I think anyone who knows me well is aware of the fact that I have a major soup addiction. I can eat it pretty much all day, any day. Lunch? Awesome. Dinner? Definitely. I’ve even been known to have some for breakfast. I love hearty soups like our lasagna soup, spicy vegetable based versions (try our black bean version here), and pretty much anything you can put cheese in, like our Chipotle and Stout Chili. When time allows, I love to bust out my trusty dutch oven, chop a bunch of vegetables, and let something cook all day. The house fills with amazing smells and I go about my day, knowing a satisfying meal is a few hours away. Let’s be real, though, most days as a busy working mama of two littles are not super well suited to time intensive recipes. Dinner needs to get on the table and toddlers need to be chased around. Enter: our Instant Pot Salsa Verde Chicken Soup….
Sweet Corn, Zucchini, and Chicken Tostadas
These Sweet Corn, Zucchini, and Chicken Tostadas have been a late spring and summer favorite in my house for the past few years. Based on a Cooking Light recipe I’ve adapted over time, they make quick and easy dinner that takes advantage of the best of summer – fresh sweet corn, abundant crisp zucchini, and a light sauce made from salsa verde, onions, and a dash of hot roasted chilis. The tostadas are studded with quick cooking chicken tenders coated in a basic mixture of cumin, salt, and pepper. Piled on crisp tostadas and topped with fresh cilantro and shredded Mexican blend cheese, all it takes is a twist of lime and a few chunks of a perfectly ripe avocado and you have a perfect weeknight meal that your whole family will love. …