Double Duty Dinners

Crafting a double duty dinner can be a huge timesaver in the long run! Find out how to turn an oven roasted chicken dinner into tortilla soup! It only takes about 20 minutes of prep-time total, and you can even do this in your truck – all you’ll need is a skillet or electric/induction cooktop! Bring on the efficiency!

 Shopping List:

Whole Chicken (you can buy one and roast it at home, or buy a roasted one at a local grocery store)

1 Medium Onion, Chopped

1 Tsp. Garlic Powder

2 Tbsp. Olive Oil

4 Cups Beef Broth

4 Cups Chicken Broth

1/2 Cup Tomato Juice

1 Tsp. Ground Cumin

1 Tsp. Chili Powder

1 Fresh Jalapeño Pepper, Seeded & Chopped

1 Tsp. Salt

3/4 Tsp. Worcestershire Sauce

*Tortilla Chips

*Shredded Monterrey Jack Cheese

*Sliced Avocado

Oven Roasted Chicken

The best thing to do on the road is to stop by a local grocery store or Wal*Mart and do your shopping all at once! Oftentimes roasting a chicken isn’t going to be an option in the truck, so you’ll want to purchase one hot off the rotisserie! Grab yourself some sides and enjoy – just be sure to save some for tomorrow!

If you’re at home, you can roast your own!

Whole Chicken

Butter

Salt & Pepper to taste

The first thing you’re going to want to do is preheat your oven to 450°F, unwrap your chicken, remove the giblets, pop-up timer, and fat from the inside. You will then proceed to rinse the bird with water, and pat dry with paper towels (inside and out). Generously salt and pepper the cavity, place the chicken into a roasting pan, and brush the bird with melted butter. Cook at 450°F for 50-60 minutes.

Tortilla Soup

1 Medium Onion, Chopped

1 Tsp. Garlic Powder

2 Tbsp. Olive Oil

4 Cups Beef Broth

4 Cups Chicken Broth

1/2 Cup Tomato Juice

1 Tsp. Ground Cumin

1 Tsp. Chili Powder

1 Fresh Jalapeño Pepper, Seeded & Chopped

1 Tsp. Salt

3/4 Tsp. Worcestershire Sauce

2 Cups Shredded, Cooked Chicken

*Tortilla Chips

*Shredded Monterrey Jack Cheese

*Sliced Avocado

To begin, seed and dice 1 fresh jalapeño pepper, and chop 1 medium sized onion. Sauté the onion and 1 teaspoon of garlic powder in 2 tablespoons of olive oil. Add in 4 cups of both beef and chicken broths, 1/2 cup of tomato juice, 1 teaspoon of cumin, chili powder, and salt. At this time you’re also going to want to add in the diced jalapeño, and 3/4 teaspoon of Worcestershire sauce. Stir the mixture together, heat to boiling and then reduce the heat to a simmer covered for 1 hour. In the meantime, you’ll want to shred 2 cups of cooked chicken (you can specifically cook chicken for this soup, or use the remainder of last night’s grilled or rotisserie chicken). Add the shredded chicken to the soup in the last 5 minutes, and while you’re waiting toss a few tortilla chips into the bottom of your bowl!Pour the soup over the chips in your bowl – top with shredded Monterrey Jack cheese and a few slices of avocado if you like!