Chicken and Lime Avocado Soup

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Chicken and Lime Avocado Soup

Serves 4

*12 ounces boneless chicken breast tenders (about 8-10 tenders) and seasoned to taste (We used Deverle’s Seasoning and 1/4 teaspoon red pepper flakes.) cooked and cut into bite size pieces or shred chicken
*1 tablespoon Extra Light Olive Oil
*1/2 cup minced Green Onions, green and white part of the green onions
*1-2 Jalapeños, minced (use seeds if desired)
*3 Garlic Cloves, pressed or minced
*29 ounces Low Sodium Chicken broth
*2 Roma Tomatoes, diced seeds removed
1/8-1/4 teaspoon Cumin
*Salt and Pepper to taste
*1/4 Cilantro, chopped or to taste, (add just before serving)
*1-2 tablespoon Fresh Lime Juice, less if bottled and to taste (add just before serving)
*1 medium Avocado, diced, (add just before serving)

Sauté in a heated saute pan add the olive oil, onions and adding garlic the last 1 minute of sautéing.

In a stock pot place the sautéed mixture, then add the cooked chicken, chicken stock, tomatoes and cumin. Simmer for 20 minutes. (salt and pepper to taste).

After simmering add cilantro, fresh lime juice and avocados and serve immediately.

Toppings (when serving)

*Tortilla Strips
*Monterrey Jack or Pepper Jack Cheese, Shredded
*Greek Yogurt or Sour Cream
*Greens of Green Onions, sliced in Circles
*Cilantro

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Enjoy,

Jessica and Lindy

Oreo Truffles

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Oreo Truffles

*4 to 8 ounces Cream Cheese, use just enough to keep together in a ball
*Family Size bag of Oreo Cookies, Oreo centers removed and discard
*dash of salt
*1 to 2 cups of dark or milk Ghirardelli chocolate chips (Add 1 tablespoon shortening to 1 cup of chocolate chips, melt in the microwave in glass cup with shortening in 30 second increments until melted.)

Blend in food processor Oreos until small crumbs.

In a stand mixer cream together the cream cheese and Oreo crumbs until all the cream cheese is well combined into the crumbs and cream cheese is no longer visible.

Roll Oreo mixture into teaspoon sized balls, place them onto wax paper and refrigerate for 2 hours then remove a few at a time from the fridge to dip into melted chocolate, dipping each ball individually into the melted chocolate and let dry/set on a piece of wax paper, drizzle with melted chocolate, let dry/set. Then refrigerate until ready to eat. Eat truffles within a couple of days. Great for gift for Valentines, Christmas or after dinner treat.

Note: Refrigerate truffles as soon as the chocolate is set to prevent sinking.

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Enjoy!

Jessica and Lindy