Chicken Taco Soup with Simple Cheese Quesadillas

INGREDIENTS

• 3 tablespoons olive oil
• 1 1/2 cups zucchini, chopped
• 1 cup onion, chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon jalapeno, seeded and chopped, optional
• 2 cloves garlic, minced or pressed
• 2 bay leaves
• 1 1/2 tablespoons chili powder
• 1 tablespoon cumin
• 4 cups chicken stock
• 14 ounces fire-roasted diced tomatoes, undrained
• 14 ounces black beans, drained and rinsed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 1/2 cups rotisserie chicken meat, torn

DIRECTIONS

1. Heat olive oil in a stockpot over medium high heat. When it begins to shimmer, add zucchini, onion, cilantro, jalapeño, garlic, and bay leaves.
2. Cook for 5-7 minutes or until onion is translucent and zucchini is tender.
3. Add remaining ingredients (except chicken), bring to a boil, reduce and let simmer for about 10 minutes.
4. Add chicken, gently stir to combine, and heat through.
5. Adjust seasonings with salt and pepper and serve.

Nutritional Information

INGREDIENTS

• 8 flour tortillas (or corn tortillas)
• 3/4 cup cheddar cheese, grated
• 3 tablespoons butter

DIRECTIONS

1. Butter one side of each tortilla.
2. Place 3T grated cheese on the un-buttered side of 4 tortillas.
3. Heat a heavy skillet over medium high heat. Add the tortillas with the cheese, butter side down. Top with the other tortillas, butter side up.
4. Brown for about 2 minutes, gently flip, and brown the other side until cheese is melted.

Nutritional Information