What's Cooking This Week? Chicken Tortilla Soup, Pumpkin Enchiladas & More

Photo by Emily Carlin
This hearty chicken tortilla soup will hit the spot.
I love cooking for my fiancé and myself, but cooking for two often proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredient's I've bought (and I hate wasting food). Enter What's Cooking This Week - my weekly meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.

Last week, a Thai-Inspired Pork Loin was served over vermicelli noodles and reused to top a Flatbread Pizza. This week, boneless chicken thighs make the filling for both Enchiladas with Pumpkin Sauce and a Chicken Tortilla Soup.

Here's the rest of the plan:

  • Pumpkin Ricotta Gnocchi in Brown Butter Sauce
  • Baked Eggplant Rollatini
  • Chicken Enchiladas w/ Pumpkin Sauce
  • Eggs in Purgatory
  • Chicken Tortilla Soup

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Balsamic vinegar
  • Cooking spray
  • Butter
  • Flour
  • Eggs
  • Sugar
  • Chicken stock
  • Parmesan cheese
  • Sour cream
  • Garlic powder
  • Cumin
  • Mexican spice blend
  • Crushed red pepper
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 1 lb boneless skinless chicken thighs
  • 8 oz ricotta cheese
  • 8 oz sharp cheddar cheese
  • 1 yellow onion
  • 1 red onion
  • 1 head garlic
  • 1 small package baby spinach
  • 1 jalapeno
  • 1 lime
  • 1 bunch fresh basil
  • 1 medium eggplant
  • 1 plum tomato
  • 1 can black beans
  • 1 package fresh corn tortillas
  • 1 sandwich-sized ciabatta roll or 4 slices of crusty bread
  • 15 oz can pumpkin puree
  • 15 oz can crushed tomatoes
  • 8 oz can fire-roasted diced tomatoes
  • 1 package frozen corn

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