Chicken and Corn Soup

Ingredients

1 tbsp canola oil
1 lb chicken breast, grilled, cut into bite size pieces
1 small can green chillies chopped
2 (14 oz) cans chicken broth, low sodium, fat-free
1 (14.5 oz) can cream-style corn
1/4 cup fresh cilantro, chopped
1/4 tsp salt
1/2 cup crushed lime chips
1 lime, cut into wedges

Directions:

Heat oil in a large sauce pan. Add chicken and stir until slightly warmed through.

Add chillies, chicken broth, and corn. Bring to a boil.

Reduce heat to low and simmer for 5 minutes.

Remove from heat and stir in cilantro and salt.

Serve with with Lime chips and lime wedges.

Source: Cooking Light- Complete Meals in Minutes
Note: The above recipe is how I made it. I had to change a few things because I couldn't find the item or I didn't have it. It is delicious! Tangy and satisfying.

SERVES: 4

Chipotle Chicken Tortilla Soup

Ingredients:

1 tbsp canola oil
1 1/2 tsp minced garlic
3/4 lbs. chicken breast cut into bite size pieces
1 tsp chipotle chilli powder
1 tsp ground cumin
1 cup water
1/4 tsp salt
1 (14 oz) can fat-free, less-sodium chicken broth
1 (14.5 oz) can stewed tomatoes, undrained
1 cup crushed baked tortilla chips
1/4 cup cilantro, chopped
1 lime, cut into wedges

Directions:

Heat oil in a large sauce pan. Add garlic and chicken. Saute for a 2 minutes until chicken is slightly browned

Add chilli powder and cumin and stir well.

Add water, salt, broth, and tomatoes. Bring to a boil.

Cover, reduce heat and simmer 5 minutes.

Top each serving with tortilla chips and cilantro and serve with lime wedges.

Source: Cooking Light- Complete Meals in Minutes
Note: I substituted canola oil for olive oil. I didn't have stewed tomatoes on hand, so I used a can of tomato sauce and chopped some fresh tomatoes in with it.

Pastafrola

Ingredients:

600 grams flour

200 grams sugar

200 grams butter

4 eggs

1 tbsp baking powder

1 tsp vanilla

1 can Quince Jelly (melted)

Directions:

Combine flour, sugar, baking powder and butter.

Add eggs and vanilla and form a dough.

Place 1/2 of the dough in a GREASED 9X13 pan, pressing so the dough forms a lip around the edges.

Pour melted Quince Jelly of top and spread over dough, leaving 1/2 inch exposed.

With remaining dough from a laddis and place on top or Quince Jelly. Make a long strip to decorate and finish the edges of the cake.

Bake @350 for 40-50 minutes.

Notes: I use a scale to measure out my ingredients. The dough is very easy to work with. Once baked the cake is pretty dry, its not a regular cake. We like to enjoy it with Mate (aka. Argentine Herbal Tea).

Source: Abuela :)