Everything but the tortilla

 

See? I told you I'd be a better blogger.. and here I am, twice in one week! Who knew??

So, I know this blog is about baking but sometimes you gotta lay off the sugar and eat something healthy. That's where this comes in. Chicken tortilla soup, minus the tortillas. Why, you ask? Cause those fried strips of deliciousness aren't exactly fat-free (nothing that good ever is, right?) And if you get rid of those, this soup is completely and totally guilt-free (just watch the cheese.)

When the weather gets a little colder, there's nothing like a warm, hearty bowl of soup. This is my personal favorite. The base soup recipe came from the Food Network's Tyler Florence. His version, however, is pretty much just a base and is somewhat bland. I added a few things to spice it up, and a couple options to make it easier and faster to make, and VOILA! Delicious, homemade soup in less than 2 hours. 

Chicken Tortilla-less Soup

• 2 tablespoons extra-virgin olive oil
• 2 medium white onions, diced
• 3 garlic cloves, minced
• 1 jalapeno, seeded and minced (2 if you like it spicy)
• 2 cans (15oz cans) diced tomatoes, 1 plain and 1 with diced green chiles
• 1 quart chicken stock
• Salt and freshly ground black pepper 
• 1/2 tbsp. chili powder
• 1 1/2 cups shredded cooked chicken
• 1 avocado, halved, pitted, peeled, and diced
• 1/2 cup shredded Jack cheese, optional
• 1/2 cup coarsely chopped fresh cilantro leaves, for garnish
• 1 lime, cut in wedges, for serving

Directions

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 30 minutes until the vegetables are cooked down and pulpy. Pour in the stock, seasonings, and simmer for 30 minutes or longer.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and cheese. Garnish with cilantro and serve with lime wedges.

NOTE: I add my shredded chicken to the pot, rather than use it as a garnish. Just my personal preference.

You're welcome.

I suck at blogging

And fantasy football. Seriously. I think my defense scored a -4 yesterday. But anyway, you can't eat fantasy football so I doubt you all care.

First I have to apologize for being a terribly bad blogger. I know, I know.. it's been a month since I updated. It's been a little busy around here, with in-laws visiting and then playgroup starting, and me making excuses, and all that nonsense. Not to mention, who do you think was eating all the yummy stuff I was making in the name of my blog?? I had to take a sanity break!

Anyway, to make up for it, I've got something very seasonal and quite tasty that I think you'll like.

Pumpkin spice cupcakes packed full of flavor, with a cinnamon cream cheese frosting. It's like a Starbucks pumpkin spice latte, but with a lot more calories. I found a great recipe online, using my absolute favorite website, www.allrecipes.com. Why do I love it so much? Not only can you find just about anything you're looking for, you also have tons of reviews that you can read through, get tips on how to improve the recipe, and great modifications. I have learned so much just reading people's comments on that site.

The recipe I used can be found here, but the one below has all of the modifications I made based on my own preferences, and reading other people's reviews.

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup oil (preferably vegetable)
• 1/4 unsweetened applesauce
• 1 cup white sugar
• 1/3 cup brown sugar
• 2 eggs, room temperature
• 3/4 cup milk
• 1 1/4 cup pumpkin puree
 

Cinnamon Cream Cheese Frosting

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Directions

1. Preheat an oven to 350 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
2. Beat oil, applesauce, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

And if you have really cool Halloween cupcake wrappers like I do, you can be fun and festive like me. Otherwise, be lame and use the pastel colored ones. I won't make fun.