Chicken Tortilla Soup with Black Beans

3 chicken breasts

2 tsp cumin

2 tsp chili powder

1 tsp paprika
½ tsp garlic powder
½ tsp salt
1 tbsp canola oil

1 large onion, chopped
3 cloves garlic, chopped
1 can diced tomatoes

1 can green chilies (optional)

1/2 can tomato paste
4 cups chicken broth

2 cups water (omit for chunkier soup)
2 cans black beans, drained and rinsed

2 tsp hot sauce (or to taste)

Garnishes:
Tortilla chips (broken)

Sour Cream
Diced Avocado
Grated Chedar Cheese
Cilantro

Preheat oven to 375 degrees. Mix cumin, chili pepper, paprika and garlic powder. Sprinkle half of mixture on chicken breasts and bake for 20 to 25 minutes, or until chicken is done. Shred chicken or cut into small chunks.

Heat oil in a large pot. Add onions and minced garlic. Cook until onions are translucent. Add the rest of the spice mix. Add chicken, tomatoes, chicken broth, and black beans. Bring to a boil, then simmer for 1 hour. Serve with any of the garnishes, especially tortilla chips.

This also works well in a crockpot. Combine all ingredients and cook on high for 4 hours or low for 8 hours.

Hungarian Goulash Soup

Tastes just like the authentic soup that I ate in Budapest. Serve with Crusty Bread for dipping into the flavourful broth.

1 tbsp vegetable oil
2 lb stewing beef, cut into ¾-inch pieces
2 onions, chopped
3 carrots, chopped
2 celery stalks, chopped
1 sweet red pepper, chopped
3 cloves garlic, minced
3 tbsp sweet paprika
1-2 tbsp caraway seeds, lightly crushed
¼ cup tomato paste
1 can diced tomatoes
8 cups beef broth
2 bay leafs
3 potatoes, peeled and chopped into small cubes
salt and pepper to taste
Hot pepper flakes to taste

In a large skillet, heat oil over medium heat. Add stewing beef and cook until browned. Remove to plate. Set aside. Using a large stock pot, add onions, carrots, celery, red pepper and garlic into pot. Cook until vegetables are soft, about 5 minutes.

Add beef to pot. Stir paprika, caraway seeds, salt and pepper into meat, coating evenly. Stir in tomato paste and tomatoes. At this point you can put everything into a Crockpot instead of the stock pot. Add broth and the bay leaves.

Reduce heat and simmer, covered, for 1 ½ hours, stirring occasionally. Then add potatoes and return to a simmer. Cook for an additional 30 minutes or until everything is tender. Adjust seasoning if necessary. Discard the bay leaves. Can substitute ground beef for quicker cook.

If using a Crockpot, cook on High for 3 hours, then add potatoes and continue cooking for another hour.

Red Lentil Soup with Coconut Milk

1 tbsp oil
2 onions, chopped
4 cloves garlic, minced
1 tsp salt (or to taste)
½ tsp pepper
1 can diced tomatoes including juice
1/2 jar red curry paste
1 tsp Caribbean curry mix
2 tbsp honey
1 stalk lemongrass
2 large carrots, thinly sliced
450 g. bag red lentils (~2 ½ cups)
1 tbsp lime juice
4 cups chicken stock
1-2 cups water
2 cans coconut milk (14 oz)

Cook onion in oil and add garlic, salt and pepper. Add tomatoes. Transfer to slow cooker. Add remaining ingredients except coconut milk. Cook for 8-10 hours on low or 4-5 hours on high. Stir in coconut milk and cook for 30 minutes longer.

Note: Can be easily frozen in individual containers.

Chili

1 lb ground beef, cooked (may substitute ground chicken)
1 large onion, chopped
1 large green & red pepper, chopped
2 clove garlic, minced
1 tbsp oil
28 oz can diced tomatoes
14 oz can Accents Chili tomatoes or Salsa
1/2 can tomato paste
1/2 cup vinegar
1/2 cup brown sugar
1 tbsp chili powder
1 tsp hot sauce (or to taste)
1 tsp oregano
½ tsp pepper
1 tsp paprika
3 bay leaves
4-5 cans kidney and/or black beans

Cook onion, peppers, celery and garlic in oil until softened. Add remaining ingredients and simmer for 1- 1 ½ hours. This can also be made in the crock-pot by combining the cooked meat, cooked veges and then remaining ingredients. Cook on low for 6-8 hours or high for 3-4. Serve with crusty bread and shredded cheese.

Pulled Beef (Crockpot)

One 3.5 pound boneless beef chuck roast
2 cups ketchup
1/4 cup cider vinegar
1/4 cup ginger ale
1/4 cup firmly packed brown sugar
3 tbsps Worcestershire sauce
1 tbsp Dijon mustard
2 cloves garlic, crushed
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red chili powder
12 sandwich buns or soft hamburger buns

Place the roast in the crockpot. Combine all remaining ingredients, except buns, in bowl and whisk until smooth. Pour over roast. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Transfer the roast from the crockpot to serving platter, cover with foil and let stand 10 minutes before shredding meat with two forks. Place the shredded meat back in the cooker and stir to evenly coat with sauce. With tongs, pile meat onto sandwich buns and add a bit of sauce.

Serve with:
Coleslaw
Grilled veges-mushrooms, onions, tomatoes, zucchini
Roasted sweet potato/white potatoes