Creamy Blanco (White) Taco Soup

Hearty and creamy, this chicken taco soup recipe is packed with delicious layers of flavor. 

Creamy Blanco (White) Taco Soup    About 6 servings

3 tablespoons butter

1 medium yellow onion, diced

1 medium red or orange pepper, diced 

2 cloves garlic, minced

1 teaspoon ground cumin

Kosher salt & coarse black pepper to taste

2 1/2 tablespoon all-purpose flour

2 cups whole milk or half & half

1 (4 oz.) can mild green chiles

1/2 pkg. (4 oz.) cream cheese

2 cups (8 oz) cooked, shredded chicken

1 1/2 cups frozen corn (could use a drained can of corn or even creamed corn)

1/3 cup loosely packed chopped fresh cilantro

About 1 cup chicken broth

Toppings: grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, etc.

1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion and peppers; cook until softened, 5 to 7 minutes, adding the garlic the last 1 to 2 minutes.
2. Add cumin, salt and pepper to taste, and flour. Cook for a couple of minutes to avoid a raw flour taste.
3. Slowly add the milk, stirring to create a smooth mixture. Add the green chilies, cream cheese, chicken and corn; continue to cook, allowing the mixture to thicken.  
   
   
   
4. Add the cilantro and as much chicken broth as needed for a soup-like consistency. Simmer for at least 5 minutes or longer to meld flavors. Or, transfer to a slow cooker, set on low, if making the soup a few hours ahead. 
   
   
   
5. Garnish bowls of soup with grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, or toppings of your choice. 
   
   
   

Recipe without photos . . .

Creamy Blanco (White) Taco Soup    About 6 servings

3 tablespoons butter

1 medium yellow onion, diced

1 medium red or orange pepper, diced 

2 cloves garlic, minced

1 teaspoon ground cumin

Kosher salt & coarse black pepper to taste

2 1/2 tablespoon all-purpose flour

2 cups whole milk or half & half

1 (4 oz.) can mild green chiles

1/2 pkg. (4 oz.) cream cheese

2 cups (8 oz) cooked, shredded chicken

1 1/2 cups frozen corn (could use a drained can of corn or even creamed corn)

1/3 cup loosely packed chopped fresh cilantro

About 1 cup chicken broth

Toppings: grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, etc.

1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion and peppers; cook until softened, 5 to 7 minutes, adding the garlic the last 1 to 2 minutes.
2. Add cumin, salt and pepper to taste, and flour. Cook for a couple of minutes to avoid a raw flour taste.
3. Slowly add the milk, stirring to create a smooth mixture. Add the green chilies, cream cheese, chicken and corn; continue to cook, allowing the mixture to thicken.  Add the cilantro and as much chicken broth as needed for a soup-like consistency. 
4. Simmer for at least 5 minutes or longer to meld flavors. Or, transfer to a slow cooker, set on low, if making the soup a few hours ahead. 
5. Garnish bowls of soup with grated Monterey Jack cheese, fresh cilantro leaves, sliced green onions, or toppings of your choice. 

Chef Alli’s BBQ Chicken Sliders

I found this tasty and easy recipe at Chef Alli's website. Great for a pre-game sandwich.  I made them as instructed except I sprinkled the French fried onions on top of the sandwich and used less onions.    

 

Chef Alli’s BBQ Chicken Sliders   Makes 12 sandwiches

3 1/2 cups cooked shredded or chopped chicken

1 cup French fried onions

2 cups your favorite barbecue sauce (Gate's BBQ Sauce recipe)

1 1/2 cups shredded cheddar

1 package Hawaiian rolls 12 count

2  tablespoons melted butter

Sesame seeds for garnish, optional

1. Preheat the oven to 350° F.
2. Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat. (I saved onions and added them as a topper.)
3. Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
   
   
   
4. Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
5. Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
6. Sprinkle the shredded cheese evenly over the chicken layer. (I added the onions to the shredded cheese and used just about 1/2 cup.)
   
   
   
7. Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
   
   
   
8. Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
9. Uncover the sliders and let them rest for 5 minutes before serving at once.
   
   
   

Recipe without photos . . .Chef Alli’s BBQ Chicken Sliders   Makes 12 sandwiches

3 1/2 cups cooked shredded or chopped chicken

1 cup French fried onions

2 cups your favorite barbecue sauce (Gate's BBQ Sauce recipe)

1 1/2 cups shredded cheddar

1 package Hawaiian rolls 12 count

2  tablespoons melted butter

Sesame seeds for garnish, optional

1. Preheat the oven to 350° F.
2. Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat. (I saved onions and added them as a topper.)
3. Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
4. Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
5. Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
6. Sprinkle the shredded cheese evenly over the chicken layer. (I added the onions to the shredded cheese and used just about 1/2 cup.)
7. Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
8. Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
9. Uncover the sliders and let them rest for 5 minutes before serving at once.
10. Sesame seeds for garnish, optional
11. Preheat the oven to 350° F.
12. Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat.
13. Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
14. Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
15. Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
16. Sprinkle the shredded cheese evenly over the chicken layer.
17. Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
18. Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
19. Uncover the sliders and let them rest for 5 minutes before serving at once.

Jalapeño Peach Chicken

A sweet and spicy dish that my sister, Marla Payne, recommended. And, since I had fresh Colorado peaches and garden jalapeños, I decided to give it a try. YUM! (I did cut down the jalapenos I put in Barry’s portion of the sauce. I also cut the recipe in half but have included the full recipe for 4.) 

Jalapeño Peach Chicken     4 servings
4 boneless, skinless chicken breasts or thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 cup peach preserves
2 fresh peaches, sliced
1 to 2 jalapeños, thinly sliced
3 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon red pepper flakes (optional, for extra heat)
Fresh cilantro, chopped for garnish

1. Prepare the Chicken: Season the chicken breasts or thighs with salt and black pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and sear for about 5-6 minutes on each side until golden brown and cooked through. 
   
   
   
4. Remove the chicken from the skillet and set aside.
5. Prepare the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
6. Add the peach preserves, apple cider vinegar, soy sauce, and honey. Stir to combine and bring to a simmer.
   
   
   
7. .Add the sliced peaches and jalapenos. Let the mixture cook for about 3 to 4 minutes until the peaches are tender and the sauce thickens slightly.
8. Combine and Cook: Return the chicken to the skillet, spooning some of the sauce over the top.
9. Let the chicken cook in the sauce for an additional 2-3 minutes to absorb the flavors.
10. Serve: Garnish with fresh cilantro and red pepper flakes if using.
11. Serve with your choice of sides such as rice, quinoa, or a fresh salad.

Recipe without photos . . . Jalapeño Peach Chicken     4 servings

4 boneless, skinless chicken breasts or thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 cup peach preserves
2 fresh peaches, sliced
1 to 2 jalapeños, thinly sliced
3 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon red pepper flakes (optional, for extra heat)
Fresh cilantro, chopped for garnish

1. Prepare the Chicken: Season the chicken breasts or thighs with salt and black pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and sear for about 5-6 minutes on each side until golden brown and cooked through.
4.  Remove the chicken from the skillet and set aside.
5. Prepare the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
6. Add the peach preserves, apple cider vinegar, soy sauce, and honey. Stir to combine and bring to a simmer. 
7. .Add the sliced peaches and jalapenos. Let the mixture cook for about 3 to 4 minutes until the peaches are tender and the sauce thickens slightly.
8. Combine and Cook: Return the chicken to the skillet, spooning some of the sauce over the top.
9. Let the chicken cook in the sauce for an additional 2-3 minutes to absorb the flavors.
10. Serve: Garnish with fresh cilantro and red pepper flakes if using.
11. Serve with your choice of sides such as rice, quinoa, or a fresh salad.

 

Chicken Parmesan Zucchini Boats

Oh my gourd! That was the name of the Food Network episode where Katie Lee Biegel prepared this dish that is simply delicious. Here's Katie's dishes with a few adjustments included the fact that I cut ingredients down using 2 zucchini instead of the 4 she called for in her recipe. 

Chicken Parmesan Zucchini Boats     4 servings allowing 1 boat per person

2 medium zucchini

1 tablespoon  olive oil

Kosher salt and freshly ground black pepper

1/2  pound ground chicken 

1 teaspoon dried Italian seasoning 

2 cloves garlic, minced 

About 1 cup marinara 

2 tablespoons grated Parmesan 

About 1/2 cup shredded mozzarella 

Fresh parsley leaves for garnish, optional.  

1. Preheat the oven to 400° F.
2. Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes (or about 10 minutes for smaller sized squash boats).
   
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add marinara, Parmesan cheese and mix well.
   
4. Spoon some of the chicken mixture into each zucchini boat. Top each with mozzarella  Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.
5. Garnish with fresh parsley leaves if desired. 
   
   
   

Recipe without photos . . . Chicken Parmesan Zucchini Boats     4 servings allowing 1 boat per person

4 medium zucchini

1 tablespoon plus 1 teaspoon olive oil

Kosher salt and freshly ground black pepper

1 pound ground chicken 

1 teaspoon dried Italian seasoning 

2 cloves garlic, minced 

1 1/2 cups marinara 

1/2 cup shredded mozzarella 

2 tablespoons grated Parmesan 

Fresh parsley leaves for garnish, optional.  

1. Preheat the oven to 400° F.
2. Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes (or about 10 minutes for smaller sized squash boats).
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add marinara, Parmesan cheese and mix well.
4. Spoon some of the chicken mixture into each zucchini boat. Top each with mozzarella  Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.
5. Garnish with fresh parsley leaves if desired. 

Loaded Chicken Salad with red grapes & pecans

I used the leftover chicken that Barry spatchcocked and roasted a couple of days ago. Loaded Chicken Salad is chock full of the usual onions, celery and mayo but also contains red grapes, pecans and sour cream. Great for sandwiches or served alongside slices of garden tomatoes. 

Loaded Chicken Salad

2 cups cooked chicken, skin removed & cut up into small pieces

1/4 cup minced onions (I used a yellow onion)

1/4 cup minced celery

1 tablespoon fresh lemon juice

1 cup red grapes — I used smaller ones that were cut in half

1/3 cup pecans, chopped

1/4 to 1/3 cup mayonnaise

1/4 to 1/3 cup sour cream

2 tablespoons chopped parsley 

Kosher salt & coarse black pepper to taste

 

Combine all ingredients using lesser amounts of mayo and sour cream and then adding more as needed.

Chicken Alfredo Stuffed Spaghetti Squash . . . another garden inspired dish

Spaghetti Squash provides a vegetable “pasta” component as well as a vessel for serving this variation of a classic Italian recipe. It's another garden inspired dish. 

 

Chicken Alfredo Stuffed Spaghetti Squash    4 servings

1 medium-sized spaghetti squash

2 tablesooons olive oil

1/2 cup diced onions (yellow or white)

3 garlic cloves, minced

2 tablespoons all-purpose flour

2 cups milk

1/4 cup grated Parmesan cheese

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

Squeeze of two of fresh lemon

2 cups shredded cooked chicken

1/2 cup shredded mozzarella cheese

Chopped fresh parsley for garnish

1. Preheat oven to 400°F.
2. Use a large knife to cut the spaghetti squash lengthwise from stem to stem. 
3. Lightly coat the flesh with cooking spray, and place cut-side down on a baking sheet. Bake for 30 to 40 minutes, under tender. Let sit until cool enough to handle. 
4. Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic; cook 3 minutes, until soft. 
5. Whisk in flour, and cook 2 minutes. Gradually add in milk, and whisk until smooth. Gently simmer until thickened, about 3 to 4 minutes. 
6. Stir in Parmesan cheese, salt, and pepper, and a squeeze of two of lemon. Remove from heat and add shredded chicken. 
   
7. Scrape out and discard the seeds of the spaghetti squash. Use a fork to scrape out all of the spaghetti-like strands, and stir them into the chicken Alfredo mixture. 
8. Fill empty squash boats evenly with chicken Alfredo mixture, and sprinkle mozzarella cheese overtop. 
   
9. Return to oven and bake for 10 minutes. Set broil to HIGH and broil for 2 minutes, or until cheese is golden in some spots. 
10. Remove from oven and garnish with fresh parsley. 
    
    
    

Recipe without photos . . . Chicken Alfredo Stuffed Spaghetti Squash    4 servings

1 medium-sized spaghetti squash

2 tablesooons olive oil

1/2 cup diced onions (yellow or white)

3 garlic cloves, minced

2 tablespoons all-purpose flour

2 cups milk

1/4 cup grated Parmesan cheese

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

Squeeze of two of fresh lemon

2 cups shredded cooked chicken

1/2 cup shredded mozzarella cheese

Chopped fresh parsley for garnish

1. Preheat oven to 400°F.
2. Use a large knife to cut the spaghetti squash lengthwise from stem to stem. 
3. Lightly coat the flesh with cooking spray, and place cut-side down on a baking sheet. Bake for 30 to 40 minutes, under tender. Let sit until cool enough to handle. 
4. Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic; cook 3 minutes, until soft. 
5. Whisk in flour, and cook 2 minutes. Gradually add in milk, and whisk until smooth. Gently simmer until thickened, about 3 to 4 minutes. 
6. Stir in Parmesan cheese, salt, and pepper, and a squeeze of two of lemon. Remove from heat and add shredded chicken. 
7. Scrape out and discard the seeds of the spaghetti squash. Use a fork to scrape out all of the spaghetti-like strands, and stir them into the chicken Alfredo mixture. 
8. Fill empty squash boats evenly with chicken Alfredo mixture, and sprinkle mozzarella cheese overtop. 
9. Return to oven and bake for 10 minutes. Set broil to HIGH and broil for 2 minutes, or until cheese is golden in some spots. 
10. Remove from oven and garnish with fresh parsley. 

Tex Mex Chicken & Zucchini Skillet

A skillet meal loaded with garden veggies. A tasty meal-in-one that is a quick fix! 

Tex Mex Chicken & Zucchini Skillet     4 servings 

1 to 2 tablespoon olive oil 

1/2 medium onion, diced 

1 medium bell pepper, diced

2 garlic cloves minced

About 3/4 cup corn frozen or fresh (I used corn cut from the cob)

About 3/4 cup garden tomatoes, peeled & cut into chunks

About 1 to 1 1/2 cups cooked chicken, chopped or shredded

1 teaspoons taco seasoning, homemade or commercial or homemade taco seasoning

1 1/2 teaspoons cumin 

1 teaspoon kosher salt

Ground black pepper to taste

1 medium zucchini, seeded & cut into chunks

1 cup Cheddar or Pepper Jack cheese, shredded (or use a combo) 

1. Heat olive oil in  medium cast iron (or other heavy) skillet on low to medium heat with the.
2. Add onion, and bell pepper; sauté for 3 minutes, stirring occasionally; add garlic after about 2 minutes. 
3. Add corn, beans, tomatoes, cooked chicken, taco seasoning, cumin, salt & pepper. Stir, cover and cook on low-medium for 10 minutes; add zucchini after about 5 minutes (add now to avoid overcooking). 
   

   
   
4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. 

   



Recipe without photos . . . Tex Mex Chicken & Zucchini Skillet     4 servings 

1 to 2 tablespoon olive oil 

1/2 medium onion, diced 

1 medium bell pepper, diced

2 garlic cloves minced

About 3/4 cup corn frozen or fresh (I used corn cut from the cob)

About 3/4 cup garden tomatoes, peeled & cut into chunks

About 1 to 1 1/2 cups cooked chicken, chopped or shredded

1 teaspoons taco seasoning, homemade or commercial or homemade taco seasoning

1 1/2 teaspoons cumin 

1 teaspoon kosher salt

Ground black pepper to taste

1 medium zucchini, seeded & cut into chunks

1 cup Cheddar or Pepper Jack cheese, shredded (or use a combo) 

1. Heat olive oil in  medium cast iron (or other heavy) skillet on low to medium heat with the.
2. Add onion, and bell pepper; sauté for 3 minutes, stirring occasionally; add garlic after about 2 minutes. 
3. Add corn, beans, tomatoes, cooked chicken, taco seasoning, cumin, salt & pepper. Stir, cover and cook on low-medium for 10 minutes; add zucchini after about 5 minutes (add now to avoid overcooking). 
4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted.
















Chicken Fajitas with Zoodles - light, healthy, and oh-so-tasty summertime meal

Zucchini “noodles” become the basis for a  light, healthy and oh-so-tasty summertime chicken fajita meal. Quick-to-make too. 

Chicken Fajitas with Zoodles    2 servings 

2 medium zucchini, seeded & spiralized on medium to heavy-duty setting setting

Approximately 3 tablespoons olive oil divided

1 medium onion, cut into strips (I used a combo of yellow & red)

1 1/2 to 2 bell peppers cut into strips (I used a combo of green and yellow)

2 chicken tenders cut in half lengthwise

1 heaping+ tablespoon taco seasoning (homemade or commercial)

Salt & pepper to taste

1 tablespoon fresh cilantro chopped 

CCG (Santa Fe seasoning blend of chili, cumin & garlic) or additional taco seasoning

1. Spiralize zucchini on medium to heavy-duty setting; set aside on a paper towel.
   
2. Add the chicken to a large re-sealable bag along with about 2 tablespoons of oil, the taco seasoning, and salt & pepper to taste. Let marinate for at least 30 minutes.
3. Add about 1 tablespoon oil to a cast iron skillet or grill pan set on medium-high heat. Let the pan get very hot and then cook onion and peppers for 7 to 10 minutes, stirring occasionally, until they're tender-crisp and nicely seared. Take the veggies out of the pan and cover with foil to keep warm.
   
4. Add the chicken to the skillet on medium-high heat. (I actually added it during the last 3 to 4 minutes as the vegetables cooked; I just pushed them to the side.) Cook the first side for 5 minutes—in order to get the best cartelization, don’t move the chicken; turn and cook the a second side for 3 to 5 minutes, or until it's cooked through but not overcooked. (Add additional oil if needed.) Remove chicken and add to onion/pepper mixture, allowing it to set a few minutes before slicing it into strips. 
   
5. Turn down the heat, add a tiny bit more oil if needed and add zucchini noodles to pass and toss or move around with tongs to heat and soften only slightly. Season with more salt and pepper, and a sprinkling of CCG Santa Fe seasoning blend. 
6. To serve: Slice chicken into strips. Arrange zoodles on serving plate, top with peppers and onions + fresh cilantro and then arrange sliced chicken over the top. 

Recipe without photos . . . Chicken Fajitas with Noodles  2 servings 

2 medium zucchini, seeded & spiralized on medium to heavy-duty setting setting

Approximately 3 tablespoons olive oil divided

1 medium onion, cut into strips (I used a combo of yellow & red)

1 1/2 to 2 bell peppers cut into strips (I used a combo of green and yellow)

2 chicken tenders cut in half lengthwise

1 heaping+ tablespoon taco seasoning (homemade or commercial)

Salt & pepper to taste

1 tablespoon fresh cilantro chopped 

CCG (Santa Fe seasoning blend of chili, cumin & garlic) or additional taco seasoning

1. Spiralize zucchini on medium to heavy-duty setting; set aside on a paper towel.
2. Add the chicken to a large re-sealable bag along with about 2 tablespoons of oil, the taco seasoning, and salt & pepper to taste. Let marinate for at least 30 minutes.
3. Add about 1 tablespoon oil to a cast iron skillet or grill pan set on medium-high heat. Let the pan get very hot and then cook onion and peppers for 7 to 10 minutes, stirring occasionally, until they're tender-crisp and nicely seared. Take the veggies out of the pan and cover with foil to keep warm.
4. Add the chicken to the skillet on medium-high heat. (I actually added it during the last 3 to 4 minutes as the vegetables cooked; I just pushed them to the side.) Cook the first side for 5 minutes—in order to get the best cartelization, don’t move the chicken; turn and cook the a second side for 3 to 5 minutes, or until it's cooked through but not overcooked. (Add additional oil if needed.) Remove chicken and add to onion/pepper mixture, allowing it to set a few minutes before slicing it into strips. 
5. Turn down the heat, add a tiny bit more oil if needed and add zucchini noodles to pass and toss or move around with tongs to heat and soften only slightly. Season with more salt and pepper, and a sprinkling of CCG Santa Fe seasoning blend. 
6. To serve: Slice chicken into strips. Arrange zoodles on serving plate, top with peppers and onions + fresh cilantro and then arrange sliced chicken over the top. 

Chicken Cauliflower Soup

Yet another yummy use for the rotisserie chicken that we had on hand. This healthy soup hit the spot on a chilly spring day.

 

Chicken Cauliflower Soup

1 tablespoon olive oil

1 yellow onion, diced

2 carrots, peeled and diced

½ head cauliflower, chopped into bite-size pieces

3 celery ribs, sliced

2 cloves garlic, minced

2 1/2 to 3+ cups chicken broth 

1 cooked chicken breast, shredded or diced

1/2 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

1/4 teaspoon dried oregano - or more to taste

1/2 cup cream, half & half, or coconut milk, optional 

1/4 cup fresh herbs - chopped, such as chives parsley, and/or oregano, or use 1 to 2 teaspoons dried herbs

1. Heat the olive oil in a 3-quart pot; sauté the onion and carrots for 5 minutes. 
   
2. Add the cauliflower, celery and garlic. Stir, and sauté for 2 minutes.
   
3. Add the chicken broth, chicken, salt, pepper, and dried oregano.  Stir, and allow to come to a boil. 
4. Stir in cream, half & half or coconut milk and/or additional broth as needed. Reduce heat and simmer for 10 minutes, or until the carrots and cauliflower are cooked. Adjust seasonings and add fresh herbs near the end.

Recipe without photos . . . Chicken Cauliflower Soup

1 tablespoon olive oil

1 yellow onion, diced

2 carrots, peeled and diced

½ head cauliflower, chopped into bite-size pieces

3 celery ribs, sliced

2 cloves garlic, minced

2 1/2 to 3+ cups chicken broth 

1 cooked chicken breast, shredded or diced

1/2 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

1/4 teaspoon dried oregano - or more to taste

1/2 cup cream, half & half, or coconut milk, optional 

1/4 cup fresh herbs - chopped, such as chives parsley, and/or oregano, or use 1 to 2 teaspoons dried herbs

1. Heat the olive oil in a 3-quart pot; sauté the onion and carrots for 5 minutes. 
2. Add the cauliflower, celery and garlic. Stir, and sauté for 2 minutes.
3. Add the chicken broth, chicken, salt, pepper, and dried oregano.  Stir, and allow to come to a boil. 
4. Stir in cream, half & half or coconut milk and/or additional broth as needed. Reduce heat and simmer for 10 minutes, or until the carrots and cauliflower are cooked. Adjust seasonings and add fresh herbs near the end