Chewy Ginger Snaps

These cookies just smell like Christmas to me! :)

2 1/4 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg

Mix together first six ingredients. Cream sugar, shortening, molasses and egg. Add dry ingredients -- beat well. Form 1 inch balls, roll in granulated sugar. Bake at 375 degrees for 10 minutes. (The cookies are going to look really puffy - but they will flatten a bit after you take them out of the oven. I let mine sit on the pan for another 5 minutes or so.)

Southwest Chicken Chili

I found this recipe on Picky Palate and was excited to make it because it requires NO dairy! Matt's not a fan of spicy food so I dialed down the heat, but it was still excellent and way easy to make.

4 chicken breasts, cooked & shredded
2 T olive oil
1 large onion, finely chopped
1 large bell pepper, finely chopped
4 cloves garlic, minced
3 14-oz cans chicken broth
1 can black beans, drained
1 can kidney beans, drained
1 can cannelini beans, drained
1 14-oz can fire-roasted diced tomatoes
1 6-oz can tomato paste
1 T Tabasco {I just did a few drops}
1 T fresh lime juice
2 T chili powder {I used about half}
2 T cumin
1 1/4 tsp salt
1/2 tsp pepper

Heat olive oil in a large soup pot over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and shredded chicken; cook for 1 minute then stir in rest of ingredients. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve. You can top with cheese, sour cream, or whatever else you like. Serve with Pancheri Cornbread.

Romaine Lettuce & Strawberry Salad

Salad:
2-3 heads of Romaine Lettuce
2 cups fresh strawberries, sliced lengthwise
1 small red onion, sliced thin (or half a regular sized onion is enough)
1/2 cup slivered almonds, toasted*

Dressing:
1 cup Mayonnaise
3 Tablespoons Half & Half
1 Tablespoon poppy seeds
1/3 cup white sugar
1/4 cup raspberry vinaigrette
1 1/2 Tablespoons raspberry jam

Put all ingredients in blender and mix well. Good for two weeks in fridge.

*Toasted Almonds:
1 cup slivered almonds
1/4 cup white sugar

Cook on medium heat, stirring constantly until almonds turn brown. Spread on cookie sheet to cool.

Salad:
2-3 heads of Romaine Lettuce
2 cups fresh strawberries, sliced lengthwise
1 small red onion, sliced thin (or half a regular sized onion is enough)
1/2 cup slivered almonds, toasted*

Dressing:
1 cup Mayonnaise
3 Tablespoons Half & Half
1 Tablespoon poppy seeds
1/3 cup white sugar
1/4 cup raspberry vinaigrette
1 1/2 Tablespoons raspberry jam

Put all ingredients in blender and mix well. Good for two weeks in fridge.

*Toasted Almonds:
1 cup slivered almonds
1/4 cup white sugar

Cook on medium heat, stirring constantly until almonds turn brown. Spread on cookie sheet to cool.

Turkey Barley Soup

I found this on allrecipes when I was looking for something to use up my Thanksgiving leftovers. I was pleasantly surprised and will make this again when I have leftover chicken or pork to use. Bonus -- it's super easy!!

2 quarts chicken broth
1 1/2 cup diced celery
1 cup barley {I'll probably do 1/2 cup next time}
1 onion, diced
3/4 cup diced carrots
1/4 tsp salt
1/4 tsp pepper
1 tsp thyme
1/2 tsp sage
1 bay leaf
1/8 tsp allspice
dash cayenne
2 cups cubed turkey {or chicken or pork}
1/4 cup parsley

Combine first 12 ingredients in large pot and bring to boil. Reduce heat and simmer for 30-40 minutes. Add turkey and parsley. Heat through and serve.

Murph's Cheesecake

We (the Strattons) got this from our neighbor, Murph, in Texas. This is the best New York style cheesecake I think we've ever had. The crust is the best part!

1 pkg graham crackers, crushed
1 1/3 cups sugar
1/2 cups of chopped nuts, optional
4 T melted butter
Mix together and press on bottom and slightly up the sides of a spring form pan.

2 8oz packages cream cheese
2 8oz cartons whipped cream cheese
2 cups sugar
1 t salt
2 pints sour cream
2 T cornstarch
6 Extra large eggs

Beat cheeses and sugar well then add other ingredients, except eggs. Add eggs one at a time. Pour into crust and bake 1 hour at 375. Turn oven off and leave cake in oven for 1 hour. No peeking except to cover with foil towards end of baking time to keep top from over browning.

Southern Cornbread Dressing for the Holidays

I made this dressing last year for the firs time and it was by far the best dressing I have ever tasted. Its a good old southern version of the cornbread variety but it does have some bread in it as well. I hope you love it as much as we do! (We don't actually stuff it in the bird since there are health issues with it not getting cooked enough and poultry juices running through it.)


Ingredients
Pan of cornbread (I doubled the recipe and made one that would fill a large rectangle casserole dish), crumble after its done and cooled

1 package of family sized stuffing mix (like stove top, the bread and the seasonings)
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dreid stuffing mix, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Here is a cornbread recipe if you need one, but I think I used 2 package mixes last year

Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter. For stuffing above, crumble cornbread.

Yield: 6 to 8 servings

Florentine Frying Pan Pizzas

Another Rachael Ray from me, imagine that. This pizza's really good and smells amazing!! She made them in a frying pan for the deep dish approach. I just put the pizza dough on a flat baking sheet and called it good. I got a little confused because it was an "individual" but in on the show she put it in a small frying pan - but yet it's 4 to 6 servings. Not my idea of a slice of pizza. But then again, who ever just has one slice/one serving of pizza?! I spread out the whole Pillsbury pizza dough and it was enough for my whole family: 2 hefty eating adults and 2 hefty eating kids.

She also said that you can also feel good about eating it because of all the vitamins in it... well, I think all the fat in her cheese trumps the vitamins - so I cut way down on the cheese... and it still tasted real good.

4 tablespoons EVOO - Extra Virgin Olive Oil, divided
Salt and ground black pepper
1/2 pound cremini mushrooms, sliced
1 tablespoon butter
1 tablespoon flour
2 cloves garlic, grated
1/2 cup milk
1/2 cup Parmigiano Reggiano, grated (I used 1/4 c.)
A pinch of nutmeg
1 box frozen chopped spinach, thawed and drained
1 store-bought pizza dough from your favorite pizzeria
1 1/2 cups fontina cheese, shredded (I used 1/2 c.)

Preheat oven to 400ºF.

Preheat a large, nonstick skillet over medium-high heat with 2 tablespoons EVOO. Add the mushrooms and sauté until golden brown. Season them with salt and pepper then remove them to a plate.

In the same skillet the mushrooms where cooked in, melt the butter. Add the flour and garlic, and cook 1-2 minutes then whisk in the milk and cook until slightly thickened.

Add the mushrooms back to the skillet along with the cheese, nutmeg and spinach. Remove the Florentine mixture and let cool.

Cut the dough into quarters, reserving one for this recipe. Wrap up the rest in plastic wrap and freeze it for another time. Roll out the dough so it fits into a 6-inch skillet (use one that's oven-safe).

Before placing the dough into the skillet, drizzle about 1 to 2 tablespoons EVOO on the bottom of the skillet. Lay the dough into the skillet, pressing gently as you work the dough up the sides so it reaches the edge of the skillet. Fill the with the filling and sprinkle with fontina cheese. Pop in the oven and bake for 35-45 minutes, until the edges and bottom of the crust are golden brown.

Homestyle Potato Soup with Roasted Corn

I wanted a crockpot soup for after church so I snagged the idea of roasted corn from Mel's Roasted Corn Chowder and added it to a crockpot Homestyle Potato Soup recipe I had. The results were SUPER yummy. Between Shayne, I and the 2 kids we almost finished off the whole pot {i don't know if that should be overly embarrassing admitting how much we eat, but it's not!} It's a perfect Sunday meal, ready to eat in only 25 minutes after church.

1 (14 1/2 oz.) can fat-free, less sodium chicken broth
2 c. cubed red potatoes (about 4 lbs.)
1 c. chopped onion
1 c. thinly sliced celery
3/4 c. thinly sliced carrot
3 T. butter or margarine, cut into small pieces
1 1/4 t. salt
1/2 t. freshly ground pepper
3 garlic cloves, minced
1/4 c. all-purpose flour
1 1/2 c. 2% reduced-fat milk
4 c. frozen corn
1 3.4 oz. shredded sharp cheddar cheese

Place first 9 ingredients in crockpot; stir will. Cover with lid and cook on HIGH setting for 1 hour. Reduce to LOW setting and cook 4 to 5 hours or until vegetables are tender. Increase to HIGH setting.

Place flour in a bowl; gradually add milk, stirring with a whisk until well blended. Stir into soup. Cook, uncovered 25 minutes or until thick, stirring frequently.

To roast the corn, heat the oven to 400. Place kernels on an oiled sheet pan (you only need about 1T to keep it from sticking). Roast corn for 17-20 minutes, until it just begins to brown and the sugars are released. When done, gently stir into soup.

Ladle into bowls; sprinkle with cheese and ground pepper.

Chorizo Black Bean Soup

This is my new favorite black bean soup, it beat out my old favorite. It's really good and really cheap to make but totally filling - BONUS!

1 tablespoon EVOO - Extra Virgin Olive Oil
1 pound cured chorizo, casing removed and chopped
1 small onion, chopped
3 to 4 cloves garlic, finely chopped or grated
2 serrano peppers, seeded and chopped
2 teaspoons smoked paprika
Salt and ground black pepper
3 14-ounce cans black beans, drained
3/4 to 1 quart chicken stock, depending on desired thickness
2 ripe avocados
1/2 cup sour cream
Zest and juice of 1 lime

1/2 cup (about a handful) flat-leaf parsley or cilantro, chopped

{{I did 4 cans of black beans and the full quart of chicken broth, and it was barely enough for 1 serving for 4 adults}}

Place a large saucepan over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chorizo to the pan and cook until crispy, 4-5 minutes. Remove from pan and reserve.

Add the onion, garlic, serrano peppers, smoked paprika, salt and ground black pepper to the pan, and cook until the onions are tender, 5-6 minutes.

Add the black beans and chicken stock to the pan, and bring the liquids up to a bubble. Ladle a couple of scoops of the soup into the bowl of a food processor and process until smooth. Return the pureed soup to the pot and keep warm.

After pureeing the beans, rinse the food processor bowl out and return it to the base. Add avocados , sour cream, lime zest and juice and process until smooth.

Serve the soup topped with some avocado cream, reserved crispy chorizo and cilantro.

Rachael Ray

{{I served with Pancheri Cornbread}}

Raw Apple Cake

This recipe is from my Grandfather Smith. I don't have the original recipe in his writing, but I'm sure it says to enjoy this with whipped cream and ice cream! Personally, I like it just plain.

1 cup sugar
3/4 cup oil
1 egg
3 large apples, peeled and grated
1 tsp soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1 cup flour
1/2 cup nuts (optional)

Beat egg. Add sugar and oil. Add dry ingredients. Stir in apples and nuts. Pour into a greased 8" square pan. Bake at 350 for 35 to 40 minutes.

"Shrek Shakes" a.k.a. Green Smoothie

My sister told me all about these Green Smoothies she makes. And after fighting with my kids each meal to eat their veggies, I was completely intrigued. I tried them, held my breath as my kids tried them and they were in love... which means I was in love too. I don't worry about them eating their veggies so much when they down one of these each morning. And since my kids love Shrek, we call them Shrek Shakes.

It's been 2 weeks of eating them everyday and they still love them and ask for them each morning (at least Ava does, Nolan still doesn't talk - so he grunts for it)! If you can brave gulping down something green, give it a whirl. They're really good - especially considering how good they are for you!

This is how we make our Shrek Shakes...

Put in your blender...
1-2 T. flax seed
{{contain high levels of lignans and Omega-3 fatty acids. Lignans may benefit the heart, possess anti-cancer properties, may also lessen the severity of diabetes by stabilizing blood-sugar levels. Benefits of flax seed as shown in many studies include lowering total cholesterol and LDL cholesterol (the Bad cholesterol) levels. Other benefits show that flax seed may also help lower blood triglyceride and blood pressure. It may also keep platelets from becoming sticky therefore reducing the risk of a heart attack.}}
{{blend}}
1-2 bananas
(make sure it's ripe and not green... this should not be where the green comes from! ;)
2 handfuls of frozen strawberries
(probably 1 cup - like 6 or 8)

**blend these together first, smoothie will be creamy pink

huge handful of spinach
(1 1/2 to 2 cups)
{{rich source of iron and calcium; an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is a very good source of dietary fiber, copper, protein, phosphorous, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium.}}
3-4 large kale leaves
{{considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory.^[1] Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium}}
3-4 collard green leaves
{{good sources of vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties.}}
**submerge and blend, smoothie turns green!
6 or 8 baby carrots
1 scoop of soy protein powder
then I add some ice to make it cold
**blend and Voila!!

How's that for some nutritional value before 9am?!?
And here it is from the original Green Smoothie Lady... GENIUS!!

Southwest Chicken Salad

We had this at a ladies function at our church a few months ago and it was great! This is my friend and workout buddy Angie's recipe....

Southwest Chicken Salad Romaine

Heads of Lettuce 1-2 (depending on size)
2-4 Grilled Chicken Breast
3 Roma Tomatoes - chopped
1 Red, Orange and Yellow Bell Pepper - sliced or chopped
1/2 bunch Cilantro chopped (not too fine)
1/2 cup Shredded Parmesan cheese
1 can Black Beans - rinsed and drained
1 small bag Frozen Corn - thawedTortilla Strips - you can buy them or you can fry strips of flour or corn tortilla in oil
Southwestern Caesar Salad Dressing - Look for it at HEB/Grovery Store (you can also substitute with plain caesar dressing if you need to)

You can layer salad or toss all ingredients together just before serving. Tip--add romaine lettuce after tossing the other ingredients so that it will stay crisper.

She served this is a large clean bucket and it was so festive!

I hope you enjoy it! Its a great salad meal...one of those yummy salads with enough stuff it in so you feel like its a meal and not just rabbit food!

Cream Soup Mix

I got this recipe from my Sister-in-law. It is SO much cheaper than buying creamed soups and takes up less room in your pantry too. (I haven't figured the exact price but I think I have about $5 into ingredients and made the equivalent of 27 cans of soup).

2 c. powdered milk
3/4 c. cornstarch
1/4 c. bouillon granules (chicken for cream of chicken, beef for cream of mushroom, etc)
2 T. onion flakes
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. pepper

Store in an airtight container. When ready to use combine 1/3c. of the mix with 1 c. water. Cook and stir until thick. Makes 1 can of soup.

Mix makes the equivalent of 9 cans of soup

Crock Pot Pork Tenderloin

I got this recipe from a ward cookbook my sister in law gave me from Houston. It was super easy, and tastes pretty good... but the best part - completely ready and waiting for you when you get home from church at 5pm!

4 lb. pork tenderloin
package fajita seasoning mix
ground pepper
2 red peppers, sliced
large onion, sliced in rings
2 garlic cloves, minced
8 medium or 4 small red potatoes, cut into bit size pieces
large zip lock bag

Put all ingredients into Ziploc bag, mix... then add the pork. Dump contents into a Pam sprayed crockpot and put 1/4 to 1/2 cup water in the bottom. Cover and cook on LOW for 6 to 8 hours. The longer, the more tender the tenderloin.

It was good for how fast and easy it is! And for sure works when you want dinner as soon as you get home!!

Meatball Subs

For some strange reason, I had a hankering for a meatball sub. I don't think I've ever eaten a meatball sub before, but the craving was still there. I turned to reliable old allrecipes and found a winner.

1/2 lb. ground beef
1/4 c. bread crumbs
1 tsp dried Italian seasoning
1 clove garlic, minced
1 T chopped fresh parsley
1 T grated parmesan cheese {I left this out to make it non-dairy}
1/2 egg, beaten
1/2 French baguette {I used wheat sub rolls we had on hand}
1 1/2 tsp EVOO
1/4 tsp garlic powder
1/2 pinch salt
7 oz. spaghetti sauce

Preheat the oven to 350*. In a medium bowl, mix the ground beef, bread crumbs, italian seasoning, garlic, parsley, parmesan cheese and egg by hand. Shape into 12 meatballs and place into a Pyrex pan. Bake for 15-20 minutes, until cooked through. Meanwhile, cut baguette in half lengthwise and scoop out some of the middle to make a well for the meatballs. Brush with olive oil and season with garlic powder and salt. Slip into the oven for the last five minutes of the meatballs' cooking time, until lightly toasted. Heat up spaghetti sauce in medium bowl in microwave. When meatballs are done, place them in bowl with sauce and mix lightly. Scoop meatballs into baguette. {I topped Matt's with shredded mozzarella cheese and put it back in the oven for a few minutes.} Enjoy!

Double Chocolate Muffins

2 ounces unsweetened chocolate
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
8 tablespoons unsalted butter (no substitutions)
1 cup packed light brown sugar
1 large egg
1 cup semisweet chocolate chips

Let all ingredients come to room temperature. Preheat oven to 350*F. Grease muffin cups or line with paper/foil cups. Melt unsweetened chocolate and let cool.

Whisk together flour, baking soda, and salt. In another bowl, combine buttermilk and vanilla. In a large bowl, beat butter until creamy, about 30 seconds. Gradually add brown sugar, beating on high speed until lightened in color and texture, about 4 to 5 minutes. Beat in egg. Add melted chocolate and beat in until just blended.

Add 1/3 of the flour mixture and beat in thoroughly, then 1/2 of buttermilk mixture and beat in. Continue until all of flour mixture and buttermilk mixture have been fully incorporated. Stir in chocolate chips.

Divide batter among muffin cups and bake 25-30 minutes, until toothpick inserted into one or two of the muffins comes out clean. Let cool for 2 to 3 minutes in the pan before removing; serve at room temperature.

Chicken, Corn & Black Bean Stoup

2 T vegetable oil
2 pounds chicken tenders, cut into bite-sized pieces
salt and freshly ground pepper
1 T ground cumin
1 1/2 T ground coriander
1 large onion, chopped
3 cups corn {I used frozen}
1 red bell pepper, chopped
3 T. flour
1 quart chicken stock
1 15-oz can black beans, rinsed and drained
juice of 1 lime
1/4 cup fresh cilantro leaves, chopped
hot sauce {Tabasco}

Heat a large soup pot over medium-high heat with the vegetable oil. Add the chicken and season with salt, pepper, cumin and coriander. Cook the chicken until lightly browned, about 4 minutes. Add the onions, corn and red bell pepper. Cook, stirring frequently, for about 3 minutes. Dust the chicken and veggies with flour, stir, and continue to cook for 2 minutes. Turn up the heat to high and add the chicken stock. Bring the stew up to a simmer and then add the black beans. Simmer the stew for 15 minutes. Add the lime juice and cilantro and stir to combine. Add a little hot sauce {I used about 5 drops}. Serve garnished with sour cream, cilantro and/or cheese.

Also from 365: No Repeats

Honey Nut Chicken Sticks

2 pounds chicken tenders
salt and freshly ground pepper
1 cup flour
3 eggs
splash of milk
2 cups Honey Nut Corn Flakes {I used Honey Bunches of Oats}
1 cup bread crumbs
1 T paprika
1 T Montreal Chicken seasoning
1/4 cup vegetable oil

Preheat oven to 400*. Season the chicken tenders with salt and pepper. Place the flour in a large, shallow dish. Coat the chicken in the flour. Beat the eggs and milk in a shallow dish. Combine the cereal, bread crumbs, paprika, Montreal seasoning and oil in a food processor. Transfer the breading to a shallow dish. Place a nonstick baking sheet near the chicken breading station. In batches, dip the flour-coated chicken into the egg mixture and then in the breading mixture and place on baking sheet. Bake for 15 minutes. May be served hot or cold.

Compliments of Rachael Ray's 365: No Repeats.

Roasted Corn Chowder

1 T olive oil
1 T butter
8 ears corn, shucked and kernels removed from cobb (or 4 cups frozen corn)
4 medium potatoes, peeled and diced
1 red bell pepper, diced
1 large onion, diced
2 jalapenos, finely diced (remove the ribs and seeds if you don't want it too spicy)
3-4 cloves garlic, minced
4 cups water
1/2 to 1 cup cream or half-n-half
2 T cumin
2 t salt
1 t pepper

To roast the corn, heat the oven to 400. Place kernels on an oiled sheet pan (you only need about 1T to keep it from sticking). Roast corn for 17-20 minutes, until it just begins to brown and the sugars are released.

In a large stock pot, heat oil and melt butter over medium heat. Add onion, jalapenos, pepper and garlic. Cook for about 5 minutes, until onion is translucent and veggies begin to soften. Add potatoes, corn, water and seasonings. Boil uncovered until potatoes are fork tender, about 20 minutes. Add cream or half-n-half and heat through. For thicker soup, you can add about 1 T cornstarch mixed with 2 T cold water (mix water and cornstarch until smooth and add to soup). Check seasoning.

*This is a recipe that I created in an attempt to use up a bunch of veggies from my CSA shares. If you find something wrong, or make your own changes, please let me know. Personally, I wanted a little more kick. I'll either add additional jalapeno (or include some seeds) or add 1/4 to 1/2 t cayenne pepper.

**For Mandy, you can do this soup non-dairy as well. Just leave out the dairy and substitute vegetable stock or chicken stock for the water.

Smoky Chicken Tortilla Soup

LOOOOOVVEEE the smokiness of this stuff!
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil (EVOO)
4 slices thick, smoky bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce {next time I'll just use the adobo sauce, no chipotles - it was too spicy for my kids to eat}
1 28-ounce can crushed fire-roasted tomatoes
Salt to taste
4 cups corn tortilla chips, lightly crushed
3/4 pound (2 cups) shredded fresh smoked mozzarella or smoked sharp white cheddar cheese
1 lime, cut into wedges
1/2 red onion, chopped
Fresh cilantro, chopped for garnish

Bring broth to a simmer and add the chicken tenders. Poach them for 6-7 minutes with a bay leaf.

While the chicken poaches, heat EVOO in a medium soup pot or deep skillet over medium-high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon to a paper towel-lined plate. Drain off the excess fat, leaving 2-3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes. Stir in chipotles and tomatoes.

Remove the chicken from the poaching liquid, dice it then add it to the tomatoes and chipotles. Pass the poaching liquid through a strainer then add it to the soup pot as well.

Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at the table.

a Rachael Ray