This post is sponsored by Green Giant.

Chicken parmesan has to be one of my favorite meals. I have fond memories of Curtis making me chicken parm one time when I came home from work really late. He had even had candles lit for me when I came home. Which he had never done before! I guess you can say it’s a meal that’s in my top ten favorites!

I'm excited to work with Green Giant to bring you this recipe. Instead of pasta, we are making it today with zucchini noodles! I love how convenient using the Green Giant Zucchini Veggie Noodles to make zucchini noodles to pair with this chicken parmesan recipe. It's so easy, I know YOU'LL LOVE IT!

I'm telling you, it's soooo easy to make!

Let's make this chicken parmesan recipe!

First, we'll prep the chicken. Then, make the breading.

Coat the chicken in the egg and then in the breading.

Place on a clean plate.

Cook in olive oil and butter.

Almost done! Then, place on another clean plate that's lined with paper towels.

Add to a baking dish and then add sauce on the chicken.

Then, add the mozzarella cheese on top. This is how we make our chicken parmesan recipe in our house!

While the chicken is in the oven, cook the zucchini noodles.

Place into a skillet and cover it.

You'll notice some water, you'll want to drain it.

Then, add olive oil and sautee it and cook a little longer. I also added salt and pepper.

That's how the chicken looks right out of the oven!!

This meal is super convenient to make. The chicken parm recipe is soooo easy to make and the Green Giant Zucchini Noodles so easy to prep. I really like how this meal came out. We have made it a few times before you're seeing it here!

We bought the butternut squash veggie Noodles too and can't wait to try it! I'm totally going to try it with

Be sure to visit Green Giant to learn about the other Veggie Noodles they make and to get a coupon!

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Chicken Parmesan with Zucchini Noodles

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1 pound boneless skinless chicken breasts cut into cutlets, cut length-wise in half and then in half, makes about 8 pieces
• 1 large eggs beaten
• 1/2 cup plain breadcrumbs store bought
• 1/3 cup parmesan cheese grated
• 2 Tablespoons fresh Italian parsley chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• approx. 3 Tablespoons olive oil divided for frying
• 2 Tablespoons unsalted butter divided
• marinara sauce store bought or homemade (for baking and for serving)
• 8 ounce package fresh mozzarella cheese sliced into 8 slices
• 12- ounce package Green Giant Zucchini Veggie Spirals
• 1/2 Tablespoon olive oil
• salt & pepper

Instructions

• Heat oven to 400 degrees F.
• Prep the chicken.
• Beat one egg in a shallow dish. In another shallow dish, add breadcrumbs, parmesan cheese, parsley, garlic powder, pepper and salt to make the breading.
• Dip each piece of chicken into the beaten egg and using a fork or spoon, add the chicken to the shallow dish with the breading. Make sure each side of all of the chicken is coated with the breading. Place on a clean plate.
• Heat 1.5 tablespoons olive oil and 1 tablespoon butter in a nonstick skillet for 3 to 4 minutes on medium high heat. Add half the chicken to the skillet and cook for 3 to 4 minutes on each side. Remove from skillet and place on a paper towel lined clean plate.
• Clean skillet with a paper towel and add 1.5 tablespoons olive oil and 1 tablespoon butter. Once the butter melts, add the rest of the chicken and cook for 3 to 4 minutes on each side. Wipe skillet clean again.
• Add chicken to a baking dish and on each piece of chicken, spoon about 1 tablespoon of marinara and add one slice of fresh mozzarella cheese. Bake for 8 to 10 minutes in the oven, until the cheese melts. Then, turn the broiler on and broil so the cheese browns a little for 2 to 3 minutes (be sure to watch carefully so it doesn’t burn).

Cook the Zucchini Noodles

• While the chicken is in the coven, cook the zucchini veggie spirals. Add the zucchini spirals to the the nonstick skillet and cover. Cook for about 8 to 10 minutes, stirring every so often with a rubber spatula. Drain the water. Add olive oil and sautée the zucchini for 2 to 3 minutes before flipping and cooking for another couple of minutes. Season with salt and pepper.
• Remove from skillet and serve on a plate with more marinara topped with the baked chicken.

Notes

Note:  This recipe reheats really well. I store the chicken and the zucchini noodles in separate containers in the refrigerator.

I'm sure you'll want seconds and thirds when you make this! I'm totally going to try it with my recipe for slow cooker whole chicken too!

Disclosure: This post is sponsored by Green Giant. I always share with you my own opinions and I only work with brands that I love.

The post Chicken Parmesan with Zucchini Noodles appeared first on The Little Kitchen.

This post is a part of a yearlong partnership with The National Shrimp Council.

Let's be honest, I'm always excited to share recipes with you. When I develop a recipe and it turns out amazing, I'm so energized and thrilled and then get so out of control excited to share it with you, it's kind of annoying.

The second time I made this recipe and it came together, I was jumping up and down. This dish combines three of my major loves: shrimp, gnocchi and Alfredo sauce. And it's easy to make.

Don't forget to check out my other recipes that include shrimp including these Spicy Shrimp Spring Rolls and this Red Pepper and Garlic Shrimp Pasta!

Prep your ingredients…it makes your life much easier when you go to cook everything.

Let's look at the gnocchi!

I'm a huge fan of DeLallo products…including this mini potato gnocchi!

Add salt and pepper to season the shrimp after patting it dry.

Add butter to a skillet.

The mushrooms and a couple splashes of soy sauce. (My favorite way of sauteeing mushrooms, btw!)

After the mushrooms are cooked, remove them and clean the pan.

After the mushrooms are cooked, now's the time to add the gnocchi to the pot of boiling water.

Add more butter and cook the shrimp and garlic…looks sooo good!! Cook for just a couple of minutes and then remove from the skillet.

Add the remaining butter…

and half of the green onions.

Then, add heavy cream. Cook for a couple of minutes to reduce the cream.

When the gnocchi is cooked, drain the water and set aside.

Add it along with the zucchini to the skillet…

Look how creamy it looks!

Add the shrimp and mushrooms and mix well.

It's a light Alfredo sauce and with the shrimp and using gnocchi…this dish is the perfect weeknight meal. It takes only 30 minutes to make!

We will be making this recipe over and over again, you can count on it!

or more great recipes, be sure to visit the Eat Shrimp facebook page!

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Shrimp Alfredo Gnocchi Recipe

Prep Time 18 minutes minutes

Cook Time 12 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 4 Tablespoons butter divided
• 4 ounces mushrooms sliced
• soy sauce
• 3/4 pound shrimp if frozen
• 3 garlic cloves minced
• 1 pound package of DeLallo Mini Potato Gnocchi
• 1/3 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 zucchini diced
• 1 green onion sliced

Instructions

• Bring a pot of water (with a generous amount of salt) to a boil.
• Add 1 Tablespoon of butter to a skillet and turn the heat to medium high. Melt the butter and add sliced mushrooms and a couple splashes of soy sauce. Cook the mushrooms for about 5 to 6 minutes, or until the liquid is cooked away and the mushrooms are cooked and browned. Remove the cooked mushrooms and set aside. Wipe the pan clean with a paper towel (if using stainless steel cookware, rinse with warm water being careful as you do it and then wipe dry).
• Add the gnocchi to the pot of boiling water and set a timer (use the directions on the package) to ensure you don't overcook the gnoochi.
• Prep the shrimp, pat dry with paper towels and season the shrimp with salt and pepper.
• Add 2 Tablespoons of butter to the skillet and turn the heat to medium. Melt the butter and add the seasoned shrimp and garlic. Cook for 2 to 3 minutes, be sure to flip the shrimp too. Remove the shrimp and set aside.
• Add the remaining butter and half of the green onions. Add heavy cream and cook for 2 minutes. Add cheese and the diced zucchini. Cook for 1 minute. Turn off the heat and add gnocchi and mix thoroughly. Add back the shrimp and the mushrooms. Mix again and serve with additional Parmesan cheese and green onions on top.

Disclosure: This post is sponsored by The National Shrimp Council. DeLallo did provide product for the purpose of this post. I always share with you my own opinions and only work with brands that I love. Thank you for supporting the brands that I work with so I can continue to share with you recipes like these!

The post Shrimp Alfredo Gnocchi appeared first on The Little Kitchen.

Can we just all agree that soup heals the body and the soul? I feel like soup when I'm sick or even when I'm having a bad day. Soup heals all, right? I eat soup all year long…it doesn't matter how hot it is. I think the craving for soup when I'm sick comes from my childhood, probably yours too right? My mom would make us a good chicken and rice soup when we were sick.

I have been dealing with some crazy health issues for the last few months. I wrote a little bit about it when I shared these chicken wings. I ended up not having an upper endoscopy but a bronchoscopy because a CT scan showed a lot of pneumonia going on in my lungs. And then 6 weeks ago, I ended up in the hospital.

I have a huge appreciation for nurses, nurses who go above and beyond every day. And I have a greater appreciation for what it's like to be a patient in a hospital. This was my first time in the hospital and my first time in an ER. You don't know how it is until you experience it, it's one of those things and until you understand how to navigate pushing the button to get the nurses' attention, asking for medications including pain medications.

When I was in the hospital, they told me it would take a full two months before I would get a definitive answer on what I have…on what was causing my persistent cough and trouble breathing. And now, we're almost six weeks in and the medications they gave me are working. Thank goodness for that. Sorry for being cagey about what I have…I will probably share once I get word they are 100% sure.

When Curtis took me home from the hospital after my bronchoscopy procedure, he went to Panera to pick up soup and sourdough rolls for me. He came home with a cup of of their Low-Fat Vegetarian Garden Vegetable Soup with Pesto. Besides their broccoli cheddar soup, their garden vegetable soup is one of my favorites!

It has so much flavor and and it's so soothing! I have been wanting to make a homemade or copycat version at home for some time now!

Imagine how excited I was when I made this vegetable soup and it tasted sooo good!

There's a lot of chopping involved but it's worth it.

I cut the cauliflower up into tiny pieces.

And I was so happy to find wax beans at my grocery store. You can use green beans if you can't find them though.

And tons of swiss chard…

The zucchini and the tomatoes are my favorite parts of this soup!

Cook the barley with vegetable broth first and then set aside. This takes about 10 to 15 minutes. Be sure to watch this because the broth evaporates!

Then, cook the red pepper and onions in olive oil.

Add garlic and continue to cook.

Then, add cauliflower, wax beans and chickpeas. Chickpeas are one thing I added that are not in the Panera vegetable soup. I decided to add them when developing this soup and loved the texture it adds to the soup. You can omit them if you would like.

Next add tomatoes, remaining vegetable broth and water.

Add the herbs and spices.

And then, bring the soup to a boil. Once it boils, reduce to a simmer and cook for at least 15 minutes.

Add the cooked barley, swiss chard and the zucchini. Cook for a few more minutes.

Serve the soup with a scoop of pesto. This is totally optional. (You can use store bought or homemade pesto, here's my favorite recipe.) My friend, who used to work at Panera, told me that people often requested the soup without the pesto. Even better, the soup is vegan if you omit the pesto.

So there's my version of the Panera vegetable soup. It is so comforting but it's not heavy. It's so perfect for when you want soup even though the weather is warm. And perfect even when the weather is cold.

I love freezing soup…I froze a bunch for when the craving sets in, I just reheat and I have a meal all ready to go!

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Panera Garden Vegetable Soup with Pesto Recipe

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Ingredients

• three 14-ounce cans vegetable broth or 6 cups homemade
• 1/2 cup pearled barley
• 2 Tablespoons olive oil
• 1/2 onion peeled and diced (about 3/4 cup)
• 1/2 red pepper diced (about 1/2 cup)
• 2 large garlic cloves minced
• 1/2 head of cauliflower cut into florets (about 2 cups)
• 8 ounces wax beans or green beans ends trimmed and chopped into bite-sized pieces (about 1 3/4 cups)
• 16 ounce can chickpeas rinsed and drained
• 28 ounce can Tuttorosso diced tomatoes
• 1 teaspoon dried thyme
• 1 1/2 to 2 teaspoons dried oregano
• 1 1/2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 large swiss chard stems remove stems and chop (about 2 cups)
• 2 small zucchini diced (about 2 1/2 cups)
• store-bought or homemade pesto optional, for serving

Instructions

• In a heavy bottom Dutch oven, add 1 1/2 cups vegetable broth and 1/2 cup pearled barley. Bring to a boil over high heat. Once it reaches a boil, reduce heat and allow the pearl barley to simmer at least 10 minutes. Check it often and stir as the broth will evaporate. Once the barley has reached its desired chewiness, it’s done cooking. Fluff with a fork and scoop the barley into a clean bowl. Set aside.
• Add olive oil to the Dutch oven and heat high on medium for 2 minutes. Add onion and red pepper, cook for 3 to 4 minutes, stirring occasionally with a rubber spatula. Add garlic and cook for 90 seconds. Add cauliflower, beans and chickpeas. Cook and stir for 2 minutes. Add tomatoes and the remaining vegetable broth and 1 1/2 to 2 cups water. Add thyme, oregano, onion powder, garlic powder, salt and pepper and stir. Bring soup to a boil.
• Once soup comes to a boil, reduce to simmer and cook for 15 minutes. Add swiss chard, zucchini and cooked barley. Cook for another 3 to 4 minutes, stirring to combine. Season with salt and pepper, if necessary.
• Portion soup to serving bowls and serve with a scoop of pesto on top of each bowl.

The post Panera Vegetable Soup appeared first on The Little Kitchen.

In our house, we love vegetables. Curtis even more than me. Every meal has to have at least a couple of vegetables. More and more, we're finding that the highest quality and freshest produce (vegetables and fruit) come from local growers and are in-season. I'm constantly also trying to mix it up, try new things, add more vegetables and fruit to our diet.

When McCormick Gourmet approached me for a project to work with them to highlight the goodness of farm-to-table ingredients, I jumped on board. They believe that when you cook with fresh, high quality produce, you should be using the highest-quality spices, like the McCormick Gourmet line. This project has been great – even though no CSA boxes are available for delivery in my area, I am able to get fresh produce from my local farmers market, and it has encouraged me to reevaluate how I source fresh produce, how to prolong the life of that fresh produce as well as use these ingredients in different ways.

First, learning about what's in season in my local area was eye-opening. A little searching via the internet helped me figure out what I wanted to look for when I visited my local farmer's markets as well as produce markets. Using these ingredients along with high quality spices brings dishes to another level.

Second, thinking about different ways all of us can add more vegetables to our every day cooking for me, went hand in hand with trying to prolong the life of the produce I use. I feel extreme guilt that we waste so much produce in our house. My eyes are bigger than my stomach or my calendar permits sometimes and sometimes produce goes to waste. That's how this guide on how to freeze vegetables was born. You can easily freeze fresh in-season produce for use later on, no more waste!

I love Brussels sprouts so much! I didn't always love them though, a couple of years ago at a potluck, I had these  Crispy Brussels Sprouts made by my friend, Suzanne. It was love at first bite and over from there.

Brussels sprouts are really trendy right now and tons of restaurants have them on their menu. I wash and trim the ends and slice in half and put them into a zippered plastic bag and place them in the freezer. Super easy.

I love to roast them with a little kick. I mix the Brussels sprouts with a little bit of McCormick Gourmet Ground Cayenne Red Pepper along with salt, freshly squeezed lemon juice and olive oil. Roast in the oven on a baking sheet for 17 to 18 minutes on 400 degrees F.

Other Brussels Sprouts recipes:
Fontina and White Cheddar Skillet Brussels Bacon Mac
Fried Brussels Sprouts with Smoky Honey Aioli

I love avocados! There are so many possibilities with avocados from smoothies to salads to even fried avocado.

These are easy to freeze too for smoothies and other drinks, just peel and slice and portion out to zippered plastic bags how you would use them.

Other Avocado recipes to try:

Bacon Avocado Tomato Pasta Salad with Avocado Ranch Dressing
Mini Guacamole & Olive Cups

We love yellow squash in our house. We can't get enough of it. Super easy to freeze, I slice it up and place on a cookie sheet that's lined with parchment paper. Stick in the freezer.

Once they are frozen, put them into a plastic zippered bag. Don't forget to label the bags with the date, what the produce is and how much is in there, if you measured it out.

I pre-freeze it this way (for some of the cut of vegetables) so they don't stick together like they would if I just put them all into the plastic zippered bag initially and froze them. This way, you can you handle them easily for recipes and it's more versatile.

A new dish we're addicted to is this Roasted Squash with Cheese. Kind of a casserole but more like an amazing side squash dish that's part smoky because of the McCormick Gourmet Smoked Paprika that I use and part salty and cheesy from the sharp cheddar cheese that I use. I used my previously frozen yellow squash and in layers, sprinkled the smoked paprika, add small cubes of unsalted butter (2 Tablespoons total) and cheese. I did two total layers and baked it in the oven at 350 degrees F for 25 to 30 minutes. Perfection!

Other yellow squash recipes to try:

Roasted Yellow Squash
Summer Squash Soup
Zucchini & Yellow Squash Soup

Another squash that I love is zucchini. I love it in soup and I love it with tons of cheese.

Since I love it in my chicken tortilla soup in chunks, that's how I froze it. I put dice it up and place it on a parchment paper lined cookie sheet and stick it in the freezer.

Once it's frozen, I measure it out into 1.5 cup portions and put them into zippered plastic bags.

Other Zucchini recipes to try:

Herbed Vegetable Ribbons
Baked Parmesan Zucchini Sticks
Easy Zucchini Lasagna with Lemony Ricotta
Italian Vegetable Beef Soup

Okra, oh how I love okra. Not everyone loves okra but I don't understand! It's good fried and in soups.

I freeze it the same way I do the zucchini, I cut it up and place on a baking sheet that's lined with parchment paper and pre-freeze before putting them into a zippered plastic bag. These will be perfect the next time I make a vegetable soup…and the next try I fry up some okra with cornmeal, I'm going to add a little bit of McCormick Gourmet Ground Cayenne Red Pepper!

Okra recipes to try:

Fried Okra
Okra Soup
Spicy Sweet Potato Avocado Tostadas with Okra

I hope you found my guide helpful. You can certainly apply these to many different types of vegetables, of course ones that I didn't even mention here. I would love to hear what you like to make with the high quality McCormick Gourmet spices and herbs and what tips you have to incorporate more vegetables in cooking! Please leave your thoughts in the comments.

And now for a giveaway!

The prize is:

• (10 winners) Each winner will receive a small collection of amazing herbs & spices from McCormick Gourmet

Please use the form below to enter in the giveaway. Good luck!

This giveaway has ended.
Congrats to the following people who won! Karen T, Shaina W, Shirley C, Robin S, Sue P, Kelly N, Sandra B, Andrew P, Linda G and Laura K!

Disclosure: This post and giveaway are sponsored by McCormick Gourmet. I'm thrilled to be working with them, I always share with you my own words and opinions and only work with brands that I love.

The post How to Freeze Vegetables & a Giveaway appeared first on The Little Kitchen.

I'm excited to share this quick and simple summer recipe thanks to Cobblestone Bread Co..

To me, summer is about long sunny days, icy cold drinks, grilling outside and hanging out with friends and family. I think it's my favorite season of the year because of the long sunny days (but not the Florida heat part of it ). I love easy grilling recipes and this recipe is a fresh take on a classic – a caprese sandwich with grilled zucchini and I love that it's vegetarian.

This recipe is so easy, it will take you less than 20 minutes and you'll be eating soon!

You know as well as I do, how important the bread is. The bread makes the sandwich! For this recipe, I chose the Cracked Wheat Kaiser Rolls. It's so good and works great for every day sandwiches and for your favorite grilling recipes.

Add olive oil and salt and pepper your zucchini slices. You can use eggplant or red peppers, if you want.

There's nothing like grilled vegetables…my favorite side dish during the summer!

It's so good. I used a fig balsamic glaze when I made these and it's awesome. It's your favorite caprese sandwich kicked up a notch. For Curtis, I would have to add a piece of grilled chicken. Light, easy, quick and it's even gourmet!

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Grilled Zucchini Caprese Sandwich Recipe

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 sandwiches

Ingredients

• 1 zucchini sliced lengthwise
• olive oil
• salt and pepper
• 8 ounces fresh mozzarella sliced
• 1 large tomato sliced
• basil leaves
• balsamic glaze
• 4 Cobblestone Bread Co. Cracked Wheat Kaiser Rolls

Instructions

• Preheat a grill on high or a grill on pan on your indoor range at medium high. Season zucchini slices with salt and drizzle olive oil on top. Grill zucchini slices on medium high for 2 to 3 minutes on each side.
• Layer zucchini, mozzarella, one slice of tomato, basil leaves on Cobblestone Bread Co. 

  Cracked Wheat Kaiser Rolls. Drizzle balsamic glaze to taste and serve immediately.

Notes

Notes: Grilled zucchini can be substituted with red peppers or eggplant. Feel free to add grilled onions or to make it for your favorite meatlover, add a piece of grilled chicken.

Disclosure: Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.

The post Grilled Zucchini Caprese Sandwich appeared first on The Little Kitchen.

A little over a week ago, Charley's (our 10 year old Shepherd mix canine) MRI showed a pinched nerve in his lower back where he has a bulging disc. The recommendation by the surgeons is to do surgery to relieve the pressure and compression on the nerves. The scary part is if we do nothing, it can lead to paralysis of his hind legs and other not so fun stuff. We know that rest and meds won't work because he's been on so many meds for months now for other pain problems associated with hip dysplasia. The operation to fix his bulging disc is scheduled for tomorrow and since I have not been thinking about it too much, I haven't been too worried. But it's TOMORROW MORNING…it's getting closer and I'm getting more and more nervous. We're anxious to know if this is the right decision (who doesn't second guess themselves?) and at the same time are ready for him to be done with it and get to rehab and to healing. Please cross your fingers for us. I'm going to be a big ball of tense tomorrow.

In comes this soup, I'm going to be making another pot of this chicken tortilla soup this week. It's a big pot of comfort. I love soup because it's warm and comforting. I made this the week of my birthday and had it for leftovers for 4 or 5 days afterwards. It's really nice and easy and I love the addition of zucchini. I add the zucchini at the end so it doesn't overcook. Top this soup with tortilla chips, sour cream and sharp cheddar…all a must!

Chop the veggies.

Then chop the canned tomatoes. I love canned whole plum tomatoes so I use a 28 ounce can of those and chop up the tomatoes. Don't get rid of the tomato juice. That will add flavor to the soup!

Butter…everything with butter is better, right? I use butter and olive oil to start with in this soup and add the vegetables (but not the zucchini) and garlic along with my homemade taco seasoning all into my French oven. I have used other chicken tortilla soup recipes that are quick and easy but they didn't have the depth of flavor I was looking for. This one does…the taco seasoning has so many levels of flavor from the paprika to the chili powder and cumin that adds so much flavor along with the chicken and the vegetables.

This is after I add the drained and rinsed black beans, tomatoes and chicken broth.

After you bring it to a boil and allow to simmer, add the cooked chicken and zucchini and cook for another 5 minutes.

It's done and ready to serve.

The toppings are a must. And the next time I make this soup, I'm going to freeze some so if the craving hits me…even if it's in the middle of hot hot Florida summer, I can have a bowl. Make this…you'll thank me for it! Soup under 40 minutes, yay!

Check out the video I made for this recipe too!

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Chicken Tortilla Soup Recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 to 8

Ingredients

• 1 Tablespoon salted butter
• 1 Tablespoon olive oil
• 1 Tablespoon homemade taco seasoning
• 1 jalapeño ribs and seeds removed, diced
• 1/2 medium onion diced
• 1 large garlic clove chopped
• 1 28-ounce can whole tomatoes, chopped (keep tomato juice)
• 1 14.5-ounce can black beans, rinsed and drained
• 2 14.5-ounce cans low sodium chicken broth
• 1 1/2 cups diced zucchini about one
• 1 1/2 cups frozen or fresh corn
• 1 to 1 1/2 cups cooked chicken cubed (see Note)
• crushed tortilla chips cheddar cheese and sour cream for serving (optional)

Instructions

• In a French oven or a large heavy bottom pot, melt butter and heat olive oil on medium heat for about 2 minutes. Add taco seasoning, jalapeño, onion and garlic. Sauté for about 3 minutes.
• Add tomatoes, black beans and chicken broth and bring to a boil. Reduce heat and allow soup to simmer for 10 minutes.
• Add zucchini, corn and chicken and heat for about 5 minutes. Season with salt and pepper, if necessary.
• Serve in bowls topped with crushed tortilla chips, cheddar cheese and sour cream.

Note:

• You can use leftover cooked chicken or if you don't have any. Bring a pot of water to a boil and add a boneless skinless chicken breast. Boil for 5 to 7 minutes. Remove from pot and place on a clean cutting board. Cut into cubes.

Here are some other recipes for you to try:

Healthy Chicken Tortilla Soup from Aggie's Kitchen
Chicken Tortilla Soup from The Lemon Bowl
Chicken Tortilla Soup from PW

The post Chicken Tortilla Soup with Black Beans and Zucchini appeared first on The Little Kitchen.