TexMex Chicken-Tortilla Soup

“Happiness is hot soup on a cold day.”

This recipe originally appeared in a 1997 issue of Cooking Light magazine and, in addition to being delicious it is indeed light in calories, fat, and sodium. Because I can’t resist modifying original recipes, I’m afraid you’ll find this one a bit different from the 1997 version.

Still cooking in the pot and only 10 minutes away from being ready!

Still cooking in the pot and only 10 minutes away from being ready!


INGREDIENTS:
1 teaspoon olive oil
3/4 cup chopped or minced shallot
2 garlic cloves, minced
2 cups shredded cooked chicken breast (about 10 ounces)
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 tablespoon chopped seeded jalapeño pepper (optional for more spicy heat)
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
2 (14 1/4-ounce) cans low-sodium chicken broth
1/4 cup chopped fresh cilantro
15 oz. of canned diced peeled tomatoes (Mexican style such as Mild Ro-Tel), undrained
1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup (such as Campbell’s Healthy Request), undiluted
1 1/4 cups crushed unsalted baked tortilla chips (about 16)
1/2 cup reduced fat sour cream

INSTRUCTIONS:

Heat oil in a Dutch oven over medium-high heat. Add shallot and garlic; saute 2 to 3 minutes. Stir in the next 10 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream. Garnish with fresh Cilantro.

Skillet Chicken Cordon Bleu

“Laughter is brightest where food is best.”

It is rare that I cook a recipe one time and immediately enter it on this blog … it is even rarer when I do this for a “light” recipe. Well, this recipe from skinnytaste.com proved to be the exception. It is unbelievably delicious and the pan sauce pushes it past any “light” recipe I’ve ever tried. I have two confessions to make about the “lightness” of the ingredients … I had no low-sodium deli ham so I used very thin sliced, smoked, picnic ham … and, I had no light swiss cheese so I used regular but thin-sliced. Personally I think the substitutes were insignificant because it is the pan sauce that makes this dish. And last, since there are only two of us, I only used only TWO chicken cutlets but I used the full amounts of everything else so there would be plenty of pan sauce.

Ingredients:
4 Chicken Breast cutlets, thin, boneless, skinless , 4 oz each
1/2 teaspoon kosher salt
1/4 cup all purpose flour*
1/2 teaspoon butter
1 1/2 teaspoons olive oil
2/3 cup reduced sodium chicken broth
1 tbsp fresh lemon juice
1/2 tablespoon Dijon mustard
4 thin slices low sodium deli ham, I use Boar’s Head (3 oz total)
4 slices light Swiss Cheese such as Alpine Lace (3 oz total)

Directions:
Season chicken with salt and pepper, to taste. Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.

In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken. Cook 2 minutes on each side, until slightly golden, then transfer to a dish. Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side. Set aside on a dish with the other pieces of chicken.
Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly. Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss cheese, cover the skillet and simmer medium-low for about 4 minutes until the cheese melts.

To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.