Mexican, Tortilla, Chile and Lime Soup (Thanks to Saydria for showing me this gem.)
1 Tablesp. Vegetable oil
1 large onion, chopped
2 cloves garlic, finely chopped
8 cups chicken broth
1-14.5 ounce can recipe-ready diced tomatoes
1 can black beans (drained)
Frozen corn
½ cup fresh lime juice
4 chicken breast cooked (in slow cooker with salt, cumin and chili powder to taste).  Shred chicken when finished cooking.

Heat vegetable oil in large saucepan over medium-high heat.  Add onion and garlic; cook, stirring occasionally, for 3-4 minutes or until onion is tender.  Add broth, tomatoes, chilies, lime juice, corn and beans.  Salt to taste.  Bring to a boil.  Reduce heat to low; cook, uncovered, for 8-10 minutes.  Add chicken, heat through.  Garnish with fresh lime wedges, cilantro, sour cream, cheese, tortilla chips and avocado.

Because of option #2, I often have a large leftover container of shredded bbq chicken on Mondays. Over the years, I’ve discovered a lot of great ways to recreate the leftover chicken. But tonight I discovered the very best way. Chicken Chile. Recipe follows.

Chicken Chile
(adapted from allrecipes.com)

3 cups chopped onion
1 1/2 cups chopped green pepper
4 garlic cloves, minced
2 tablespoons cooking oil
1 1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch cubes**
(OR Any leftover shredded bbq chicken you may have in your fridge)
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 (14.5 ounce) cans diced tomatoes, with liquid
2 (10.5 ounce) cans condensed chicken broth
2 cups water
1 (6 ounce) can tomato paste
1 bay leaf
2 (15 ounce) cans garbanzo beans, rinsed and drained

**At this stage in the game, I simply dump Sunday’s leftover shredded chicken.

In a 5-qt. Dutch oven, cook onion, green pepper and garlic in oil over medium-high heat for 10 minutes or until onion is tender. Add chicken; cook and stir constantly for 4 minutes or until browned. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer, stirring occasionally, for 40 minutes. Add beans; cook, uncovered, for 20 minutes, stirring occasionally. Remove bay leaf.

Beef and Lentil Stew

1 pound ground beef
½ cup onion, chopped
1 garlic clove, crushed
4 ounces mushrooms
16 ounces stewed tomatoes
1 celery rib, sliced
1 carrot, sliced
1 cup lentils
3 cups water
¼ cup red wine
1 bay leaf
1 teaspoon salt
1 beef bullion cube
¼ tsp. pepper
2 tablespoons parsley, chopped

In a kettle over medium high heat, brown ground beef, chopped onion, and crushed garlic clove; drain.  Stir in drained mushrooms, stewed tomatoes, sliced celery rib, sliced carrot, lentils, water, red wine, bay leaf, slat, beef bullion cube, pepper, and chopped parsley.  Heat to boiling.  Reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.  Remove the bay leaf and serve.

Curried Chicken and Apple Soup

1 tsp. vegetable or olive oil
1 pound boneless, skinless chicken breasts or tenders (chopped in small chuncks)
1 large onion, chopped
5 cushed/chopped garlic cloves (or 1-2 tsp bottled crushed garlic)
1 medium green pepper and one yellow bell pepper, chopped (optional)
1 Tbsp. curry powder
1 Tbsp. grated fresh ginger
½ tsp. red or black pepper
4 cups chicken stock
2 15 oz. cans or one large can diced tomatoes
2 apples, chopped in small chunks (granny smith or fuji; the crisper the better)
½ -1/4 cup white or brown rice

Cook everything down to the chicken stock together in a large saucepan until chicken isn’t pink anymore and onion is tender. Then add the chicken stock, rice, and diced tomatoes. Bring to a boil, then reduce to a simmer. Simmer for about 20 minutes (until rice is tender), then add the apples and cook about 8 minutes or until apples are somewhat soft and rice is done.

If desired, serve with a garnish of chopped cilantro and a dollop of plain yogurt. Great with warm crusty bread. Makes 8-one cup servings. I usually double this.