Penzeys Chicken Tortilla Soup Food

CHICKEN TORTILLA SOUP I

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

PENZEY'S CHICKEN TORTILLA SOUP

Steps:

• Place everything except the cilantro and lime juice into a slow cooker and cook on high for 4-6 hours or low for 8-10.
• Remove the chicken and shred with two forks; return to the pot with the cilantro and lime juice.
• Taste and add extra seasonings if desired. Serve with optional garnished, such as diced avocado, lime wedges, sour cream, shredded cheese and toasted tortilla strips.

PENZEY'S TENDER CHICKEN

Steps:

• Cover chicken breasts with white wine, half of the shallots, French tarragon, fennel seeds, and olive oil.
• Heat on high and cover.
• When a simmer is reached, turn down to med-low.
• Shake pot so that chicken doesn't stick.
• Cook for 15 minutes, turning once.
• Cook pasta.
• Remove chicken to plates.
• Turn heat to high for 2- 3 minutes to reduce cooking liquid.
• Drain pasta and place on plates with chicken.
• Add other half of shallots to reduce liquid, and pour over plates.

PENZEYS CHICKEN CHILI

Steps:

• Heat oil in a soup pot over med. heat. chop chicken into bite-sized pieces. Place in hot skillet with the onion.
• Sprinkle with cumin and garlic. cook until browned, stirring frequently, 5-7 minutes. Add tomatoes, tomatoe sauce.
• , ancho chili pepper cilantro leaves, cocoa, salt, sugar, and the hot pepper of your choice and amount.
• Start with less than you think you want, you can always add more.
• Add mushrooms to the skillet and cook until tender, about 10 minutes. Add beans ( I added liquid also), and heat til hot.
• Taste and add extra spices as desired.
• Add Penzeys arizona dreaming seasoning if desired. It gives it a special flavor.

PENZEY'S TENDER CHICKEN BREAST AND VEGGIES

Steps:

• Rinse chicken and pat dry; slice if desired.
• Season with pepper, garlic, ginger and salt.
• Heat 1 T olive oil over med-high heat in a large heavy pan.
• Cook the chicken breasts 10-12 minutes, turning after every few minutes so the chicken is browned on both sides.
• Just before removing the chicken from the pan, take the pan off the heat and drizzle the chicken with 1 T Raspberry Enlightment sauce and 1 tsp soy sauce, turning to coat both sides. Remove chicken to a warm plate on the stove.
• Return the pan to med-high heat and add remaining 1 T of olive oil.
• When hot, saute vegetables, tossing frequently, until done, around 5 minutes for crisp-tender to 8 minutes for soft. For the final minutes, add the remaining 1 T Raspberry sauce and 1 tsp soy sauce, tossing to glaze and coat.
• Divide the veggies between two plates (or more) with chicken and freshly cooked rice.

PENZEY'S PUMPKIN PUFFS

Steps:

• If using fresh pumpkin the original recipe states: Bring a large pot of water to boil. Add the pumpkin and cook until it is fork tender, approximately 15 minutes. Drain well and cooled. However, if I were to make this with fresh pumpkin, my first choice would be to bake the pumpkin, followed by steaming. Boiling would be a last resort.
• Place the cooked and cooled fresh pumpkin or the canned pumpkin in a large mixing bowl. If using fresh pumpkin, mash with a potato masher, immersion blender or electric mixer.
• Add 1/2 cup flour, 1/3 cup brown sugar, egg yolk, cinnamon, pumpkin pie spice and salt. Mix well.
• If the mixture is too liquid-y, add more flour.
• Taste for sweetness and add more brown sugar if necessary.
• Refrigerate 30-45 minutes. Do not skip this step.
• Heat oil over medium-high heat in a sauce pan (original recipe specifies a frying pan). Note: I never use as much oil as a recipe calls for with deep frying-perhaps 1/2 cup at most. Place a paper towel on a plate.
• For small puffs, drop the mix by greased teaspoon into the pan (or greased tablespoon if you want larger puffs). Tip: Grease the utensil on both sides. *Don't* crowd the pan with too many puffs at one time.
• Cook on both sides until golden, about 2 minutes for the smaller puffs, and 3-4 minutes for the larger.
• Once cooked, use a slotted spoon and place puffs on the paper towel-lined plate to drain off the excess oil.
• Transfer to a serving platter and sprinkle with powdered sugar. If desired, drizzle puffs with a little bit of real maple syrup.

HEARTY CHICKEN-VEGETABLE AND WILD RICE SOUP {PENZEYS} RECIPE - (4.2/5)

Steps:

• FOR THE STOCK: In an 8 quart stock pot, bring the chicken or turkey, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove chicken, shred and return to the pot. Discard the bones. Add soup base and stir to dissolve. If starting with cooked turkey, mix it with water, bay leaves and soup base and bring to a boil. FOR THE SOUP: After returning the shredded meat to the pot, bring back to a boil. Add wild rice and cook 15 minutes. Remove the stock veggies-onion, celery, carrot, bay leaves-and discard. Add the diced carrots, celery and onion and cook another 15 minutes. Add zucchini, mushrooms and tomatoes and cook 10 minutes more. Add the Parmesan rinds, if using {and you really should use them} and the pepper and cook 5-10 minutes more until the cheese gets melty. Serve with biscuits or bread. 1 Cup {269g}=Calories 90/Cals From Fat 30 Total Fat 3.5g/Chol 25mg/Sodium 460mg Carbs 9g/Dietary Fiber 1g/Sugars 3g Protein 7g