Chicken Tortilla Soup

  • 2 (14 oz) cans of chicken broth
  • 1 cup water
  • 1 can red enchilada sauce
  • 1 (4 oz) can green chilis
  • 1 (14.5 oz) can tomatoes
  • 2 cups black beans, rinsed & drained
  • 2 cups pinto beans, rinsed and drained
  • 10 oz frozen corn
  • 2 chicken breasts, uncooked and cubed
  • 1 green pepper, diced
  • 1 onion, diced
  • 1 jalapeno, sliced
  • 2 potatoes, peeled and diced
  • 3 garlic cloves, minced
  • 1 tbs cumin
  • 1 tbs chili powder
  • 1 tps salt
  • garnish – tortilla strips, avocado, sour cream, cilantro, lime wedges


Everything goes in the slow cooker except for the garnishes. Cook on high for 4 hours or low for 8 hours. Eat & enjoy.

If you’d like to “make” your own tortilla strips, all you need are corn tortillas, cooking spray & salt. Cut the tortillas into strips, spray with cooking spray and sprinkle with a little salt. Bake in the oven for 10 minutes (or until crispy) at 350 degrees. I made strips & chips!


Multiple Meals Post: What to do with leftover Southwestern Egg Roll Filling??

3 Jan

In my household, there are 2 of us… sometimes just 1 since my husband lives in a different state. Cooking for 1 or 2 people can leave a lot of leftover food. My husband can eat leftovers for days, same meal and all. I can’t do that. I need new meals, new flavors, new textures. I have an issue of getting bored with repetition, and meals are no different.

One concept on this blog I want to share is the idea of multiple meals. What can you do with the meal you had the night before and make it into a new exciting meal??

I really hate when you buy a product and you only need 2 tablespoons of it for a recipe, what are you supposed to do with the rest?

I plan on addressing both of those issues on this blog with new creative things you can do at home in your kitchen. So let’s get it started!!!

Yesterday I made a post about Baked Southwestern Egg Rolls. The recipe can make up to 24 rolls. I have NO business eating that many. Seriously, they are better for you than what you get at Chili’s, but come on. I don’t need to be starting off the new year with any additional pounds. So I used half of the recipe for eggs rolls.

This morning I was looking in my fridge looking for something to eat. I saw the container with the rest of the egg roll filling. It really was delicous. I could of put it on some chips and just eaten it that way. However, chips & dip for breakfast just wasn’t something I wanted to eat. (Atleast not today) Instead, I decided to use up some eggs I had in my fridge and make a Mexican Egg Scramble.

Be creative with your leftovers!

Wow oh wow! Combining the egg roll filing with a couple of eggs was amazing!! I think it was almost better as an egg scramble. I would definitely make this again!

Egg Scramble, Serves 2 people


* 1 cup of the Baked Southwestern Egg Rolls filling

* 5 eggs, beaten


Heat up a skillet and add a little olive oil to the pan. Place 1 cup of the egg roll filling in the skillet. Once you see the cheese starting to melt, add the eggs. Cook for 4 minutes, or until the eggs are no longer runny. (It’s you personal preference. I know some people enjoy a runny egg.) Serve right away and enjoy!

Baked Southwestern Eggs Rolls

2 Jan

I’ll admit it. I LOVE Chili’s. It’s probably my favorite restaurant chain. I love the appetizers (holy queso!), Presidential Margaritas and the Molten Brownie Cake. If my husband said “We’re going to Chili’s tonight,” I’d be the happiest girl in the world.

In Chicago, there is one Chili’s and it’s in River North. We don’t get there too often. A group of friends planned a happy hour there about a year ago. I think that was the last time I was at a Chili’s.

I got to thinking that I don’t need to go to Chili’s to have some fantastic apps & margaritas…. I can make their delicious food at home and hopefully do it better.

Have you ever eaten the Southwestern Eggs rolls at Chili’s? O.M.G. SO GOOD. The crispy flour tortilla encasing mexican flavors is something I could eat everyday. Unfortunately, these bad boys are fried and not good for you.

I came up with a recipe which embraces the flavors of Chili’s Southwestern Eggs rolls, but it’s figure friendlier. 🙂 These eggs rolls are baked and since I sprayed them with Pam before going into the oven, they got really crispy.

Here are the cast of characters you will need to make these vegetarian rolls. (Opps, I forgot the sour cream!)

And this is how the Southwestern Egg Rolls will look right before they are devoured.

I like to serve these with Salsa & Ranch…. and a couple margaritas.

Southwestern Egg Rolls


  • 2 cups corn
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded Mexican cheese blend
  • 1 (4 oz.) can diced green chiles, drained
  • 1/4 cup of chopped onion
  • 1 avocado, diced
  • 2 TBS light sour cream
  • 1/4 cup chopped cilantro
  • 1 tsp. ground cumin
  • ½ tsp. chili powder
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 package egg roll wrappers (about 24 total)


In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.  Bake for about 15 minutes, or until lightly brown, turning halfway through baking.  Serve warm with salsa & ranch.