The BF is thrilled with her new purchase, as she looks like an Oakland Raiders fan (even if she is a hard core lover of the CHICAGO BEARS!).
The cold snap inspired me to make one of my favorite things: chicken tortilla soup. This soup has evolved, from a recipe that my mom used to make when I was little, to include LOTS of vegetables and spices.
- 1 (28 oz) can red enchilada sauce
- 2 cans cream of mushroom soup
- 2 cans cheddar cheese soup
- 2 cans milk (I use the cheddar cheese soup cans to measure, and to make sure no soup is left behind)
- 5 chicken breasts, boiled and shredded (or 1 store-bought rotisserie chicken)
- 1 each red, green, and yellow pepper
- 3 medium tomatoes
- 2 cans whole kernel corn
- 2 jalapenos (optional)
- 1 and 1/2 tsp. white pepper
- 1 and 1/2 tsp. chili powder
- 1/2 tsp. salt
- 1/2 tsp. cumin
- 1/2 tsp. garlic powder
- all spices can be adjusted, to taste
- tortilla chips and shredded cheese, for topping (also great toppings: avocado and sour cream)
Combine the enchilada sauce, soups, and milk with spices in a large pot. Heat through slowly, at a low heat, and whisk, until the lumps from the soups disappear (I boil my chicken breasts while this is happening). While your soup base and chicken breasts are heating up and cooking, chop your veggies. I like my peppers and tomatoes in 1/4 to 1/2 inch pieces, and I chop my jalapenos quite fine because, as much as I like jalapenos, I don't like to bite into them in my soup.
When your chicken is boiled and shredded and your veggies are chopped, throw it all into the soup base and heat through. Top with a crushed tortilla chips and shredded cheese!
This soup has SO MUCH STUFF in it that it's really more of a stew. But it is SO tasty. And with all the veggies, it isn't too terrible for ya, either!
I am really lovin' these (the style AND the price):
They would be perfect for the Florida heat OR cold, since I know they'll look super cute with tights. Definitely another addition to my "must have" list!