20-Minute Cheesy Chicken Enchilada Soup

Yummy and quick dinner...  I served it with avocado, a bit of sour cream and tortilla chips to dip.  This is supposed to be like Chili's Enchilada Soup, but I've never had it so I can't compare the two.

20-Minute Cheesy Chicken Enchilada Soup

This delicious chicken enchilada soup is thick, cheesy, and ready to go (once your ingredients are prepped!) in just 20 minutes!

Prep: 5 min Cook: 15 min Total: 20 min

Ingredients:

• 2 tablespoons vegetable oil
• 1 cup diced white onion (about 1 small white onion)
• 2 cloves garlic, minced
• 1/2 cup masa harina
• 3 cups chicken stock
• 2 cups cooked, shredded chicken
• 1 1/4 cups (or 1 10-ounce can) red enchilada sauce, homemade or store-bought*
• 1 (14-ounce) can black beans, rinsed and drained
• 1 (14-ounce) can diced tomatoes, with juices (fire-roasted or Mexican)
• 1 (4-ounce) can chopped green chiles
• 1/2 teaspoon ground cumin
• 8 ounces sharp cheddar cheese, freshly grated
• 1 teaspoon salt, or more/less to taste
• optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo

Directions:

1. Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.
2. Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.
3. Serve the soup warm with desired toppings.
4.  http://www.gimmesomeoven.com/cheesy-chicken-enchilada-soup-recipe/

Hambone Soup

This soup was absolutely delicious and really easy to make!

Hambone Soup

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour, 15 minutes

Yield 6 servings

Ingredients

• 1 leftover hambone (some meat left on the bone is fine)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 1-2 large golden potatos, diced
• 1 cup canned white kidney beans or great northern beans, drained and rinsed
• 1 can (14.5 oz) corn
• 1/8 tsp dried thyme
• 2 bay leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups leftover diced ham

Instructions

• Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard hambone.
• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Add garlic and cook until fragrant.  Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes (or simmer longer for a better meld of flavors). Stir in ham until heated through, about 1-2 minutes.
• Serve immediately.

http://damndelicious.net/2013/12/25/leftover-hambone-soup/

Cajun Spiced Roasted Pumpkin Seeds

These were really yummy pumpkin seeds!  I found the recipe at allrecipes.com  I only cooked mine for about 20 minutes though.

Cajun Spiced Roasted Pumpkin Seeds

Ingredients:

1 cup raw whole pumpkin seeds, washed and dried 1 teaspoon paprika 3/4 teaspoon Cajun seasoning, or to taste

½ tsp salt, scant 2 dashes Worcestershire sauce 1 tablespoon butter, melted

Directions:

1.	Preheat oven to 300 degrees F (150 degrees C).
2.	Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.
3.	Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.