Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 20 min
Yield: 8 people
Ingredients: 1 tbsp extra virgin olive oil; 1 cup yellow onion, diced; 2 cloves garlic, minced; 1 small jalepeno, diced and seeded (I prefer to use fresno or red jalapenos); 1/2 cup yellow bell pepper, diced; 1 tsp ancho chili powder; 1 tsp cumin; 1 tsp paprika; 1/4 tsp cayenne pepper; 1 tsp kosher salt; 1 tsp fresh ground pepper; 1 12oz can petite diced tomatoes with chilies; 1 medium cooked rotisserie chicken, shredded; 1 cup corn (frozen, fresh or canned); 1 12oz can black beans, drained and rinsed; 48 oz chicken stock, low sodium; 1 cup cilantro, chopped; 1 sm avocado, sliced; sour cream; tortilla chips; cheddar cheese, shredded

Chicken Tortilla Soup for a Cold Winter’s Day

There’s nothing more comforting than a bowl of hot soup on a cold winter’s day and we love my chicken tortilla soup. It’s super easy to make and it doesn’t take long. This would be the perfect soup to make on a boat, as the cooking time is short and as a result it doesn’t create a lot of condensation in your cabin.

The cabin on our boat is small and so any type of heat we generate in the winter, quickly creates condensation on our hatches. If we crack them open, the rain gets in, so it’s a lose lose situation. That’s why I like to make recipes that don’t require a lot of cooking time. This chicken tortilla soup is hearty and a crowd favorite! Enjoy.

Chicken Tortilla Soup Yum

This hearty soup is perfect on a cold day and easy to prepare on boat. Serve it with cheese quesadillas and everyone will be in heaven.

Course

Main Dish

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 tbsp extra virgin olive oil
1 cup yellow onion, diced
2 cloves garlic, minced
1 small jalepeno, diced and seeded I prefer to use fresno or red jalapenos
1/2 cup yellow bell pepper, diced
1 tsp ancho chili powder
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp kosher salt
1 tsp fresh ground pepper
1 12oz can petite diced tomatoes with chilies
1 medium cooked rotisserie chicken, shredded
1 cup corn (frozen, fresh or canned)
1 12oz can black beans, drained and rinsed
48 oz chicken stock, low sodium
1 cup cilantro, chopped
1 sm avocado, sliced
sour cream
tortilla chips
cheddar cheese, shredded

Course

Main Dish

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 tbsp extra virgin olive oil
1 cup yellow onion, diced
2 cloves garlic, minced
1 small jalepeno, diced and seeded I prefer to use fresno or red jalapenos
1/2 cup yellow bell pepper, diced
1 tsp ancho chili powder
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp kosher salt
1 tsp fresh ground pepper
1 12oz can petite diced tomatoes with chilies
1 medium cooked rotisserie chicken, shredded
1 cup corn (frozen, fresh or canned)
1 12oz can black beans, drained and rinsed
48 oz chicken stock, low sodium
1 cup cilantro, chopped
1 sm avocado, sliced
sour cream
tortilla chips
cheddar cheese, shredded

Instructions

Heat olive oil in a large stock pot and add onion, garlic, jalapeno and bell pepper. Cook until tender, about 5 minutes. Add spices and salt & pepper. Add tomatoes, chicken, corn, black beans and chicken stock. Bring to a boil and return to a simmer and cook for about 15-20 minutes. Be sure to taste the soup along the way and adjust spices to your preferences for spiciness.
Ladle into bowls and top soup with cilantro, green onions, avocado, sour cream and tortillas.

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Skillet Baked Eggs – The perfect boat breakfast

Anyone who knows me (Ally), knows I love to cook and breakfast is one of my favorite meals. At home, I can easily have three skillets going during breakfast. On a boat that’s impossible and so over the past few weeks I have been experimenting with different breakfast dishes.

I also love eggs and have to throw in my opinion on the best eggs you can find in a grocery store. Honestly, I brag so much about these eggs, they should hire me! What are they? Happy Eggs! Yes, they are more expensive than regular store brand eggs, but they are worth every penny! These eggs taste just like the eggs we used to have growing up. We raised our own chickens and over the years I have had a hard time finding those same eggs. Try a dozen and you will never go back!

This skillet baked egg recipe is simple and easy to prepare at home or on a boat. Mix in your favorite meat and garnish with cheese and an avocado. The perfect breakfast!

Another favorite breakfast recipe of mine is homemade English Muffins! When you are cruising long distances, items like bread are limited. This easy recipe makes twelve plus muffins to feed your hungry boaters.

Skillet Baked Eggs with Potato Hash Yum

Mix in your favorite meat and garnish with cheese and an avocado. I love to buy the mini avocados, as they are the perfect serving size. It's the perfect breakfast!

Course

Breakfast, Main Dish

Cuisine

American

Prep Time

5 minutes

Cook Time

10 minutes

Servings

people

Ingredients

1 tbsp extra virgin olive oil
1.5 cups O'Brien potatoes this hash already has peppers & onions in it
4 ea Turkey Sausage Links, Cooked and Sliced We buy the pre-cooked Jimmy Dean sausages
2 large eggs
1 small avocado, sliced
3 tbsp shredded cheddar cheese

Course

Breakfast, Main Dish

Cuisine

American

Prep Time

5 minutes

Cook Time

10 minutes

Servings

people

Ingredients

1 tbsp extra virgin olive oil
1.5 cups O'Brien potatoes this hash already has peppers & onions in it
4 ea Turkey Sausage Links, Cooked and Sliced We buy the pre-cooked Jimmy Dean sausages
2 large eggs
1 small avocado, sliced
3 tbsp shredded cheddar cheese

Instructions

Heat olive oil in an 8" skillet and pour in potatoes and sausage slices. Season with salt and pepper. Allow potatoes and sausage to brown on all sides and cook for about 6 minutes. Make two small wells in the potatoes and crack each egg into the well. Let cook for about 2 minutes and cover with a lid. Cook for about another 2 minutes for medium well eggs. Garnish with shredded cheese and sliced avocado.

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