KT Cooked It: Chicken Tortilla Soup

Since starting my new full-time job three weeks ago, I have been faced with a dilemma that many a working parent encounters: limited time to make dinner. So, after a pizza (or two) and rotisserie chickens from the grocery store, I pulled out the crock pot and decided to make some soup that would last us a few days for lunches and dinners.

Last week I made a delicious chicken tortilla soup, which is a variation of this recipe from Betty Crocker. Hubby really enjoyed it too, which means it will go in the cookbook for future reference!

What you need:

1lb chicken breast
1 1/2 cup low sodium chicken broth
15 oz can of roasted diced tomatoes, undrained
15 oz can of whole kernel corn, red and green peppers, undrained
10 oz can mild enchilada sauce
1/2 large onion, chopped
15 oz can black beans, drained
1 tsp ground cumin
1 tsp chili powder










Place all of the ingredients into your crock pot. Cover and cook on low heat for 4 hours or until the chicken is very tender.
















Remove the chicken breast. Using two forks, shred the chicken and place back into the slow cooker. Cook for 30 minutes longer. Garnish your soup with cheese, sour cream and pieces of tortilla chips.

It's THAT easy!

KT Baked It: Pumpkin Cheesecake Snickerdoodles

It's officially fall - the leaves are changing color, sweaters and puffy vests have been pulled out of storage, and everything now comes in a pumpkin spice flavor. With holiday baking season upon us, I decided this weekend was as good of a time as ever to kick off the baking fun. This recipe was given to me by my mother-in-law, Sandi. It comes from the Bakeaholic Mama...and it is SO yummy! 

What you need:

For the cookies...

3 3/4 cup all-purpose flour

1 1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon 

1/4 tsp nutmeg

1 cup unsalted butter, at room temperature

1/2 cup light brown sugar

3/4 cup pumpkin puree

1 large egg

2 tsp vanilla extract

For the filling...

8 ounces cream cheese, softened

1/4 cup sugar

2 tsp vanilla extract

For the coating...

1/3 cup sugar

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

Start by mixing the dry ingredients for the cookies in a mixing bowl - flour, baking powder, salt, cinnamon, and nutmeg. 

Next, cream the butter and sugars using a handheld mixer or Kitchenaid mixer. 

Add the pumpkin puree, egg and vanilla extract to the creamed butter and sugars.
 

Slowly add the dry ingredients to the pumpkin mixture to finish the cookie dough. Refrigerate the dough for at least an hour. I left mine refrigerate overnight...

Next, make the cream cheese filling by combining the cream cheese, sugar and vanilla with a handheld mixer. Also allow this to refrigerate at least an hour. 

When you are ready to make your cookies, mix the cinnamon-sugar coating together by combining the sugar and spices. 

Preheat the oven to 350 degrees. Line your cookie sheets with parchment paper. 

To make the cookies, take a tablespoon of dough, roll into a ball and then flatten into a pancake.

  

Take 1 teaspoon of filling and place it in the middle of the flattened cookie dough.

Take a second tablespoon scoop of dough as before - roll into a ball and flatten - then place on top of the filling. Pinch the sides together and then roll the dough ball in the cinnamon sugar.

Place the cookies about 2" apart on your cookie sheet, then flatten the cookie dough balls with the bottom of a glass. 

Bake for 15 minutes or until the top of the cookie cracks.

I will absolutely make these again, they are delicious!