What's for Dinner?

If you're like me, you get really tired of cooking the same ol things and are always on the lookout for a new good recipe. Owen gave me a subscription to cooks country for my birthday last year, and with it came a book of recipes from Americas test kitchen that are under 30 minutes. In the last month or so, I've probably made 15 or so from the book and 14 out of 15 have been FABULOUS!!!! I am not kidding here! It's almost unreal and I sometimes call myself a genius for creating such an amazing dinner!' I thought I would share some of them and I'll probably post one or two every week or so. You must try--this is a no fail dinner for your family--super easy and sooooooo good--trust me. And my kids have loved everything I've made, and they are picky! If you do make it, you must comment on my blog so I can get some feedback!!!

Mexican Chicken Soup (similar but different to white chicken chile, but better and more tomatoeee)

6 Cups low sodium Chicken broth
6 boneless chicken thighs about 1 1/2 lbs. trimmed (I'm lazy and used an herb rotiseree chicken)
1 Large onion quartered
4 garlic cloves peeled
Cilantro
salt
1 (14.5-oz ) can whole tomatoes
1 TBSP vegetable Oil
2 cups Frozen White kernel corn
1 can kidney and 1 can great northern beans drained and rinsed
2 Tbsp lime juice
Freshly ground pepper
1 can chipotle chile plus 1 Tbsp adobe sauce (I don't do spicy, so I used 1 can mild chile)
1/2 jalapeno chile--seeds and ribs removed (I omited this because of the spice factor)

1. Bring 4 cups of broth, chicken 2 onion quarters, 2 garlic cloves, large bunch of chopped cilantro, and 1/2 tsp salt in large pot and bring to a boil over high heat. Cover and cook over low heat until chicken is cooked through (Or if you have a precooked chicken like I used, I cooked it for about 10 minutes.
2. Puree Canned tomatoes, remaining 2 onion quarters, remaining 2 garlic cloves, jalapeno(if you use one) and chile in blender or food processor until smooth.
3. Heat oil in large stock pot until shimmering. Add tomato mixture and 1/8 tsp salt and cook until darkened in color, 8-10 min. Strain broth directly into pot with tomato mixture (discard onion and garlic pieces) Add, remaining 2 cups chicken broth, corn and beans, and simmer to blend flavors about 5 min. Shred chicken if haven't already and add to soup. Stir in lime juice and season with salt and pepper. Serve and garnish with fresh cilantro--(a MUST!), a dollop of sour cream, shredded monterey Jack cheese, and diced avocado. umm, umm,umm--so, so good!