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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Grilled Tenderloin Steaks – the perfect dinner!

We love grilled tenderloin steaks. Recently, I have been buying O Organic grass fed steaks at Safeway. Besides the fact that they are grass fed, I love the fact that they are the perfect size for a meal. Ever notice when you go to buy a steak it could feed three people?

These steaks are obviously more expensive per pound, but typically I can buy a package of two steaks for less than $12. In addition, they are easy to pack for a weekend on the boat since they are sealed tight.

Our Magma grill on the boat does not have a large surface space. Grilling smaller steaks allows for other food items to be grilled too. We also use a lava stone from Island Grillstone. These come in 6″ x 12″ or 12″x12″ and we use the smaller one on the boat. See below.

Pair these steaks with red potatoes & spinach for a complete meal! Enjoy!

Grilled Tenderloin Steak Yum

Course

Main Dish

Cuisine

American

Prep Time

2 minutes

Cook Time

8 minutes

Servings

people

Ingredients

2 6 oz beef tenderloin steaks (filet mignon)
1 tbsp extra virgin olive oil
1/8 tsp kosher salt
1/8 tsp paprika
1/8 tsp thyme, dried
1/8 tsp ancho chili powder
1/8 tsp fresh ground pepper
1 small garlic clove, minced

Course

Main Dish

Cuisine

American

Prep Time

2 minutes

Cook Time

8 minutes

Servings

people

Ingredients

2 6 oz beef tenderloin steaks (filet mignon)
1 tbsp extra virgin olive oil
1/8 tsp kosher salt
1/8 tsp paprika
1/8 tsp thyme, dried
1/8 tsp ancho chili powder
1/8 tsp fresh ground pepper
1 small garlic clove, minced

Instructions

Pre-heat grill. Combine all of the spices & garlic in a small bowl. Rinse and pat dry tenderloin steaks. Brush olive oil on all sides of the steaks and rub spices in evenly. Allow steaks to come to room temperature*. Grill steaks to desired likeness. Medium rare = internal temperature of 120º. Let sit for 5 minutes before serving.

Recipe Notes

*Keep in mind, when you are on a boat in hot weather, do not leave any food items in hot sun.

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