Tortilla de Patates (Spanish Omelette/Spanish Tortilla)

What the Spanish call a "tortilla" is not the tortilla that we think about when referencing Mexican food.  This tortilla is actually an omelette with fried eggs and fried potatoes.  It can be served by the slice, and is found in pretty much every eatery/bar in Spain.


Recipe- Spanish Tortilla

• 10 ounces red-skinned potatoes, cut into 1/3-inch pieces

• 8 large eggs
• 4 teaspoons minced fresh parsley
• 2 teaspoons minced fresh oregano
• 1 teaspoon salt
• 1/2 teaspoon dried crushed red pepper
• 1/8 teaspoon pepper
• 1 tablespoon olive oil
• 1 medium onion, chopped

1. Position rack in center of oven and preheat to 350°F. Cook potatoes in large saucepan of boiling salted water until tender, about 6 minutes. Drain and cool.

2. Whisk eggs and next 5 ingredients in large bowl until well blended. Mix in potatoes. Heat oil in large ovenproof nonstick skillet over high heat. Add onion; sauté until golden, about 5 minutes. Reduce heat to medium. Add egg mixture; cook 3 minutes, occasionally stirring egg from sides of skillet. Place skillet in oven and bake eggs until set in center and no longer wet on top, about 20 minutes.

3. Remove tortilla from oven. Immediately place skillet on cold wet kitchen towel to prevent further cooking. Let stand 2 minutes. Run spatula around edge of skillet and under tortilla. Lift skillet and tilt, sliding tortilla onto platter. Serve warm or at room temperature. Cut into wedges.

Healthy Thai- Soba Noodles with Grilled Shrimp and Cilantro

I recently made the cover recipe from the March 2010 Food and Wine "Healthy Recipes from Around the World" issue.  The flavors in the dish were bold, yet balanced.  The cooling cilantro and fresh lime zest and juice offset the spicy crushed red pepper.  Also, cilantro and lime are great in the springtime--the sour juice from the lime helps protect the respiratory system, and the cilantro assists when you are congested.

I don't normally cook Asian food, but some of my favorite restaurants in L.A. are Thai, like Saladang, and Saladang Song (the two restaurants are right next door to each other).  Because I'm not used to cooking with Asian flavors, I stuck to the recipe (mostly).  Next time I make it, I'll add lime juice directly to the noodles (in addition to marinating the shrimp in it) to really make it zing!

This dish pairs great with a dry Riesling.  All of these ingredients can easily be found at Whole Foods.

Link to recipe on Food and Wine website

Recipe- Soba Noodles with Grilled Shrimp and Cilantro
Total time- 45 min.
Servings- 6

6 oz. Soba Noodles
1/4 c. vegetable oil
3 tablespoons low-sodium soy sauce
3 tablespoons tamari
1 teaspoon agave syrup
2 large shallots, thinly sliced and separated into rings
6 garlic cloves, coarsely chopped
1 teaspoon finely grated lime zest, plus 2 tablespoons fresh lime juice
1 lb. large shrimp, shelled and deveined
salt
2 scallions (green onions), finely chopped
1/4 c. chopped cilantro
1/4 tsp. crushed red pepper
lime wedges, for serving

1. Bring a large pot of water to a boil. Add the noodles and cook, stirring until tender, about 4 minutes.  Drain and rinse under cold water.  In a medium bowl, combine 2 tablespoons of the oil with the soy sauce, tamari, and agave syrup.  Add the noodles and toss.

2. In a skillet, heat one tablespoon of the oil. Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes.  Using a slotted spoon, transfer the shallots to paper towels.  Add the garlic to the skillet and cook over low heat until golden and crisp, about 2 minutes. Transfer the garlic to paper towels.

3. Light a grill or preheat a grill pan.  In a bowl, combine the lime zest and juice with the remaining 1 tablespoon of oil.  Stir in the shrimp and lightly season with salt. (If you are substituting regular soy sauce for low sodium soy sauce, you may not want to add salt here).  Grill the shrimp over high heat, turning once, until glazed and just white throughout, about 3 minutes.

4. Arrange the noodles on a large platter.  Sprinkle with the scallions, cilantro, crushed red pepper and the fried shallots and garlic.  Arrange the shrimp on top and serve with lime wedges alongside.

Quick and Easy Chicken Paella

Every once in a while, I get inspired to make something out of my comfort zone.  I've never had paella before, but it has always intrigued me.  I found a recipe that was "quick and easy."  The entire dish takes one hour--start to finish.  Also, no special equipment required!  It's a one-pan dish. Everything is done in a large skillet.  I have never put a skillet in the oven before, but I followed the directions and kept a close eye on the skillet (everything worked out just fine).

The sugar snap peas really added a nice crunch, and the bright green pods contrasted the red-hued paella.  I'm not a fan of dark meat chicken, so I used boneless, skinless chicken breasts instead of the chicken thighs the recipe calls for.  I also threw in some leftover shrimp that I had in the freezer, which really added a nice seafood flair.   This dish reminded me of a combination of two classic Louisiana dishes, jambalaya and dirty rice, with a twist of some Spanish spices (saffron, chorizo, paprika).

Recipe- Quick and Easy Chicken Paella
1/2 c. dry white wine
1/2 tsp. saffron threads
1 and 1/2 tsp. salt
1 and 1/4 tsp. smoked paprika (I substituted with regular paprika)
1 tsp. freshly ground pepper
2 and 1/2 pounds of chicken thighs, with skin and bones, excess fat removed (I used chicken breasts)
4 oz. 1/4" thick slices, fully cooked smoked Spanish Chorizo (pork, beef and soy chorizo options readily available)  (I used the entire chorizo sausage since I only used one pound of the chicken)
1 tablespoon olive oil
1 large onion (about 1 and 1/2 c.), chopped
4 garlic cloves, minced
1 and 1/2 c. long grain rice
2 c. low salt chicken or vegetable broth
14.5 oz. can diced tomatoes, in juice
1/4 c. chopped roasted peppers
2 and 1/2 c. sugar snap peas, trimmed


• Preheat oven to 400°F. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and sauté until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo.
• Pour off all but 1 tablespoon drippings from skillet. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds. Add long-grain rice and stir to coat. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet. Add chicken broth, tomatoes with juice, and roasted red peppers. Bring to simmer. Stir in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover skillet tightly with foil, then cover skillet with lid. Bake paella until rice is almost tender, about 25 minutes.
Transfer chicken to plate. Stir rice; season to taste with salt and pepper. Scatter snap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid. Bake until snap peas are crisp-tender, rice is tender, and chicken is cooked through, about 10 minutes longer.

*Photo and recipe for this post courtesy of Bonappetit.com

Roasted Potatoes and Sauteed Mushrooms Tart

I bought a tart pan about 3 months ago, so I have been meaning to make a tart for quite some time!  I decided to bake a savory tart so that it could also be dinner.

This project had a combined preparation and bake time of about 2 and a half hours. That time can be greatly reduced by buying an already prepared pie shell, or simply preparing the tart dough ahead of time. Also, it takes me a really long time do simple tasks like slicing mushrooms.  

It was super delish.  This dish also reminded me that vegetarian dishes can be hearty and flavorful.  The chopped fresh tarragon definitely added a layer of complexity.

1 par baked pie/tart crust
1 lb of small red potatoes (about 4), sliced into thin discs (about 1/4 inch thick)
1/2 yellow onion, chopped
2 cloves garlic, minced
2 tsp. fresh tarragon, chopped
1/4 cup olive oil
4 eggs
1/2 cup light whipping cream
1 tsp. salt
1/2 cup Gruyere or Parmesan cheese
1 lb of white button mushrooms

1. Preheat oven to 450.  Combine the garlic, onion, potatoes, and half of the olive oil (1/8 cup).  Sprinkle with 1/4 tsp. salt and ground pepper.  Spread out mixture evenly on a cookie sheet or baking pan. Bake 15-20 minutes, until onions are translucent. Let cool.  Reduce oven to 375.

2. Sprinkle the fresh tarragon onto the crust.  Put the potato mixture into the tart crust.  Whip the eggs, whipping cream, and salt in a small bowl.  Sprinkle with pepper.  Pour on top of the potato mixture in the tart pan.  Don't try to use the entire egg mixture if it looks like it is going to overflow.  Leave about 1/4 inch from the top of the pan.  Bake 55-60 minutes, or until the egg mixture sets.  If you jiggle the tart and the egg mixture does not jiggle, then it is set.  Remove from oven.

3. While the tart was baking.... heat 1/8 cup olive oil over in a skillet over medium-high heat.  Brown sliced mushrooms in the skillet for 5-10 minutes.  Sprinkle with salt and stir. Remove from heat.
4.  Once you remove the tart from the oven, sprinkle the 1/2 cup of cheese on the top.  Spread the mushrooms evenly on top of the cheese.  Bake for another 5-10 minutes, until the cheese is melted.  Remove from the oven and serve warm.

Enjoy!

Shrimp Scampi

I've been stuck on making soup, but the crawfish fettuccine inspired me to get out and try another seafood pasta dish.  Plus, I've been around pescatarians.. so I decided to make shrimp scampi.

This entire dish probably took about 25 minutes--start to finish.  And it was soooo delicious!   The most tedious part was peeling and deveining the shrimp, but you can always buy raw shrimp that is already peeled and deveined from your neighborhood grocery store.

 I made some pasta to accompany it.  I used angel hair, though linguine is typically used with shrimp scampi dishes.  I used about 1/3 of the box.  I just boiled it according to the directions on the box, drained all but a few tablespoons of water, and I added two tablespoons of olive oil and 1 tablespoon of butter, along with pepper.  I then mixed in about 1/3 cup of Parmesean cheese.  The pasta was delicious and did not overpower the delicate taste of the shrimp scampi. 

The recipe couldn't be easier. You just season the shrimp, cook them in a skillet of oil, and then use that oil to make the scampi sauce.  If you are lazy and want to just boil the shrimp or buy already cooked shrimp, you can purchase a premade Shrimp Scampi Sauce.

Difficulty: Easy
Servings: 4
Prep Time: about 20 minutes
Cook Time: about 5 minutes

Recipe-Shrimp Scampi

1 and 1/2 pounds jumbo shrimp, shelled and deveined
salt and pepper ( I used Tony's Creole Seasoning instead of salt)
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat leaf parsley
1/4 tsp grated lemon zest

1. Pat the shrimp dry with a towel. (This will help them brown in the skillet).  Season with salt and pepper.
2. Heat a large skillet over medium heat.  Add the butter to the skillet.  When the foaming subsides, raise the heat to high.  Quickly place all of the shrimp in the skillet at the same time, but make sure they are each laying flatly in the oil.  Cook the shrimp without moving them for one minute.  Add the minced garlic and cook for another minute.
3. Turn the shrimp over and cook 2 minutes more.  The shrimp are ready when they are pink throughout.  They cook very fast, so try not to overcook them.  Transfer the shrimp to a bowl and cover to keep warm.
4. Making the Scampi Sauce: Return the skillet to the heat and pour in the vermouth and lemon juice.  Boil the liquid until slightly thickened, about 30 seconds.  Scrape up any brown bits from the bottom of the pan with a wooden spoon.  Stir the zest and parsley into the sauce.  Pour the sauce over the shrimp and toss to combine.  Serve immediately.

Crawfish Fettuccine

I made this Christmas Eve because my mother asked me to. She found the recipe in a newspaper clipping from 1997...

I have never made fettuccine alfredo or anything, but I was excited to do some Creole cooking while I was in Louisiana for winter break.

First, I sautéed all of the vegetables I had (mushrooms, peppers, onions, garlic) in half a stick of butter. Yes, butter. Normally, I sauté vegetables in Extra Virgin Olive Oil, but the recipe called for butter. The smell was incredible--I had no idea sautéing vegetables in butter would smell so good! I would have been content taking the veggies off of the stove and serving it over a bed of rice or noodles.

The next step was to add the crawfish tails. I bought a one pound bag of already peeled crawfish tails. The excess liquid in the bag is what really added the Creole flavor to this dish. I also added a quarter cup of dry white wine. I seasoned it all with some Tony’s (Creole Seasoning salt). I let it simmer for about ten minutes.

Next, I added put my cooked fettuccine in a bowl and added a small container of sour cream and some half and half. I then added the crawfish/veggie mixture to the bowl, and I poured it in a casserole dish. Lastly, I topped the casserole dish with cheese and baked it on 350 for 15 minutes.

My family loved this dish. To my surprise, it tasted like pasta yet still maintained a distinctly Louisiana Creole flavor.

Quiche Lorraine

Quiche Lorraine.. a great twist on your classic "eggs and bacon" for breakfast!

My mother is actually the guest chef/baker for this post. She made the pie crust and the quiche--and took the pictures. Unfortunately, I didn't get to eat any (since both my mom and the quiche were about 2,000 miles away). However, I will vouch for it since my incredibly picky-eater 17 year old sisters--who don't like much of anything--devoured the quiche in less than 24 hours!

"Quiche Lorraine is so easy to make and it tastes very good. I made my own crust and partially baked it, using pie weights (see photo), before adding the filling. If you don't have pie weights, you can use dry beans. Quiche is normally served for brunch or lunch, and it is a Sunday moring favorite at our house. From the time it came out of the oven, it did not last very long. And my youngest daughter asked me, 'Mom, when are you going to make quiche again?'"-- Diane Lomas

I must say, beautiful crust mom!

Try Emeril Lagassee's Quiche Lorraine Recipe:

Par baked crust (recipe follows)
6 ounces thick cut bacon cut into narrow strips

2 large eggs
2 large egg yolks
1 1/4 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Pinch freshly grated nutmeg
1 cup grated Gruyere or Swiss cheese

1. Preheat oven to 375 F.
2. In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Arrange the bacon evenly over the bottom of the baked crust.

3. In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the par baked crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
4. Remove from the oven and let cool on a wire rack for 15 minutes before serving.

Par baked Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
1 to 2 tablespoons ice water, or more as needed

To make the dough in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container. Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.


On a lightly floured surface, roll out the dough to an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.) Refrigerate for at least 30 minutes. Preheat the oven to 375 degrees F. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. 

Vegetable Chili

I wanted to make something hearty and healthy. I love this recipe because it's pretty much all vegetables and beans. It's low-sodium, low-cholesterol, and fiber-licious! If you want to save time, just used canned beans instead of cooking the beans yourself.

I also didn't bother "dicing" the vegetables. Instead, I pulsed them in a food processor. I was careful not to over-pulse them because I wanted the soup to be chunky. I can't even imagine how long it would take to dice all of these vegetables! There are a lot of ingredients, but don't be intimidated.

And remember, chili always tastes better the second day.

Recipe- Vegetable Chili

2 cups dried black beans, OR 2 15 oz cans black beans, rinsed and drained

1 cup dried kideny beans, OR 1 15 oz can kidney beans, rinsed and drained

1/3 cup olive oil

2 garlic cloves, minced

1 yellow onion, diced or chopped

3 medium carrots, diced or chopped

4 celery stalks, diced or chopped

3 red bell peppers, diced or chopped

1 jalapeno pepper, finely chopped

1 zucchini, diced or chopped

1 yellow squash, diced or chopped

1 cup canned or frozen corn

2 tablespoons ground cumin

1/3 cup chili powder

2 tablespoons paprika

1 tablespoon sugar

2 tablespoons ground coriander

1 28 oz can Italian-style tomatoes, diced

1 and 1/2 pounds plum tomatoes, diced or chopped

salt, pepper, and cayenne pepper to taste

1 bay leaf

1. If using dried beans, soak them overnight. Drain and rinse. Boil them in 8 cups of water. Reduce heat once boiling and let simmer for one hour. Remove and drain. If using canned beans, drain and rinse.

2. In a large pot, heat the oil on medium, and add the minced garlic. Reduce the heat if the garlic starts to brown. Increase the heat to medium high and add the onion. Sautee for 5-10 minutes, until the onion is tender and translucent.

3. Add the chopped vegetables, one at a time, every five minutes in the following order: carrots, celery, bell peppers and jalapeno pepper (together), zucchini and yellow squash (together), and corn. Then, add all of the spices and cook another 5-10 minutes.

4. Stir in the beans, tomatoes, and bay leaf. Bring the chili to a boil, then reduce the heat and simmer for an hour or more--until the chili thickens. Serve warm and garnish with sour cream, cheese, grilled chicken or grilled steak.

Falafel

I decided to make falafel because one of my vegan readers suggested it. Falafel is another great way to use fiberlicious garbanzo beans. I remember when I first had falafel--it was in the latin quater in Paris about three years ago. Falafel is really popular in North Africa and the Middle East. It's a great vegan recipe that has a "meaty" feel to it.

If you don't have a deep fryer, cooking it can be tricky. Most people complain that it falls apart in the skillet. I had a mini-disaster the first time I made falafel, about a year ago. The oil in the skillet was waaaay too hot. Luckily, Lucy was around and helped me figure out how to cook it at the right temperature. If you can monitor the temperature of your oil, you probably won't have any problems. Also, remember to let the oil "re-heat" after you take a batch out (meaning, wait about 5 minutes or so before putting another batch in your skillet).

I stuffed these in pita with onion, tomato, lettuce, and herbed cucumber yogurt (see recipe below).

Recipe- Falafel

1 15 or 16 oz. can garbanzo beans (a.k.a. chickpeas), drained and rinsed

1 garlic clove, minced

2 tablespoons fresh parsley

2 tablespoons fresh coriander

1 tablespoon fresh mint

1 teaspoon cumin or cumin seeds

2 tablespoons bread crumbs

1 tablespoon salt

pepper to taste

oil, for frying

1. Ground peas in food processor (or blender) until smooth. Mix in everything else. Pulse. Add salt and pepper to taste.

2. Using wet hands, make round balls (see picture).

3. Refrigerate for 30 minutes.

4. Heat in 1/4 inch vegetable oil over medium-high heat in shallow frying pan. Fry a few at a time, turning halfway (about 8 minutes total). Transfer to a paper towel. Reheat oil in between.

Herbed Cucumber Yogurt

1 cup plain yogurt (low fat)

1 kirby cucumber, peeled, seeded*, and chopped

2 tablespoons lemon juice

1 clove garlic, minced

salt and pepper, to taste

*to seed cucumbers, i cut in them in half, legnthwise, and then scoop out the seeds with a spoon

Mix all of the ingredients in a small bowl. Serve as sauce inside pita for falafel.

Curried Corn Chowder

I love soup. I love soup because it is healthy, and I can control exactly what goes in it! I love soup because you can't really mess it up--anything goes. I love soup because it not only warms the body, but it warms the soul. Yes, Los Angeles is not a winter or fall city, but it has been around 60 degrees or so here, so this is soup weather for us!

A good soup cannot be made in 5 minutes. The ingredients need time to get to know each other. I think that soups are kind of magical--you take a bunch of independent ingredients, and you make something that is greater than the individual ingredients.

I served this soup with dinner rolls that had been in my freezer. I defrosted the dinner rolls, and then I cut them in half and broiled them in the oven with a dab of butter and some grated parmesan cheese until the cheese was slightly dark and bubbly.

Enjoy this healthy, vegan dinner alternative!

Recipe- Curried Corn Chowder

Preparation/Cook time: about an hour and a half
Servings: 6

1 big yellow onion
2 garlic cloves, minced
1/4 tsp. fresh thyme OR 1/8 tsp. dried thyme
2 tablespoons unsalted butter
3 and 1/2 cups frozen or canned corn
4 cups vegetable stock
1 tsp. sugar
2 tablespoons, unsalted butter, clarified (see directions below)
1 tablespoon Madras-styled curry powder
1/4 cup canned coconut milk
1 tablespoon chopped fresh cilantro
1 tablespoon salt
pepper, to taste

1. Saute the onion, garlic, and thyme in 2 tablespoons butter (regular) in a large soup pot over high heat, stirring occassionally to keep the onions and garlic from sticking to the bottom of the pot. After the onion has begun to reduce in volume (5-10 minutes), lower the heat to medium and continue cooking for 10-15 more minutes, until the onion is tender and translucent.
2. Add the corn, stock, and sugar. Bring to a boil. Lower the heat and let the stock simmer for 30 minutes.
3. Prepare the clarified butter. To prepare clarified butter, melt the butter in a small saucepan until the milk solids have separated from the oil (there will be white, cloudy liquid floating on top after melting the butter). Use a spoon to scoop out the milk solids. Milk solids cause butter to burn more easily, which is why we are removing them.
4. In a separate saucepan, warm the clarified butter over medium heat. Add the curry powder, and cook until the curry aroma permeates every inch of your dwelling (3-5 minutes).
5. Remove the soup from the heat. Let cool for a few minutes. Pour half of the soup into a blender, and blend. Return blended soup into the soup pot. Heat the pot over medium heat; then stir in the clarified butter/curry blend (step 4).
6. Stir in the coconut milk, cilantro, salt and pepper. Cook for another 15 minutes, until all the flavors come together. Salt and pepper to taste. Serve warm.

Tortilla Soup

Last week, it pretended to get cold. It was at that point I decided to make soup. My roommate requested that I make tortilla soup. So, voila.

Tortilla soup is one of those wonderful things that I did not discover until I moved to California. Though soups are typically eaten during the autumn and winter, this soup is very light. You can make it more cold-weather friendly by adding black beans or wild rice.

My college roommate came over to eat, but she got here too early and got stuck helping me prepare it! When all of the ingredients were in the pot, I was a little concerned because it did not seem like anything magical happened to transform my chicken broth with ingredients into actual tortilla soup. (I'm always a little nervous to try recipes I've never made before--especially when I have an audience).

Luckily, the soup came out REALLY delicious. I was just so happy that it actually had the flavor of tortilla soup! I topped it with a little cheddar and fresh avocado. And it was so easy, really. This recipe is a *winner*--something I would make over and over again.

Prep time/Cook time: about an hour (with four hands--thanks for helping Zoe!) Will take far less time if you cook the chicken ahead of time.
Difficulty: Easy
Servings: 4 large servings

Recipe- Tortilla Soup

2 tablespoons vegetable oil
1 onion
2 cloves garlic
1 chipotle chile en adobo
1 tablespoon chili powder
2 teaspoons salt
6 cups chicken broth
1 cup corn (can or frozen OK)
1 tomato
1 cup cooked chicken, shredded
1/2 cup fresh cilantro leaves
2 limes
tortilla chips
cheddar (optional--for garnish)
avocado (optional--for garnish)

1. Heat the oil in a large pot over medium heat. Chop the onion, garlic and chipotle and saute in the oil. Add the chili powder and salt. Cook until the onion softens (five minutes). Add the chicken broth and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes. Add the corn and cook for five more minutes. Pull from heat.

2. Chop the tomato and cilantro. Shred the baked chicken. Juice the limes. (To get all of the juice out of the limes, microwave for a few seconds and roll them on the counter). Add all of these ingredients to the pot with soup. Stir.

3. Ladle soup on top of crushed tortilla chips (only a few chips per bowl). Top with cheddar, avocado, sour cream, or anything you like. Enjoy!