GRAND RAPIDS, Mich. (WOTV) - Celebrate Family Meals Month this September and all year long! No doubt, juggling jobs, kids and the demands of a busy, modern life often come at the expense of family mealtime at home. Family meals eaten at home have been proven to benefit the health and wellness of children and adolescents, to fight obesity, substance abuse and to make families stronger—creating a positive impact on our communities and our nation as a whole (www.NationalFamilyMealsMonth.org).
Look no further for a quick and certain antidote to car pools and commutes than this taco-flavored, cheesy chicken soup. Chunks of tender chicken mingle with bell pepper and tomatoes in creamy and spicy sauce. Serve it with tortilla chips for a bit of crunch.
Chicken Taco Soup
Makes 6 servings (1 serving = 1 3/4 cups), Total Time: 40 minutes, Prep Time: 35 minutes
- 2 tablespoons vegetable oil (divided)
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 cup chopped onion
- 1 cup seeded and chopped red or green bell pepper
- 2 cloves garlic, minced, or 1 teaspoon bottled minced garlic
- 2 cups unsalted chicken
- 1 can (10 oz.) diced tomatoes with green chilies
- 1 package (1.25 oz.) reduced-sodium taco seasoning mix
- 1 can (5 oz.) evaporated milk
- 4 ounces American or cheddar cheese, cut up
- 1/2 cup (2 oz.) shredded Mexican blend cheese or mix of cheddar and Monterey Jack cheeses
- Tortilla chips (optional)
1. Place 1 tablespoon of the oil in the removable pan. Place in pressure cooker. Using sauté function, heat oil until hot. Add chicken and cook, uncovered, for 1 to 2 minutes or until chicken begins to turn white on outside. Use slotted spoon to remove chicken and set aside.
2. Add onion, bell pepper and garlic to drippings in removable pan. Using sauté function, cook, uncovered, for 3 to 4 minutes or until tender, stirring frequently. Press cancel.
3. Stir broth, undrained tomatoes and taco seasoning into vegetables. Return chicken and any accumulated juices to pan. Stir until combined. Secure lid and set pressure release to sealing function. Select high pressure setting and cook for 3 minutes. Press cancel.
4. Carefully move pressure release to venting for quick pressure release. Remove lid.
5. Stir in evaporated milk. Stir in American cheese, a little at a time, until melted. Ladle into serving bowls. Sprinkle with Mexican blend cheese. Serve with tortilla chips (if desired).
Nutrition Information (per serving): Calories 325, Fat 17g, Cholesterol 85 mg, Sodium 625mg, Carbohydrate 14g, Fiber 1g, Protein g.
Enjoy with a side tossed green salad and glass of cold milk.
Balance your meal with this tasty treat that provides the healthy benefits of quark, a fresh, soft, white cheese. It’s made by warming soured milk, letting it curdle, then straining it. The result can be enjoyed on its own or in a wide variety of recipes. You can learn more about quark by visiting our blog https://www.milkmeansmore.org/quark-funny-name-but-seriously-good/ .
- 1/2 cup 60% bittersweet chocolate
- 1 Tablespoon peanut butter
- 3/4 cup quark, plain or vanilla
- 1/4 cup cocoa powder
1. Melt dark chocolate over a double boiler or in the microwave in 15 second intervals, stirring well after each interval.
2. Stir peanut butter into melted chocolate, add quark and stir until well blended. Chill this mixture for one hour in the refrigerator.
3. Once mixture is thickened and chilled, use a tablespoon to gather chilled mixture and form it into a round ball. Roll the truffle in cocoa powder. Serve immediately or chill until ready to serve as truffles will melt quickly.
Nutrition Information (per truffle): Calories 110, Fat 7g, Cholesterol <5 mg, Sodium 25mg, Carbohydrate 10g, Fiber 2g, Protein 3g.