Creamy Asiago Chicken and Mushroom Tortellini Soup

INGREDIENTS

2 Tablespoons oil or butter
8 ounces mushrooms, sliced
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour (rice flour for gluten free)
1/2 cup white wine (or chicken broth)
4 cups chicken broth
8 ounces cheese tortellini (gluten free for gluten free version)
1/2 lb boneless and skinless chicken breasts (or thighs)
1/2 cup heavy/whipping cream
1 Tablespoon dijon mustard
1/2 cup asiago cheese, grated
salt and pepper to taste

DIRECTIONS

1. Heat oil in a large sauce pan over medium-high heat, add the mushrooms and onions and cook until the mushrooms have released their liquid and it has evaporated, about 10-15 minutes.

2.  Mix in the garlic, thyme and flour and cook, stirring, for a minute.

3.  Add the wine and deglaze the pan.

4.  Add the broth, tortellini and chicken, bring to a boil, reduce the heat and simmer until the tortellini is tender and the chicken is cooked, about 10 minutes.

5.  Remove the chicken, dice or shred it and mix it back into the soup.  (I diced the chicken raw when originally adding to the soup, so I could skip this test.)

6.  Add the cream, mustard, and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat.

Chicken & Cheese Enchiladas with Green Chili and Sour Cream Sauce

Ingredients:

10 soft taco shells (smaller flour shells)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack Cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can of diced green chilies

Directions:

Preheat oven to 350 degrees.  Grease 9x13pan.  Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.  In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies.  Do not bring to boil, you don't want to curdle the sour cream.  Pour over enchiladas and top with remaining cheese, and if you like add chopped black olives and green onions at this point.  Bake covered for 22 minutes at 350, uncover and high broil for 3 minutes to brown cheese.

Notes:  Green Chilies come in mild or hot so use either, to make it as spicy as you would like.