Let your slow cooker do the work for dinner tonight. Use up leftover shredded chicken taco meat and rice and stuff bell peppers!

Slow Cooker Shredded Chicken Taco Stuffed Peppers 2

As we end taco week, I leave you with a stuffed pepper recipe! I love making stuffed peppers. It’s a great way to use up leftovers and incorporate more vegetables into your meal. This recipe is gluten free and made in the slow cooker. It’s similar to my Chicken Enchilada Stuffed Peppers, but this time I use leftover shredded chicken taco meat and white rice as well as fresh tomatoes and sliced olives to give a taco taste, but in a bell pepper!Slow Cooker Shredded Chicken Taco Stuffed Peppers 2

I love making stuffed peppers in the slow cooker.  Some might find making stuffed peppers a daunting task, but it doesn’t have to be. By placing water at the bottom of your slow cooker it steams the bell peppers making them fork tender at every bite. I paired these Slow Cooker Shredded Chicken Taco Stuffed Peppers with fresh slices of avocado, homemade salsa, and sour cream. My trick to the tiny thin lines of sour cream. Place a spoonful of sour cream in a ziplock sandwich bag. Cut a tiny hole in one corner and use pipe on the sour cream. It looks super fancy and you’ll use half the amount of sour cream you normally would use for a recipe!

Head on over to Food Fanatic to get the full recipe


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 Crispy blackened shrimp completes this flour tortilla taco that has julienne sliced jicama and carrots with spinach, peach salsa, and sliced avocado! 

Blackened Shrimp Tacos #TacoWeek

Earlier in the summer I made these Blackened shrimp tacos on a sunny afternoon for lunch. Every Sunday we go over to my inlaws house to visit with them, swim in the pool, and have dinner. It’s became part of our weekly routine. I try to bring over lunch or help with dinner where I can.  I typically look around my house to figure out what I have on hand. Some weekends it’s homemade grilled flatbreads our pizza. On this particular Sunday I brought over shrimp to make tacos. I used my homemade blackening seasoning to give the shrimp a little kick.
OXO Julianne Handheld Mandoline Slicer
I wanted a crunch to the tacos without putting coleslaw on it. I decided to julienne cut some jicama and carrots to give it a fresh crunchy taste. I love using the OXO Hand-held julienne slicer. It’s portable, easy-to-store, and hard root style vegetables like carrots and jicama are perfect to use on this!

Blackened Shrimp Tacos #TacoWeek

I also paired the blackened shrimp tacos with my homemade peach salsa. The sweet fruit paired well with the spice from the blackening seasoning pairs perfectly. It’s refreshing taco and light weight but full of flavor. So as the weather starts to get cooler, you can dream about the hot summer days you had by eating a few of these blackened shrimp tacos!

Blackened Shrimp Tacos #TacoWeekKatie Original Recipe

Blackened Shrimp Tacos

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 10 tacos

Blackened Shrimp Tacos

Ingredients

  • 1 lb. Shrimp, peeled and deveined
  • 1 tbsp Blackening Seasoning
  • 1 tbsp Grape Seed Oil
  • 10 Soft Flour Tortillas
  • 1/2 cup Jicama, julienne
  • 1/2 cup Carrots, julienne
  • 1/2 cup Spinach, diced
  • 2 Avocados, thinly sliced
  • 1/2 cup Peach Salsa
  • Cilantro for garnish if desired

Directions

  1. In a bowl combine, shrimp and blackening season. Heat a sauté pan on medium-high heat. Place the grape seed oil in the pan let it heat for one minute then add in the shrimp. Saute the shrimp for 3-5 minutes, stirring occasionally. Once the shrimp is pink in color, remove from the heat and set to the side.
  2. Prep all of your toppings for the taco's. Julienne slice the jicama and carrots, chop the spinach and thinly slice the avocado. Warm the flour tortillas just before serving (you can do this in the microwave in a damp paper towel for 15 seconds).
  3. Place a flour tortilla on a plate, layer with julienne jicama and carrots, chopped spinach, 3 cooked shrimp, sliced avocado, and a tablespoon of peach salsa. Sprinkle cilantro on top if desired. Repeat until you've made all the tacos.
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Shredded Chicken Taco Flatbread

Welcome to taco week! All week long if you search by the hashtag #tacoweek you’ll find a wide-variety of taco inspired recipes. Since I love tacos and Mexican food in general I knew I had to participate. I’m going to share some non-traditional style taco recipes this week and one that is semi-traditional. Today, I’m sharing a flatbread recipe. Wait, what? I’m sure your asking yourself  “how is that taco like…” well because I’ve turned all my favorite taco ingredients into a flatbread.

Shredded Chicken Taco Flatbread

I love turning leftovers into an entirely new meal. What’s not to love about having food already cooked, and simply waiting for you to eat it in your refrigerator. So when I have leftovers whether purposefully done (like I did for this recipe) or just laying around I like to get creative. I love making flatbreads. I feel like I can always have an easy go-to lunch when I have flatbreads on hand. So when I had leftover shredded chicken for taco’s in the refrigerator, I knew I wanted to make a Shredded Chicken Taco Flatbread.

Shredded Chicken Taco Flatbread

For this flatbread, I used Cabot Pepper Jack cheese. It gave the flatbread a nice zippy taste and worked perfectly with the other flavors of the flatbread. Whenever I make flatbreads I always make sure I reheat all the leftovers before I bake the flatbread. Sometimes I find that if I don’t do this that my flatbread looks hot and bubbly but it’s really still cold in one of the many layers. I also love using hot items and then topping with cold crisp items like freshly diced tomatoes, shredded lettuce and a drizzle of cold sour cream. If you don’t have sour cream on hand definitely try using Greek yogurt. You will never know the difference.

Katie Original Recipe

Shredded Chicken Taco Flatbread

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 19 minutes

Yield: 1

Shredded Chicken Taco Flatbread

Ingredients

  • 1 Flatout Flatbread
  • 3 tbsp whipped cream cheese
  • 1/4 cup refried beans
  • 1/4 cup (leftover) shredded chicken
  • 1/4 cup pepper jack cheese, shredded
  • 3 tbsp diced tomatoes
  • 1 tbsp cilantro
  • 1/4 cup lettuce, shredded
  • 2 tbsp sliced olives
  • 1 tbsp sour cream

Directions

  1. Pre-heat the oven to 400 degrees Fahrenheit. Once the oven is preheated then pre-bake the flatbread for 2 minutes.
  2. Once the flatbread is pre baked then layer on the cream cheese, followed by refried beans, shredded chicken, and pepper jack cheese. Bake the flatbread for 7 minutes. Then top with diced tomatoes, cilantro, shredded lettuce, sliced olives, and sour cream. Serve immediately.

Notes

To ensure the flatbread is piping hot I always pre-cook my leftovers before applying to the flatbread. Make sure you prep the tomatoes, lettuce, etc while the flatbread is baking in the oven.

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Use leftover chicken fajitas to make these easy quesadillas. Perfect for lunch or even dinner and a great way to use up leftovers!

Easy Chicken Fajita Quesadillas

We love chicken fajitas in my home. The other week I shared with you my grilled chicken fajitas recipe. Today, I’m going to share how to transform the leftover chicken fajitas and re-invent them into a whole new meal! Whenever I have leftover meat and vegetables I tend to throw them into a quesadilla. You can cook them one of three ways; bake them, grill them, or fry them in a sauté pan. That’s how I choose to cook these leftover chicken fajita quesadillas. I will preface that I like to bake them the best… less messy and time spent stressing and worrying about flipping the quesadilla over and the contents of the quesadilla falls out. Maybe you don’t stress about stuff like that, but I do!

Easy Chicken Fajita Quesadillas

The next time you make chicken fajitas… make a little extra to ensure you have leftovers. Then forget about said leftovers for a day or two and then whip up a batch of my easy chicken fajita quesadillas for lunch or dinner.

Katie Original Recipe

Easy Chicken Fajita Quesadillas

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4

Easy Chicken Fajita Quesadillas

Ingredients

  • 8 Flour Tortillas
  • 2 cups leftover chicken and vegetables fajitas
  • 2 cup shredded cheddar cheese
  • Cooking spray
  • Sour cream and salsa for serving

Directions

  1. Reheat the leftover chicken and vegetable fajita filling until luke warm. Once the fajita filling is semi-cooked place 4 flour tortillas on the countertop. Divide the leftover chicken fajita filling among the four flour tortillas, then divide the cheese (1/2 cup on each tortilla), spreading both filling and cheese evenly.
  2. Heat up a large sauté pan on medium-high heat and spray with cooking spray. Place one of the filled tortillas in the pan. Then add another flour tortilla on top. Cook for 3 minutes until the bottom is golden brown but not burnt. Using two spatulas, carefully flip over (trying not to spill out the contents of the quesadilla). Cook for an additional 2-3 minutes until golden brown. Remove from sauté pan, cut and serve. Repeat until all the quesadillas have been cooked. Serve with sour cream and salsa.
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Grilled chicken fajitas are the ideal no-mess very little clean-up meal. Perfect for a quick weeknight meal all contained on the grill or even better for tailgating at a football game!

grilled chicken fajitas - easy meal to make in minutes on the grill!
I’ve recently came to the realization that I don’t share enough of my everyday recipes with my readers. Recipes I make in my kitchen day in and day out. Today, I’m sharing with you a tried and true favorite of ours; grilled chicken fajitas. I even did a demonstration on how to make this recipe at the Food & Wine Conference earlier this summer with STōK grills.
grilled chicken fajitas
I’ve blogged about grilled chicken fajita kabobs before which are fun but not practical for a quick dinner! I’ve been making grilled chicken fajitas on the grill for the past year and since making them on the grill I can honestly say I can’t remember the last time I made chicken fajitas on the stove top. True story. You see my grilled chicken fajitas can be prepared 100% on the grill. Grill the chicken, place the onions and peppers in a veggie basket and wrap the tortillas in aluminum foil to place on the grill just before serving. I marinate the chicken in fajita seasoning and grapeseed oil in a plastic bag.
grilled chicken fajitas
This can be prepared right before you go to grill or the night before for maximum flavor. Same goes with the onions and peppers. Slice them up and place them in a plastic bag with more fajita seasoning and grape seed oil. I cook them with grapeseed oil because grape seed oil has a high smoke point so my food is less likely to burn. I cook everything on low on the grill and with 15-20 minutes time frame dinner is served! Grilling chicken fajitas is that easy.
grilled chicken fajitas
While the fajitas are cooking I whip up a batch of my fresh homemade salsa. Most of the time I’ll make a box of Spanish rice to go with our fajitas. That’s it… Dinner is served. I make this frequently when entertaining. I also make this at least twice a month  as it’s always a hit. And I always have leftovers for lunch. Over the next few weeks I’ll share with you how I repurpose my grilled chicken fajita leftovers and make them into something amazing!
Katie Original Recipe
Grilled Chicken Fajitas

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4

Grilled Chicken Fajitas

Ingredients

  • 2 boneless skinless chicken breast
  • 2 tbsp grapeseed oil, divided
  • 2 tbsp fajita seasoning, divided
  • 1 of each; red, yellow, orange, and green bell peppers, thinly sliced
  • 1 red onion, sliced in quarters
  • 10 flour tortillas (use corn tortillas to make these Gluten Free)
  • Sour cream and shredded cheese optional

Directions

  1. Wash chicken and pat dry with paper towel. Trim any excess fat you might not want. Then place in a ziplock gallon-size bag. Place one tablespoon grapeseed oil in the bag coating the chicken as well as one tablespoon fajita seasoning. Seal bag and mix with hands to ensure the seasoning is coated all over chicken. Place in refrigerator until ready to cook.
  2. Place sliced bell peppers and red onion in another ziplock gallon-size bag. Place the remaining one tablespoon grapeseed oil and fajita seasoning in the bag. Seal and mix well.
  3. Preheat the grill to medium heat. Clean grill. Once the grill reaches 350 degrees place the vegetables in vegetable basked and reduce heat to low. Then place the chicken on the other side of the grill and lower the heat to low. Cook for 10 minutes then flip chicken. Make sure you stir veggies every 5 minutes to ensure they cook evenly and do not burn. Cook chicken additional 10 minutes. Use an instant read thermometer to check chicken. Chicken should read 165 degrees Fahrenheit.
  4. During the last two minutes of cooking place tortillas in aluminum foil and place on the top rack of the grill with lid closed. Remove chicken from grill. Let rest 2-4 minutes. Then slice, place on a platter or in a large bowl with vegetables. Remove tortillas off grill and serve dinner

Notes

You can use corn tortillas to make these gluten free. Always make your own seasoning or check the packaging of the fajita seasoning to ensure that it's gluten free.

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Combine fresh peaches and ripe plum tomatoes to create the ultimate peach salsa recipe. 
Peach Salsa
Peach season is nearing the end and what better way to commemorate the season than to make a delicious fresh and homemade peach salsa. I’ve made mango salsa a few times, sadly never documented it here on Katie’s Cucina. While dreaming up ideas for dinner last week, I decided I would make a big batch of peach salsa verse my traditional salsa recipe that I make on a weekly basis. If dinner isn’t close to being ready by the time my husband gets home from work we typically have what we call an appetizer and indulge in some chips and dip. If my husband had his way he would eat greasy potato chips with fattening french onion dip. But me, being the good and health conscious wife I am always try to have healthy options on hand. Hence why I pretty much always have fresh salsa in the fridge!  It’s light enough to not ruin dinner yet filling enough to keep us content.
Peach Salsa
Back to my dinner planning. My husband went deep sea fishing for the first time in a year last month. He caught the biggest red snapper of the day on the east coast of Florida! That meant fish fillets for our freezer. Which I welcome with open arms since it’s been a year since our freezer has been stocked with fish! I have perfectly portioned bags of fish for two in the freezer. I take them out of the freezer the night before and place them into the refrigerator to thaw and by the next day they are typically thawed and ready to go by dinner time. Last week, I decided I would make blackened red snapper and top it with peach salsa. The dinner turned out divine and we found ourselves eating large spoonfuls of peach salsa with each and every bite of the white flakey fish (recipe to come)!
Peach Salsa
This peach salsa would also compliment a grilled pork tenderloin or chicken breast. Oh and what about a fresh summer spinach salad and using a few spoonful of peach salsa instead of dressing? Or of course you can scoop up the peach salsa with crispy tortilla chips! Peach salsa is perfect for munching on poolside, too!
Katie Original Recipe
Peach Salsa

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 cups

Peach Salsa

Ingredients

  • 2 tbsp fresh cilantro
  • 1 tsp lime juice
  • 1/4 red bell pepper
  • 1/4 red onion
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp chili powder
  • 1 tbsp brown sugar
  • 3 Peaches, peeled and halved
  • 2 plum tomatoes, quartered

Directions

  1. In a food processor combine, fresh cilantro, lime juice, red bell pepper and red onion. Pulse for 5 seconds. Then add in the garlic powder, cumin, chili powder, brown sugar, peeled and halved peaches, and quartered plum tomatoes. Pulse for 5-10 seconds until diced up. Serve immediately or refrigerate in a sealed container for up to 3 days.
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Chipotle Chicken with Bacon Baked Quesadillas

Happy Cinco de Mayo! One of my favorite eating holidays of the year, because I love Mexican food! I know its the one day of year I can eat Mexican food for breakfast, lunch, and dinner and no one will judge me. Although this year, I haven’t partaken on the breakfast and lunch Mexican feast. I’m telling you that as I feverishly type and eat my leftover penne and meatballs from last nights dinner during the hour naptime i have to myself. This is the first week where I don’t have anyone guest blogging for me, and as much as I was trying to be prepared and have the first few weeks of May scheduled out–well it snuck up on me. So I’m pretty sure from now until who knows when, I’ll be writing my blog post on the fly!

Chipotle Chicken with Bacon Baked Quesadillas

So, let’s talk about these Chipotle Chicken with Bacon Baked Quesadillas. I made these the other week in an effort to use up some leftovers. I typically make quesadillas at least once a month for lunch or dinner since its a quick weeknight meal. I almost always bake them as well, unless I decided to get all crazy and then I turn on the grill. Baking quesadillas makes me feel like its a little healthier. Since being on maternity leave and being held hostage in my own house not being able to drive just yet my trips to the grocery store have become crazy limited. Typically I’ll text my husband during the day and tell him we are in need of x,y, and z (typically fresh produce and yogurt) and then hope he can make time to go pick up said grocery items we are in need of. I will tell you that are grocery bill has gone way down over the past month. I’m pretty sure it will continue to stay down for the next few months until I feel comfortable driving and taking the baby out on my own.

Chipotle Chicken with Bacon Baked Quesadillas

So I’ve been super resourceful using up every single thing we have in the fridge (or at least as close to being able to use it up as possible) plus utilizing my over-packed pantry. During my recent cleaning out of the pantry I found two tortillas that were still good. Tortillas are something I almost always have on hand–they are great for breakfast burritos, lunch wraps, or in my case today, quesadillas! Very versatile and relatively inexpensive. This recipe for Chipotle Chicken with Bacon Baked Quesadillas came about because I had one leftover grilled chicken breast in the refrigerator. I also received a package of Cabot cheese last month for National Grilled Cheese month (which I totally missed because well I was a bit occupied taking care of a 2-legged human being), and in that package was a block of chipotle cheddar cheese. It was calling my name and I knew I wanted to use it either as  grilled cheese or a quesadilla. And well I added bacon, because lets face it everything is better with bacon. Of course, the night I made these the baby was sleeping so I opted to use the bacon bits on hand rather than fry or even (dare I say) microwave the fresh bacon I had on hand. That was going to require too much time and the clock was ticking to get dinner on the table before the baby woke up. It’s a luxury these days to eat dinner with my husband at the same time. Something we have done together for over the past 7 years living together. So I layered all the ingredients and baked the quesadillas for 5 minutes until golden brown and voila, easy-as-that dinner was served! Of course I served it with homemade salsa and sour cream and a delicious avocado, corn, and tomato salad (recipe to come).

So whether you are partying hard today for Cinco de Mayo or staying in with family like me–you have no excuse to not have a Mexican dinner tonight!

Katie Original Recipe

Chipotle Chicken with Bacon Baked Quesadillas

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2

Chipotle Chicken with Bacon Baked Quesadillas

Ingredients

  • 2 Flour Tortillas (burrito size)
  • 1 cup Cabot Chipotle Cheddar Cheese, shredded
  • 1 cup sliced cooked boneless skinless chicken breast
  • 1 tbsp bacon bits
  • Salsa and Sour Cream for serving if desired

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. While oven is preheating place one tortilla on a baking sheet layer with half of the shredded Cabot Chipotle Cheddar Cheese, followed by the sliced chicken breast, sprinkle with bacon bits, and then layer the remaining cheddar cheese on top. Place the other tortilla on top and bake for 5 minutes or until golden brown.
  3. Remove from the oven and cut into 6 pieces. Serve with salsa and sour cream if desired.
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slow cooker shredded chicken tacos

You guys know my obsession with Mexican food. I mean I can’t get enough of it and I especially could not get enough of it when I was pregnant with Ryder. During week 10 of my pregnancy I finally started to want to eat meat, and all I wanted to eat was shredded chicken tacos. It could not be chopped chicken or ground beef. It had to be shredded chicken! I have no clue why, its just what I was craving. I think I ordered take out at our local Mexican restaurant multiple times a week for a good month. It was getting very expensive and to be honest I was kind of embarrassed to keep going in there day after day picking up my shredded chicken tacos.

slow cooker shredded chicken tacos

That’s when I decided I would try to come up with my own restaurant quality shredded chicken taco recipe. I knew I wanted to use my slow cooker, because that’s how I was going to achieve the shredded chicken part. It took me a good month of experimenting, but I finally achieved shredded chicken that I felt was restaurant worthy. And even better… you can make a lot of it at one time and then freeze whatever leftovers you have! Every time I would make it I would freeze a batch or two and then defrost after a busy days work to have a quick Mexican dinner.

This shredded chicken is perfect for tacos, burritos, chimichungas, enchiladas, taco salads… the options are endless. So whether you make this for Cinco de Mayo on Monday or for a quick and easy dinner any day of the week I know your going to love this easy slow cooker shredded chicken taco recipe.

I created this recipe for Food Fanatic. This is a Katie Original Recipe.

Disclaimer: I’m a paid contributor over at Food Fanatic. I’m not required to share these recipes on Katie’s Cucina, but choose too because I want my readers to not miss a single thing I’m cooking up in the kitchen!


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Restaurant review on Antojitos Authentic Mexican Food restaurant at Universal Orlando's CityWalk! A must to visit if you are vacationing in Orlando, Florida!

Last night, I had the chance to attend a media event for the brand new Antojitos Authentic Mexican Food restaurant at Universal Orlando’s CityWalk. Since all I crave right now is Mexican food this event was right up my alley. Plus, I haven’t been to CityWalk in a while and I wanted to see for myself all the updates they’ve been working on.

Antojitos Authentic Mexican Food is located in the heart of Universal CityWalk, right next to the groove nightclub.  Visitors to the vibrant, two-story restaurant can enjoy two unique dining experiences, both featuring a delicious menu that combines authentic, traditional Mexican fare with all-new flavors – all made from scratch using the freshest ingredients.Antojitos Authentic Mexican Food Restaurant

I took full advantage of having one of my last girls nights out for a while. I met up with my friend, Kristen from Yellow Bliss Road (who just so happened to be visiting from California on vacation with her family), and Christine from Cook the Story. When we got to the restaurant we started off with delicious house-made chips and salsa on the spacious outdoor patio. The mariachi band was playing popular music that you’d here on the radio–not your traditional mariachi music!  I sipped on an agua fresca while the girls tried one of the signature margaritas. Restaurant review on Antojitos Authentic Mexican Food restaurant at Universal Orlando's CityWalk! A must to visit if you are vacationing in Orlando, Florida!

When we got inside I immediately noticed the eclectic decor; a mix of traditional Mexican folk art with new-aged style decorating. Lots of bright and vibrant colors. Antojitos takes diners on a journey through the cantinas, street carts and markets of Mexico City for craveable Mexican fare that is unlike any other.  The restaurant has two floors and each floor has a different menu.

Guests can choose to dine downstairs and enjoy a more casual dining experience that includes items like carnitas al pastor tacos (made with beer and chile braised pork, grilled pineapple and guajillo salsa) and oaxaca enchiladas (chicken tinga and house made mole sauce, queso fresco and lime crema). Click on the link to find all the offerings for the the Antojitos Menu.


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Southwestern  Chicken and Rice Soup

Looking for a spicy soup to warm your soul? I took some of my leftover Southwestern Chicken And Rice Stuffed Peppers and turned it into soup. I didn’t think anything of it. To be honest, I didn’t think I would share the recipe. After a few bites, I knew I had too. And then when my husband, Jon, proclaimed that this was the best soup I’ve ever made I knew I had to share it. He liked the soup better than the actual stuffed peppers its self.

Southwestern  Chicken and Rice Soup using leftover stuffed peppers!

Talk about the best way to repurpose one meal and make it into something totally different! If you arent’ a fan of stuffed peppers you don’t need to make the stuffed peppers. You can still make the soup. Just head on over to get the recipe for Southwestern Chicken And Rice Stuffed Peppers. Place all of that into the stock pot first (chop up the peppers  of course) and then add in the broth and julianne zucchini and squash. You will also of course want to add a little olive oil to the pan before you begin to saute the bell pepper. And maybe cook your soup a little longer than just 15 minutes with the leftover variety. Either way… I think you’ll LOVE this recipe. This Southwestern Chicken And Rice Soup is hearty and flavorful and will keep you warm this winter. Oh and in case you actually have any leftover and don’t feel like eating it again, pour the cooled off soup into a freezer bag and freeze it for another day!

Katie Original Recipe

Southwestern Chicken And Rice Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6

Southwestern Chicken And Rice Soup

Ingredients

Directions

  1. Cut the leftover Southwestern Chicken & Rice Stuffed Peppers into bite size pieces. Add them to a large stock pot with 32 ounces of chicken broth and julianne zucchini. Mix well and bring to a boil then simmer for 15 minutes.
  2. Serve and top with fresh cilantro.
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