Oh baby, this is good!  This recipe comes from my friend Lara at Feed Your Kids.  I have changed it just a little to accommodate our family & so we can have a little left over for lunch the next day!  The original recipe is here. 

4-6 boneless skinless chicken breast
9 cups chicken stock
about 1 Tbsp oil (canola or olive)
6 cloves garlic, peeled and run through a garlic press
3/4 cup finely chopped white onion
4 Tbsp. chili powder
½ tsp of ground cumin
2 tsp dried oregano leaves
½ tsp of pimenton (smoked paprika)
2 cups tomato sauce
1 (15oz) can corn
1 (15oz) canned black beans, drained and rinsed
½  cup masa harina flour (check the hispanic foods aisle at your supermarket)
½ bunch of finely chopped cilantro
one small can of chopped green chiles

For garnish:

Corn tortilla chips, I make my own, but you can buy the bag if you would like.  J
Grated cheese (a blend of jack and cheddar, or whatever you have on hand)
guacamole
sour cream
cilantro

Boil chicken breast in 9 cups chicken broth. (I don’t know how long this takes…maybe 30 minutes?  Just check them…..) Remove chicken breast when done, reserving chicken broth.  Dice chicken into bite size pieces

Heat the oil in a large pot over medium-high heat. Add the onions and garlic and sauté until softened and translucent. Add 8 cups of the chicken stock, tomato sauce and spices and bring to a gentle boil. Lower heat and simmer while adding c chopped chicken. Let simmer for about 10 minutes, stirring occasionally. Remove about 1 cup of the broth and place in a bowl with the masa, whisking or stirring to blend completely. Pour masa-broth mixture back into the simmering soup and allow to simmer for a few more minutes stirring occasionally, until soup is beginning to reach desired (slightly thickened) consistency. Add more broth, if necessary. Add beans, corn, chiles and cilantro. Stir gently until beans & corn are warmed and all ingredients are well incorporated and then serve!

When serving the soup, top with some grated cheese, cilantro, crumbled tortilla chips and a dollop of guacamole and or sour cream.

Many years ago I visited my friend Randy when she lived in Florida; while we were there they made a fisherman's stew for dinner one night.  Well, I must tell you, I have not been able to get that stew out of my head.  So, now that we live by this fabulous fish market, I had to try to recreate the stew that has been ingrained in my mind for so many years.  This is what I came up with.   Everyone in our house loved this dish! 

This recipe is adapted from a recipe from Good Housekeeping.

1 TBL olive oil
1 medium red pepper, finely chopped
1 medium red onion, finely chopped
3-4 cloves garlic, ran through a garlic press
A few shakes of crushed red pepper (if you like more spice add more – I did)
1 bottle good dry white wine, reserve ½ cup for the stew
2 cans 14.5 oz diced tomatoes
Salt to taste
Halibut, I used a whole, small halibut, maybe 2 pounds worth
1 pound mussels (scrubbed and beards removed)
1 pound shrimp
½ pound oysters (shucked)
½ pound clams (shucked)
¼ cup fresh chopped basil

Pour yourself a glass of the white wine. 

In a nonstick 5-6 quart pot, heat oil over medium-high heat until very hot.  Add chopped peppers and onion and cook 6-8 minutes or till tender, stirring occasionally.  Add garlic and crushed red pepper, cook 1 more minute stirring.  Add ½ cup wine and heat to boiling, boil 2 minutes.

Stir in tomatoes, salt and ½ cup water; heat to boiling over medium-high heat.  Add all your seafood, reduce heat to medium-low and simmer covered 8-9 minutes or until your shrimp have turned pink throughout and your mussels shells are open.  Remove from heat, sprinkle with fresh basil and serve immediately.  (I like to put the stew in a bowl, and then add the basil to individual bowls)

Pour yourself another glass of wine.

Serve with big crusty bread.