This little girl is a joy! I’m finding it difficult to want to do anything but cuddle with her, and the other kids that seem to pile on top of me whenever I sit down with her.
I’ve settled on her “spot” in the kitchen, where she can sit in her car seat or bouncy seat while I cook. So I’m getting back into the kitchen, but it is so easy to get distracted when I see this every time I turn around.
So, I do have some fun new recipes to share, but it’s taking a little longer to get them all together than it usually does. Fortunately, I also have a few guest posts lined up to fill in any of my gaps.
The first is for a fantastic looking Chicken Tortilla Soup from Daria who blogs at Mom In Management. I love Chicken Tortilla Soup but I have never attempted to make it. I can’t wait to give this recipe a shot though. I love all of the ingredients and the consistency looks perfect!
Chicken Tortilla Soup
- 1 inch Stack of Corn Tortillas (cut into 1 inch squares)
- 3 Cloves of Garlic – diced
- 2 Tablespoons Olive Oil
- Large Can Pureed Tomatoes (or 3 large diced fresh tomatoes)
- Large Onion
- 1 Tablespoon of Tomato Paste
- 6 to 8 Cups of Chicken Broth
- 2 to 4 Cups of Water
- 1 to 2 Tablespoons Chili Powder
- 1 to 2 Teaspoons Cumin
- 1 Teaspoon Cayenne Pepper (or to taste)
- 2 Cups of Cooked or Canned Chicken
- 1 Can Black Beans
- 1 Can Whole Corn
- Juice of 1 Lime
- Cilantro (chopped)
I have gotten to where I just eyeball most of these quantities, so please add water if it isn’t as soupy as you want or add more corn or beans or chicken if you’d like it thicker.
Puree the Tomatoes, Onion and Tomato Paste.
Cut corn tortillas into 1 inch sections and soften in a Large Pot with the Olive Oil and diced garlic.
When soft, add the tomato/onion puree, the chicken broth and the water to the pot. Also, add the cumin and chili powder and cayenne pepper. All of these are somewhat of an eyeball quantity and to taste.
I boiled eight chicken legs for an hour to make my chicken broth and also to use the meat in the soup. Then drained the water through a strainer to get the broth for the above step.
Return to a boil and then reduce and simmer for 30 minutes.
After simmering add the cooked (or canned) chicken, black beans, corn, lime juice and cilantro.
Simmer for an additional 5 to 10 minutes and serve!
Some great toppings include: cheddar cheese, sour cream, crumbled tortilla chips and avocado.
Daria is a working mom of 5 in Colorado. During the day she leads a team of employees. At night and on the weekends, she and her husband lead their family team. She writes with a sense of humor about her life – including leadership tips and business trends, parenting, marriage, and saving money. You can find more recipes from her at her primary blog Mom In Management. She also writes periodically for Marketplace Mommies and Simply Stunning, LLC and can be found on twitter @MomInManagement and Facebook.
If you have a recipe that you’d like to share, or if you’d like to share your family’s top 5 Favorite recipes, I’d love to add to my guest post line up. Just shoot me an email! Thanks!